Category Archives: Breakfast

Friday Favorites: Flourless Baking

It will surprise none of you to find out that when this pandemic started affecting the U.S., my first instinct was not to buy toilet paper or regular groceries, but instead to replenish my supplies of sugar, butter and flour. If I had to be stuck at home for two weeks (ha!), at least I’d be able to bake.

Fast forward six-ish weeks and there have been runs on everything—hand sanitizer, household cleaning supplies, toilet paper, literally everything on grocery store shelves—and most of it has bounced back a little, but I am hearing from many people that they still can’t get flour. Or if they can, it’s whole wheat or cake flour or 00—all great and useful, but not what you need to make most everyday things.

Luckily, there are plenty of recipes that don’t rely on flour at all and still bake up beautifully. Oh, and since they don’t contain flour, they’re all gluten-free. Score! Here are a dozen of my favorites from the archives.Friday Favorites: Flourless BakingBlueberry Baked Oatmeal

Baked oatmeal is one of those things that’s great for any occasion. This one was made while I was on vacation in Maine, but I’ve also made them for holidays, brunches, the average weekday, and—oh yeah—quarantine. It relies on old-fashioned oats for structure, and baking powder and eggs (or aquafaba or flax eggs) for lift. You can make it as sweet as you like, with whatever fruit you have on hand, and keep it vegan or use dairy milk. Whatever makes you happy.

Friday Favorites: Flourless BakingChewy Chocolate Chunk Cookies

These vegan, gluten-free cookies are my take on an Ovenly staple. They’re made from oats that have been blitzed in a food processor until good and powdery, but not fine like flour. The ingredients are stirred into a very loose batter and then refrigerated for 12-24 hours before being baked to delicious, chewy, chocolaty perfection.

Friday Favorites: Flourless BakingAlmond Joy Granola

More oats! But who can blame me when they’re baked with almond butter and coconut, then tossed with chocolate and crumbled over your morning yogurt?

Friday Favorites: Flourless BakingCashew Butter Snickerdoodles

These Flourless Snickerdoodles are one of my most popular recipes. It’s easy to see why—what’s not to love about vegan, gluten-free cookies made from cashews and coated in cinnamon-sugar? Nut butter (in this case, cashew) lends fat, flavor and structure in baking, making it a very popular option in gluten- and grain-free recipes. I’ve got two more cashew butter cookies in my archives, and a few other nut butter-based cookies too…

Friday Favorites: Flourless BakingEasy Nutella Cookies

…like these Easy Nutella Cookies! These grain-free beauts are made with six ingredients, one of which is a whole lot of Nutella. They’ve got big chocolate hazelnut flavor in teeny, tiny packages.

Friday Favorites: Flourless BakingFlourless Chocolate Cookies

I posted these four-ingredient wonders last week! Cocoa powder, confectioners sugar, salt and egg whites are all you need for a stack of these meringue-edged, brownie-centered cookies.

Friday Favorites: Flourless BakingSuper Fudgy Brownies

These glossy, crackly-topped brownies are made with cocoa powder and cornstarch instead of flour. Yesssss.

Friday Favorites: Flourless BakingCoconut Macaroons

My favorite Coconut Macaroons are both flourless and egg-free, relying instead on sweetened condensed milk for texture and structure. They’re super quick and easy to make—all you need are four ingredients and about 30 minutes from start to finish.

Friday Favorites: Flourless BakingChocolate Macaroon Tart

This is *the* most popular recipe on my site. It’s made with five ingredients and none of them are flour or eggs.

Friday Favorites: Flourless BakingButtermilk Pie with Oatmeal Crust

Pie is probably the last thing on your mind right now, but berries and rhubarb are starting to appear in stores and if you were to nestle them in this easy, no-roll oatmeal crust and pour some buttermilk custard over the top and bake until the center is ever-so-slightly jiggly…well, it would probably be very good.

Friday Favorites: Flourless BakingToasted Oat Graham Crackers

I’m back in the oat zone, y’all. These vegan oat grahams come together in a food processor and bake up perfectly crisp. Sandwich them with chocolate and toasted marshmallow for s’mores, or serve them with peanut butter and apples for a snack.

