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What protein powder should I use in protein packed waffles?

Making your own protein waffles is definitely worth it, especially when it comes to pumpkin waffles or pumpkin spice waffles. By preparing them yourself, you can choose the protein powder that works best for you, control the amount of sweetener, and avoid artificial additives. Plus, homemade waffles give you the freedom to include wholesome ingredients, ensuring every bite fits your preferences perfectly.

I love pairing my waffles with pumpkin protein pudding for a protein-heavy, pumpkin-scented breakfast.

What Is the Nutritional Value of These Healthy Protein Waffles?

These easy protein waffles are gluten-free, super simple to make with the blender doing all the work, and incredibly fluffy, thanks to careful testing to get the perfect texture. With 12 grams of protein per waffle and an optional chocolate sauce, adding five extra grams, they make a great high-protein breakfast. They're also easy to freeze, making them perfect for meal prep.

Each protein waffle you make by this recipe has:

• 221 Calories
• 24g Carbohydrates
• 12 grams
• 10g Fat
• 4g Fiber
• 9653IU Vitamin A
• 3mg Vitamin C
• 86mg Calcium
• 3mg Iron

If you top each waffle with ¼ of the chocolate sauce, you will add:

• Calories: 9kcal
• Carbohydrates: 1g
• Protein: 1g
• Fat: ¼ g
• Potassium: 20 ½ mg
• Fiber: ¼ g
• Vitamin A: 11IU
• Calcium: 14 ¼ mg

What is the recommended serving size of these easy protein waffles?

Honestly, I find that one waffle is enough for me if they're big enough! I usually have my breakfast with a large non-dairy latte alongside it, so that's filling enough for me. But if you have a large appetite, you may want to have two delicious waffles or top it with an egg.

The base recipe makes four regular-sized waffles or three giant waffles.

Directions to Make Protein Waffles for Your Own Healthy Breakfast Recipe

Ingredients to Make These Pumpkin Spice Waffles: 

• Pea protein powder: This plant based protein powder adds a boost to these fluffy waffles; try different flavors of protein powder for variety. I use Naked Nutrition pea protein to make these waffles, but you can use any unflavored protein powder you like.
• Almond flour: Provides a nutty richness and gluten-free texture; substitute with other nut flours like cashew or hazelnut for different flavors.  Experiment with oat flour or coconut flour for variations in texture and taste. 
• Tapioca flour: Helps create a light and airy texture; replace with arrowroot flour or cornstarch if needed.
• Baking powder: Essential for leavening and fluffiness; ensure it's fresh for best results.
• Baking soda: Helps with additional leavening; adjust the amount based on the acidity of other ingredients.
• Whole eggs: Bind the ingredients together and add structure; for vegan options, try flax eggs or aquafaba.
• Pumpkin puree: Provides moisture and a hint of fall flavor; swap with mashed banana or applesauce for a different twist.
• Maple syrup or honey: Adds sweetness; adjust the amount based on preference or use a sugar-free alternative like stevia or erythritol.
• Pure vanilla extract: Enhances flavor depth; experiment with almond or maple extract for different flavor profiles.
• Cinnamon: Infuses warm, spicy notes; swap with pumpkin pie spice or nutmeg for variation.
• Strawberries: Optional topping for freshness; try other fruits like blueberries or bananas for different flavors and textures.

Vegan chocolate sauce:

• Chocolate Protein Powder: Adds a rich chocolate flavor and boosts protein content; try different brands or flavors for variety.  I use Naked Nutrition chocolate whey protein for this recipe, but you can use any chocolate protein powder you like.
• Unsweetened Cocoa Powder: Intensifies chocolate flavor without added sugar; adjust amount for desired richness.
• Non-dairy milk: Provides a creamy base; use almond, soy, or oat milk depending on preference.
• Maple syrup: Optional for sweetness; substitute with honey or agave syrup, or omit for a sugar-free version.
• Melted coconut oil: Adds richness and smooth texture; replace with melted butter or omit for a lighter sauce consistency.

See recipe card for details.

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Equipment

• blender
• waffle maker
• Mixing bowls
• Whisk
• Spatula

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How to Make this Pumpkin Protein Waffle Recipe 

Preheat waffle iron to high heat.

Make waffle batter:

Combine all the dry ingredients for the waffle mix. Then add the wet ingredients and pour batter into a blender. Blend the components until a velvety texture is achieved. The consistency of the mixture should be dense; if it's too thin, gradually incorporate 1 teaspoon of almond and tapioca flour.

Cook waffles:

How to Make High Protein Chocolate Sauce

Whisk sauce:

In a medium bowl, combine chocolate protein powder, cocoa powder, non dairy milk and maple syrup. Whisk until a uniform mixture is attained.

Thicken if needed:

If the chocolate sauce is a bit thin, add a dash of coconut oil. 

Pour over protein waffles:

Pour protein chocolate sauce on waffles, top with strawberries or fruit of your choice, and serve immediately for the perfectly sweet breakfast. 

Make Ahead & Storage

How do you reheat frozen waffles quick and easy?

Allow the waffles to cool completely before transferring them into an airtight container in the fridge. Place parchment paper between individual servings before freezing, which will make it easier to separate when reheating. These waffles can be stored in the freezer for up to three months. To reheat, simply place the frozen waffle in a preheated oven at 350°F or pop it in a toaster.

Toppings for Best High Protein Waffles

Crispy protein waffles are a delicious, nutritious pudmpkin spice breakfast option that can be customized with a variety of toppings. To really make your protein waffle stand out, consider topping it with:

• Protein chocolate sauce, of course!
• Fresh fruit such as blueberries, raspberries, or sliced bananas. with greek yogurt
• You can also add some crunch by sprinkling on chopped almonds, walnuts, or pecans.
• If you're looking for something sweet and decadent, top your waffle with nut butter and honey
• For an added boost of flavor and nutrition, sprinkle on some shredded coconut or chia seeds.

No matter what toppings you choose to add to your waffle packed with protein, it's sure to be an enjoyable, healthy alternative to regular waffles or storebought pancake mixes!

Variations

For more easy and healthy breakfast recipes:

For more waffle and pancake recipes: 

If you'd prefer a more zesty pancake, try this Lemon Ricotta Pancake. Light and cheesy, they are the perfect crowd-pleaser at any family gathering. If you want another way to consume yummy pumpkin in a healthy way, these paleo pumpkin cookies are my favorite.

Alternatively, try these golden raise-fritters, the perfect cottage cheese recipe. For something fruity and fun, you'll love this Blueberry Sourdough Pancakes. It's truly the breakfast of champions, with whole-wheat flour, sourdough, and blueberries.

For the most beautiful breakfast pancakes you'll ever serve, try making these gluten-free Russian Pancakes with Rose Petals and Kefir. It's unique and simple, and it's something festive to serve at brunch. For more Russian-infused pancakes, these Russian Buckwheat Pancakes with cardamom, orange, flax seed, and maple syrup is the perfect way to start the day.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Pumpkin Spice Waffle Recipe for Your Next Favorite High Protein Breakfast

Easy Protein waffles made with vegan pea protein powder, pumpkin puree, eggs and almond flour have 12 grams of protein in each waffle. These protein waffle recipe is easy to throw together for breakfast, make ahead or freeze for meal prep. Served with protein chocolate sauce for an additional boost of flavor and an added 5 grams of protein in each serving.

Course Breakfast, brunch

Cuisine American

Keyword almond flour, easy, healthy, pea protein powder, protein, protein powder, pumpkin, pumpkin puree, tapioca starch, valentines day

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 pancakes

Calories 259kcal

Author Ksenia Prints

Equipment

• blender
• waffle maker
• Mixing bowls
• Whisk
• Spatula

Ingredients

Protein waffle recipe:

• 1 scoop pea protein powder
• ½ cup almond flour
• ½ cup tapioca flour
• ¼ tsp. baking powder
• ¼ teaspoon baking soda
• 2 whole eggs
• 1 cup pumpkin puree
• 2-3 tsp. maple syrup or honey optional
• 1 tsp. vanilla extract
• 1 teaspoon cinnamon
• Strawberries for serving (optional)
• Hemp hearts for serving (optional)

Protein chocolate sauce:

• 2 tablespoon Chocolate Protein Powder
• 1 tablespoon Unsweetened Cocoa Powder
• 3 tablespoon non-dairy milk
• 1-2 teaspoon maple syrup optional
• ½ teaspoon melted coconut oil optional

Instructions

Protein waffles:

• Preheat waffle iron to high heat.
• Combine all the ingredients in a blender. Process until smooth. Batter should be thick; if it's too thin, add 1 teaspoon at a time of almond and tapioca flour.
• Spray the waffle iron with cooking spray. Add ¼ cup of batter to the waffle iron, close and cook until golden brown on the outside. Transfer to a plate and repeat until all the batter has been used. If serving immediately, let waffle sit for 2-3 minutes before serving for the best texture.

Protein chocolate sauce:

• In a medium bowl, combine chocolate protein powder, cocoa powder, non dairy milk and maple syrup.
• Whisk until a uniform mixture is attained. If chocolate sauce is a bit thin, add coconut oil.
• Pour protein chocolate sauce on waffles, top with strawberries, and serve immediately.

Notes

Each waffle has 12 g of protein.

Each chocolate sauce serving has 5 g of protein.

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 247mg | Potassium: 248mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9697IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 4mg

The post Healthy Pumpkin Waffles Recipe with Chocolate Sauce appeared first on At the Immigrant's Table.

A couple of weeks back, I started talking to you guys about those meals you make on auto-pilot at the end of a busy workday. What I didn't mention is that in our house, those auto-pilot meals often become frequent flyers. Like unwanted guests, they stay well past their welcome, using up all of your eggs and leaving dirty stains and bowls all over your mosaic-inlaid table. You want to get rid of them, to ask them to leave politely; but each time you try, you find yourself strangely realizing that you kind of like having them around. After all, they save you the hassle of making plans for Friday night.

Just like these guests, the repeat dishes in our house make cameos at a frequency that, really, would be embarrassing for any aspiring chef. Once I make a dish we like, I often myself unable to think of anything other than the need to taste it again. I go through periods of binging on delicata squash salads, or almond cakes, or banana bread. In Hanukkah, I usually come up with one variation on latkes, and then proceed to eat it every. single. day for a week. Like I said - it's embarrassing.

And in the true tradition of regurgitating a dish to death, we made these borlotti beans in tomato sauce four different times. In the span of two weeks. And the only reason we stopped was because I went away for a month.

But what was so good about these borlotti beans in tomato sauce, you ask? In truth, nothing special. I adapted them slightly from a recipe by the above-mentioned Rachel Roddy of the blog Rachel Eats (and now, the book My Kitchen In Rome), whose writing I read with the religious zeal usually displayed by Buddhist monks.

My Kitchen in Rome: the Writing of Rachel Roddy

Rachel's kitchen looks the way I always wanted mine to be: a dark, stained wooden counter, covered with heavy white ceramics with blue borders, besides a well used, well-loved gas stove. Her sink is always full of exactly the kind of vegetables I want to eat: lush and wild, Italian produce by the bushel spilling over the edges.

And her words are exactly the words I hope to evoke in my writing: honest and targeted, they reach into your stomach and grab you by the guts, leaving you reeling.

What are Borlotti Beans?

For this recipe I used fresh borlotti beans (also known as cranberry beans for their lovely colouring), though you could just as easily use dry borlotti beans, or even canned white beans in a pinch.

I used canned homemade tomato sauce I already had on hand, but you could easily whip up a tomato sauce on the spot, or use a jar of your favourite store-bought stuff.

I added scrambled eggs because I have a thing about egg texture, but you could add a poached egg, or a scrambled egg, or a fried egg. Just make this dish.

There was nothing special about these borlotti beans in tomato sauce with eggs that would justify making them four times in a week.

But somehow, when we sat on the couch on a stormy night, lapping these up with spoons and sopping up the leftovers with crusty bread, our lips smacking and tongues licking tomato sauce leftovers, none of that mattered. We helped ourselves to another bowl. And another one.

And the next day, we made them again.

And again, the following week.

And we would still be eating these borlotti beans with tomato sauce and eggs if we hadn't become obsessed with delicata squash.

If you try these borlotti beans in tomato sauce, let me know how you liked them. Just don't blame me if they become repeat meals in your home, too.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Borlotti beans in tomato sauce with eggs

Borlotti beans in tomato sauce with eggs are one of those simple, easy dishes that you can't stop eating until you finish the whole pot.

Course Breakfast, Dinner, Lunch

Cuisine Italian

Keyword borlotti beans, casserole, cranberry beans, dairy-free, gluten-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Calories 526kcal

Author Ksenia Prints

Ingredients

• 1 kg of fresh borlotti in their pods or 300 g dried borlotti beans soaked overnight
• 1 bay leaf
• 3 tablespoon olive oil
• 2 cups tomato sauce OR a small chopped onion, a small rib of celery, diced finely, and 2 cups canned or fresh plum tomatoes, chopped or crushed
• A few stalks fresh parsley
• ½ teaspoon chili flakes
• 4 eggs
• salt and pepper

Instructions

• If you are using dried beans, soak them in plenty of cold water for at least eight hours or overnight. Drain the soaked beans, put them back in a heavy saucepan with one bayleaf, cover by at least two inches with fresh water, bring to a boil and then reduce to a simmer. Cook the beans for one hour, add a pinch of salt, and then begin checking for doneness. Once the beans are cooked, pull them from the heat and leave in their cooking water.
• If you are using fresh beans, shell them and then boil them in salted water with one bay leaf until tender, about 25 minutes.
• Drain the water from the beans, but keep the broth for later.
• If using ready-made tomato sauce, add 2 cups of tomato sauce to pan.
• If making your own tomato sauce, heat olive oil in a deep saute pan and add the onion and celery and saute over a gentle flame until onion is soft and translucent, about 10 minutes. Add the tomatoes. Stir and season with parsley, chili, salt and pepper and leave the pan simmering for 15 minutes. Add the drained beans, stir and cook for another 10 minutes, adding a little of the bean broth if nesseary.
• Create little nests in the sauce and crack the eggs, as you would do for shakshuka. Stir the eggs and the sauce gently if you prefer your eggs scrambled, or let them cook in the nests for whole eggs. Cook for 7 minutes on low-medium heat, until eggs are as set as you like them.
• Check seasoning. Allow the beans to sit for 10 minutes (or for hours) or so before serving - though if you can wait, let the beans and sauce rest a day (but eat the eggs as soon as you can).

Nutrition

Calories: 526kcal | Carbohydrates: 68g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 650mg | Potassium: 1397mg | Fiber: 27g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 7mg

The post Borlotti beans in tomato sauce with eggs appeared first on At the Immigrant's Table.

There's a certain magic in tasting something familiar-but sweeter, softer, and entirely unexpected. That was exactly how I felt the first time I bit into Arepas de Choclo on a street corner in Colombia. I thought I knew arepas. 

After all, my mother-in-law had patiently taught me how to press, shape, and fry classic Colombian arepas in her kitchen. Where the scent of cornmeal and butter became part of our shared language. But nothing prepared me for that first buttery, golden bite of a sweet corn arepa.

We were wandering through Colombia, my husband and I, with his hand guiding me through streets alive with music, color, and the steady hum of vendors calling out their specialties. Markets overflowed with tropical fruits I could barely name.

We cooled off with glasses of aguapanela and lulo juice in tiny cafés when the heat became too much, and shared plates of ensalada de frutas Colombiana, piled high with papaya, mango, and a generous drizzle of sweetened condensed milk. 

Every corner offered something new, but it was that warm Arepa de Choclo, folded around melting queso blanco, that truly stole my heart. Simple, yet a revelation. Sweet corn in an arepa? How had I gone this long without knowing?

