Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Cheddar Scones

Yield: 16

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

1/2 cup unsalted butter, very cold or frozen

1 cup cheddar cheese, shredded

1 stalk green onion, thinly sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/2 cup buttermilk

1/4 cup whipping cream

2-3 tbsp water

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal.

4. Add cheese, green onion, thyme, and garlic powder. Stir to combine.

5. Add in wet ingredients and mix until a shaggy dough is formed.

6. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix.

7. Using a floured rolling pin, roll out the dough into a large rectangle. Fold it in half then roll out the dough again.

8. Using a sharp knife, cut the dough into 8 even rectangle biscuits, then cut in half to make triangles.

9. Place scones 1/2-inch apart on the prepared baking sheet.

8. Bake for 17 to 18 minutes, or until lightly golden and cooked through.

https://simplicityandastarter.com/sourdough-garlic-herb-biscuits/#mv-creation-93

Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Apple Cinnamon Baked Oatmeal

Yield: 6-8 servings

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

2/3 cups almond milk (or sub any kind of milk)

1/4 cup unsweetened applesauce

1 tbsp maple syrup

1 egg

1 small apple, peeled, cored, and chopped into small chunks

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, baking powder, and cinnamon. Stir to combine.

3. In a separate bowl, combine milk, applesauce, maple syrup, and egg, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined. Let the oats soak up the wet ingredients while you prepare the apple.

5. Add in the apple and gently stir to combine.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Bake for 15 minutes, until the milk is absorbed and it feels slightly firm to the touch.

8. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days or freeze for 3 months (warm up in microwave for 30 seconds). Can also be baked as mini-muffins.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-bites/

Buttermilk Pancakes

Yield: 8 pancakes

1 1/2 cup flour

3 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup buttermilk

3 tbsp unsalted butter, melted

2 eggs

1/2 tsp vanilla

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

2. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Whisk to combine.

3. Add wet ingredients to the dry ingredients. Stir gently until just combined, do not overmix. (If making batter the day before, rest in the fridge overnight. In the morning, stir, and let come to room temperature.)

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil or butter and add 1/2 cup into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

(black recipe box)

Buttermilk Waffles

Yield: 3-4 waffles

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups buttermilk

2 eggs, beaten

2 tbsp sugar (regular, coconut, or brown sugar)

6 tbsp unsalted butter, melted

1 tsp vanilla extract

melted butter or coconut oil for cooking

1. Preheat waffle maker. Spray generously with nonstick cooking spray or generously grease with butter.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together buttermilk, eggs, sugar, melted butter, and vanilla until blended.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Pour batter into waffle iron and cook according to manufacturer's directions.

6. Top with maple syrup, peanut butter, honey, or fresh fruit preserves.

https://www.ambitiouskitchen.com/grandmas-buttermilk-waffles/

Buttermilk Scones

Yield: 12

3 cups all-purpose flour, plus more for hands and work surface

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, very cold or frozen

1 cup buttermilk

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl, mix dry ingredients together.

3. Add butter and cut with pastry blender or two knives until like coarse cornmeal.

4. Add buttermilk and toss with a fork.

5. Gather together and knead very briefly.

6. Cut into circles and place on prepared baking sheet.

7. Brush with melted butter and sprinkle with sugar.

8. Bake for 12 minutes, or until lightly golden and cooked through.

Evelyn Eldridge

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Banana Oat Pancakes

Yield: 6-8 pancakes (18 mini pancakes)

2 ripe bananas, mashed

2 eggs

1/2 cup oat milk

1 tsp vanilla extract

1 1/2 cup oats

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

coconut oil for cooking

1. Add all of the ingredients to a blender. Blend on high until completely smooth, about 30 seconds to 1 minute.

2. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

3. Once pan is hot, add 1/3 cup of the batter to the pan and cook for 2-4 minutes until pancakes slightly puff up and there are a few bubbles along the edges.

4. Flip cakes and cook until golden brown on underside.

5. Top with maple syrup, fruit, or coconut whip.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Shakshuka

Servings: 2-4

1 tbsp olive oil

1/2 onion, diced

1/2 red bell pepper, sliced

salt and pepper

3 cloves garlic, minced

1 (14-oz) can crushed tomatoes

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp red pepper flakes

4 eggs

1/4 cup crumbled feta

1/4 cup cilantro, roughly chopped

1. Preheat the oven to 375F.

2. In a cast iron skillet, heat oil over medium heat. Add onion and red bell pepper. Season with salt and pepper, and sauté for 5 minutes until peppers soften.

3. Add the garlic, tomatoes, and spices. Reduce heat and allow sauce to simmer for 10 minutes.

4. Create 4 small wells in the tomato sauce and crack the eggs into the wells.

5. Place skillet into the oven and bake for 10 to 12 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

6. Remove from the oven and top with crumbled feta and garnish with cilantro.

7. Serve with toasted bread or pita if desired.

https://thefeedfeed.com/girlwiththeironcast/classic-shakshuka-with-feta

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Apple Tahini Caramel Oatmeal

Servings: 2-3

2 cups water

1 cup rolled oats

pinch salt

1 tbsp butter (or coconut oil)

1-2 apples, diced into 1-cm pieces

3 tbsp maple syrup

1 tbsp tahini

1 tsp vanilla extract

optional: 2-3 tbsp hemp seeds

cinnamon, to taste

1/4 cup pecans or walnuts, chopped

1. Bring water to a boil in a small pot. Add oats and a pinch of salt and turn down to medium low. Cover and simmer until oats reach desired consistency, about 8-10 minutes.

2. Meanwhile, heat butter in a medium nonstick pan over medium heat. Add apples and cook for 3 to 4 minutes. Apples should be warm and just starting to soften.

3. Add the maple syrup, tahini, vanilla, and a pinch of salt to the apples. Stir and let bubble for 2 to 3 minutes until the caramel thickens and darkens a little bit.

4. When the oatmeal is done, stir in hemp hearts if using and cinnamon.

5. Portion oatmeal into 2 or 3 bowls. Top with caramel apples, cinnamon, and chopped nuts.

https://desireerd.com/vegan-apple-pie-oatmeal/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Banana Bread

Yield: 1 loaf

140g butter, softened

140g sugar

2 eggs

1 cup + 2 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, with a little of the flour.

4. Fold in the remaining flour, baking powder, salt, and bananas.

5. Pour into the tin and bake for about 50 mins until a skewer comes out clean.

https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Spelt Crepes

Yield: 16 crepes

1 cup light spelt flour

2 tbsp coconut sugar

1 tbsp arrowroot (or tapioca) flour

1/4 tsp salt

1 1/2 cups oat or almond milk

2 tbsp coconut oil, melted

1/2 tsp vanilla

1. In a large bowl, combine the flour, coconut sugar, arrowroot, and salt and whisk to combine.

2. Make a well in the centre and pour the milk, oil, and vanilla into the dry ingredients. Gently whisk until just mixed.

3. Heat a small non-stick pan over medium heat with a teaspoon of coconut oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter-cup of the batter. Rotate the pan to coat the base of the pan in batter.

4. Cook for about 90 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.

https://www.occasionallyeggs.com/vegan-crepes/