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CHEERS TO NUT-RITIOUS MORNINGS
A New Morning Meal in Your View
If there’s anything nuts and seeds are already renowned for, it’s for being frequent guests at the morning table. We’ve all enjoyed the simple PB&J, a handful of toasted nuts tossed haphazardly into a bowl of oatmeal, trail mix stirred into a cup of yogurt, or a freshly baked almond croissant. We’re expanding on their amazing abilities here by creating new, delicious recipes that go far beyond the usual (albeit super tasty) basics. Whether you’re vegan or not, a good nut-based breakfast guarantees a solid start to your day. (Even if it doesn’t necessarily guarantee that the commute to work will be any easier.)
Multigrain Hot Cereal with Nuts and Cherries
Hazelnut Chocolate Chip Muffins
Almond Sticky Buns with Orange Glaze
Peanut Butter French Toast with Maple Pecan Dipping Sauce
Protein-Packed Breakfast Scramble
Cashew Butter and Sesame Tomato Jam on Toast
Cashew and Seeds Sandwich Bread
◁ Plum or Apricot Almond Crisp
▸ NUT: ALMOND ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
This breakfast treat is fantastic served with a big glass of nut milk, or scooped on top of some plain or vanilla vegan yogurt. It’s also great-tasting enough to be enjoyed as is without accompaniment, or to masquerade as a dessert item with a nice scoop of vegan vanilla ice cream for decoration.
22 ounces (620 g) fresh red plums, apricots, or pluots
1/3 cup (106 g) pure maple syrup
1/3 cup (85 g) roasted crunchy or creamy almond butter
1/3 cup (80 ml) unsweetened plain almond milk
1 teaspoon pure vanilla extract
1 teaspoon ground cardamom
Pinch fine sea salt
2/3 cup (53 g) old-fashioned rolled oats
1/3 cup (40 g) almond meal
Dry-roasted almonds, coarsely chopped (optional)
Cut your fruit into quarters and remove the pits. Cut each quarter in two equal slices, then chop each in half lengthwise.
Preheat the oven to 350°F (180°C, or gas mark 4). Place the chopped fruit evenly at the bottom of an 8 × 10-inch (20 × 25 cm) baking pan. (A 9-inch, or 23 cm, square pan will work, too.)
In a medium bowl, whisk to combine the maple syrup, almond butter, milk, vanilla, cardamom, and salt. Place the oats and almond meal on top, and stir to thoroughly combine. Place evenly on top of the apricots. Bake for 40 minutes, until the top is golden brown. Let stand at least 15 minutes before serving. Sprinkle with chopped almonds, if desired. Serve warm or at room temperature.
YIELD: 4 servings
Peanut Butter Farina
▸ NUT: PEANUT ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ QUICK AND EASY ▸ SOY-FREE POTENTIAL
Celine used to love eating riz au lait (a custardy rice pudding) as a youngster, and she was thrilled to notice that the richness and mellowness of peanut butter yield a doppelgänger result here.
3 cups (705 ml) unsweetened plain cashew, almond, or other nut milk
2/3 cup (109 g) brown rice farina (or other farina, such as wheat)
1/3 cup (85 g) natural crunchy or creamy peanut butter
1/4 cup (80 g) pure maple syrup or agave nectar, to taste
1/2 teaspoon ground cinnamon
Pinch salt
1/2 teaspoon pure vanilla extract
Pour the milk in a large pot, and bring to a gentle boil on medium-high heat. Lower the heat and slowly whisk in the farina, stirring constantly to avoid lumps. Stir the peanut butter, maple syrup, and cinnamon into the farina. If the peanut butter you use is unsalted, add a tiny pinch of salt now. Simmer uncovered and stir occasionally until thickened and tender, about 8 minutes. Remove from the heat, and stir the vanilla into the farina. Cover and let stand at least 10 minutes before serving. The farina can also be served at room temperature. Slowly reheat leftovers on the stove with a splash of milk, if needed.
YIELD: 4 to 6 servings
Mango Strawberry Cashew Oats
▸ NUT: CASHEW ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
The modest amount of cashew butter used in this fruity, hot breakfast is actually enough to make for a creamy, rich, and filling bowl of oats. We love the colorful and tasty contrast of the dried and fresh fruit additions here!
