Posts Tagged ‘Quirky Cooking’

Going Bananas Over Monkey Bread

My recipe book of all my favs.

As most of you already know, I love Quirky Cooking. It is very handy if you have a Thermomix, but you can definitely make the recipes without one – you will just need to adjust them….and it will take you longer to make. I enjoy trying her recipes and feeding them to my husband. He seems to enjoy it too 🙂 Today after a big day out in Noosa, I decided I felt like doing a bit of a cook-fest when we got home, so I had a go at creating her delicious-looking Monkey Bread. I have never baked or eaten Monkey Bread before, so this would be fun! Luckily she has pictures on her blog too.

Me making Monkey Bread (shame 'bread' doesn't start with 'M').

Here it is straight from her blog, with a scattering of my pics. Any alterations of mine are written in green.

Monkey Bread Recipe

1. Make a batch of Hot Cross Bun Dough, but leave the Rapadura (or sugar) out – you won’t need it, since it’s going to be rolled in Rapadura anyway. Or if you like you can just use plain bread dough. (I make my dough wheat and dairy free, but you can use just a regular hot cross bun recipe if you want to.) Let the dough rise in a warm spot until doubled in size.

The hot cross bun mixture used for the Monkey Bread.

2. Melt about a cup of butter or ghee in the Thermomix at 80 degrees, 2 minutes, speed 2 (or until all melted). Pour into a bowl. [If using rice-almond milk instead of butter, warm it up a little.]

3. Prepare tins by greasing with a little butter/ghee (I just used cold-pressed olive oil spray cause I am lazy). I used 6 mini Bundt tins, and 1 loaf tin. You could use 2 loaf tins, or 1 big Bundt tin. (I used a round cake tin and three ramekins which sat in a try of water in the oven. You can use any tin you like though!).

4. In another bowl, mix together about a cup of Rapadura and 2-3 teaspoons of ground cinnamon.

5. Pinch off small pieces of dough, roll them into balls, and roll them in the melted butter (and/or milk)…… then in the cinnamon-Rapadura mixture.

Dunk and rub.

6. Place the balls into the prepared tins, using smaller balls to fill in spaces. Only fill half full and then let them rise until they’re nearly at the top of the tin.

Putting the balls into the tin.

7. Drizzle with any remaining butter/ghee/milk.

8. Place in a cold oven and turn it on to 180 degrees C, and cook for about 30 minutes (depending on how big the tins are you’re using). They should be nicely browned when done.

9. Let them cool for about 5 minutes, then tip them out, upside down, onto a plate.

The finished product 🙂

The result: a very happy husband scoffing down warm Monkey Bread with Jersey cream. I am definitely making this again for Christmas (the cinnamon & nutmeg aroma adds that special Chrissy feel).

Sugar-Free, Starch-Free and a bit Dairy-Free

I have been ‘free’ of all these for over 2 months now and I feel so much better for it! For sweetness I am using Stevia, which is a natural plant sweetener. I will go back to using honey, Agave and Rapadura in a few weeks but for now I am happy without.

During this time, I noticed that one of my favourite blogs ‘Quirky Cooking’, which my friend Laura introduced me to, was creating dairy-free, grain-free and sugar-free recipes in a bid to get rid of the colds and sicknesses her family were experiencing.  Her recipes are always delicious, but one of my favourites was her ‘Grain Free Sultana Spice Bread’. I like to heat it up and put some butter on it (which I make in my Tilly Thermomix – told you I was a bit dairy-free…there are some things a girl can’t live without, mainly milk in my coffee!).

So here is the recipe which is made using a Thermomix, but if you don’t have one you can easily adjust. You can find the original recipe here at Quirky Cooking.

1. Grind up in Thermomix on speed 8 for 10 seconds:  200g raw almonds

2. Add the pecans and chop on speed 5 for 6 seconds: 120g raw pecans (or use hazelnuts for a low salicylate version)
   Remove the ground nuts to a bowl and set aside.

3. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
– 60g coconut butter
– 1 apple, quartered (no need to peel)
– 5 large (or 4 very large) free range eggs
– 50g macadamia oil (or grapeseed, or other light oil)
– 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
– 3/4 tsp bicarb soda
– pinch of fine sea salt
– 1 Tblspn ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 50g raw honey (optional) – I left this out


4. Scrape down sides and add the ground nuts back in to the mixture, with the sultanas, and mix for a few more seconds on speed 6: 100g sultanas

5. Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it’s ready.

6. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don’t break it. It will firm up as it cools.

Note: If you won’t use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.