Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

• Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
• Add a dab to quick breads, like banana bread or muffins.
• Try cashew butter on pancakes. Possibly better than maple syrup.
• For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
• For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

• How to Make Almond Butter
• Pecan Butter
• Pistachio Butter
• Toasted Coconut Butter

Please let me know how your cashew butter turns out in the comments. I love hearing from you.

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Cashew Butter

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (including 10 minute cooling time)
• Yield: 1 3/4 cups
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

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Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

• 16 ounces (just over 3 cups) unroasted shelled cashews
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
2. Let the cashews cool until they’re just warm (not hot), about 10 minutes.
3. Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
4. Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Spread
• Method: Food processor
• Cuisine: N/A

The post Cashew Butter appeared first on Cookie and Kate.

These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.

Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.

If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!

Almond Flour Pancake Tips

These pancakes are more delicate and prone to burning than most. These tips will help as you make your first batch.

Make sure your batter is the right consistency. When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found that I needed different amounts of milk. You may need to stir in more milk to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.

Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter or oil with a paper towel so it doesn’t burn.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.

As time goes on, dial down the heat. The skillet gets hotter with time, so turn the heat down a smidge after every four pancakes or so. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot.

Watch How to Make Almond Flour Pancakes

Almond Flour Pancake Ingredient Notes

Blanched fine almond flour is the way to go. Unblanched almond flour (or almond meal) will yield pancakes that are not as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.

Maple syrup is optional or can be reduced if you’re watching your sugar intake. Otherwise, it offers a lovely, low level of sweetness—I often don’t drizzle more on top. Maple syrup also helps prevent the pancakes from burning on the skillet.

Vanilla extract is key. Don’t skip it or your pancakes won’t taste nearly as nice.

Almond extract is optional. Add it if you want to play up the almond flavor in your pancakes and make them taste reminiscent of almond cookies.

Pancake Serving Suggestions

These pancakes taste terrific with traditional pancake toppings and healthier options. Here’s a list of options you might enjoy with your pancakes.

• Almond butter or peanut butter
• Bananas
• Butter
• Fresh berries or The Easiest Berry Chia Jam
• Greek yogurt
• Maple syrup
• Scrambled eggs
• Whipped cream

More Gluten-Free Breakfasts

• 3-Ingredient Banana Pancakes with oat or buckwheat flour
• Blender Oatmeal Pancakes
• Buckwheat Pancakes
• Crêpes with buckwheat flour
• Gluten-Free Banana Bread (Made with Almond Flour)

Please let me know how your pancakes turn out in the comments! These take some practice, but I hope they become your new favorite pancakes.

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Almond Flour Pancakes

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

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These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze well, so I suggest making the full batch). 

Ingredients

Dry ingredients

• 2 cups (185 grams) fine blanched almond flour, spooned and leveled 
• 2 teaspoons baking powder 
• ½ teaspoon ground cinnamon (optional)
• ½ teaspoon fine salt 

Wet ingredients

• 3 eggs, ideally at room temperature
• ½ cup milk (any milk will do), more as needed
• 2 tablespoons melted butter or melted coconut oil 
• 2 tablespoons maple syrup (optional)
• 1 teaspoon vanilla extract 
• ½ teaspoon almond extract (optional)
• Avocado oil, butter, or coconut oil, for greasing the pan

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Instructions

1. In a medium mixing bowl, combine the dry ingredients and gently whisk until combined. 
2. In a separate smaller bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.
3. Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over medium-low heat (or heat an electric skillet to 325 degrees Fahrenheit). It’s warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate. 
4. Check the batter’s consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
5. Lightly oil the skillet and wipe out any excess with a paper towel (or evenly distribute about ½ teaspoon oil with a silicone brush). Scoop a scant ¼ cup batter into the skillet. Wait until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned. 
6. Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet). 
7. Transfer the cooked pancakes to a plate or keep them warm in a 200-degree oven. Serve warm. Leftovers will keep in the refrigerator for up to 5 days or up to 4 months in the freezer.

Notes

Make it dairy free: Choose dairy-free milk, such as almond milk, and use coconut oil instead of butter.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

The post Almond Flour Pancakes appeared first on Cookie and Kate.