Sunlit Streets and Sweet Corn Cake Dreams

Of course, Colombians have known this forever.  Colombian Arepas de Choclo are a beloved treat, especially in the Andean regions where sweeter corn varieties thrive. Unlike the savory arepas I'd mastered with my mother-in-law, where salt and tradition held court. These golden disks, made from masarepa de choclo (a precooked sweet corn flour), brought something entirely different to the table.

What is Masarepa de Choclo?

The secret starts with masarepa de choclo. This isn't your standard cornmeal or even regular masarepa. It's a pre-cooked sweet corn flour, finely ground from choclo, a type of tender, slightly sweet corn common in Colombia. It's what gives Arepas de Choclo their signature flavor and soft, almost cake-like texture. I remember standing in that Latin market, holding the bag for the first time, realizing that this single ingredient was the key to recreating that unforgettable street-side bite. If you've ever tried substituting with regular masarepa, you'll know-it's just not the same.

All it takes is water, a pinch of salt, and a bit of patience to turn that flour into crisp-edged, tender-centered arepas.

For more delicious arepas recipes, see the authentic Colombian arepas con queso and my mother-in-law's arepas.

Why Queso Blanco is the Perfect Pairing

But Arepas de Choclo wouldn't be complete without queso blanco. The first time I was handed one, still warm from the griddle, it was folded gently around a melting slice of this mild, creamy cheese. That balance, the sweetness of the corn against the soft saltiness of the cheese-is what makes this dish more than just a snack.

It's comfort, contrast, and just a little bit of magic. At home, I've tried swaps (mozzarella works in a pinch) but nothing quite matches that familiar stretch and subtle flavor of queso blanco as it melts into every bite.

These days, Arepas de Choclo have become a regular request in our home. The kids light up when they see me pull out the masarepa, waiting for that moment when the cheese stretches with each bite. For me, it was a way to return to sunlit streets, to my mother-in-law's laughter, and to that joy of discovering how even the simplest foods can surprise you.

Whether you're already familiar with classic Colombian arepas or just stepping into this world of golden corn cakes, Arepas de Choclo deserve a place on your table. They're easy, comforting, and proof that sometimes, the sweetest memories come wrapped in nothing more than corn, butter, and a slice of cheese-shared with the people you love.

Ingredients

• Sweet Corn Masarepa (Masarepa de Choclo) - This is the heart of Arepas de Choclo. Unlike regular masarepa, this sweet corn version captures the subtle sweetness I remember from street vendors in Colombia. Regular masarepa won't give you that signature flavor. If you can't find masarepa de choclo, a mix of fine cornmeal with a touch of sugar can work in a pinch, but it won't quite taste the same way.
• Queso Blanco - Mild, creamy, and made to melt. Queso blanco turns these arepas into something magical. If queso blanco isn't available, mozzarella is a decent substitute, but try to find a Latin cheese like quesito or even fresh farmer's cheese for a more authentic touch.
• Butter - No Arepas de Choclo hit the table without a generous pat of butter melting into every groove. It's that final whisper of richness that brings everything together. While you could skip it, I'd argue it's part of what makes these feel like comfort on a plate. For a dairy-free option, a good-quality vegan butter does the job beautifully.

See the recipe card for full list and exact quantities.

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How to Make Arepas de Choclo (Sweet Corn Arepas)

These Arepas de Choclo come together with just a few ingredients and a bit of hands-on shaping. Simple, satisfying, and the kind of recipe that fills your kitchen with the scent of caramelized corn and butter.

Mix the Dough

In a large bowl, combine sweet corn masarepa and water. Use your hands to bring the dough together, feeling for the right texture, it should be soft and pliable, not sticky. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if you like, then mix well until smooth.

Let the Dough Rest

Allow the dough to sit for 5-10 minutes. This gives the masarepa time to hydrate properly, making it easier to shape and fry.

Shape the Arepas

Divide the dough into about 20 portions and roll each into a ball. Flatten gently into thick disks, like a small pancake. Traditionally, arepas de choclo are about 5-10 cm in diameter, but you can adjust based on how you like to serve them.

Heat the Pan

Preheat a skillet or griddle over medium-high heat. Add a combination of oil and butter, this is where that golden color and rich flavor come from.

Cook the Arepas

Place the arepas onto the hot pan, then reduce the heat to medium-low. Cook for about 5 minutes on each side, until they're set and beginning to turn golden. For that perfect caramelized finish, increase the heat to high and cook for an extra 1-2 minutes per side until beautifully colored.

Add the Cheese

Remove the arepas from the pan and, while they're still hot, top each one with slices or crumbles of queso blanco. The residual heat will soften the cheese just enough to melt into all the right places.

Serve Warm

Enjoy your Arepas de Choclo fresh from the pan, ideally with a cold glass of aguapanela for a full Colombian-inspired moment.

Storage

Let the arepas cool completely, then tuck them into an airtight container and keep them in the fridge for up to 4 days. I like to place a small piece of parchment between layers to keep them from sticking together.

When you're ready to reheat, a quick pass on a hot griddle or skillet brings them right back to life, restoring those crisp edges and warming the center just enough to make the cheese soft again. Avoid the microwave if you can, it still does the job, but you'll lose that lovely texture.

If you're thinking ahead, Arepas de Choclo can also be frozen. Stack them with parchment in between, seal in a freezer-safe bag, and they'll keep for about a month. I like to defrost them overnight in the fridge and reheat on the stove.

What to Serve with Arepas de Choclo

These Arepas de Choclo shine on their own, but I always find joy in building a cozy, inviting table around them, bringing back memories of lazy afternoons in Colombia. Whenever I cook up a batch, I like to pair them with dishes that complement their gentle sweetness and add a bit of variety to every bite.

For a light and creamy finish, my Vegan Lemon Mango Cheesecake is a favorite. The citrusy brightness pairs beautifully with the caramelized edges of the arepas, making it feel like a sunny-day meal, even when we're far from tropical skies.

If I'm channeling those Colombian street food vibes, I'll fry up some Plátanos Maduros. Their soft, caramelized sweetness complements the Arepas de Choclo perfectly.

For breakfast or brunch, I love serving these arepas alongside Russian Syrniki. It's a playful mix of my roots and my husband's, where farmer's cheese pancakes meet sweet corn arepas. Soft, comforting, and perfect with a spoonful of jam or honey.

And if I'm looking to add something a little heartier (especially when guests are around), a batch of gluten-free, sugar-free Pumpkin Muffins with Cream Cheese brings just the right balance. The subtle spices and creamy centers round out the meal without overpowering those golden bites of arepa.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Arepas de Choclo Recipe

Learn how to make Arepas de Choclo, a sweet Colombian corn cake topped with queso blanco.

Course Breakfast, Side Dish, Snack

Cuisine Colombian

Keyword arepas, Colombia, colombian, corn, side, side dish, snack

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 small arepas

Author Ksenia Prints

Equipment

• Large mixing bowl
• Skillet
• Measuring cups
• Wooden Spoon or Spatula for mixing

Ingredients

• 2 cups sweet corn masarepa (masarepa de choclo)
• 3 cups water
• 1 cup queso blanco crumbled or sliced (or substitute with mozzarella or queso fresco)
• salt to taste (optional)
• butter for frying
• oil for frying

Instructions

• In a large bowl, combine the sweet corn masarepa and water. Use your hands to mix until a soft, pliable dough forms. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if desired.
• Allow the dough to rest for 5-10 minutes. This helps the masarepa hydrate fully, making it easier to shape.
• Divide the dough into 20 equal balls. Flatten each into a disk about ½ inch thick, think of a thick pancake shape, roughly 5-10 cm in diameter.
• Preheat a skillet or griddle over medium-high heat. Add a mix of butter and oil to coat the surface, this gives the arepas their signature golden color and rich flavor.
• Place the arepas onto the hot surface. Reduce heat to medium-low and cook for 5 minutes on each side, until lightly golden. For extra color and a slight caramelization, increase the heat to high and cook for an additional 1-2 minutes per side.
• Once off the heat, immediately top each arepa with crumbled or sliced queso blanco. The residual warmth will gently melt the cheese into the surface.
• Enjoy fresh from the pan! These are best served warm, with stretchy cheese and maybe a side of aguapanela or a fresh fruit salad for a true Colombian experience.

Video

Notes

If you want to add some sweet corn into the mix, you can add ½ cup fresh or thawed frozen corn kernels blended into the water before mixing with masarepa, and then another ¼ cup corn kernels left whole, folded into the dough. You'll need to reduce the water to compensate - start by 3 tablespoons less and then add more if needed.

Nutrition

Sodium: 2mg | Calcium: 1mg

The post Arepas de Choclo  (Sweet Corn Arepas) appeared first on At the Immigrant's Table.

You can make it with regular homemade matzo or gluten free matzah for a gluten-free breakfast alternative that is kosher for Passover!

If you're looking for a meal that both kids and adults will love, then let me introduce you to my Matzo Brei Pizza. In my house, we call this Passover Pizza or Pizza Brei because it's my kids' favorite thing to eat during the Jewish holiday. (And honestly, my husband and I can't seem to resist it either). And finally, it's a good excuse to eat breakfast pizza!

Growing up in Israel, matzo pizza was one of my favorite treats, but combining matzo pizza with matzo brei recipe is a whole new experience. I admit, this recipe for a crispy crust matzo pizza topped with red sauce is a far cry from tradition like my matzo lasanga... And it will definitely raise some eyebrows from purists. But to me and my family, this is the best way to start (or end) Passover!

(I also love starting my mornings during Passover with this gluten free breakfast pizza. It's got eggs on it, which is just extra wonderful).

What is Matzo Brei?

If you don't know what matzo brei is, you're not alone. Matzo brei is a classic Ashkenazi recipe that's often served as a Passover breakfast, a star in my Passover Recipe Roundup. The main ingredient of the dish is matzo - a thin, unleavened bread that's made from flour and water. It's a key part of the Passover holiday and represents how the Israelites fled Egypt with such haste that they had no time for their bread to rise. If you are looking for more of a classic matzo brei recipe, I recommend checking out my sweet matzo brei recipe for passover French toast, the classic fried matzo brei recipe, or kneidlach (absolutely delicious matzo balls recipe). 

Matzo brei, or fried matzah, soaks matzo in water and then fries it together with eggs and other ingredients until it's nice and crunchy. It's basically an omelette with matza in it! It's an easy meal to whip up that doesn't sacrifice flavor, texture, or comfort. 

Ingredient Highlights for a Matzo Brei Pizza

The base of this recipe are the matzo sheets - feel free to use your preferred store-bought matzo crackers, homemade matzah, egg matzah or gluten-free matzah. Then, make sure to choose tomato sauce that you like best. Personally I love chunky tomato sauce and stick to this homemade tomato sauce recipe. You'll also need cheese. I use shredded mozzarella, but but you can use any pre-shredded cheese mix you like for you matzah pizza!

Equipment

• Small skillet
• Spatula

How to Make Kosher Matzo Pizza (Matzah Pizza) 

Prep matzo

Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).

Make matzo brei

To prepare matzo brei, break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.

In a small bowl, beat eggs thoroughly. Add milk, salt and pepper, and stir well to combine.

Pour the egg mixture on top of the softened pieces of matzo. Mix well to combine.

Cook pizza matzo brei

Set a skillet to medium heat. Melt butter, Earth Balance, or olive oil.

Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).

Ladle the sauce on the pizza. Top with shredded cheese.

Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.

Cover the matza pizza with a lid, and let cook another 5 minutes on the other side, until you have a crispy crust and bubbly cheese on top. Remove the pan from heat and slide the pizza onto a cutting board. 

Serve matzo pizza immediately

Sprinkle with oregano and chilli flakes, if using, and serve immediately.

Storage for Matzo Pizza

There's nothing quite like fresh and hot matzo pizza, but if you need to store leftovers then you have a few options. After the matzo brei pizza is fully cooled, add it to an airtight container. Place in the refrigerator for up to three days or the freezer for up to three months. Keep in mind that the matzo will continue to absorb the sauce in the refrigerator, so your leftovers may be a bit softer than they were originally.

Want to Make it In the Oven? 

1. Preheat the oven to 375°F (190°C).
2. Prepare the matzo brei as instructed, but instead of cooking it in a skillet, press the mixture into a lightly greased baking sheet or oven-safe skillet.
3. Bake for 10 minutes, or until the base is set.
4. Remove from the oven, spread tomato sauce over the baked matzo brei, and sprinkle with cheese and any additional toppings.
5. Return to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and golden brown.
6. Serve hot and enjoy!

More Passover-Friendly Recipes 

You can't go wrong with a classic Jewish chicken soup or homemade gefilte fish recipe for a main over passover. For a delicious dessert, I recommend my soft and chewy coconut macaroon pyramids.

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Matzo Brei Pizza

Thanks to this easy matzo brei pizza recipe, you can finally eat pizza for breakfast - on Passover! This amazing eggy matzo pizza is topped with tomato sauce and shredded cheese for a twist on the familiar matzo brei breakfast recipe.

Course Breakfast, brunch

Cuisine Israeli, Jewish

Keyword cheese, easy, eggs, gluten free option, kosher, matzah, matzo, passover, quick, tomato sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 413kcal

Author Ksenia Prints

Equipment

• Small skillet
• Spatula

Ingredients

• 2 matzo sheets regular gluten free or 2 large homemade matzah crackers
• 3 eggs
• 2 tablespoon milk or water
• Salt to taste
• Pepper to taste
• 2 tablespoons Butter you can also use Earth Balance or olive oil for frying
• ½ cup tomato sauce
• ½ cup shredded cheese
• Dried oregano optional
• Chilli flakes optional

Instructions

• Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).
• Break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.
• In a small bowl, mix eggs thoroughly. Add milk, salt and pepper, and stir well to combine.
• Pour the egg mixture on top of the matzo pieces. Mix well to combine.
• Set a skillet to medium-high heat. Melt butter, Earth Balance, or olive oil.
• Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).
• Ladle the sauce on the pizza. Top with shredded cheese.
• Cover the matza pizza with a lid, and let cook on the other side for another 5 minutes, until cheese is melted and gooey.
• Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.
• Sprinkle with oregano and chilli flakes, if using, and serve immediately.

Video

Nutrition

Calories: 413kcal | Carbohydrates: 28g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 300mg | Sodium: 655mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 3mg

The post 15 Minute Matzo Brei Pizza Recipe (My Cheesy Passover Breakfast Pizza)  appeared first on At the Immigrant's Table.

Creamy yogurt, tart kiwi, juicy blackberries, and a hint of zesty lime come together for a light yet satisfying start to the day. Perfect for busy mornings, brunch spreads, or a healthy afternoon snack, this easy parfait is naturally refreshing and beautifully colorful.

If you love fruit-forward breakfasts, this recipe brings the same fresh simplicity as my berry-packed parfaits and quick yogurt-based treats, with a citrusy twist that makes every spoonful taste like summer.

Lately, I have become addicted to yogurt. Whether it's my simple, good-for-your-gut lactose-free yogurt, high fat, locally made Greek yogurt, or luscious organic kefir from the corner store, I can't seem to get enough of that tangy white goop.

I have it for brunch topped with gluten free granola, for an afternoon snack with chia seeds, raspberries and honey, or in salad dressing on top of crispy kale and pepitas. But my favourite way to eat yogurt has become this kiwi, lime and blackberry yogurt parfait. And now, I think it's high time that it became yours as well.

Yogurt parfaits are genius because they provide such an easy way to get all of your nutrients on the go. With a little bit of whole grain granola, fruit and no added sweeteners, yogurt parfaits provide with calcium, vitamin C, complex carbohydrates from whole grains, protein, good fat and a whole lot of extras - depending on what fruit you pair it up with.

