50g Butter 1⁄4 Cup of Brown Sugar 1⁄2 Cup of Orange Juice
Buns:
3 1⁄2 Cups of Self Raising Gluten Free Flour (I used Bakels Baking Mix) 1 Cup of Tropical Fizzy Drink 1⁄2 Cup of Brown Sugar 1 Teaspoon of Cinnamon 1 Teaspoon of Mixed Spice 3⁄4 Cup of Dried Apricots (Mango is also good) 1⁄4 Cup Coconut 1 Cup of Coconut Cream Baking Paper
Makes 12 Delicious Tropical Sticky Buns
Preheat the oven to fan bake 220.
Line a Square Tin with high Sides with Grease Proof Paper.
In a large bowl, sift 3 cups of gluten free baking mix, brown sugar, the spices and stir together. Chop the apricots and sprinkle over the mixture. Add the Coconut milk and lemonade and stir into a soft dough.
Mine made a rather wet mixture so I used the remainder of the flour and coconut to help thicken up the mixture until it was more like a scone/muffin mixture.
Place large blobs of mixture into a square lined baking tin side by side. Place in the Oven for 20 minutes or until cooked in the middle.
In a separate pot bring, the glaze ingredients to the boil. You will notice there is a lot of glaze, but it is good for keeping the moisture in the sticky buns.
After the buns have been baking for 5 minutes spoon half the glace over each bun then continue to cook, after another 10 minutes place the remainder of the glace on the buns. The buns will go a darker color because of the glace, make sure they do not burn, but do not be worried if they go a darker brown.
These buns are best served straight out of the oven.
Within 10 minutes of making this batch they had been devoured by my family... so they must be good, one of them even exclaimed "Are these gluten free... Gosh!"
Thats right they resemble normal bread! Wahoo! Be sure to eat these the same day you bake them or heat them when you try them the next day, as they are best served warm.
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