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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, August 10, 2012

Scraps and Snippets ~ Vegan Maple Pecan Monkey Bread

Vegan Maple Pecan Monkey Bread

Dough

  • 3 teaspoons yeast
  • 1 cup warm water (110-115 f)
  • 1 teaspoon sugar
  • 1 TBSP coconut oil
  • 1 TBSP ground flax
  • 1/2 teaspoon salt
  • 2 cups flour + additional (about 1/2 to 3/4 cup) to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)
Place yeast in a bowl. Add 1/2 cup of the warm water, stir, add sugar. Let sit for several minutes until it looks foamy. Add oil, salt, flax and remaining water. Stir. Add the flour. Begin kneading the dough, adding flour until it becomes elastic and smooth.  BTW, I usually do this right in the bowl. Cover the dough and set aside for 1/2 hour to 45 minutes. The dough will double. 

The Gooey Stuff

2-3 TBSP Earth Balance or coconut oil
1/3 Cup Maple syrup
1/3 Cup brown sugar
2 teaspoons cinnamon
1/2 Cup pecans

Preheat oven to 375

While waiting for dough to rise melt 2 -3 TBSP of Earth Balance or coconut oil in a small bowl. 

In an additional small bowl mix together two teaspoons cinnamon and 1/3 cup of sugar until blended. 

Chop or crush pecans if not already in pieces. 

When dough is doubled break it into approximate 1 inch balls. Dip each ball into Earth Balance/coconut oil then roll in cinnamon sugar mixture. Fill the bottom of a greased bundt pan. Pour half the pecans and half the maple syrup over the monkey nuggets. Then continue with the dough balls until you run out. Pour the remaining pecans and maple syrup over the last row and if you have cinnamon/sugar and oil left drizzle/sprinkle that over the top. 

Bake at 375 for 23-25 Minutes

When done let sit for a few minutes then place a serving plate over the bundt pan and invert. Let sit again for a few minutes then lift the pan off the bread, protecting yourself from steam. Serve. 

The maiden voyage of this recipe was nearly perfect. It wasn't all that much more involved to make the bread than to cut  those super processed biscuits into quarters. And with the flax and whole grain flour it feels better, too. I did try this with just the maple syrup and no sugar. It just wasn't gooey enough. Close. But the addition of the brown sugar coating each piece will take it to the next level.

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