In this kiwi, lime and blackberry yogurt parfait with granola and pistachios, you get the whole kaboodle, and it tastes ah-ma-zing. Like, 'better than your grandmother's cake' amazing. Let's break it down for you:

• kiwis have iron and oodles of Vitamin C
• blackberries are rich in bioflavonoids, even more Vitamin C, and the highest antioxidant levels of all fruits
• lime is high in, you've guessed it, Vitamin C, and are good for your skin
• pistachios are storehouses of protein, good fats, and minerals, mono-unsaturated fatty acids like oleic acid and antioxidants, and, even more importantly for vegetarians, several forms of Vitamin B.

Not bad for something that looks suspiciously like dessert, no??
For a dish that takes less than 10 minutes to throw together (five, if we're being honest), it makes for a portable meal that will make you smile because it's so pretty. And we all know that's what REALLY matters in yogurt parfait in the end.

So treat yourself to this kiwi, lime and blackberry yogurt parfait with granola and pistachios. Whether it's your lunch, breakfast, or just mid-afternoon snack, you should feel no guilt when eating this gorgeous dish.

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Kiwi, lime and blackberry yogurt parfait with granola and pistachios

Tangy and sweet, tart and crunchy, this kiwi, lime and blackberry yogurt parfait provides a great breakfast, lunch or snack that looks like dessert.

Course Breakfast, yogurt

Keyword yogurt parfait with granola

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 239kcal

Author Ksenia Prints

Ingredients

• ½ cup blackberries
• 1 kiwi peeled and chopped (you can also keep the peel on if the kiwi is organic and washed very well - that's where a lot of the nutrients are)
• the juice and zest of one quarter of a lime
• 2 tablespoon yogurt per layer
• 1 tablespoon vanilla granola per layer
• 2 tablespoon pistachios chopped finely

Instructions

• Gently mix ½ cup blackberries, 1 kiwi and the juice and lime zest in a small bowl. If you've got the time, you can let berries macerate for 10 minutes, but this is not obligatory. Layer yogurt, berry and kiwi mixture with granola and pistachios in alternating layers until you've filled your container ¾ of the way. Top the rest with the remaining berry kiwi mixture, and sprinkle some granola and pistachios on top.

Nutrition

Calories: 239kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 551mg | Fiber: 9g | Sugar: 17g | Vitamin A: 335IU | Vitamin C: 84mg | Calcium: 125mg | Iron: 2mg

The post Kiwi, lime and blackberry yogurt parfait with granola and pistachios appeared first on At the Immigrant's Table.

When I think about comforting and healthy breakfasts, this strawberry overnight oats recipe is always one of the first that come to mind. The creamy base, the sweet strawberries, and the crunch of almonds. It beats buying Starbucks overnight oats, every time.

I think about the little rituals I do in making and sharing them. Every time I stir chia seeds into oat milk, I'm reminded of busy mornings when I wanted to serve something nourishing yet easy. Something that felt special without taking long hours to prepare.

The very first time I made these oats, it was early summer, and it was strawberry season. I remember standing at the counter, slicing berries while my kids hovered nearby. They were sneaking pieces when they thought I wasn't looking, the little rascals! The almonds toasted on the stove, filling the kitchen with a nutty warmth that made the whole house smell inviting. By the time everything was layered into jars and tucked into the fridge, we had a breakfast that felt like it belonged to summer mornings: bright, fresh, and full of promise.

One of my favorite memories is of the kids sitting at the table the next morning. They were spooning into their jars with wide eyes, declaring it tasted like "dessert for breakfast." My husband, usually the practical one who prefers plain oatmeal, even admitted that he liked it. He especially liked how the strawberries softened overnight and how the almonds added just the right amount of crunch. It became a little family moment. Something so simple, yet one we still talk about when strawberries come back into season.

Over time, this recipe became one of those things I returned to again and again, especially when mornings felt rushed. I loved how I could prepare everything the night before and still wake up to something that looked and tasted like I'd put in far more effort. My family started calling it "the pretty oats" because of the way the strawberries and almonds made each jar look like a little layered parfait. It became a staple for school mornings, weekend brunches, and even road trips when I needed something portable but still stomach-filling.

What I love most is how flexible it is. Sometimes I swap the strawberries for raspberries or peaches, depending on what's in season. Other times, I add a drizzle of honey or a spoonful of yogurt for extra creaminess. No matter the variation, the oats always carry that balance of creamy, fruity, and nutty that feels both familiar and fresh.

Now, making these creamy overnight oats feels like second nature. There's comfort in knowing that something so simple can carry so many good memories, from early summer mornings to weekend breakfasts around the table. 

Sweet Berries, Nutty Almonds, and Simple Joys

Strawberries have always been part of my kitchen, showing up in the brightest and sweetest ways. They're the jewels on top of my no-bake strawberry pistachio ladyfingers. It was a light and layered dessert, which made ordinary afternoons feel special with every spoonful. Then there was the time I made a no-bake strawberry tiramisu. It was another playful twist on dessert layers that brought conversation and kept forks lingering. My balsamic strawberry crisp with goat cheese recipe followed. The sweet-tart berries baked gently, their juices seeping into the crunchy oat topping.

Almonds have been just as constant, though often in a more supportive role. I've always reached for them when I want to add a subtle crunch or a warm, nutty undertone without overwhelming the other flavors. One of the most memorable times I used them was when I baked an almond apple cake with apple roses for Rosh Hashanah. The holiday itself is all about sweetness and hope for the new year. And there was something so fitting about layering crisp apples into delicate rose shapes over an almond-rich cake! I've leaned into almonds for savory dishes too, like Ottolenghi Air fryer asparagus with almonds and capers. 

The first time I combined strawberries and almonds intentionally was in a Gluten Free Lemon Almond Yogurt Cake with strawberries. The tender, nutty crumb carried the scent of lemon, while fresh strawberries on top brought a burst of color and sweetness. Together, they struck that same balance I had fallen for before: bright fruit meeting the grounding warmth of almonds. It felt effortless, almost inevitable, like they were meant to be paired.

That memory of pairing strawberries and almonds stayed with me, and it eventually found its way into something simpler. Instead of layering cake, I now let the flavors come together overnight with this strawberry almond overnight chia oats recipe. The juicy strawberries soften into the oats and the nutty almond base. It's a quieter version of that same pairing, but no less flavorful: fresh, bright, and grounding all at once.

This strawberry overnight oats recipe has quickly become one I look forward to again and again. If you've never tried overnight oats before, this is such an easy and delicious place to start. Especially if you're like me and love make-ahead breakfasts (and love overnight oats), this will be the recipe that feels like a small gift each morning.

Ingredients

You can use any type of milk here, from regular cow's milk to non-dairy. For non-dairy milk, you can use coconut milk, oat milk, and even cashew milk. But almond milk adds the most nutty flavor. I especially love how it makes the oats taste clean and refreshing, almost like a lighter version of strawberries and cream. If you want extra richness, you can even try using vanilla almond milk, which adds a gentle sweetness without overpowering the strawberries.

For the almond Butter, go for unsalted, sugar-free. Creamy, nutty, and full of healthy fats. Think of almond butter as the anchor that ties the whole recipe together. I prefer using unsalted so I can control the sweetness and balance. But if you only have salted, just cut back a touch on the maple syrup.

For the oats, you can use Rolled Oats or Certified Gluten-Free Oats. Old-fashioned rolled oats soften overnight but still keep their texture. Quick oats will get too mushy, while steel cut oats won't soften enough by morning. Rolled oats give you that perfect balance: creamy, hearty, and flavorful with each spoon. If possible, choose whole-grain rolled oats for extra fiber and nutrition.

Fresh Strawberries are the real star of this breakfast recipe! I like to slice them thin so the flavor disperses throughout the oats instead of just sitting on top. In peak strawberry season, I sometimes mash a few into the base before chilling. If strawberries aren't in season, frozen ones work too. Just thaw them overnight for the same effect.

For Optional Toppings, add more fresh cut fruit, toasted sliced almonds, or granola. Pick one or mix them all. Each topping makes the oats feel just a little more special.

See the recipe card for the full list and exact quantities.

Anthony's Organic Rolled Oats

$18.99

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02/11/2026 05:03 pm GMT

Navitas Organics Chia Seeds

$7.63

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02/11/2026 10:02 am GMT

How to Make Strawberry Almond Overnight Chia Oats

If you want an easy breakfast that's fresh, nutty, and naturally sweet, these homemade strawberry overnight oats will be perfect. They take just minutes to prepare, with no cooking required! Simply mix, let them chill, and enjoy the next morning. The oats soak up all the creamy almond milk and nut butter, while strawberries add bright bursts of flavor in every bite. Here's how to make strawberry almond overnight chia oats.

Prepare the Oats

In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and a pinch of salt until smooth. For an even creamier texture, the mixture can also be blended.

Prepare two jars or airtight containers, each with a 1-cup capacity or larger, and add ¼ cup of rolled oats along with 1 tablespoon of chia seeds to each. Pour the almond milk mixture evenly into the containers, stirring well to make sure everything is coated and evenly distributed. 

Allow the jars to sit for about 10 minutes so the chia seeds begin to absorb liquid and the oats start softening.

Make the Strawberry Compote

Combine the fresh sliced strawberries and maple syrup in a medium saucepan. Set the pan over medium heat and cook, stirring occasionally, while gently pressing the berries with a spatula to help them break down. 

After about 5 to 7 minutes, the mixture will thicken slightly, and most of the berries will soften into a jam-like consistency. Once ready, remove from the heat and set aside to cool completely before layering into the oats.

To save time, you can substitute this part for store-bought strawberry jam.

Assemble & Chill

Give the oat mixture a good stir to ensure the oats and chia are evenly distributed. Spoon the cooled strawberry compote over the top, letting it form a colorful layer. Cover the jars or containers and refrigerate for at least 8 hours until the oats are fully set and creamy.

For best results, you should refrigerate overnight to completely soak the oats into all the ingredients. 

Serve

When ready to serve, enjoy the oats cold straight from the fridge. Add fresh fruit, a sprinkle of toasted almonds, or a handful of granola for extra crunch and flavor. You can also warm oats in the microwave if that's your thing.

Storage

As with any perishable food, homemade overnight oats can spoil. When stored properly, these strawberry overnight oats will keep for about 4 days. For best results, keep them in an airtight jar or container to prevent excess moisture and odors from seeping in.

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Strawberry overnight oats with chia seeds

Creamy almond overnight oats with chia seeds and maple-strawberry compote. A make-ahead breakfast that's filling and flavorful.

Course Breakfast

Cuisine gluten-free, vegan

Keyword almond strawberry overnight oats

Prep Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 2 servings

Calories 249kcal

Author Ksenia Prints

Equipment

• Mixing Bowl
• Measuring glass
• Jars or airtight containers 1 cup capacity or larger
• Medium saucepan
• Spatula

Ingredients

Oats

• 1 ½ cups almond milk about 12 fl oz
• 3 tablespoons creamy almond butter unsalted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup rolled oats
• 2 tablespoons chia seeds

Strawberry Compote

• 1 cup fresh strawberries chopped (or frozen, mostly thawed)
• 2 tablespoons maple syrup

Optional Toppings

• Fresh cut fruit
• Toasted sliced almonds
• Granola

Instructions

Prepare the Oats

• In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and salt until smooth. (You can also blend for extra creaminess.)
• In two jars or airtight containers (1 cup capacity or larger), add ¼ cup oats and 1 tablespoon chia seeds to each.
• Divide the almond milk mixture evenly between the containers and stir well.
• Let sit for 10 minutes to begin thickening.

Make the Strawberry Compote

• In a medium saucepan, combine the strawberries and maple syrup.
• Cook over medium heat, stirring occasionally and gently mashing with a spatula, until the mixture thickens and most of the berries break down, about 5-7 minutes.
• Set aside to cool.

Assemble & Chill

• Stir the oat mixture again to ensure even distribution.
• Top with the cooled strawberry compote.
• Cover and refrigerate for at least 8 hours or overnight.

Serve

• Enjoy cold, topped with fresh fruit, toasted almonds, or granola.

Notes

 

 

 

Nutrition

Calories: 249kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 193mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 344mg | Iron: 2mg

The post Strawberry overnight oats recipe with chia seeds appeared first on At the Immigrant's Table.

Mornings in my kitchen have always been a mix of chaos and quiet li ttle moments. The kids rush around, backpacks in hand, while I try to sneak in something nourishing before the day begins. That's when blueberry coconut almond overnight oats became my lifesaver. The creamy base, the sweet burst of blueberries, and the subtle crunch of almonds make mornings feel intentional, even on the busiest days. Preparing it the night before gives me a rare sense of calm, knowing breakfast is already ready.

The first time I made this recipe, it was one of those early summer mornings when the light spills across the countertop just right. Blueberries sat in a basket beside the almond butter and oat milk, and the kids were curious about every ingredient. They poked at the coconut shreds and begged to taste a blueberry straight from the bowl. Even my husband paused from reading the latest news from his iPad to sniff the sweet, nutty aroma wafting from the mixing bowl.

I remember layering the oats, chia seeds, blueberries, and coconut into jars with a small, satisfied smile. My kids watched eagerly, asking if they could dig in "right now." The next morning, when they tasted the chilled oats, their eyes lit up. The blueberries had softened into a natural syrup, the almonds added just enough texture, and the coconut gave that tropical creaminess. 

As the seasons passed, this recipe became part of our rhythm. Weekday mornings, weekend brunches, or even quick bites before a road trip. The jars of oats became small containers of comfort and consistency. Sometimes, the kids would add extra berries, or my husband would sprinkle a handful of toasted almonds on top. Every jar felt personal, as if it carried a tiny memory of the morning it was made.

The best part? These overnight oats are wonderfully adaptable. Fresh or frozen blueberries, shredded coconut, or even a handful of nuts can be adjusted to taste. You can layer flavors, mix in spices like cinnamon or nutmeg, or add a drizzle of honey or maple syrup. Each jar can feel a little different depending on what's on hand. Yet the creamy, naturally sweet, and subtly nutty combination always shines. It's a breakfast that's simple to prepare but still feels special, every single morning.

Blueberry coconut almond overnight oats have quietly become a morning favorite. The kids often peek at the jars, and it's a small moment of calm before the day begins.

Your New Favorite Breakfast

Blueberries have always brought a quiet joy to my kitchen. I first baked a blueberry polenta cake one slow weekend, the golden crumb dotted with bright berries. Later, I tried easy, healthy blueberry cottage cheese popsicles, a fun experiment that became a favorite treat for hot afternoons. The popsicles were creamy, lightly sweet, and packed with berries. It was perfect for little hands and sticky fingers. And then came gluten-free blueberry chocolate chip muffins, which were a hit on rushed school mornings, the kids eagerly arguing over who got the last one. Each of these blueberry dishes carried the same balance of sweetness and freshness, always leaving a little memory behind.

After all those blueberry experiments, I started thinking about a breakfast that could capture the same balance of sweetness, freshness, and comfort. Something that didn't require a full baking session. Then the idea of making overnight oats came to me. It was that quiet moment of inspiration as I was standing in the kitchen. I had leftover oats, a jar of almond butter, some coconut, and fresh blueberries on hand. It clicked: why not combine them into a make-ahead oatmeal that would bring all those favorite flavors together in one jar?

The idea really took shape when I thought about convenience. I wanted something that could sit in the fridge overnight, ready to eat without any baking or fuss in the morning. The combination of blueberries, almonds, and coconut seemed perfect: sweet, nutty, and slightly tropical. The oats would soften overnight, with the blueberries bursting just enough to add a natural sweetness, then the coconut ties everything together.

What I love most about the idea is that it's simple but layered. It was like all my blueberry recipes, but in a portable, make-ahead form. It felt like a small gift to my future self, a way to start busy mornings with something comforting, nourishing, and joyful. Even thinking about it made me anticipate the bright, nutty, and fruity combination that would greet me the next day.

