With Valentine’s Day around the corner I thought it was time to serve up something sweet on Yummy Mummy Monday. Since I wanted a fresh idea, something a little different, I asked my girlfriend Bronwyn from Momma B’s Treats if she had any ideas (check out her recipe for gluten free brownies 3 ways here). She gracefully shared this delicious take on a classic brekkie with me. If a date night isn’t an option this year, how about making breakfast into your Vday date? A date that includes pjs and breakfast? I’m in.
Yummy Mummy Recipe: Baked French Toast
My favourite part is that I can make this the night before and a delicious breakfast is ready in the morning!
1 cup brown sugar 1/2 cup butter 2 tbsp. corn syrup 3 apples or 2-3 bananas, peeled and sliced 2 tsp. cinnamon 3 eggs 1 cup milk (coconut or almond milk also work great) 1 tsp. vanilla 6 slices Texas Toast or 12 slices of your favourite bread
Directions: 1. In a microwave safe bowl melt butter. 2. Add brown sugar and corn syrup to butter and mix until smooth. 3. Pour into 9×13 baking pan. 4. Arrange sliced fruit on top & sprinkle with cinnamon. 5. In bowl beat eggs, milk, & vanilla together. 6. Dip bread into egg mixture, then place over fruit (set up 2 deep in dish). 7. Cover and refrigerate at least 1 hour or overnight. 8. Bake uncovered at 350 degrees for 30-40 minutes (or until corners and top are golden brown).
Since there’s already sugar, you don’t even need to add syrup when you serve, it’s all ready to go!
Tip: Cut it all in the pan along the bread lines, then flip the pieces upside- down onto a plate to serve.
<3 Momma B
A big hug to my friend Bronwyn from Momma B’s Treats for sharing this sweet brekkie with us! Click here to check out her website & find her on Facebook!
On a recent trip to Megabulk Foods to celebrate their 1 year anniversary, I stumbled upon these amazing- AMAZING!- cookies. There is no way to describe how refreshing and delicious these gluten free gems were. I asked the manager if I could have the recipe, and he kindly sent it to me to share with TPB readers.
A big thank you to Jamal at Megabulk Foods for sharing this beautiful recipe!
Yummy Mummy Recipe: Lavender Shortbread Courtesy of Megabulk Foods
Items in bold represent products available from Megabulk Foods
1 cup or 60 g. butter (room temperature)
1 cup (125 g) icing sugar
1 ½ cups (270 g) gluten free all-purpose flour
¼ cup (30 g) arrowroot powder
1. Preheat oven to 375 degrees.
2. Beat butter and icing sugar until light and fluffy.
3. In separate bowl, mix flour and arrowroot powder together. Add gradually to the butter mixture.
4. Continue to beat until it forms into a cookie dough texture (mixture will be crumbly at first).
5. Form dough into round balls and place on cookie sheet covered in parchment paper. Using a spatula, lightly flatten the top.
6. Bake 12-14 minutes or until golden brown on bottom and top is firm.
If you are looking for a store that carries natural options, with products catering to gluten- free and other dietary needs, I recommend visiting Megabulk Foods. The staff were friendly and knowledgable, and the prices were some of the best I’ve seen north of the border. 🙂
June & July have become two months for celebrations in our house. With June being Ari’s birthday month and July being TPB’s birthday month, I couldn’t resist throwing in a cake recipe!
This is a classic, simple cake, adapted from my Mum’s Be- Ro cookbook (a much loved go- to for our baking growing up). While it isn’t the healthiest recipe I’ve ever featured, I think you need to be a little naughty sometimes!
I don’t think cake needs much of an introduction, so here goes…
1. Preheat oven to 325 degrees
2. Line two 7″ round baking pans with parchment paper (or grease with butter & dust with flour!)
3. In a bowl, combine dry ingredients, followed by eggs
4. Pour equal amounts into the two tins and bake for 25- 30 minutes (until top is golden brown and you can insert and remove a skewer cleanly)
5. Allow to cool & frost with your favourite icing!
Let them eat cake!
A bit heartfelt thank you to my mother in law for making Ari’s first birthday cakes!
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