SWEET BREAKFAST TREATS

We’ve all heard repeatedly that breakfast is the most important meal of the day, yet so many people still don’t eat breakfast. And those who do often eat foods with little or no nutritional value, like donuts and sugary cereals. Breakfast sets the tone for your day, so try to make enjoying a genuinely healthful and delicious breakfast a priority.

I’m not saying you have to give up things that are a little sweet for breakfast if that’s what you crave. This is a sweets book, after all. The important thing is to be sure that you nourish yourself with whole foods, and especially whole grains, which are the perfect food to start your day. Their high-fiber, slow-burning complex carbohydrates give you the kind of energy that you need to get moving—and then keep going—without the jarring blood sugar spikes you can get from refined sugars and refined grains. Getting into a routine of eating grains for breakfast also helps gives your digestive system a nice rhythm, with a regular meal of high-antioxidant fiber to start each day.

This isn’t about sacrifice. All the breakfast treats you’ll find in this chapter are tasty as well as hearty. Give your usual oatmeal or boxed cereal a break and make a rice porridge or completely fuss-free muesli for a change. Or if you’re looking for convenience, try the homemade granola recipes. And when you have time and the inclination, and maybe a crowd to feed, branch out with pancakes that pack whole-grain goodness into a fluffy fruit- or nut-studded delight, or a nifty and unconventional breakfast polenta.

If you exercise in the mornings, or if you just don’t have time to sit down to a meal, you’ll love the recipes for granola bars, breakfast cookies, and energy bars. They make for a small, easily digestible meal before all that cardio—or computer programming, or whatever challenges you face. Their packable nature takes them beyond breakfast, and you’ll be saved from stomach-growling hunger on a bike ride or long commute if you have one on hand. They may not last for months like store-bought bars, but they are so much more delicious that there is no comparison.

Pomegranate and Dried Blueberry Muesli

Muesli is a simple way to enjoy whole grains in the morning without having to cook them. Simply stir the oats and liquids together the previous evening. Overnight, the oats will soak up the juice and nondairy milk, making for a soft, supremely enjoyable breakfast cereal.

Serves 4

INGREDIENTS

2 cups/480 ml pomegranate juice

1 cup/240 ml vanilla nondairy milk

2 1/2 cups/250 g thick rolled oats

1/2 cup/85 g dried blueberries

Nuts, if desired

METHOD

In a storage container with a lid, combine the pomegranate juice, nondairy milk, oats, blueberries, and nuts (if using). Stir until well mixed. Cover and refrigerate for 4 to 12 hours. Serve cold, or warm the muesli in the microwave or on the stovetop.

Polenta with Cherry Sauce

This polenta, enhanced with your choice of ancient grains and liberally doused with sweet cherries, makes for a fun and tasty breakfast. This method, in which you prepare the polenta the day before, chill it, and then fry or bake it the next morning, results in a slab with crispy edges, essentially giving your hot cereal some texture and visual appeal!

Serves 4 to 6

INGREDIENTS

Polenta

1 cup/140 g coarse cornmeal

3 cups/720 ml water

1 cup/200 g amaranth or teff (or 1 cup/140 g additional coarse cornmeal)

1 cup/240 ml vanilla nondairy milk

1/2 cup/55 g pine nuts, toasted (see Tip)

Sauce

10 oz/280 g frozen dark cherries

1/2 cup/120 ml maple syrup

1/2 cup/120 ml apple juice

1 tbsp cornstarch

METHOD

Oil a 9-by-5-in/23-by-12-cm loaf pan.

To make the polenta: Put the cornmeal in a medium saucepan, then add the water gradually while whisking continuously. Whisk in the amaranth. Bring to a boil over medium heat, then cook, whisking continuously, until thick, about 5 minutes. Whisk in the nondairy milk and cook, stirring frequently, until very thick, 5 to 10 minutes. Stir in half of the pine nuts.

Scrape the polenta into the prepared pan and spread it in an even layer. Sprinkle the remaining pine nuts on the top and press to adhere. Cover tightly and refrigerate for at least 4 hours, until firm.

To make the sauce: In a small saucepan, combine the cherries and maple syrup. Bring to a boil over medium heat. Lower the heat to maintain a simmer. In a cup or small bowl, whisk the apple juice and cornstarch together until smooth, then stir the mixture into the cherries. Cook until shiny and thickened, about 5 minutes.

Slice the polenta and either fry it in a lightly oiled, well-seasoned cast-iron skillet or bake it on an oiled baking sheet at 400°F/200°C/gas 6 for 10 to 15 minutes, until heated through and browned. Serve topped with the warm sauce, reheating it if need be. Stored in separate airtight containers, the polenta and cherry sauce will keep for about 1 week.

