So, pre-Paleo, Monkey bread was a standard at our house. We would have it around once a month, and our entire family would engage in the tastiness that is Monkey Bread. Unfortunately a typical Monkey bread recipe calls for 3 cans of standard biscuits broken into pieces. Obviously that isn’t going to fly in a Paleo diet where you are trying to use real foods, plus the vast amounts of gluten would likely cause me to not feel good for a couple of weeks afterward!
So, what did I do? I combed the ‘nets to find a Paleo Monkey Bread recipe. Luckily I didn’t have to look far since Paleo Parents had one ready to go.
This was something we have done without for some time, but will now be available to us when we want it. It was really fantastic and we were really happy with the results. The kids thought it was awesome. It is not health food since it does have a combination of dates, honey, and sugar, but it is a much better option than the original version. I told my wife it was kind of like eating dark chocolate when you are used to the standard milk chocolate. It’s very tasty, and very rich, just not as mouth-puckeringly sweet. We even did the no-egg version noted below the recipe of using coconut milk and baking soda for the fluffiness and it was fantastic!
One thing I will do differently next time is, in steps 7 and 10 call for you putting the “icing” mixture on the bottom of the pan, and then put more on top of the bread mixture. I will probably put it between the various levels of batter to give a more even taste. Otherwise you might end up with a caked mess that is of no use to you in the bottom of your bundt pan even after your bread has come out, kind of like I did.