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

• Cherry Pecan Muesli
• Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
• Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

• Blender Oatmeal Pancakes
• Blueberry Baked Oatmeal
• How to Make the Best Oatmeal
• Overnight Oats
• The Very Best Granola

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Muesli

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cups
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

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This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

• 4 cups old-fashioned rolled oats 
• 1 cup slivered almonds
• 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
• ½ cup pepitas (green pumpkin seeds)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• Optional: Up to 2 tablespoons maple syrup
• 1 tablespoon pure vanilla extract
• ½ cup chopped dried cranberries or cherries
• 1 cup hemp hearts

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
4. Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: Swiss

The post Muesli appeared first on Cookie and Kate.

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

Cranberry Orange Muffin Ingredients

Here’s what you’ll need to make these cranberry-studded beauties:

Flour

I like to use white whole wheat flour or regular whole wheat flour to make these muffins a little healthier. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.

You can also use all-purpose flour for the most traditional muffin flavor and fluff. To make these muffins gluten free, choose Bob’s Red Mill’s gluten-free all-purpose blend. No adjustment to quantity needed with either one.

Tip: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry/tough muffins.

Baking powder and baking soda

These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Coconut oil, extra-virgin olive oil or butter

Like all muffins, this recipe requires some fat to yield tender, rich and delicious results. I typically use virgin coconut oil and can hardly taste it. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety. You certainly can’t go wrong with unsalted butter.

Honey or maple syrup

Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.

Eggs

Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt

Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract

You know, for some luscious vanilla flavor.

Orange zest

The zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries

One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter. If you’re using frozen cranberries, do not thaw them before using. Blitz them in the food processor as directed and promptly fold them into the batter. If you have leftover cranberries, you can freeze them for up to one year.

Dried cranberries are not a good substitute for fresh cranberries, for reasons elaborated in the next section.

Turbinado (raw) sugar

This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

Cranberry Orange Muffin Recipe Development

I thought this recipe was going to be so easy. Take my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done. Not so fast, Kate!

Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.

Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

Watch How to Make Fluffy Cranberry Orange Muffins

Recommended Equipment

This section contains affiliate links.

USA-made muffin tin: This sturdy muffin tin bakes beautiful muffins and has a non-toxic, non-stick silicone coating. I never have to grease the cups!

11-cup food processor: This Cuisinart is not too big or too small, and blitzes the cranberries in five seconds.

Microplane: It’s so easy to remove the zest from citrus with this handy tool.

Love these muffins?

Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!

• Healthy Apple Muffins
• Healthy Banana Muffins
• Healthy Blueberry Muffins
• Healthy Carrot Muffins
• Healthy Raspberry Muffins
• Healthy Pumpkin Muffins
• Healthy Zucchini Muffins

Please let me know how these muffins turn out for you in the comments! I love hearing from you, and hope the recipe is a big hit.

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Fresh Cranberry Orange Muffins

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 221 reviews

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These cranberry muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.

Ingredients

• 2 cups fresh or frozen cranberries
• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter
• ¾ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt*
• 2 teaspoons vanilla extract
• Zest from 1 medium orange (about 1 teaspoon), preferably organic
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
2. In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
4. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
6. Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Notes

Recipe adapted from my healthy blueberry muffins. 

*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup thick vegan yogurt.

Make it dairy free: See buttermilk option above.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked good
• Method: By hand
• Cuisine: American

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor.

I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest.

This pistachio butter tastes like an absolute treat even without any sweetener. It makes morning toast taste extra special. Imagine your next batch of pancakes with a drizzle of pistachio butter on top!

In fact, this pistachio butter is so special and unique that it’s a great homemade holiday gift for a host, teacher, or friend. Tie a pretty ribbon around a small jar to brighten its humble green appearance.

Below, you’ll find the recipe and an instructional video so you can watch how it comes together. I hope you’ll give pistachio butter a try!

Pistachio Butter Tips

Buy raw, unsalted, shelled pistachios.

Raw pistachios are simply superior to pre-toasted nuts in quality and flavor, and we will toast them ourselves to ease the blending process. Unsalted pistachios are key because nuts are often over-salted. Pre-shelled pistachios will save you tons of time! I can’t imagine cracking enough pistachios to make a whole batch of pistachio butter.

