Happy Mother’s Day to all the wonderful mamas out there. Here are a few recipes I have put together to help you celebrate. What I love most about these recipes is that they are easy enough for your little ones to get involved and help create a lovely brunch for you.


Apple French Toast Casserole – adapted from Cleaning Eating Magazine

When I initially made this casserole, I halved the recipe, but still found I needed more oats. It really depends how you lay out the bread and the size of the bread slices you are using. Stale bread works really well because it absorbs a lot of moisture and brings new life to bread that may have ended up in the garbage. The original recipe called for sliced bananas between each later, which I decided to replace with thinly sliced apples. And we loved it! It’s a combination between French toast and apple crumble, delicious!! For kids, big or small, I would even consider removing the apples and sprinkling chocolate chips, bananas or strawberries between the layers. However you decide to make it, it’s worth it, it really is delicious! Enjoy.


  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup spelt or oat flour
  • 5 tbsp coconut sugar, divided
  • 1/4 tsp sea salt
  • 3 tbsp coconut oil, melted
  • 14 slices whole-grain bread, (I used Kamut)
  • 2 apples, sliced
  • 6 large eggs
  • 3 3/4 cups almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon


Prepare oat crumble: In a medium bowl, stir together oats, flour, 3 tbsp coconut sugar and salt until combined. Add coconut oil and stir until moistened. Set aside. ** depending how you layer your bread, you may need to double the crumble, I did!

Grease a 9 x 13-inch baking dish with coconut oil or butter. Arrange 7 slices of bread in a single layer (2 rows of 3 1/2 slices each). Top with apple slices, then top with remaining 7 slices of bread in a single layer. In a large bowl, whisk eggs. As you whisk, slowly pour in milk until combined. Whisk in vanilla, cinnamon and remaining 2 tbsp of coconut sugar. Pour mixture over bread, then sprinkle evenly with oat crumble. Cover with foil and refrigerate overnight if possible. If not, allow it to set for a few hours.

Pre-heat oven to 350°F. Bring casserole to room temperature, up to 2 hours. Remove foil and bake until bread is puffed up and egg mixture is set (a bit of liquid in center is fine as it will firm up as it cools), about 40 minutes. (NOTE: If you skipped bringing casserole to room temperature, bake another 10 to 15 minutes.) Cool on a rack for 10 minutes before serving. Serve with maple syrup, or a dollop of raspberry chia seed jam.

Spinach and Feta Tart – adapted from Chatelaine

If you are in the mood for something more quiche like for Mother’s Day, then give this simple spinach and feta tart a try. The tart initially called for phyllo pastry which I substituted with spelt pie crust. Below is a recipe for a spelt crust if you are feeling adventurous and would like to make your own. Alternatively, try buying a crust or try phyllo pastry for a light crispy texture.


  • 2 300 gm package of frozen spinach, thawed or 10 oz of fresh spinach
  • 1 small package of goat cheese
  • ½ sweet onion, finely chopped
  • 1 clove garlic, chopped
  • 2 eggs lightly beaten
  • 1/2 cup crumbled feta cheese
  • salt and pepper to taste


Pre-heat oven to 375F. Lightly grease a 9 in baking dish with butter or coconut oil.

Place thawed spinach in a strainer and squeeze out excess moisture. Pat dry and finely chop.

Heat 1 tbsp of olive oil in a stainless steel or cast iron pan. Add onion and cook until softened, about 8 minutes. About half way through cooking, add chopped garlic and continue cooking. If using raw spinach, add spinach in batches and allow it to wilt. Remove from heat and let cool slightly.

Stir goat cheese with cooked onions and spinach in a large bowl. Stir in eggs, feta and season with salt and pepper.

Pour into pre-made or homemade pie crust. Loosely lay a piece of foil overtop. Bake in the bottom of your oven until the crust is golden and the pie has set, about 35-45minutes, or until a knife inserted into the centre of the pie and held for 10 seconds comes out hot and clean. Cool slightly before serving.

Homemade Spelt Crust – adapted from Alive Magazine


  • 1 ½ cups spelt flour
  • ½ cup cold butter cut into cubes
  • ¼ tsp sea salt
  • 2-4 tbsp cold water, as needed

In a large bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter until the mixture is sandy-looking or crumbly. *(this step can be done in a small food processor too). Begin to add 1 tbsp of water at a time and work the dough until it comes together. Continue to add a few drops of water and knead the dough until if forms.

Shape the dough into a disk and wrap tightly in plastic wrap and let rest in the refrigerator for about 30 minutes to 1 hour. Allow dough to rest at room temperature for about 10 minutes before rolling. Dust the dough with more flour and roll on a piece of lightly floured parchment paper. Roll out to the approximate size of your pie plate and carefully transfer to pie plate.

Crimp edges along the pie plate with a fork if you like.Pour filling into the middle of dough and bake the spinach pie as indicated above.

Mango Berry Smoothie Bowl

And if it’s a smoothie you are feeling like instead, how about a self-serve smoothing bar with all your toppings. Try, nuts, seeds, fresh or dried fruit, coconut flakes, chocolate chips, fresh mint, the possibilities are endless.


  • 1 cup yogurt
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberry
  • Drizzle maple syrup (optional)


  • Fresh berries, banana
  • Granola
  • Chia seeds/ ground flax
  • Coconut flakes
  • Chopped nuts


Place all the ingredients in a high-speed blender. Blend until smooth. Transfer to a bowl and add any toppings you have on hand or you prefer using.

Enjoy and Happy Mother’s Day to all,

Linda @ The Wholesome Kitchen