A year ago if you had asked me about hosting a breakfast-themed party, I would have said "no way!". Breakfast can be a difficult meal for people with allergies, especially when making food for a crowd. But when Little Man was recently asked what food we should serve at his birthday, he replied "waffles and bacon". That sounds like the makings of a breakfast party to me!
Here's what we served for our party of nine people:
- bacon (made before people arrived and kept warm in the warming drawer)
- waffles (made to order)
- maple syrup
- blueberry sauce*
- Healthy Top "whipping cream" (this was really good!)
- large fruit platter
- banana bread (I made the delicious one from The Whole Life Nutrition Cookbook)
- car-shaped cake (Agave Cupcake recipe from The Allergen-free Baker's Handbook)
- pina colada ice cream
- juices: apricot, guava and pomegranate
The cake was our first one that wasn't white (we don't use food colouring). The pink icing (I was going for purple) was coloured and flavoured by crushing raspberries and blueberries through a fine mesh sieve and adding the juice to the icing. The brown icing had molasses added to it. I made the cake in 2 8-inch round cake pans and cut them to form the car shape. The '3' was made of raisins.
- 2 cups blueberries
- 1/4 cup fresh orange juice
- 1 Tbsp maple syrup
- Combine all in small saucepan. Cook at medium-low heat for 15 minutes, until sauce thickens a little.