I used Aurora brand of pistachios from Whole Foods, and I thought the results were delicious and lovely. If you’d like to explore pistachio options, Love and Olive Oil has a thorough rundown on pistachios that yield the greenest pistachio butter with the smoothest texture. I’d say that if your raw pistachios taste nice, they will yield a great-tasting pistachio butter, so don’t stress over it.

Toast the nuts just before blending.

You’ll find instructions in the recipe. Freshly-toasted nuts taste incredible and lend more flavor to the end result. Perhaps more importantly, warm nuts blend more easily than cold nuts.

Use your food processor, not a blender.

I’m on team Food Processor for nut butters. Nut butters are so thick that blenders, even great ones like my Vitamix, require a lot of manual help to get going. It’s easier to throw the nuts in my food processor and let the processor work it out.

Know when to take a break.

Blending nut butter is hard work! If your food processor feels too warm or sounds like it’s struggling during the blending process, stop and let the machine cool down for five minutes or so before proceeding.

Change it up.

I think this pistachio butter is absolute perfection made with freshly-toasted pistachios and a pinch of salt. You can, however, add ground cinnamon and/or maple syrup at the end of blending, to taste.

For crunchy pistachio butter, reserve about 1/2 cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Watch How to Make Pistachio Butter

Pistachio Butter Serving Suggestions

Serve pistachio butter on toast or pancakes with fresh berries, chia seed jam, or thinly sliced apple or pear. This pistachio butter is so special that you can easily incorporate it into bite-sized appetizers, like crostini topped with pistachio butter and jam or small berries.

You could also take any green salad that contains pistachios to gourmet restaurant style by adding a swoosh of pistachio butter under the greens. Try it with my Roasted Beet Salad with Goat Cheese & Pistachios.

Since this pistachio butter has a nice toasted undertone, it could also go in a savory direction. Please get creative with it and let me know how you like it!

More Nut Butters to Make

You have to try my pecan butter—it’s especially wonderful around the holidays. You’ll also enjoy my toasted coconut butter with optional macadamia nuts, and of course, homemade almond butter.

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Pistachio Butter

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus 10 minutes cooling time)
• Yield: 9 to 16 ounces
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

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This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).

Ingredients

• 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios 
• Pinch or more of salt, to taste

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios across a rimmed baking sheet and toast them until nicely fragrant, about 7 to 9 minutes, stirring halfway.
2. Let the pistachios cool until they’re just warm (not hot), about 10 minutes.
3. Transfer the pistachios to a food processor. Add a pinch of salt.
4. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. The pistachios will go from flour-like clumps, to a ball against the side of the food processor, and finally, the mixture will turn creamy and glossy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes before proceeding.
5. Taste, and blend in another pinch of salt if desired. Let the pistachio butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. This nut butter keeps well at room temperature for 1 week or store it in the refrigerator for up to 1 month.

Notes

Change it up: Add ground cinnamon (for spice) and/or maple syrup (for sweetness) at the end of blending, to taste.

Make it crunchy: Reserve about ½ cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Spread
• Method: Food processor
• Cuisine: N/A

The post Pistachio Butter appeared first on Cookie and Kate.

This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

Crêpe Ingredients

These classic crepes are made with just five basic ingredients, not counting salt and optional vanilla extract. Here’s what you’ll need:

1) Flour (3 options)

This crepe recipe works equally well with any of these flours, or any combination of them.

• All-purpose flour yields the most “standard” crepe. These crepes are tender and custard-like—you can taste the egg in the absence of a flavorful flour.
• Whole wheat flour is unconventional but I love the lightly nutty flavor. To me, these crepes taste a little more interesting, and they are slightly more nutritious. Note that whole wheat flour should never taste bitter. If it smells off or tastes bitter, your flour is old and should be replaced.
• Buckwheat crepes are often called Breton gallettes in France, due to their popularity in the Brittany region. Buckwheat flour offers robust, nutty flavor that traditionally favors savory fillings. I personally love buckwheat crepes for both savory and sweet crepes, and request buckwheat crepes whenever possible. As a bonus, crepes made with 100 percent buckwheat flour are gluten free.

2) A tiny bit of sugar

A small amount of sugar offers a faint sweetness, but more importantly, it helps prevent the crepes from burning against the skillet. For savory crepes (or versatile crepes that can go sweet or savory depending on the toppings), start with the lower amount offered in the recipe. If you’d prefer your crepes to be on the sweeter side, use the full amount. Either way, it’s not much sugar.

