This district in east Los Angeles County revamped its breakfast items to meet the new whole-grain requirements specified under the Healthy, Hunger-Free Kids Act. Robert Lewis, Ph.D., director of nutrition services, says this recipe is a hit with kids and his bottom line by using “several USDA commodity foods that help us trim our food costs,” including frozen, fresh blueberries, whole-wheat flour and eggs. “Twice a week our bakery is the place to be with the scent of fresh breakfast breads wafting through the central kitchen,” he adds. “This big-hit bakery item makes our breakfast in the classroom program the No. 1 meal on campus.”
24 oz. canola oil
4 lb. granulated sugar
12 large whole eggs
3 1/2 lb. whole-grain wheat flour
2 1/2 lb. enriched all-purpose bleached white wheat flour
3 lb. dry non-fat instant milk
1/2 gallon water
4 oz. baking powder
2 tbsp. salt
3 lb. blueberries
- Mix oil and sugar on medium speed for about 10 minutes.
- Add eggs and continue mixing for about 5 minutes.
- Combine flours, dry milk, water, baking powder and salt. Add to liquid mixture and mix on low speed for about 3 minutes. Scrape down bowl. Mix on medium speed for about 10 seconds.
- Carefully fold in blueberries.
- Pour into two oiled 18-by-26-by-1-inch baking sheets. Bake at 375°F for 45 minutes. Cut each pan into rows of six by eight.
This can also be made by pouring into muffin pans. Lewis says this application works best for breakfast in the classroom programs.