Apple Fennel Upside Down Breakfast Bake
Apple Fennel Upside Down Breakfast Bake
This is such a yummy and easy fancy spin on breakfast (or any time of day)! We love using pears or asian pears for this recipe as well and truth be told, I usually use more fennel seeds than this recipe calls for because they are just so delicious and supportive to the digestive system! I am teaching Holistic Mama Society members about the benefits of fennel alongside some other delicious recipes this month. You should join us!
Apple Fennel Upside Down Breakfast Bake
Ingredients
- 1 cup deglet dates
- 1 cup hot water
- 1 heaping cup sliced apples (about 225 grams)
- 3 cups organic rolled oats
- 2 tsp ginger powder
- 2 tsp fennel seed
- 2 cups water
Instructions
- Preheat oven to 300-350F (I love using low temperature to preserve nutrients when I can)
- Line a brownie pan (8x8 or 9X9) or a loaf pan with parchment paper. (You can make this breakfast bake thick or thin, depending on your pan of choice).
- Blend dates and 1 cup hot water together to form a date paste. Empty the date paste into a bowl then set aside.
- Blend oats and 2 cups water in a blender on lowest speed just until chunky, not smooth. Place the blender contents into a clean bowl and stir in the ginger powder and fennel seeds.
- Place the sliced apples along the bottom of the lined baking pan until the whole thing is covered. (feel free to use more apple if you want!)
- Spread the date paste over the apples.
- Pour the oats over the date paste until it is evenly dispersed across the pan.
- If using a loaf pan, you will bake this for about an hour or until the oats are set. If you chose the lower temp, it may be longer.
- If using a brownie pan, you will bake about 45 minutes or until oats are set and apples are cooked.
- Once cooled, flip the contents onto a flat tray or plate to get the upside down effect! OR just eat it straight from the pan if you don't care about presentation.
- Enjoy!
