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10 This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

Peaches and Cream Bread

This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

When time allows, I love to make some homemade snacks at the beginning of the week for my kids to munch on. That way, instead of reaching for the chips in the pantry (which are an occasional treat), I can tell them to grab the snacks that I’ve made – which are always healthier than anything you can get at the store!

It can be as simple is prepping some veggies with ranch or making no-bake bites, but I like to go above and beyond when I can. Enter this bread – the perfect treat for after school! My kids love this Peaches and Cream Bread almost as much as my famous blueberry bread from The Best Homemade Kids’ Lunches on the Planet. Like I said, it’s hard to keep a loaf around for more than a day or two.

I love when my kids help me bake this bread; the moments we spend in the kitchen together are some of my favorite. I hope you get to make this Peaches and Cream Bread with your kids and make them very happy when snack time comes around!

Need more easy and healthy snack ideas? Check out my cookbook The Best Homemade Kids’ Snacks on the Planet!

Peaches and Cream Bread

This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

This recipe is from Laura’s cookbook, The Best Homemade Kids’ Snacks on the Planet.

  • Author: MOMables.com
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 loaf
  • Category: Snack


  • 1 1/2 cups (218 g) peaches, diced fresh or frozen
  • 1 1/2 cups + 1 tablespoon (196 g) all purpose flour, divided
  • 2 teaspoons (9 g) baking powder
1/2 teaspoon (3 g) salt
  • 1 cup (230 g) plain yogurt
  • 1 cup (200 g) sugar
  • 3 large eggs
2 teaspoons orange zest (from 1 large orange)
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup coconut oil
 (120 ml), in liquid form


  1. Preheat the oven to 350°F (180°C). Grease a 9×5″ loaf pan, dust with flour, and tap out excess. Alternatively, you can line loaf pan with parchment paper.
  2. In a small bowl, mix diced peaches with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, or the bowl of your stand mixer, mix yogurt, sugar, eggs, orange zest, vanilla, and coconut oil on low speed until all items are thoroughly combined.
  5. Slowly add the flour mix to the wet, making sure there are no clumps but careful that you don’t over mix. Gently fold flour-coated peaches into the batter.
  6. Pour the batter into the pan and bake 50-55 minutes, or until a toothpick comes out clean.
  7. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from pan.


Greek Chicken Flatbreads

Roasted Chicken Flatbread Bar from MOMables.com Get yourself out of the lunch box rut! Sandwiches don't have to be boring; our Greek Chicken Flatbreads will show you just how delicious lunch time can be.

Tired of making the same sandwiches for lunch?  Mix things up by adding Greek Chicken Flatbreads to your rotation!

Easy School Lunch or Office Lunch Idea: Greek Chicken Flatbreads

Falling into the sandwich rut of lunch packing is an easy thing to do.  We’ve all been there.  After so many days of making lunches, sometimes we just need quick and easy.  Sometimes, quick and easy can be even better than a sandwich, AND come from dinner time leftovers!

Related: Top 5 Lunchboxes We’ve Tested

That’s exactly what these Greek Chicken Flatbreads can be for you.  Simple, familiar ingredients make this a great dinner; roasted chicken, romaine, cucumber and tomato with a creamy hummus dressing, all wrapped together in a soft flatbread or grain-free pita.  Left overs make a delicious lunch that’s sure to get you out of that sandwich rut!

Looking for more ideas like this, to add variety and fun to your family meals?  Join us over on MOMables to sign up for our menus!