Sweet Congee with Black, Red, and Brown Rices and Asian Pear

Congee is a traditional savory rice porridge often eaten in China. It’s usually made with white rice, but this recipe features a trio of whole rices, which will be more filling and give you more sustained energy than white rice. You can make this with just one of the three types of rice listed if that’s all that you have on hand. I’ve given you three options on the cooking method, but be aware that the minimum cooking time is over an hour, so plan ahead.

Serves 5

INGREDIENTS

41/2 cups/1 L water

1/4 cup/55 g black rice

1/4 cup/55 g red rice

1/2 cup/105 g short-grain brown rice

1 slice fresh ginger

1 tbsp agave syrup or maple syrup

21/2 cups/600 ml julienned Asian pears or apples

METHOD

Cooking Option 1

In a slow cooker, combine the water, rices, and ginger. Bring to a boil at high heat, then reduce the heat to low and cook for 5 hours. The rice grains should be exploded and the mixture should have the consistency of thin porridge.

Cooking Option 2

In a medium saucepan, combine the water, rices, and ginger. Bring to a boil at high heat, then reduce the heat to low and cook for 1 hour. The rice grains should be expanded and the mixture should have the consistency of thin porridge.

Cooking Option 3

To speed the prep time in the morning, cook the rices on the stovetop the night before. Combine 2 cups/480ml of the water, the rice, and ginger. Bring to a boil over high heat, then lower the heat, cover, and simmer for 40 minutes, until all the water is absorbed. Cool, cover, and refrigerate overnight. The next morning, add the remaining21/2 cups/600ml water and bring to a boil over high heat. Lower the heat and simmer, stirring frequently, for about 20 minutes. Remove from the heat.

Stir the rice vigorously, then stir in the agave syrup. Serve hot, in 1-cup/ 240-ml portions, with 1/2 cup/120 ml of the pears atop each serving.

Olive Oil and Date Granola

Olive oil is so delicious and nutritionally superior, we really ought to use it in more baked goods. This granola will have a hint of olive oil flavor if you use a stronger-tasting one, or if you choose a mild olive oil, its flavor will hardly be noticeable.

Makes 6 cups/1.4 L

INGREDIENTS

4 cups/400 g rolled oats

1 cup/145 g raw almonds, coarsely chopped

Grated zest of 1 large orange

1/2 cup/120 ml agave syrup

1/4 cup/60 ml extra-virgin olive oil

1/4 cup/60 ml fresh orange juice

1/4 tsp salt

1 cup/170 g pitted dates, coarsely chopped

METHOD

Preheat the oven to 300°F/150°C/gas 2. Oil two rimmed baking sheets.

In a large bowl, combine the oats, almonds, and orange zest. In a medium bowl, combine the agave syrup, olive oil, orange juice, and salt and whisk until thoroughly blended. Pour into the oat mixture and stir until thoroughly combined.

Spread the mixture on the prepared baking sheets. Bake for 50 minutes, rotating the pans and turning the granola with a spatula after 30 minutes of baking. The granola will be quite golden and toasted looking.

Sprinkle half of the dates over each pan of hot granola and mix well. Cool completely on the baking sheets before transferring to an airtight container or zip-top bags. Stored at room temperature, the granola will keep for about 2 weeks.

Coconut-Banana Granola

Coconut milk and dried coconut give this granola wonderful richness and texture. Their tropical flavor is further enhanced by the addition of banana.

Makes 12 cups/2.8 L

INGREDIENTS

6 cups/600 g rolled oats

1 cup/90 g unsweetened shredded dried coconut

1/2 cup/65 g whole-wheat flour

1/4 tsp salt

1 banana

1 cup/240 ml coconut milk

1/2 cup/120 ml coconut oil

1/2 cup/100 g granular palm sugar, palm sugar paste (see Tip), or Sucanat

2 tbsp ground flaxseeds

1/2 tsp coconut extract

1/2 tsp almond extract

METHOD

Preheat the oven to 300°F/150°C/gas 2. Lightly oil two rimmed baking sheets.

In a large bowl, combine the oats, dried coconut, flour, and salt and stir until well mixed. In a food processor, purée the banana. Add the coconut milk, coconut oil, sugar, flaxseeds, coconut extract, and almond extract and process until thoroughly combined. Pour into the oat mixture and mix well; your hands may work best for this.

Distribute the mixture over the prepared baking sheets, squeezing to form loose clumps. Bake for 1 hour, rotating the pans and turning the granola with a spatula every 20 minutes. The granola will be browned but still feel soft; it will crisp up as it cools.

Cool completely on the baking sheets before transferring to an airtight container or zip-top bags. Stored at room temperature, the granola will keep for about 2 weeks.

TIP To measure palm sugar paste by volume, first chop, mash, or grate it, then pack it into a measuring cup. This makes it easier to stir the palm sugar into dry mixtures or helps it dissolve in unheated liquid mixtures.

