The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
Sour cream adds richness and fluy texture to these decadent cupcakes topped with a fudgy, date-sweetened espresso buttercream – you’d never know they were 100% whole wheat!
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this summer bowl is perfect for breakfast or even your next barbecue.