My Skinny Almond Sticky Bun is the rebel of the kitchen. It says, “No matter how you eat me, it’s going to get messy.” It says, “I’m a slob. You’re a slob. We’re all slobs.” It says, “No matter how much love you show me, I’m just going to give you love handles.” Wait, no it doesn’t. Because it’s been skinnified.Favorite breakfast must-haves? Check ’em out:
When cooking turkey sausage gravy, I have to admit: I am head-over-heels in love with this copper turkey ladle. Copper everything is literally taking over my kitchen. Also, this gravy boat and warming base is of utmost convenience, right? And finally, how obsessed are you with those salt & pepper shakers?
- Bun Ingredients:
- 1/3 cup all-purpose or white whole wheat flour (134 calories)
- Baking powder (2 calories)
- 2 tablespoons Truvia (May double with sugar)
- Sprinkle of salt
- 1/4 teaspoon almond extract
- 1/4 baking soda
- 1/4 cup greek yogurt (34 calories)
- 1/2 tablespoon eggbeaters (5 calories)
- +1 tablespoon flour (25 calories)
- Cinnamon-Filling Ingredients:
- 1/2 teaspoon ghee (May substitute with melted, room-temperature butter - 22.5 calories)
- Sprinkle of Truvia (May double with sugar)
- 1 teaspoon brown sugar (17 calories)
- 1/8 teaspoon ground cinnamon
- Almond Glaze Ingredients:
- 1/2 tablespoon sliced almonds (20 calories)
- 1 tablespoon powdered sugar (30 calories)
- 1 teaspoon unsweetened vanilla almond milk (0.5 calories)
- Splash of vanilla extract (3 calories)
- Preheat oven to 375F.
- In a medium-sized bowl, mix together all dry ingredients for the "Bun" only, excluding the additional tablespoon of flour for dusting.
- In a separate bowl, mix together all wet ingredients for the "Bun" only.
- Once your liquids have been mixed well, add them to your dry ingredients and mix until combined. Your batter should be pretty thick, forming a cohesive mound.
- Lightly sprinkle a clean, flat surface (such as your countertop) with flour. Take your dough, rolled into a ball, and place on floured surface. Roll out with a rolling pin until about 1/4 inch thick.
- In a small bowl, mix together all ingredients for your cinnamon-filling excluding ghee (or butter).
- Brush your dough with ghee, and follow by sprinkling with cinnamon-mixture.
- Roll up your dough like you are rolling up a stick of wrapping paper. Once rolled, place it on a sheet of parchment paper or non-stick foil, shaped in a "U."
- Pop in the oven and bake for approximately 12 - 15 minutes, or until your almond bun is barely browned on the edges and golden in the middle. You may also pierce with a toothpick to make sure it has fully cooked! If you find wet batter on your toothpick, continue baking until the same test does not remove wet batter.
- While your bun is baking, mix together ingredients for almond glaze. You can choose to include sliced almonds, or you can leave almonds out and sprinkle on at the end.
- Remove bun and brush with almond glaze. Add almonds.