OATMEAL PANCAKES WITH TOASTED PECANS AND RAISINS
Inspired by a bowl of oatmeal with nuts, raisins, and cinnamon, these pancakes can be doubled for brunch get-togethers. To convert to vegan, use an egg substitute or one tablespoon of ground flaxseeds mixed with water. SERVES 5 TO 6 (MAKES ABOUT 20 SMALL PANCAKES) INGREDIENTS 1 3/4 cups plain unsweetened oat milk Scant […]
CHILLED DATE-CINNAMON OATMEAL WITH PECANS
It sounds counterintuitive, but chilled (rather than hot) oatmeal—similar to muesli—is smooth, rich, creamy, and flavorful. For the ultimate texture, don’t skip the step of soaking the raw oats overnight (it enables them to soften). I love to make a large batch and keep it in the fridge for up to five days. MAKES 3 […]
VANILLA CHIA SEED PUDDING WITH COCONUT YOGURT
Chia seed pudding has become popular in health-oriented restaurants—for good reason. It’s incredibly easy to make, and delicious. Basically, stir together a handful of ingredients, and let the chia seeds naturally thicken the mixture into a nourishing, creamy pudding. Top with fresh fruit and nuts. MAKES ABOUT 2 3/4 CUPS (3-4 SERVINGS) INGREDIENTS 2 […]
BAKED ALMOND AND CINNAMON STEELCUT OATMEAL WITH WARM BERRY COMPOTE
Crunchy toasted almonds and sweet berry compote make this breakfast special. If you’re skipping the compote, stir in about a quarter cup of pure maple syrup. Don’t skip the step of toasting the oats—it enhances their flavor. If reheating individual portions later, stir in more almond milk (about three tablespoons per serving). SERVES 6 […]
“BUTTERMILK” ALMOND WAFFLES WITH WARM BERRY-AGAVE SAUCE
These golden brown wafFles are crisp and sufFused with almond flavor. Feel free to garnish with lightly toasted slivered almonds. The batter is versatile and can also be used for pancakes. Before juicing, zest the lemons. SERVES 4 (MAKES 4 LARGE WAFFLES AND 1 CUP SAUCE) INGREDIENTS FOR THE WAFFLES: 1 3/4 cups plain […]
MEXICAN FRITTATA WITH CORN AND ZUCCHINI
Mild almond milk gives this egg dish a smooth, custardy texture. Opt for a high quality salsa, or prepare your own. SERVES 6 INGREDIENTS 1 tablespoon plus 1 teaspoon olive oil, divided 1 cup finely chopped red onion (1 small) 1 cup finely chopped red bell pepper (about 1) Scant 1/3 cup thinly sliced […]
COCONUT MACAROONS
Makes about 20 cookies These cookies, which we make year-round, have many loyal fans at Bi-Rite Market and the Creamery alike. You can bake these cookies in the traditional mound shapes, or flatten them out for use in ice cream sandwiches. In addition to being pretty and delicious, they’re also a good option for those […]
BANANAS BRÛLÉE
Makes 2 banana halves, for 1 banana split These bananas are the secret to the best banana split you’ll ever have. A propane or butane kitchen torch (the kind you’d use to make crème brûlée) is the best tool for the job. You can use your broiler instead, but the bananas will not caramelize nearly […]
PINEAPPLE-MINT ICE POPS
Makes nine 3-ounce ice pops. The heady, sweet pineapple in these beautiful and refreshing pops is a perfect foil for the gentle brace of fresh mint. TECHNIQUE: Ice pops SPECIAL EQUIPMENT: Ice pop molds CHILLING TIME: At least 4 hours SHELF LIFE: 1 week INGREDIENTS 1 large ripe pineapple (about 3½ pounds), peeled, cored, […]
MANGO SORBET
Makes about 1 quart Fresh mangoes have a uniquely luscious texture that becomes very fine and smooth with puréeing, which makes them particularly well suited to sorbet. The addition of a bit of tapioca syrup helps make the sorbet extra creamy when frozen. TECHNIQUE: Sorbet SPECIAL EQUIPMENT: Ice cream machine SHELF LIFE: 1 week […]