Are you back to school? Today marks the beginning of our school year. We’ve done the school supply shopping (does anyone else feel like that’s just a scavenger hunt gone wrong?). Each boy is sporting a new pair of shoes. It’s the beginning.
(a little throw back to our early back to school days and today…we’ve come a long way)
I had to laugh when I read the most recent circulating post by Jen Hatmaker. I’ll admit, a few similar thoughts have crossed my mind in the weeks leading up to this first day. We’ve enjoyed our time together, but the closer this date crept on the calendar, the more I could see it was time. A few more scuffles between brothers, less interest in the swimming pool and other activities that had kept us busy the last couple months. It’s time for catching up with friends, getting to bed a little earlier and finding our routine again. After all, there’s plenty of things to look forward to as fall creeps ever closer. Football season, apple picking, jeans, sweaters….*sigh*…..Yes, I do believe I am ready.
Among the many things back to school means for us, high up on the list is packing lunches. Last summer, I had the opportunity to work with Laura Fuentes and photograph her first cookbook, ‘The Best Homemade Lunches on the Planet.’ (Fairwinds Press July 2014) If you struggle with falling into the sandwich rut for lunches, or even just want to mix it up a bit, this book is your answer. It’s real food, easy food. Food that kids will want to eat (no kidding, adults too). My boys devoured many of the recipes I tested and photographed as part of the process in making this book.
One of our favorite recipes from the book (honestly, there are many) was this Blueberry Bread. Not only did I end up packing it in lunches last year, but we had it for breakfasts and after school snacks too.
- 1 1/2 cups blueberries, fresh or frozen
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, in liquid form
- Preheat oven to 350 degrees.
- Grease 9x5 in loaf pan, dust with flour, and tap out excess. Alternatively, you can line loaf pan with parchment paper.
- In a small bowl, mix the blueberries with 1 tablespoon of flour. Using hands, toss them around until they are evenly coated with flour. This prevents them from sinking to the bottom while baking.
- In a medium bowl, whisk together remaining flour, baking powder and salt.
- Ina large bowl, or bowl of your stand mixer, mix the yogurt, eggs, sugar, lemon zest, vanilla and coconut oil on low speed until all items are throughly combined.
- Slowly add flour mix to the wet ingredients, making sure there are no lumps, but being careful no to over mix.
- Gently fold the blueberries into the batter.
- Pour batter into the prepared loaf pan.
- Bake 50-55 minutes, or until a toothpick comes out clean.
- Allow bread to cool in pan for 10 minutes, then transfer to wire rack to cool.