Breakfast

Gingerbread Granola

Make it Your Own

  • Don’t have the nuts that I used? Any kind of nut will work. Some of my favorites include, cashews, sunflower seeds, and almonds.
  • Substitute softened coconut oil for olive oil.
  • Sweeten your homemade granola by adding pieces of dried fruit after the granola has cooled

Gingerbread Granola

  • Servings: 4 cups
  • Difficulty: easy
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Get in the holiday spirit with this Gingerbread Granola. Packed with gingerbread spices, toasted nuts, and crunchy oats. Tastes super delicious and festive.


Wet Ingredients

  • ⅓ cup agave or maple syrup
  • ⅓ cup coconut oil
  • 1 tsp vanilla

Dry Ingredients

  • 3 cup old fashioned oats (optional GF certified)
  • ½ cup pecans
  • ½ cup pumpkin seeds
  • ⅓ cup walnuts
  • 1 Tbsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp salt
  • ¼ tsp ground cloves (optional)

Directions

  1. Preheat your oven to 350 degrees fahrenheit. Grease a sheet pan or line it with parchment paper to avoid sticking.
  2. Place the dry ingredients in a large bowl and mix.
  3. In a microwave safe bowl combine the wet ingredients together. Heat the wet ingredients in the microwave for 20-30 seconds or until the coconut oil has softened.
  4. Slowly, pour the wet mixture with the dry ingredients and mix really well.
  5. Transfer the mixture to the sheet pan and spread granola out evenly. Using a spatula press down the granola making sure it is packed down.
  6. Bake for 10 minutes, flip and press and pack down granola. Bake for an additional 10 minutes.
  7. Remove from the oven and place in the refrigerator for 20 minutes or let cool on the counter for 40-45 minutes.
  8. Leftovers will last stored in an airtight container in a cool and dry space.


Make it Your Own

  • For the tofu I used Trader Joe’s High Protein Tofu but any type of tofu will work just as well. You will just want to make sure to press the tofu and get as much water out as possible.
  • If you are not vegan, you can use cheddar cheese slices instead of soy slices.
  • I use parchment paper to line my pan before baking the tofu. However, if you do not have parchment paper spray your pan with non stick spray before baking.

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Vegg McMuffin

  • Servings: 2 sandwiches
  • Difficulty: easy
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This vegan breakfast sandwich is my play on the popular Egg McMuffin. Layered with a savory tofu “egg”, melted cheese, mashed avocado, fresh tomatoes, and a crispy Englsh Muffin… what more could you ask for?


Vegg McMuffin

  • 2 English muffins, cut in half
  • 1 tsp oil, I used spray oil
  • 1 container of extra firm tofu, pressed and sliced in 1/2 inch slices
  • 2 slices of cheese, I used Trader Joes soy slices
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp turmeric powder
  • ⅛ tsp garlic powder
  • 2 Tbsp vegan butter, I used earth balance
  • 1 avocado, mashed using a fork
  • 1 tomato, sliced thinly

Directions

  1. Place the bottom of a small cup over the tofu slice to use the circle shape as a stencil to make your “vegan egg”. With a knife cut your tofu into a circle shape. If you have a large circle cookie cutter you can use that as well. Set tofu circles aside.
  2. In a small bowl combine the salt, pepper, turmeric powder, garlic powder, and mix.
  3. Evenly sprinkle the seasoning on both sides of the tofu circles.
  4. Heat a pan on medium heat. Spray cooking oil on the pan and cook your tofu pieces for 2 minutes on each side.
  5. 4.Turn your oven on broil 500 F to 550 F (260 – 290 C.) Place your tofu circles on a baking pan and lay the cheese slices on top of your tofu.
  6. Broil your tofu for 1-2 minutes until the cheese has melted. Keep a close eye on it, the cheese can burn very quickly.
  7. Toast your English muffins and spread butter on the inside of each muffin.
  8. Assemble your Vegg McMuffin with tofu, cheese,mashed avocado and sliced tomato. Eat immediately!
  9. Leftovers will last wrapped up for 1-2 days in the fridge.