3) Milk of choice

This recipe will work well with any variety of milk. I tested these crepes with whole milk and cashew milk, and both variations turned out beautifully.

4) Eggs

Eggs provide the characteristic custard flavor that you’ll find in classic crepes. They also help bind the ingredients together, especially in regard to the buckwheat crepes.

5) Butter

Melted butter offers some fat that helps the crepes stay nice and tender. We’ll use a little more to grease the pan between each crepe.

Watch How to Make Crepes

Crêpe Tips

You’ll find my simple recipe below. Here are a few tips before you get started:

Use a blender, if you have one.

The blender is ideal because it introduces tiny bubbles into the batter, and the bubbles make crepes more fun to eat in my professional opinion. For buckwheat crepes, using a blender or food processor will really help distribute the flour more evenly through the batter.

Use a stainless steel skillet or non-stick skillet.

The trick to making beautiful crepes in a stainless steel skillet is to let the skillet get nice and warm before you get started. Non-stick skillets also work well. The electric crepe makers used in France have cast iron tops, but cast iron skillets are very heavy, so they’re difficult to lift and swirl with one hand.

Lightly butter the skillet between each crepe.

Without enough butter, your crepes won’t develop any bubbles. Too much butter, and the crepe won’t gain traction. You are using too much butter if the crepe slides all around the pan.

Constantly monitor your temperature.

When you get into a rhythm of making the crepes, you’ll begin to notice when the pan is getting too hot or cold. I always start at about medium heat and continuously tweak the temperature as I go (usually lower). You want the temperature warm enough that the crepes turn lightly golden in spots and produce bubbles as they cook.

How do you know if your pan is the right temperature? The crepe should begin to cook as it hits the pan. Your pan is too hot if you can’t give it a proper swirl before the crepe solidifies (runners shooting off the side of your crepes is a sign that the pan is too hot). If the butter is sizzling and smoking upon impact, your pan is definitely too hot and you need to give it a rest.

Crêpe Topping Suggestions

Sweet toppings

Sweet crepes are typically enjoyed during breakfast or as dessert. They’re also a fun afternoon treat.

• Butter or honey butter
• Fruit: Sliced apple, pears, peaches, strawberries and other berries, bananas
• Chocolate: Finely grated or melted chocolate sauce
• Coconut (shredded) or coconut butter
• Jam, preserves, applesauce or compote
• Honey, maple syrup or powdered sugar
• Lemon curd or a squeeze of lemon juice
• Nuts, including sliced almonds or chopped toasted walnuts or pecans
• Nut butters, like peanut or almond butter
• Nutella (hazelnut chocolate spread)
• Whipped cream, Greek yogurt or custard

Savory toppings

Savory crepes are typically served for breakfast or lunch. For savory crepes, you might prefer to top the crepes while they are still in the warm pan. This gives cheese time to melt. Simply start to top the crepe as it turns more matte than shiny (skip the flipping step). Slide the completed crepe onto a plate, then roll or fold it into quarters.

• Arugula or fresh herbs, including chives, parsley or basil
• Cheese: Gruyère, cheddar, Emmental, goat, Swiss
• Scrambled or fried eggs
• Pesto
• Ratatouille
• Vegetables: artichoke, roasted asparagus, sautéed mushrooms, fresh or roasted tomatoes

Please let me know how your crepes turn out in the comments! I love hearing from you.

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Crêpes

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 crêpes
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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Learn how to make crêpes at home with this foolproof crêpe recipe! Crêpes are easier to make than you might think. This versatile recipe works with several kinds of flour: all-purpose flour, whole wheat flour or buckwheat flour. Make them sweeter by using the full amount of sugar, or keep them more savory on the lower end. Recipe yields 8 crêpes.

