Doing the Whole 30 is no easy feat and there is a LOT of experimentation that goes on in my kitchen. This was one of those experiments. Disclaimer– there is room for improvement in this recipe. I wouldn’t normally share a recipe that needs improvement, but this is a Whole 30 recipe, so I am putting it out there as inspiration for anyone who may need a make-a-head Whole 30 breakfast and for anyone who may have suggestions to make this better. My problem was the lack of sweetness or any flavor for that matter. It smelled fantastic as it cooked, but some how all the flavors got lost. How does pumpkin and cinnamon get lost?!
I decided to search for some different breakfast recipes to try because I needed to switch up my breakfast from eggs and fruit. It was getting realllly old. I found this recipe on The Naked Avocado. For some reason it came up on a search for Whole 30 breakfasts, but I am not 100% sure it was ACTUALLY Whole 30 compliant. First it called for vanilla which has alcohol in it. Not allowed, although it is in scant amounts, so does it really matter? I made the change for all the hard core 30-er’s out there.
Secondly, it had maple syrup in it, which I am sure isn’t allowed either, but would have made all the difference in this recipe. Third, it had baking soda, which I am just not sure about. Baking soda wasn’t really addressed on the Whole 30 website since there isn’t a ton of baking involved during these 30 days. That being said, I made a few changes to the recipe to make sure it was Whole 30 compliant.
- Switched the vanilla extract to vanilla beans scraped straight from the pod. I just happened to have one on hand.
- I used apple juice instead of maple syrup. I am not sure how much flavor or sweetness this actually added. The apple juice went pretty much unnoticed to me.
- No baking soda. I figured there were enough eggs to make the batter raise, and it worked out just fine.
What I would do differently next time:
- Skip the almond flour all together. It adds a grainy texture that I did not appreciate. Maybe replace the almond flour with coconut flour. Coconut flour is much smoother.
- Peel the apples. I like the plump juicy apples in there, I just don’t biting into the skin. It takes away from just enjoying a warm burst of apple.
- Add raisins. This is totally optional. I know there are some raisin haters out there, but I am a raisin lover and I think they’d be great in this dish. Just throw them in there with the apples chunks.
Anybody have suggestions? Comment below and I’ll make this again.
- 1 1/2 Apples, peeled, chopped into bite size pieces
- 1 1/2 Bananas
- 4 eggs
- 1/2 cup almond flour
- 3/4 cup canned pumpkin puree
- 3/4 cup can coconut milk
- 1/4 tsp vanilla seeds, scraped out of a vanilla bean. (Cut the vanilla bean in half length wise and open the bean to scrape the seeds)
- 1/4 apple juice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup slivered almonds
- 1/4 cup unsweetened coconut flakes.
- Preheat oven to 425 degrees.
- Grease a 9x9 pan with coconut oil.
- Spread chopped apples in the pan.
- Combine the rest of the ingredients except for the slivered almonds and coconut flakes in a blender. Blend until smooth.
- Pour mixture over apples.
- Sprinkle almonds and coconut flakes over the top of the egg mixture.
- Bake for 35 minutes or until the egg mixture is set.