A couple weeks ago while at the Mill City Farmer’s Market, I picked up a half-gallon of freshly pressed, unpasturized apple cider from Sweetland Orchard. I knew right away that I wanted to use it in my baking. The next day I made a pot of crock pot steel cut oats and subbed in 1 cup of apple cider for 1 cup of water. What a treat!
I have also been working on perfecting recipes for unsweetened apple cider donuts (recipe coming VERY soon) and unsweetened, gluten-free apple cider breakfast bakes. Today, I am going to share the apple cider breakfast bake recipe.
This is quickly becoming one of our favorite go-to breakfasts. Matthew gets so excited when he smells the apple cider aroma and spots the perfectly filled ramekins cooling on the stovetop.
He can hardly contain himself when it’s time to dig in!
I know that this may seem like a lot of work for a weekday breakfast; but I assure you, with a little evening prep work, this recipe comes together in little to no time once the morning arrives.
In the evening I mix together the dry ingredients and leave them on the countertop. I then combine the wet ingredients (minus the eggs) and place them in the fridge. In addition, I set out the ramekins on a baking sheet. Everything is then ready for the morning.
In the morning I preheat the oven, add the eggs to the wet ingredients, pour the wet ingredients into the dry and give it a gentle stir. I then pour the batter into coconut oil greased ramekins and bake for 30-40 minutes. In the meantime I get ready for the day. When the bakes are done, I let them cool on the counter for 5-10 minutes while I prepare the rest of breakfast (lemon water, water for the family, breakfast toppings/accompaniments, etc.).
These breakfast bakes reheat well, so I like to make 6 at a time. That way I have little to no prep work on another morning. To reheat simply place breakfast bakes on a baking sheet lined with parchment paper and bake at 350º for 20 minutes until warmed through.
Apple Cider Breakfast Bake
A hearty fall inspired breakfast that will keep you satisfied all morning. Unsweetened, gluten-free, dairy-free and oil-free.
Makes 6 breakfast bakes
3/4 cup buckwheat flour (ground from raw buckwheat groats)
3/4 cup oat flour (ground from oat groats or steel cut oats)
3/4 cup raw buckwheat groats
1 1/2 tsp baking powder
3 tsp cinnamon
pinch allspice
pinch nutmeg
pinch cloves
pinch sea salt
6 tbsp chia seeds
3 tbsp ground flaxseed
3 eggs
1 2/3 cup apple cider or apple juice
3/4 cup applesauce
1 1/2 cup grated apple (about 2 small apples)
1/8 tsp maple or vanilla extract
1/2 tsp lemon juice
Preheat oven to 375º. Grease 6 5-6″ wide ramekins or line with parchment paper. Alternatively, you can use muffin tins.
In a large bowl, combine dry ingredients.
In a glass measuring cup, combine wet ingredients.
Make a well in center of dry ingredients and add wet ingredients. Stir until just combined. Do not over stir.
Pour batter into prepared ramekins. Bake for 30-40 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
To remove from ramekin, gently use a knife to cut around the edge of the breakfast bake.
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This post is part of the Family Favorites series that focuses on our most adored meals that are both kid- and adult-friendly, have minimal weekday prep time and are flavorful and sustaining.
Previous Family Favorites Posts:
yum! sounds so gooooood! totally is a perfect breakfast for fall 🙂
Thanks for sharing this recipe! It’s something new I would like to bake. I love that you mentioned they reheat well.
You can use Baking Soda, if you are washing it in a sink. But if you want to run it thguorh, your apple cider vinegar will work fine . I have a stove top, and sometimes I use,” Fume Free Easy Off Oven Cleaner” in the blue can. That really cleans it. My Mom used to get a product called, “Dip- It” and ran that thguorh hers. Byee, I’m going to have my coffee now!