Place the grated apple in a kitchen towel to drain.
In a small saucepan put the almond milk, maple syrup and butter and heat on low until the butter is melted. Do not allow to boil. Remove the pan from the heat and allow to cool to lukewarm.
Sprinkle the yeast in to the milk mixture and set aside for the yeast to activate. It will become foamy, if it doesn't you'll need to get fresh yeast.
After around 10 minutes of activating pour the mix into a large mixing bowl.
In a separate bowl, combine the flours with sea salt and one cup at a time, mix in to the milk.
When the dough is beginning to come together, tip it on to a lightly floured surface and knead for around 3 minutes or until the dough is smooth. Form in to a ball.
Lightly grease a clean mixing bowl and place the dough inside. Cover with cling wrap and set to rise in a warm area. Leave for around an hour.
When the dough has doubled in size, begin making the filling.
Melt the butter and stir in the sugar, apple, cinnamon and pecans.
On a lightly floured surface, roll out the dough in to a rectangle about 1cm (½ inch) thick.
Spread the apple/pecan mixture evenly over the dough and beginning at the far end, roll the dough tightly in to a log, straightening the sides as you go.
Using a sharp knife, slice the log in to 3 cm (1 ½ inch) slices.
Line a tray with baking paper or grease liberally with butter.
Lay the pinwheels out on the tray leaving ½ cm between them to rise for 20 minutes.
Pre-heat the oven the 180 degrees C.
Melt the glaze butter and stir in the sugar and cinnamon. Brush liberally over the pinwheels leaving some glaze for after the wheels are baked
Bake for 20 minutes or until just golden. Brush more glaze over the buns and serve warm.