3/4 cup (120 g) dry steel-cut oats
1 1/2 cups (355 ml) unsweetened plain cashew or other nut milk
1 1/2 cups (355 ml) water
2 tablespoons (32 g) roasted cashew butter
1/3 cup (66 g) packed chopped soft dried mango
2 tablespoons (40 g) pure maple syrup or other liquid natural vegan sweetener
1/2 teaspoon ginger powder or 2 teaspoons (4 g) grated fresh ginger
Pinch salt
1/2 teaspoon pure vanilla extract
1 cup (166 g) sliced fresh strawberries
Fresh mango chunks, for garnish (optional)
Toasted coconut flakes, for garnish (optional)
Toasted cashews, for garnish (optional)
Place the oats, milk, water, cashew butter, dried mango, maple syrup, ginger, and salt in a medium pot. Bring to a low boil, then lower the heat to a simmer. Cover and simmer for 30 minutes, stirring frequently. Adjust the heat as needed to prevent scorching, and keep an extra close eye on the oats near the end of cooking as scorching risks do increase.
Stir the vanilla into the oatmeal once ready. Let stand 10 minutes on the counter, with the lid still on. Top with strawberries, fresh mango, coconut, and cashews, and serve.
YIELD: 3 to 4 servings
Multigrain Hot Cereal with Nuts and Cherries
▸ NUTS: ALMOND, WALNUT, AND PECAN ▸ QUICK AND EASY ▸ SOY-FREE POTENTIAL ▸ OIL-FREE POTENTIAL
Hearty, warm, and cozy, this cereal has a hint of tart from the cherries and just enough sweetness from the maple syrup. It is quick to put together—and it puts those instant packets to shame.
1 quart (4 cups, or 940 ml) water
1/4 teaspoon salt
1 cup (78 g) quick-cooking rolled oats
1/3 cup (65 g) amaranth
1/3 cup (56 g) quinoa
1/3 cup (47 g) bulgur wheat
1 cup (128 g) dried cherries, chopped
1/3 cup (30 g) sliced or (36 g) slivered almonds
1/3 cup (40 g) chopped walnuts
1/3 cup (37 g) chopped pecans
1/3 cup (106 g) pure maple syrup, to taste
1/3 cup (80 ml) almond milk
1 tablespoon (15 ml) pure vanilla extract
Bring the water and salt to a boil. Stir in the oats, amaranth, quinoa, and bulgur wheat. Boil for 7 to 10 minutes, stirring often, until the tails on the quinoa spring and the grains are tender. Remove from the heat and stir in the remaining ingredients. Serve immediately.
YIELD: 6 servings
Pão de Nozes (Nut Bread)
▸ NUT AND SEED: WALNUT OR PECAN AND CHIA ▸ SOY-FREE POTENTIAL
Perk up your morning ritual! An army of crunchy nuts make for a delightful, whole-grain bread that is tender and perfect to slice. Toasted (or not), with the addition of nut or seed butter (or not)—there’s just no wrong way to enjoy it.
Nonstick cooking spray or oil spray
2 tablespoons (20 g) chia seeds
1/2 cup (120 ml) unfiltered, unsweetened apple cider (not hard cider) or apple juice
2 cups (240 g) whole wheat pastry flour
1 tablespoon (12 g) baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 cup (109 g) coarsely chopped toasted pecans or (120 g) coarsely chopped toasted walnuts
3/4 cup plus 2 tablespoons (210 ml) unsweetened plain almond or other nut milk
3/4 cup plus 2 tablespoons (168 g) Sucanat
2 tablespoons (30 ml) roasted walnut or pecan oil (or any vegetable oil)
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350°F (180°C, or gas mark 4). Coat an 8 × 4-inch (20 × 10 cm) loaf pan with cooking spray. Combine the chia seeds with the juice in a medium bowl with a whisk. Set aside for 5 minutes. In a large bowl, whisk to combine the flour, baking powder, cinnamon, and salt. Add the nuts on top. Add the milk, Sucanat, oil, and vanilla on top of the chia mixture. Whisk to combine.
Pour the wet ingredients into the dry, and stir to combine with a rubber spatula. Pour the batter into the prepared pan, and bake 55 minutes, or until a toothpick inserted in the center of the cake comes out dry. Loosely cover with a piece of foil if the loaf browns too quickly. Turn off the oven and leave the loaf in the oven for another 5 minutes.
