You are sure to find your Christmas, Hanukkah, New Years Day, or post holiday breakfast below.

1. We have a family sized gluten free cinnamon sugar bread bake.
2. Then, there is a healthed up single serving cinnamon buckwheat bake.
3. And last, but surely not least, the gluten free + vegan single serving version, with a family sized option.

Holy moly.

Are you ready for this?

I am.  Actually, I’m past ready.  I’ve been chowing down on this all day long.  Straight from the fridge.

Growing up, the Christmas breakfasts I distinctly remember, were cinnamon rolls + cheesy eggs. 

I could never resist Pillsbury cinnamon rolls. 

So.freaking.doughy.

I haven’t attempted GF cinnamon rolls yet, and with this recipe in the lineup, I’m not sure I’ll need to.

First, we start off by making a cinnamon quick bread.  Similar to a fluffy banana bread in texture, but with a slightly sweet, cinnamon flavor.  Despite this being gluten free, the texture had the perfect crumb!  Cube after cube went straight into my mouth, even before getting to the second part of the recipe.

With a swipe of butter or nut butter, you could stop right here.  But really, you should continue on.

While those cubes were cooling + then toasting up in the oven, I got working on the healthed up, single serving version.

While the 2 other recipes I’m sharing are nowhere near unhealthy, this goes the extra mile by reducing the sweetener and making a few other adjustments.  An everyday breakfast. 

The texture is dense + bready.  If you’ve tried any of my other buckwheat oven bakes + enjoyed them, this is right up your alley.

Top however you please!

You can also cube the bake, after it’s cooled for a few minutes, then toast the cubes and bake in a ramekin with the vegan part 2 version you’ll find below.

Cinnamon Buckwheat Bake [serves 1-2]

• 6T raw buckwheat flour [ground from raw groats]
• 2T almond meal
• 1 large egg
• 3T pumpkin puree
• 3.5T unsweetened milk
• 1/2T sunflower oil
• 2t brown rice syrup/honey/maple syrup
• 3/4t cinnamon
• 3/4t vanilla
• 1/4t baking powder
• pinch of salt

1. Preheat your oven to 350*
2. In a small bowl, whisk the egg, pumpkin, milk, oil, brown rice syrup + vanilla until combined.
3. Add the buckwheat flour, almond meal, cinnamon, baking powder + salt.
4. Stir until just combined. *do not over stir
5. Pour into a greased + lightly floured [can use buckwheat] 4-5” diameter baking dish.
6. Bake 32-37min. 
7. Test with a toothpick and pull out when still slightly moist, then let cool for 5min before sliding a knife around the edge to release from the dish.  Top as desired.

tips/substitutions:  Oat flour can be used instead of buckwheat.  Coconut flour can be used instead of almond meal.  3T well mashed banana, butternut squash or sweet potato puree, can be used in place of pumpkin.  Melted coconut oil can be used for the oil and I would assume melted nut butter as well.  If you leave out the liquid sweetener, add 1/2T extra milk.  *high altitude – bake at 375*, use 1/8t baking powder.

Now back to the main attraction.  You can make the quick bread the day before or the morning of.  Toasting the cubes, really helps hold everything together and absorb the milk + egg mixture.

Eggs + milk are combined and gently stirred with the cubes in a large bowl, then emptied into a baking dish.

After baking for 25min, an oat + cinnamon mixture is sprinkled on top and baked again until crispy.

Gooey on the bottom, crispy on the top and full of cinnamon.  Just like every breakfast should be.

Still with me?

Toppings really aren’t necessary, as this has enough moisture, flavor + sweetness.  However, honey or maple syrup and a pad of butter, are always welcome.  If you’re dying for a cinnamon roll type glaze, just make a 1-2 batches of this pumpkin spice doughnut glaze and you’ll be set.  Or, for an apple cider glaze, mix 1/2c powdered sugar [or sucanat powdered sugar] with 1-2T apple cider, until smooth.  Make 2 batches if needed.

