Monthly Archives: September 2017

Dairy-Free Monkey Bread; a New Year

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We just had four birthdays in one month’s time in our family. Somehow the tradition of picking your birthday dinner has stretched to picking your birthday breakfast and lunch, too, which is a fine trick to pull off on school days. But I have a bit more time to put into fun treats like that now that all four kids are in school full time and I can shop on my own while older gentlemen flirt with me, right Nicole? This dairy-free monkey bread was one of the requested breakfasts, lovingly made by a big sister for her little brother.

It’s been good for me to have so many kids, for many reasons. I can’t focus all of my laser-like worrying on one of them, and going through stages four times has made it easier for me to say goodbye to each stage as it passes for the last time. Not that parenting is about me; I think (hope) this makes things easier for the kids, too. Less emoting from Mom and so on.

Yesterday was my birthday, and I celebrated as I often do with a trip to our local orchard. Since I didn’t have any kids to take, I tagged along with my dad, sister and nephews. It was just a perfect fall day, made bittersweet by a funeral we’d attended the day before for one of my family’s dearest friends. He is the only non-relative my children call “Grandpa,” and his twelve neighborhood “grandchildren” (two by birth, the rest by luck) were even mentioned in the service. Many stories were shared, and there was so much laughter and joy.

It’s a wonderful thing to see how much one person’s life can touch so many others. It’s good to reflect on as I turn a year older.

Dairy-Free Monkey Bread
Easy, delicious dairy-free monkey bread
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Ingredients
  1. 1 cup sugar
  2. 2 teaspoons cinnamon
  3. 3 7.5 oz. cans of dairy-free refrigerator biscuits
  4. 1 cup dairy-free margarine
  5. 1 cup brown sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Oil a Bundt pan and set aside.
  3. Put the sugar and cinnamon in a large zip top plastic bag.
  4. Cut the biscuits into quarters.
  5. Place the biscuit quarters in the bag with the sugar mixture.
  6. Seal the bag and shake until the biscuits are coated with the sugar mixture.
  7. Arrange the biscuit pieces in the Bundt pan.
  8. In a saucepan, boil the margarine and brown sugar together for one minute.
  9. Pour the brown sugar mixture over the biscuits in the Bundt pan.
  10. Bake for 25 minutes.
  11. Immediately flip the bread out onto a large, rimmed pan.
  12. Serve.
  13. Leftovers may be stored at room temperature.
Notes
  1. Many refrigerator biscuits are dairy free. Yes, even ones labeled "buttermilk." Just check the labels carefully!
  2. Some monkey bread recipes call for 1/2 cup of butter or margarine instead of 1 cup, but the added margarine makes this bread especially caramel-y. Save the recipe for special occasions and use the whole cup!
Adapted from from my neighbor's recipe
Adapted from from my neighbor's recipe
No Whey, Mama http://nowheymama.com/