Remove from the oven, and place on a wire rack. Wait 5 minutes before removing the loaf from the pan. Let cool completely before slicing. Store the leftovers in foil or in an airtight container at room temperature for up to 4 days. This loaf freezes exceptionally well for up to 3 months, tightly wrapped in foil.
YIELD: 1 loaf
◁ Ginger or Lemon Tahini Scones
▸ SEED: SESAME ▸ SOY-FREE POTENTIAL
We’ve been fond of using tahini paste in baked goods for quite a few years now. There’s just something about the buttery flavor it imparts that we can’t get enough of. Its appearance in these unusual and elegant scones doesn’t disappoint! Serve them with all-fruit blueberry (or other berry) preserves, or vegan lemon curd.
2/3 cup (160 ml) unsweetened plain vegan milk (any kind)
2 tablespoons (40 g) pure maple syrup or agave nectar
1/4 cup (64 g) tahini paste
2 cups plus 1 tablespoon (250 g) whole spelt flour
1 teaspoon quick-rise yeast
1 tablespoon (8 g) roasted sesame seeds
1/2 teaspoon coarse kosher salt
1/4 cup (40 g) diced crystallized ginger or preserved lemons (rinsed, patted dry, pulp sliced off, chopped rind)
1/4 cup (30 g) chopped dates
1/2 teaspoon melted coconut oil
3 tablespoons (36 g) turbinado sugar (optional, for a crunchy exterior)
Combine the milk, maple syrup, and tahini in a small saucepan. Heat on medium heat until just lukewarm. In a large bowl, combine the flour, yeast, sesame seeds, and salt. Add the ginger or lemon, and dates on top. Pour the lukewarm mixture on top, and stir to combine. Use a stand mixer fitted with a dough hook, or knead by hand on a lightly floured surface, for a total of 8 minutes or until the dough is workable and cohesive. Lightly coat a large bowl with the coconut oil, and turn the dough around to coat. Cover tightly with a lid or plastic wrap, and let stand 80 minutes. Don’t be concerned if the rise isn’t impressive at this stage.
Place the sugar in a shallow plate. Pat down the dough into an 8-inch (20 cm) circle on a silicone baking mat. Cut it into 8 equal, triangular pieces, flattening each slightly. Dip each scone in the sugar, on every side. Place the scones back on the baking mat, and transfer to a baking sheet. Let stand uncovered for about 10 minutes, while preheating the oven to 400°F (200°C, or gas mark 6). Bake 16 to 18 minutes, or until golden brown. Transfer to a wire rack for 20 minutes, and serve. These are best fresh, but can be reheated in the oven.
YIELD: 8 scones
Hazelnut Chocolate Chip Muffins
▸ NUT AND SEED: HAZELNUT AND CHIA ▸ SOY-FREE POTENTIAL
There’s nothing quite like a nice, sweet muffin for breakfast or as a snack. We’re really thrilled by how pleasantly soft yet sturdy these puppies came out. If you want to make yours extra hazelnut-y, be sure to see the Recipe Note below.
3/4 cup (180 ml) fresh orange juice
2 tablespoons (20 g) chia seeds
3/4 cup (144 g) Sucanat
2 tablespoons (30 ml) neutral-flavored vegetable oil
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon coarse kosher salt
1 1/4 cups (150 g) whole wheat pastry flour
3/4 cup (90 g) hazelnut meal
1 1/2 teaspoons baking powder
1/4 cup (60 g) mini vegan semisweet chocolate chips or chopped chocolate
Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin tin with 10 paper liners. In a large bowl, whisk to combine the orange juice, chia seeds, Sucanat, oil, cinnamon, vanilla, and salt. Add the flour, hazelnut meal, baking powder, and chocolate chips on top. Stir to thoroughly combine.
Divide the batter among the liners, a generous three-quarters of the way up. Bake for 22 minutes, until the muffins are light golden brown around the edges, and firm on top. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 1 day.
YIELD: 10 muffins
CocoAlmond Waffles
▸ NUT: ALMOND ▸ SOY-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL
These waffles are rich and decadent with chocolate, coconut, and almonds playing nicely together for a sophisticated, yet fun, twist on this classic breakfast treat.
