COCONUT LEMON BLUEBERRY BREAKFAST BAKE

Coconut Lemon Blueberry Breakfast Bake

Coconut Lemon Blueberry Breakfast Bake

Oliver and I were enjoying breakfast a couple of weeks ago, when it suddenly dawned on me that since Oliver had started solids, I could count on two hands the number of times that I hadn’t served him scrambled eggs for breakfast. The poor kid had eaten scrambled eggs nearly every single morning — for more than a year!

The next morning I went way out on the ragged edge and cooked us some fried eggs, sunny side up. Wouldn’t you know it, Oliver devoured his standard issue two eggs — and then asked for more. While he always happily eats the eggs I serve him, he never asks for more.

The following day, I served fried eggs topped with a little bit of tomato basil sauce and parmesan. Oliver begged for seconds. Clearly, it was time to start diversifying our breakfast options.

In general, I don’t like to cook a lot of “Paleoified” non-Paleo foods, such as Paleo pancakes and muffins, because while the ingredients may be clean, the habit these foods reinforce is not. That said, even I can admit that I am finally starting to tire of scrambled eggs.

Over the past week or so, I have been experimenting with some different ways to enjoy our breakfast eggs. I’ve mixed them with various combinations of coconut milk, pumpkin purée, sweet potato purée, berries, apples, and spices. Here is one of my favourite flavour combinations so far:

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Coconut Lemon Blueberry Breakfast Bake

1. Using a hand mixer, blend the following items in a large mixing bowl:

18 large eggs
1/2 can (7.5 oz) full-fat coconut milk
3 ripe bananas, mashed
1/4 cup fresh squeezed lemon juice
2 tbsp lemon zest
2 tsp vanilla extract

2. Gradually add:

1 cup coconut flour
1 tsp baking soda
1 pinch sea salt

3. Fold in:

4 cups blueberries (fresh or frozen)

4. Grease a 9 x 13″ baking dish with coconut oil, pour batter into dish, and top with:

1 cup dried unsweetened ribbon cut coconut

5. Bake for 40 minutes at 400˚. Cut into squares and serve, warm or chilled.

9 responses to “COCONUT LEMON BLUEBERRY BREAKFAST BAKE

  1. Sounds delicious… One question, as i’m new to your blog. What do you mean by habits that aren’t clean?

    • Hi Maria,

      I personally feel like eating large amounts of Paleo-compliant “junk food” (e.g. Paleo cookies, cakes, muffins, pizza) still perpetuates the same underlying eating habits and emotional attachments as eating regular junk food. It’s hard to learn to love real food if all we do with it is try to replicate the very foods we are trying to avoid. I have a similar point of view on practices like hiding puréed vegetables in baked goods to try to get kids to eat veggies. If you make “healthy” brownies that have zucchini purée in them and feed them to a kid, the kid is learning to like brownies, not zucchini, so it does nothing to change his eating habits in the long term. Does that make any sense? 🙂

  2. I just wanted to let you know that I’ve made this several times since you posted the recipe & it is a HUGE hit with my almost 2 year old! Before, I had a hard time getting her to eat eggs (hard to believe since she will literally eat anything else I ever put in front of her… uh, her favorite veggie is brussel sprouts… not even joking). Now she not only eats eggs this way (her favorite fruit happens to be blueberries so it was easy to get her to eat this yummy concoction), but will eat them in many other ways, too! Thank you for sharing this & I’m looking forward to more recipes that you have to share in the future. Oh, and did I mention that I especially love not having to cook something for breakfast EVERY morning when these are in the fridge?! That fact makes this pregnant mommy extremely happy… can you see the happy dance I’m doing about it right now???? 😉

    • Awesome! 🙂 I can’t believe H. eats brussels sprouts but not eggs…

      The recipe is pretty forgiving (or rather, eggs are pretty forgiving to cook with). I’ve made all sorts of variations, depending on what I’ve had on hand in the house, and it mostly comes out great. Lately I’ve been using almond flour instead of coconut flour, though, because I was finding that the coconut flour absorbed too much liquid and made the texture a little funny sometimes.

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