Cinnamon Sugar Bread Bake [serves 6+]

• 1/2c raw buckwheat flour
• 3/4c GF oat flour
• 1/2c almond meal
• 1/4c sweet rice flour
• 2 large eggs
• 1T ground flax
• 4T pure cane sugar
• 3T sunflower oil
• 4T brown rice syrup/honey/maple syrup
• 1/4c pumpkin puree
• 1/2c unsweetened milk
• 2t cinnamon
• 1T vanilla
• 1t baking powder
• 1/2t baking soda
• 1/2t salt

1. Preheat your oven to 350*
2. In a bowl, whisk the eggs, oil, brown rice syrup, pumpkin, milk + vanilla until combined.
3. In another bowl, mix together the the buckwheat flour, oat flour, almond meal, sweet rice flour, ground flax, sugar, cinnamon, baking powder, baking soda + salt.
4. Stir the wet into the dry with a large spoon, until just combined. *do not over stir
5. Pour into a greased + lightly floured [or parchment lined] 9×9 pan.
6. Bake 30-35min. 
7. Test with a toothpick and pull out when still slightly moist. 
8. Let cool for 30min, or overnight.
9. Cut into 1” cubes and toast on a baking sheet, in a single layer, for about 15-20min at 350*, turning once until golden brown.  When cubing, the bake will most likely be gooey in the center.  It will firm up when the cubes are toasted. 

Part 2

• 2 eggs
• 1 1/2c unsweetened milk
• 1/2c walnuts, chopped [opt]
• 2T pure cane sugar + 1/2t cinnamon + 3T GF oats + 3/4T butter

1. With oven still at 350*…
2. Whisk together the eggs + milk..
3. In a bowl, combine bread cubes with milk mixture [and walnuts, if using], tossing lightly until combined.
4. Fill in a lightly greased baking/casserole dish and cover with foil. [about 9x9 or slightly larger]
5. Bake for 20-28min, until the egg mixture is set.
6. Sprinkle with cinnamon sugar mixture, then bake uncovered for 5-7min until golden brown.
7. Serve hot with desired toppings.

tips/substitutions:  All oat flour can be used instead of buckwheat + vice versa.  Coconut flour can be used instead of almond meal.  3T brown rice, white rice or sorghum flour + 1T tapioca starch, will work instead of the sweet rice flour.  3T well mashed banana, butternut squash or sweet potato puree, can be used in place of pumpkin.  Add any other spices you choose.  I added 1/4t ground cloves.  Melted coconut oil can be used for the oil.  Also, feel free to scoop single servings into lightly greased ramekin dishes.  Cover with foil and bake for about 20-25 minutes, checking to make sure the egg is cooked, then add a little topping to each and bake for 5min uncovered.  *high altitude – bake at 375* for the actual bread, then lower to 350* for everything else, use 3/4t baking powder.

The doughy bottom layer was my favorite part.

I wanted to make a vegan + GF version, so everyone in the room was covered [or almost everyone, hopefully!].  Don’t tell your family this is vegan or gluten free.  In fact, don’t tell them anything.  Just sit this down in front of them and watch their eyes bulge from their heads.

It looks so unassuming.  I might even go as far to say that the vegan version has a 1 point lead over the above version.  What this has that the other doesn’t, is a extreme doughy-ness.  It’s not as light + fluffy as the gluten free-only version.  Baking the cubes with the flax + milk mixture, in the small ramekin, also helped with the dough factor. 

I called Kelsey, to come over immediately.  She happily obliged.

