Thanks to school being out on Monday, the kids and I visited a local coffeehouse. Their coffee might be fantastic as rumored, but I ordered a chai tea and wasn’t impressed. It was too sweet and a bit heavy on something… cloves, maybe? It’s the same issue I have with chai tea from Starbucks. I prefer the chai tea at Whole Foods, even though it’s made from a concentrate.
Anyway, out of the various pastries on offer, my kids wanted to try the monkey bread. There was only one portion left, but they agreed to share. It smelled and looked awesome, so it was no surprise that my kids loved it, and it has been mentioned several times since. Which only made me want to make something similar yesterday.
For some reason, I was convinced that Elana Amsterdam had a monkey bread recipe in her Gluten-Free Almond Flour Cookbook. I must have dreamed that or something, because there’s no such recipe in that book, but I did find a recipe for cinnamon coffee cake.
As usual, I didn’t make the recipe exactly as written. I used coconut oil instead of grapeseed and maple syrup in lieu of agave nectar. I also omitted the currants because I didn’t have any, and the walnuts because I knew my kids wouldn’t want them.
I also didn’t have any sliced almonds, so I used slivered for the topping. I really think sliced almonds would have been better. The slivered almonds are way too chunky and make slicing the coffee cake tricky because the topping crumbles off in large chunks whenever you hit an almond sliver with the knife.
Oh, and the original recipe doesn’t call for any cinnamon in the cake. You’re supposed to add 2 tablespoons of cinnamon to the topping, but that seemed like a lot, and I’d rather have a little less cinnamon than too much. I only used 1 tablespoon in the topping, but mixed in ½ tablespoon into the cake because originally I was going make mini muffins with this recipe and wanted to be sure cinnamon was evenly distributed. I changed my mind when I realized I was low on mini muffin cups
For the topping:
1 tablespoon cinnamon
2 tablespoons coconut oil
¼ maple syrup
½ slivered almonds
The bottom of my coffee cake sticks a little to the glass dish I baked it in, so perhaps I should have greased and floured it as directed. I’ll do that next time, most likely with coconut oil instead of grapeseed, assuming I don’t go the mini muffin route.
Combine the almond flour, salt, baking soda, and cinnamon in a large bowl until thoroughly combined. In a separate bowl, mix together the oil, maple syrup, and eggs. Add the wet ingredients to the dry, and mix well.
Sprinkle almond and cinnamon topping over the top, and bake 25-35 minutes until done (toothpick will come out clean). Let cake cool in pan for an hour before serving.
This recipe is supposed to make 12 servings, but I cut mine into 16 squares. I’m not sure about the best way to store it, but I’m keeping my leftovers in the pan covered with plastic wrap.
As for the monkey bread, I’m currently trying to decide which of these recipes I want to try: Grain Free Monkey Bread or Ultimate Sticky Monkey Bread. If you’re made either or both of them, please leave a comment and let me know how they turned out.