Tag Archives: breakfast

Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

On Instagram, I recently shared that I LO V E to bake on Saturday mornings, especially on holiday weekends. This past Easter weekend was no exception. I woke up on Saturday and before my first cup of coffee was empty, I was back in the kitchen whipping up some Cinnamon Roll Protein Bites for me and the man to snack on – which were delicious and a whole heck of a lot easier than regular cinnamon rolls!

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With the buns out of the oven, I went onto prepping some side items that I was enlisted for taking to Easter dinner along with (what I hoped) a homemade carrot cake to win everybody over. Well, time ended up slipping away and before I knew it, I had to get ready to take on the day and leave the house. No time for carrot cake. Now usually I’m a chocolate-chocolate dessert kinda girl. If there’s not chocolate on it, in it or all over it than I’m probably not up for it. But, carrot cake is different. Especially at Easter. So needless to say, once I set my mind to making this dish and I didn’t have time, I was a little bummed. But I quickly let it go, and on Sunday we headed off to family’s house for Easter dinner.

To my delight, upon entering the house I set my carrots and baby potatoes onto the table and not a second later my eyes shortly landed on the carrot cake placed on the kitchen table. My heart sang. Rich, dense carrot cake filled with raisins and nuts, topped with a thick and creamy, sugary-sweet icing. And I mean the real icing, with the pure, hard-hitting sugar that shoots through your bloodstream and makes you want to bounce up and down without skipping a beat. This is what I was craving and I could taste it before I even took the first bite. So eat it, I did. It thought it would be worth it. I thought it would quench my yearning for Easter’s carrot cake. I even had a second slice after sharing the first with Jared hoping it would be better. But it wasn’t and it didn’t. Store-bought cakes are just not the same. So, Easter passed and my quest for a flavor-packed, cream cheese-slathered carrot cake lived on.

CreamCheeseIcing
A week or so later I was searching for a bread recipe to make for the week’s meal prep. I wanted to bake something that was tasty but could easily be a slice-and-go style breakfast. Then I remembered the carrot cake I had been longing for and it was settled. A gluten free, carrot cake-inspired bread with a homemade cream cheese icing. BAM! The rest is history, so they say. Except, being a breakfast food means I had to up the nutritional offerings a little bit, right? Since the bread is already gluten free and packed with real food ingredients that give it a ton of flavor, I decided to enhance the topping.

The cream cheese icing is a perfect base for a couple scoops of collagen peptides. Unflavored, grass-fed collagen peptide powder does not change the taste and adds 14 grams of protein* to your batch of icing. I have made the recipe using 2 servings of collagen peptides as listed below, but I suppose you could add more if you desired and taste as you go.

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Please leave me some love below! I want to know what you think, xo – Delana

Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

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Bread Ingredients

Bread Directions

Preheat oven to 350 degrees and line your bread pan with parchment paper, spraying the sides with nonstick spray. Mix all dry ingredients in a large bowl, keeping carrots, nuts and raisins off to the side. Carefully mix the liquid ingredients in a separate bowl and then slowly add wet mixture to the dry ingredients bowl, stirring as you go. Fold in carrots, walnuts, and raisins until well disperse and batter is well-blended. Transfer into bread pan and bake for 35-40 minutes. Once done, let cool in bread pan for 1-2 hours before removing.

Icing Ingredients

Icing Directions

Mix all in a bowl, starting with 1/4 cup of powdered sugar. If you prefer sweeter icing then I suggest adding an additional 1/4 cup after tasting. Consistency will depend on the brand and style of cream cheese. In testing this recipe, I also tried making the icing Greek-style cream cheese and found the consistency to be much thicker and more on the creamy rather than sweet side (even with a 1/2 cup sugar). Spread icing on the bread once cooled, or store icing in an air-tight container in fridge for up to 10 days.

Recipe Notes

Everything about this recipe is paleo-friendly except for the icing.
If you icing the bread upon serving, then you must store leftovers in the fridge to keep it fresh.
If not, I still recommend storing bread in the fridge for the best taste but it is not required.

I have provided links to ingredients to make it easy for you to stock up your pantry! I may receive a small incentive if you purchase any items from the links provided, but all thoughts and recommendations are of my own opinion.
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Squash & Greens Egg Breakfast Muffins

Today I’m sharing with you an easy, travel-friendly breakfast muffin recipe that I created for the #TIUcookoff. This is a spin on the traditional egg muffins that have become my go-to workday morning breakfast. Make a batch of these on Sunday and save time during the week taking these guys to-go! Spaghetti squash + avocado make these muffins moist but also up the amount of fiber, vitamin C and B6. You could easily adapt this to make a casserole and slice up your individual servings for each day.

Squash + Greens Egg Muffins

Makes 8-10 regular size muffins, depending on how full you like to fill the cups.

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Ingredients

  • 6 eggs
  • 1/2 cup egg whites 1 cup finely chopped kale (or ½ cup frozen kale)
  • 1/2 cubed avocado
  • 1/2 roasted spaghetti squash (about -/+ 2 cups)
  • Seasonings:
    • 1/2 teaspoon each: garlic powder, onion powder, chili powder
    • 1 tablespoon dried basil
    • a pinch of S&P
  • Optional toppings: nutritional yeast and paprika

Directions

Preheat oven to 350 degrees and prep your casserole dish with non-stick spray or muffin liners for the muffin tins.

In a large bowl, mix eggs, kale and all the spices. Set aside.

Place a heaping tablespoon of shredded spaghetti squash in each muffin tin and divide up your cubes avocado to place on top of the squash (about 1-2 tsp per muffin).

Pour your egg and kale mixture evenly among muffin cups – I used a 1/4 cup measuring cup.

Before baking, I like to sprinkle with a little nutritional yeast and paprika. If you need to submerge the kale a little more, don’t be afraid to take a fork and press lightly so that the egg mixer covers your greens.

Bake for about 20-25 muffins until eggs have setup.

* Roast at 350 degrees until you can shred squash meat with a fork.