I’ve always felt like brunch is an inconvenient creation. I always want breakfast. And I always want lunch. So brunch becomes an awkward middle meal where I never know whether to try to hold out and be starving or eat before and be full….
I’m lucky to have such problems. Alas, this weekend I had a brunch scheduled. It was a fairly late brunch – 11:30 – so I tried to solve the above dilemma by eating a smaller sized breakfast as soon as I woke up:
In the mix: yogurt, fiber one, strawberries, banana, and coconut whip (the cream from a can of coconut milk with just a tad of vanilla. See here for a tutorial).
I then hit the gym for some NROLFW and a quick burst on the stairmaster before coming home to make my brunch contribution: applesauce oatmeal bread! The recipe I used was from Jane Brody’s Good Food Book, and I made a few minor adjustments. full recipe below
In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, and 1 cup oats:
Add 4 teaspoons baking powder, 1/2 teaspoon each of cinnamon, cloves, and nutmeg, and 1/4 teaspoon of baking soda:
In a separate bowl, mix together 1 egg, 1/2 cup brown sugar, 3/4 cup unsweetened applesauce, 2 tablespoons oil, and 1/2 cup water:
Add the wet ingredients to the dry and mix it all up:
Bake for 55 minutes at 350°.
Allow to cool before slicing:
This definitely had the taste of a healthy bread – a little dry and oaty. But I enjoyed and will particularly be looking forward to for breakfast later in the week! Maybe with peanut butter…or hummus…or as french toast. Only time will tell. 🙂
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 egg
- 3/4 cup applesauce
- 1/2 brown sugar
- 1/2 water
- 2 tablespoons oil
In a large mixing bowl, combine flours, oats, baking powder, baking soda, and spices.
In a separate bowl, mix the egg, applesauce, brown sugar, water, and oil.
Add the wet ingredients to the dry and stir to combine.
Pour into a greased bread pan at bake at 350° for 55 minutes.
Allow to cool before slicing.
The rest of brunch was yum-azing. There were homemade caramel pecan rolls:
French toast casserole:
Plus fruit and juice boxes:
This is my plate with a sampling of everything:
A chocolate cinnamon roll came out of the oven a little later which I also sampled.
I hold by my original statement that the timing of brunch is monstrously inconvenient, but this meal was so delicious I wasn’t too bothered. 🙂