2 cups (470 ml) almond milk
2 tablespoons (30 ml) fresh lemon juice
1/2 cup (60 g) shredded coconut
3/4 cup (72 g) almond flour
3/4 cup (74 g) coconut flour
1/4 cup (30 g) oat flour
1/4 cup (20 g) unsweetened cocoa powder
3 tablespoons (24 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (73 g) brown sugar
1/3 cup (80 ml) melted coconut oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 teaspoon instant coffee crystals
1/2 cup sliced (45 g) or slivered almonds (54 g), toasted
1/2 cup (88 g) vegan chocolate chips or chunks
Pure maple syrup, to taste
Place the almond milk in a small dish. Stir in the lemon juice and set aside. It will curdle and become like buttermilk.
In a medium bowl, mix together the shredded coconut with the almond, coconut, and oat flours. Mix in the cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, stir together the brown sugar, coconut oil, vanilla and almond extracts, coffee crystals, and buttermilk mixture. Fold wet into dry and combine until well mixed.
Pour 1/2 cup (100 g) batter onto a well-oiled waffle maker and follow the directions for your machine. You may need more or less depending on the size of your waffle maker. Top with a sprinkle of toasted almonds and chocolate chips and, of course, a healthy dose of real maple syrup.
YIELD: 6 standard-size waffles
Almond Sticky Buns with Orange Glaze
▸ NUT: ALMOND ▸ SOY-FREE POTENTIAL
Almonds and orange with a hint of cinnamon play well off each other in this grown-up version of the cinnamon roll.
FOR THE STICKY BUNS:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons (24 g) turbinado sugar
1 1/2 teaspoons (1/4 ounce, or 7 g) active dry yeast
2 cups (240 g) whole wheat pastry flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (64 g) almond butter
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1/2 teaspoon mild vegetable oil
FOR THE FILLING:
1/4 cup (56 g) coconut oil
2 tablespoons (32 g) almond butter
1 cup (220 g) firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup (45 g) sliced almonds
FOR THE GLAZE:
1 1/2 cups (180 g) powdered sugar, sifted
1/4 cup (60 ml) fresh orange juice
Zest of one orange
1/4 cup (23 g) sliced almonds
To make the sticky buns: Combine the water with the sugar. Stir in the yeast and let sit a few minutes until bubbles appear, to ensure the yeast is active. In a large bowl, combine the flour, cinnamon, and salt. Add the almond butter, almond extract, and vanilla to the yeast mixture. Stir the yeast mixture into dry, mixing until combined.
Lightly flour the counter, place the dough onto the counter, and start kneading. If the dough is too dry, add a smidge more water as needed. If it is too wet, add a smidge more flour as needed. Knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with 1/2 teaspoon of oil. Place the dough in bowl and gently roll and turn the dough to coat with oil. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Gently deflate dough and place on a lightly floured surface. Knead for an additional 3 to 5 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat. On a well-floured surface, roll the dough out into a 12 × 16-inch (30 × 40 cm) rectangle.
To make the filling: Mash together the coconut oil, almond butter, brown sugar, and cinnamon using your hands to make a well incorporated paste. Spread the filling in an even layer across the dough. Then sprinkled the sliced almonds evenly all over the filling. Starting at the short end of the rectangle, roll up the dough tightly. Using a sharp knife, cut the rolled-up dough into 12 equal sticky buns.
Place on the baking sheet, equally spaced from each other. Allow to sit for about 20 minutes before baking. Bake for 16 to 18 minutes, or until golden brown. While the sticky buns are baking, prepare the glaze.
To make the glaze: Whisk together the powdered sugar and orange juice. Set aside. Have the orange zest and sliced almonds ready. Once the sticky buns are done, allow to cool for a few minutes before brushing the entire top with glaze. Sprinkle the orange zest and sliced almonds all over the top. Serve warm.
YIELD: 1 dozen sticky buns
◁ Cashew Pistachio Granola
▸ NUTS AND SEEDS: CASHEW, PISTACHIO, AND CHIA ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Awaken your still-sleepy taste buds with loads of crunch and flavor! This beautifully colored granola is great served with nut milk (unsweetened cashew milk is our favorite here) or on top of your favorite plain vegan yogurt. We’ve made the turmeric optional, but it’s so good: It makes for a nice hue and also adds warm flavor.
