After the whirlwind, oven-heavy Thanksgiving holiday, I decided to make something that would free up some oven space this Christmas. I wanted a dish that was quick and simple while still tasting like I slaved over it. Is that too much to ask? Nope, I don’t think so.
It’s Week 5 of A Gluten-Free Holiday and we’re sharing Christmas Breakfast & Brunch recipes. Ricki from Diet, Dessert, & Dogs is hosting this week and she’s got two fabulous cookbook give-aways for you. More on that at the end of the post.
This is one of my favorite weeks of the event because my mom always put out the most delicious spread of breakfast foods for us to eat while we opened presents Christmas morning. She put out things like cinnamon rolls, donuts, coffee cake, and fresh fruit. It was the only day of the year I got to eat ‘junk’ for breakfast. I loved it!
One would think that any cake cooked for nearly two hours would be dry and, well, darn right nasty. Oh no. Not this cake. It’s moist and tender. The cranberries add just the right amount of tartness. You can bake this the day before. Or, mix up the dry ingredients and the crumble topping the night before and get up early Christmas morning, mix in the wet ingredients and bake a CrockPot coffee cake.
Do you have any Christmas traditions from your childhood that you still carry out today? What about new traditions that you’ve started?
A moist, gluten-free coffee cake baked in the CrockPot.
- 1 cup walnuts
- 1 tablespoon coconut oil
- 2 tablespoons coconut palm sugar
- 1 teaspoon cinnamon
- pinch of kosher salt
- 2 cups Pamela's Baking & Pancake Mix
- 3/4 cup coconut palm sugar
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- 2/3 cup coconut oil, liquified
- 2 large eggs, at room temperature
- 1/2 cup light sour cream
- 1/2 cup plain, low-fat yogurt
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen cranberries
- Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.
- Whisk together the flour, coconut palm sugar, cinnamon, and orange zest.
- In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.
- Mix the wet ingredients into the dry ingredients.
- Fold in the cranberries.
- Turn the batter into a greased, 4-quart CrockPot. Smooth the top.
- Sprinkle the crumble topping across the top of the cake and press into the batter.
- Put the lid on the CrockPot, venting it with a wooden skewer.
- Bake on low for 2 - 3 hours, until a knife inserted in the center comes out with just a few moist crumbs.
- Serve warm or at room temperature.
A Gluten-Free Holiday!
Stop by Diet, Dessert, & Dogs for more Christmas Breakfast & Brunch recipes and while you’re there share your own and enter to win one of these incredible cookbooks. I have them both and love them!