Friday, August 1, 2014
I have never eaten "Monkey Bread" before, or at least I know I have never made it myself. I know it is has been popular over the years and in fact, my friend Wendy's family eat it for Christmas breakfast every year. Maybe because I always preferred cinnamon rolls? Or just was never a fan of using store bought biscuits in a dessert?
The fact that my family has never eaten it before is a bonus. They have nothing to compare a gluten free version to as far as which they like better. So being this is the ONLY monkey bread they have ever eaten, it also makes it the best :-)
It turned out tender.. and sweet, really really sweet. 1 of the mini monkey's is really enough for two people.
1 1/2 cups gluten-free flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon guar gum(or psyllium husk powder)
1/2 tsp salt
1/4 cup palm shortening, cold
1/4 cup coconut milk(or milk of choice)
1/4 cup homemade coconut yogurt or yogurt of choice(sour cream would work)
1 tsp vanilla
1/4 cup sugar
1 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon cloves
The Caramel Sauce:
1/4 cup granulated sugar
1/4 cup palm shortening or coconut oil
1/2 cup brown sugar
1 tablespoon maple syrup
1 tablespoon coconut yogurt
1/4 teaspoon salt
1/2 tsp vanilla
Preheat oven to 350F and grease 2-3 mini bundt pans with non-stick cooking spray.
In a small bowl mix together "coating" ingredients. (sugar,allspice,ginger,cloves-or just cinnamon and sugar)
In a large mixing bowl, combine flour, sugar, baking powder and salt. Cut cold shortening into the dry ingredients.
Add coconut yogurt and just mix in. Then add milk and mix well. finally add vinegar and mix it in quickly. It will be soft and sticky.
Pinch dough in marble-sized portions, roll into ball shape, roll in sugar coating mix, then place in the prepared mini pan. Make a full circle in the bottom of the pan, then begin again with another circle, filling the pan evenly with dough balls. The dough is very soft and just firmer then a batter- you will need to wet your hands with water to be able to form into soft small marble size balls.
To make the caramel sauce:
In a small saucepan, melt the palm shortening over low heat. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar just dissolved. Stir in the coconut yogurt. Pour mixture over the top of the dough equally across the 2 or 3 mini bundt pans.
Bake at 350 for 30-35 minutes.
Allow to rest for 5 minutes then place plate on top of each one and carefully flip pan and plate. Allow to sit for a couple minutes to allow all the good gooey carmel sauce to drip onto the monkeys. Carefully remove mini bundt pans and serve.