My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Dec222011

cinnamon sugar bread bake

THREE recipes in ONE post.

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.

(1 of 12)

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.

(2 of 12) 

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.

(4 of 12)

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.

(5 of 12)

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.

(6 of 12)

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.

(7 of 12)

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.

(1 of 1)-3

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.

(10 of 12)

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] 9x9 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.

(11 of 12)

The doughy bottom layer was my favorite part.

(12 of 12)

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.

(3 of 12)

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 9x9 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.

(1 of 1)-2

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

Reader Comments (49)

Someone's been working hard! Everything looks delicious. Can I try all of them?

Good. I will. ;)

December 22, 2011 | Unregistered CommenterKelly @ Foodie Fiasco

Wow! I can understand why you might take a much needed break until 2012, haha. These look fabulous! I sadly couldn't resist Pilsbury Cinnamon rolls as a kid either, my best friend's family would have them occasionally and I loved going over to her house especially for that reason.

Enjoy the holidays and thanks for all the recipe inspiration!

December 23, 2011 | Unregistered CommenterLaura (Blogging Over Thyme)

"It’s like a cross between bread pudding and a French toast bake." Oh. My. Goodness. I'm drooling over here, Ashley! Thanks for taking the time to compile all of this...each one looks incredibly delicious. What a treat for a holiday morning...or snack...or meal accompaniment?

December 23, 2011 | Unregistered Commenterlauren@spicedplate

omg... i want that second one for breakfast. and we are totally on the same page today. !!!

December 23, 2011 | Unregistered CommenterJessica @ How Sweet

This looks awesome. Both of them. I am drawn to the first one b/c of that drizzle shot you have and that it looks so dense. And rich. I wouldn't say no to either of them :)

Amazing recipes! Happy Friday indeed! Hahah :D

December 23, 2011 | Unregistered CommenterLauren @ What Lauren Likes

Geez! What did we do to deserve three recipes!?! A Christmas present! ;)

December 23, 2011 | Unregistered CommenterLindsay @ Lindsay's List

Merry Christmas to me...these look incredible!

you guys be careful with all your travels girl...and let's get together sometime soon!

December 23, 2011 | Unregistered CommenterHeather (Heather's Dish)

Omigosh this looks perfect. I think I will be making this for more than just breakfast!

December 23, 2011 | Unregistered CommenterCasey @ Insatiably Healthy

I love that you always represent for the solo chef :) I live for your breakfast bakes!

December 23, 2011 | Unregistered CommenterJenny

You had me at the "cinnamon sugar bread bake" title! This looks absolutely incredible. I feel like I could happily eat this for dessert (with a scoop of ice cream!) as well as breakfast!

December 23, 2011 | Unregistered CommenterCait's Plate

YUM! I love that there is hardly any sugar too! :)

December 23, 2011 | Unregistered CommenterLizAshlee

These look like a perfect Christmas morning breakfast :) My mom and I are going to make a huge breakfast Christmas morning together, but we aren't sure what's exactly on the menu yet. & heck, I can barely resist a Pillsbury cinnamon roll now!

Have a really safe and happy Christmas Ashley!

December 23, 2011 | Unregistered CommenterAndrea

Whew. That is a lot of work. You saved my life though at the end with adding cheesy eggs. Double yum all the way around. Can't wait for Christmas morning!!!!

December 23, 2011 | Unregistered CommenterJeff

Mmmmmmm cinnamon!
These recipes are right up my ally :)

Wow wow wow. Cinnamon is my favorite breakfast spice. Every year, my sisters and I make a special "surprise" Christmas breakfast for out parents. This just became a candidate ;)

December 23, 2011 | Unregistered CommenterRebecca

I'm all over that cinnamon buckwheat bake! Breakfast tomorrow :)

Holy yumm! Do you have any suggestions if you do not have the almond or the coconut flour~ I have the oat and sweet rice already.

Thank you so much and have a great holiday!

December 23, 2011 | Unregistered CommenterHeather

This. looks. INCREDIBLE.

December 23, 2011 | Unregistered CommenterRachel {at} It's a Hero

Mmmmm every bake looks and sounds amazing!! I'm a huge 'crusty part of the bread' fan, so I want to eat the tops of all the bakes on here,haha.

December 23, 2011 | Unregistered CommenterEllie@Fit for the Soul

You are amazing! I decided not to make cinnamon rolls this year, but my little sister was so disappointed that I promised to make her a single-serving cinnamon bake. My plan was to add a lot of cinnamon to one of your buckwheat bakes, throw some icing on top, and hope that by some Christmas magic it tasted like a cinnamon roll....thanks for the Christmas magic! She'll definitely get one of these on Sunday morning!

December 23, 2011 | Unregistered CommenterBliss

Omg this looks delicious. I wonder if anybody has ever called tech support with "drool" cited as cause of computer failure :P

Yum!! I just made the Pioneer Woman's Coffee Cake in a gluten-free version. I have similar stomach issues as you do, and I eat gluten-free, though I'm not a celiac. This looks great...and much more healthy than the thing I just made. Yum, I love love love cinnamon and bread.

