Month: October 2018

There are some breakfast moments that are saved in our memory growing up. French toast is definitely on that list! This yummy moist bread concoction can be a year round breakfast, but a fall french toast with cinnamon, vanilla, and nutmeg brings a sense of comfort and warmth. I have tried a few recipes, but this by far is the closest I have found in bringing back that loving feeling on SCD. I tried this recipe on a whim as I haven’t ever opened the cookbook sitting on my shelf, Paleo Kids Cookbook.  A cute grain and gluten-free book, giving tips of how to include your kiddos with healthy cooking. Paleo allows for maple syrup and things like tapioca starch (suggested as a sprinkled topping), but you can easily sub honey and not use the starch.

I stock up on the cinnamon swirl loaf from Squirrel and Bee bakery shop and I used this in the recipe. It was a perfect pair to the cinnamon, nutmeg flavor..not to mention so easy to cut into strips and begin cooking (and finishing!) right away.

 

Credit: Paleo Kids Cookbook

Ingredients:

• 1 loaf of your favorite bread – I used Squirrel and Bee Cinnamon Swirl Loaf
• 4 eggs
• 1/2 cup of full fat coconut milk -You can find coconut milk without gums at Trader Joe’s
• 1 teaspoon of ground cinnamon
• 3 tablespoons of raw honey, I like this one
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon vanilla
• 2 tablespoons of ghee, avocado, or coconut oil, I used coconut oil

Directions:

1. Slice your preferred bread into  slices and then into sticks about 2 inches in width
2. Add all ingredients, but the honey into a medium-sized mixing bowl and whisk well. Add the honey. Using a wooden spoon stir honey in thoroughly, whisk once more to incorporate well
3. Place 4 or 5 sticks, or as many that can fit comfortably in your bowl and skillet in the mixture and coat completely
4. While bread is soaking, use your coconut oil, ghee, or avocado oil to coat the skillet over medium heat
5. Cook for around 2 or 3 minutes on each side and transfer to a plate while remaining french toast sticks are made

 

 

 

 

I used a simple mixture in a small glass bowl of around 4 tablespoons of honey and a couple shakes of cinnamon, heated these two ingredients in the microwave for around 30 seconds and whisked (I use a fork;)). You will get a perfect syrup to pair with cinnamon/nutmeg french toast. We had honey drizzled bacon and fruit to make for a breakfast treat all the way around.

Happy Fall Breakfast!

 

 

 

So many recipes, so little time! But, I will try my best to pick the ones we love the most, especially as they are used most presently. That brings me to this particular recipe… Lots of eggs, thus the title! I have made other wraps and “tortillas”, but this one with just a couple tweaks is brilliant!

Find the recipe here.

Most important step to success is using coconut oil in between each pour and to really only use about 1/4 cup of batter. Get that lid on as soon as your pour happens and again right after your flip.

 

From here it is really what floats your boat! I stuck a good amount of fruit and drizzled about 1/3 cup of honey on top, rolled it up and wow that was pretty great! Brought me back to growing up in NM with the honey… bit reminiscent of a sopaipilla! You could do this with honey only and include cinnamon and it would be wonderful heated for just a few seconds this way. A coconut whip cream (mentioned in previous post) would be an amazing touch and would showcase really well as a delicate and pretty breakfast for an event or birthday.

We have most recently used these for a lunch option as a twist on the classic PB and banana. I took around 1/2 cup of almond butter, I like Justin’s original almond butter, and about 2 to 4 tablespoons of raw honey depending on how sweet you like things and mixed the two together to make a yummy base. Cut your bananas and add just to the middle leaving the edges free of almond butter and banana so it doesn’t ooze out or not close. Wrap it up carefully and cut down the middle with a sharp knife. This makes an awesome lunch and/or snack, very filling. 🙂

Gotta add a quick desert that is becoming one my son’s very favorites. This is SUPER simple and can be done with cacao/cocoa if you can tolerate it, but it is wonderful with or without. My son calls this cookie “Donut Goodness”, but the recipe caught my eye because it’s taste mirrors MY FAVORITE ~~”Samoas” Girl Scout cookie!! I was recently asked why the mixture didn’t turn into a ball type of dough, that it was crumbly after pulsing in the food processor..this is normal and after mixing continually until ground together well, just reach in and form into balls and then press into cookie form. You will have to play with it a bit. Continue from there. It really does taste very close and to be honest, I ate the whole tray the first time I made them. I don’t feel bad about it… 😉

Find the recipe here.

Hope you all enjoy! Let me know if you try it out and what you and your kiddos think!