Are you looking for inspiration for Easter? I’ve got you covered. Below you will find lots of recipes either for brunch or breakfast, but also if you wish to serve some special cupcakes or treats or even a cake. Check the links below the pictures, I always start from left to right. You will find all recipes from the featured picture in this blog post.
I have said this before, but I don’t mind repeating it yet again, I am a huge fan of breakfast that can be prepared the night before. These overnight sourdough pancakes definitely fit the bill. I decided to serve them with a delicious blueberry sauce. If you are anything like me, it hurts each time you have to discard some of your sourdough starter. I personally find it so delightful to actually use these discards and make some deliciousness out of it. For this recipe we will need 200 grams of sourdough starter, so nothing is going to be wasted. Are you in the mood for trying this recipe?
My nine favorite recipes with pumpkin. Finally it is the season again for my beloved pumpkin. So let me introduce to you my favorite recipes, be it breakfast, in a cookie, a cake, cupcake or in waffles, let this orange vegetable shine. What is your favorite recipe with pumpkin?
These cranberry orange muffins are the perfect start of a winter day. They are not overly sweet and have just a little bit of glaze, lots of cranberries and a soft dough in the center. I got so excited when our local produce owner started selling fresh cranberries. They are really hard to come by in Germany. He said he would have them around for a while, so I immediately knew I was going to make these muffins. Since my blueberry muffins are a hit every year, I wanted to create a winter version of this beloved muffin. Of course you are free to make them without the glaze, they taste wonderful just as is.
Spice waffles with mulled wine cherries! I love breakfast. I love eating breakfast, especially on weekends when I can get up early and have enough time at hand to make something special. I really enjoy making these waffles for a breakfast or bunch. Do you like using cinnamon, nutmeg, etc. also in January and February? Here in Germany you can buy already prepared spices mixes for gingerbread and I love buying in bulk shortly before Christmas to have the spices also available in January and February. I love making waffles with this spice mix, especially between Christmas and New Year’s when people are on vacation and are more relaxed.
You have company coming over or you are in the mood for a delicious breakfast that looks fabulous? Look no further, this fruit pizza is perfect for this occasion. The base consists of nuts and dates, you can also use coconut or soya yoghurt as the cream, and the pizza is then topped off with fruits that are in season. I promise you, this elegant and healthy breakfast doesn’t take very long to prepare and is healthy, gluten free, and if you want to, also vegan.
I already published a fruit pizza on the blog, that one is slightly unhealthier as it has a brownie as the base. If you are interested, check out the reipce in this blog post. Today I decided to go for a much healthier version. The base is so easy to prepare and only contains nuts and dates. You can go fully vegan if you choose coconut or soya yoghurt as the second layer. My version was prepared with Greek yoghurt.
Today I brought along some porridge, the best basic recipe, which is gluten free and can be made vegan. You may think that this is a simple recipe, but I let me tell you, I tried many versions before I was finally happy to post. You know, because I only want to post the best. But I think that’s the tricky party about basic recipes, for them to really be versatile, for them to work in many different kitchens, you need to have it bullet-proof.
I have come to enjoy porridge when I spent a gap year in Canada after highschool. Porridge was not really in fashion in Germany at that point, the literal German translation of porridge is oatmeal slime. Do I need to say anything else? Who calls food slime? Anyway, so I am delighted to say that fifthteen years later porridge has become much more popular again in Germany, probably also because it is a gluten free breakfast, which can be made vegan very easily and it is extremely healthy and keeps you going.
I love eating warm breakfast, I find it extremely satisfying. For that reason porridge is really meant for me. Overnight oats are not that bad either, but I will always go for porridge instead. I find it is the perfect way to start the day.
Have you ever eaten pumpkin waffles? I hadn’t, I know, shame on me. But this year I somehow got into the pumpkin haze. So I cecked out Pinterest and found a lot of different recipes. Finally I encountered the recipe below and bam, I was hooked. These pumpkin waffles are super fluffy, I love that they are crispy on the outside, soft on the inside and tall and thick. I think they can be served either for breakfast, but also as a nice dessert.
Yeah, I know, there are so many blueberry muffin recipes out there. I know. But this is my favorite and it is so simple. Please bear with me and make a dozen, or two. Because they are full of this blueberry goodness, and they just make you happy. I promise.
My friends, I finally made another vegan recipe again, a vegan spirulina and blackberry smoothie. Have you ever heard of spirulina? I hadn’t, it is an algae that is rich in nutrients, vitamins and proteins, one of those “superfoods.” I decided to order some blue powder on Amazon because I am currently organizing the blog event “Colorful Food.” The idea is to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. As I am the host of the event, I had to of course also represent all colors on my blog. Below you can see the colorful fruit pizza that started the event with all rainbow colors, followed by red strawberry pancakes, orange mango mini cakes, yellow lemon soufflé, green kiwi sheet cake and today a BLUE breakfast smoothie.
You can probably imagine that blue was scaring me because I ask for no additional food coloring to be used, so I looked for naturally blue ingredients. That’s hard if you mainly focus on fruits like I do as this is a baking blog. Red cabbage apparently can turn blue, if done correctly, but that I didn’t want to try. So I came across spirulina, normally algae is green, but apparently this one is naturally blue.