Friday Favorites: Flourless BakingWinning Hearts & Minds Cake

This recipe is just the tiniest twist on Molly Wizenberg’s perfect chocolate cake. Hers contains one lone tablespoon of flour, which I have swapped for cocoa. Truth be told though, the eggs do all the heavy lifting in this dense, fudgy, and supremely easy flourless chocolate cake. Make it for quarantine and then, when all of this is over, make it for…everyone.Friday Favorites: Flourless Baking

Have you tried any of these flourless recipes, or any of the others in my archives? Let me know in the comments or on social media 💗 And be on the lookout for another flourless recipe coming your way on Wednesday!

Almond Poppy Seed Coffee Cake

Almond Poppy Seed Coffee CakeIn keeping with social distancing, baking with what I have, considering what you might have, thinking up swaps, and trying to make something Easter-appropriate, I present to you this Almond Poppy Seed Coffee Cake. It’s made with the last of a container of sour cream I found in my fridge, poppy seeds leftover from Lemon Poppy Seed Muffins, and sliced almonds from Almond Boterkoek. The rest of the ingredients are baking basics/things I normally have around. Oh, and it only requires one egg—score!Almond Poppy Seed Coffee CakeAs far as Easter goes, this is not my norm. This cake is not pastel or coconut or coated in my nemesis, poured fondant, but it feels decidedly springlike anyway. I mean, I know we eat almond things at other times of year, but doesn’t Almond Poppy Seed Coffee Cake scream springtime Sunday morning?Almond Poppy Seed Coffee CakeThe cake is just my usual coffee/crumb cake base, but perfumed with almond extract and studding with crunchy poppy seeds. It’s super moist and tender thanks to sour cream, milk and softened butter.Almond Poppy Seed Coffee CakeI skipped the traditional coffee cake crumble here because I felt like it was competing with the poppy seeds—too much crunch, ya know? Instead, I’ve taken the easy way out and topped this sucker with sliced almonds, put it in the oven and called it a day.

You might think you’ll miss the crumble, but once this cake is baked and golden, I promise you’ll be like “Crumble who?” Or, more likely, you’ll be too busy eating soft almond poppy seed cake to care.Almond Poppy Seed Coffee CakeAs with every recipe I’m posting right now, Almond Poppy Seed Coffee Cake has plenty of room for substitutions and swaps.

-don’t have poppy seeds? Leave them out. You won’t have same crispy, crunchy texture, but your coffee cake will still be delicious.
-if you don’t have a round cake pan, use a square pan. I haven’t tried it, but I have a sneaking suspicion this will work in a loaf pan too, though you may want to let it bake for more like 50-60 minutes.
-don’t have both granulated and brown sugars? You can use all of one or the other. This will change the color and flavor of the cake a little in either direction, but not in a bad way.
-no almond extract? Well, your cake won’t be Almond Poppy Seed without it, but it also will be fine. If you have citrus at home, feel free to zest a lemon (or whatever) into the sugar. If you leave it plain though, I promise it will still be good.Almond Poppy Seed Coffee Cake
-no vanilla? Not ideal, of course, but it can be left out.
-our of sour cream? Use yogurt. No yogurt? Swap all the sour cream & milk in the recipe for 1 1/4 cup buttermilk. For DIY buttermilk, see here.
-I bake almost exclusively with whole milk, but feel free to sub whatever you have. With the quantity of sour cream in this recipe, plant-based milks should work without issue.
-if you don’t have sliced almonds for the top, use slivered or chopped almonds, or leave them off entirely. If you feel like your cake needs more adornment, make a glaze or sift confectioners sugar over the top.

That’s every substitution I can think of, but feel free to ask questions in the comments if you think of another. “Make it work” is the name of the game this Easter.Almond Poppy Seed Coffee Cake

Almond Poppy Seed Coffee Cake
makes one 9-inch round cake, about 10 servings

2 cups all-purpose flour
3 tablespoons poppy seeds
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2/3 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/2 cup sliced almonds

Preheat oven to 350F. Grease a 9-inch round cake pan. Line with parchment and grease again. Set aside.

