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Gluten-Free Healthy Skillet Cherry Breakfast Bread

Published: July 14, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 8 slices
Gluten-Free Healthy Skillet Cherry Breakfast Bread
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Having a healthy gluten-free skillet cherry breakfast bread is a way to go when we are too busy to prepare breakfast. The country-style skillet bread makes for a delicious snack or with added cream or yogurt serve it for brunch. If I had to describe this bread, I would say, every bite tastes like a lightly spiced muffin with cinnamon, with a slight lemony flavour and every bite, is packed with cherries.

I wanted to keep this recipe healthy-ish, so I used olive oil for fats a little coconut sugar as a sweetener. For the flours, I used a rice, sweet sorghum, arrowroot and fiber packed buckwheat flour. This recipe is also dairy-free for those who are lactose intolerant. The healthy cherry breakfast bread is beyond delicious. A must try recipe. You will find a selection of gluten-free breakfast bread or tasty gluten-free muffin recipes here->

 

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Ingredients

  • 1 cup almond flour
  • 1/2 cup white rice flour
  • 1/4 cup sweet sorghum flour
  • 1/3 cup GF arrowroot flour/starch
  • 1/4 cup GF buckwheat flour
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 1 tsp. GF ground cinnamon, plus 1/4 tsp. for topping
  • 1/4 tsp. GF ground nutmeg
  • 1/2 tsp. Xanthan gum
  • 1/4 tsp. Himalayan fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup coconut sugar plus 2 tsp. for topping
  • 1/3 cup extra virgin olive oil
  • 3/4 cup non-dairy milk (rice, coconut, hemp, almond)
  • 1 Tbsp. Fresh lemon juice + zest of 1 lemon
  • 1 tsp. Pure vanilla extract
  • 1 lb. pitted cherries

    • Instructions

  • Preheat oven to 375 F and spray an 8-inch cast-iron skillet with cooking oil. Lightly dust with gluten-free flour.
  • Whisk together flours, baking powder, cinnamon, nutmeg, xanthan gum and salt
  • In a separate bowl beat eggs, 1/2 cup coconut sugar, and olive oil until creamy. Beat in milk, lemon juice, lemon zest and vanilla. Add to dry ingredients and stir to combine
  • Pour batter into prepared skillet and scatter cherries over the top. Mix 1/4 teaspoon of cinnamon and 2 teaspoons of coconut sugar and sprinkle over the cake
  • Bake for 45 - 50 minutes until a toothpick inserted in the center comes out clean. Cool before slicing


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