Greek Chicken Flatbreads

  • Author: MOMables.com


  • 1 whole smoked, barbecued, or roasted chicken, shredded
  • 6 whole grain flat breads
  • 10-12 whole romaine heart leaves, washed
  • 6-8 ounces kalamata olives
  • 8 ounces crumbled feta cheese
  • 1 batch creamy hummus dressing

Tomato-Cucumber Salsa:

  • 1 pint cherry tomatoes, quartered
  • ½ small red onion, finely chopped
  • 1 medium cucumber, ends cut and diced small
  • 1 tablespoon lime juice
  • ¼ teaspoon dill (or Italian seasoning)
  • Olive oil, drizzle
  • salt, to taste


  1. On a flat surface, shred chicken meat using two forks. Discard bones.
  2. Place remaining ingredients in their own dishes in an assembly line on the table.
  3. To assemble: hold your flatbread on your hands or on a plate. Place romaine leaves as the base to hold your chicken. Top with olives and feta cheese, drizzle with about a tablespoon of hummus dressing.

For Salsa:

  1. In a medium bowl, combine all ingredients. Drizzle with a little olive oil and add a little salt to taste.


100 Easy Grain free sandwich bread so easy to make it's done in your blender! It's the perfect bread for school lunches!

Easy Grain-Free Sandwich Bread—Blender Bread

Have you ever wanted to make your own grain-free sandwich bread?
This recipe is so easy to make, you can whip it up right in your blender.

Easy Grain free sandwich bread so easy to make it's done in your blender! It's the perfect bread for school lunches!

I know how hard it is to come up with lunch ideas your kids will love. As a mom of three kids myself, it seem that someone is always complaining about something. In addition, I have a partial grain-free/Paleo household, a gluten-free son, and a dairy-free son. Coming up with a single recipe that we can all enjoy is always a challenge.

Of course, this is a challenge I am willing to take on. The Grain-Free Meal Plan is filled with the recipes my family loves and with tips on how to make real food happen in a busy household. 

You won't believe how easy this grain free blender bread is to make!

If you are following a grain-free lifestyle, giving up the familiar sandwich can be tough, especially when it comes to packing school lunches—and the morning toast, and the bread and butter with dinner—okay, okay. You know what I mean, clearly.

One of the things I LOVE about this recipe is that the batter comes together inside your blender! If you don’t have a high-powered blender (such as a Vitamix or Blendtec), you might want to try your food processor. A regular blender is not going to get through it easily.

almond butter or peanut butter and jelly sandwiches are now a possibility with this easy to make grain free sandwich bread!

Do you miss grilled sandwiches? No more! This grain-free bread will grill!! This.is.huge. It grills in the morning and stays crispy until lunch. I know, because I’ve tested it for weeks!

That morning butter and jelly toast we love so much? You can toast this bread with no problem! See? Crispy and delicious.

Bring back your butter and jelly toast with this easy to make grain free sandwich bread!

What’s more, I give you a nut-free alternative recipe as well just in case your child attends a nut-free school. The recipe is fully Paleo too!

Update: here is a 7×3 bread pan. Please make sure the right size is selected.

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Easy Grain-Free Sandwich Bread—Blender Bread

Easy Grain free sandwich bread so easy to make it's done in your blender! It's the perfect bread for school lunches!
  • Author: MOMables.com
  • Yield: 1 loaf


  • 5 large eggs
  • 2 cups cashews
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoons honey
  • 1 tablespoons apple cider vinegar


  1. Preheat oven 350F. Grease a 7×3 inch pan*.
  2. In a high-speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey, in that order.
  3. Blend until you have a smooth, thick batter. Don’t be shy. Blend for about 45 seconds to 1 minute.
  4. Add apple cider vinegar, blend to combine (about 10 seconds) and immediately transfer to a greased pan.
  5. Bake 45min, with oven rack in middle position. After 25min, open the oven to cover with foil to prevent the top from burning.
  6. Remove from oven and cool prior to removing from pan. Store wrapped in the fridge for up to 5 days.


• A 7×3 inch pan is a must. If you make this in a traditional bread loaf pan the bread will be shorter and over-cooked at 45minutes. You can find a loaf pan here:
• You can substitute sunflower seeds or pumpkin seeds for cashews for a nut-free alternative.
When you use sunflower seeds, your bread will turn “green” – just a heads up.
• The only other nuts that will work with this recipe are walnuts. The bread is quite dark and very “earthy” tasting. All other substitutions are your own risk.


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