In a medium mixing bowl, whisk together flour, poppy seeds, brown sugar, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream, vanilla and almond extracts; mixture will be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to scatter sliced almonds over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before inverting onto a plate to release. Revert cake onto a serving plate. Cake may be served warm or room temperature. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.Almond Poppy Seed Coffee CakeAlmond Poppy Seed Coffee CakeAlmond Poppy Seed Coffee Cake

Small Batch Banana Muffins

Small Batch Banana MuffinsJust in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.Small Batch Banana MuffinsSmall Batch Banana MuffinsIt will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.Small Batch Banana MuffinsIt will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.Small Batch Banana MuffinsIt will work if you use canola oil or coconut oil or melted butter.Small Batch Banana MuffinsIt will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.

That never happens. It’s a quarantine miracle.Small Batch Banana MuffinsEr, *six* quarantine miracles.Small Batch Banana Muffins

Small Batch Banana Muffins
makes 6 standard muffins

1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed

Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.

In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.

In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Small Batch Banana MuffinsSmall Batch Banana MuffinsSmall Batch Banana Muffins

Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky BunsSome recipes I’m posting during this time are going to be super pared-down and simple, and others are…well…not. What can I say? Bakers gonna bake.Cream Biscuit Pecan Sticky BunsThese Cream Biscuit Pecan Sticky Buns came to be because I went into this time of quarantine with a ton of heavy cream in my fridge. It’s usually reserved for making buttercream for the various layer cakes I make every month, but there are no cakes on my calendar for…who knows how long.Cream Biscuit Pecan Sticky BunsSo, what to do with all that cream? Whip it, make ice cream, make biscuits, and—oh yeah—combine it with the giant bag of pecans in my pantry and roll it all into super soft, tender sticky buns. Yesssss.Cream Biscuit Pecan Sticky BunsThis is not the first time I’ve used biscuit dough to make sweet rolls on here, but it is certainly the prettiest (forgive those photos—I was a baby blogger). Assembly is super simple and, aside from the lack of rise, pretty similar to regular sweet rolls. Make a dough, make a filling, roll it all up, slice, arrange, bake over a lake of sticky pecan stuff, invert, eat. Boom, done.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsI’ve designed this recipe to be for just nine rolls. I figure most of us don’t need more than that sitting around to taunt us from the kitchen counter. If nine still seems like too many, know that these keep remarkably well in the fridge for a few days and can be reheated on demand.Cream Biscuit Pecan Sticky BunsNow for the social distancing swaps so you don’t have to go to the store.

-Have nuts that aren’t pecans? Use ‘em.

-Don’t like nuts? Leave ‘em out entirely. Nothing terrible will happen.

-Don’t have honey for the topping? Use maple syrup, agave, light corn syrup, or golden syrup.

-Use any milk you like for the topping. I went with almond. In a pinch, you can swap the milk for 2 tablespoons of cream and 3 of water.

-Don’t have cream at all? You can use another biscuit dough. I’d be careful about making sure the dough stays cold and probably give the sliced & arranged rolls a good chill before baking.

-Feel like making traditional yeasted sticky buns? Click here. (You can leave out the bananas.)Cream Biscuit Pecan Sticky Buns

Even with all those swaps, these buns may not quite qualify as quarantine-friendly for some, but they do for me. In an effort to stay home, I’m baking with things that are already in my pantry and fridge, as we all should be. To see more social distancing bakes, click here. And if you’re more inclined to cook than bake right now, head over to my Instagram. I’m posting easy dinner recipes over there a few times a week.

For now though, have a great weekend, and for the love of yourself and everyone else, stay home and make yourself a special breakfast. You’ve earned it! We all have.Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky Buns
makes 9 medium-large buns

Topping:
1 1/2 cups chopped pecans, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup light or dark brown sugar, packed
1/3 cup milk of choice
2 tablespoons honey
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Filling:
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup light or dark brown sugar, packed
1 tablespoon ground cinnamon
pinch of Kosher or sea salt

Biscuits:
3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
1 pint (2 cups) heavy cream, cold

Preheat oven to 400F. Grease an 8- or 9-inch square pan with butter. Set aside.

Make the topping. Place pecans on a dry baking sheet. Toast for 5-7 minutes, or until fragrant. Let cool for a few minutes. Chop finely. Set aside 1/2 cup pecans for the filling.

