Spotted Dog: The Gluten-Free Breakfast Sensation

When I stumbled upon Karina Alrich's Spotted Dog recipe, with a nod to my spotted dog companion, I was immediately drawn in. This light and luscious treat serves as the perfect on-the-go breakfast or midday tea delight. Here's our take on Karina's recipe:

Ingredients:

• 2 cups Almond Flour
• 1/2 cup Arrowroot
• 1/2 cup Brown Rice Flour
• 1 tbsp Russian Mulling Spice
• ¼ teaspoon sea salt
• 1 ½ teaspoons baking soda
• ½ cup raisins
• 1/2 apple, peeled and sliced
• 2 eggs
• 1 tablespoon agave nectar
• 3/4 cup of whey or buttermilk
• a pinch of caraway seeds

Instructions:

1. Preheat the oven to 375 degrees F and line a small pie plate with parchment paper.
2. In a large mixing bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients, except for the apple slices. Slowly pour the wet mixture into the dry ingredients.
3. Shape the dough into a ball on a baking stone or parchment-lined pie plate.
4. Bake for about 45 to 50 minutes, until the loaf is golden and firm. A clean knife or cake tester indicates the Spotted Dog is ready.

Inspired by Karina's recipe, this gluten-free Spotted Dog is a delightful breakfast or teatime indulgence, perfect for those seeking a lighter yet flavorful treat. Pair it with a cup of tea or coffee for a delightful morning or afternoon reprieve.

More breakfast recipes

Easy Mini Quiche

Lemon Anise Biscotti

Savory Breakfast Cupcakes

This recipe was originally published on recipes.terra-americana.com.