Sunday Brunch: Tropical Date-Cinnamon Oats

Adapted from a post by: tunsbuns.wordpress.com

 INGREDIENTS:
1 cup Almond Milk (I use unsweetened to make it refined sugar-free)
1 tsp Vanilla
1/3 cup Oats
2 Dates, pitted and chopped
1 tbsp Chia
1/2 tbsp Hemp Hearts
1/2 tbsp Cinnamon
1 tsp Coconut
1/2 Mango, chopped (other half served on side)
1 Banana, chopped

Bring the almond milk and vanilla to a low boil. Add the oats, chia, coconut, hemp, dates and cinnamon. When nearly cooked (should be fairly thick), add chopped fruit and cook, stirring constantly, for another few minutes.

Sunday Brunch (Gluten-Free February): Apple Pie-Style Rice Pudding

INGREDIENTS:
1/2 cup Rice, short-grain, uncooked
1 cup + 1 tbsp Water
1/2 Apple, small, peeled and diced
3/4 cup Almond Milk, divided
2 tbsp Rice Flour (or Nut Flour)
2 tbsp Sugar
1 tbsp Brown Sugar
1 Egg Replacer (Ener-G is GF)
1/2 tsp Cinnamon
1 tsp Vanilla Extract



Boil the water in a medium saucepan and add a dash of salt. Add rice and diced apple to the pot, cover and simmer for 18 minutes.

With about 5 minutes left on the timer, bring 1/2 cup almond milk to a low boil. Meanwhile, combine rice flour, sugars and 1/8 cup almond milk in a small mixing bowl. Add the Ener-G (already mixed by the box), vanilla, cinnamon and another 1/8 cup almond milk. Add the spiced mixture to the heated milk and stir frequently until thickened. Remove from heat and stir in finished rice. Serve hot or cold as desired.

Sunday Brunch: Baked Donuts

Adapted from a King Arthur Flour donut recipe.













INGREDIENTS:
1 cup Flour, minus a heaping tablespoon
1/2 cup Granulated Sugar
1 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Salt
2 tbsp Soy Buttermilk (1 cup Soy Milk w/ 1 tbsp Lemon Juice, left out for 5 minutes...take 2 tbsp of the result)
3 tbsp Vegetable Oil
2 Egg Replacers (I use Ener-G, as usual)

Preheat Oven to 375F. Mix dry ingredients in a large bowl. In a measuring cup or small bowl, mix wet ingredients and fold into dry mix. DO NOT OVERMIX! Spoon batter into greased muffin tin or donut pan. Bake for 11 minutes or until lightly golden.

Optional - drizzle with chocolate sauce (as pictured)

Sunday Brunch: Poached Peaches w/ Topping

INGREDIENTS:
2-3 Peaches per serving
2 cups Water
1/2 cup Brown Sugar
1/2 cup White Sugar
1 Vanilla Bean, cut lengthwise
2 Cinnamon Sticks, or tsp powdered cinnamon
dash Lemon Juice
1/2 tsp Peppercorns (optional)
Topping (more on this later)


In a pot, boil the water with the sugars, spices and lemon juice. Peel and slice the peaches and add to the boiling mixture. Lower the heat and simmer, stirring occasionally.

For a topping, use a warm toasted granola, or a vegan whipped cream, or whatever you'd like. I used Post Great Grains© cereal toasted in the oven at 350F for about 10-15 minutes with a bit of maple syrup, stirring every few minutes to prevent burning.