Passover macaroon recipes aren’t hard to come by, but most contain refined white sugar. We’ve remade the traditional dessert using maple sugar and raw honey instead. If you want to get fancy, after scooping the mixture onto the pan, pinch the tops to give them a pointed look.
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.
Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.
This make-ahead, plant-based, dairy-free breakfast will last up to four days refrigerated.
Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.