07 March 2018

Blueberry Breakfast Bake | SCD, Gluten-Free

SCD Blueberry Bake
SCD Blueberry Bake
SCD Blueberry Bake
"All happiness depends on a leisurely breakfast."
John Gunther

There is something so special and so significant about gathering as a family to enjoy a casual breakfast together. Our family has created many memories over the years and several of those memories are based around our weekend breakfasts. From prepping the food, to baking together and, of course, sitting as a family to enjoy the feast. If I close my eyes I can almost smell the sweet scent of vanilla and hear the sound of my daughter's subtle giggle as she lifts the wooden spoon from the mixing bowl and spreads a shower of dust over the counter. I don't need photographs to document this memory. I don't need to share it on social media. This memory will always be with me, as will many others, in the back of my mind and in the front of my heart.

We still share these special mornings and we still take time to sit down as a family for a breakfast feast, but the days are not as often as I would like. While our busy schedule doesn't always allow time for these moments, we do the best we can. I have found prepping foods the night before drastically helps. It allows me to focus, one-on-one, with my children in the morning and it alleviates the stress of trying to get out the door on time. Well, mostly alleviates the stress.

Recently, a friend of mine shared a recipe with me, and while it did not meet our dietary needs, I knew I could create something similar that would. I am so excited about this recipe because it is SCD friendly, very easy to make and can be prepped and baked ahead of time.

Blueberry Breakfast Bake
SCD, Gluten-Free, Refined Sugar-Free
yield: serves 6-8

1 small loaf bread, any SCD bread will do but we like to use banana bread, about 2 cups cubed bread
1 dozen eggs
1/2 cup almond milk (I'm sure you can substitute legal coconut milk)
½ cup honey, we actually use less since the banana bread is sweet
1 cup farmers cheese
1 pint blueberries
1 tsp vanilla
pinch of salt

1. Grease a 9x13 inch dish with coconut oil.
2. Preheat oven to 375.
3. Cut the bread into small cubes and place in the bottom of the greased pan.
4. Evenly distribute the farmers cheese over the bread. Don’t spread the cheese, just place the dollops of cheese on top of the bread.
5. Put the blueberries on top of the cheese.
6. Mix together the eggs, milk, vanilla, honey and salt. Pour over the bread mixture.
7. Bake at 375 for about 45 minutes to 1 hour, depending on your oven. Allow to cool for 15 minutes before cutting into squares.

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