Vegan Cinnamon Bread Bake [serves 1-2]

• 2T raw buckwheat flour
• 3T oat flour
• 2T almond meal
• 1T sweet rice flour
• 1T ground flax
• 1T pure cane sugar
• 3/4T sunflower oil
• 2t brown rice syrup/maple syrup
• 2T pumpkin puree
• 3T unsweetened milk
• 3/4t cinnamon
• 3/4t vanilla
• 1/4 + 1/8t baking powder
• pinch of baking soda
• pinch of salt

1. Preheat your oven to 350*
2. In a small bowl, whisk the pumpkin, milk, oil, brown rice syrup + vanilla until combined.
3. Add the buckwheat flour, oat flour, almond meal, pure cane sugar, sweet rice flour, flax, cinnamon, baking powder, baking soda + salt.
4. Stir until just combined. *do not over stir
5. Pour into a greased + lightly floured [can use buckwheat] 4-5” diameter baking dish.
6. Bake 35-40min. 
7. Test with a toothpick and pull out when clean, then let cool for 5min before sliding a knife around the edge to release from the dish. 
8. Let cool for 10min, or overnight.
9. Cut into cubes and toast on a baking sheet for about 12-15min at 350*, turning once until golden brown.

Part 2

• 1/2T ground flax
• 1/4c unsweetened milk
• 1/2T pure cane sugar + 1/8t cinnamon

1. With oven still at 350*…
2. Whisk together flax + milk.
3. In a bowl, combine bread cubes with milk mixture, tossing lightly.
4. Fill in a small, lightly greased baking dish and cover with foil.
5. Bake about 15-20min, uncover and sprinkle with cinnamon sugar then bake again for 5min.  Will be golden brown and set on top and very doughy underneath.
6. Serve hot with desired toppings.

tips/substitutions:  Oat flour can be used instead of buckwheat.  Coconut flour can be used instead of almond meal.  2T well mashed banana, butternut squash or sweet potato puree, can be used in place of pumpkin.  Melted coconut oil can be used for the oil and I would assume melted nut butter as well.  *high altitude – bake at 375* for the actual bread, then lower to 350* for everything else, use 1/4t baking powder.

For a 9×9 serving:

• 1/2c raw buckwheat flour
• 3/4c oat flour
• 1/2c almond meal
• 1/4c sweet rice flour
• 1/4c ground flax
• 1/4c pure cane sugar
• 3T sunflower oil
• 3T brown rice syrup/maple syrup
• 1/2c pumpkin puree
• 3/4c unsweetened milk
• 2t cinnamon
• 1T vanilla
• 1.5t baking powder
• 1/2t baking soda
• 1/2t salt

Part 2

• 2T ground flax
• 1c unsweetened milk
• 2T pure cane sugar + 1/2t cinnamon

1. Follow directions above.
2. Feel free to make 6 individual servings in ramekin dishes, or bake in larger [appx 8x8] baking dish. 

*high altitude – bake at 375* for the actual bread, then lower to 350* for everything else, use 1 1/4t baking powder.

It’s like a cross between bread pudding and a French toast bake.

In other words.

Irresistible.

Which will you be making this weekend?  Or what is on your holiday breakfast menu?  Despite the long-looking directions, these weren’t hard to make at all! 

I’m seriously having a hard time deciding between the vegan/GF and plain GF version.  May have to do 1/2 + 1/2!  While that decision has yet to be made, one thing I know for certain, is that there will be a huge pile of cheesy eggs on my plate.

I love eggs.

And that is that.  I think I’m done with recipes for 2011.  CRAZY!

We leave for Ohio on Saturday, then drive 5hrs to PA on Monday, then back to Ohio on Friday,  then back to Colorado on Saturday.  And then it’s New Years.  I’ll definitely be keeping you posted on what we’re up to back East, but am going to try to relax as much as possible.  Keyword: try. 

Safe travels everyone!

Ashley

Tonight was cocoa chili in the crockpot.  Throw every ingredient in, set it on low, and let it go for 8hrs.  [The only change is to use 1c veggie broth instead of 1.5-2 – If it’s still not thick enough to your liking, stir in about 2T arrowroot starch mixed with 1T water, and let cook another 30min.]

Dessert however, was a new recipe.  The family has been requesting donuts, and you know I packed oat flour, sweet rice flour, and coconut flour in my suitcase!  What normal person wouldn’t?

