Brunch Recipes (Most Popular)

All the good stuff and sweetness locked inside every slice will keep you going no matter what you're doing... be it a mountain hike or a mountain of paperwork!

There is something about the warmth and "hominess" of ginger and citrus that makes these bagels special... not to mention the heavenly smell when they're baking!

The bagel-making will never stop around here! It's like a small Montreal bakery in our kitchen at least once a week, and I'm only limited by my imagination! I still have a good 10 or so flavour combos to try out on my mom, and with luck I'll gain more inspiration as the time goes on... otherwise I'll be repeating!

Stuffed full of my home made apple butter, whole wheat flour, a heady dose of cinnamon and even apple-flavoured herbal tea, these chewy bagels are boiled in a honey and apple tea bath and baked in a super-hot oven to crusty perfection. Try them spread with peanut butter for a breakfast on the go! Makes eight 4-oz bagels.

All the delicious elements of a classic ratatouille - roasted eggplant, peppers, tomatoes and zucchini - get wrapped up in eggs, cheese and bread! Delicious for brunch, lunch or even a light dinner, this can be made the night before (and should be, for max flavour!).

Adapted from KAF: http://www.kingarthurflour.com/recipes/cin
namon-swirl-bread-recipe, this sweet yeasted loaf is everything you expect cinnamon-raisin bread to be with the added bonus of nutrition from a bottle of Ensure nutritional supplement.

You've heard of sprouted wheat bread, right? Well, how about this!

This was a total fluke of my imagination - I had entries for two blog events coming due and no need for a ton of bread lying around, so I did the next best thing - banana bread! It freezes beautifully and is full of fibre and nutrients. The texture is dense and moist like any good banana bread, but with a delicious hint of nuttiness from the wheat berries. This takes a while to do, but it's a special sort of bread! Delicious warm (or toasted!) with some honey butter :-).

A rich, sweetened quickbread-style dough envelops fesh and fragrant lavender blossoms before being topped off with a warm maple syrup. It's the best breakfast you could dream of! Adapted from Happy Valley Lavender farm.

A jar of sweet heat awaits anyone who receives this treat! It's great to perk up a morning bagel, or stirred into a vinaigrette. 2 tbsp per serving.

This is another manipulation of Have Cake Will Travel's pumpkin bagel recipe... delicious as a lunch side with a bowl of (tomato?) soup. For a (non-vegan) option, top with shredded mozzarella cheese after 10 minutes of baking.

Makes 8 (3.5-oz) bagels

It doesn't get much easier than a cake mix, quick yeast and some whole-wheat flour, and it doesn't get much tastier than melted butter and spices, either!

Greatly adapted from Attune Foods: blog.attunefoods.com/2011/10/double-dark-c
hocolate-granola/ to use up some pantry items I had and make my own granola to use in my mom's weekly bread! It really does depend on the day's heat and humdity as to how long this takes - start checking after an hour if you're worried about it burning. NI is per cup.

Adapted from "500 of the Healthiest Recipes and Health Tips You'll Ever Need" by Hazel Courteney and Stephen Langley

Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!

Radishes get the short end of the veggie stick - too hot for some, not versatile enough for others... well, these muffins disprove all that! Just like carrot muffins, these are filled with shredded radish which adds a nice spice note with the allspice and cinnamon. Sweet raisins buffer the heat too.

I was trying to use up a few slightly sad looking fruits in the fridge before our weekly shopping run, and knew that I also hadn’t made any goodies for my classmates lately, so I scouted around my baking cupboard for what else I could use. That turned into a bit of a pantry “dump” for me – long overdue – and yielded more appley stuff than I ever realized I owned! I also peeked into my freezer, and would up elbow-deep in icy things looking for the part-can of coconut cream I froze after making my dad’s curry. Soon I had the makings of a real gem: a no-fat-added, wheat- and nut-free, vegan sweet treat that I regretted not making more of – it disappeared so quickly that I had a few students hounding me the rest of the day!

Healthy, sweet, dark and sticky, these are delicious warm or cold and freeze very well for later snacking!

Sweet and tender from a warm honey and milk starter, this whole wheat bread has both corn meal and corn germ for a burst of nutty flavour that plays off the plump raisins perfectly.
If a softer crust is your goal with this already buttery, nutty tasting bread, brush the top of the loaf with melted butter right after removing it from the oven and keep the bread in the pan for 30 minutes to cool.

Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast?

A slow roasted applesauce, along with homemade pumpkin and carrot purees, made up the base of these vegan spice muffins, which are crowned with cereal crunchies. The other secret? Cane sugar ginger ale!

Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat!

Barely adapted from neohomesteading.com/brown-sugar-banana-jam
/, this super-small batch preserve is rich with butter and brown sugar and gets a glug of rum at the end for an adults-only treat!

A "clean out the pantry" type of bread, with a bunch of grains, banana and honey. It's not perfect, or pretty, but it's sumptuous, it's satisfying and it's a sweet way to begin your week.

While cleaning out our overburdened upstairs freezer (to make way for more ice cream!) I happened upon several small bags of fruit that I had frozen last year when we couldn't eat any more of it fresh! Plums, peaches, cherries and a banana stuff a flaxseed, barley and oatmeal batter for a delicious taste of Summer all year.

This sweet, nutty bread is a perfect accompaniment to a spicy soup or stew, not to mention making delicious dessert or breakfast-style crostini!

Another great use-up recipe - I had a bucketful of applesauce, an errant banana, and a couple apples past their prime, so what better use for them all than muffins? I tossed in some ground almonds, bran and oatmeal for good measure too.

Adapted from Peter Reinhart. My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time. It’s an extra step, but it is SO worth it!

Delicious, fruity and slightly sweet muffins perfect for a Monday morning! Makes jumbo muffins - for regular size, bake 25 minutes at 375F.