Breakfast recipes are a rarity for me because I just don’t have time to be creative when I’m focused on getting the hungry clan fed in time to get out the door. So, we’ve fallen into a bit of a breakfast rut. I could re-use my breakfast menu week after week or give something new a try. We picked ‘something new’.
When I plan breakfast, I try to make it as filling as humanly possible. The kids eat at 7:30 and lunch isn’t until 12…that’s a long time to go without eating when they are such teeny little people. (note: they are allowed to have a snack at first recess but I’m not sure how often my kids take advantage of that)
I figured these big popovers topped with fruit would do the trick and I was right! The kids topped them with sauteed apples and walnuts, a few chocolate chips, and a drizzle of maple syrup. There were even enough left over for them to have as a snack later! Other topping options: berries (fresh or frozen), coconut whipped cream, dark chocolate & pecans. Or, cut them in half and spread some almond butter or apple butter on them!
3 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
1 tablespoon coconut milk
1 teaspoon vanilla extract
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, stir together almond meal, coconut flour, baking soda, cinnamon, and nutmeg.
In a medium bowl, whisk together coconut oil, honey or maple syrup, vanilla, eggs, and coconut milk. Pour the wet ingredients into the dry ingredients and stir until combined.
Scoop a scant 1/4 cup of dough (per popover) into mounds on the prepared baking sheet. Baking for 12-15 minutes, until golden brown. Serve with your choice of topping.