2 1/2 cups (240 g) old-fashioned rolled oats
2 tablespoons (20 g) chia seeds
1 teaspoon ginger powder
1 teaspoon ground cinnamon
1 teaspoon ground turmeric (optional)
1/2 teaspoon coarse kosher salt
1/4 cup (64 g) roasted cashew butter (at room temperature for easy stirring)
1/4 cup (80 g) brown rice syrup or agave nectar
1/4 cup (48 g) coconut sugar or Sucanat
2 tablespoons (30 ml) roasted pistachio oil or melted coconut oil (see Recipe Notes)
1 teaspoon pure vanilla extract
1/2 cup (70 g) dry-roasted cashew pieces
1/3 cup (47 g) chopped soft dried mango
1/3 cup (53 g) chopped dried Turkish apricots
1/4 cup (30 g) shelled dry-roasted pistachios
Preheat the oven to 300°F (150°C, or gas mark 2). Line a large, rimmed baking sheet lined with a silicone baking mat or parchment paper.
Combine the oats, chia seeds, ginger, cinnamon, turmeric, and salt in a large bowl. In a small bowl, stir to combine the cashew butter, syrup, sugar, oil, and vanilla. Pour the wet ingredients on top, stirring to thoroughly combine.
Place the granola in an even layer on the prepared sheet. Bake until it is golden brown and smells toasty, about 30 minutes, carefully flipping with a large spatula approximately every 10 minutes. Remove from the oven and let cool on the sheet. The granola will crisp up as it cools. Stir the cashews, mango, apricots, and pistachios into the cooled granola. Store in an airtight container at room temperature for up to 2 weeks.
YIELD: 6 cups (660 g)
Peanut Butter French Toast with Maple Pecan Dipping Sauce
▸ NUTS: PEANUT AND PECAN ▸ SOY-FREE POTENTIAL ▸ QUICK AND EASY
This is a great breakfast treat when you have a big family, or the kids are having a sleepover, or you want to make a fun, casual breakfast. If you want to make a smaller batch, feel free. The dipping sauce is made with equal parts maple syrup and peanut butter, so adjust accordingly.
FOR THE PEANUT BUTTER FRENCH TOAST:
Day-old French baguettes (you can use any type of bread, but we like French bread for French toast!)
1 1/2 cups (180 g) whole wheat pastry flour, or all-purpose flour (185 g), spooned and leveled
1/4 cup (24 g) powdered peanut butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (355 ml) nut milk
Oil for frying
Powdered sugar, for garnish (optional)
FOR THE MAPLE PECAN DIPPING SAUCE:
1/2 cup (120 ml) pure maple syrup
1/2 cup (128 g) peanut butter
1/3 cup (37 g) chopped pecans, roasted or toasted
To make the French toast: First cut the baguette on the bias into slices 1 inch (2.5 cm) thick. Mix together the flour, powdered peanut butter, cinnamon, and salt in a medium mixing bowl. Mix in the nut milk and stir until well combined. The consistency should be that of a pancake batter.
Add enough oil to a frying pan to equal 1/2 inch (1.3 cm) deep and preheat the oil to 350°F (180°C). Line a platter or plate with paper towels to absorb excess oil.
Dip a slice of baguette into the batter and remove excess batter. Carefully add the battered bread to the oil and fry until golden; flip and repeat with the other side. Carefully remove from the pan and transfer to the lined platter. Repeat with the remaining slices until all the batter is used. Garnish with a sprinkle of powdered sugar, if desired.
To make the dipping sauce: Stir together the maple syrup and peanut butter until well combined. Fold in the pecans. If you are using raw pecans, chop them, then lightly toast them in a dry pan. This process doesn’t take long, so be careful not to burn your nuts! Serve on a plate with a small dish for dipping. Alternatively, you can serve traditionally with the dipping sauce drizzled all over the top.
YIELD: Servings will vary, depending on the size of your baguettes and how small you cut them.
PB&J Breakfast Samosas
▸ NUT: PEANUT ▸ SOY-FREE POTENTIAL ▸ OIL-FREE POTENTIAL (BAKED VERSION ONLY)
These handheld pockets of goodness are a great replacement for those toaster pastries that start with a Pop and end with a Tart. They can be made two ways: bake ‘em or fry ‘em. The addition of beans gives these an extra protein and fiber punch to get you through your busy day. If you’re not feeling bean-y, leave it out and just fill your samosas with nut butter and jam.