Soon enough, making blueberry almond overnight oats with coconut became a breakfast recipe my family would look forward to. It was fast, easy, and reliable, yet it still felt special. Each jar brought together the flavors I already knew and loved in a way that worked for every morning.

Ingredients

Use light coconut milk in these overnight oats. It keeps it lower in fat but still adds a subtle, tropical flavor. It's the best option when you don't want something heavy-feeling during breakfast. You can also use regular or full-fat coconut milk for a richer consistency. There's also a boxed "lite" version for something lighter but still creamy. 

I love swirling in a big spoonful of unsalted, sugar-free almond butter and letting it melt into the oats overnight. Sugar-free is best to control sweetness, but if you only have sweetened, just reduce the maple syrup a bit. Other nut butters work too, though almonds complement the flavors here.

Old fashioned rolled oats are my go-to because they soften overnight while keeping a little bite (I use gluten-free certified). Whole grain oats also work great, giving the oats texture and heartiness. Quick oats would turn too mushy, and steel-cut oats don't soften enough. For a little extra nutrition, I sometimes add hemp seeds or ground flax here.

Finally, for topping, don't sleep on the unsweetened Shredded Coconut and either fresh or frozen blueberries. Adds a subtle coconut flavor and a little texture to the oats without extra sweetness. I usually fold it in with the oats and chia so it softens overnight, giving a gentle chew in every bite. You can also toast some for a nuttier aroma and slight crunch. I often use frozen blueberries when fresh ones aren't in season. They thaw overnight and mix right into the oats, keeping that vibrant blueberry flavor.

You can get a little creative with the optional toppings. Try fresh fruit, toasted coconut flakes, toasted sliced almonds, or granola. I often mix and match depending on my mood (or whatever's in the fridge). 

See recipe card for exact quantities.

Anthony's Organic Rolled Oats

$18.99

Buy Now

02/11/2026 05:03 pm GMT

How to Make Blueberry Coconut Almond Overnight Oats Recipe

If you're looking for a breakfast that will keep you full all morning, these blueberry coconut almond overnight oats are the perfect choice. They're super easy to make ahead of time, plus they're packed with flavor and sweetness! They come together in just a few minutes, no cooking required, and sit overnight to develop flavor. Here's how to make these overnight oats.

Make the Blueberry Compote

Combine the blueberries and maple syrup in a medium saucepan. Cook over medium heat and stir occasionally for 5 to 7 minutes. Gently mash a few berries with a spatula until the mixture thickens and most of the berries have broken down. Once done, remove from the heat and let it cool before adding to the oats.

Prepare the Oats

Start by whisking together the coconut milk, almond butter, maple syrup, vanilla, and a pinch of salt in a mixing bowl or large measuring glass until smooth. For an extra creamy texture, blending works wonderfully too.

Then, divide ⅓ cup of oats and a tablespoon of shredded coconut into two jars or airtight containers. Pour the coconut milk mixture over the oats, give it a good stir, and let the flavors start mingling.

Assemble & Chill

Once the blueberry compote has cooled, spoon it generously over the oat mixture in each jar. Cover the jars and let them chill in the refrigerator for at least 8 hours or overnight. This allows the oats, coconut, and almond butter to meld into a creamy, flavorful, and healthy breakfast ready to enjoy the next morning.

Serve

Serve the overnight oats straight from the fridge, nice and cold, for a refreshing start to your day. Top the oats with fresh fruit, toasted coconut, toasted sliced almonds, or a handful of granola. You can completely personalize this step by choosing your toppings.

Storage

This easy breakfast option can be kept in the fridge for up to 4 days. Store them in airtight jars or containers to maintain freshness and prevent any flavors from mingling with other foods. This makes it easy to prep several jars at once for busy mornings, quick breakfasts, or even portable snacks throughout the week.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Blueberry Coconut Almond Overnight Oats

Creamy overnight oats made with almond butter, shredded coconut, and light coconut milk, topped with a sweet blueberry compote. A protein- and fiber-rich breakfast or snack you can prep in minutes.

Cuisine gluten-free, vegan

Keyword soy-free

Prep Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 2

Calories 359kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• Spatula
• Mixing Bowl
• Large measuring glass
• Jars or airtight containers
• Spoon

Ingredients

Oats

• 1 ¼ cups light coconut milk about 10 fl oz
• 3 tablespoons creamy almond butter unsalted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ⅔ cup rolled oats
• 2 tablespoons unsweetened shredded coconut

Blueberry Compote

• 1 cup fresh or frozen blueberries
• 1 tablespoon maple syrup

Optional Toppings

• Fresh fruit
• Toasted shredded coconut
• Toasted sliced almonds
• Granola

Instructions

Make the Blueberry Compote

• In a medium saucepan, combine the blueberries and maple syrup.
• Cook over medium heat, stirring occasionally and gently mashing some berries with a spatula, until thickened and most berries have burst, about 5-7 minutes.
• Set aside to cool.

Prepare the Oats

• In a mixing bowl or large measuring glass, whisk together the coconut milk, almond butter, maple syrup, vanilla, and salt until smooth. (You can also blend for a creamier texture.)
• In two jars or airtight containers (1 cup capacity or larger), add ⅓ cup oats and 1 tablespoon shredded coconut to each.
• Pour the coconut milk mixture evenly over the oats and stir well.

Assemble & Chill

• Spoon the cooled blueberry compote over the oats.
• Cover and refrigerate for at least 8 hours or overnight.

Serve

• Enjoy cold, topped with fresh fruit, toasted coconut, almonds, or granola.

Nutrition

Calories: 359kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 244mg | Fiber: 6g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Blueberry Coconut Almond Overnight Oats appeared first on At the Immigrant's Table.

Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Since moving to Quebec, I find myself gravitating towards the traditional flavours of French cooking: tarragon, butter, cream, delicate tart crusts and beautiful, luscious caramel. I usually mitigate the damaging effects of all this dairy, gluten and refined sugar by simplifying where I can, replacing where I can't. The result is an allergy-conscious, healthy spin on decadent French cuisine that leaves nothing to be desired; And the crowning achievement is this wholesome, mouth-watering walnut and buckwheat caramel tart. With a gluten-free buckwheat pastry crust, a vegan caramel and a refined-sugar free filling, this tart is finger-licking good French food, without compromises.

And if you read to the end of the post, you could enter to win your very own copy of the book that cemented my obsession with French cuisine, Rachel Khoo's My Little French Kitchen.

When I first got my hands on Rachel Khoo's gorgeous cookbook, My Little French Kitchen, I immediately find myself being pulled to the richer, cheesier dishes in the bunch. Perhaps that's because I first got in winter, or because there is just something about French cooking that immediately connotes the combination of red wine, crusty bread and ooey, gooey Comte or raclettes.

But when I leafed through Rachel's creation more carefully, I saw there was much more to French cooking beyond the holy trinity of cheese, bread and wine. With each chapter of the book exploring the cuisine of another region of France, Rachel deftly makes her way through the rustic foods of Bordeaux, to the light, almost summery foods of Brittany, perfectly illustrating the variety of French cuisine in the process. I drooled at the hearty fare of Lyons, cooked through Provence and dreamed of summers stuffing myself on the distinctly Spanish/French Basque pintxos (little tapas). In short, I found myself falling deeply in love with French cooking, especially as it appears in Rachel Khoo's My Little French Kitchen.

I have cooked from this cookbook several times, riffing off familiar recipes and challenging myself to intricate French pastry with others. It's a true workhorse that I turn to in all seasons, with all manner   of ingredients - and if you scroll to the bottom of this post, you can enter to win your very own copy of Rachel Khoo's My Little French Kitchen!

Yet of all the dishes I made from My Little French Kitchen, this walnut and buckwheat caramel tart remains my favourite.

It's light but hearty, and the combination of salted caramel, walnuts and crunchy buckwheat is completely unique. I have made this tart with plums instead of walnuts, loving the luscious way in which the fruit cooked on itself. I followed both Rachel's original crust recipe, but also made my own gluten-free version, matching the buckwheat in the filling with a deeply flavoured buckwheat crust. I made the filling vegan and free or refined-sugar and dairy. In short, I tinkered and played, even though the original was splendid in its own right.

But I'm proud to say: my dairy-free, gluten-free walnut and buckwheat caramel tart with vegan caramel is no less decadent and scrumptious than the Lyonese original.

So whether you are the winner of your very own copy of My Little French Kitchen, or if you continue to dream of French cooking from afar, I urge you to make this walnut and buckwheat caramel tart for your next tea time. Your gluten-free, dairy-free eating friends will thank you for bringing them a step closer to the joys of French cooking.

a Rafflecopter giveaway

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Enter below to win your copy of My Little French Kitchen, and then tell me of the beautiful creations you have made from it. Tag your recipes #immigrantstable and @immigrantstable on Twitter, Instagram, or Facebook, and I will be happy to share them with my other followers!

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Walnut and buckwheat caramel tart

This walnut and buckwheat caramel tart is a perfect pairing of sweet and salty flavours, and crispy and silky textures. It's also gluten-free, dairy-free and low in refined sugars. Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Course Dessert

Cuisine French

Keyword buckwheat caramel tart, buckwheat tart

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 portions

Calories 511kcal

Author Ksenia Prints

Ingredients

Buckwheat shortcrust pastry dough:

• 6 tablespoon Earth Balance butter, or vegan margarine, softened to room temperature
• ½ cup confectioners' sugar
• pinch of salt
• 2 egg yolks
• 1 cup buckwheat flour and more as needed

Walnut and buckwheat caramel tart:

• ¾ cup/ 150 g coconut sugar or brown sugar
• 2 tablespoon water
• 7 tablespoon soy coconut or regular cream
• 2 tablespoon molasses
• 3 tablespoon Earth Balance butter, or vegan margarine
• ½ tablespoon salt
• 2.5 cups walnuts toasted
• 1 cup buckwheat groats toasted

Instructions

• Using a wooden spoon, beat together the Earth Balance, confectioners' sugar, and salt until soft and creamy. Mix in the egg yolks until smooth. Add the flour and, using a pastry cutter or a fork, chop up the mixture until it has a sandy texture (if using buckwheat flour, you may need to add more - add this 1 TB at a time). With cold hands, gently shape the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
• When ready to prepare the tart, preheat the oven to 350F. Grease the tart pan. Roll out the dough between two sheets of parchment paper until ⅛ to ¼ inch thick.
• Line the pan with the pastry and prick with a fork. Cover with another sheet of parchment and pour in pie weights or beans. Bake for 20 mins before removing the parchment and weights. Bake for an additional 10 mins. Remove from the oven and let cool slightly, then remove the pastry shell from the pan (this can be made a day in advance).
• To prepare the caramel, put the sugar and the water in a large saucepan. Heat on high until the sugar melts, without stirring - though you can swirl the pot around if needed. Once the caramel is bubbling and thickens a bit, remove it from the heat and add the cream, molasses, margarine and salt. Be careful: the caramel will steam and bubble. Swirl the pan before returning it to medium heat. Cook for an additional 3 to 4 minutes, or until it reaches 235F.
• Stir in the toasted walnuts and buckwheat and then pour immediately into the tart shell. Spread out the filling and let rest for 10 minutes in room temperature before serving.
• The tart will keep for a week.

Nutrition

Calories: 511kcal | Carbohydrates: 43g | Protein: 12g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 598mg | Potassium: 449mg | Fiber: 6g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg

The post Walnut and buckwheat caramel tart appeared first on At the Immigrant's Table.

People talk about Shavuot, the Jewish holiday of dairy, through mountains and thunder. Through commandments carried down into a waiting crowd. But if you ask me, revelation happens somewhere smaller. Closer to the stove. Closer to the hands.

It happens when butter melts into a pan and releases that quiet nutty scent before sunrise. When batter stretches thin enough to catch the light. When lemon zest hits the bowl and suddenly the whole kitchen wakes before the coffee has even finished brewing.

A kind of revelation I know best.

This year, Leo dragged a chair across the kitchen floor before I had even tied my apron. Lin followed behind him carrying lemons in both hands like treasure. Outside, the sky still held that pale blue-grey color that reminds me of mornings in Jerusalem before the bakeries open fully. F stood beside the stove heating tea while I whisked batter in the mixing bowl, listening to the soft scrape of zest against the grater.

Shavuot always brings me back to blintzes. The thin ones from family tables, the kind that steam slightly when stacked. One's carried out beside sour cream, cherry sauce, farmer's cheese, bowls of berries, small dishes of sugar. Russian blintzes. Ukrainian nalysnyky. Jewish dairy crepes eaten late into the morning while everyone reaches across each other for one more.

These lemon crepes found their way into our kitchen over several Shavuot seasons. I added lemon zest to traditional Russian blintzes one rainy spring morning, then served them beside cottage cheese blintzes and Russian sour cherry sauce during family brunch. The sharp cherry and lemon together carried the feeling of long summer afternoons. 

I love making these throughout spring, though they belong especially to mornings when dairy dishes fill the table and nobody rushes away too quickly. So by the time the final crepe lands onto the stack, the room smells like butter, lemon peel, and sweet milk rising from tea cups.

For me, that has always felt closer to revelation than thunder ever could.

Looking for an Easter brunch? These lemon crepes would be right at home.

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Ingredients

The lemon zest shapes the entire direction of these crepes. I started adding it during Shavuot one spring after making traditional Russian blintzes for days straight, wanting something lighter for breakfast. Meyer lemons work beautifully when in season because they lean softer and slightly floral, though regular lemons bring a sharper brightness that pairs especially well with powdered sugar or sour cherry sauce.

Milk keeps the crepes soft and thin enough to spread easily across the skillet. Whole milk creates the richest texture in my kitchen, especially when served fresh from the pan. For dairy-free versions, I usually reach for oat milk because it stays neutral and cooks evenly without overpowering the lemon. Almond milk also works, though the crepes come out slightly lighter.

The butter gives the edges their delicate golden finish and keeps the crepes tender as they cool. I brush a small amount into the pan before each batch because it leaves behind that scent that always reminds me of holiday mornings crowded around the stove. For dairy-free crepes, a neutral oil can replace the butter, though the flavor stays a little less rich.

See the recipe card for full list and exact quantities.

How to Make This Lemon Crepes Recipe

These easy to make lemon crepes take inspiration from Jewish blintzes and Russian crepes traditionally served during Shavuot breakfasts. Pay attention to how the batter moves in the bowl and how the crepes respond in the pan. Here's how to make the crepes:

Whisk the Batter Until Completely Smooth

• If using a blender, avoid overmixing. Too much blending develops the flour too aggressively and creates crepes that feel chewy instead of soft.
• As the batter rests, it will loosen slightly and the flour will fully hydrate. The surface should look smooth and almost glossy after resting.
• If you skip this step, the crepes often tear while flipping and develop tiny bubbles that make them harder to roll or fold.

Heat the Pan Slowly and Evenly

• Place a nonstick skillet or crepe pan over medium heat and let it warm gradually before adding butter. A pan that heats too fast creates browned spots before the batter has time to spread thinly.
• Once buttered, wipe away the excess with a paper towel. The pan should look lightly coated rather than greasy.
• To test whether the pan is ready, flick a tiny drop of batter into the skillet. It should sizzle gently without immediately darkening.

Swirl the Crepe Batter Quickly Into Thin Layers

• If the batter refuses to spread easily, it may have thickened while resting. A small splash of milk loosens it again. If holes appear across the surface, the pan is likely too hot.
• As the crepe cooks, the edges begin lifting slightly and look dry rather than glossy. The underside should turn pale golden with a few deeper spots near the edges. If you wait until the entire top looks dry, the crepes lose flexibility and crack when folded.