Ingredients

• ¾ cup all-purpose, whole wheat or buckwheat flour 
• 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
• Optional: 1 teaspoon vanilla extract (for sweet crepes)
• ¼ teaspoon salt
• ¾ cup milk of choice
• 2 large eggs
• 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)

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Instructions

1. In a blender, food processor or big bowl, combine all of the ingredients. Blend, process or whisk by hand until the mixture is completely smooth, pausing to scrape down the sides at least once. Once you are certain that there are no big lumps of flour, set the bowl aside.
2. Heat a medium-sized skillet, either stainless steel or non-stick, over medium heat. Once the pan is hot, add a small pat of butter. Use a clean rag or paper towel to quickly spread the butter into an even, very light layer.
3. Use a ¼ cup measuring cup to ladle batter into the pan. Tilt the pan to about 45 degrees toward you as you pour in the batter, then immediately swirl the batter around in so it evenly covers the entire surface of the base. 
4. Cook the crepe until the top surface has turned from shiny to matte and the bottom is speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is lightly speckled on the other side, slide it onto a plate. 
5. Repeat until you have no more batter, adding a small pat of butter and wiping the skillet between each one. To serve, top one crepe at a time as desired, and either roll it up or fold it into quarters. Enjoy! Leftover crepes will keep well for up to 4 days in the refrigerator, stacked and covered (add toppings just before serving). Or freeze them for up to 3 months, with parchment paper layered between the crepes to prevent them from freezing together.

Notes

Recipe adapted from my Buckwheat and Spelt Crepes.

Make it gluten free: Use certified gluten-free buckwheat flour.

Make it dairy free: Use non-dairy milk and vegan butter or coconut oil instead of butter.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Stovetop
• Cuisine: French

The post Crêpes appeared first on Cookie and Kate.

Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

3-Ingredient Banana Pancake Notes

I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them—they’re much too wet and eggy. Frankly, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.

Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.

The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush. I know because I tried.

Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.

You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.

Watch How to Make 3-Ingredient Banana Pancakes

Nutritious Mix-In Options & Serving Suggestions

These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:

• Ground cinnamon: I always add cinnamon because I love the flavor.
• Hemp hearts and/or ground flaxseed: Both offer healthy fat and fiber.
• Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
• Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor. Use up to 1/4 teaspoon.

For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.

More Banana Breakfast Treats to Try

• Banana Coconut Muffins
• Gluten-Free Banana Bread (Made with Almond Flour)
• Healthy Banana Bread
• Maple-Sweetened Banana Muffins
• Vegan Banana Nut Scones

Please let me know how your banana pancakes turn out in the comments! I love hearing from you.

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3-Ingredient Banana Pancakes

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews

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These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).

Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter, avocado oil or ghee, for cooking

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Instructions

1. In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
2. Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
3. Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
4. Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
5. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
6. Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Make it gluten free: Use certified gluten-free oat flour or buckwheat flour.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

The post 3-Ingredient Banana Pancakes appeared first on Cookie and Kate.

Kansas City is in full bloom and I feel like I’m living in an Easter basket. I spy shades of light purple, pink and yellow from my window. The neighbors’ daffodils and tulips are so cheerful.

We’re hosting our families for Easter brunch this weekend, and I thought you might be planning your menu as well. I limited each category to my top five to help you narrow your selections. These recipes are all great candidates for Mother’s Day and the spring weekends in between, so you might want to bookmark this page.

You’ll find many options below, including a list of vegan options at the end. Gluten-free recipes are denoted as (GF) throughout. Wishing you a happy and delicious weekend!

Muffins & Breakfast Sweets

These breakfast sweets are perfect for a special occasion.

Muffins

• Banana Muffins or Banana Coconut Muffins
• Blueberry Muffins
• Carrot Muffins
• Lemon Raspberry Muffins
• Strawberry Oat Muffins

French Toast, Pancakes & Waffles

• Blender Oatmeal Pancakes
• Foolproof French Toast
• Gluten Free Oat Waffles
• Whole Wheat Banana Pancakes

Eggs

You could count these egg-y options as your main dish, if you’d like.

• Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust (GF)
• Baked Asparagus Frittata (GF)
• Healthy Breakfast Casserole (GF)
• My Favorite Frittata (GF)
• Scrambled Eggs with Goat Cheese, Spinach & Sun-Dried Tomatoes (GF)

More Main Dishes

Don’t want to make eggs the main event? These are all great options:

• Brown Rice Risotto with Mushrooms and Fresh Oregano (GF)
• Lemony Green Pasta with Peas & Ricotta
• Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
• Stuffed Shells with Spinach and Marinara or Baked Ziti with Roasted Vegetables
• Vegetable Lasagna or Spinach Artichoke Lasagna

Salads

Freshen things up with a salad. Here are a few of my favorites:

• French Carrot Salad (GF)
• Italian Chopped Salad (GF)
• Lentil and Chickpea Salad with Radish and Herbs (GF)
• Roasted Beet Salad with Goat Cheese & Pistachios
• Vibrant Orange & Arugula Salad (GF)

Simple Homemade Salad Dressings

• Fresh Mint Salad Dressing (GF)
• Green Goddess Dressing
• Sunshine Salad Dressing (GF)

Vegetable Side Dishes

These irresistible roasted vegetables will round out your meal.