1/2 cup (62 g) all-purpose flour
1/2 cup (120 ml) water
4 (6-inch, or 15 cm) vegan flour tortillas
1 can (15 ounces, or 425 g) white beans, drained and rinsed (optional)
1/2 cup (128 g) peanut butter or any nut butter of choice, divided
1/2 cup (120 ml) nut milk of choice, divided
1/2 cup (160 g) your favorite jam or jelly
2 tablespoons (24 g) granulated raw sugar
1/2 teaspoon ground cinnamon
Oil for frying (optional)
Mix together the flour and water into a paste in a small bowl and set aside. Cut your tortillas in half. Add the beans (if using), peanut butter, and 1/4 cup (60 ml) of the milk to a blender. Purée until smooth. Have jam or jelly at the ready. Mix together sugar and cinnamon in a small bowl, and set aside.
Lay one tortilla half on a flat work surface with the straight edge on top. Fold the left corner down to the center of the rounded edge. Repeat with the right corner to form a triangle. Glue the two straight edges together using a line of flour paste spread onto the tortilla with your finger. Fill the pocket with 2 tablespoons (35 g) of the peanut butter–bean mixture and 1 tablespoon (20 g) of the jam. Seal the pouch closed with another line of flour paste.
To Bake: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a reusable baking mat. Arrange the samosas on the tray and brush with the remaining milk. Sprinkle liberally with the cinnamon and sugar mix. Bake for 8 to 10 minutes, or until golden around the edges and the sugar has melted onto the samosas.
To Fry: Preheat the oil to 350°F (180°C). Fill a small pot with 2 inches (5 cm) of oil or use your deep fat fryer. Line a plate with paper towels to absorb excess oil after frying. Carefully add one samosa to the oil and fry for 1 minute, or until golden and crispy. Carefully flip and repeat on the other side. Transfer to the paper towel–lined tray. Sprinkle with the cinnamon and sugar mix.
Allow to cool before serving.
YIELD: 8 samosas
◁ Banana-Nut-Bread Pancakes
▸ NUT AND SEED: WALNUT AND FLAX ▸ SOY-FREE POTENTIAL
Everything you love about banana nut bread, but in a pancake.
FOR THE PANCAKES:
1 cup (235 ml) nut milk
1 tablespoon (15 ml) fresh lemon juice
1/2 cup (60 g) whole wheat pastry flour
3/4 cup (93 g) all-purpose flour
1 tablespoon (7 g) ground flaxseed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons (41 g) brown sugar
2 tablespoons (30 ml) melted coconut oil
1 teaspoon pure vanilla extract
1 ripe banana, mashed
1/2 cup (60 g) chopped walnuts
FOR THE TOPPING:
1 banana, sliced
1/2 cup (60 g) chopped walnuts
Warmed pure maple syrup, to taste
In a small bowl, add the nut milk and lemon juice. Set aside. It will curdle and become like buttermilk. In a separate bowl, mix together the whole wheat pastry flour, all-purpose flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon.
Add the brown sugar, melted coconut oil, vanilla, and mashed banana to the buttermilk mixture. Stir to combine. Add the wet to dry and mix until well incorporated. Fold in the chopped walnuts. Allow to rest 15 minutes before cooking.
Heat a nonstick or cast-iron skillet over medium heat. Using a 1/3-cup measure (3.25 ounces, or 92 g), pour the batter onto the griddle and cook as you would any pancake, or until bubbles begin to pop and edges begin to lift, then flip. Repeat with the remaining batter. To serve, top with the sliced banana, chopped walnuts, and warmed maple syrup.
YIELD: 6 to 8 pancakes
◁ Strawberry Almond Horchata
▸ NUT: ALMOND ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
Horchata is a creamy, rice-based Mexican drink, with various flavors added in. Here, we’ve added roasted almonds for a richer taste, and a touch of coconut cream for extra creaminess. The fruity, refreshing outcome is a welcome addition to the morning table!
1/2 cup (90 g) dry brown jasmine rice, rinsed and drained
1/2 cup (60 g) dry-roasted or raw almonds (skinned or not), to taste
4 cups (940 ml) filtered water, divided
1/4 cup (60 g) chilled coconut cream
3/4 cup (140 g) frozen strawberries
2 tablespoons (40 g) agave nectar or pure maple syrup, to taste
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure rosewater, to taste (optional)
Pinch fine sea salt
Place the rice and almonds in a large glass measuring cup or other glass container, and cover with 2 cups (470 ml) filtered water, or enough to cover by about 2 inches (5 cm). Cover with a lid or plastic wrap, and let stand at room temperature for at least 8 hours, up to 22 hours.
