Hot Peach Cereal

Ingredients

6 peaches (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup craisins, plus more for serving, optional

Directions

1. Slice and reserve 1 peach. Set aside 1/4 cup of the coconut milk.
2. Peel and remove pit from remaining 5 peaches and cut into 1-inch chunks. Add the peach chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the peaches are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the peaches, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and craisins into the mashed peach mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with peach slices, crushed cashews if using, craisins if using, and a sprinkle of cinnamon.

Notes: This went over really well with about half my family. The other half ate it without complaining but also without enthusiasm. I ran out of cashews so used sliced almonds to make up the difference and as the topping. The peaches I used were still crispy and refusing to ripen so it took at least twice the amount of time to cook them. 

Source: Modified from a recipe for Hot Apple Cereal found here. I had no idea what Whole30 was when I found the recipe - just thought hot apple cereal sounded interesting.

Pancake Bread

Ingredients

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Directions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
2. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
3. Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
4. Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Notes: The kids really enjoyed this sweetbread. I considered reducing the sugar but ended up making it as is. Maybe next time.

Source: Food Network