Usually when I “paleoize” a recipe, meaning I turn a traditional recipe into a paleo worthy recipe, it is something I want to indulge in but can’t due to its harmful ingredients. Monkey bread definitely falls into that category.
This ooey-gooey-cinnamoney pull apart bread is perfect for a Valentine’s Day treat. Beyond its taste, anything that is heart shaped just makes it that much better, right?
Not to mention it would go great at a Valentine’s Day brunch paired with my blood orange juice!
I’m not going to lie. This recipe is more advanced than some of my other recipes. Don’t blame me, blame it on the dough. When mixed, dough and paleo cooking can be a real… task. But like any form of baking, it comes down to a science. Be patient, take your time, and you will be so happy you did!
I hope you have a wonderful Valentine’s Day!
- 2 1/4 cup almond flour
- 1/2 potato starch
- 1/2 tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of coconut sugar
- 1/3 cup water
- 1 cup almond milk
- 2 tablespoons butter, oil or shortening
- 1 teaspoon gelatin
- 2 packets of instant yeast
- 1 tablespoon apple cider vinegar
- 2 teaspoons guar gum
- 1/4 cup coconut sugar
- 2 tablespoons cinnamon
- 2-4 tablespoons melted coconut oil or butter
- 2-4 tablespoons maple syrup
- 1/3 cup coconut butter
- 1/3 cup vegetable shortening (Organic Spectrum brand)
- 1/2 cup honey or organic powder sugar
- Preheat the one to 400.
- Whisk the almond flour, starches, baking powder, guar gum and salt together; set aside. In a saucepan over medium heat, heat the water, butter and milk until an instant read thermometer reads 115. When the milk mixture is done heating, pour it into the bowl of a standing mixture with a hook attachment. Add the gelatin, 1/3 cup of sugar and yeast. Do not mix, just let it sit together and set aside for about 10 minutes. Then, with the motor running, slowing add dry ingredients and the vinegar; beat until dough is smooth. Transfer to a rectangular glass dish and cover loosely with parchment paper. Turn the oven off and place this dish inside the oven. This is your "proofing" stage. Allow the dough to sit in the oven and double in size for about an hour. In the meantime, you can prep the topping and glaze.
- Combine the sugar and cinnamon together in a bowl; set aside.
- Depending on how much glaze you want, use equal parts coconut butter, shortening and powder sugar. In increments of 30 seconds, melt coconut butter in the microwave. In a bowl, mix together the coconut butter, shortening and sugar. Cover and set aside for later use.
- Decide if you want to make cupcakes or one big money bread. Then, grease your bunt pan, cupcake mold or place liners inside a muffin tin. After removing dough, preheat oven to 350. Once your dough is ready you will want to start forming the balls. Grab about a tablespoon size of dough and using your hands roll it into a ball. Next, take each ball and roll it in the cinnamon sugar mixture then place i snuggly in your baking dish. Continue to do this with all of the dough. Then, melt your oil and maple syrup together and pour over balls. Bake until golden brown, about 30-35 minutes.
- Once the bread is completely cool, about 25 minutes, you can add your glaze. At this point the glaze should be a frosting texture. If the glaze is too hard, heat it in the microwave for 5 minutes until it reaches the consistency you want. Regardless, this glaze will harden like frosting.