It’s the friend and enemy of the same story.
I don’t know who wouldn’t love a few extra hours in every day. Time to actually sit and sip a hot drink before the sun comes up in peace and quite while reading a book in front of the fire.
But reality hits and just as I pour my cup of tea I hear the creek of the door.
One child is up before the crack of dawn, when all of the world is sleeping (okay maybe exaggerating a bit) and right as I am about to begin the most beautiful moments of the day. The peace before the chaos awakes.
Don’t get me wrong, I love a good morning snuggle with their warm bodies in cute pajamas, with bed head and sleepy eyes just soaking in the warmth of a mothers arms. But the ten minutes it lasts (if I’m lucky) is gone far too quickly for it to count as mom sanity-building time.
Soon enough that warm little body is up and demanding breakfast, and bottles, and cartoons before another one emerges from their comfortable bed and finally another. This is when all chaos breaks loose and I realize there are only 30 minutes to get three girls dressed (and we’re talking girls, with opinions on clothes, fighting over clothes and messy hair to perfect), breakfast eaten, lunch packed, shoes on and in the car.
Generally it’s not a pretty picture. More often than not I roll up to the school, pajamas on, hair in a messy bun, make-up free for kid drop off.
Ahh breakfast. What once was my favorite time of the day has turned into mad dash to make it to school on time.
That’s where these perfectly beautiful (and frosted at request of my kids) cinnamon apple scones come in. Isn’t it a refreshing site?
I’m in love with finding realistic, practical and yet delicious recipes that can be made on a budget, with a time crunch and stored so we can enjoy them all week-long. Because when you want to grab that bar or a pack of instant oatmeal but can’t quite stomach the fact that neither will hold them over, you turn to this, super food rich, satisfying and slightly sweet slice of Heaven.
If you’ve been following along for a while, I hope you’ve noticed this switch in recipes from cool and fun to look at to ultra practical. After the third child and an increase in work hours, school events and sporting events, not to mention a husband who works a solid work week outside of the home, practical is the name of the game any more. It may not be super creative, but you can bet it is going to be easy and delicious… oh and family friendly because we can’t forget that.
So my friend, these are made with that in mind. Practicality for the mornings when you’re just struggling to get it all done and be well fed on top of it all. The perfect picture of a hearty, filling and so delicious breakfast. Nourished at its best.
I may not be put together, my hair may be a mess and I may have sunglasses on in the wee morning hours so no one has to see it, but man it feels so good to have something so nurturing in their hands, knowing I’m helping their growing bodies even when they aren’t with me.
Oh and I really love them too. Can we hashtag #momtreat
Cheers to sanity through cinnamon apple scones.
P.S. I generally have all of the ingredients for these on hand so I can whip up a batch anytime of the day. If you need help stocking a pantry so you don’t have to question whether you have everything, check out this post on my must-have 11 pantry staples.
P.P.S. The frosting seals the deal for my kids and it’s actually not frosting at all. It tastes just as delightful but it is really this maple cream. So delicious and spreadable just like frosting. I add a splash of milk to a bit to thin it out making it easy to drizzle on. If you haven’t experienced the power of Roxbury Mountain Maple Cream DO IT NOW! Frosting on everything… and it’s just maple syrup. No joke!
- 1 cup old fashioned oats (Gluten-Free optional)
- 1 cup oat flour (I use my Vitamix to grind oats into flour)
- ¼ cup flax meal
- ½ cup tapioca flour
- 1 Tbsp chia seeds
- ½ tsp salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 3 Tbsp coconut oil (or butter)
- 2 eggs
- ½ cup almond milk (or milk alternative)
- ¼ cup coconut sugar + 1 Tbsp
- 2 tsp vanilla
- 1 apple, cored, peeled and chopped
- ¼ cup slivered almonds
- Maple Cream, for frosting
- Preheat oven to 375 degrees.
- Mix old fashioned oats through nutmeg in a large bowl. Make a well in the center.
- In a separate small bowl, met coconut oil and add eggs (reserving 1 Tbsp egg white for topping), almond milk, ¼ cup coconut sugar, and vanilla in a bowl.
- Pour in well in dry ingredients and mix just until moistened.
- Fold in chopped apples and almonds.
- Cut dough into 10-12 pieces.
- Roll out and flatten into a rectangle about ½ inch -1 inch thick.
- Place on baking sheet and rub with egg wash and sprinkle with additional 1 Tbsp coconut oil and some cinnamon.
- Bake 20 minutes, let cool.
- Drizzle with maple cream.
- **To thin maple cream add 1 Tbsp milk to ¼ cup maple cream. Whisk and drizzle.