Caramel Apple Pancakes


Make it Your Own

  • To make the caramel sauce either peanut butter or almond butter works best. If you want it thicker add an additional tablespoon.
  • For my pancakes I added sliced green apples to my pancake batter to add an extra crunch. Just make sure to slice them very thin and add to each individual pancake while your cooking them.
  • Making these pancakes for more than 2 people? Double the recipe.

Caramel Apple Pancakes

  • Servings: 3-4
  • Difficulty: easy
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These Caramel Apple Pancakes are thick, fluffy, and bursting with caramel apple flavor. I have topped these pancakes with fried cinnamon apples, crunchy pecans and a caramel drizzle that literally taste dreamy.


Ingredients

  • ½ cup apple sauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup dairy-free milk
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 Tbsp cane sugar
  • 1 tsp apple cider vinegar
  • 1 Tbsp cooking oil, I used spray oil
  • 1 apple, chopped into thin slices

Cinnamon Apples

  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • 1 apple chopped into cubes
  • ¼ cup pecans (optional)

Caramel Drizzle

  • ⅓ cup coconut oil
  • ¼ cup agave syrup or maple syrup
  • 3 Tbsp almond or peanut butter
  • 1 tablespoon cornstarch
  • ⅛ sea salt
  • 1 tsp vanilla

Directions

  1. In a large bowl, sift the flour, baking powder, salt, cinnamon, and sugar. Make a well in the middle of the center and add the apple sauce, milk, vanilla, and apple cider vinegar. Whisk together until a thick batter is formed.
  2. Slice one apple into thin slices.
  3. Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan. Add 2 thin slices of apples on top of the batter (optional).
  4. Cook pancakes until you see bubbles break the surface then flip (around 2 minutes). Cook the other side of the pancakes until golden brown.
  5. Heat a pan on medium heat. Add the coconut oil, cinnamon, and apples to the pan. Cook apples for 5-6 minutes or until soft.
  6. Combine the agave syrup and coconut oil in a medium bowl. Heat the mixture up in the microwave for 30-40 seconds.
  7. Add the rest of the caramel drizzle ingredients to the bowl and whisk until it becomes thick and creamy.
  8. Stack pancakes and top with cinnamon apples, pecans, caramel sauce and serve immediately.

Sweet Potato Marshmallow Stuffed French Toast

Make it Your Own

  • Find it difficult to stuff your French Toast? Make your own piping bag to stuff your french toast. Fill a zip lock bag halfway with marshmallow fluff and push the fluff to one corner. Make a small cut in the corner of the zip lock bag and you have a homemade piping bag!
  • When picking which bowl to use for your French Toast mixture make sure to use a big shallow bowl making it easier to dunk your bread.
  • Not able to find a loaf of bread that hasn’t already been sliced? Instead of stuffing your french toast you can add a thick layer of vegan marshmallow fluff on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts.

Sweet Potato Marshmallow Stuffed French Toast

  • Servings: 3-4
  • Difficulty: easy
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This Sweet Potato French Toast is thick, fluffy, and stuffed with marshmallow fluff. Flavored with Purple Sweet Potato Supercolor, drizzled with maple syrup, and topped with fresh figs and blueberries. This french toast not only is tasty but will brighten up your day!


Sweet Potato Marshmallow Stuffed French Toast

  • ½ loaf of bread cut into thick slices, 2-3 inches
  • 1 Tbsp oil, I used canola spray
  • 1 tsp agave or maple syrup
  • 1 cup dairy- free milk, I used almond
  • 1 Tbsp ground flax seed
  • 1 Tbsp Suncore Foods Purple Sweet Potato Supercolor Powder
  • 1 Tbsp vanilla
  • 1/3 cup maple syrup, to drizzle on top.
  • ¼ cup blueberries (optional)
  • ¼ cup figs (optional)

Marshmallow Fluff

  • 1/2 cup white sugar
  • 1 tsp vanilla
  • liquid from one 15 ounce can of unsalted chickpeas 1/4 cup

