a simple {real food} recipe :: quick breakfast bread {dairy, gluten, and nut free}

I’m hoping to give you a new idea for those fast paced mornings 🙂 Did you know that kids need a pretty large supply of friendly fats and protein fuel their day? Especially as you think about getting the kids ready for school this fall, I’m hoping to give you some nourishing ideas to keep your little scholars’ brains functioning all day.

Most mornings, we enjoy pastured eggs either fried in butter or coconut oil, or hard boiled. On particularly busy weeks, I hard boil a dozen eggs and keep them in the fridge for quick breakfasts, snacks, or lunches for the week. They keep for 5 days in their shell! I serve them with sauteed veggies or a small muffin, and whole milk, . Other mornings I will bake up a bread like this and serve it topped with coconut butter, peanut or sunbutter, or cream cheese.  It is very filling and full of incredibly nourishing ingredients!

I made up this recipe after trying many different all coconut flour or all almond flour breads – they taste great, but can get expensive. Combining coconut flour with brown rice flour was just the ticket for me 😉

Here’s what you’ll need:

½ cup coconut flour

¾ cup sprouted brown rice flour

¼ cup flax seed meal

1 tsp baking soda

½ tsp sea salt

1 tsp vanilla extract

2 TB pure maple syrup (local if possible!)

½ cup coconut oil (or butter, or combo of both)

6 eggs (if you are egg free you *could* try an egg replacer or a combo of “flax eggs” and applesauce or banana mash – however I have found when there are more than 3 eggs in a recipe, it doesn’t turn out the same…worth a try though!)

Butter or coconut oil to grease the loaf pan

1. Preheat oven to 350 degrees.
2. Grease a small loaf pan with butter or coconut oil – cooking sprays are full of toxins – skip it!
3. Blend all ingredients with hand mixer, and spread into your greased loaf pan.
4. Bake at 350 degrees for 45 minutes.

Kitchen Tips:

1. Make up a couple loaves and freeze it up in slices! Talk about breakfast on the go!
2. You can make up the batter the night before, put it in the loaf pan, and keep it in the fridge so you just have to stick it in the oven when you wake up! Or bake it the night before so it’s ready the next day.
3. Add a cup of blueberries or raspberries – it’s delicious!
4. Add a TB of cinnamon and ½ cup raisins – you will love it!
5. I find Amazon.com to be the cheapest I can find for the flours. You get them in bulk, and per bag it is a big difference compared to our local stores. I’m all about supporting local where I can – but this is one where I draw the line for our affordability. The majority of the flours/grains have free shipping and discounted price for subscribe and save.
6. Read this to inform yourself on the dangers of processed, boxed breakfast cereals – even organic ones. I will be posting a cold granola cereal this fall 🙂 Other quick breakfasts could be eggs and sourdough toast, smoothies (2 of my recipes coming in the next few weeks!), or soaked oatmeal (recipe coming this fall!)

YOUR TURN!

What does school day breakfasts look like in your house? Let me know how the babes like the bread if you try the recipe!

Grab a quart of plain whole milk organic yogurt for my post on Monday – you are gonna love how quick and easy it is to make your own nourishing cream cheese and whey for dozens of recipes!

 

This was shared at Real Food Freaks Freaky Friday, Homestead Revival’s Barn Hop, and The Monday Market at Cheeky Bums Blog!

 

http://realfoodfreaks.com/2012/08/09/freaky-friday-8102012/