Pumpkin-Spice Granola

If you love pumpkin pie, this is the granola for you. Douse it in creamy nut milk and savor the pumpkin-spice flavors as the crisp granola gets soft and chewy. This granola makes a great holiday gift; pack it in a jar or even just in a baggie.

Makes 12 cups/2.8 L

INGREDIENTS

6 cups/600 g rolled oats

1/2 cup/55 g oat flour, or 1/2 cup/65 g whole-wheat flour

1/2 tsp salt

1 cup/240 ml apple juice concentrate, thawed

3/4 cup/150 g granular palm sugar, palm sugar paste (see Tip, or Sucanat)

1/2 cup/120 ml canola oil

1/2 cup/125 g pumpkin purée (see Tip)

2 tbsp ground flaxseeds

1 tbsp pumpkin pie spice

1 tsp vanilla extract

1 cup/115 g walnuts, coarsely chopped

METHOD

Preheat the oven to 300°F/150°C/gas 2. Lightly oil two rimmed baking sheets.

In a large bowl, combine the oats, flour, and salt and stir until well mixed. In a food processor, combine the apple juice concentrate, sugar, canola oil, pumpkin purée, flaxseeds, pumpkin pie spice, and vanilla and process until thoroughly combined. Pour into the oat mixture, add the walnuts, and mix well; your hands may work best for this.

Distribute the mixture over the prepared baking sheets, squeezing to form loose clumps. Bake for 70 minutes, rotating the pans and turning the granola with a spatula every 20 minutes. The granola will be quite browned but still feel soft; it will crisp up as it cools.

Cool completely on the baking sheets before transferring to an airtight container or zip-top bags. Stored at room temperature, the granola will keep for about 2 weeks.

Maple-Almond Granola

When you buy maple granola at the store, chances are there is just a whisper of maple syrup and a bunch of sugar, perhaps augmented by some maple flavoring. Here’s a recipe so you can make your own and be sure that all of the ingredients are of the highest quality and nothing fake is masquerading as a whole food.

Makes 10 cups/2.4 L

INGREDIENTS

4 cups/400 g rolled oats

1 cup/145 g raw almonds, coarsely chopped

1/2 cup/55 g raw wheat germ

1/2 cup/65 g whole-wheat flour

1/2 tsp salt

1 cup/240 ml maple syrup

1/4 cup/60 ml canola oil

2 tsp vanilla extract

1/2 tsp almond extract

METHOD

Preheat the oven to 300°F/150°C/gas 2. Lightly oil two rimmed baking sheets.

In a large bowl, combine the oats, almonds, wheat germ, flour, and salt and stir until well mixed. In a medium bowl, combine the maple syrup, canola oil, vanilla, and almond extract and whisk until thoroughly blended. Pour into the oat mixture and mix well; your hands may work best for this.

Distribute the mixture over the prepared baking sheets, squeezing to form loose clumps. Bake for 50 minutes, rotating the pans and turning the granola with a spatula after 30 minutes of baking. The granola will be browned but still feel soft; it will crisp up as it cools.

Cool completely on the baking sheets before transferring to an airtight container or zip-top bags. Stored at room temperature, the granola will keep for about 2 weeks.

Peanut Butter and Chocolate Chip Granola Bars

On those days when it’s too hot to turn on the oven, you can still make these no-bake granola bars. The simple stovetop method is easy enough for kids to do. Just make sure that the chocolate chips and peanuts are frozen, so they don’t soften when you mix everything together.

Makes 9 bars

INGREDIENTS

2 cups/200 g rolled oats

1 cup/30 g crisp brown rice cereal

2 tbsp whole-wheat flour

Pinch of salt

1/2 cup/120 ml brown rice syrup

2 tbsp palm sugar paste (see Tip), granular palm sugar, or Sucanat

1/2 cup/125 g crunchy peanut butter

1/2 tsp vanilla extract

1/2 cup/85 g vegan chocolate chips, frozen

1/2 cup/55 g roasted, unsalted peanuts, frozen

METHOD

Oil a 9-in/23-cm square baking pan.

In a large, dry skillet over medium-high heat, swirl the oats until fragrant and toasted, about 3 minutes. Immediately transfer to a large bowl to prevent burning. Add the brown rice cereal, flour, and salt and stir until well mixed.

In a small saucepan over medium-high heat, combine the brown rice syrup and sugar. Bring to a boil, then lower the heat and simmer for 1 minute. Remove from the heat. Add the peanut butter and vanilla and stir until smooth. Pour into the oat mixture and stir until thoroughly combined. Stir in the chocolate chips and peanuts.

Scrape the mixture into the prepared pan and, using wet hands, press it in an even layer.

Cover with plastic wrap and refrigerate for at least 3 hours. Cut 3 by 3, to make 9 squares. Stored in an airtight container in the refrigerator, the granola bars will keep for about 2 weeks.