Flip Carefully Without Overcooking

• The second side cooks very quickly, often in less than a minute. You are looking for light golden spots rather than deep browning. Overcooked crepes turn dry and lose that soft blintz-like texture that makes them fold so easily around fillings.
• Stack each finished crepe directly on top of the previous one. The trapped steam keeps them soft and flexible while the rest cook.

Make the Lemon Syrup Until Slightly Thickened

• IF making the syrup, combine lemon juice and sugar in a small saucepan over low heat.
• Watch closely here because lemon syrup changes quickly once it begins reducing. If cooked too long, it thickens into something closer to candy and loses that soft drizzle consistency.
• The syrup should coat the spoon lightly while still flowing easily.

Finish While the Crepes Are Still Slightly Warm

• I like adding extra lemon zest at the very end because the fresh oils stay brighter and sharper than zest cooked into the batter.

Storage

Store leftover lemon crepes in an airtight container and refrigerate for up to 3 days, with parchment between layers to prevent sticking. Reheat gently in a skillet over low heat to keep the texture soft and flexible. Microwaving works, though the crepes become softer and lose some delicate edges.

For longer storage, freeze the crepes in stacks separated by parchment paper in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating. Store lemon syrup separately in the refrigerator for up to 1 week and let it loosen slightly before serving.

FAQs

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Lemon Crepes

Tender lemon crepes perfect for brunch, tea, or Shavuot mornings.

Course Breakfast, Dessert

Cuisine French, Jewish

Keyword Lemon Crepes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 thin crepes

Calories 107kcal

Author Ksenia Prints

Equipment

• Large mixing bowl or blender
• Whisk
• Measuring Cups and Spoons
• Microplane or fine grater
• Nonstick skillet or crepe pan
• Thin spatula
• Small saucepan

Ingredients

For the Lemon Crepe Batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1-2 tablespoon granulated sugar
• 2 tablespoon unsalted butter melted
• ¼ teaspotspon salt
• 1-2 teaspoons finely grated lemon zest

For Serving

• Powdered sugar or granulated sugar
• Extra lemon zest

Optional Lemon Syrup

• 2 tablespoon granulated sugar
• 2-3 tablespoon lemon juice

Instructions

Make the batter

• In a blender or bowl, whisk together flour, eggs, milk, sugar, melted butter, salt, and lemon zest until smooth. If using a blender, blend for about 15-20 seconds. Let the batter rest at room temperature for 30-60 minutes (this helps the crepes stay tender).

Prepare the pan

• Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and wipe away any excess.

Cook the crepes

• Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin circle. Cook 1-2 minutes until the edges lift and the underside is lightly golden. Flip and cook 30-60 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking the crepes.

Serve

• While warm, dust with granulated sugar or powdered sugar. If you like, drizzle a little lemon juice or lemon syrup and add a pinch more lemon zest on top for extra brightness.

Nutrition

Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Easy Lemon Crepes With Lemon Syrup appeared first on At the Immigrant's Table.

My love for polenta started years ago, somewhere between my first spoonful of soft Romanian mamaliga at a friend's Friday dinner and the slices of fried cornmeal I used to eat at a café tucked away in Kharkiv.

That texture-somewhere between tender and pleasantly gritty-reminded me of something older, something honest. It's the same reason I adored my Blueberry Polenta Cake. And when I baked these muffins for the first time, I knew they were about to earn their own spot in our family hits.

We'd just picked up raspberries at the market. Leo had chosen the basket with the most "sparkly" ones, and Lin had already smushed two against her fingertips. And there's something so fleeting about raspberries. They don't wait. You either eat them fast or you lose them.

So I did what any polenta-loving cook would do: folded them into a muffin batter rich with almond flour, a hint of lemon, and golden cornmeal. And the result? Twelve tender muffins that barely made it past breakfast.

In these muffins, polenta plays a quiet but important role, it gives structure to the soft almond flour and creates that lightly crunchy edge if you catch them warm. It makes the kind of crumb that holds together when cool, the kind that calms you down with your morning coffee or tuck one into a lunchbox without worry. They've got a bit of bite, a bit of give, and a whole lot of character.

Why I Love This Raspberry Cornmeal Muffins

The real star here is the raspberry. Too tender to last, too beautiful to ignore. Their season is short, and their flavor (when they're ripe), is like nothing else: sweet, tart, and deeply fragrant. And here in our house, they rarely make it to the fridge.

I've baked a lot with raspberries over the years. In my chocolate raspberry tart, their brightness cuts through the richness like a second thought that lingers. In a raspberry ricotta cheesecake, they sink gently into creamy layers, a soft contrast to the ricotta's heft. And in my keto raspberry swirl cheesecake, they wind their way through each bite like a thread of summer caught in cream.

But these muffins are where they feel most at home.

Folded into batter, raspberries collapse ever so slightly, staining the muffin in shades of pink. Some stay whole, their tart centers bursting as you bite, others melt into soft pocket. They bring brightness to every bite-no frosting, no glaze, nothing to distract. Just berries and crunchy pistachios, holding their own.

There's no big moment when I make these muffins. No special request or weekend plan. It usually starts with the sound of paper liners being pulled from the drawer, Leo climbing onto a chair to help crack eggs, Lin sneaking raspberries when she thinks I'm not looking.

They've folded themselves into our routine-easy, familiar, welcome. By the time they're out of the oven, someone's already claimed their favorite. And more often than not, I'll find half of one left on a plate later, as if someone couldn't wait and someone else wanted to make it last. They're simple, but they always feel like comfort.

Ingredients 

• Almond Flour - This is what keeps things naturally gluten-free while adding richness and a gentle nuttiness that works beautifully with raspberries. I've baked with a lot of flours over the years, but almond flour is the one I reach for when I want something soft that still holds its shape. If you're out, hazelnut flour works too, though the flavor leans a little more deeper and toastier.
• Fine Polenta - The ingredient that gives these muffins their edge. Literally. Fine polenta brings that subtle grit I love: a texture that's both rustic and intentional. It holds the muffins together while giving them a golden, barely-crisp edge when warm. Don't use coarse cornmeal here; it won't hydrate fully and the muffins will turn out dense. If needed, a fine cornmeal can be swapped in, but polenta lends a gentler bite.
• Honey - I use a bit of honey to round out the sweetness. It helps keep the crumb moist and gives a more complex flavor than sugar alone. I started doing this after a batch of muffins felt a little flat-one spoon of honey and everything softened in a good way. Maple syrup can be used in a pinch, though not really recommended.
• Fresh Raspberries - I like using fresh, but if frozen is all you have, don't thaw them. Fold in straight from the freezer to keep them from bleeding too much into the batter
• Chopped Pistachios - I sprinkle these on top for color and crunch. They toast gently in the oven and bring a buttery, earthy contrast to the berries. I've also used sliced almonds in the past which work well if you don't have pistachios, but I love the way the green flecks pop against the golden tops.

See the recipe card for full list and exact quantities.

How to Make This Raspberry Polenta Muffins Recipe

If you're looking for a muffin that's softly sweet, berry-bright, and full of texture, these raspberry almond polenta muffins are exactly that. They're easy to bake and even easier to share, here's how to make this recipe:

Preheat the Oven

Set your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This helps with easy removal and keeps the edges from browning too quickly.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, fine polenta, sugar, baking powder, and a pinch of salt. Stir until the mixture looks even and slightly golden from the polenta.

Whisk the Wet Ingredients

In a separate bowl, beat the eggs lightly, then add melted coconut oil, honey, lemon juice, vanilla extract, and almond extract. Mix until smooth and well combined. The batter will smell fragrant and slightly nutty from the extracts.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Fold gently using a spatula or wooden spoon, stopping once the batter is evenly mixed. Avoid overmixing! This helps keep the muffins tender.

Add the Raspberries

Gently fold in the fresh raspberries. A few will break apart and streak the batter, which is exactly what you want.

Scoop into Muffin Tin

Divide the batter evenly among the lined cups. The batter should come up about three-quarters of the way. Sprinkle the tops with chopped pistachios, pressing them lightly so they stick.

Bake the Muffins

Place the tray in the oven and bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm if you can or store and enjoy at room temperature later.

Storage

Once the muffins have cooled, I usually slip a few into a container and leave them on the counter. Covered but easy to reach. They're at their best for the first two days, especially if you like a tender crumb and berries that still feel fresh. 

If you're stretching them through the week, move them to the fridge after day two. They'll keep well for up to four days, though I like to give them a quick warm-up in the microwave before serving. Ten to fifteen seconds is all it takes to bring back that soft texture and gentle almond scent. You can also freeze them, tightly wrapped or stored in a freezer-safe bag.

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Raspberry Polenta Muffins

Gluten-free raspberry muffins with almond flour, fine polenta, and juicy raspberries. Soft inside with a crunchy top

Course Breakfast, Dessert, dessert / snack, Snack

Cuisine Fusion

Keyword almond flour, berries, breakfast, dessert, gluten free muffins, kid-friendly gluten-free muffins, muffins, pistachios, polenta, raspberries, raspberry muffins, snack

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 188kcal

Author Ksenia Prints

Equipment

• 12 cup muffin tin
• paper liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups
• wire cooling rack optional

Ingredients

• 2 cups almond flour
• ¾ cups fine polenta
• 2 teaspoon baking powder
• ¼ cup + 2 tbsp sugar
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup melted coconut oil
• ¼ cup honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup fresh raspberries
• ¼ cup chopped pistachios

Instructions

• Preheat the oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners.
• Mix the dry ingredients in a large bowl: almond flour, fine polenta, sugar, baking powder, and salt. Stir until evenly combined.
• Whisk the wet ingredients in a separate bowl: eggs, melted coconut oil, honey, lemon juice, vanilla, and almond extract. Whisk until smooth and fragrant.
• Combine wet and dry ingredients by gently folding the wet mixture into the dry bowl. Mix just until everything is incorporated, don't overdo it.
• Add the raspberries carefully, folding them in with a spatula. Some may burst and streak the batter with pink, which is exactly what you want.
• Scoop the batter into the lined muffin cups, filling each about three-quarters full. Sprinkle the tops with chopped pistachios.
• Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool fully.
• Serve warm or at room temperature. Perfect with coffee, tea, or tucked into lunchboxes.

Video

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 36mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

The post Raspberry Polenta Muffins appeared first on At the Immigrant's Table.

This banana bread with chocolate chips is the result of MANY tests. And after trying scores of recipes, testing flour combinations and trying to decide if I preferred chocolate to walnuts or raisins, I finally came up with Best (and healthy as can be) Banana Bread Recipe.

When this paleo banana bread came out of the oven, its aroma filling my small apartment, I knew instantly: this is love.

The first bite says it all: a tender, moist crumbs, lightly sweet banana flavor, and melting ribbons of dark chocolate woven through the almond-rich loaf. It's cozy, nostalgic, and deeply satisfying without feeling heavy.

But now, as I see the black, silky chocolate chips break down into ribbons of the sweetest molten chocolate paradise, running through the almond and coconut flour body like veins, I am stupefied by just how strongly I feel about this healthy banana bread.

For another paleo and gluten-free bread, check out my gluten free pumpkin bread (no flour needed!) and healthy dark chocolate tart. 

If you only make one chocolate chip banana bread recipe, this should be it.

Is This Banana Bread Actually Healthy?

In a word, yes!  This paleo banana bread with chocolate chips is healthy, or as healthy as banana bread can be. This healthy chocolate chip banana bread is:

• Flourless & gluten-free
• Grain-free & paleo-friendly
• Free of refined sugar
• Made without butter (we use coconut oil instead)

The sweetness comes naturally from mashed bananas and coconut sugar, while almond flour and coconut flour provide structure, moisture, and healthy fats. While exact calories will vary based on portion size and ingredients, this banana bread is naturally higher in fiber and made without refined sugar.

If you're looking for a banana bread with no added sugar, try my gluten free chocolate banana bread recipe! For something playful and unique, this strawberry matcha banana bread (also a gluten free option).

Developing My Healthy Paleo Banana Bread Recipe Recip

I created this healthy chocolate chip banana bread during a month of experimenting with a vegetarian paleo lifestyle. Reading labels, cutting refined carbs, and focusing on whole ingredients made me feel more energized, lighter, and surprisingly satisfied, without giving up treats entirely.

That balance is exactly what this recipe delivers. When I want something sweet but nourishing, I rotate between my paleo chocolate nut energy balls, gluten-free strawberry scones, and this banana bread - a recipe that feels indulgent while still aligning with how I love to eat.

Ingredient Spotlight: Why Almond Flour & Coconut Sugar Work

Almond flour keeps this loaf moist and tender while adding protein and healthy fats, perfect for paleo baking. Coconut sugar offers a lower-glycemic alternative to refined sugar and brings subtle caramel notes that pair beautifully with chocolate.

If you enjoy baking with almond flour, you'll also love my Pistachio Gluten-Free Biscotti or Gluten-Free Blueberry Muffins.

Storage Instructions 

Let the loaf cool completely in the loaf pan, then transfer to an airtight container. This paleo banana chocolate chip loaf will keep in the fridge for 4 days. . For longer storage, wrap individual slices and store them in a plastic bag in the freezer for up to 6 months.

And can it be frozen? Absolutely! It can be frozen for 6 months, wrapped in plastic wrap. I like to slice it, arrange the slices on a baking sheet, freeze them and then transfer to ziploc container. Or simply freeze them in a plastic container, separated with parchment paper pieces.

Troubleshooting Common Banana Bread Issues

More Questions about this Banana Bread ANSWERED! 

Before you begin

Bring your large eggs to room temperature for the best texture. You'll need a medium bowl for the dry ingredients and another for the wet ingredients before you stir them into the final batter.

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Healthy Paleo Banana Bread with Chocolate Chips 

This is a moist healthy chocolate chip banana bread in the best way possible. The texture of the bread is soft and creamy, and I love having it beside my tea. It is completely paleo, gluten-free, and filled with chocolatey goodness!

Course Dessert

Cuisine North American, Paleo

Keyword healthy chocolate chip banana bread, paleo banana bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 291kcal

Author Ksenia Prints

Equipment

• Loaf pan

Ingredients

• 3 ripe bananas mashed
• ⅓ cup melted coconut oil 70 grams (you can also use vegan butter or vegetable oil, but I like to use coconut oil as it keeps it healthier and gives it a nice shine.)
• ⅔ cup coconut sugar (you can also use brown sugar)
• 3 eggs beaten, or flax eggs for vegan chocolate chip banana bread
• ⅓ cup almond milk or applesauce (or more banana)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Pinch ground cloves (you can also use pumpkin pie spice)
• 1 teaspoon baking soda
• Pinch sea salt
• 1 cup coconut flour 95 grams
• 1 cup almond flour 95 grams, or hazelnut flour
• 2 oz unsweetened baking chocolate diced, or chocolate chips (use a high quality dark baking chocolate or these vegan chocolate chips.)

For topping (OPTIONAL):

• ¼ cup unsweetened baking chocolate or chocolate chips (OPTIONAL)
• 10 dried banana chips (OPTIONAL)
• 4 tablespoon walnut pieces (OPTIONAL)

Instructions

• Preheat oven to 350F. Line a loaf pan with parchment paper.
• In a large mixing bowl and using a wooden spoon, mix coconut oil into the mashed bananas.
• Add in the coconut sugar, eggs or flax eggs, almond milk/ applesauce, vanilla and spices. Sprinkle the baking soda and salt over the mixture and mix in.
• Add the flours last, mixing just enough to incorporate - take care not to overmix! Fold in the chocolate chips or chopped baking chocolate, and fold to combine.
• Transfer the batter into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester or toothpick comes out clean. Cool on a rack.
• For a special appearance, OPTIONAL: Melt remaining ¼ cup chocolate chips in the microwave. Pour it on the bread when it's been removed from the pan. Top with banana chips and walnut pieces.

Notes

I tend to keep my chocolate paleo banana bread in the pan, and don't bother taking it out. However, if you're looking to serve it, you may want to try - just be very, very gentle and accept that it may break.

