I miss breakfast.
Eggs are a big no for me right now.
Actually, eggs are a big no for David and therefore, for me.
I won't let him forget all the yummy breakfasts I've had to give up for him.
Because really, what's breakfast without eggs?
Soft boiled eggs on toast for breakfast are practically religion around here.
(except for poor William for whom the sight or smell of eggs brings about gagging. he suffers greatly in this family of egg eaters.)
Pancakes taste best with a fried egg on top.
Scrambled eggs, wrapped in a tortilla with fresh avocado slices and some salsa? Divine.
And then there are all the breakfast baked goods that have eggs in them: muffins, cinnamon rolls, french toast, waffles, quick breads, danishes and the list goes on.
Add no dairy to the list and breakfast has pretty much turned into a piece of toast with olive oil on top and a package of instant oatmeal.
I miss breakfast.
That is why I was thrilled to find this recipe.
Raspberry breakfast bars.
Egg free, dairy free, and still so YUMMY!
I found the recipe on Smitten Kitchen.
The original recipe calls for butter, but I substituted.
The bottom and top of these bars are essentially a crumble.
You start with flour, oats, brown sugar and cinnamon in the food processor.
Then you add your fat.
Butter in the original recipe, coconut oil in mine.
A reader suggested I try it.
I listen to you guys.
It looks kind of gross--like Crisco only wetter and lumpier.
But once mixed with the other ingredients, it turned into a perfect crumble.
After you've mixed up your crumble, pressed it into your baking dish and put it into the oven to bake a bit, you prepare your raspberries.
I used frozen.
Add a little sugar and flour and some lemon zest.
I really liked the addition of the lemon zest with the raspberries.
Next you pull your crust out of the oven, all golden and slightly set, and pour our raspberry mixture on top.
Then you sprinkle the remaining crumble mixture over the top of the raspberries.
A note on that: I felt like I did not have enough crumb mixture to cover the bottom of the pan. I thought the crust needed to be thicker.
Don't make it too thick.
I would have liked my crust to be a touch thinner and had more crumble left over to sprinkle over the top of the raspberries.
I also had to bake my bars a bit longer than the recipe calls for.
Maybe because I used frozen berries?
When they came out of the oven, I could not resist taking a bite.
It was still so crumbly that I had to eat it with a spoon, in a typical crisp way.
But by the next morning, I could easily cut them into bars.
And even without eggs or butter, they were just right for breakfast.
Perfect with coffee.
I made these Sunday afternoon and knowing they were waiting for me on Monday morning made Monday morning so much better.
It's been a no sleep zone around here lately, so something to look forward to in the morning helps.
These raspberry breakfast bars are much, much moister than the granola bars I made last time I was hankering for some baked goods.
They still aren't bready, or cakey, they're too oaty for that, but they are really quite tasty.
Equally good for breakfast or an afternoon snack.
Get the recipe here. (because I am too tired to type it out myself. no sleep and all that.)
Now, I'm sure you couldn't help but notice that fabulous fabric my breakfast is resting on.
What is it, you ask?
Just a cute little vintage sheet.
Thrifted. For $2.
I have a few vintage sheets that I love, but haven' really looked for more.
No longer. They are now on The List.
There are just so many possibilities for a great vintage sheet.
This one is currently residing on my dining room table as a table cloth.
I love new lives for old things.
Hope your weekend finds you enjoying a delicious breakfast or 2.
And maybe some good thrifting? Estate saling?
Whatever you find yourself doing, make the best of it!