Cranberry-Spice Granola Bars

These bars combine the allure of crunchiness with a bit of chewiness, thanks to brown rice syrup and its caramel qualities. Although this recipe calls for warming spices and dried cranberries, you can substitute other dried fruits, from raisins to dried blueberries, to suit your taste.

Makes 24 bars

INGREDIENTS

1/4 cup/60 ml nondairy milk

1 tbsp ground flaxseeds

3 cups/300 g rolled oats

1 cup/200 g Sucanat

1 cup/170 g dried cranberries

1/4 cup/35 g spelt flour or whole-wheat pastry flour

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground allspice

1/4 cup/60 ml canola oil

1/4 cup/60 ml brown rice syrup

1 tsp vanilla extract

METHOD

Preheat the oven to 350°F/180°C/gas 4. Line a 13-by-9-in/33-by-23-cm baking pan with parchment paper, allowing some extra length at both ends to help lift the baked bars out of the pan.

In a medium bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.

In a large bowl, combine the oats, Sucanat, cranberries, spelt flour, salt, cinnamon, cloves, and allspice and stir until well mixed.

Add the canola oil, brown rice syrup, and vanilla to the flaxseed mixture and whisk until thoroughly blended. Pour into the oat mixture and stir until thoroughly combined.

Scrape the mixture into the prepared pan and, using wet hands, press it in an even layer. Bake for 35 to 40 minutes, until golden brown.

Transfer the pan to a wire rack to cool for 5 minutes. Lift the bars out using the parchment paper and, while they are still warm, cut 4 by 6, to make 24 bars. Let cool completely. Stored in an airtight container in the refrigerator, the granola bars will keep for about 2 weeks.

Cocoa-Almond Granola Bars

Of all the granola bars in this book, these are the most cookielike, so if you are craving a cookie, they will ring all those bells. Thick and chewy, they are laced with almonds for a supremely satisfying breakfast or snack.

Makes 16 bars

INGREDIENTS

11/2 cups/150 g rolled oats

3/4 cup/100 g whole-wheat pastry flour

1/4 cup/20 g Dutch-process cocoa powder

1/4 tsp baking soda

1/2 cup/120 ml brown rice syrup

1/2 cup/100 g granular palm sugar or Sucanat

1/4 cup/65 g almond butter

2 tbsp ground flaxseeds

2 tbsp canola oil

1 tbsp nondairy milk

1 tsp vanilla extract

1/4 tsp almond extract

1/4 cup/30 g slivered almonds

METHOD

Preheat the oven to 350°F/180°C/gas 4. Lightly oil an 8-in/20-cm square baking pan.

In a medium bowl, combine the oats, flour, cocoa powder, and baking soda. In a food processor or large bowl, combine the brown rice syrup, sugar, almond butter, flaxseeds, canola oil, nondairy milk, vanilla, and almond extract and process or stir vigorously until thoroughly blended. Pour into the oat mixture, then knead to make a stiff dough.

Scrape the mixture into the prepared pan and, using wet hands, press it in an even layer. Sprinkle the almonds evenly over the top, then press them in. Bake for 30 to 35 minutes, until puffed up and darker around the edges.

While the bars are still warm, cut 4 by 4, to make 16 squares. Let cool completely. Run a table knife around the edges to loosen the bars, then remove with a spatula. Wrap the bars individually. Stored in an airtight container in the refrigerator, the granola bars will keep for 1 week.

The Power of Flaxseeds

Many of the recipes in this book use flaxseeds to replace eggs, taking full advantage of a glutinous (not gluten!) combination of starch and fiber that the seeds contain in abundance. The magic of flaxseeds extends beyond just a handy glue, though. Each tsp of the tiny seeds contains 570 mg of alpha-linolenic acid, one of the extremely healthful omega-3 fatty acids that we all need to eat every day. However, flaxseeds are also recommended for people who are constipated, so don’t overdo it!

Quinoa-Date Energy Bars

Quinoa is a nearly perfect food, offering a delicious combination of easily digestible plant protein, B vitamins, and calcium and other minerals. Adding it to these tasty energy bars gives you a burst of healthful whole-grain energy in every bite. If you like, you can form the mixture into balls and roll them in the 3 tbsp of oats rather than making bars.

Makes 12 bars

INGREDIENTS

3 tbsp plus 1/4 cup/25 g rolled oats

11/4 cups/210 g pitted dates (see Tip)

1/4 cup/30 g walnuts

1/4 cup/30 g ground flaxseeds

3 tbsp Dutch-process cocoa powder

2 tbsp tahini

6 tbsp/90 ml cooked quinoa (see Tip)

METHOD

Oil a 9-by-5-in/23-by-12-cm loaf pan or an 8-in/20-cm square baking pan. Sprinkle the 3 tbsp oats evenly over the surface of the pan.

