If you’d like to meal prep this sweet potato hash,
it will keep in the fridge for up to 4 days.
Reheat the hash (in the microwave or on the stovetop) and
assemble with the yogurt right before serving.
More Breakfast Ideas…
Chickpea Flour “Frittata”
Overnight Oats with Chia Seeds
Vegan Tofu Shakshuka
Total Time: 15 mins Yield: 8–9 cookies 1x
These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!
****sub nut butter for fat
November 16, 2020
This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust. Try using two varieties, one tart and one sweet—the variation in the apples’ sweetness gives the cake a full, complex flavor. The cake is delicious served unadorned, but it’s equally wonderful accompanied by crème fraîche or ice cream
Author: Jamie Schler
Cook time: 50 mins
Total time: 50 mins
Serves: Serves 12
A delicious, tender cake with a hint of vanilla and loads of sweet apples, perfect for breakfast, snack time, or dessert, this apple cake stays fresh, moist, and tasty for several days.
This recipe is inspired by Dorie Greenspan’s popular apple cake from her cookbook Around My French Table. She encourages bakers to use different kinds of apples in the cake, and I encourage you to do the same here. My personal favorite baking apples are Jonagold, Pink Lady, Honeycrisp, and Fuji, which all lend a sweet flavor and hold their shape nicely in the oven. I also recommend using a quality spiced rum, as it is a prominent flavor in the cake.
Grated Butter Shortbread Bars aka Hungarian Shortbread --baked in a loaf pan
The texture of shortbread is as important as the buttery flavor, and if you are always on the hunt for ways to improve shortbread’s texture, here’s a tip — grate the dough. I wish I could say this was a new tip, but the grated shortbread dough trick has been making the rounds for a while. Who knows how long pastry chefs have been doing it, but many home bakers learned it from Dorie Greenspan’s Baking With Julia, where Julia Child and Gale Gand make Hungarian Shortbread Bars.
BAKING AT THE 20TH CENTURY CAFE
recipe-- brought to my attention--Michelle Polzine’s book,
Baking at the 20th Century Cafe
¾ Cup or 108g Yecora Rojo Whole Wheat flour
½ Cup or 67g All-purpose flour
½ tsp or 2.5g baking soda
¾ tsp or 5g salt
½ Cup or 120g cane sugar*
⅓ Cup or 65g Oil, I prefer Olive oil but a neutral oil will do (Canola, grapeseed, safflower...)
⅓ Cup or 80g Buttermilk*
2 medium eggs, approx 100g
2 medium, overripe bananas, peeled and mashed
1 hour 30 minutes
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This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Read 53 community notes
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you’ve had before. It’s cocoa-rich, nutty and not too sweet. Using the whole fruit — both banana flesh and peel — punches up the banana flavor, but doesn’t overshadow the other notes. Nadiya Hussain’s recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations. —Charlotte Druckman
Featured in: Think Outside the Banana. Eat the Peel.
This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.
Featured in: The Secret to a Banana Bread With a Little More Bite
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about ½ cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Featured in: The Perfect Afternoon Snack Has Arrived
This light, refreshing loaf cake uses oranges as well as limes to make it more citrusy. The black sesame seeds add flavour and a little crunch.me cake covered with sugar glaze, lime zest, and black sesame seeds on top
2 teaspoons capers
1 sprig of marjoram, leaves picked from the woody stem.
2 eggs salt to taste
Extra virgin olive oil as needed
Toast for serving.
Place the peppers directly over a gas flame until they are charred all over, turning them as you go. Transfer to a bowl and cover with a plate to let them steam for 30 minutes. After 30 minutes, peel, stem, and seed the peppers. You should be able to just rub off the charred skin with your fingers. When you're finished you should have sheets of silky roasted peppers. Place the cleaned peppers in a bowl and toss with the red wine vinegar and a pinch of salt. Set aside to marinate for 30 minutes. When you're ready to serve, arrange the peppers on two plates and scatter the capers and marjoram leaves evenly over each portion.
Make an egg with Alice's Egg Spoon: Start by cracking an egg into a small bowl (for easy transfer into the hot spoon) and set aside. Pour a bit of olive oil into the spoon and swirl around to co