Your family will go bananas for Chef Morgan’s pull-apart Monkey Bread! Cinnamon Rolls don’t even stand a chance…
- 1½ cup almond milk
- 5 tsp instant yeast
- ⅔ cup sugar
- 5 cups gluten-free all-purpose flour (containing xanthan gum)
- ½ tsp salt
- 4 Tbsp coconut oil, melted
- 1 cup applesauce
- 1 cup vegan cane sugar
- 4 tsp cinnamon
- 1 cup raisins
- 1 cup walnuts, chopped
- ½ cup coconut oil
- 1 cup brown sugar
Grease a bundt pan and preheat oven to 350F.
Heat milk until warm but not hot (about body temperature). Add in yeast and sugar. Allow to sit for 5 minutes.
In a large mixing bowl, combine gluten-free flour and salt. Mix in coconut oil and apple sauce.
Pour in yeast mixture and mix with hands. Dough should be thick enough to roll into soft balls. If too thin add in more flour and if too thick add in a small amount of water. To test density, drop a ball on the counter – it should flatten.
Combine 1 cup sugar and 2 teaspoons cinnamon on a cookie sheet.
Roll dough into approximately 1 inch balls and then roll in cinnamon sugar. Arrange balls in the bottom of the bundt pan with raisins and walnuts mixed throughout.
In a saucepan, melt coconut oil and brown sugar over medium heat. Let boil for 1 minute – watching closely. Pour over the cinnamon balls.
Bake for 20-30 minutes or until a toothpick comes out clean when tested. Allow to cool for 5-10 minutes before eating.