Directions

  1. Cut your bread into 3 inch slices.
  2. Using a small knife make a slit in the middle of your bread making a pocket.
  3. In a shallow bowl combine the purple sweet potato supercolor, vanilla, agave syrup, ground flax seed, and dairy- free milk and whisk. Set mixture in the refrigerator to thicken for 10-15 minutes.
  4. Add the liquid from the chickpeas in a large bowl. Using an electric mixer whip the liquid until it becomes thick and fluffy, about one minute.
  5. Slowly, add the white sugar and vanilla. Whip for an additional 8-10 minutes until it becomes thick and fluffy. Place back in the refrigerator.
  6. Spray a large pan with oil and heat on medium heat.
  7. Dunk your stuffed French Toast in the purple sweet potato mixture and fry slices until crispy, then flip and cook the other side.
  8. Top with marshmallow fluff, figs, blueberries, and drizzle maple syrup. You will notice if your french toast is warm it will thin the marshmallow fluff slightly.
  9. Eat immediately. Leftovers become soggy kept in the refrigerator.

Orange Vanilla Pancakes

Make it Your Own

  • Add additional toppings to your pancakes. Some of my favorites include blueberries, raspberries, shredded coconut, and agave or maple syrup.
  • Don’t like your pancakes to fluffy? Add milk to make your batter thin before pan frying them.
  • Making these pancakes for more than 2 people? Double the recipe.

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Orange Vanilla Pancakes

  • Servings: 3-4
  • Difficulty: easy
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These Orange Vanilla Pancakes are thick, fluffy, and delicious. Bursting with citrus and vanilla flavors and drizzled with maple syrup. These pancakes only require one bowl and can be whipped up in 20 minutes or less.


Ingredients

  • 1/3 cup fresh squeezed orange juice or one large orange squeezed
  • 2 tsp vanilla
  • 1 cup milk
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 Tbsp cane sugar
  • 1 tsp apple cider vinegar

Directions

  1. In a large bowl combine the flour, baking powder, salt, orange juice, milk, sugar, vanilla, and apple cider vinegar and whisk together until a thick batter is formed.
  2. Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan.
  3. Cook pancakes until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
  4. Top with fresh fruit and syrup and serve immediately.
  5. Leftovers will last 3 days in the fridge and a 2 weeks in the freezer.

Lemon Poppy Seed Cake Donuts

Lemon Poppy Seed Cake Donuts

  • Servings: 18 donuts
  • Difficulty: easy
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These Poppy Seed Lemon Cake Donuts are so soft they just melt in your mouth. Packed with poppy seeds and lemon they are bursting with flavor. These baked donuts are topped with white sprinkles and a delicious vanilla frosting.


Lemon Poppy Seed Cake Donuts

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup cane sugar
  • 2 Tbsp poppy seeds
  • 1 Tbsp chia seeds
  • ½ cup softened coconut oil
  • 1 cup dairy-free milk, I used almond
  • 1 tsp vanilla
  • 2 small lemons, seeds removed and juiced
  • 1 Tbsp lemon zest

Vanilla Icing

  • 1/2 cup powdered sugar
  • 1-2 tsp dairy free milk, I used almond
  • 1 tsp vanilla

Directions

  1. Preheat the oven to 350 degrees fahrenheit (176.6 C). Spray your donut pans with cooking oil and set aside.
  2. Combine softened coconut oil, lemon juice, and lemon zest and allow to thicken.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, and salt.
  4. Add the vanilla, milk, coconut oil, lemon and whisk.
  5. Combine both the dry and wet ingredients together and whisk for 20-30 seconds.
  6. Pour batter in piping bag. Squeeze the batter into the donut pans filling them about ¾ full.
  7. Bake for 25-30 minutes depending on how hot your oven gets. See notes.
  8. Let donuts cool in the pan for 5 minutes. Then remove from pan and let cool for 1 hour on a cooling rack before icing.
  9. Add the vanilla glaze ingredients together and mix. Dip donuts in icing and place back on the rack. Add sprinkles immediately. Let sit at room temperature for at least 30 minutes for serving or stacking.
  10. Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.