• Balsamic Roasted Brussels Sprouts with Cranberries & Pecans (GF)
• Parmesan Roasted Broccoli with Balsamic Drizzle (GF)
• Roasted Asparagus
• Roasted Breakfast Potatoes (GF)
• Roasted Carrots (Three Ways!) (GF)

Desserts

Here are a few perfect desserts for springtime:

• Almond Cake with Berries on Top (GF)
• Citrus Olive Oil Cake
• Naturally Sweetened Carrot Cake
• No-Bake Greek Yogurt Tart (GF)
• Simple Blueberry Cake

Cocktails, Coffee & Tea

Prepare cold brew coffee or cold brew iced tea a day in advance. They’re both delightful. You could also serve brunch-worthy cocktails:

• Aperol Spritz
• Bloody Marys
• Earl Grey French 75 or Classic French 75 Cocktail
• Kir Royale Cocktail
• Mimosas, plus variations

Vegan Options

Some of these recipes require easy substitutions to be made vegan. Check the recipe notes!

• Blueberry Muffins
• Whole Wheat Vegan Pancakes
• Lemon Raspberry Muffins
• Vegan Banana Nut Scones
• Buddha Bowls with Carrot-Ginger Dressing (GF)
• Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
• Chickpea Salad with Carrots and Dill (GF)
• Cucumber Salad with Avocado and Balsamic (GF)
• Favorite Quinoa Salad (GF)
• French Carrot Salad (GF)
• Fresh Mint Salad Dressing (GF)
• Herbed Avocado Salad (GF)
• Lemony Lentil and Chickpea Salad with Radish and Herbs (GF)
• Avocado Toast (Plus Tips & Variations)
• Quick Collard Greens (GF)
• Lemony Roasted Asparagus (GF)
• Roasted Breakfast Potatoes (GF)
• Roasted Carrots (Three Ways!) (GF)

More resources you might appreciate: 23 healthy make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.

The post 50+ Spring Brunch Recipes appeared first on Cookie and Kate.

Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.

Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.

This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!

What is buckwheat flour?

Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.

Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52 says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.

Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles and buckwheat crêpes.

Buckwheat Pancake Tips

For thicker and fluffier pancakes, Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.

Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.

Gently stir the batter before using, every time. Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.

The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte. Better to be patient than to end up with a doughy mess.

Serving suggestions: Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.

Watch How to Make Buckwheat Pancakes

More Gluten-Free Pancakes to Enjoy

• Banana Oat Pancakes
• Blender Oatmeal Pancakes
• Caramelized Peach and Oat Pancakes
• Pumpkin Oat Pancakes

Please let me know how your pancakes turn out in the comments! And check out even more pancake recipes here.

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Gluten-Free Buckwheat Pancakes

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 12 pancakes
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 242 reviews

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Buckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose flour (Adrianna’s suggestion) or whole wheat flour (my default). Recipe yields 12 medium pancakes, or enough for 2 to 4 servings.

Ingredients

• 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk, shaken*
• 2 eggs
• ½ teaspoon pure vanilla extract
• Butter, for the skillet

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Instructions

1. In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt.
2. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the skillet or griddle.
4. Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees Fahrenheit). Brush the cooking surface with 1 ½ teaspoons of butter.
5. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
6. Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep warm.
7. Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.

Notes

Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.

*Make your own buttermilk with dairy-free option: Combine 1 ¼ cups milk of choice (almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.

Make it dairy free: See buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.

Roasted strawberry topping option: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon sugar and 1 tablespoon maple syrup or honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).

Recipe edits 5/27/21: To make this recipe work even better with 100 percent buckwheat flour, I added an additional tablespoon of buckwheat flour and one additional egg.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: By hand
• Cuisine: American

The post Buckwheat Pancakes appeared first on Cookie and Kate.

