WFPB Monkey Bread

Monkey Bread

By: The Jaroudi Family

Serves 8-10

Ingredients:

Dough:

1 cup plant milk, warm and unsweetened

1-15oz can of pumpkin puree (425 g)

3 large, pitted dates (72 g)

1 package of active dry yeast (9 g)

1 tsp white miso

2 & ¾ cup whole-wheat flour (or gluten-free flour) (330 g)

Rolling:

1/4 cup date sugar (34 g)

2 tsp Ceylon cinnamon

Classic Icing:

1/2 cup date paste

1 tsp Ceylon cinnamon

chopped nuts

Or blue icing (yay it is a boy!) - Blend in a high-speed blender.

1 cup blueberries (190 g)

½ cup white beans, cooked (90 g)

½ cup raw cashews (or cooked white sweet potato) (75 g)

½ cup plant milk, unsweetened

4 large, pitted dates (96 g)

3 Tbsp hemp seeds

2 Tbsp butterfly pea powder

½ tsp vanilla powder

Directions:

1.) In a high-speed blender combine the warm plant milk, pumpkin puree, and the 3 large pitted dates. Once smooth add to a large bowl with active dry yeast, miso, and flour. Cover and let sit for 1 hour.

2.) After one hour, roll small round pieces of the dough. The dough will be sticky (just go with it - you can wet your palms with a tiny bit of water to help). After having the balls rolled out, roll them on a plate of date sugar and Ceylon Cinnamon.

3.) Preheat the oven to 350 degrees. In a silicone Bundt pan add the rolled dough balls. It will be two layers.

4.) Bake for 30 minutes and remove from the oven.

5.) Let monkey bread cool completely before removing it from the Bundt pan.

6.) Top monkey bread with icing, fresh fruit, or chopped nuts.