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 187mg | Potassium: 193mg | Fiber: 7g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg

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While I am gallivanting about Europe and the Middle East, I wanted to share with you a taste of springtime in Montreal. Though the recipe for these photos is still not perfect, I hope you will enjoy these images of three immigrants at a light spring picnic, replete with gluten-free and vegan savoury buckwheat crepes with asparagus, chermoula and spicy eggplants, and traditional Argentinian yerba mate.

I have spent a fair amount of time recently trying to pin down the perfect buckwheat crepe. To that end, I invited two chef friends over to my place one Sunday, to play with grains and ratios. These are the results.

---

Marina is petite and a little quiet. Words do not come pouring out of her like waterfalls; instead, she spends a long time time deep in thought, her sentences eventually coming together like a woven tapestry of wildflowers, detailed and precise. It is easy to mistake her quiet for shyness, but those who know her see beyond the silence and into the soul within - joyous, serious, loving.

Marina cooks like she thinks: slowly, methodically, precisely. She takes her time measuring out her ingredients, arranging them in a fluid mise en place. If a recipe fails, she does it again, tinkering with it until it comes out effortless, like a perfectly balanced melody.

Desserts are her favourite thing. "They taste like... love," she says, pulling the o until it fades into oblivion, making you wonder just what kind of emotion this woman is capable of putting into her baked goods.

She also brews a mean yerba mate.

Wherever she goes, Zhenya is surrounded by a mess of curls. Her laughter is loud and boisterous, her voice melodic. Everything about her personality is infectious, including her love of life.

But the clearest thing about her is her love of food that is healthy, simple, clean. She talks and cooks and feeds you so much until you are about to burst, both from food and from knowledge. In Zhenya's trained hands, mysterious ingredients like maca powder and flax seeds turn into the building bricks of life.

She is the first person to have convinced me that 'bread' can come out well from the dehydrator, and that raw is not a dirty word. She made me look at ingredients lists more carefully, mistrust chemicals, looks for special, colorful salts.

---

The three of us couldn't be more different. At times, our diets are completely anachronistic to each other: while one feasts on fish, the other enjoys chocolate desserts and creme anglaise, and the third would prefer a raw, vegan burger anytime.

Yet we are all brought together through our mutual love of food. The three of us are passionate about good ingredients as we are about our loved ones. Seeking out the strange and the exquisite, we test and measure and throw in pinches and eyeball and stir our way into perfection.

When I invited Zhenya and Marina to my place one afternoon to play with crepes, I had no idea the results would be so varied. We tried three different ingredient combinations, arriving at three very different results. Sadly, we never attained nirvana; I am still unsatisfied with two of the three recipes we tried, and have no great finished product photos for any of them.

But the Internet is too full of perfectly positioned, expertly developed and properly exposed photos. Instead, I wanted to show you the in-between stages, the work-in-progress, the trying-until-we-make-it experiments.

I wanted to show you springtime in Montreal. I wanted to show you a picnic among three friends. Three cultures, three diets, three minds.

I wanted to show you life.

While I am travelling for another week, updates may be a bit sporadic. Though I am updating regularly on social media! Follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor.

If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Savoury buckwheat crepes with roasted asparagus, chermoula and spicy eggplants

Earthy and piquant, the combination of roasted asparagus, fresh chermoula and spicy eggplants on vegan and gluten-free buckwheat crepes is one I will go back to many times in the future. To turn this into a complete meal, add some scrambled eggs.

Course Lunch

Cuisine Fusion

Keyword buckwheat crepes

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 3

Calories 449kcal

Author Ksenia Prints

Ingredients

• 1 batch of vegan gluten-free buckwheat crepes , or your favourite crepe recipe (I highly recommend Heidi's rye crepes (http://www.101cookbooks.com/archives/rye-crepes-recipe.html)
• 1 bunch fresh local asparagus, washed and ends trimmed
• Salt and pepper to taste
• Zest of 1 small lemon
• ¼ cup spicy eggplants in oil, homemade or from a jar

Chermoula:

• 1 large bunch cilantro finely chopped
• 4 cloves garlic finely chopped
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon salt or more (to taste)
• 3 tablespoons vegetable oil
• juice of 1 small lemon

Instructions

• First, make chermoula. Combine all chermoula ingredients except oil and lemon juice, and mix well. Add oil in a slow drizzle, stirring them with a fork to combine. Add the juice of a lemon. Let sit for at least two hours for flavours to meld.
• To roast asparagus, preheat oven to 400F. Drizzle asparagus with olive oil, sprinkle with salt, pepper and grated lemon zest. Roast until asparagus start to brown in parts, about 15 minutes.
• To prepare the crepes, smear each crepe with chermoula, top with a few asparagus spears and about a tablespoon of spicy eggplants. Fold on both sides, and serve immediately.

Nutrition

Calories: 449kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 780mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

The post Springtime in Montreal, picnics and savoury buckwheat crepes appeared first on At the Immigrant's Table.

In various countries around the world, people have long been told that breakfast is the most important meal of the day. Each country has its own way of breaking the fast, of setting you up for the day that befits its natural bounties, its flavours, its rhythm. In Russian culture, the saying goes that during breakfast, we should eat like kings; at lunch, like princes; and for dinner, we must remember we are all actually paupers.

King of the feast: a large coppery pan of green shakshuka, its nests of eggs and garden greens interspersed with salty bites of feta. Or on special occasions, eggplant shakshuka or my Cheese shakshuka recipe. Then, there is also the famous fried Matzo Brei and my mother's Russian blitzes on the side. Whether it's a regular Sunday, Passover, or Shavuot, breakfast is the star. 

And as you sit down to eat it all, you take the time to chew each bite, to speak to your neighbours, to truly get to know those around you. Rather than just preparing for the day ahead, Israeli breakfasts are an opportunity to connect to those around us. More than anything, they are communal affairs.

Ingredient Spotlight: The Greens  

I love developing dishes that celebrate greens. Like my broccoli kale soup or cauliflower in herb sauce, dishes with a lot of greens is the perfect time to clean out the bottom drawer of your refrigerator and make the best of seasonal ingredients. 

I prefer a mix of hearty greens and soft herbs to create a contrast in texture and flavor. Kale and collard greens give the dish body and bite, while Swiss chard and spinach melt into the background, almost like a sauce. Beet greens are underrated and add a subtle sweetness. As for herbs, cilantro and dill are non-negotiables for me. Oregano brings depth. Play around with the mix, and don't be afraid to clean out your fridge drawer-just keep the balance between strong and soft.

Directions to Make My Green Shakshuka 

Prepare the Base

Heat olive oil in a large, deep skillet over medium heat. Add your onion or leeks and sauté until soft and beginning to caramelize. Stir in chopped garlic and cook until fragrant.

Cook the Greens

Add your chopped greens and herbs to the pan. If it looks like too much at first, don't worry-it will wilt down. Stir frequently, cooking until everything is tender and dark green, about 10-15 minutes. Add jalapeño or chili flakes and cook for another 5 minutes, letting the heat bloom in the oil.

Add Creaminess and Spice

Lower the heat to a simmer and stir in yogurt or sour cream, nutmeg, salt, and pepper. The yogurt adds a creamy tang that balances the bitterness of the greens.

Add the Eggs

Use a spoon to create six little wells in the greens. Crack one egg into each well. With a small spatula or spoon, gently stir just the whites into the mixture so they cook evenly and blend slightly into the greens. Cover and cook for about 5 minutes, or until the eggs are done to your preference. I like mine with set whites and slightly runny yolks.

Finish and Serve

Crumble feta or goat cheese generously over the top. Serve straight from the pan, preferably with thick slices of crusty bread or warm pita to scoop everything up. Bonus points if there's a tomato white bean soup and cucumber salad on the side.

Shakshuka Storage Instructions

You can store leftovers, but know the eggs will firm up and lose their runny centers.  If you are planning on making it ahead, cook the greens in advance and store without the eggs. Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of water if it looks too dry. If you're prepping ahead for guests or a big brunch, cook the greens mixture up to a day in advance-just add the eggs and cheese before serving.

Like this green shakshuka? Share it with your friends, and check back for more recipes from my ultimate Israeli breakfast in the days to come! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Green shakshuka and the ultimate Israeli breakfast

A different take on traditional Middle Eastern shakshuka, this salty and savoury green shakshuka is a perfect way to celebrate greens. It's also the star of the ultimate Israeli breakfast!

Course Breakfast

Cuisine Israeli, Middle Eastern

Keyword Green shakshuka

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 portions

Calories 218kcal

Author Ksenia Prints

Ingredients

• 1 onion or bunch of leeks sliced into half-moons
• 3 garlic cloves chopped
• 6 cups mixed greens and fresh herbs chopped into thin strips - kale, Swiss chard, Collard greens, spinach, beet greens, cilantro, dill, oregano
• ½ fresh jalapeno seeded and chopped, or 1-2 teaspoons of chilli flakes
• 100 ml yogurt or sour cream
• A pinch of nutmeg
• 1 teaspoon salt
• pepper
• 6 eggs
• 100 grams feta or fresh goat cheese

Instructions

• Saute onions until translucent, about 10 minutes. Add garlic, cook an additional minute. Add chopped greens and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add jalapeno or chilli flakes, cook an additional 5 minutes.
• Add yogurt, nutmeg, salt and pepper. Create 6 nests, and break the eggs in them, stirring the egg whites completely into the green mixture. Cook for an additional five minutes, or until eggs are done to your liking.
• Top with fresh feta or goat cheese (or both), and serve immediately.

Nutrition

Calories: 218kcal | Carbohydrates: 12g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1011mg | Potassium: 491mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5467IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 4mg

The post Green Israeli Shakshuka Recipe: The Ultimate Israeli Breakfast  appeared first on At the Immigrant's Table.

Planting a tree for Tu B'Shevat is a strange experience. First, you clutch that little seedling in your hands, cupping its bag delicately, protecting it from the elements or passing-by birds. Then you dig a little hole in the ground; most likely, as you're only nine-years-old, the hole would have been started for you, and all you have to do is just symbolically throw some soil out with your gloved hands. Then you nestle that tree in, gingerly covering the roots with more heaped dirt and soil and manure, pieces of dry grass intermingled with little pebbles. When the tree is sitting securely in the earth, hugged by a little hill, you step back to admire your handiwork: your tree, one among many, sitting in little rows as far as the eye can see, with hundreds of children just like you admiring their own seedlings. And then you step back and eat some dried fruit, or a cookie. Or maybe, if you're lucky, you eat these dried fruit and granola muffins with a honey-yogurt glaze, because really, they're so much better than a stale cookie.

That's what Tu B'Shevat was like for children in Israel. Year after year, you would be dragged out to some tiny hill in the forest, asked to battle the wind or sun, and plant a tree. Rejuvenating the land and honouring nature, the whole thing was just a glorified mini field trip... But we loved it nonetheless. There was something different about that moment, as you stood back and saw that ONE tree that you had planted springing from the ground, the only thing you have brought to life as of yet hopefully taking hold. It was a stark reminder of the beginning and end of it all, the importance of nature to the life cycle, and of our place in it: as nurturers, creators, life-bringers.

As you can tell, I've always loved Tu B'Shevat.

And then I grew up. Tu B'Shevat fell by the wayside, along with Barbie dolls and my hatred of cauliflower and the ability to find joy in puddles. We no longer went to plant trees in the forest, the whole school piling into a bus on this one single day and driving towards the unknown, along with hundreds of other schools all across the country. We no longer shared that experience with thousands like us.

Instead, we sat in our classrooms and studied algebra, or we stood in neat rows during a military row-call, or we went to a job we barely liked, or we hung out with our friends, drinking lazy mimosas in a Parisian park. We spent our Tu B'Shevat like everyone else, doing nothing of note. The trees still got planted; those were just other children doing the planting.

And then last week, something changed. I went with a group of other Russian Jews to the park, and we tried some cross-country skiing (well, they skied, while I tried). It was lovely and peaceful and cold and so, so, so quiet. And so, we did a little Tu B'Shevat ceremony out there on Mount Royal. Surrounded by trees that usually see very different ceremonies*, we shared wine and stories of things that grew beyond our expectations, of experiences that surprised us, of things we nurtured into being. 

And for just a moment, I felt like a kid again. Though I hadn't planted a tree, I did get to mark the occasion with other like-minded people. I got to experience the joy of sharing that moment in nature with others. And I got to step outside.

So it was a good Tu B'Shevat ceremony in my books.

This year, Tu B'Shevat eve falls on a Tuesday. So tomorrow, while the rest of the world goes off to work and runs errands and goes on with their lives, Jews the world over will be eating dried fruit and nuts, and thinking about trees. And if you're going to be one of them, or if you're just looking for a nice snack to bring to work or eat along with coffee on the weekends, I encourage you to give these dried fruit and granola muffins a spin.

These muffins are juicy and just a tad sweet, bursting with healthy Natursource cinnamon raision granola and assorted dried fruit. Rich in whole grains, cashews, raisins,  currants and sunflower seeds, this granola blends seamlessly with the wholesome flavours of Tu B'Shevat. Plus, these dried fruit and granola muffins are virtually fat-free, with applesauce used instead of oil or butter. They're delicious AND good for you!

But if what you're looking for isn't just wholesome goodness, then trust me - you want this honey-yogurt glaze in your life. Without it, these muffins are delicious and soft, packed full of nutrients and a great breakfast on the go. But with just a dollop of this beautiful sauce, these dried fruit and granola muffins become something else entirely, a perfect little treat for an afternoon tea, or a dessert for a party.

So do yourself a favour and make these dried fruit and granola muffins. Ladle on the honey-yogurt glaze. And tomorrow, take a lunch away from your desk, shut off your phone, and take a breather outside. Whether you celebrate Tu B'Shevat or not, take a moment to think of nature, and things around us that start small, but often turn out much larger than we expected.

Hope you have a sweet week - and happy Tu B'Shevat!

* Fun Fact: Mount Royal park is a known gay cruising spot and in the 1950s, all the trees were cut down to discourage "immoral liaisons".

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Dried fruit and granola muffins with a honey-yogurt glaze

These muffins are juicy and just a tad sweet, bursting with healthy cinnamon raision granola and assorted dried fruit. They are virtually fat-free, with applesauce used instead of oil or butter. But they become something much more decadent once you drizzle on that optional-but-recommended honey-yogurt glaze.

Course Dessert

Cuisine Israeli cuisine

Keyword granola muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 472kcal

Author Ksenia Prints

Ingredients

dry:

• ½ cups whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ cup brown sugar
• 2 tsps ground cinnamon

wet:

• 1 cup almond milk
• 2 large eggs
• ¾ cup apple sauce

filling:

• ½ cup dried fruits and nuts of your choice I used a mix of cranberries, raisins, pistachios, and walnuts, but any dried fruit you have on hand will work
• ½ cup cinnamon raisin granola plus more for sprinkling on top of glaze (if using)

honey-yogurt glaze (optional)

• ¼ cup of Earth Balance or butter
• ⅛ cup of honey
• ⅛ cup of yogurt
• 1-1.5 cups of powdered sugar

Instructions

• Preheat an oven to 350F.
• In a medium-sized bowl, mix dry ingredients. Mix wet ingredients separately in a large bowl. Add dry ingredients to wet. Add granola and dry fruit mixture, and stir just enough to combine.
• Oil muffin form and bake muffins for 30 minutes, until a knife inserted in the middle comes out dry. Serve with a pat of butter or coconut oil.
• Optional: if making honey-yogurt glaze, cream together ¼ cup of Earth Balance with ⅛ cup of honey and ⅛ cup of yogurt. Gradually whisk in 1-1.5 cups of powdered sugar, until glaze stiffens and peaks are formed. Top each muffins with honey-yogurt glaze and more granola.

