This morning my husband made my son one of our tried and true breakfast recipes for him: banana blueberry fritters. Baby Guy loves these things, and lately he’s been rebelling against his daily oatmeal regimen, so we’re shaking things up a little. Unfortunately, in the month or two that we have exclusively breakfasting our little man on oats, he has apparently lost his taste for banana fritters, so the giant bowl of batter we thought would take us through a few breakfasts looked like it would be going to waste.
Until, that is, I thought of the brilliant idea of turning it into banana blueberry bread. I mean, Baby Guy will eat anything bready. He loves muffins, biscuits, naan, pizza dough, pancakes, and (obviously) bread. So I whipped up a loaf of quick bread this afternoon and it was all ready when suppertime came and my husband walked through the door.
He asked me what the bread was, and I told him. I did make a disclaimer about it not tasting like my usual banana bread because I’d decreased the amount of sugar in the recipe (yeah, I’m that kind of mom). Then, after he tasted it, I remembered that I’d also replaced half of the all purpose flour in the recipe with white whole wheat (not because I’m that kind of mom–I am–but because I was too lazy to open the brand new bag of all purpose flour that I’d gone out to buy this morning). I confessed my whole wheat flourings to my long-suffering husband, who assured me that the bread was good, though more “healthy granola” than my typical banana bread. He was eating a second piece at the time, so I believe that he enjoyed it even if you don’t.Upon further reflection, I have realized that I neglected to mention a number of other modifications I made to the recipe, which include using ground flaxseed and water instead of egg (Baby Guy can’t eat eggs, if you’ll recall), and subbing coconut oil in for vegetable oil (soybeans are in everything). Plus, this batch has blueberries in it (but I’m thinking he realized that without me having to say so).
All in all, the recipe is fairly unrecognizable, and I guess it’s just a hazard of being a healthy granola FPIES mom.
Now it’s confession time: My son ate the bread during supper with great gusto. The only thing that made me feel a little sorry for him was the fact that, although I kept correcting him, he insisted on referring to his bread as a ‘cookie.’ This sent me on a little bit of a guilt trip because on this very morning I received a package from my own mother with a real life chocolate chip cookie perfectly unsullied by flax, whole wheat, or any coconut products at all whatsoever, which I ate while the little man was napping. It was awesome, and what he doesn’t know won’t hurt him, right?
And tomorrow I’ll be happy to feed him another ‘cookie’ for breakfast.