Cinnamon Raisin Yeast-Free Funky Monkey Bread

Cinnamon Raisin Yeast-Free Funky Monkey Bread {Gluten-Free, Vegan, Refined Sugar-Free}

Ok, so I know these look a little silly, and funny, and odd, and quirky, and… you tell me… But these little muffin-shaped clusters of cinnamon raisin syrupy bready goodness tasted too awesome not to share. Monkey bread is rarely photogenic anyhow, but that’s not why it’s one of the most beloved little treats in North America, right? I mean, who can ever pass up on sweet, cinnamony, pull-apart sticky buns? :)

Cinnamon Raisin Yeast-Free Funky Monkey Bread {Gluten-Free, Vegan, Refined Sugar-Free}

I got inspired to make this refined sugar-free, gluten-free and vegan cinnamon raisin version after having made some special request plantain hot cross buns for the blog recently. Something about them really reminded me of monkey bread, and I just felt like playing around with that recipe more and see where it takes me. A blogging pal recently made the same observation, which only further reinforced my desire to make some.

Cinnamon Raisin Yeast-Free Funky Monkey Bread {Gluten-Free, Vegan, Refined Sugar-Free}

Fair warning: this is definitely not your typical monkey bread. It’s monkey bread gone funky! :). The main difference here is the lack of yeast — monkey bread is all about the yeast, an ingredient I use at a minimum {if at all} when I bake for myself. That changes the texture quite drastically… Another thing is cinnamon sugar — monkey bread is all about that melt-in-your-mouth cinnamon sugar coating — something I can’t do on my current refined sugar-free diet. I know a lot of people opt for coconut sugar, but for whatever odd reason it’s an ingredient I can’t have {in fact I’m super sad to say it, but it seems like I am developing a coconut allergy…}. Date sugar comes to mind too, but I find it’s super expensive and I don’t always have it on hand, as do other powdery sugar substitutes. Seems like my body was just made for maple syrup :) — and it’s all good, because it’s an ingredient I always have plenty of on hand.

Cinnamon Raisin Yeast-Free Funky Monkey Bread {Gluten-Free, Vegan, Refined Sugar-Free}

Differences aside though, the best part of monkey bread for me is the yummy pull-apart chunks of bready goodness and the cinnamony flavor, and that’s exactly what I was in the mood for when I came up with this recipe. I also threw in some raisins to make it a raisin bready pastry {though chocolate chips would work equally well for all ye of little faith in raisins ;) }. It turned out delicious, super cinnamony, and actually quite like a cross between a cinnamon bun and monkey bread, all thanks to the amazing caramelized maple syrup goodness you end up with once these puppies are baked. Best of both worlds, I say :)

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Cinnamon Raisin Yeast-Free Funky Monkey Bread {Gluten-Free, Vegan, Refined Sugar-Free}

Cinnamon Raisin Yeast-Free Funky Monkey Bread


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 6 muffins

Description

Sweet vegan cinnamon infused sticky buns which make the perfect gluten-free pull-apart snack.


Ingredients

Wet:

  • 3 tbsp warm water
  • 1 tbsp ground flax seeds
  • 1 large ripe plantain {or 1½ large bananas for a bananay version}
  • 8 soft medjool dates
  • ¼ cup maple syrup {or agave, brown rice syrup, etc.}
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract

Dry:

  • ¾ cup brown or white rice flour {plus possibly more — see directions}
  • ½ cup tapioca flour
  • ¼ cup sweet sticky rice {also known as glutinous rice flour/mochi/mochiko flour}
  • 1 tsp guar gum
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • dash of salt
  • ½ – 1 cup raisins {depending on how raisiny you want them — or use chocolate chips}

Glaze:

  • ¼ cup maple syrup
  • 3 tbsp olive oil
  • 1 tbsp cinnamon

Instructions

  1. Preheat oven to 350F. Grease a 6-muffin non-stick muffin pan and set aside {or use a small oven-safe dish of any kind}.
  2. Mix warm water and flax in a small bowl/glass and let sit for a few minutes while gathering remaining wet ingredients.
  3. Place all wet ingredients into a food processor, with the flax mixture going in last. Process until completely smooth. Add in dry ingredients, except raisins, and process until the mixture begins gathering up into a ball {it will still be a little sticky, but should pinch together nicely}. If it’s too sticky {i.e. can’t be rolled up into a little ball}, add a bit more rice flour, 2 tbsp at a time, and process, until the mixture begins to stick together. Add in raisins and mix through briefly to incorporate them into the dough.
  4. Prepare the glaze by stirring all the ingredients together in a bowl. Set aside.
  5. Scoop out some of the mixture and roll into a 1 – 2 tbsp sized ball with your hands. Budget to have enough mixture for 3-4 balls per muffin. Dunk each ball into the glaze mixture, roll around to coat lightly and then place them in the prepared baking dish as you roll them. They should be touching each other and fill the whole container {don’t worry about pressing them down — they will expand and fill the tin shape as they bake}. Drizzle or brush with remaining glaze.
  6. Bake in a pre-heated oven for approximately 35 minutes {or until a skewer inserted down the center comes out dry and they golden up nicely. Remove from oven and cool on a wire rack.

Notes

Enjoy these warm or chilled as you like — they taste amazing with added non-dairy butter or extra cinnamon if you like. They make a great breakfast treat and are great for taking with for a lunchbox or a snack on the go. Store leftovers in the fridge and re-warm as needed.

Audrey

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