The kids are back in school. This summer was a blink. I had planned a lazy summer with lots of "kid time" but it didn't really go as outlined. My sweet grandmother broke her hip and I was blessed to be able to spend the days with her. I felt bad that the kids were minus a mom for most the summer days but thanks to good friends and fun vacations, they had a good summer. I am also thankful that they were able to learn the importance of service and that we take care of our family. Life isn't all about playtime and life certainly doesn't always go as planned. In the end, the summer was still a good one and today it all ended. Happy school days ahead!
We celebrated the end of the summer with a little back to school Peach Breakfast Cake. In my effort to create new breakfast recipes, I put this little summer fresh piece of yum together with some heavenly peaches sitting on my counter. We are dairy free around here so cooking is a little more challenging. You don't realize how much you use dairy until you stop. It just takes a little variation now and then but the end product is still great. The cheese part is the hard thing but so far, so good.
The peaches were so sweet that this tasted like dessert. Normally I would have had a little dollop of whipping cream on the side but honestly, I never missed it. It was perfect as it was.
Breakfast is the most important meal of the day. If you aren't on the bandwagon yet, please oh please make that your goal for the year. Keep it wholesome, hearty and homemade. Send them out the door with a full belly and a head start. Get the cold cereal out of the house and banish the pop tarts.
Try this out on the little ones:
Peach Breakfast Cake
1/2 cup coconut sugar + 1/3 cup for topping
1 tsp. baking powder
1/4 cup milk or milk substitution (I used almond milk)
5 drops of lemon oil (you can also use zest or omit)
2 cups fresh peeled and sliced peaches
1/2 tsp cinnamon
1/4 tsp vanilla
1 C. whole grain flour ( I used sprouted kamut/barley)
1/2 tsp. salt
3 T. coconut oil
Preheat oven to 375.
Beat the egg and add 1/2 cup of coconut sugar. Stir in the flour, baking powder and salt. Gently fold in oil, lemon oil, milk and vanilla. Spread mixture on the batter on the bottom of a greased 9 X13 pan and top with fresh, sliced peaches. They should cover the batter. Sprinkle
mixture of 1/3 cup coconut sugar and 1/2 tsp cinnamon over top of peaches. Bake for about 30 minutes or until done.
P.S. I have a third group wanting coconut oil. If you are interested, email me asap. Thanks!