This morning, I opened the fridge to find a carton of local apple cider staring me in the face.  Then I remembered back to your fall donut requests, an apple cider variety being one of them.

I was nervous to see if the apple cider flavor would actually come through, or if it would just turn into a cinnamon donut.

While I have an undying love for cinnamon, I didn’t want it to overpower the apple cider flavor.  1/2 teaspoon was all this batch needed, along with 1/8t nutmeg.

The apple cider ended up working perfectly in place of almond milk.  They turned out to have the same distinct cake-donut texture as all the rest.  This might be my favorite variety, but it’s neck + neck with the cinnamon cake donuts.  While the two are similar, they are noticeably different.  Despite my skepticism, the apple cider flavor actually came through!

I also have a new trick to share with you.

Instead of dipping the donut in melted butter + then dipping it in a sugary topping, I dunked it in the apple cider and then in the sugar!  This was not a means to save calories, it was a method to enhance the apple cider flavor. 

And it worked! 

AJ, my 16yr old cousin, said, “Whoa.  The texture is really good!”  I was pretty excited that he mentioned the texture, because that is the biggest hurdle in gluten free baking.  And what 16yr old is actually paying attention to texture, not just scarfing down whatever is put in front of them?  High five, AJ!

We enjoyed the donuts alongside salted caramel gelato and a hot cup of coffee.  You better believe there was some dunk action happening.

**donut pan users**  While baking these, I quickly realized, all donut pans are not the same size.  I’m not referring to the mini pans, but the pans that hold 6 donuts.  I can fill mine at home with this entire batch of batter, resulting in SIX donuts, but my mom’s Wilton brand pan, makes EIGHT!!  I just thought I would point this out.  Also, if yours fits more than 6, the baking time could slightly differ, as less batter is being used.   

Apple Cider Donuts

• 1/2c oat flour [ground in a blender from certified gluten free oat groats or steel cut oats]
• 1/2c sweet rice flour
• 3T coconut flour
• 4T sunflower oil
• 1/3c sucanat
• 2 large eggs
• 2T unsweetened apple sauce
• 1/2c apple cider
• 1/2t ground cinnamon
• 1/8t ground nutmeg
• 1.5t vanilla
• 1/2t salt
• 1t baking powder

1. Preheat your oven to 350* + grease your donut pan.
2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt, cinnamon, nutmeg + baking powder.
3. In a small bowl, whisk together eggs, apple cider, vanilla, oil + applesauce.
4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
5. With a spoon, spatula, or piping bag, transfer the batter to your greased pan, until almost flush with the top of the pan.
6. Bake for 16-20min.
7. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
8. Let them cool in the pan for 5min then turn out onto a cooling rack.
9. Add toppings when cooled.

*For high altitude – oven 375*, 3/4t baking powder

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour and 2T extra of the sweet rice flour.

Apple Cider Sugar Topping

• 1/4c sucanat [or pure cane sugar]
• 1/4t ground cinnamon
• 1/3c apple cider

1. Pour cider into a bowl.
2. Combine sucanat + cinnamon together in a another bowl.
3. Dip half of the donut [or both sides] in the apple cider, then dunk into the bowl of sugar on 1 or both sides.

For a glazed donut – Mix 3T powdered sugar [or sucanat powdered sugar] with 2-3t apple cider, until smooth.  Dip the donuts and place on a cooling rack to set.

Don’t forget!!  If you are without a donut pan, a muffin tin is completely acceptable.  They’ll take about 5-8min longer to bake, but will have the same thick, donut texture.

A quick note – 

To say I was shocked, floored, + honored, to have been nominated as Foodbuzz’s Best Photography Blog, is an understatement.  I cannot believe the path my life has taken in the past two years, but I honestly couldn’t be happier and more excited for the future.  I have ALL of YOU to thank, for coming here day in + day out, supporting my crazy ways. 

Thank.

You.

Voting is now open to the public, until Oct. 17th.  Good luck to all of the nominees!

Ashley