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Monkey Bread 2.0

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It was 4 years ago when we first perfected paleo-friendly monkey bread. Every year since we have been filled with joy hearing how your families all enjoy a tradition with one of our recipes! But since that time we’ve become more aware of further food sensitivities and also aware that some new ingredients now available could make the recipe simpler and even better. We’re hoping that this new recipe will make even more families merry this holiday season!

We owe special thanks to Kelly from A Girl Worth Saving for introducing us to the technique used for this dough, we learned about it in making her Cinnamon Rolls in her cookbook Paleo Eats and thought it was GENIUS. While we’ve modified the recipe of her dough, it is in thanks to her that we are able to make this easier grain-free dough which also able to be nut-free and egg-free!

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Monkey Bread 2.0

Ingredients

    For the dough:
  • 1 cup of coconut oil
  • 1 cup of water
  • 1/4 cup maple syrup
  • 1 teaspoon sea salt
  • 2 cup + 2 tablespoons of Otto's cassava flour
  • 1/3 C coconut milk powder*
  • 1/3 C coconut flour
  • 2 large eggs or gelatin eggs (1/2 C warm water mixed with 2 Tbsp gelatin)* or flax eggs for vegan
  • 1 tsp baking soda
  • For the topping
  • 1/3 C walnuts, chopped (omit if AIP)
  • 2 Tbsp butter, ghee, or palm shortening, softened
  • 3 Tbsp unrefined granulated sugar (date, palm or maple sugar)
  • 1 tsp ground cinnamon
  • For rolling the dough:
  • 1/2 C unrefined granulated sugar (date, palm or maple sugar)
  • 1 Tbsp ground cinnamon
  • 1/4 C butter, ghee or palm shortening, melted

Instructions

  1. In a small pot over medium heat, combine coconut oil, water, maple syrup, and salt. Bring to a boil, whisking frequently.
  2. Remove from the heat and whisk in the cassava flour, coconut milk powder, coconut flour, baking soda and gelatin egg if using.
  3. If using regular eggs, whisk in after mixture has cooled for 5 minutes.
  4. Grease a bundt pan with Chosen Foods avocado oil spray or butter, ghee or palm shortening.
  5. In a small bowl, combine topping ingredients with a fork, then spread over the bottom of the bundt pan.
  6. In a separate bowl, combine rolling mixture. Roll one inch balls in the cinnamon-sugar mixture, then place inside the bundt pan. Continue until all dough is used.
  7. Pour melted butter, ghee, or palm shortening into remaining rolling cinnamon-sugar and stir together. Pour over the monkey bread.
  8. Bake in 350 degree oven for 30 minutes. Cool for 10 minutes, then turn out onto a serving plate.

Notes

*We first used and described Coconut Milk Powder in our Matcha Latte Collagen Bites, so hopefully you already have some in your pantry. If not, we apologize for the use of an ingredient you might not already have. I know how it feels to find a recipe and want to make it RIGHTHEN but not have the ingredients. We always try to make recipes that are as simple as possible using ingredients you already have in your cabinets; this is not that recipe. If you are desperate to make this NOW and don't have milk powder you have two options: 1. Replace the coconut milk powder with coconut flour. The dough will be more dry and the sugar will not stick to each ball; therefore, you will need to roll the dough balls into coconut milk before dipping & rolling in sugar. The result will be a much more dry than chewy inner texture, but that's the cost of immediate gratification. 2. Make our original recipe HERE, which is made with almond flour and egg whites.

http://realeverything.com/monkey-bread-2-0/

MAKE AHEAD: I recommend you prepare this recipe together as a family on Christmas Eve and pop it into the oven when you wake up on Christmas morning. There’s nothing better than eating a few warm pieces as you open your stockings with a cup of coffee!

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  • Jamie

    Hi there! Monkey bread is something I grew up enjoying and I am excited to have this option! Your original recipe HERE link does not seem to be active for me. I’ll search for it, but though you might like to know. The Merriest of Christmases to you and your family!

  • eloquacious

    Oh wow oh wow. I just bought coconut milk powder “just in case,” and wasn’t really sure why. Now I know. So excited.

  • Shannon Bucko

    I don’t have coconut milk powder, and am thinking of replacing it with cocoa powder and adding some chocolate chips to the dough as well. If it turns out well, I’ll let you know!

  • dlbvet

    Good morning! Thank you SO much for this recipe. I have the other version printed out and ready to go for tonight. My daughter has egg allergies (and we’re all gluten/grain free), so I was going to try the previous version with either a gelatin egg or a flax egg. I notice in this version, you have offered egg substitutes. Do you think the egg substitutes will work in the other version (as we live in the middle of nowhere, truly, and a store that would even know what coconut powder is, let alone coconut oil, is VERY far away)? Did you make these with both different egg substitutes? Does one work better than the other? Sorry for the umpteen questions. Just want to make it right tonight for tomorrow morning.

    Thank you so much for all of your delicious recipes. We LOVE the Mexican chocolate whoopie pies!!!

    • We weren’t big fans of the old egg-free version, since the egg whites are what leven it. I would use this version in the notes without coconut milk powder.

  • Charmaine Taylor

    Oh my glob! I’m so surprised!! I sent an email about modifying the original with gelatin eggs a few days ago and got a reply about it not working. NOW I open the email for this post and blamo, a recipe I might not be allergic to. If only Otto’s was sold locally! Perhaps we’ll have this recipe a week later this year! Thanks a ton you paleo angels! You all rule!

  • Dovid Lew

    This recipe sounds really cool! I noticed in the coconut milk powder ingredients “sugar esters”. Do you know exactly what that is, and whether it’s AIP compliant?

    • Sorry, we aren’t sure. You might have to look into that one a bit more.

  • Kim

    What a great recipe! like a couple of others, I live in a place where specialty ingredients are totally unavailable. Wondering if you know how other flours would work in place of cassava flour? Sadly, it’s completely unavailable to us here. (sigh)

  • victoria

    We are coconut, tree nut, and peanut free….what do you recommend to replace the coconut milk powder? Thanks!

  • Amy Picerno

    Thanks so much for this! The flavor is awesome and I’m going to keep working at it but my dough was WAY too soft/wet…looked like it was drowning in oil, though I put in 1cup as directed. Anyone else have this issue? Has anyone made the paleo moms tortilla recipe to compare the consistency of the dough?–I might be able to tweak if I have a picture of how the dough should feel. Perhaps it’s the gelatin eggs? Am I reading correctly to mix 1/2 warm water with two T gelatin? This is slightly different than the gelatin eggs I’m used to where you mix equal parts gelatin and lukewarm water into a gel and then add two parts hot water, so just want to confirm which method is recommended for this recipe.

    • It sounds more like an issue with the flours, did you use the exact flours noted? Definitely use whatever egg substitutes you’re used to but if it was overly-oily i doubt that little bit of extra water was the culprit. the dough rolls nicely into balls so it should definitely not be wet and oily!

      • Amy Picerno

        Ok. Thanks. I’ll give it another go…the dough rolled fine for me and I didn’t notice the oil until all the dough balls were in the pan–there was a layer sitting on top of the dough. The balls actually held together fine and even flipped out of the pan fine but instead of being chewy after baking they were borderline mashed potato consistency inside. Kiddos weren’t thrilled, but it didnt keep it from disappearing 🙂 my coconut flour was bobs redmill…perhaps that’s the issue

  • Esther Kim

    Wondering if anyone’s tried creamed coconut to substitute the coconut milk powder. Or a mix of creamed w just flour? Sigh. Immediate gratification. Sigh.

    • We tried that and it didn’t work for us the way we wanted, but certainly you can always play and try!

      • Esther Kim

        Thanks so much for replying and letting me know!! If I try anything I’ll post here!

        And thank you so much for all your hard work! It is a life/time saver for a mom who has 3 kids w allergies. Truly appreciate it!

  • Gabriel Lorien

    My husband made these this morning and after baking for the full 30 minutes the balls hadn’t risen at all and are just dough with crunchy exteriors.

    Also he had to add more cassava flour to the dough because it was so sticky that he couldn’t shape it into balls. 🙁

    The only two places he deviated from the recipe were that he used butter instead of coconut oil and he had to bake them in a baking dish because we don’t have a bundt pan or a bread pan either. Perhaps one of those caused issues?

    • Perhaps? We made it as written just last week with no issues, so I could not tell you what went wrong for you. I’m sorry for your disappointment!

  • Julie Tchoumkeu

    This is excellent! Well worth the wait for the dried coconut milk to arrive! 😀 I’m on the aip with some successful reintroductions, so when I occasionally eat dessert it’s so nice (& rare) to find something so delicious that’s worth the splurge!