Drain (discard the soaking water) and rinse well. Place in a blender or use an immersion blender, and cover with the remaining 2 cups (470 ml) water. Blend until the rice and almonds are completely broken down.
Place a fine-mesh sieve on top of a large glass measuring cup or bowl. Use a nut milk bag to strain the rice and almond milk, making sure to squeeze the bag to get all the liquid out. Do not discard the pulp! (See Recipe Note.)
Add the coconut cream, strawberries, agave, vanilla, rosewater (if using), and salt to the blender, along with the rice and almond milk mixture. Blend until thoroughly combined and smooth. Have a taste and add extra sweetener to taste if needed. Serve immediately: the frozen berries will take care of chilling the drink.
YIELD: Three 1-cup (235 ml) servings
◁ Creamy Cashew Miso Oats
▸ NUT AND SEED: CASHEW AND SESAME ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE
This mellow, buttery, risotto-like concoction was originally created to be a nutritious, savory breakfast item, but it’s also fantastic as a light supper. Pick the garnishes you crave the most, and make this recipe your own! Props to Liz Wyman for coming up with the idea of serving these versatile oats with mushrooms for a savory boost.
1 cup (184 g) dry oat groats
1 3/4 cups plus 2 tablespoons (445 ml) water or mushroom broth, divided
1/4 cup (64 g) roasted unsalted cashew butter (or any other nut or seed butter, preferably unsalted)
2 tablespoons (36 g) shiro (white) miso
1 1/2 teaspoons fresh lemon juice
1 to 2 cloves garlic, grated or pressed, to taste
Garnishes: thinly sliced scallion (green parts only); sliced mushrooms of choice sautéed in tamari; thinly sliced pickled cucumber and carrot; sesame seeds; lemon wedges; brown rice vinegar; tamari
Place the oats in a large, glass measuring cup. Cover with an extra 2 inches (5 cm) filtered water, tightly cover with plastic wrap, and soak overnight (about 8 hours) at room temperature. Drain (discard the soaking water) and rinse thoroughly.
Place the oats in a large skillet, and cover with 1 1/2 cups (355 ml) water. Cover and bring to a boil. Cook uncovered on medium heat for 10 minutes, stirring occasionally. Cover with a lid and simmer another 10 to 15 minutes, until the liquid is absorbed and the oats are al dente. If the oats are still too hard, you can add water as needed here. Stir occasionally.
Whisk together the remaining 1/4 cup plus 2 tablespoons (90 ml) water, cashew butter, miso, lemon juice, and garlic.
Stir the miso mixture into the oats. Simmer partially covered until tender, thickened, and not soupy, about 10 minutes. Stir occasionally so as not to scorch. If the oats are not tender to taste, you can still add a little extra water here, but be sure not to boil in order to retain miso’s healthy properties.
Turn off the stove and let stand covered for another 10 minutes. Serve each portion with garnishes of choice.
YIELD: 3 servings
◁ Protein-Packed Breakfast Scramble
▸ NUTS AND SEEDS: PEPITA, CASHEW, ALMOND, HEMP HEART, AND FLAX ▸ QUICK AND EASY ▸ OIL-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL
A nutty take on your ‘fu scram. Eat it as is, wrap it up in a tortilla for an on-the-go breakfast wrap, or top a bowl of brown rice with it for a really, really hearty meal.
1 can (15 ounces, or 425 g) chickpeas, with the liquid
1 block (8 ounces, or 227 g) extra or super firm tofu (we prefer smoked tofu in this recipe), drained and pressed
1/3 cup (21 g) pepitas
1/2 cup (56 g) cashews
1/4 cup (27 g) slivered almonds
1/4 cup (40 g) hemp hearts (hemp seeds with shells removed)
1 tablespoon (7 g) whole flaxseed
1 tablespoon (10 g) minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
4 ounces (112 g) baby spinach
1/4 teaspoon black salt (kala namak)
Salt and pepper
Heat a large, nonstick frying pan or well-seasoned cast-iron skillet over medium heat. Add in the chickpeas and liquid and begin to cook. While the beans are cooking, cube the tofu into small bite-size pieces. (Some prefer them cubed, and some of y’all prefer to crumble your ‘fu, so do as you please.)