Nutrition

Calories: 472kcal | Carbohydrates: 73g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 221mg | Potassium: 243mg | Fiber: 4g | Sugar: 49g | Vitamin A: 334IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 2mg

The post Dried fruit and granola muffins with a honey-yogurt glaze appeared first on At the Immigrant's Table.

Happy holidays! Whether you celebrated Christmas this weekend or are still celebrating Hanukkah, I've got the perfect recipe for your holiday brunch needs. Gluten-free apple potato latkes are the perfect combination of sweet and salty, crispy and luscious, a fried food from the Gods. 

On the morning of this Christmas Eve, I was standing in front of a rickety stove in a cabin somewhere up in the Laurentians, a majestic region of mountains, lakes and valleys that begins an hour north of Montreal. Somewhere in the background, vintage Christmas music was playing, Frank Sinatra crooning about his wishes for something or other. And yet my hands were buried deep in the batter for latkes, mixing eggs and starch and strands of potatoes. I could have used a wooden spoon, and probably should have... But I wanted to feel the batter with my own hands. To know when it was getting too watery, or too lumpy, or too salty (yes, you can tell that from the cuts on your hands).

There's a lot you can tell about food just by touching it.

Once the batter came together to my liking, the frying began. Somewhere in the background my friends were competing with Frank Sinatra, chatting about their wishes for something or other. And yet my hands were buried deep in the batter for latkes, taking out handfuls and laying them on a pan sizzling with oil. I would gently flatten them, taking minor care to avoid the splashes of angry oil coming up in volcanoes all around me. And then I would stand there and watch as the hot oil took hold of the strands of potato and apple and crisped them up, turning one side of my apple potato latkes to a perfect fried sphere. I would then turn them over, and watch the whole thing happen again on the other side.

There's a lot you can tell about food just by watching it.

****

Eventually, the talking and singing somewhere in the background turned into clamouring - for sustenance, for comfort, for apple potato latkes. And as my hands were no longer buried deep in the batter, nor were they hovering dangerously about pools of oil, I began removing hot latkes and piling them on a plate. When the mound of latkes grew tall enough, out it went - to bring some joy to my friends.

For you see, these people were worth all the trouble - the hands buried deep in batter, the work to find the perfect ratio between potato starch and egg, the danger of first-degree burns from the hot oil. These people deserved the perfect latkes, and more. For these were the same people who held my hands so often over the last few months as I sat there crying. These were the same people who high fived me over the last few months as I made inappropriate jokes. These were the same people who hugged me over the last few months as I started to find joy in my surroundings. These were the same people who, just the night before, held my head above the tepid water of the hot tub as I was having a reaction to gluten, to too much alcohol, to not enough food, to the hardest year of my life.

These were the people for whom I was making apple potato latkes by hand, at 9am on a Saturday, hungover and crabby. I just had so much to say, and food was the only way I knew how to express myself.

There's a lot you can tell people just by feeding them latkes you lovingly made for them.

So give these Apple potato latkes with curried yogurt sauce a try for something sweet and smoky. Or if you prefer other latkes combinations, try my plantain latkes for something Latin and exotic. Beet latkes with dill creme fraiche for a touch of Ukrainina flavors. Breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds if you're a fan of smoky flavors. Or Gluten-Free Irish Boxty Potato Pancakes for an Irish touch. Serve as part of our mother's day brunch menu - I promise it won't disappoint!

This recipe originally appeared on The Main Mtl as part of a partnership with Lufa Farms.

I hope that your Chrismukkah (Christmas/ Chanukah) was as filled with light, love and laughter as mine was (though hopefully, fewer gluten reactions!). Give these apple potato latkes a try for your next brunch or breakfast get-together - they'll be a surprising alternative to the usual French toast and fritatas.

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Apple potato latkes with curried yogurt sauce (GF, Veg)

Course Breakfast

Cuisine Jewish

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 601kcal

Author Ksenia Prints

Ingredients

Apple-potato latkes:

• 1 lb Cortland apples about 4-5 small-sized organic Cortland apples, should produce 1.5 cups when grated and squeezed dry
• 4 medium-sized yellow flesh potatoes or Russet potatoes should produce 2 cups when grated and squeezed dry
• ⅛ - ¼ cup potato starch start with less and add more as needed
• 1 teaspoon gluten-free baking powder
• ½ teaspoon salt
• pepper just a couple of grinds
• 2 eggs

Curried yogurt:

• ½ cup yogurt
• 1 TB curry powder
• a squeeze of lemon juice
• a pinch of salt

Instructions

• Preheat a non-stick pan on med-high heat.
• Whisk egg separately and fold into apples and potatoes. Add potato starch, baking powder and salt, and stir quickly to combine.
• Add 3 TBs of vegetable oil to pan.
• Form mixture into flat patties and drop into pan. Let cook on med-high heat on one side for 2 minutes, then turn over and let cook on medium heat for another 2 minutes.
• Remove onto a plate covered with a paper towel and let sit for 5 minutes.
• Tip: add a TB of oil each time you put in a new batch of latkes.
• To prepare curried yogurt, combine all ingredients in a small bowl and mix with a fork.
• Serve apple potato latkes with curried yogurt and applesauce.

Nutrition

Calories: 601kcal | Carbohydrates: 122g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 915mg | Potassium: 2322mg | Fiber: 13g | Sugar: 30g | Vitamin A: 455IU | Vitamin C: 36mg | Calcium: 306mg | Iron: 6mg

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Homemade Labaneh: Part of any Middle Eastern Breakfast

As befitting the land of milk and honey, no Middle Eastern or Israeli breakfast would be complete without cheese.

You can go and buy a selection of briny feta and Bulgarian cheeses, or chop up a good block of Swiss Emmenthaler or Jarslberg. But to really stay authentic at an Israeli breakfast you need to remember only one recipe: labneh balls (or even berry labneh with orange infused oil). And when it's as is as easy to make as this, who needs store-bought cheeses?!

When Faith from An Edible Mosaic and I decided to pair up and make the ultimate Middle Eastern breakfast spreads. I knew that just showing you how to make Green Shakshuka or cottage cheese blintzes wouldn't do the meal justice, no matter how amazing it is. I also had to let you in on this labneh balls recipe.

What are Labneh Balls?

Labneh balls (or labaneh balls) are, as you may have guessed, balls made of homemade labneh cheese.

They are wonderful spread on challah, sourdough buns, toasty pita, homemade sourdough bread or eaten with fresh vegetables.

At their base, labneh balls are just spheres of strained yogurt. They came out of the necessity of nomadic life in the dessert. Tricks for preserving yogurt and making it portable were highly sought-after. Fresh milk cheeses like labneh and feta were common, but labneh balls were one of their fanciest and most highly prized presentations.

What Yogurt Should I Use? 

Labneh cheese is a cheese made out of drained, aged milk curd - ie, yogurt. It became popular among nomadic Levantine tribes for its ease of preparation and short incubation time, much less than most aged cheese (labneh balls take 12-24 hours to make).

Living in North America, I have also grown accustomed to using whole cow's milk for its ease of finding. 

To make it vegan, use the fattiest unflavored vegan yogurt you can find. I believe you'd have good results with coconut culture yogurt. But the flavor will be different and less tangy.

Directions to Make Labneh Balls

• Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer's day, transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
• To prepare labneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll into balls, and then roll each ball in a different spice mixture.
• Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labneh balls in the oil, and drizzle with a bit more oil.

If you're short on time, avoid balling the labneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.

Storing these Cheese Balls 

You can refrigerate homemade labneh balls recipe in the fridge in a jar of oil for a couple of weeks, so feel free to make them ahead of time.

Serving Suggestions

As mentioned, homemade labneh is a part of most Middle Eastern breakfast spreads. Serve it with, Breakfast Rutabaga Rösti, classic Matzo Brei, or with my mom's traditional blitzes. 

labneh balls are incredibly impressive as in a Middle Eastern appetizer platter alongside homemade lavosh crackers.

Serve homemade labneh cheese as part of a cheese platter or alongside raspberry ricotta cheesecake, especially when served swimming in a pool of olive oil spiked with chilli flakes.

Recipe

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Homemade labaneh balls

Coated in a selection of spices, seeds and nuts, labaneh balls hide within them a perfectly creamy and tangy centre. They are wonderful spread on challah, toasty pita, or eaten with fresh vegetables. Labaneh balls are also incredibly impressive as an appetizer or as part of a cheese platter, especially when served swimming in a pool of olive oil spiked with chilli flakes. And they will keep in the fridge in a jar of oil for a couple of weeks in the fridge, so you can even make them ahead. If you're short on time, you can make avoid the balling and flavouring itself, and just serve labaneh spread on a plate and drizzled with olive oil. Everyone will love you anyway.

Course Appetizer, Breakfast

Cuisine Israeli, Jewish, Jewish cuisine, Middle Eastern

Keyword appetizer, cheese, dairy, entertaining, gluten-free, hosting, keto, low carb, Middle East

Prep Time 1 day day

Resting time 30 minutes minutes

Total Time 1 day day 30 minutes minutes

Servings 6 servings

Calories 49kcal

Author Ksenia Prints

Equipment

• Cheesecloth: https://amzn.to/3yxefk3
• Colander or strainer: https://amzn.to/2WxGYsl

Ingredients

• 500-1000 ml Whole Greek yogurt preferably goat's or sheep's milk
• ½ teaspoon salt
• Spices and flavourings of your choice:
• Chives finely chopped
• Za'atar
• Sumac
• Paprika smoked or sweet, both are fine; just make sure you're using high-quality paprika
• Black sesame
• Crushed walnuts
• Extra virgin olive oil for serving
• Chilli flakes for serving

Instructions

• Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer's day, transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
• To prepare labaneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll labaneh into small balls, and then roll each ball in a different spice mixture.
• Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labaneh balls in the oil, and drizzle with a bit more oil.
• If you're short on time, avoid balling the labaneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.

Video

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 224mg | Potassium: 118mg | Sugar: 3g | Vitamin A: 3IU | Calcium: 92mg | Iron: 1mg

The post Homemade Labneh Balls  appeared first on At the Immigrant's Table.

To those who are leery of vegan quiche - have no fear. If the stretch between this colourful vegan quiche and your traditional idea of the egg, cheese and cream-laden French concoction you've come to think of as quiche is just too great, throw aside the labels.

My Story of Feasting Like a King on Quiche!

The moment that the door closed sent a ripple of joy through my body. Feelings of relief, excitement and freedom all began to course through my mind, telling my feet to move faster, my hands to fidget harder. This was finally it: the long-awaited moment that my parents went on vacation and left me home alone. And like every self-respecting teenager, I immediately proceeded to go and do one thing: make quiche (though it was not vegan quiche at the time).

That day, I prepared an entire feast, where the start of the show was this quiche. Eggplant and tomato stacks and baked brie dip. Accompanied by light white bean salads and cranberry cheesecake, this was the Shavuot feast that I have been dreaming of that whole year. I invited all my friends, my boyfriend stayed over, and though of course wine was had, the overall sense of debauchery was certainly not what you would expect from a teeanger left to their own devices for a weekend.

But how could you act rotten when there's quiche on the table?

How to Make the Perfect Quiche Crust 

I have made more pie and quiche crusts than I could possibly count - so I know how to pull the perfect golden and flaky crust out of the oven. It needs to be sturdy yet tender and crisp at the edges. 

This is where the vegan sweet potato crust comes in. It combines the sweetness of grated sweet potatoes with the richness of vegan butter (or a fruity olive oil), forming a golden shell that's naturally gluten-free and 100% plant-based. 

For more inspiration on vegan and gluten-free quiche crusts that don't fall apart, check out my gluten-free brie and pear quiche with an almond flour crust and this vegan gluten-free pie crust for expert insights on blind baking. 

Directions to Make Vegan Quiche Recipe

Make the Vegan Sweet Potato Crust

Preheat your oven and prepare the crust by mixing grated, squeezed-dry sweet potatoes with a bit of oil, salt, and pepper. Press the mixture into a greased pie dish, forming an even layer along the bottom and up the sides.

Bake until the crust begins to brown and firm up. Set aside when done, but keep the oven on.

Prepare the Roasted Pepper and Tofu Filling

While the crust bakes, place whole cherry tomatoes and bell peppers on a baking sheet. Drizzle with oil, season with salt and pepper, and roast until the tomatoes are burst and the peppers are blackened. Once roasted, steam the peppers in a covered bowl or bag to loosen their skins, then peel and slice into strips.

In a food processor, blend tofu with nutritional yeast, hummus, garlic, spices, and seasoning until smooth. In a mixing bowl, combine the roasted tomatoes and peppers with the tofu mixture, tossing gently to coat everything evenly.

Assemble, Bake and Enjoy

Spoon the filling into the pre-baked crust and spread it out smoothly. Return the dish to the oven and bake until the top is golden and set. If needed, cover the crust edges with foil to prevent over-browning.

Let the quiche cool slightly before slicing. Serve warm or at room temperature for the best texture and flavor.

Storage and Reheating Instructions 

Once cooled, cover the quiche tightly or transfer slices to an airtight container. Keep in the fridge for up to 4 days.

Warm in a 350°F (175°C) oven until heated through-about 10 minutes for slices, slightly longer for a full quiche. Cover the crust edges with foil if needed to prevent over-browning.

Recipe

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Roasted Pepper Vegan Quiche with Sweet Potato Crust 

The secret to this vegan quiche is the perfect vegan sweet potato crust, and the cheesy, earthy tofu filling with juicy cherry tomatoes and roasted peppers.

Course Main

Cuisine Israeli

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Ksenia Prints

Ingredients

CRUST

• 2 medium sweet potatoes 3 cups grated
• 2 TB melted vegan butter or sub olive oil with varied results
• ¼ teaspoon sea salt and pepper

FILLING

• 1 pint cherry tomatoes
• 2 bell peppers - red yellow and orange all work here
• 2 TB olive oil
• 1 block firm tofu
• 2 TB nutritional yeast
• 3 TB hummus
• 3 large garlic cloves minced
• 1 teaspoon cumin
• ¾-1 teaspoon fine grain sea salt
• Black pepper to taste
• Red pepper flakes optional

Instructions

• Grate sweet potatoes and squeeze until dry. In a large bowl, mix sweet potatoes with 2 TBs oil, salt and pepper. Oil a pie dish, and arrange sweet potatoes in the shape of a pie crust.
• Arrange whole peppers and cherry potatoes on a baking sheet. Drizzle with oil and roast on high heat (450F) until the skin on the sweet potatoes begins to scorch in places, approximately 25 mins.
• While crust is baking, coat a baking sheet with aluminum foil. Arrange tomatoes and whole bell peppers, drizzle with 2 tablespoon olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. Continue baking after crust is done, turning bell peppers over to ensure all sides darken evenly. The crust is ready when the tomatoes have burst in parts and the bell peppers have blackened fairly evenly - about 30 minutes in total. Place bell peppers into a ziploc bag, seal and allow to sweat for about 10-15 minutes. Peel peppers and cut them into strips. (these two stages can be done in advance).
• To prepare quiche filling, add drained tofu to a food processor with nutritional yeast, hummus, garlic cloves, cumin, sea salt and pepper and optional red pepper flakes. Process until smooth.
• Add roasted peppers and tomatoes to a mixing bowl and top with the tofu mixture. Toss to coat. Fill quiche crust with mixture, spreading it into an even layer and smoothing the top.
• Bake quiche at 375 degrees for a total of 30-40 minutes, until top appears golden brown and firm. If the crust browns too quickly, loosely cover the edges with foil.
• Let cool briefly before serving. To reheat, place in a 350F-degree oven for 5-10 minutes, taking care not to burn the edges.

The post Roasted Pepper Vegan Quiche with Sweet Potato Crust  appeared first on At the Immigrant's Table.

