Peanut Butter & Chia Berry Jam English Muffin
The addition of chia seeds in the quick “jam” topping adds heart-healthy omega-3s to this healthy breakfast recipe.
Vegan Pumpkin Bread
Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.
Vegan Flourless Blender Blueberry Mini Muffins
We subtracted the flour, dairy products and eggs from these healthy mini muffins, which are vegan and gluten-free. But we left in all the good stuff--like tons of juicy berries in every bite. Applesauce and brown sugar make these blender muffins moist and provide just the right amount of sweetness for breakfast or a snack.
Whole-Wheat Sourdough Bread
Re-create fresh artisan sourdough bread to rival your local bakery--at home! This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich.
Vegan Zucchini Bread
This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and nonvegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like. Vegan dark chocolate chips would be an ultra-decadent addition.
Whole-Wheat Pizza Dough
To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.
Injera (Ethiopian Flatbread)
Fermentation gives injera an airy, bubbly texture and a slightly sour taste, which is key to the flavor. Serve with Ethiopian messer wot, doro alicha, gomen and/or fossolia.
These flaky and tender vegan biscuits are lightly crisp with a golden-brown bottom crust. Homemade vegan buttermilk made with oat milk and lemon juice adds tang, and vegan butter adds that distinctly buttery flavor. They're the perfect vehicle for your favorite jam!
Chive & Garlic Breadsticks
Skip kneading or mixing when you start with prepared pizza dough in this healthy homemade breadstick recipe. This recipe calls for chives and garlic, but try your favorite toppings to personalize. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden.
Barley Rusks (Dakos)
Malted barley grain is mainly used to brew beer and whiskey but is used here to give the barley rusks a sweet, nutty flavor. Look for it at home-brew stores or order it online, along with malted barley flour. Top these crunchy toasts with tomatoes, olive oil and feta, or serve them alongside dips like taramosalata and tzatziki. For breakfast, do as Cretans do and crumble them in a bowl and top with yogurt, fruit, nuts and seeds.
Socca (pronounced SO-kah) is a thin chickpea crêpe popular in Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Though it's typically cooked in a woodburning oven in a copper pan, this easy recipe gets you close to the same results in your home kitchen. You can eat it unadorned or use it as a sort of pizza crust and garnish it with your favorite toppings.
Vegan Blueberry Muffins
These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.