Ah, yes the exposure to sweeter things, more grain products and the influence of kids during school lunch has created a morning breakfast battle in my house. My daughter wants waffles, pancakes, and PB & J sandwiches. Oh the horror as a nutrition coach to have your daughter start rejecting her eggs and cravings grain-based foods! AHHH!!! Instead of becoming food Nazi, I decided to get creative with meal time. Introducing the grain-free, gluten-free, lower carb "Egg Cake". Ok, it is a quiche by all other standards, but a 4 year old doesn't know what quiche is so much as the magical word "cake". I am still thinking if we had never given her Birthday cake at ages 1 and 2, we could have been spared a lot of the begging for sweets. Why do we have a tradition of loading up infants with sugary icing and addictive fluffy cake on their Birthdays. I remember watching her unsure of what to do with her smash cake on her first birthday and then once she finally got a taste her eyes light up and I knew with every fiber of my being that sugar in those early years is a Huge mistake...but it is "tradition" right? Ugh! If I had a re-do I am pretty sure my child would have different preferences today. Don't get me wrong, she still eats better than 90% of most American kids these days, but that's because we stay diligent about what we bring in the house, but it still far from what I always imagined my child would eat. But it is never too late to start turning around your childs habits, wants and cravings. Without further delay here is the healthy fat, moderate protein, low carb quiche we pass off as egg cake at our house.
3 cups blanched almond flour (we use Bobs Redmill found on Amazon.com and in grocery stores. For bulk purchases, we use Anthonys)
3 Tbsp grassfed butter (we use Kerry Gold)
14 whole eggs
1/4 tsp sea salt
veggies of choice (ex, broccoli, peppers, tomatoes, onion - we didn't add veggies on the first one but will in the future)
organic cheese of choice (we used shredded organic mozz on this one)
1/4 Tbsp cream of tartar (to fluff up the eggs)
Any seasonings you like; ex black pepper Italian seasoning or keep it simple and mild for picky eaters)
Preheat oven to 325 degrees F.
In a mixer or food processor add in almond flour, butter and 2 eggs, mix or pulse until a dough is formed. Press almond dough into a greased 9" round pie pan.
In a medium bowl mix whip 12 eggs, cream of tartar, seasoning and then gently fold in any cheese and/or veggies. Pour into crust and bake until the center is cooked through. About 25-35 minutes depending. Note: If you want a thinner crust use less flour or a large pan, for thicker eggs topping add about 4 more eggs.
Nutrition based on recipe with 1/2 cup mozzarella cheese, 12 total eggs and no veggies:
Makes 8 servings:
33 g fat
21.25 g protein
9.25 g carbs
4.5 g fiber
4.75 g NET CARBS carbs that impact blood sugar levels)