25 Dec 2012
Merry Christmas! I’ve got a simple, healthy recipe made with real food for you today. This breakfast cake is a delicious way to incorporate healthy eating and healthy lifestyle habits into your holiday. I used my favorite organic brown rice cereal, too. It makes gluten-free baking a cinch.
Some of my favorite holiday memories are from Christmas morning. There were always lots of presents under the tree and our stockings were overflowing with sweet little gifts while Christmas music played in the background. But that wasn’t made the moment really special. It was actually my mom’s Christmas morning breakfast that made it perfect.
When we woke up Christmas morning, our kitchen counter was adorned with fresh fruit, healthy breakfast pastries, fresh juice and coffee (for the adults, of course.) And Mom didn’t just plop the food out on whatever was convenient. It was all beautifully displayed on holiday plates.
We’d open some presents, grab a little food, and munch on it while we opened more presents. And then do it all over again.
Now that I’m a mom and I know how much work goes into the holidays with just one kid. I am in awe of how she pulled it off with three of us. She had to be so tired that her bones hurt.
This healthy holiday breakfast recipe is one of my mom’s recipes made-over to be gluten-free, refined sugar-free, and dairy-free. It was one of my favorite breakfast treats as a kid. I still love it today.
The great thing about this cake is that you can make it the night before and it’s even better in the morning. You can freeze it and thaw it. You can serve it with a breakfast-style frosting or whipped cream or serve it with no topping at all. It doesn’t need one but it sure doesn’t hurt it either.
To keep this breakfast cake dairy-free, try whipped coconut cream on the side. It gives people the option to dress it up or leave it as is. My mom always served it with a lightly sweetened whipped cream cheese frosting. (http://simplysugarandglutenfree.com/whipped-cream-cheese-frosting/)
What do you do to make the holiday special and still keep things healthy?
Apple-Flax Breakfast Cake
3/4 cup organic, unsweetened applesauce
3/4 cup unsweetened hemp milk
1/4 cup flaxseed meal
2 cups Erewhon Crispy Brown Rice Cereal
1 cup Amy’s Basic Flour Blend (http://simplysugarandglutenfree.com/my-basic-flour-blend/)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup coconut oil
3/4 cup coconut palm sugar
2 large organic eggs at room temperature
3 cups organic, peeled and chopped apples
Preheat the oven to 350 degrees F. Lightly oil a 9×13-inch baking dish. Set aside.
Combine the applesauce, hemp milk, and flaxseed meal in a small bowl. Set aside.
In the bowl of a food processor fitted with a steel blade, process the Crispy Brown Rice Cereal until finely ground. Add Amy’s Basic Flour Blend, the baking powder, baking soda, cinnamon, xanthan gum, nutmeg, and salt. Pulse until combined.
In a large bowl, beat together the coconut oil and coconut palm sugar until light and airy. Beat in one egg at a time, letting the first fully incorporate before you add the second. Mix in the applesauce mixture. Stir in the flour mixture until almost combined and then stir in the chopped apples. The batter will be thick.
Spread the batter evenly into the prepared pan. Bake for 25 – 30 minutes until a toothpick tests clean and the top of the cake is a light golden brown. Let cake cool completely before serving.
AmyCheck out my latest posts here