Tag Archives: gluten free

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.

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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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Simple Crockpot Meatballs

I have to admit that growing up, I was never a big fan of meatballs. A few months ago, I found myself getting bored with my usual ground meat go-to meals. With a freezer full of meat, there was only one thing to do and that was to find more ways to cook great tasting meals with what was on hand. I am not a huge fan of pasta or Italian-inspired dishes, but I LOVE Tomato sauce. So, naturally, I set out for a paleo-friendly, comforting dish that could marry the two, ground meat + tomato sauce = a full heart & a full belly.

This meatball recipe is super simple. You can either cook these up in the oven or in the crockpot for an easy cleanup. I have doubled the batch for meal prep and found that this dish is as good on day five as it is fresh off the heat. I think this recipe pairs best with spaghetti squash or roasted broccoli (or a combination of the two!)

Simple Crockpot Meatballs

Ingredients

  • 1 pound ground elk meat 85%/15% fat, or other red meat of your choosing
  • 1 egg
  • 1 TB ground flaxmeal
  • A pinch of salt and pepper each
  • 1 tsp each – minced onion, oregano, onion powder, garlic powder

Directions

Mix all ingredients in a medium sized bowl. I have found that the 85/15 protein-to-fat ratio works best. However, if you have a leaner meat then you may find it helpful to add another egg and possibly add extra flaxmeal at the end to make sure your meat binds well. Roll into 1-inch size balls. Tip:  I like to use a cookie scooper to achieve consistency. Place the meatballs in a non-stick glass dish spacing them a finger’s width apart, if cooking in the oven. Or, prep the bottom of your crockpot with cooking spray and then place the meatballs directly on the bottom, spaced apart.

Tomato Sauce Ingredients

  • 1 can tomato paste
  • 1 can tomato sauce
  • 1/2 diced onion
  • 2 cups diced mushrooms
  • 5 cloves garlic, diced
  • 2 cups fresh, diced tomato or 1 can diced tomato
  • 1 tsp each – oregano, onion powder, garlic powder
  • 1 sprig fresh rosemary, destemmed
  • 1-2 bay leaves
  • 2 TB diced fresh basil

Directions

Stovetop: Saute garlic and onion with 1 TB olive oil in a saucepan on medium-high heat. Once softened, add remaining ingredients and let raise to a boil. Turn down on low and let simmer for 20 minutes, stirring occasionally.

Crockpot: Place all tomato sauce ingredients in crockpot (overtop meatballs) and stir gently to avoid breaking up the meatballs. Let all cook on low for approximately 4.5 hours.

Serve over roasted broccoli, shredded spaghetti squash or both for an easy, Italian-inspired dinner.