Monkey bread was always a special weekend breakfast that my mom use to make for us growing up. I remember those sleep in mornings, roll out of bed, watching cartoons and smelling that monkey bread baking in the oven! Fighting my sister over for the last ooey gooey piece. Now, that I am the mom, you want to know the best part? Being able to disperse the monkey bread hahaha. OBVIOUSLY joking about that being the best part… however that is for sure a perk 🙂 This Easy Dairy Free Monkey Bread brings that classic delicious monkey bread taste that reminds me of childhood, while providing a wonderful prebiotic kick thanks to Karuna!
Karuna just launched their new whole plant smoothie: Silky Oat. It is truly my favor new Karuna flavor. If you love banana you will DEVOUR this new flavor, I promise. It’s purpose is to provide you with a superfood smoothie that is good for your heart and gut. It also provides that extra energy boast without the extra sugar.
Therefore using that in this recipe to help creating that caramel monkey bread sauce on top is key to giving this classic that bit of health kick we can all use to keep us healthy during this cold months!
What delicious ingredients do I need for the Caramel Monkey Bread Sauce?
Karuna Silky Oat
Organic Brown Sugar
Vegan Butter
What is the best technique when making this sauce?
If you are not using butter when making a recipe like monkey bread, you want to make sure that you still keep it nice and moist or else it will dry out easier. That is why we are making a bit more sauce than typical recipes call for. As well as using vegan butter, to help give that similar consistency as using regular butter.
In a sauce pan you will add in 1/2 cup vegan butter and turn the burner on low to melt it gradually. Once the butter is melting and not bubbling, add in your 1/2 cup Karuna Silky Oat. Whisk together until incorporated. Then add in the 1 1/2 cup brown sugar.
At this point you will increase the heat to medium low and continue to whisk until the brown sugar starts to dissolve about 1 minute.
Then you will bring to a boil and consistently stir for about 4 minutes. Turn down heat and let it simmer for 1 minute, then take off heat. Let it sit to cool while you get the rest of your monkey bread ready!
Easy Dairy Free Monkey Bread is GREAT to make with the family!
I had the absolute best time making this, this past weekend with my daughter Ainsley. She has been cooking with me since day one with HGHF. However, now that she is almost 4, she is now venturing into new roles in the kitchen.
So what are things that your kid can be in charge of in this recipe?
- Using a kid safe knife, my daughter who is almost four helped me cut the biscuit dough. We pressed down together, talked about the proper placing of our fingers 🙂 and she was able to cut the biscuits into 4th, which was also a great exposure to one to one counting and fractions early on!
- Another great task for your little chefs are to have them help you toss the biscuits in the sugar and cinnamon! You will place the dough in batches, into a big plastic bag with cinnamon and sugar to coat them. This was so fun for Ainsley to be able to toss it in the bag herself
- Lastly, being the puzzle master! It is so much fun to place the biscuit dough around the bundt pan so that each piece fits together! This was Ainsley’s favorite “job!”
Whatever task you do with your child, she was talking about it all weekend– how proud she was of what we made and how much fun she had “cooking with momma!”
** if you ever have any questions about cooking with a toddler always feel free to shoot an email my way or DM on Instagram ( @honestfoodie_blog) I would be more than happy to help!
What other great HGHF recipes include Karuna?
Easy Mini Stuffed French Toast Bites
The Best Dark Chocolate Hummus
Healthy Chocolate Banana Coffee Breakfast Smoothie
Apple Broccoli Bacon Fall Salad
Easy Dairy Free Monkey Bread
Equipment
- 12 cup bundt pan
Ingredients
- 3 16 oz refridgerated biscuit dough I always look for the ones without enriched flour
- 1 1/2 cup coconut sugar
- 3 tsp ground cinnamon
- 1 cup chopped pecans
Caramel Sauce Topping
- 1 1/2 cup brown sugar
- 1/2 cup vegan butter
- 1/2 cup Karuna Silky Oat Whole Plant Smoothie
Instructions
- Grease your bundt pan generously and set aside and preheat oven to 350 degrees. You are going to make your caramel sauce first so that it is cooling while you get the biscuit dough ready.
Caramel Sauce Topping
- In a sauce pan you will add in 1/2 cup vegan butter and turn the burner on low to melt it gradually.
- Once the butter is melting and not bubbling, add in your 1/2 cup Karuna Silky Oat. Whisk together until incorporated. Then add in the 1 1/2 cup brown sugar.
- At this point you will increase the heat to medium low and continue to whisk until the brown sugar starts to dissolve about 1 minute.
- Then you will bring to a boil and consistently stir for about 4 minutes. Turn down heat and let it simmer for 1 minute, then take off heat. Let it sit to cool while you get the rest of your monkey bread ready!
Monkey Bread Dough
- In a large plastic bag add in the coconut sugar and ground cinnamon. Zip the bag and give it a good couple shakes to incorporate the sugar and cinnamon.
- On cutting board, take out your biscuit dough, keep in your biscut round. Take each biscut round and cut into 1/4s and set aside. Don't layer them on top of eachother on the side, you don't want them to stick to each other.
- Now pour 1/4 of your sauce at the bottom of the budt pan before you put the first layer of your biscuits in it. Then start taking 5 pieces of cut biscuit dough and placing it in the plastic bag with cinnamon sugar mix. Give it a good shake to coat the biscuit dough evenly. Then start layering at the bottom of the bundt pan. Continue repeating the sugar coating until you do it for 1/2 of your biscuit dough.
- Make sure the first 1/2 of your biscuit dough is layerd like puzzle in your bundt pan. Then sprinkle 1/3 of the pecans on top of that layer. Then pour 1/4 more of of your sauce over that layer.
- Then repeat the sugar coating with the remaining 1/2 of the biscuit dough and continue the same layering pattern. Sprinkling pecans throughout– saving about 1/4 cup of pecan left. Then pour 1/4 more of your sauce over the top layer of your monkey bread. Then reserve the rest of the sauce to the side.
- Bake for 25-30 minutes. You want the top part of your biscuit dough to get golden brown but not burned.
- Let cool for 10 minutes before you take it out. After it has cooled for 10 minutes place a plate on top of the budnt pan. Then holding the plate tight, flip the budnt pan over and the monkey bread should fall out well if greased properly. If not take a knife around the edges to pop it out. Then enjoy!!
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