Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles Read Online Free Page B

into the
     pan for each pancake. Using the back of a rubber spatula, spread the batter to make
     a 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2
     minutes more, or until the center bounces back when tapped and the edges are
     browned. Transfer the pancakes to a warm plate and repeat with the remaining batter.
     Serve with the Agave Maple Syrup.
    Makes 12 to 14

    Wonder Buns
WONDER BUNS
    The slightest whiff of cinnamon and melted sugar is likely to send any lady into a nostalgic reverie for the food court of her youth. Today this recipe commands center stage at the bakery whenever we fire up a batch—no small feat considering the competition of fragrant apple muffins, nutty cornbread, and dozens of other aromatic samplings. You’ll find that BabyCakes NYC’sWonder Buns have everything you’ve been missing for so long: that subtly sticky chewiness, the spicy pockets intermixed with the sweet streaks of joy, a dense but layered texture that is the stuff of dreams.

    BASIC GLUTEN-FREE PASTRY DOUGH
    1¼ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    ½ cup brown rice flour
    ¼ cup arrowroot
    1¾ teaspoons xanthan gum
    1 tablespoon baking powder
    1 tablespoon ground cinnamon
    ¼ cup melted refined coconut oil or canola oil
    ⅓ cup agave nectar
    3 tablespoons vanilla extract
    1 cup warm water
    ½ cup rice flour
    ¼ cup melted refined coconut oil or canola oil
    ½ cup agave nectar
    3 tablespoons ground cinnamon
    ½ cup raisins (optional)
    4 tablespoons Vanilla Icing
    Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment
     paper and set aside.
    In a medium bowl, whisk together the gluten-free all-purpose flour, ½
     cup of the rice flour, the arrowroot, xanthan gum, baking powder, and 1 tablespoon
     cinnamon. Add ¼ cup of the coconut oil, ⅓ cup of agave nectar, and the
     vanilla and stir with a rubber spatula until a very thick dry dough forms. Gradually
     add ⅔ cup of the warm water and stir in more if needed until the dough is
     slightly tacky. Wrap in plastic and refrigerate for 20 minutes.
    Turn the dough out onto the center of a surface dusted with ⅓ cup rice
     flour. Dust the top of the dough and a rolling pin with some of the remaining rice
     flour and roll out the dough into a ½-inch-thick rectangle with the short
     side facing you. Using a pastry brush, apply half of the remaining coconut oil all
     over the surface of the dough.
    In a small bowl, combine ½ cup of the agave nectar and 3 tablespoons of
     the cinnamon. Brush the mixture onto the dough, covering it entirely. Sprinkle the
     raisins evenly over the mixture.
    Beginning with the short side closest to you, gently roll
     the dough onto itself to form a log. Using a very sharp knife, cut the log into
     1-inch-wide pieces to make 12 rolls. Place 6 rolls on each of the prepared baking
     sheets. Bake for 12 minutes, remove from the oven, and gently brush the top and
     sides of each bun with the remaining coconut oil. Rotate the baking sheets and bake
     for 5 minutes more, or until the edges are browned and the centers are slightly
     soft. Let cool for 10 minutes, then drizzle a teaspoon of Vanilla Icing over each
     bun before serving.
    Makes 12
HONEY BUNS
    I know, I know: Honey is on the “absolutely not, you jerk” list for most vegans. And that’s fair enough. But what to do in such situations? Naturally I turn to agave nectar, my not-at-all secret weapon. EZ-PZ! TheHoney Buns recipe is essentially a meddled-with Wonder Bun recipe that has been given the honey concoction and spruced up with vegan sugar for added texture. The extra sweetness we pick up from the honey-agave makes for a perfect day-starter for when you’re not feeling at all like paying attention to your alarm clock.

    1 cup vegan sugar
    4 tablespoons ground cinnamon
    ¾ cup melted refined coconut oil or canola oil
    ¼ cup plus ⅓ cup agave nectar
    1¼ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    ½ cup brown