Monkey Bread

Monkey Bread

Sugar mixture

1 cup sugar

2 tsp cinnamon

Mix together in a gallon baggie and set aside

Biscuits

2 cup brown rice flour

2 cup oatmeal flour

1 tsp salt

2 tsp xanthan gum

2/3 cup smart balance butter

1 1/2 cup unsweetened or original almond milk

2 tsp vanilla

Biscuits-Mix all dry ingredients in a mixing bowl.  Add butter and cut butter into dry ingredients.  Add milk, vanilla and stir.  Mix in last ingredients and set dough aside.

Grease a 13 X 9 glass baking dish. Roll the biscuit dough into balls and place in sugar mixture in baggie.  Shake the cinnamon mixture all over the biscuits.

Sauce

¾ cup dairy free butter

1 cup packed brown sugar

2 tablespoons vanilla almond milk

1 cup coarsely chopped pecans

On stove top melt butter, brown sugar and almond milk.  Bring to a boil and stir constantly.  Boil for 2 minutes and remove from stove. 

Pour some of the hot sauce on the bottom of 9X13 size glass pan.  Sprinkle half of the pecans on top.  Roll dough into Tsp size balls, roll in sugar mixture and place on top of sauce already in pan.  Roll all dough until it is all gone.  Sprinkle remaining sugar mixture on top of dough balls in pan.  Pour remaining sauce on top of balls in pan and then the sprinkle the last half of the pecans on top of all of it.

Bake at 350 degrees for 20 to 25 minutes or until dough is cooked through.