GFCF Nutty Monkey Bread
Ingredients
Bottom Layer:
- 1 bag Pamela's Wheat-Free Bread Mix
- 2 large eggs
- 1 yeast packet (enclosed in mix bag)
- 1/4 cup oil
- warm water (per
directions )
Top Layer:
- 2 cups whole pecans
- 1 cup evaporated cane juice
- 1 1/2 teaspoon cinnamon
- 3/4 cup margarine or dairy free "butter"
- 1 cup packed brown sugar
- 1/2 cup raisins
Methods/steps
1)
Prepare Rolls
In a 2 cup liquid measuring cup , measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 hour.
2)
Preheat oven to 350°. Generously butter a one-piece angle food cake pan and line bottom with whole pecans, chop remaining pecans and set aside. Mix evaporated cane juice and cinnamon in a large bowl. After the rolls have risen, pull in half and roll around in sugar and cinnamon. Place sugar coated rolls in pan, sprinkle raisins and chopped pecans over first layer of rolls. Add remaining rolls. In a saucepan, bring dairy free butter and brown sugar just to a boil. Stir in remaining sugar and cinnamon mixture. Allow to cool for about 3 minutes, stir and pour evenly over rolls in pan. Bake for 40 minutes. Allow to cool slightly before turning over to remove from pan.
Additional Tips