In a food processor, combine the dates, walnuts, flaxseeds, 1/4 cup/25 g oats, cocoa, and tahini and pulse until very finely minced. Press a bit of the mixture in your hand to see if it holds together; if it’s crumbly, add 1 tbsp water and process until smooth. Add the quinoa and pulse until thoroughly combined.

Scrape the mixture into the prepared pan and, using wet hands, press it in an even layer. Cover with wax paper and refrigerate until well chilled, about 2 hours.

Cut in 12 bars and wrap them individually. Stored in an airtight container in the refrigerator, the bars will keep for about 2 weeks.

TIP It isn’t practical to cook just the small amount of quinoa called for in this recipe. That’s no problem; go ahead and cook plenty and use the leftovers as a side dish or as the base for an easy meal some other time. To cook quinoa, combine one and a half parts water and one part quinoa in a saucepan over medium-high heat. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes, until all of the water is absorbed.

Let it cool for a few minutes before measuring out the amount needed for this recipe. (Cooking 1 cup of quinoa in this way yields about 3 cups of cooked grain.)

If the dates aren’t moist and flexible, pour boiling water over them and let soak for 10 minutes to plump them up, then drain.

Espresso and Nut Butter Chunks

If you need a little more pick-me-up than fruit provides, these yummy nuggets are for you. Laced with finely ground whole coffee beans, they deliver a caffeine kick along with the energy from the nuts and fruit.

Makes 24 chunks

INGREDIENTS

2 tbsp oat flour

1 cup/170 g soft dried apricots

1/2 cup/125 g cashew or almond butter

2 tbsp apple juice concentrate

1/2 cup/50 g rolled oats

2 tbsp Dutch-process cocoa powder

4 tsp finely ground coffee beans, preferably espresso roast

1/2 cup/55 g sliced almonds, toasted (see Tip)

METHOD

Oil a 9-by-5-in/23-by-12-cm loaf pan and sprinkle with about 1 tbsp of the flour.

In a food processor, combine the apricots, cashew butter, and apple juice concentrate and process until smooth. Add the oats, cocoa powder, and ground coffee and process until smooth. Press a bit of the mixture in your hand to see if it holds together; if it’s crumbly, add 1 tbsp water and process until smooth.

Scrape the mixture into a bowl. Add the almonds and knead them in.

Transfer to the prepared pan and, using wet hands, press in an even layer. Sprinkle the remaining flour evenly over the top. Cover with wax paper and refrigerate until chilled.

Cut 3 by 8, to make 24 squares. Stored in an airtight container in the refrigerator, they will keep for about 2 weeks.

TIP To toast nuts and seeds, preheat the oven to 300°F/150°C/gas 2. Spread the nuts or seeds on a rimmed baking sheet and bake until lightly toasted, from 8 to 15 minutes, depending on the size of the nut. Stir frequently so they’ll cook evenly, and keep a close eye on them so they don’t burn.

Cherry-Almond Snackers

These easy-to-make treats are quick to eat as you head out the door for a walk or bike ride. Plus, they’re packed with energy to fuel you along the way and are very digestible so they won’t weigh you down. Be sure to pack one for the trip back!

Makes 4 bars

INGREDIENTS

2 tbsp oat flour

1/2 cup/85 g pitted moist dates (see Tip)

2 tbsp almond butter

1/2 cup/85 g dried cherries

1/4 cup/30 g sliced almonds, toasted (see Tip)

METHOD

Oil a 9-by-5-in/23-by-12-cm loaf pan and sprinkle with about 1 tbsp of the flour.

In a food processor, combine the dates and almond butter and process until smooth. Add the cherries and process again until smooth.

Scrape the mixture into a medium bowl. Add the almonds and knead them in.

Transfer to the prepared pan and, using wet hands, press in an even layer. Sprinkle the remaining flour evenly over the top. Cover with wax paper and refrigerate until well chilled, about 3 hours.

Cut crosswise into 4 bars and wrap them individually. Stored in an airtight container in the refrigerator, the bars will keep for about 2 weeks.

Oatmeal-Raisin Breakfast Cookies

Sneaky bakers know, slip some healthful tofu into a cookie here and there and don’t announce it. Sure, it’s good to tell people if they need to know, but otherwise let them enjoy the cookie with no preconceptions, then share the secret.

Makes 12 big cookies

INGREDIENTS

1 cup/130 g whole-wheat pastry flour

1 cup/100 g rolled oats

1 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

6 oz/170 g silken tofu, drained

1/2 cup/120 ml maple syrup

2 tbsp ground flaxseeds

11/2 tsp vanilla extract

1 cup/170 g raisins

1 cup/135 g pecans, coarsely chopped

METHOD

Preheat the oven to 350°F/180°C/gas 4.

In a large bowl, combine the flour, oats, salt, baking soda, and cinnamon and stir until well mixed.

In a blender or food processor, purée the tofu. Scrape down the sides and process again until completely smooth. Add the maple syrup, flaxseeds, and vanilla and process until very smooth. Scrape the mixture into the flour mixture and stir until well combined. Stir in the raisins and pecans.

