I used to LOVE LOVE LOVE pull apart bread when I was young, and so I had to remake this comfort classic. Yes this stuff is yummy! I reworked this recipe to make it even better! The caramel is sticky sweet and the bread is filled with apples, nuts, and cinnamon. What a treat! You can make this for a special breakfast if you like or for dessert.
This recipe can be a little tricky so that's why I made the recipe on my YouTube. Watch video above! So that you can see how all the steps happen!!
Feel free to use whatever nuts you like I tend to use walnuts, but pecans would taste lovely too. I usually use pink lady apples. I also use distilled (also called refined) coconut oil too, because it distills out the coconut smell, to make it taste neutral, but normal coconut oil works just fine too!!
Now Let’s Make It!
Note: Some ingredients are used twice, so make sure to have enough for all parts of recipe
1 1/3c. Garbanzo Flour
1 1/3c. Tapioca Flour
1c. Arrowroot Powder
3/4.c. Brown Rice Flour
2 ½ tsp. Xanthum Gum
1 tsp. Sea Salt
2TBLS. Sucanat (my favorite unrefined sugar but use anything granulated you like)
1 Packet of Yeast
1 1/2 c. Unsweetened Good Karma Flax Milk (or other favorite non dairy milk)
3TBLS. Coconut Oil (note for the whole recipe you will need about 1 1/2c.)
2 Flax Eggs (mix 2 TBLS. Flax Meal with 6 TBLS. Water, let sit 3 min)
3 medium sized apples, peeled and chopped finely
1 1/3c. Nuts….walnuts or pecans
2/3 c. Sucanat (is an unrefined granulated sugar, find it at the health food store or online)
1 tsp. Cinnamon
3/4c. Coconut oil (for dipping only!)
CARMEL SAUCE TOPPING
½ c. Coconut oil
½ c. Sucanat
1/8 c. Flax Milk
2)Dough: Warm the flax milk on the stove, but don’t let boil, turn off burner, in a bowl, put milk, sucanat and yeast. Let sit
3) In a big mixing bowl (I use my kitchen aide mixer for this). Put flours, xanthum gum, and salt. Mix with hook attachment for 1 min
4) Add wet ingredients to dry, add your yeast mixture, coconut oil and flax eggs. Let mix about 3 min till combined, It shouldn’t be too stiff
6) Take dough and cut in half, place one part aside. With other part cut into 16 pieces with a kitchen scissors, it will be about 2 TLBS. of dough.
10) Cover and let rise in a warm place until nearly doubled about 1 Hour. I usually turn my oven onto low when I start to mix the dough and then shut it off. Then I put the pan with the balls in oven for rising, especially with gluten free baking, the yeast has A LOT harder time rising, so making sure it is really in a warm place is crucial!!
11) Turn Oven to 350 degrees
13) Bake for 40-50 min, making sure the inside balls are cooked all the way through
14) Flip out onto plate after cooled, you can loosed edges with a knife
15) For Carmel Topping: Combine all ingredients in a saucepan (milk, sucanat, coconut oil); boil 3 minutes, stirring constantly. Slowly pour over warm cake.
This recipe is a little time consuming usually takes about 4 hours start to finish, less than half is hands on time. Serves about 12-16 people
This bread only gets better day by day soaking up the Carmel, so I highly suggest making it the day or night before you want to eat it.