Make it Your Own

  • Add ½ cup of frozen blueberries to make Lemon Blueberry Poppy Seed Cake Donuts
  • This recipe makes 18 donuts, so if you want more double the recipe.
  • For these donuts I used silicone donut pans so I did not need to spray them with oil before baking. Though, if you are using a metal donut pan spray before pouring the batter.

Pumpkin Cream Cheese Stuffed French Toast

Make it Your Own

  • Don’t have a piping bag? Fill a zip lock bag halfway with cream cheese and push the cream cheese to one corner. Make a small cut in the corner of the zip lock bag and you have a homemade piping bag!
  • When picking which bowl to use for your Pumpkin French Toast mixture make sure to use a big shallow bowl.
  • Not able to find a loaf of bread that hasn’t already been sliced? Instead of stuffing your french toast you can add a thick layer of vegan cream cheese on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts.

Pumpkin Cream Cheese Stuffed French Toast

  • Servings: 4
  • Difficulty: easy
  • Print

This Pumpkin French Toast is thick, fluffy, and bursting with pumpkin flavor. Stuffed with a creamy cream cheese, drizzled with maple syrup, and topped with crunchy pecans. This tasty Pumpkin French Toast will your new go-to breakfast or brunch this fall.


Pumpkin Cream Cheese Stuffed French Toast

  • ½ loaf of bread cut into thick slices, 3 inches
  • 1 cup dairy- free milk, I used almond
  • 1 Tbsp ground flax seed
  • ¼ cup pumpkin puree, I used it from a can
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 Tbsp vanilla
  • ¼ cup pecans
  • ¼ cup maple syrup
  • 1 Tbsp oil, I used canola spray
  • 1 Tbsp powdered sugar (optional)
  • 4 slices of diary-free butter (optional)

Cream Cheese Filling

  • 8 ounces or one container of vegan cream cheese, room temperature
  • 1 Tbsp vanilla

Directions

  1. Cut your bread into 3 inch slices.
  2. Using a small knife make a slit in the middle of your bread making a pocket.
  3. Fill a piping bag with the cream cheese. If you do not have a piping bag see notes.
  4. Stuff the cream cheese in the pocket that you made in the bread.
  5. In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, and dairy- free milk and whisk.
  6. Spray a medium-large pan with oil and heat on medium heat.
  7. Dunk your stuffed French Toast in the pumpkin mixture and fry slices until golden brown, then flip and cook the other side.
  8. Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup.
  9. Leftovers will last 1 day in the fridge.

Granola Yogurt Tart

Make it Your Own

  • Add additional toppings to your mini tarts. Some of my favorites include shredded coconut, chia seeds, strawberries and raspberries
  • Not a fan of yogurt? Add dairy-free whipped cream as the filling.
  • Making these tarts for a party? Double the recipe.

Granola Yogurt Tart

  • Servings: 4-5
  • Difficulty: easy
  • Print

Don't miss out on this delicious Granola Yogurt Tart. The crust is crispy yet crumbly and perfect for any gathering. It is filled with non dairy yogurt and topped off with fresh blueberries and sliced lemon


Ingredients

  • 1 cup old fashioned oats
  • ⅓ cup almonds
  • ⅓ cup coconut oil
  • 3 Tbsp shredded coconut
  • 3 Tbsp maple or agave syrup
  • 2 cup dairy free yogurt
  • 1 cup fresh fruit, toppings
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Add oats, almonds, shredded coconut, coconut oil and syrup together in a high powered blender and blend until it gets that flaky crust like texture. Transfer to a large bowl.
  3. Spray your mini tart pans so that the crust does not stick to the pans while they are baking.
  4. Add your tart crust to your mini pans. I used about ¼ of a cup of crust to each of my tart. It will depend on how small or large your pans are for the amount of crust you will add to your mini tarts. Make sure to leave room for the filling.
  5. Using your hands press down the crust mixture forming the shape of your tart.
  6. Bake tarts for 4-5 minutes in the oven.
  7. Take out tarts and let cool for 10 minutes. Fill tarts with yogurt and top with fresh fruit.
  8. Lastly, take tarts out of the pans, eat and enjoy!
  9. Leftovers will last 1 day in the fridge. Any longer the crust will get very soggy.

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