Add the tofu to the pan. Stir in the seeds, nuts, garlic, mustard, and spices, and mix to combine. Continue to cook and toss until all the ingredients are coated and heated through and most of the liquid has been absorbed or evaporated. Turn off the heat; stir in the spinach and black salt. Add salt and pepper to taste.
YIELD: 4 meal-size servings or 8 side-dish servings
◁ Cashew Butter and Sesame Tomato Jam on Toast
▸ NUT AND SEED: CASHEW AND SESAME ▸ SOY-FREE POTENTIAL
Artisan toast is all the rage these days and this one fits the bill nicely. This simple breakfast can be made quickly if you make the Tomato Jam ahead of time. If you are gluten-sensitive, this recipe can be easily made gluten free by choosing gluten-free bread for the toast.
FOR THE SESAME TOMATO JAM:
1 can (15 ounces, or 425 g) diced tomatoes, with their juices
1/2 cup (80 g) diced red onion
1 tablespoon (22 g) molasses
2 teaspoons (10 ml) sesame oil
2 teaspoons (6 g) minced garlic
1 teaspoon sambal oelek
1 teaspoon sesame seeds (white or black, or both!)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
FOR EACH SLICE OF TOAST:
1 slice of bread
1 tablespoon (16 g) cashew butter
1/4 of an avocado, sliced (optional)
2 tablespoons (40 g) Sesame Tomato Jam
Salt and pepper
Chopped cilantro, for garnish (optional)
Chopped scallion, for garnish (optional)
To make the Sesame Tomato Jam: Add all the ingredients to a sauce pot and stir to combine. Bring to a simmer over medium-high heat and simmer 20 to 25 minutes, or until most of the liquid has been absorbed and you are left with a thick jam-like spread. Stir continuously. Cool completely and store in an airtight container in the refrigerator until ready to serve.
To make the toast: Toast the bread, spread each slice of bread with cashew butter. Add slices of avocado, if desired. Then add the Sesame Tomato Jam. Sprinkle on salt and pepper to taste. Garnish with cilantro and scallion, if desired, and serve.
YIELD: 1 1/2 cups (480 g) Sesame Tomato Jam
Cashew and Seeds Sandwich Bread
▸ NUT AND SEEDS: CASHEW, PEPITA, CHIA, AND FLAX ▸ SOY-FREE POTENTIAL
This bread is packed with nuts and seeds! If you want to go overboard (in the best possible way), you know you’ll want to toast a slice or two and spread even more nut or seed butter on top.
1 1/2 cups (180 g) whole spelt flour, plus extra for kneading and dusting
1 1/2 cups (180 g) whole wheat bread flour or regular bread flour (see Recipe Note)
1 1/2 teaspoons quick-rise yeast
1 generous teaspoon fine sea salt
1/4 cup (30 g) roasted pepitas
2 tablespoons (20 g) chia seeds
2 tablespoons (15 g) golden roasted flaxseeds
1 cup (235 ml) lukewarm unsweetened plain cashew milk
1/4 cup (64 g) roasted cashew butter
1 tablespoon (20 g) brown rice syrup, regular molasses, or pure maple syrup
Nonstick cooking spray or oil spray
In a large bowl, combine the flours, yeast, salt, pepitas, chia seeds, and flaxseeds. In a separate bowl, whisk to combine the milk, cashew butter, and syrup. Pour the wet ingredients into the flour bowl, and stir to combine with a wooden spoon or rubber spatula. Transfer the mixture to a lightly floured surface once it starts forming into a dough, and knead until a supple, cohesive dough forms, about 8 to 10 minutes. Alternatively, this can be done with a stand mixer, using a dough hook. Place the dough back into the bowl, cover tightly, and let stand until doubled, about 75 minutes.
Lightly coat an 8 × 4-inch (20 × 10 cm) loaf pan with cooking spray. Gently punch down the dough, flatten it with your hands or a rolling pin into a 9-inch (23 cm) square, and divide it into 3 equal parts. Roll up each part tightly and gather to form a single loaf, with 3 humps. Gently press down the loaf to fit the pan. Cover with plastic wrap, and let rise until doubled and slightly over the edges of the pan, about 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5). Remove the plastic wrap, and place the bread into the oven (not too close to the burners as the dough will continue rising). Bake until golden brown, about 30 minutes. Remove from the pan, place on a cooling rack, and let cool completely before slicing.
YIELD: 1 loaf