A Brunch Fit For A President

Happy President’s Day everyone! What better way to celebrate (besides the complete bummage) than to make a homemade brunch for your family? This morning I naturally woke up before everyone else—unusual, but hey, thanks school—to grab some extra ingredients for the morning’s feast. Mushrooms for the crustless quiche, rosemary for the sweet potato hash, oat flour for the scones, and most importantly, the Simply Orange with Pineapple for the mimosas! My grandpa ran out to get some champagne, since I couldn’t find any at Sprouts, that was absolutely perfect. While everyone was peeling their eyes open, I set the table using my grandma’s special china and some old sky blue, polka dot napkins we still have from my birthday last year. 

I did this all the while my Spinach Mushroom and Swiss Crustless Quiche Squares (<--hover for link) were baking in the oven. I followed the recipe to a T, besides the fact that I couldn’t fight the urge to melt some extra Swiss on top. Meanwhile I made some nommy sweet potato hash that I revised from this (<--hover for link) recipe. Instead of purple potatoes, I used red. And, I nixed the bacon and green onion, and opted for a tablespoon of butter instead of bacon drippings. (Good for all you veggies out there!) Nonetheless, there was some serious tastiness going on! Everything came together very well.
If you know me at all, you know that I wouldn’t dare forget to include something sweet. So, I made Oat Flour Scones from my Bastyr University (the naturopathic school I would like to attend grad school at) cookbook. Here’s the recipe:

Oat Flour Scones 

1 1/2 cups oat flour 

1/4 cup cornmeal

3 tsp baking powder 

1/4 tsp salt 

1 1/2 tsp cinnamon 

3 TBSP butter 

1/4 cup honey 

1/2 cup soy milk (I used almond milk) 

2 eggs 

1tsp vanilla extract 

2 cups fresh or frozen fruit (I used 1/2 cup fresh blueberries, which was perfect) 

Preheat oven to 375. Mix cornmeal, flour, baking powder, salt, and cinnamon. With your fingers, work butter into flour mixture until butter is the size of small peas. In another bowl, whisk together honey, soy milk, eggs, and vanilla. Mix liquid ingredients into dry. Fold in the fruit. Pour the batter into a 9” greased cake pan. Bake 30 minutes to an hour, or until the edges slightly shrink inward and top is browned. Let cool for 5 minutes. Flip onto cooling rack, then reverse onto plate and cut into pieces. Serve warm. 

The scones were yummy, but could use a few more spices, walnuts, or a simple glaze. They seemed to be missing a little somethin’ somethin’. They were delicious eaten with butter and honey drizzled atop. 
I’m very pleased as to how the brunch came together. Even my grandpa liked it, which must mean it was good ;]. Super healthy, and worth every last crusty dish I had to scrape! As for the weekend as a whole, it was a was a success. As is any weekend spent with family, friends, and eating good food! A lovely weekend ended in a lovely way. How was your President’s Day Weekend?


[Did you know...?] Though they seem similar, sweet potatoes are not even in the same family as regular potatoes. They contain more antioxidants, nutrients, and beta-carotene which is fabulous for eye health.