- 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)
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.