GRAPEFRUIT BREAKFAST BREAD
This recipe is one of my pride and joys. Made with cassava flour, the texture of this cake-like bread is so perfectly moist and fluffy, you would never guess it was grain-free.
While it is much more common to see breads and cakes made with lemon, flavoring with grapefruit and a bit of cinnamon makes a delicious, grab and go breakfast option that doubles as dessert. Douse the whole thing in Maple Grapefruit Glaze. If you want to take it to the next level, toast a slice and serve with a bit of Honeyed Grapefruit Kefir drizzled over the top.
Serves 8-10.
YOU WILL NEED
3/4 cup ghee, butter or coconut oil, melted and slightly cooled, plus more for greasing
2 cups cassava flour
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon, plus more for serving
1 ruby red grapefruit, zested and juiced
1 cup maple syrup
1 cup unsweetened non-dairy milk of your choice
2 large eggs, beaten
1 teaspoon vanilla extract
Maple Grapefruit Glaze, optional
Honeyed Grapefruit Kefir, optional
TO MAKE
Preheat the oven to 350º F.
Line a 9 x 5 inch loaf pan with parchment paper or grease with ghee.
In a medium bowl, whisk together the cassava flour, baking soda, salt, and cinnamon.
In a separate bowl, whisk together ½ cup grapefruit juice, grapefruit zest, maple syrup, butter, non-dairy milk, eggs and vanilla. Stir into the flour mixture until combined. Reserve any remaining grapefruit juice for the Maple Grapefruit Glaze or Honeyed Grapefruit Kefir.
Pour the batter into the prepared loaf pan and bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the loaf. Remove the bread from the oven and let cool before removing from the loaf pan.
While the cake cools, prepare the Maple Grapefruit Glaze and/or Honeyed Grapefruit Kefir.
for the MAPLE GRAPEFRUIT GLAZE
½ cup maple syrup
½ cup unsweetened non-dairy kefir, goat milk kefir or yogurt
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
2 tablespoons grapefruit juice (remaining from above recipe), optional
In a small saucepan, bring the maple syrup and kefir to a simmer over medium-high heat, stirring occasionally to keep from burning. Stir in the vanilla, salt and grapefruit juice and bring to a foamy simmer until the syrup coats the back of a metal spoon in a thin layer, about 5 minutes. Lower the temperature slightly if it begins to boil over. Pour over the Grapefruit Breakfast Bread and serve.
for the HONEYED GRAPEFRUIT KEFIR
½ cup unsweetened goat milk kefir, non-dairy kefir or yogurt
4 tablespoons honey
½ teaspoon vanilla extract
2 tablespoons grapefruit juice (remaining from above recipe), optional
In a small bowl, whisk together the kefir, honey, vanilla, grapefruit juice.
Serve over the Grapefruit Breakfast Bread or a halved fresh grapefruit.