You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

How to Make Strawberries Smoothies

These strawberry smoothies are easy to make. They’re surprisingly filling, since they offer a good amount of protein and fiber. Whip them up for breakfast, or any time you’re in the mood for ice cream—they’re that good.

Frozen strawberries offer characteristic berry flavor, antioxidants and a fun pink color. One 10-ounce bag or about 2 cups will be just right. If possible, buy organic strawberries as conventional berries are notoriously high in pesticide exposure.

Frozen bananas make this smoothie lusciously creamy and naturally sweet.

Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.

Vanilla almond milk makes this smoothie as creamy as possible (cashew or coconut milk options work well, too). Buy unsweetened to avoid refined sugar. My favorite brands are Malk, Three Trees and Forager’s. Or use water, for a slightly less luxurious texture.

For a sweeter smoothie, add maple syrup, to taste. The bananas are typically sweet enough for me, but a little drizzle of maple syrup makes this smoothie taste like a milkshake.

For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed (whole or ground). Flax makes leftover smoothies almost pudding-like in texture, and I like that!

Watch How to Make a Simple Strawberry Smoothie

Smoothie Tips

How to Freeze Bananas Quickly (and Minimize Freezer Burn)

Buy a big bunch of bananas and let them turn nicely ripe. Aim for nicely yellow bananas, perhaps with a few spots—not full-blown spotty brown like you would for banana bread.

Peel and slice the bananas into 1/2-inch segments. Flash-freeze them by placing the slices in a single layer on parchment paper-lined baking sheets (choose a sheet(s) that will fit in your freezer). This is also a great way to freeze your bananas in a hurry.

Once fully frozen, transfer them to a freezer bag and they will keep in the freezer for several months.

Thaw Strawberries for 5 Minutes Before Using

Frozen strawberries, especially larger ones, can be hard on your blender. To prevent damage to your blender and for greater ease in blending, let the strawberries thaw at room temperature for 5 to 10 minutes before using. Or, you can microwave them for 30 seconds to a minute, just until they’re losing their frost and starting to soften a bit.

If you still have trouble blending, pause, stir and let the mixture rest for a few more minutes before trying again. You can always add another splash or two of milk if you need more traction.

More Creamy Smoothies to Try

On a smoothie kick? Here are just a few of my favorite smoothie recipes:

• Banana Almond Smoothie
• Basic Blueberry Smoothie
• Oaxaca Chocolate Banana Smoothie
• Pineapple Avocado Smoothie

Please let me know how your strawberry smoothie turns out in the comments! I love hearing from you.

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Simple Strawberry Smoothie

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 cups
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

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Make this strawberry smoothie for breakfast (or dessert)! This strawberry smoothie recipe is creamy, luscious and nutritious. It almost tastes like a strawberry milkshake. Recipe yields 2 to 4 servings (about 4 cups); you can easily halve or double the recipe.

Ingredients

• 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
• 10 ounces (2 cups) frozen strawberries, thawed for 5 to 10 minutes*
• 1 ½ cups frozen bananas (I freeze my bananas in ½″ slices)
• ¼ cup almond butter
• Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
• 1 to 2 teaspoons maple syrup, if desired for sweetness

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Instructions

1. In a blender, combine all of the ingredients, starting with the almond milk.
2. Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work well). Use your blender’s tamper, if you have one, and stop to scrape down the sides as necessary. If the strawberries refuse to break up, let the mixture rest for several minutes before trying again. Add up to ½ cup additional milk if necessary.
3. Once the smoothie is completely smooth and creamy, taste and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 to 4 glasses, depending on your desired serving size. Serve immediately!

Notes

Recipe adapted from my Basic Blueberry Smoothie.

*Strawberry note: Frozen strawberries, especially when large, can be difficult to blend even in high-powered blenders. That’s why I suggest letting the strawberries thaw at room temperature for 5 to 10 minutes in advance.

Make it gluten free: The smoothie is gluten-free without the oats. If you’re adding oats, be sure they’re certified gluten-free.

Make it nut free: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.

Storage suggestions: These smoothie keep well in the refrigerator, covered, for 1 to 2 days. The top layer may darken in color; scoop off that layer if you’re bothered by it.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Smoothie
• Method: Blender
• Cuisine: American

The post Simple Strawberry Smoothie appeared first on Cookie and Kate.