To form each cookie, scoop a scant 1/4-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 3 in/7.5 cm of space between them. Using wet palms, flatten the balls to a thickness of about 1/2 in/12 mm.

Bake for 16 minutes, until golden brown and firm, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 1 week.

Hazelnut-Carrot Breakfast Cookies

Toasted hazelnuts, also known as filberts, have such a delicious flavor. Skinning them takes a few minutes, but tastes better in the final result. If you don’t mind the skins, you can skip that step. Another alternative is to substitute another nut, like walnuts, that taste just as delicious but don’t have to be skinned.

Makes about 28 small cookies

INGREDIENTS

1 cup/130 g whole-wheat pastry flour

1 tbsp ground flaxseeds

1 tsp baking powder

1/2 tsp salt

1/2 cup/120 ml agave syrup

1/4 cup/65 g almond butter

1/4 cup/60 ml canola oil

1 cup/110 g shredded carrots

1/2 cup/60 g hazelnuts, toasted and skinned (see Tip) and coarsely chopped

METHOD

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with parchment paper or oil it lightly.

In a large bowl, combine the flour, flaxseeds, baking powder, and salt and whisk until well mixed. In a medium bowl, combine the agave syrup, almond butter, and canola oil and stir vigorously until smooth and well mixed. Pour into the flour mixture and stir until well combined. Stir in the carrots and hazelnuts.

Scoop the dough onto the prepared baking sheet, using a heaping 1 tbsp per cookie and leaving about 3 in/7.5 cm of space between them.

Bake for about 15 minutes, until golden around the edges and puffed up, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 1 week.

TIP To toast and skin hazelnuts, spread them on a baking sheet and bake at 350°F/180°C/gas 4 for 15 minutes, stirring them after 10 minutes of baking. Put the nuts on a dish towel, wrap it around them, and rub to remove the skins. Some bits of skin may remain stuck to the hazelnuts, which is fine. If a fair amount of skins won’t come off, you can try baking the stubborn hazelnuts for a few minutes longer, keeping a watchful eye on them to prevent burning.

Coconut-Mango Breakfast Cookies

Crunchy, chewy nuggets of breakfast like these are always popular, especially when enhanced with tropical flavors, so be sure to have extras on hand to share. They are kind of like a portable bowl of oats and fruit, with a boost of protein from the almond butter.

Makes about 11 big cookies

INGREDIENTS

11/2 cups/150 g rolled oats

1 cup/90 g unsweetened shredded dried coconut

1/4 cup/35 g whole-wheat pastry flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup/65 g almond butter

2 ripe bananas, mashed

1/4 cup/60 ml agave syrup

1 tsp vanilla extract

1/2 tsp coconut extract

1 cup/240 g chopped dried mango

METHOD

Preheat the oven to 350°F/180°C/gas 4.

In a large bowl, combine the oats, coconut, flour, baking soda, and salt and whisk until well mixed. In a food processor or medium bowl, combine the almond butter and bananas and process or stir vigorously until thoroughly blended. Stir in the agave syrup, vanilla, and coconut extract. Pour into the oat mixture and stir until well combined, then stir in the mango.

To form each cookie, scoop a scant 1/4-cup/60-ml portion of the dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten the balls to a thickness of about 3/4 in/2 cm.

Bake for 20 to 25 minutes, until brown around the edges, rotating the pan halfway through the cooking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 1 week.

Maple-Peanut Breakfast Cookies

Peanuts are such a great addition to breakfast, providing protein and healthful fats, while also adding an enticing crunch. In this recipe, maple syrup and peanuts combine in a cookie that will make you forget about packaged granola bars. These simple little cookies pack easily for wherever you might be headed.

Makes about 24 cookies

INGREDIENTS

2 tbsp ground flaxseeds

1/4 cup/60 ml nondairy milk

2 cups/260 g whole-wheat pastry flour

1/2 tsp baking soda

1/4 tsp salt

1 cup/240 ml maple syrup

1/4 cup/60 ml peanut or canola oil

1/4 cup/65 g crunchy peanut butter

1/2 tsp vanilla extract

1 cup/115 g roasted, unsalted peanuts, coarsely chopped

METHOD

Preheat the oven to 350°F/180°/gas 4. Line two baking sheets with parchment paper or oil them lightly.

In a cup or small bowl, whisk the flaxseeds and nondairy milk and let stand for 5 minutes.

In a large bowl, combine the flour, baking soda, and salt and whisk until well mixed. In a medium bowl, combine the maple syrup, peanut oil, peanut butter, and vanilla and stir vigorously until thoroughly blended. Stir in the flaxseed mixture, then pour into the flour mixture. Stir until thoroughly combined.

Scoop the dough onto the prepared pan, using about 2 tbsp of dough per cookie and leaving about 2 in/5cm of space between them.

