A luxurious breakfast in bed is pretty much a Mother’s Day mandate. But this year, we're serving up our sweet family celebrations with an extra nutritious (and equally delicious) twist, thanks to Heather Crosby of YumUniverse (whose newest cookbook, Pantry to Plate, arrives May 16 and is available for preorder). Below, Heather shares a combo of three recipes for make-at-home brunch treats — spiced granola, almond milk and berry handpies — that are 100% plant-based, gluten-free and whole-foods-inspired.
1. Chai Tea & Ginger Granola (serves 8+)
3 cups rolled oats
1 cup raw, unpasteurized honey
1 cup flaked coconut
¾ cup raw, unsalted cashews, chopped
½ cup raw, unsalted sunflower seeds
¼ cup raw, unsalted pepitas
¼ cup extra virgin olive oil
1 tablespoon Chai tea leaves, ground in coffee/spice grinder
1 teaspoon grated orange zest
¾ teaspoon sea salt
1/2 cup crystallized ginger, chopped
1/2 cup golden raisins (any kind will do)
- Preheat the oven to 300°F.
- In a large bowl, combine the oats, honey, cashews, sunflower seeds, pepitas, olive oil, tea, zest and salt.
- Spread the mixture onto a rimmed baking sheet in an even layer roughly ¼ inch thick. Give it a light press and bake for 35 to 40 minutes, stirring every 10 minutes, until toasty, golden brown.
- Once cooled, transfer the granola to a large bowl and break apart; fold in the ginger and raisins. Store in an airtight container in the pantry or fridge for 4 to 8 weeks.
2. Maple-Vanilla Almond Milk (serves 2+)
1 cup raw, unsalted almonds
1 vanilla bean pod
4 cups coconut water (or plain water)
2 tablespoons maple syrup
Pinch sea salt
- Place the almonds in a bowl of water and soak for 8 to 12 hours (while you sleep is a good time). Drain, rinse, and transfer to the blender.
- Press the vanilla pod flat and slice through the top layer lengthwise; open the pod and use the back of a knife to scrape out the gorgeous seeds inside. Tap the seeds into the blender.
- Add the coconut water, maple syrup, and salt and blend until ultra-smooth, about 1 minute. Strain and squeeze the mixture through a cheesecloth.
- Enjoy right away or chill the in fridge. Give it a shake before serving with the chai tea & ginger granola (and/or with cereal, tea or coffee!).
3. Blueberry Handpies (makes 16-24)
2 pounds blueberries
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
½ cup raw, unpasteurized honey
1½ teaspoons vanilla extract
½ cup water
Pinch sea salt
2 cups oat flour, plus more for rolling
½ cup gluten-free all-purpose flour (a non-bean flour mix)
1 teaspoon sea salt
½ teaspoon ground psyllium husk
¼ cup unrefined coconut oil
½ cup warm water, plus more if needed
Maple syrup (optional for glazing)
- Bring all compote ingredients to a boil. Reduce heat and simmer 10–15 minutes until blueberries pop and cook down until almost all liquid is absorbed. Remove from heat and cool; compote will thicken as it cools. Set aside.
- Preheat the oven to 400°F and line two baking sheets with unbleached parchment paper.
- In a food processor, pulse together the flours, salt, and psyllium until well mixed.
- Add the oil and pulse until slightly crumbly.
- Add the water, plus 1 tablespoon more at a time if needed, until a moist but non-sticky dough ball forms.
- Flour your hands, roll the dough into a ball and place on a sheet of parchment paper. Dust with flour and place another sheet of parchment on top. Use a rolling pin to flatten the dough to about 1⁄8 inch thick. Peel back the top sheet and dust with flour.
- Use a 3- to 4-inch round cookie cutter to cut out crusts. Use an offset spatula or large knife to lift and transfer half to the baking sheets, arranging them 1 inch apart.
- Spoon filling into the center of each crust, leaving ¾ inch unfilled around the edges. Trace the edge of a crust with water.
- Lay another crust on top and press the edges together with a fork. Repeat until all pies are formed.
- Brush the tops with maple syrup (if using) and bake for 20 minutes, until browned and bubbling.
p.s. Still need to get mom a gift? Here are 10 unique ideas.