Monday Morning Cinnamon Honey Breakfast Bread

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I recently purchased this cookbook and  became inspired by one of the recipes. After a bit of altering, I came up with a similar recipe to Danielle Walker’s Against All Grain version of Cinnamon-Raisin Coffee Cake. I’m not a big fan of raisins so I omitted those and added butter instead of coconut oil and changed the measurements. Kudos to Danielle for opening up a world of culinary options I never thought was possible. Here is my recipe version.

Monday Morning Breakfast Bread

4 tablespoons butter softened

4 eggs 1/2 cup honey

1/2 cup coconut flour

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

Cinnamon Honey Swirl

2 tablespoons butter

2 tablespoons honey

1 teaspoon cinnamon

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Preheat oven to 350˚. Grease an 8″x8″ baking sheet. Muffin tins also work, but baking time will be shorter. Mix vanilla, butter, eggs, sugar, and cream in a blender or with a hand mixer. Once thoroughly blended, sift almond meal, coconut flour and baking soda together. Combine egg and flour mixture in  a large bowl. Dice apple add into batter. Place in a greased baking pan. In a sauce pan on medium heat, add the cinnamon, honey and butter swirl mixture together. Once melted and mixed let cool for a couple minutes so that it is still warm, but not super hot. After it has cooled, pour the swirl over the batter in a zig zag pattern. Take a butter knife and trace lines in the opposite direction of the zigzag. Bake for about 20-25 minutes or until center is firm. Eat! *Note original recipe uses coconut milk and oil to replace dairy.