Grain free Monkey bread

3  cups		almond flour, separated in 2.5 cups and 1/2 cup
1-1/2  cups		tapioca starch
2  teaspoons		gluten-free, aluminum-free baking powder
1  cup		coconut sugar
3		eggs
2  tablespoons		apple cider vinegar
1/4  cup		coconut oil
1/2  cup		butter or ghee, melted
1  tablespoon		coconut sugar
1  tablespoon		coconut sugar
1/2  teaspoon		cinnamon

Tip: Click on the ingredient links to learn the nutritional information for all the Grain free Monkey bread ingredients. The serving size for any ingredient in Grain free Monkey bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil. In a saucepan, heat together the “gooey topping” ingredients (ghee, coconut sugar, 1.5 tsp cinnamon) over medium heat, cooking until well incorporated. Pour into bundt cake pan.

Mix together dry ingredients for the monkey bread in a large bowl. In a separate bowl, whisk together the eggs and coconut oil, then stir in the apple cider vinegar. Pour into the dry ingredients and stir to combine. If the dough is still really sticky, sprinkle in some of the extra almond flour until the dough can be rolled into balls. It will still be a little bit sticky, but should be able to be rolled into balls.

As you roll the balls, stick them in the bundt cake pan, filling it up until you have used up all the dough.
Sprinkle with the cinnamon topping (coconut sugar and 1/2 tsp cinnamon) and then place in oven and bake for 15-20 minutes, until toothpick inserted comes out clean. Remove from oven and immediately turn over onto a serving platter. Let cool for 5-10 minutes before serving.

Note: If you don’t have a bundt cake pan, and want to make these as muffins, you can just follow the same procedure, but put 3 balls in each muffin tin, and bake for about 15 minutes. The first time I made these, I just drizzled the gooey topping on top afterwards