December 23, 2011 | Unregistered CommenterSarah

That buckwheat bake looks so good! I wish I had some buckwheat groats!

girl you totally out did yourself!! All 3 of these not only sound perfect but look perfect as well!!!
love that buckwheat :)
Happy Holidays!
HUGS

December 23, 2011 | Unregistered CommenterPure2raw Twins

mmm, you definitely went out of 2011 with a recipe bang!

have safe travels and happy holidays!

December 23, 2011 | Unregistered Commentersarah @ sarah learns

Yum! I was already planning to make "Cinnamon Roll Donuts" on Christmas morning by slightly modifying your cinnamon donut recipe with a cinnamon swirl and some frosting :)

December 24, 2011 | Unregistered CommenterNikita

Yummm, those are my favorite donuts!

December 24, 2011 | Unregistered CommenterAshley

Thanks Sarah :) Happy holidays to you as well!

December 24, 2011 | Unregistered CommenterAshley

Merry Christmas!! xo

December 24, 2011 | Unregistered CommenterAshley

Fun!! I bet it was delicious!

December 24, 2011 | Unregistered CommenterAshley

Hahaha, funny you ask that. When I was younger, my dad would always sit on the floor with his lap top, often times eating something, and our dog would sit by him and drool from wanting the food. One time it shorted out his keyboard!

December 24, 2011 | Unregistered CommenterAshley

I hope your sister enjoys what you make!! That is so sweet of you! Merry Christmas. :)

December 24, 2011 | Unregistered CommenterAshley

Do you have almonds? You can easily grind them into almond meal in your food processor or high speed blender. It should only take about 20-30sec. You just don't want any large pieces. If you don't have almonds to make almond meal, I would suggest using oat flour instead and maybe 1-2T extra oil, to account for the fat + moisture in the almond meal.

December 24, 2011 | Unregistered CommenterAshley

What a fun tradition!

December 24, 2011 | Unregistered CommenterAshley

I can't wait either!

December 24, 2011 | Unregistered CommenterAshley

If I didn't have the gluten issue, I don't think I could resist a Pillsbury roll either!

December 24, 2011 | Unregistered CommenterAshley

Hahaha, I like that term!

December 24, 2011 | Unregistered CommenterAshley

Merry Christmas to you as well, Heather! Yes, let's set a date!

December 24, 2011 | Unregistered CommenterAshley

:) Merry Christmas!

December 24, 2011 | Unregistered CommenterAshley

You're so very welcome!

December 24, 2011 | Unregistered CommenterAshley

You're welcome, Laura! Happy holidays to you!

December 24, 2011 | Unregistered CommenterAshley

[...] though.Here’s a little photo recap!Hanukkah + my grandpa’s birthday on Christmas eve.Christmas breakfast was a major hit!Christmas morning at my parents’ house.Golf, on Christmas??In OHIO??  [...]

December 27, 2011 | Unregistered Commenterfamily photo album « the

You blog is amazing! Love Grown is everywhere!~ soon, I shall take a photo and post it from good 'ole NC.

much love, jasper

December 27, 2011 | Unregistered CommenterJasper Naomi

Ok, with the craziness of Xmas eve day I can't remember whether I wrote my comments on this post so forgive me if I'm repeating myself :0 I saw this recipe and it looked so delicious that I wanted to make it for myself as a breakfast Xmas treat. It DID NOT disappoint!! A delicious treat it was! I made the vegan version that had 1-2 servings and ate one pre run and one post run. I made this Xmas eve morning since I was going to be at my parents Xmas day. I intended to bring the other half to my parents but it just looked too good after my run :) Yummmm, this is a definite make again.

December 27, 2011 | Unregistered CommenterLeslie Paquette

[...] bake together for tomorrow.  I was browsing my reader and found out that Ashley had made ANOTHER buckwheat bake recipe that is chock full of cinnamon and uses almond meal.  [...]

December 30, 2011 | Unregistered CommenterFive Things Friday «

Wow! This looks delicious! If I were home for Christmas, I definitely would have made this. I'll have to try the healthier single serving version for breakfast tomorrow. I've never baked anything with almond meal before. I can't wait to see how it turns out!

January 1, 2012 | Unregistered CommenterKerry

I'm so so glad to hear you loved this breakfast!!! Definitely one of my all time favs!

January 4, 2012 | Unregistered CommenterAshley

I tried this bake for breakfast this morning (non-vegan single serving recipe), and it was wonderful! The texture was a little different from your other bakes - a little more dense. I didn't have any almond meal, so I used coconut flour instead. Because coconut flour absorbs so much liquid, I added another tablespoon of almond milk. I don't know if this was necessary, but it didn't hurt! I'll have to try it with the almond meal next time.

January 7, 2012 | Unregistered CommenterKerry

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