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This loaf has a truly unique flavor and texture. The polenta gives it a coarseness and chew that is surprisingly pleasant, while not being gritty thanks to the whole wheat pastry flour. The fragrant and sweet maple syrup is cut by chunks of salty, smokey bacon. With 7g of protein, breakfast is served!
So, Monday…we meet again.
Weekday mornings are tough. Well, to be honest every morning is tough when you have Fibromyalgia. But, I still want to be able to provide my husband with a hearty breakfast to get him through his often long days savin’ lives and takin’ names! (Traditional gender roles, I know. But part of feminism and being a modern woman includes being able to choose the role I want in my marriage. I’m just sayin’.) Over the years I have found ways to work around the impossible grogginess and pain that greet me each morning. Basically, I’ve learned to “make ahead.”
When I’m feeling well on an afternoon, I take advantage and throw this loaf together. Once its baked & cooled I slice it for my hubby to enjoy when he is up before the sun (& me). Given he has to be at the hospital waaaaayyy before his patients get to him, breakfast needs to be quick, hearty, and edible while walking to the subway/el train/ or shuttle. With this loaf, his belly and brain are well fueled and I get to sleep soundly knowing that I have contributed to making his day a little easier.
♦Scroll down to see my tip for making this loaf last all week!♦
Need more Make Ahead Breakfast ideas? Try Whole Wheat Blueberry Scones (162 cal each) or Banana-Apple Bran Muffins, 200cal & the size of your fist!
*Make ahead note #1
I like to make this for my husband’s weekdays breakfasts. So I make this, cut it into slices, individually wrap, then freeze in a freezer bag. Then I pull out a piece the night before, let it defrost in the refrigerator, and its ready to go for him in the morning. It’s a great grab & go breakfast that he likes to eat on the train into work.
*Make ahead note #2
If you are making this for company or for a weekend breakfast, you can prep the bacon and hard boiled eggs (unpeeled) ahead of time and just leave in the fridge. You can even measure out the pastry flour, polenta, and salt, then cover with plastic wrap and pop in the fridge as well. (The whole wheat flour and polenta can turn rancid if its warm out, so just to be safe keep them cold.) Do not add the leavening agents (baking soda/baking powder) ahead of time. When mixed together with salt, they can weaken and not allow your loaf to rise.
Bacon & Egg Breakfast Bread
Makes 8 Servings
- 3 large eggs
- 1 1/2 cups cashew milk
- 2 tbsp apple cider vinegar
- 1/4 coconut (or vegetable) oil
- 1/2 cup (REAL) maple syrup
- 2 1/4 cups + 2 tbsp Whole Wheat Pastry flour
- 1/3 cup quick cooking polenta (or corn flour), uncooked
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 3 slices bacon, cooked crisp, then diced
- Spray coconut oil
- Preheat oven to 325° and spray the loaf pan with spray coconut oil, set aside.
- In a small pot cover the raw eggs with cold water. Place them over high heat and stay close. As soon as they come to a full boil, start a timer for 6 minutes. When finished, pour out hot water and run cold water over them. Pour out that water, and run more cold water over them. Do this a couple more times in order to stop the cooking process. Peel and set aside.
- In a large cup, combine cashew milk and vinegar. Allow to sit while you get the other ingredients measured and combined. In a measuring cup, measure out the coconut oil, and then measure the maple syrup into it. This will help make sure that all the syrup goes into the batter, rather than getting stuck in the measuring cup. Set aside.
- In a large bowl, whisk together the pastry flour, and next four ingredients (through salt). Make a well in the center of the flour mixture and pour in the coconut oil/maple syrup and cashew milk mixtures. Whisk together, being careful not to over-mix. That will make the loaf dense. Gently fold in the bacon.
- Add 1/3 of the batter to the loaf pan and smooth out with a spoon or spatula. Lay in the eggs. Pour the remaining batter over top of them and smooth top out and into corners.
- Bake for 45-60 minutes, or until a toothpick comes out clean. When you check for doneness, be sure to enter the toothpick into a crevice. You don’t want any raw batter to be scraped off on the way out by the crust that will form. It’ll give you a false read and you’ll end up with raw batter in the middle.
- Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely on a cooling rack. Cut into 8 slices and enjoy!