S'More Monkey Bread. (Gluten/Grain/Dairy Free )

S'More Monkey Bread. (Gluten/Grain/Dairy Free )

After several years of being a professional recipe developer I can without hesitation say that Monkey Bread and Cinnamon Rolls are undeniably my favorite things to make. I'm always looking for an excuse to create a new flavor variation of both.

So far I have a Classic Monkey Bread Recipe, and not too long ago I posted Strawberry Shortcake Monkey Bread (a recipe my family begs for at every gathering) ..and today of course I'm sharing another fun summer rendition of the recipe. This one just may be my favorite!

Both kids and adults love these! They are the perfect dessert to show up to a summer get together with. (They are so good intact that you may find your kids requesting them instead of cupcakes for their birthdays.)

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  • S’More Monkey Bread.

    Ingredients

    • 2 cups blanched almond flour, packed
    • 1/2 cup potato starch
    • 1/4 teaspoon salt
    • 2 teaspoon baking powder (I use double acting)
    • 1/2 cup butter or shortening (dairy or nondairy)
    • 2 large eggs
    • 1/4 cup crushed gluten free graham crackers (see note below)
    • 1/4 cup granulated coconut palm sugar (Or Sucanat Or Brown Sugar)
    • 1/2 cup sliced marshmallows
    • melted dairy free chocolate or chocolate chips for drizzling

    Instructions

    1. Preheat oven to 350 degrees. Line a cupcake pan with 11 baking cups and set aside.
    2. Cut marshmallows into small pieces, approximately 1/2 x 1/4 inch. They should be about the size of miniature marshmallows, or smaller. Set aside.
    3. In a food processor, pulse the graham crackers to a fine texture. Combine the graham crackers with the sugar in a small bowl and set aside while you prepare the dough.
    4. In a large mixing bowl, combine the almond flour, potato starch, salt, baking powder, shortening, and eggs. Combine until it forms a dough.
    5. Roll out tiny balls of dough, stuff them with a marshmallow piece, and then coat in the sugar/graham cracker mixture and place in the cupcake liner. Each cupcake should have around 4-5 balls of dough in them.
    6. Bake in the oven for 25 minutes and drizzle with melted chocolate.
    7. For the chocolate drizzle: Melt 1/4 cup of chocolate chips in the microwave for about a minute and stir.

    Notes

    When stuffing the dough with marshmallows, be sure to fully cover the marshmallow pieces with dough to keep the marshmallow from blowing up big in the oven while the monkey bread bakes. It helps to arrange the balls of dough so that they are "marshmallow-side" down, with as little exposed pieces as possible. If you have some marshmallow explosion, don't fret- it make actually make them look more fun and they will taste just the same!

    If you want your chocolate drizzle to be a bit easier to spread, add a teaspoon of coconut oil. However, keep in mind that this will keep the chocolate from hardening as much when it cools.

    If you need to avoid corn, use my Organic Marshmallow Recipe to quickly and easily make your own- and use them in this recipe instead!

    For the graham crackers you have 3 options:

    You can buy gluten free graham crackers or gluten free graham cracker crumbs.
    Make my GRAINFREE Graham cracker recipe and use those for your crumbs.
    Make my basic GLUTEN FREE Graham Cracker recipe.

    http://brittanyangell.com/smore-monkey-bread-glutengraindairy-free/

 

 

Brittany Angell

3 comments | Leave your own

  1. Jennifer Stohr

    Oh yum!!!! I need to try these! I will also try the homemade marshmallows so my multiply food allergic daughter can also have some (I'll just use my homemade carob syrup on hers as chocolate is one of her allergies).

  2. Sarah Beaton

    This recipe looks amazing!! Can I substitute either arrowroot starch or tapioca starch for the potato starch?

  3. Shauna

    Is there a sub for eggs u can recommend?

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