Peanut Butter & Pure Maple Syrup
A Marriage Made In Heaven!
As I photographed this recipe with my iPhone…I couldn’t help but be torn between conflicting feelings of irritation and excitement. As I explained in my last post, my camera is broken, yet again.
My feelings of irritation are probably obvious; my iPhone doesn’t quite hit the mark for food photography, something I’ve really learned to love and is equally as much a part of my blog as the recipes.
The excitement however, comes from the sweet, sweet, knowledge that my new camera will be arriving Friday. Yes, I ordered myself not only a new camera and lens kit, but a new, stronger, zoom lens.
The zoom lens isn’t for cooking, of course. Have I told you that New Hampshire has absolutely gorgeous birds? Just over the last few days we’ve had Blue Jays, Black Capped Chickadees, Dark Eyed Juncos, Red Breasted Nuthatch, and a breathtaking Cardinal visiting our bird feeders in the backyard. My neighbor informed me that we’ll be seeing at least 100 different species of birds throughout the year.
I love to watch birds. In fact, I could stand at the back windows and watch birds all day. I could cook all day, watch birds all day…not a bad life here in the granite state.
But alas, reality calls and a dusty house and laundry await me.
See you soon ~ April
Peanut Butter Maple Rolls with Streusel Topping
4 Tbsp. Earth Balance Soy Free Natural Butter Spread
1/2 Cup Sugar
1 Cup Almond Milk,warmed but not hot to the touch
1/2 Cup Canola Oil
2 tsp. Pure Vanilla
1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk
1/2 Cup Buckwheat Flour
1/2 Cups Sorghum Flour
1/2 Cup Mama’s Almond All Purpose Almond Flour
1 3/4 Cups Potato Starch
3/4 Cup Tapioca Flour
4 tsp. Xanthan Gum
4 tsp. Baking Powder
1 Good Pinch of Kosher Salt
1 16 0z. Jar of Organic Crunchy Peanut Butter
1 Cup Dark Brown Sugar, packed
1/4 Cup Pure Maple Syrup
1/4 Cup Earth Balance Soy Free Natural Butter Spread
1/4 Cup Granulated Sugar
1 Heaping Tablespoon Dark Brown Sugar
1/2 Cup Mama’s All Purpose Almond Flour
Pinch of Kosher Salt
Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.
In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.
Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly.
With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.
Flour parchment paper and place dough on parchment. Sprinkle with flour.
Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.
Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth.
Sprinkle the peanut butter with the dark brown sugar.
Carefully roll the dough.
Slice and place into a prepared 9×13 baking dish. Set aside.
Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes.
Drizzle half of the pure maple syrup over the rolls.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes.
Remove from oven and drizzle with remaining maple syrup.