BACK-TO-SCHOOL BREAKFAST BREAD. Because back to school is stressful enough without having to worry about what to make for breakfast.
Are you the kind of mom or dad who starts wishing for school to start the minute the final bell rings in the spring? OR do you get a pit of dread in your stomach on August 1, knowing that, in just a few short weeks, school will start and you’ll have to kiss your little kids goodbye every morning as they trudge off to school? I was definitely the latter.
I LOVE summer and loved having my kids home all day. We planned all sorts of “family field trips” when my kids were little. Some of our favorites were the zoo, aquarium, hiking, picnics, the state capitol building, parks, swimming, arts festivals. I loved having the freedom to do what we wanted or to do absolutely nothing at all. I definitely did not look forward to the structure and stress of school.
Well, whichever type of parent you are, school is inevitable. You know, sooner or later, you will have to send your kids out the door with sustenance that will last them until lunchtime. We’re all for a good omelette, bowl of oatmeal, egg-in-a-basket. But sometimes you just need something already prepared that you can shove in their cute little hands as they walk out the door.
Enter BACK-TO-SCHOOL BREAKFAST BREAD! So easy to make and loaded with fruit, nuts, oats, eggs and all the good stuff. Added bonus… no refined sugar or wheat to weigh them down as they head to math class. One batch makes a whopping three loaves and will get you all the way through September!
Just in time to start work on those halloween costumes. Ahhhhhhh to have that blissful month of June back!
- 4 cups almond flour
- 3 cups oats
- 4 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 4 cups shredded zucchini, apple and/or carrots (use any combo of one, two or all three)
- 6 eggs
- 1 stick unsalted butter
- 1/4 cup applesauce
- 1 cup honey
- 2 Tbsp. vanilla
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup chocolate chips or raisins
- Heat oven to 350 degrees.
- In a stand mixer, stir together dry ingredients.
- Add grated zucchini, apples and carrots, as well as eggs. Blend until combined.
- Melt butter, cool and add to mixture, along with applesauce, honey and vanilla. Mix just until combined.
- Fold in nuts and chocolate chips.
- Grease and flour (use almond flour) 3 large loaf pans. Distribute batter evenly in pans and smooth tops.
- Bake at 350 degrees for 35-45 minutes, until a toothpick comes out fairly clean, with a few moist crumbs attached.
- Cool 10-15 minutes before taking out of pans. Cool completely on cooling rack.
*Loaves freeze well for up to three months.