"When I'm feeling blue, I just stop at a bakery and get myself an espresso and a small, shiny, warm chocolate rugelach. And then nothing in the world can hurt me."

When I was 24, this little piece of advice from my mother practically saved my life.

I spent that year walking around in a daze, feeling as though someone punched me very had in the guts. All it took to bring me down was one man with sad blue eyes and a move from a place I loved and hated simultaneously. And I just couldn't get myself back up.

The lone moments of reprieve in a long, trying year came courtesy of those fleeting bites of chocolate rugelach, grabbed at gas stations, bakeries, central bus stops. Eaten on the sly, on the go, anywhere I could. A small balm to the soul in the shape of a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon.

I had many opportunities to indulge myself. There is no image more endemic to Israel than mounds of shiny, puffy rugelach (though not gluten-free rugelach!), spilling on the counters of bakeries and coffee shops and even market stalls. They are the ultimate Israeli sweet treat, eaten for breakfast, dessert, or alongside that 4pm cup of coffee. This and a couple of guava and cheese hamantaschen or prune vegan hamantaschen have gotten me through some tough times.

And while they may not have been good for my waist, these chocolate rugelach were good to every other part of my being. Biting into one of these, warm out of the oven, letting the chocolate smear all over my hands, licking my lips to catch every last crumb - those were the moments I lived for, the little joys I swore by.

Like mother, like daughter.

Of course, now I know that the gluten I was eating in each of these chocolate rugelach was actually hurting my body. That the pains I often felt were not just the dull residue of a broken heart. So last week, I made myself a giant batch of chocolate gluten-free rugelach, and I went to town.

And they were every bit just as glorious as I remembered. (It should be noted that the recipe I have below works just as well for regular rugelach as it does for gluten-free rugelach - I've had several taste testers attest to this.)

Everybody knows that the best cure to a broken heart is chocolate. Now, you know that given enough chocolate gluten-free rugelach, event a broken soul can be mended.

Recipe

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Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}

Chocolate gluten-free rugelach form a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon. A gluten-free version of a typical Israeli sweet, though these taste just as good when made with all-purpose flour.

Course Dessert

Keyword chocolate, gluten-free, Israeli, Jewish, rugelach, sweet

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 2 hours hours

Total Time 25 minutes minutes

Servings 16

Calories 207kcal

Author Ksenia Prints

Ingredients

Cream cheese dough:

• 1 cups 130 grams gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
• A pinch fine sea or table salt
• ¼ pound 112 grams, or one stick unsalted butter, cut into cubes
• ¼ pound half of a 225-gram package cream cheese

Chocolate cinnamon filling:

• 1 cup of high-quality cocoa powder
• 2 TBs cinnamon
• ⅔ cup of sugar
• ½ - 1 cup of canola oil start with ½ a cup and add if your mixture is too thick
• 1 ounce chopped chocolate optional - this just adds more chocolate, and isn't necessary
• egg wash 1 egg, scrambled and 1 teaspoon milk or water, mixed together

Instructions

• Combine all dough ingredients in a food processor. Pulse until they all combine into a large ball. Dump out onto a large piece of plastic wrap and form into a flattish disc. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
• Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
• Stir cinnamon, cocoa, sugar and oil together in a small dish.
• Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using, sprinkle with chopped chocolate.
• Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc.
• Arrange rugelach on baking sheet. Coat with an egg wash.
• Bake at 375F for 18-20 minutes.
• Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.

Video

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 1g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 26mg | Fiber: 1g | Sugar: 10g | Vitamin A: 276IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 0.5mg

P.S. - Montrealers, this one is for you! In exactly a week from now, I will be hosting an interactive workshop centered on the Middle Eastern mezze platter as part of the Jewish Food Project. It'll be a showcase of my book, Middle Eastern Small Plates, and a chance to bring to life one of my favourite things: a cookbook shop! So if you're looking for a fun, casual night that will enable you to get your hands a bit dirty and your bellies full, sign up - I'd love to see you there.

The post Chocolate gluten-free rugelach appeared first on At the Immigrant's Table.

Gluten-free, sugar free pumpkin muffins with cream cheese icing are a great way to treat your healthy friends during your next fall teatime get-together.

Gluten-free pumpkin sugar free muffins for a rainy fall days

These gluten-free, stevia pumpkin muffins with cream cheese icing are the perfect project for an afternoon in fall, when the wind outside shrieks and the bare trees continue to shed leaves long after you thought they had nothing left to give.

As the raindrops hit your window in short, quick pangs, I invite you to stir the simple, gooey batter for these diabetic pumpkin muffins and dream about the smells that will envelop your home in just a few short minutes.

What's inside these stevia muffins?

These gluten-free pumpkin muffins (no sugar!) are adapted from this pumpkin loaf and sweetened gently with cinnamon-flavoured Falvorall stevia and granulated Greeniche stevia.

Then, these stevia muffins are crowned with a dollop of cream cheese (also sweetened with stevia) and a sprinkle of pumpkin seeds.

They are soft and spiced, permeating through with the taste of pumpkin, warm spices like cinnamon and nutmeg and the scents of fall.

Diabetic pumpkin muffins with cream cheese icing are a great way to treat your friends during your next fall-themed teatime get-together - especially the ones who are diabetic or simply watching their sugar intake.

Why I developed these diabetic pumpkin muffins

When i was pregnant with my son, I was diagnosed with gestational diabetes. The same diagnosis repeated itself with my daughter.

This gestational diabetes diagnosis had me scouring the internet for sugar free, diabetic deserts. Treats like pumpkin spice cake and these gluten free diabetic pumpkin muffins became my go to.

The stevia in these stevia muffins means they are safe for people with Type A Diabetes, Type B, or Gestational Diabetes.

And the little dollop of cream cheese in the middle of these gluten free cream cheese muffins? That became my absolute special joy.

Grain-free

These are almond flour muffins - which means they are not only gluten free, but grain-free pumpkin muffins!

You couldn't ask for a more healthy pumpkin muffin without sugar.

Baking project for fall

Fall is the time for sweet treats and lingering tastes, for warm spices and fragrant doughs. A time to host your loved ones for afternoon tea and serve them freshly baked goods.

And if your loved ones happen to be avoiding sugar and grains, then these sugar free pumpkin muffins with cream cheese icing will provide the perfect teatime treat.

They may even make a nice diabetic Thanksgiving dessert for those who are watching their sugar.

More pumpkin recipes inspiration

If you liked these gluten free, sugar free pumpkin muffins with cream cheese center, try these other pumpkin muffins:

Watch the video below for full-instructions!

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact meabout advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

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Sugar-free, gluten-free pumpkin muffins with cream cheese icing

Sugar-free, gluten-free pumpkin muffins with cream cheese icing are a great way to treat your friends during your next fall-themed teatime get-together - especially the ones who are watching their sugar intake.

Course Dessert

Cuisine American, gluten-free, Sugar-free

Keyword almond flour, cream cheese, fall, gluten-free, grain-free, paleo, pepitas, pumpkin, pumpkin seeds, stevia, sugar-free, winter

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 muffins

Calories 82kcal

Author Ksenia Prints

Equipment

• Oven
• Mixing Bowl
• Spatula
• Muffin tin
• Whisk

Ingredients

Filling:

• Package of cream cheese
• 1 egg
• Teaspoon vanilla extract
• 10 drops Flavorall cinnamon liquid stevia

Muffins:

• ⅔ cup pumpkin puree
• 1 cup ground almonds
• ½ cup steeped tea
• 5 teaspoon granulated stevia
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 10 drops Flavorall cinnamon liquid stevia
• ¼ teaspoon sea salt
• 1 teaspoon baking soda
• ¼ cup pumpkin seeds

Instructions

• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and Flavorall liquid stevia. Beat until smooth, then set in the freezer to firm.
• Preheat oven to 350F/170C. Line a muffin pan with muffin liners. Lightly grease muffin liners with oil.
• Combine all muffin ingredients except the pumpkin seeds in a medium bowl, and stir well until a smooth batter forms.
• Fill muffin cups about halway with pumpkin mixture. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Top the muffins with the remaining batter and scatter the pumpkin seeds over the top.
• Bake until the muffins are puffed and slightly browned and a tester inserted into the middle comes out clean, about 30 mins. Remove from the oven and cool completely before serving.
• Muffins will keep in the fridge for up to 1 week.

Video

Nutrition

Calories: 82kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2179IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Gluten-free, sugar free pumpkin muffins with cream cheese icing appeared first on At the Immigrant's Table.

There were mornings in college when the silence felt heavier than the books stacked on my desk. I would wake up in my small room, the kind with walls that seemed to echo every creak of the radiator, and reach for the challah bread I baked last night.

Braided, glossy from egg wash, it sat on my counter like a link to everything I was missing. Sometimes it was a classic loaf, other times the easy challah with no eggs that became a staple when ingredients were scarce but the tradition remained.

No student could finish a whole challah in a week. By the third or fourth morning, the loaf would grow firm, the crust tough enough to resist the knife. That was when I learned what my grandmother always knew. That no bread should be wasted. In Russia, where my mom grew up, every loaf was hard-earned. She carried that lesson with her when she immigrated, and it lived on in our kitchen: rye crumbled into soups, breadcrumbs scattered over casseroles, and, in my case, challah reborn as French toast.

I would crack eggs into a chipped ceramic bowl, the same one I used to stir instant noodles, whisk in a splash of milk from my miniature fridge, and dunk the challah slices until they softened under the custard. I fried them slowly in butter, the edges browned and crisped while the apartment filled with a scent that reminded me of home. Some mornings I ate them plain, others with peanut butter or maple syrup I had bought in my new home, Canada. It wasn't elegant, but it felt like a ritual, a tether across miles.

That ritual became my survival. I was stretching a loaf to last another day, holding onto the flavors of family when everything else felt new and unfamiliar. Challah French toast wasn't about presentation or even perfection. It was about waking up alone, yet never really being alone, because each bite carried the presence of those who had come before me, kneading dough and braiding strands for Shabbat, making sure there was always enough to share.

French Toast Through Time

Years later, I find myself returning to those mornings, though now they are noisier. Instead of the creak of a radiator, there is the patter of little feet, Leo already awake and asking if breakfast is ready, Lin climbing onto a chair to watch.

My husband makes coffee while I slice day-old challah, and suddenly that simple student ritual becomes a family breakfast. French toast has grown with me, first a way to stretch my mother's gift, now a way to teach my children the same lesson grandma taught: bread is never wasted, and love lingers in the ways we use it.

And in between, there were other versions, each one tied to a different chapter of life. There was the time I made a tofu beet spread for breakfast, spreading it over toasted bread, its color bright enough to rival any sunrise. Or the Russian mornings when cheese-encrusted grenki sat on my plate, crisp edges hiding molten centers, a taste of my grandmother's roots. Later came casseroles baked for gatherings, like the cheesy gluten-free French toast bake that carried us through holidays with friends, or the pecan-studded gluten-free French toast casserole, where each bite felt celebratory and sweet.

But it is the challah French toast that continues to draw me back. Its simplicity is its strength. A few slices of bread, a custard of eggs and milk, a skillet kissed by butter, and suddenly the air feels familiar, comforting. It is as international as it is personal. Bread that traveled from Ukrainian kitchens to Jewish Shabbat tables, custard that carries the echo of French pain perdu, syrup brought from Canadian trees, and now the laughter of my Colombian husband as he passes plates across the table.

Every family finds its own way to start the morning. For us, it often begins with challah. And when challah grows stale, as it inevitably does, that is not an ending. The loaf becomes French toast, and the ritual continues, reminding me that food, like family, is always evolving but never far from its roots.

Ingredients

• Challah- Day-old challah works best because its slightly dry crumb soaks up the custard without falling apart. If you don't have challah, brioche or another enriched bread will do, though nothing matches the soft sweetness and braids of challah.
• Milk- Whole milk makes the custard creamy without overwhelming the bread. Plant-based milks like oat or almond can step in if needed, though they'll bring their own taste to the mix.
• Vanilla Extract - A few drops carry warmth and a sweetness that lingers in the background. If you don't have extract, scrape in the seeds of half a vanilla bean for a deeper note.
• Cinnamon- This spice is what makes French toast feel like breakfast instead of dessert. A little is enough to perfume the custard with warmth. Sometimes I swap it for cardamom when I want a flavor that reminds me of Middle Eastern kitchens.
• Clarified Butter (Ghee) - Essential for frying without burning. Regular butter can smoke too quickly, but clarified butter holds its ground, giving the bread a nutty edge. 

See the recipe card for full list and exact quantities.

How to Make This Challah French Toast Recipe

If you've got a loaf of challah that's gone a little stale, this is challah bread french toast is the way to bring it back to life. Soft, custardy in the center with golden edges, it's the kind of breakfast that carries the scent of home into your kitchen. Here's how to do it:

Make the Custard

Crack the eggs into a wide, shallow bowl and whisk them together with the milk until smooth. Add in cinnamon, vanilla extract, and a pinch of salt. The mixture should smell fragrant and lightly spiced, almost like the start of a holiday morning.

Soak the Bread

Lay slices of challah into the custard, giving them about 30 seconds per side. The bread should feel heavier as it absorbs the mixture but still hold its shape. Don't rush this step! It's what transforms the challah into something soft and rich inside.

Heat the Skillet

Place a cast-iron skillet over medium heat and melt the clarified butter. When it shimmers and spreads easily across the pan, you'll know it's ready.

Cook the Slices

Add the soaked challah to the skillet and cook until each side turns golden brown, about 3 minutes per side. The edges should be crisp, while the center stays custardy. Adjust the heat if the bread browns too quickly.

Serve Right Away

Transfer the slices to plates while still warm. Drizzle with maple syrup or spoon fruit compote over the top. If you like, add fresh fruit, a sprinkle of nuts, or even a smear of peanut butter, whatever makes it feel like yours.

Storage

Challah French toast is best served right after cooking, but leftovers can be kept for later. Allow slices to cool fully before storing to prevent condensation. Place them in an airtight container and refrigerate for up to 2 days. To reheat, use a skillet or oven so the edges crisp back up and the center stays custardy. The microwave works in a pinch but will soften the bread more.

For longer storage, freeze slices in a single layer on a baking sheet until firm, then stack them with parchment paper between each slice. Store in a freezer-safe bag or container for up to a month. Reheat directly from frozen in the toaster or oven for a quick breakfast that still tastes fresh.

Recipe

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Challah French Toast

Custardy challah French toast, golden on the outside, soft inside, finished with your favorite syrup.

Course Bread, Breakfast, brunch

Cuisine French, Fusion, Jewish

Keyword baking, bread, breakfast, brunch, challah, easy, easy challah, french toast, Jewish, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 169kcal

Author Ksenia Prints

Equipment

• Cutting Board
• Bread knife
• Cast Iron Pan
• Spatula
• Measuring cups
• Shallow dish for soaking

Ingredients

• 6 slices day-old challah 1‑inch thick
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoon clarified butter
• Maple syrup or fruit compote for serving

Instructions

• In a wide bowl, whisk eggs and milk until smooth. Add vanilla, cinnamon, and a pinch of salt. The custard should smell gently spiced and balanced.
• Pour the custard into a shallow dish. Lay in the challah slices and soak about 30 seconds per side until the crumb feels heavy but intact.
• Warm a cast-iron skillet over medium heat. Add clarified butter and let it melt and shimmer so the surface is evenly coated.
• Lay soaked slices in the skillet without crowding. Cook about 3 minutes per side, until edges are crisp and centers are custardy. Adjust heat as needed to prevent scorching.
• Move slices to plates while hot. Finish with maple syrup or spoonfuls of compote. Serve immediately.

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 86mg | Potassium: 155mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 0.01mg | Calcium: 102mg | Iron: 1mg