Christmas morning will be here before I am ready.  Already my kids are counting down the days.  I love to have a set breakfast on that special day.  In the past, I made pigs-in-a-blanket and fruit, but with our diet restrictions I have to look for different ideas.  The good news is that I have several options this year.

First, let me tell you my criteria for the perfect Christmas breakfast.  It needs to be warm and delicious.  It needs to be easy to prepare or prepared the day before and warmed.  I don’t know about you, but I don’t fancy standing in the kitchen by myself on Christmas morning.  I have narrowed down the possibilities to the following.

Inspired by Elana Amsterdam’s recipe in Gluten-Free Cupcakes, this recipe uses frozen blueberries and coconut flour.  They rival any blueberry muffin you have ever had.

Blueberry Muffins

1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
4 eggs
1/2 cup butter, melted
1/2 cup honey
1 tbsp lemon juice
1 cup frozen blueberries

Preheat oven to 350 degrees.  Combine everything but the fruit, and then fold the blueberries into the mixture gently.  Put in a muffin pan with paper liners.  It makes 12.   Bake for 22 minutes or until only a few crumbs come out on a toothpick.  Eat warm.

Another contender for our Christmas morning breakfast is Cinnamon Raisin Bread.  I used to eat slices of this toasted bread for breakfast as a kid, but this version is gluten-free and SCD-friendly.

Cinnamon Raisin Bread

2 1/2 cups almond flour
1/4 cup homemade yogurt
1/2 cup honey
1/2 tsp baking soda
4 eggs
1 Tbsp ground cinnamon
1/2-1 cup raisins, as desired

Combine the first five ingredients together.  Slowly swirl in the cinnamon and raisins so there are streaks of the spice and it is not well combined.  Put into a one quart loaf pan that has been buttered or greased with olive oil.  Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.  Let cool for 5 minutes in pan and then remove to cool on a rack until you are ready to serve.  I like mine warm with a pat of butter.

Another option is Cinnamon Coffee Cake in Lucy’s Specific Carbohydrate Diet Cookbook.  It is yummy!  It tastes similar to a cinnamon roll.  It is on page 92 of her must-have cookbook for anyone on SCD.

My final possibility is also inspired by an Elana Amsterdam recipe.  It is like a crumb cake in muffin form.  They are so good that Lane with Jake’s help made these for my birthday breakfast.

Cinnamon Crumb Muffins

1 cup almond flour
2 Tbsp coconut flour
1/4 tsp salt
1 tsp baking soda
2 eggs
1/2 cup honey
1 tsp vanilla

Preheat the oven to 350 degrees.  Combine all the ingredients and fill half of the paper liner in a muffin tin with the batter.  Now make the topping.

3/4 cup almond flour
1/2 cup walnuts, chopped
2 Tbsp ground cinnamon
1/4 cup of honey

Combine these ingredients in a bowl.  Crumble it over each muffin.  Then bake for 18 minutes.  It is ready when just a few crumbs comes off on your toothpick.  Serve these warm, too.

All of these options would be served at my house with fresh fruit, diluted juice, and/or coffee.  Whether you are eating on the SCD protocol or not, these baked goods are absolutely delicious and a great way to start your morning.  These options are gluten-free, also.

I am not sure which ones I will prepare Christmas morning.  I know my husband will ask, “Why choose?  Why not all of them?”  Well, there are several reasons, but I won’t go into all of them.  Believe me, you cannot go wrong with whichever you choose.

Tags: breakfast ideas, Christmas morning, gluten-free recipes, muffins, no sugar recipes, SCD recipes

This entry was posted on Monday, December 12th, 2011 at 6:09 am and is filed under Food Allergies, Homesteading. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.