This weekend is Mother’s day – which means you need to show your mom some love, and that might mean taking over the kitchen for the morning. Wake mom up with the smell of a delicious breakfast or brunch. I’ve gathered lots of my recipes that are great for a special occasion, including vegan, wheat-free and dairy-free options for all moms needs.
1. Crepes – Delicious, fill with assorted fruit, and top with warm syrup / fruit (wheat-free, sugar-free, dairy-free)
2. Morning Glory Muffins – perfect for a brunch for mom.
3. Whole Wheat Blueberry Muffins
4. Sugar-Free Banana Nut Muffins
5. Overnight Oats – great to prepare the night before, so you can bring mom a healthy breakfast first thing in the morning (Vegan-Wheat Free)
6. Spring Eggs and Hash – a sunny, flower-like breakfast for mom to wake up to.
7. Lemon Lavender Blueberry Scones – Great for a breakfast with coffee or tea (wheat-free)
8. Vegan Carrot Cake – amazing, healthier for you and great for a crowd (vegan)
9. Lemon Poppy Seed Sticky Buns - less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast in bed for mom this weekend (dairy-free)
10. Quinoa Waffles - Thick, crisp waffles to make for a crowd (Wheat-Free)
11. Very Berry Smoothie + 3-Ingredient Vegan Pancakes – Make mom glow from the inside out
Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer.
Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??
Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour.
Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions?
Whole Wheat Blueberry Muffins
- 1 cup pastry flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 2 eggs
- 3/4 cup almond milk
- 1/4 cup applesauce
- 1/4 cup honey or agave syrup
- 1 cup blueberries (fresh or frozen)
- rolled oats (optional)
- coconut sugar (for sprinkling)
- Preheat oven to 350
- In large bowl whisk together the flour, baking powder, baking soda and sugar.
- In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
- Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
- Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
- Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
b a k e a h o l i c http://www.bakeaholic.ca/
This past weekend was spent indoors for the most part. It began snowing saturday morning and didn’t stop until monday night. When it’s snowing outside, I like to be baking inside. I love watching the snow fall out the window while curling up on the couch with a good cup of tea.
The entire weekend the sky was a bleak grey and white as far as the eye could see. You couldn’t tell where the snow began and where it ended.
But tuesday – the skies opened up into a glorious blue with sunshine across the icy horizon. It was actually warm outside, and the perfect day to go for a walk with Lainey. Everyone else had the same idea – take in the sunshine and get some glorious pictures of the frozen scenery.
By monday night I would say we got at least a foot of snow – it came up to almost my knee when I went outside. At one point Lainey tried to venture off the ‘path’ made in the snow and plopped right into the untouched snow. She froze, unsure of what to do or where to go. It was higher than she was and couldn’t make a move. I laughed, then plucked her up and wiped the snow off her fur. She wasn’t happy about the warm bath after our walk.
We also had an inch of ice on our driveway. Too bad I don’t own some skates.
To warm up, I made some muffins.
Sugar-Free, banana muffins that are warm, comforting and delicious.
Even better smothered in nut butter – or sun butter. They’re great for a morning snack or afternoon treat.
Sugar-Free Banana Muffins
Delicious sugar-free Banana Muffins sweetened with dates, you won't even tell the difference.
- 3-4 ripe bananas
- 6-8 medjool dates
- 1/4 cup boiling water
- 1 egg
- 1/3 cup of canola oil
- 1 teaspoon of pure vanilla
- 1 1/2 cups of wholewheat/gluten free all purpose flour blend
- big dash of cinnamon
- dash of nutmeg
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 cup of walnuts, chopped (plus more for topping)
- Preheat oven to 350°
- Prepare a 12 cup muffin pan with muffin liners.
- In food processor puree the dates and boiling water until thick smooth pate forms.
- In medium sized bowl add dates to bananas, eggs and oil. Using a handheld blender mix until only small chunks of banana are left.
- In a separate bowl, whisk together the dry ingredients.
- Gently mix the dry ingredients into the wet ingredients with wooden spoon or spatula. Be careful not to over mix, fold gently.
- Fold in walnuts.
- Fill muffin liners using 1/4 cup measuring cup so the liners are just about full with the mixture and top each muffin with extra chopped walnuts.
- Bake for 25-27 minutes.
b a k e a h o l i c http://www.bakeaholic.ca/