Archive

Course: Breakfast

Pistachio-Crusted Pain Perdu Blackberry Chantilly

Ingredients

  • 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
  • 3 tablespoons butter
  • 1 cup salted pistachios, finely crushed
  • 2 teaspoons sugar
  • 1 pint blackberries
  • 3⁄4 cup heavy cream

Pistachio Pain Perdu Soak

  • 3⁄4 cup milk
  • 2 eggs
  • 1 tablespoon sugar
  • 1 tablespoon store-bought pistachio paste
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Pinch of salt

Instructions

Prep Ahead (The Night Before)

  1. Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
  2. Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
  3. Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.

Prep Ahead (1 Hour Before Event)

  1. Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
  2. Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.

Instructions

  1. Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
  2. Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
  3. Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
  4. Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.

Assembly

  1. Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
  2. Garnish with some sliced blackberries and pistachios around.

Almond Mode Oats

Description

Guaranteed to be your new favorite comfort food! Power up and conquer the day ahead with a steaming bowl of oats to keep you full and fueled for hours.

Ingredients

  • 3/4 cup rolled oats
  • 2 cups unsweetened almond milk
  • 2 teaspoons chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon almond butter
  • Liquid stevia or preferred sugar substitute, to taste
  • 10 unroasted whole almonds
  • Optional: fresh fruit slices or berries

Instructions

  1. Using a food processor or blender, grind rolled oats into an almost flour-like consistency.
  2. Pour ground oats, almond milk, chia seeds, cinnamon, vanilla extract and salt into a medium size pot and stir.
  3. Place on stove and set heat to medium. Bring to a boil.
  4. Once the mixture is boiling, lower temperature to a simmer.
  5. Stir slowly and cook until the oats reach a medium-thick consistency (Tip: Add more water if the consistency of the mixture is too thick).
  6. Remove pot from heat and let cool.
  7. Stir in the almond butter and sugar substitute.
  8. Divide into two bowls and top with whole almonds for a crunchy finish! You can also add fresh fruit, if desired.

Peach Pecan Crumble Muffins

DESCRIPTION

Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!

INGREDIENTS

Muffin Ingredients

  • 3/4 cup pecan meal
  • 1 1/2 cups oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup applesauce, room temperature
  • 1/2 cup fresh peach, diced into cubes
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
  • 1 1/4 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of salt

Crumble Ingredients

  • 1 cup raw pecan pieces
  • 3 tablespoons vegan butter or melted coconut oil
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • White chocolate for drizzling, optional

Instructions

  1. Preheat oven to 350F and line a cupcake tin with liners.
  2. Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
  3. Divide the batter amongst the cupcake tins.
  4. Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
  5. Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
  6. Store in an air right container in the fridge!

Banana Pecan Chia Parfait

Description

Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!

Ingredients

  • 1/3 cup pecan pieces
  • 1/4 cup chia seeds
  • 1 1/2 cups plant milk
  • 1 teaspoon cinnamon
  • 1 1/4 teaspoon vanilla
  • 1 banana
  • 1-2 tablespoons pecan butter, optional
  • 1-2 tablespoons maple syrup, optional

Instructions

  1. Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
  2. Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
  3. Then layer with remaining 1/2 sliced banana & pecans.
  4. Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!