Bake for 16 minutes, until firm to the touch and browned around the edges, rotating the pans halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to wire racks to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 1 week.

Basic Pancakes with Add-Ins

A lovely warm pancake breakfast can be yours in minutes. Just combine the dry ingredients the night before. In the morning, you’ll only need to measure the wet ingredients and mix them in. For a special treat, try serving these pancakes topped with a dollop of Cashew Cream.

Serves 3 or 4

INGREDIENTS

2 cups/480 ml nondairy milk, plus more as needed

1/4 cup/30 g ground flaxseeds

2 tsp egg replacer, such as Ener-G

2 cups/260 g whole-wheat flour

1/4 cup/50 g Sucanat or granular palm sugar

2 tsp gluten flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 tbsp canola oil

1 cup/240 ml add-ins, such as berries, chopped nuts, sliced bananas, dried fruit, or granola

Agave syrup or maple syrup for drizzling

METHOD

In a medium bowl, combine the nondairy milk, flaxseeds, and egg replacer and whisk until smooth and frothy. Let stand for 5 minutes.

In a large bowl, combine the flour, Sucanat, flour, baking powder, salt, and baking soda and whisk until well mixed. Whisk the canola oil into the flaxseed mixture, then pour into the flour mixture. Quickly stir until just combined. (If the batter seems thick, cook a single tester pancake first. If it doesn’t spread to under 1/2 in/12 mm thick, stir in a bit more nondairy milk before cooking more pancakes.)

Lightly oil a nonstick frying pan or griddle and set it over medium heat. When the pan is hot, use a 1/4-cup/60-ml measure to portion the batter onto the pan, leaving 2 in/5 cm of space between the pancakes. As soon as you portion the batter onto the pan, sprinkle about 1 tbsp of the add-ins on each pancake and push them down with a spatula. Cook until bubbles appear all over the top surface and the edges are dry, 2 to 3 minutes. Flip and cook the other side for about 1 minute. Continue cooking the remaining pancakes in the same way. Serve warm, drizzled with syrup and with any extra add-ins sprinkled over the top.

TIP To serve the pancakes all at once, transfer cooked pancakes to a plate and hold them in an oven preheated to 200°F/95°C/gas 1/4 while you cook the remaining pancakes.

Jumbo Buckwheat Pancakes with Strawberry Sauce

The jumbo cakes that you get at the local breakfast place are easy enough to make at home; you just need a large pan and the patience to wait for them to cook through. These buckwheat cakes aren’t very sweet; in fact, if you’re in the mood for a savory breakfast, forgo the sauce and serve them like a fresh flatbread with a vegan scramble or tempeh bacon.

Serves 6 to 10

INGREDIENTS

Sauce

1 lb/455 g strawberries, sliced

1/2 cup/120 ml agave syrup

1 tbsp fresh lemon juice

Pancakes

11/2 cups/195 g whole-wheat flour

11/2 cups/195 g buckwheat flour

2 tsp gluten flour (optional)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

21/2 cups/600 ml almond milk or other nondairy milk

1 tbsp egg replacer, such as Ener-G

1/4 cup/60 ml agave syrup

1 tbsp fresh lemon juice

METHOD

To make the sauce: In a medium saucepan, combine the strawberries, agave syrup, and lemon juice. Bring to a simmer over medium heat. Lower the heat and continue to simmer, stirring frequently, until the strawberries break down and sauce thickens a bit. Keep warm until ready to serve.

To make the pancakes: In a large bowl combine the three flours, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl, combine 1/4 cup of the almond milk and the egg replacer and whisk until smooth and frothy. Add the remaining 21/4 cups almond milk, the agave syrup, and lemon juice and whisk until thoroughly blended. Pour into the flour mixture and stir just until combined.

Lightly oil two large nonstick frying pans and set them over medium heat. (You can also use one large, rectangular griddle.) When the pan is hot, use a 1/2-cup/120-ml measure to portion one pancake into each pan; they should spread to a width of 6 to 7 in/15 to 17 cm. Cook until bubbles appear all over the top surface and the edges are dry, 2 to 3 minutes. Flip and cook the other side for about 1 minute. Continue cooking the remaining pancakes in the same way. Serve warm, topped with the strawberry sauce.

TIP To serve the pancakes all at once, transfer cooked pancakes to a plate and hold them in an oven preheated to 200°F/95°C/gas 1/4 while you cook the remaining pancakes.

Blueberry and Blue Corn Cakes

Blue cornmeal is a fun change of pace from the standard yellow variety. Though the difference is subtle, it has its own unique flavor, not to mention that pretty purplish hue. It also gives the toasty tops and bottoms of these pancakes a delicate crunch. Go ahead and buy a bag of blue cornmeal for these cakes. I guarantee you’ll enjoy trying it in other recipes that call for cornmeal, such as cornbread and muffins.

