Leftovers and savoury foods make good breakfast/ brunch foods while on the AIP, but what happens when you want to have something more impressive, especially when entertaining for brunch or if you just feel like having something sweet? Pancakes are lovely but then you’ll have to hover near the stove, flipping and cooking pancake after pancake. I find myself ending up staying in the kitchen cooking while my hungry family chows down their pancakes faster than I can make them! So I wanted something breakfast-y and kid-friendly that could free up my time spent in front of the stove and came up with this recipe. This Baked Breakfast Casserole is relatively easy to assemble and can be popped into the oven while you mingle with guests or do other stuff like spending time with your family.
The microwave oven comes in handy for cooking the spaghetti squash quickly – halved, seeds removed and cooked for 20 to 25 minutes. You could bake the halved spaghetti squash cut side down on a baking sheet in the oven at 350ºF/ 177ºC for 45 minutes if you prefer. Then once it’s cooked, it’s just a matter of scraping the cooked flesh out and storing it in a covered container in the refrigerator until it’s ready to be used. The components of the casserole can also be assembled ahead of time, and mixed together just before baking first thing in the morning.
This is a basic recipe for a sweet breakfast casserole without any added sugars and the only sweeteners used are fruits. I’ve got a couple more in the works and will post them once they’re ready. I hope this recipe helps to expand your AIP breakfast repertoire!
- 4 cups cooked spaghetti squash flesh, drained and flaked
- 1 very ripe plantain, mashed (1 cup)
- 1.5 tsp ground cinnamon
- ¼ tsp ground mace
- ½ cup applesauce
- ½ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup avocado oil
- 1 apple, peeled and diced (1 cup)
- ½ cup raisins
- 2 tbsp gelatin powder
- 2 tbsp tapioca starch/ arrowroot starch
- ½ tsp baking soda
- 1 tsp cream of tartar
- The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
- In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
- The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
- Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.