In that past I have made Monkey Bread which has been a big hit. This year I adapted a recipe I had for cinnamon bread to make it safe for my kiddos with food allergies.
1 1/2 c gluten free flour
1/4 c sugar
1/4 tsp salt
2 envelopes of Rapid Rise yeast
2/3 c warm rice milk (I microwave it for 1 min)
2 Tbsp milk-free butter, melted (I used Earth Balance Soy Free)
2 Tbsp oil
1 egg replacer (I used Ener-G)
3/4 c light brown sugar
1 1/2 tsp cinnamon
3 Tbsp milk-free butter, softened
1 c powdered sugar
1-2 Tbsp rice milk
1 Tbsp milk-free butter, melted
1/2 tsp vanilla
Spray an 8x8 baking dish with oil. Mix batter ingredients together and pour into baking dish. Let sit for 10 minutes while you make the cinnamon mixture. Combine cinnamon mixture ingredients using a fork. Top batter evenly with cinnamon mixture. Using your finger or a utensil, poke the topping into the batter. Place the dish into a COLD oven. Set oven for 350º and bake 25-30 minutes. Cool for 10 minutes. Combine icing ingredients and drizzle over warm bread.
I made the bread the night before and just warmed it up on Christmas morning. I made the icing fresh in the morning to drizzle over the warm bread. It was ah-maz-ing! And so simple!
|Christmas morning breakfast includes OJ as a treat!|