Combine butter, brown sugar, milk, honey, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Stir constantly while mixture boils for 3 minutes. Remove from heat and stir in vanilla. Pour mixture into prepared pan—it will seem thin. Tilt pan slightly to coat evenly. Scatter 1 cup chopped pecans evenly over the topping. Refrigerate full pan while you prepare the rolls.

Make the filling. In a small mixing bowl, use a fork to whisk together butter, brown sugar, cinnamon, and salt, until it’s completely combined. Set aside.

Make the biscuit dough. In a large mixing bowl, whisk together flour, brown sugar, salt, and baking powder. Use a silicone spatula or wooden spoon to fold in heavy cream, making sure to scrape the sides and bottom of the bowl. Dough will be shaggy.

On a floured surface, roll half the dough into a 10×14-inch rectangle so that the edge closest to your body is 14 inches. Drop spoonfuls of filling over dough and use an offset knife (or butter knife) to spread it out, leaving a 1/2-inch border at the edge. Scatter on reserved pecans. Starting at the long edge furthest away from your body, tightly roll the dough toward you until you have one large cylinder. Slice into 9 pieces, and place close together in the prepared pan. Bake rolls for 25-30 minutes, until light golden and fully cooked.

Let cooked rolls rest in the pan on a rack for 3 minutes. Run a small, thin knife around the edge of the pan. Place a large serving plate (or cutting board) upside down on top of the pan. Wearing oven mitts, tightly grab the plate and the pan and flip them over, inverting the rolls onto the plate. Remove pan. Nudge any leftover topping onto the rolls and smooth to distribute evenly. Serve warm. If rolls do not release, return pan to the oven for a minute to warm the topping before trying to invert again.

Cream Biscuit Pecan Sticky Buns are best served the day they are made, but may be kept covered in the refrigerator for up to three days.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky Buns

Friday Favorites: Bare-Bones Baking

Oh, hello. Are you social distancing? Good—me too!

I have tons of baking supplies at the moment; I scooped up 20 extra pounds of flour when everything started to go to hell about three weeks ago. Before anyone scoffs, I’m not taking from others, baking is literally my job. I understand, however, that you may not have had a 10 pound bag of chocolate chips from Costco on your list, and even if you did, the likelihood that you actually got it is not great. But. But! You don’t need 20 pounds of flour or a gazillion chocolate chips or even to sacrifice eggs in the name of baking during this pandemic.

Real talk—if there ever were a time to bake, this is it. We’re all going to be home a lot; we are going to need things to do to pass the time. For better or worse, baking is entertainment, a way to redirect your mind, and it results in something delicious for you and your family/significant other/roommate(s). You’re going to need something to do between your Zoom meetings and burning through Love is Blind.

These are some of my favorite bare-bones recipes, meaning that maybe they don’t require eggs or can be made with different fats or use only the smallest quantities of everyday ingredients that are hard to find right now. These are the things you can make when you don’t have much in your pantry. I want you to get the most bang for your baking buck, you know? And in that spirit, all the recipes I post (and I will continue to post) for the foreseeable future will fit into these categories or come with substitutions.

We’re all in this together.Friday Favorites: Bare-Bones Baking

Oatmeal Blender Pancakes

These excellent pancakes just happen to be vegan and gluten-free, so you won’t need hot-ticket items like flour, butter or eggs to make ‘em. As long as you have oats, oil and some form of milk (plant or dairy)—oh, and a blender—you can make a shortstack in record time. Heads up that these freeze well and can be microwaved for pancakes on-demand.Friday Favorites: Bare-Bones Baking

Buttermilk Biscuits

I am happy to eat a biscuit any time of day. They take just a few minutes to whip together and can be on your table in about half an hour. Don’t want to sacrifice a whole stick of butter? Swap half for shortening, or try coconut oil biscuits. Cream Biscuits & Cornmeal Biscuits are also great options right now.

One great thing? Biscuits don’t require any eggs. They sure are delicious with them though.Friday Favorites: Bare-Bones Baking

Sour Cream Waffles

I have half a container of sour cream that needs a purpose, so I’m going to make some waffles this weekend. If you’re not in the same position, you can swap in some plain yogurt, or use buttermilk in place of both the milk and sour cream. I won’t be able to eat all the waffles at once, which is wonderful for future me. They can be frozen and reheated in the toaster when the mood strikes. Trust me, the mood will strike.

