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+Monkey Bread
+
+From <http://paleoparents.com/2011/paleo-monkey-bread-for-gfes-home-for-the-holidays/>
+
+Monkey Bread Ingredients
+
+* 2/3 C fresh medjool dates, pureed
+* 1/2 C coconut oil
+* 2 Tbsp honey
+* 1 Tbsp vanilla
+
+
+* 2 1/2 C (divided) almond flour
+* 1 C tapioca flour
+* 3 Tbsp arrowroot powder
+* 1 tsp baking soda
+* 1/4 tsp cream of tartar
+* 1/4 tsp salt
+
+
+* 3 egg whites
+
+
+* 1/3 C chopped walnuts
+* 6 Tbsp (divided) palm shortening or butter
+* 3 Tbsp (divided) unrefined granulated sugar
+
+
+* 1/2 C unrefined granulated sugar
+* 1 T cinnamon
+
+Instructions
+
+1. Puree together dates, oil, honey and vanilla until combined
+2. In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute
+3. Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside
+4. Whip egg whites to soft peaks
+5. Gently fold egg whites into batter until incorporated
+6. Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms
+7. In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar
+8. With a fork in a shallow bowl, combine sugar and cinnamon
+9. Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan
+10. When dough is all in pan, sprinkle top with remaining shortening and sugar
+11. Bake at 375 degrees for 30 minutes
+
+When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm
+
+*The fluffy egg white foam add lightness to the dough, making it less dense and helping with the biscuit-like texture.