Tag: brunch
The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)
Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet
Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that.
As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around. I usually crave something refreshing, crunchy, and light while also being satisfying. This savory, summery toast fits the bill.
I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.
Watch Me Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs
How To Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs
Step 1. Slice Cucumbers and place in a bowl.
Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.
Step 3. Toss gently to combine.
Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.
Step 5. Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
Step 6. Enjoy!
What Else Can I Use?
- When I make toast, I either use my own gluten-free bread recipe (which will be in my cookbook, I promise!) or a quality sourdough. I find that sourdough is really kind to my digestive system, and it tastes divine too. I know many people with gluten sensitivities that can eat sourdough without issue. However, use any bread you like!
- As noted above, use a toasted baguette to make smaller versions as an appetizer.
- Lime juice works well in place of the lemon juice.
- You can use any herbs you have on hand for this, I’ve just listed my favorite combination here.
- Shallot can be replaced with thinly sliced white or red onion.
- I love using a bit of flaky salt to top the toasts with, but your regular Kosher salt is fine too.
This Ricotta Toast with Cucumber, Lemon, and Lots of Herbs is special because:
It takes just 10 minutes to make.
It is vegetarian.
It is refreshing and satisfying without leaving you feeling sluggish.
It takes no cooking, just a quick flick of the toaster oven.
Want more ideas for summer toasts?
Low-Sugar Strawberry Chia Jam (Vegan, Gluten Free)
Pear + Proscuitto Crostini with Whipped Goat Cheese
Butter Pecan Overnight French Toast
If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
A Summery, Savory Ricotta Toast that your lunch guests will love!
Ingredients
- 1 English cucumber thinly sliced (about 1 ½ cups)
- Kosher salt
- Fresh cracked black pepper
- 1 Tablespoon fresh basil chopped
- 1 Tablespoon fresh parsley chopped
- 1 Tablespoon chives chopped
- 2 teaspoons mint chopped
- 1 small shallot sliced thin
- Juice from ½ a lemon
- 1 cup quality ricotta room temperature
- 4 slices of thick cut sourdough bread toasted
Instructions
- Place sliced cucumbers in a medium sized bowl.
- Add ¼ teaspoon salt, a few cracks of pepper and toss once.
- Add basil, parsley, chives, mint, shallot, and lemon juice.
- Toss gently to combine.
- Spread ricotta generously over each piece of toast along with a pinch of salt to each.
- Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
- Top with another small pinch of salt and serve.
Nutrition
Calories: 298kcalCarbohydrates: 39gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 440mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 498IUVitamin C: 4mgCalcium: 178mgIron: 3mg
Tried this recipe?Let us know how it was!
Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)
This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special…
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! And not just any cake, but coffee cake. And not just any coffee cake, but SALTED CARAMEL coffee cake. I’m crazy for this recipe, and so excited to share it with you. …
Ginger Molasses Brunch Cake (Dairy Free, Gluten Free, Refined Sugar Free)
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have to say I don’t mind that one bit.
I call this a “brunch cake” because it is packed with oats, applesauce, and buttermilk (I make mine from almond milk, instructions are below), just sweet enough and doesn’t host any frosting or glazes. It’s the sort of cake that I refer to as brunch, or snacking cakes, because they are daytime cakes… easy to throw together, comforting and delicious, with a bit of virtue in them to boot.
I love to have something comforting and delicious to grab at a moment’s notice, and similar to the One-Bowl Pumpkin Banana Bundt Cake I make in the fall, this is the cake to satisfy that desire any time of the day.
“What else can I use?”
- You can easily swap in all purpose flour for the Gluten Free flour blend.
- If you don’t have oat flour (remember, it’s super easy to make and I show you how in this post) you can use that equal amount of whole wheat flour or more GF or all purpose flour.
- Vegan buttermilk is easy to make if you only have almond or oat milk on hand. I use this almond milk. Simply add 1 Tablespoon of vinegar or lemon juice to the 2/3 cup of milk and let it sit for 10 minutes. Voila, vegan buttermilk. I will do a detailed post on this soon!
This is a cake I will make again and again this month, and I hope you will too. As always, let me know if you make it, have any questions, or simply want to give your feedback. I always value it! Happy Holidays!
Ginger Molasses Brunch Cake
This Ginger Molasses Brunch Cake is fluffy, moist, and full of festive spices and flavors, making it an ideal brunch for Christmas Day or any time of the season.
Ingredients
- 1 1/2 cups Gluten Free flour blend (ex. Cup 4 Cup or Bob's Red Mill)
- 1 cup oat flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3/4 tsp Kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup maple syrup
- 1/2 cup molasses
- 2/3 cup olive oil
- 1 cup unsweetened applesauce
- 2/3 cup buttermilk (vegan or regular)
- 3 large eggs room temperature
- 2 tsp vanilla extract
- Powdered sugar, for finishing
Instructions
- Preheat the oven to 350 degrees F.
- Grease or spray a Bundt pan with nonstick baking spray and set aside.
- In a large bowl, sift together all dry ingredients with a fork, through the baking powder and set aside.
- In a separate bowl, using a stand or hand mixer, whisk the maple syrup, molasses, olive oil, applesauce, buttermilk, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined and there are no more traces of flour.
- Transfer the batter into the prepared pan and bake for 40-55 minutes, until a tester inserted into the center comes out just clean.
- Allow to cool for 10 minutes in the pan before inverting onto a cooling rack to finish cooling completely.
- Once cool, dust with powdered sugar and serve.
- The cake will keep for 4-5 days at room temperature.
Tried this recipe?Let us know how it was!