If you need your waffles to be gluten-free or vegan, try these Cornmeal Waffles.Friday Favorites: Bare-Bones Baking

Chocolate Chip Cookies

No dessert is quite as comforting as a chocolate chip cookie, and chances are that you have some chocolate chips or a bar that can be bashed up, thrown into some cookie dough, and baked. Don’t have cornstarch? Nothing terrible will happen if you leave it out. Same with vanilla. You can also swap all the sugar for brown sugar. I haven’t tried using all granulated sugar in this recipe, but if that’s all you have, you can use this cookie base, minus the sprinkles.

Heads up that cookie dough can be rolled into balls, placed on a parchment-lined baking sheet and frozen. Once they’re frozen-through, put the dough balls in a freezer bag. You can bake the cookies from frozen at a later date, adding a minute or so to the baking time.

Don’t want to make a whole batch of cookie dough? You can make just enough to make one cookie!

Need your cookies to be vegan or gluten-free? Try these—you can swap in peanut butter in a pinch.Friday Favorites: Bare-Bones Baking

Vanilla Wafers

This was the recipe that got me into this whole baking racket. The ingredient list is short and sweet, but the recipe makes a ton of cookies and they keep forever.Friday Favorites: Bare-Bones Baking

Boterkoek {Dutch Butter Cake}

This was almost a list without a cake—most require a lot of ingredients, including several suddenly-precious eggs. Boterkoek, however, requires just one lone egg and the remaining ingredients are almost all pantry staples, which is a win. Oh, and nothing terrible will happen if you leave out the almond extract and ginger.Friday Favorites: Bare-Bones Baking

Blondies

These are super easy and require just six ingredients (in small amounts!) at their most basic. Throw in whatever mix-ins you have or try one of the options in my archives.

My peanut butter blondies are super popular and can be made with regular chocolate chips and without the Oreos. Oh, and if you’re looking for the recipe that’s pictured, it’s not on the site quite yet—next week.Friday Favorites: Bare-Bones Baking

Brownies

Everyone loves brownies! Make ‘em with a gorgeous, glossy, and gluten-free, or swap out the dry ingredients for flour if you’re in a pinch. No chocolate for melting? Make cocoa brownies—feel free to simplify them by using all granulated or brown sugar. Heads up that brownies freeze incredibly well and are super delicious when ice cold.Friday Favorites: Bare-Bones Baking

Easy Raspberry Jam Squares

These squares require minimal ingredients (no eggs!) and you can make them any flavor you want. They’re somewhere between a blondie, an oatmeal cookie, and a linzer—a great recipe to have in your back pocket.Friday Favorites: Bare-Bones Baking

Magic Bars

I love a magic bar. They’re incredibly easy to make and can be made with damn near anything you have in your pantry, permitting that one of those things is sweetened condensed milk.

Don’t have cookies to crumble? Use crackers and a few tablespoons of brown sugar or try a blondie base. Only have one sort of topping? This is not a problem—just go with it! Magic bars are sort of…magical…that way.Friday Favorites: Bare-Bones Baking

Cornbread

Cornbread goes with everything. My recipe is naturally gluten-free, as it contains no flour, but if you’re running low on cornmeal, feel free to swap flour in for half the dry ingredients. Want to jazz it up? Add chorizo or jalapeños and/or cheese or herbs or bacon or…you get the point.

Friday Favorites: Bare-Bones Baking

Pizza Dough

Pizza dough requires minimal ingredients and can be used for way more than just pizza. Brush it with oil and sprinkle with za’atar for za’atar bread. Top it with everything bagel seasoning for something to snack on or use with a dip or spread or under runny eggs. Brush it with butter and sprinkle it with cinnamon and sugar for dessert pizza. As for pizza, use what you have. Barbecue sauce and cheddar? Throw some chicken on it. Pesto and mozzarella? YUM. Really, your only limitation is your imagination.Friday Favorites: Bare-Bones Baking

Got any bare-bones baking questions? Hit me up on here or social media! I’ll be keeping it simple around here for the duration of this thing. I hope you and your loved ones are all okay.