Tag Archives: breakfast

MORNING GLORY MUFFINS* [Paleo + Gluten-Free]

This is my ideal muffin: dense, sweet, and nutty. The sweet potato, carrot, and raw honey add a natural sweetness that combines perfectly with the cinnamon and hearty texture of the almond flour and chopped nuts. It’s wonderful that a muffin can be made from such clean ingredients AND taste so good. You won’t miss the regular flour or refined sugar one bit.

As a side note, I’ve found the world’s best “Miel de Montagne” (mountain honey) here in Gap, France. It’s sold by the cutest little French beekeeper at the bi-weekly farmers’ market. He goes on and on in French (even if he knows you only speak English), refuses to let you buy any of his products without trying a sample first, and won’t let you leave without a little honey candy – or two. It’s the greatest.

{ Lovin’ from the oven, Chelsea }

Makes 6 muffins

¾ cup almond flour

1 tsp baking powder

1 tsp cinnamon

½ cup sweet potato, mashed

1/8 cup carrot, shredded

½ cup walnuts, chopped

½ cup shredded coconut

½ cup raisins

2 eggs

¼ cup raw honey

1 tsp vanilla extract

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well with a wooden spoon.

Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.

Bake for 28-30 minutes or until muffins are cooked all the way through. Keep a close eye on the muffins towards the end of the cooking time and be careful not to over-bake them. (I prefer to take them out slightly under-baked, just as the tops are getting golden, to ensure that they’re not too dry.)

Allow to cool before serving.

*As seen on Carrots ‘N’ Cake



The only way to combat the seasonal blues associated with early sunsets and frigid winds, aside from excessive sweater layering, is treat therapy of course. I made these warm, spiced scones to entice myself out of bed one cold morning. Made vegan with coconut butter and almond milk, they are not too dense or too sweet, and perfect with some jam and a morning coffee.

{ Bon Appétiting, Katie }

Makes 8 scones

1 2/3 c whole wheat flour [I used part rye flour]

1/3 c old fashion rolled oats

3 tsp baking powder

1/4 tsp cardamom [or 5 pods ground with mortar and pestle]

1/4 tsp salt

5 TBS coconut oil [butter works too]

2 TBS honey

1/2 c almond milk 

1 tsp cider vinegar

1 TBS honey

Pre heat oven to 400º F

1. Start by combining almond milk, vinegar, and honey. The vinegar will help thicken the milk, the honey will well…sweeten it. 

2. Sift flour, baking powder, and salt and combine with oats in a medium sized bowl. Work the coconut oil into the dry mixture with your hands until it has the consistency of bread crumbs. Stir in the honey with a fork. 

3. Creating a well, pour half the almond milk and incorporate with the dry mixture using your hands. Avoid over mixing, the dough should not be sticky. Add more milk only if it seems dry.

4. Using your hands, flatten and shape the dough on a floured surface to 1” thickness and cut into triangles. My scone shaping strategy was to shape into a square, cut into four smaller squares, and then diagonally into triangles.

 5. Place scones on an oiled baking sheet and brush with the remaining almond milk. Bake for 15 mins until the bottoms are brown and the kitchen is filled with the smells cardamom and deliciousness.


Oats, nuts, fruit. So delicious and filling for breakfast or for lunch, as I had it today. This recipe can be made in larger batches and kept in a large container, ready to be combined with yogurt, juice, or milk. I tend to fix it the night before so the oats are well softened by morning.

{ Bon Appétiting, Katie }

Serves 1

1/2 cup oats

small handfuls of:

chopped almonds 

sunflower seeds

chopped apricots


1/4 cup yogurt

3/4 cup almond milk (water or apple juice works too)

drizzle of honey

fresh fruit

Combine all dry ingredients in a bowl or jar. Add mixture of yogurt, milk, and honey and allow to soak for at least an hour. Top with more honey and fresh fruit.

Other possible ingredients:

currents – golden raisins – walnuts – pistachios – coconut milk –


I love oatmeal for its versatility and for its ability to act as a vessel for endless ingredients and toppings. It is nutrient-rich, filling, soul-warming, and marvelously cheap and plentiful! Lately, I’ve been using cooked oats as a base for savory dishes as an alternative to rice or quinoa. This particular dish, infused with rosemary and honey, I enjoy for breakfast with fresh fruit and walnuts or for supper topped with roasted root vegetables and goat cheese.

{ Bon Appétiting, Katie }

Serves 1 (easily doubled or tripled)

1/2 cup old fashioned rolled oats

1 cup water

pinch salt

sprig rosemary

spoonful honey

more fresh rosemary, finely minced to garnish

toasted walnuts

1. Bring water to a boil in a small pan.

2. Add the oats, salt, and whole rosemary spring and reduce heat to simmer, until oats are tender and have absorbed all the water.

3. Remove the rosemary, add assorted toppings to the bowl of oats, and enjoy immediately.

Topping Options:

currants – toasted almonds – fresh pear – dollop of yogurt

poached egg – olive oil – course salt + pepper – sauteed garlic + greens

etc, etc, etc.


My first butternut squash of the fall season (a monstrous one scored from mom’s friend’s garden) yielded a ridiculous amount of squashy flesh and so “hungryboy boyfriend” and I ate butternut dishes all week. Unemployment allowed me the luxury of making this “sunday brunch” on a lazy tuesday. Topped with a maple apple compote and tangy greek yogurt, it held us over till dinner (except when hungryboy wanted Chipotle for lunch, sigh). Note the glorious lone fig from my fig tree, all the rest were snagged by the squirrels before I could eat them.

{ Bon Appétiting, Katie }

Serves 2-3

1/2 cup ground oats

1/2 cup whole wheat flour

1/2 tsp cinnamon

pinch of salt

1 TBS baking powder

1/2 cup butternut squash

1 egg

1/2 cup almond milk ( or soy, cow, etc)

2 TBS maple syrup or agave syrup

2 TBS oil (sunflower, coconut, etc)

1/2 apple, grated


1 apple, cored and thinly sliced

2 TBS maple syrup or honey

1 tsp cinnamon

fresh grated ginger (optional)

1. Begin first with the compote to allow time for apples to soften. In a small saute pan combine ingredients for the compote and cook over low-medium heat until apples are soft (add a little water or lemon juice if sauce is too thick).

2. Combine pancake ingredients in a bowl and cook 1/4 cup portions of the batter in a well oiled cast-iron skillet, cooking a few minutes on each side. 

3. Serve pancakes with a dollop of greek yogurt and generous helping of compote.

{For the squash, I roasted it, cut in half lengthwise on 400 F in a baking dish, removing the seeds and lightly oiling, until tender}

*adapted from whatshouldieatforbreakfast