As you may very well know I LOVE making breakfast bakes, I mean LOVE! Since I use what I have left in my house to make these I looked at my two beautiful peaches and decided to go for it. There are so many good things about fall, including pumpkin everything, but I also happen to love peaches. I saw them at the farmers market and it reminded me of when I was a kid. My parents own a fruit orchard and one of the fruits on the orchard included peaches, including white ones which were delicious and you don’t see them anymore!
Anyway, trying to make anything these days is very difficult with a 7 week old baby and even more so when she will only sleep on me! I carry her around in a wrap all day to help me get things done. I mean don’t get me wrong, I love the cuddles and could seriously nap and cuddle with her all day but I’m starting to feel anxious and my life is slipping though my hands! The days seem so long by the weeks just fly and it makes me a bit anxious to get back to being productive!
I always try to do various versions which include vegan, paleo and just a good ole’ healthy version (or Angie’s blended variation). This one was a combo but I also added in some ingredients to keep the breast milk flowing for this growing baby girl! My secret additions; Brewer’s yeast and fenugreek. Oats are also a huge part of my diet, like I put them in everything these days, to keep my iron intake up and milk production on point. You can take it or leave it with these variations but I always like to have options. I’m a girl who likes options!
- 2 tbsp Brewer’s Yeast *for lactation
- 1 tsp fenugreek *for lactation
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup whole grain oats (for Paleo do one cup of coconut flour and almond flour)
- 2 scoops Orgain Vanilla Plant Protein
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tbsp chia seeds
- 1/4 cup melted coconut oil
- 2 eggs
- 1/4 cup honey
- Juice from 1 whole lemon
- 2 tbsp maple syrup
- 1 cup almond milk (or you can do 1/2 cup water & 1/2 cup almond milk)
- 2 large peaches
- 1 cup blueberries
*optional: add the lactation ingredients
*optional: top with greek yogurt for a parfait and added protein
First step is to marinate your fruit. In this case, because I only have 2 large peaches, I opted to add blueberries which I had frozen. Cut up your peaches into small cubes and put into a bowl with lemon and honey and let marinate and set aside. Do the same with the blueberries.
Step two is to mix all of your dry ingredients. In this case, mix the almond flour, coconut flour, oats, cinnamon, nutmeg, vanilla plant protein powder, fenugreek, brewer’s yeast and chia seeds.
After you have mixed your dry ingredients, add in the eggs, almond milk, water & coconut oil. The mixture should be nice a lumpy (not to wet and not too dry) and crumbly.
Grease your baking dish and pour the marinated blueberries to cover the bottom of the baking dish. Next layer add 1/2 of the crumble mixture to cover the blueberries. Following that layer add your marinated peaches. I topped the peaches off with drizzled maple syrup to ensure the sweetness was on point. Finally add your last 1/2 of the crumble mixture to the top.
Now here is the tricky part. Bake for 45 minutes at 350. I forgot about it initially and left the house and ended up over cooking this first round, but it turned out great! I was very surprised! So my message here is that you can’t overdo it!