I’m throwing this recipe out there now so y’all can try it before the holidays – and then add it to your holiday breakfast menu! I’ve made this recipe too many times to count and served it to people who need no special diet modifications at all. The response is always the same – an overwhelming adoration for this cake. It’s healthier than most too!
When you love someone you do things for them. It’s that simple. Creating food that nourishes and brings joy is an expression of love. When I think back over all of our holidays, I remember the joy that was shared around the table.
On Christmas morning, my mom always puts out an amazing holiday spread. She’s got coffee, fresh fruit, pastries, and juices. It’s always something you can easily take back to the room where everyone’s opening gifts. This year I’m adding this gluten-free, grain-free coffee cake to her Christmas morning spread. I’ve got a two-pronged motive – I want to have something healthy and simple to put together for everyone to enjoy. And, I want to be able to eat with everyone. It’s a win-win.
I wish I could say that this recipe was mine. It’s not. It’s a creation of Kelly Brozyna’s from The Spunky Coconut. If you don’t have her cookbooks, I’d put them at the top of your Christmas wish list!
The addition of oil is mine – not necessary but if you’ve got Young Living’s Cinnamon Bark Essential Oil on hand it takes the topping flavor up a notch. It adds an intensity you can’t get from the cinnamon alone.
What’s on your Christmas morning menu this year?
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