Paleo Monkey Bread

Paleo Monkey Bread

Paleo Monkey Bread

Ingredients for the Bread:

4 large eggs, room temperature
1/4 cup coconut sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sweet potato (roasted, peeled and pureed)
1 teaspoon cinnamon
1 teaspoon baking powder
2 1/2 tablespoons psyllium husk
2 tablespoons arrowroot powder
1/2 cup cassava flour
1 cup coconut flour
1 1/2 cups almond flour
1/2 cup melted coconut oil

Ingredients for the Topping:

1/3 cup coconut sugar
1 teaspoon cinnamon
1 tablespoon grass-fed butter

Optional: 1/3 cup maple syrup and walnuts for coating after baking


Preheat oven to 375 degrees F. Prepare a Bundt pan by lightly greasing with melted coconut oil so the bread won't stick.

Place eggs, coconut sugar, salt, vanilla and sweet potato in a standing mixer or use a bowl with a hand mixer to blend the ingredients.

In a separate bowl, sift together the cinnamon, baking powder, psyllium husk, arrowroot powder, cassava flour, coconut flour and almond flour.

Add half the flour to the egg mixture and combine. Then add coconut oil and remaining flour mixture. Stir until combined, do not overmix.

Place the dough in the refrigerator to chill a minimum of 15 minutes.

Prepare the topping by combining the coconut sugar and cinnamon on a plate.

Remove the dough from the refrigerator and roll into 1-inch balls. Roll them in the sugar mixture, coating them well. Then place in the pan. Repeat until all the dough is gone.

Break up the butter into small pieces and spread them over the dough.

Bake for 30 minutes. Remove the monkey bread from the oven and cool for 15 minutes. Then flip onto a plate, drizzle maple syrup over the top, add walnuts and serve!

Serves: 8

Recipe Credit: Paleo Hacks