Serves 4

INGREDIENTS

3/4 cup/100 g white whole-wheat flour

3/4 cup/120 g blue cornmeal

2 tbsp Sucanat or granular palm sugar

2 tbsp baking powder

1 tsp gluten flour

1/4 tsp salt

1 cup/240 ml nondairy milk, plus more as needed

2 tbsp canola oil

1 cup/155 g fresh blueberries

Agave syrup or maple syrup for drizzling

METHOD

In a large bowl, combine the whole-wheat flour, cornmeal, Sucanat, baking powder, gluten flour, and salt and whisk until well mixed. In a medium bowl, whisk the nondairy milk and canola oil together, then pour into the flour mixture. Quickly stir just until combined. (If the batter seems thick, cook a single tester pancake first. If it doesn’t spread to under 1/2 in/12 mm thick, stir in a bit more nondairy milk before cooking more pancakes.)

Lightly oil a nonstick frying pan or griddle and set it over medium heat. When the pan is hot, use a 1/4-cup/60-ml measure to portion the batter onto the pan, leaving 2 in/5 cm of space between the pancakes. As soon as you portion the batter into the pan, sprinkle a heaping 1 tbsp of blueberries on each pancake and push them down with a spatula. Cook until bubbles appear all over the top surface and the edges are dry, 2 to 3 minutes. Flip and cook the other side for about 1 minute. Continue cooking the remaining pancakes in the same way. Serve warm, drizzled with syrup.

TIP To serve the pancakes all at once, transfer cooked pancakes to a plate and hold them in an oven preheated to 200°F/95°C/gas 1/4 while you cook the remaining pancakes.

Yeasted Cinnamon-Swirl Coffee Cake with Hazelnut Streusel

This cake is like a big spiral of cinnamon rolls, with streusel scattered everywhere. Make sure to let the dough rise until it is nice and fluffy; sometimes doughs made with whole-wheat flour take a little longer to rise than those made with white flour.

Serves 12

INGREDIENTS

6 cups/780 g white whole-wheat flour, or as needed

1/2 cup/60 g chickpea flour

1 tbsp bread-machine yeast

1/2 tsp salt

11/2 cups/360 ml nondairy milk

1/2 cup/120 ml canola oil

1/4 cup/60 ml brown rice syrup

1/4 cup/60 ml agave syrup

METHOD

In a stand mixer or a large bowl, combine 4 cups/520 g of the whole-wheat flour, the chickpea flour, yeast, and salt.

In a small saucepan or the microwave, heat the nondairy milk until steaming. Stir in the canola oil, brown rice syrup, and agave syrup. Measure the temperature; it should be no hotter than 115°F/45°C, or it will kill the yeast.

Pour the liquid mixture into the flour mixture and stir until the dough comes together and all of the flour is incorporated. Using the stand mixer or kneading in the bowl, knead in the remaining flour, 1/2 cup/65 g at a time, until the dough is soft and still somewhat sticky. Continue kneading for 5 minutes, continuing to add a bit of flour as needed to keep it from sticking.

Oil a large bowl. Transfer the dough to the bowl and cover with plastic wrap or a pan lid. Let rise in a warm place until doubled in size, about 1 hour.

Streusel

1 cup/200 g Sucanat

1/2 cup/65 g whole-wheat pastry flour

1 tbsp ground cinnamon

Pinch of salt

1 cup/120 g hazelnuts, toasted and skinned (see Tip)

1/2 cup/120 ml coconut oil, melted

To make the streusel: In a blender or food processor, grind the Sucanat until powdery. Add the pastry flour, cinnamon, and salt and process until well mixed. Add the hazelnuts and pulse until coarsely chopped. Transfer to a medium bowl and stir in the canola oil. Press it into a clumpy mixture, cover, and refrigerate.

Preheat the oven to 350°F/180°C/gas 4. Lightly oil a 10-in/25-cm springform pan.

When the dough has doubled in size, transfer it to a floured counter and pat it into a 24-by-8-in/60-by-20-cm rectangle. If it starts to resist, let it rest for a few minutes, then continue patting it out.

Set aside one-third of the streusel. Crumble the remaining two-thirds over the dough evenly, leaving a 1-in/2.5-cm border bare. Starting at a long edge, roll up the dough to form a long cylinder. Pinch the seam to seal.

Place the roll in the prepared pan, seam-side down, forming a coil in the pan. Press gently but firmly with your palms to flatten the coil so it fills the pan. Cover and let rise until doubled in size, about 1 hour.

Crumble the remaining streusel over the top, especially in the seams. Bake for about 40 minutes, until the top is golden brown and the cake sounds hollow when tapped.

Transfer to a wire rack to cool and remove the sides of the springform pan. Serve slightly warm or at room temperature. Stored in the refrigerator, tightly covered, the coffee cake will keep for about 1 week.