Mocha Münki Bread
Childhood Memory # 33 - Monkey Bread (aka Münki Bread)
One of the fondest memories I have as a child can be found in the kitchen with my mom and sister making this fun and delicious treat. When Mom got out the bundt pan, aprons and kitchen scissors - we knew it was monkey bread time!
The recipe has evolved a little over the years, but this sweet and gooey pull-apart bread still brings me back to that special time. Whenever I bake it, I can hear the laughter and feel the love from Mom's kitchen and I am reminded to slow down, grab a cuppa coffee and savour the small moments.
- 1/2 c Münki Espresso Yourself Moch Walnuts (or Bananarama Walnuts)
- 3 tubes refrigerated vegan biscuits
- 1/2 tsp cinnamon
- 1/2 c sugar
- 3/4 c vegan butter
- 1 tsp cinnamon
- 1 c brown sugar
Preheat oven to 350º F.
Make the Cinnamon & Sugar Mix: Combine 1/2 tsp cinnamon and 1/2 c sugar.
Put nuts in bottom of bundt pan (yes - you should really use a bundt pan - it makes it nice and pretty). Using your (clean) kitchen scissors, cut biscuits into quarters. Coat the biscuits in the Cinnamon & Sugar Mix and layer the coated biscuits on top of the nuts.
Combine vegan butter, 1 tsp cinnamon and brown sugar in a saucepan and cook until it reaches a caramel-like consistency. Pour over the biscuits evenly.
Bake for 30 minutes. Remove from oven, but leave in bundt pan to cool for 15 minutes. Flip bundt pan upside down on tray or plate and enjoy (preferably with a big cuppa joe)!