Grain - free almond cinnamon balls

2.5 + 1/2 cups almond flour, separated

1.5 cups tapioca or arrowroot starch

2 tsp gluten-free, aluminum-free baking powder

3/4 cup coconut sugar

2 TBSP cinnamon

3 eggs

1/4 cup coconut oil, melted

2 TBSP apple cider vinegar

coconut oil to grease pan

Gooey Topping:

1/2 cup butter or ghee, melted

1 cup coconut sugar

1.5 tsp cinnamon

Cinnamon Topping:

1 TBSP coconut sugar

1/2 tsp cinnamon

Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil. In a saucepan, heat together the “gooey topping” ingredients over medium heat, cooking until well incorporated. Pour into bundt cake pan. 

Mix together dry ingredients for the monkey bread in a large bowl. In a separate bowl, whisk together the eggs and coconut oil, then stir in the apple cider vinegar. Pour into the dry ingredients and stir to combine. If the dough is still really sticky, sprinkle in some of the extra almond flour until the dough can be rolled into balls. It will still be a little bit sticky, but should be able to be rolled into balls. 

As you roll the balls, stick them in the bundt cake pan, filling it up until you have used up all the dough:

Sprinkle with the cinnamon topping (coconut sugar and cinnamon) and then place in oven and bake for 15-20 minutes, until toothpick inserted comes out clean. Remove from oven and immediately turn over onto a serving platter. Let cool for 5-10 minutes before serving. 

Note: If you don’t have a bundt cake pan, and want to make these as muffins, you can just follow the same procedure, but put 3 balls in each muffin tin, and bake for about 15 minutes. The first time I made these, I just drizzled the gooey topping on top afterwards: