I looked at the calendar earlier this week and thought, “Whoa! Sunday is Easter! How did it sneak up on me like that?” As a kid, my family always marked the day as a celebration of rebirth and renewal, and our traditions made the holiday a recurring highlight of my childhood. We’d dye a couple dozen eggs and leave them out for the Easter Bunny along with a carrot to sustain him through the night; then run outside the next morning to fill our baskets not only with the eggs but with the chocolate and other treats that the Bunny had delivered. Yet the part I loved most was the breakfast we shared after the main event had run its course. Pancakes, bacon, eggs, homemade juice, the works: after a morning hunting our spring treasure, we’d worked up a serious appetite! Though it’s been years since I gathered with family to mark the day in this manner, Easter still holds a special place in my heart—so I’m excited that that Sunday I’ll be gathering with friends for a potluck brunch. I’ve narrowed my contribution to the feast down to one these healthy Easter brunch recipes, and I can’t wait to raise a fork to one of my favorite days of the year!
From the stunning Portuguese food blog Le Passe Vite comes this recipe for vegan French Toast with caramelized bananas. For a crowd I’d combine all the ingredients and bake them in a casserole dish, rather than griddle cooking the pieces one by one. Then I’d throw some early strawberries on top to add a seasonal touch and a bit of color! Frothy chai lattes on the side would complement the cinnamon of the French Toast, wouldn’t they?
Izzy Hossack of Top With Cinnamon always has something tasty up her sleeve, and these gluten-free chocolate hazelnut crepes are no exception! The batter contains a blend of chickpea, buckwheat, and flaxseed flours, making these as nourishing as they are delicious. Izzy notes that the crepes can be cooked in advance then warmed in a hot pan right before filling and serving them. Brunch hack alert!
Fluffy, puffy, gooey cinnamon rolls are always a hit at the Easter table (or any table, really!), and the scent of these cardamom rolls with pistachio will have your mouth watering long before you take your seat. The rose petals are a beautiful finishing touch to a recipe that can easily be prepped the night before and left to rise in the fridge. Just slip them in the oven while the egg hunt is underway and they’ll be ready to fuel your hungry crew once all the Easter loot has been retrieved!
Finally, if a quickbread is more your speed, this spiced honey parsnip bread recipe puts an unusual twist on the typical carrot or banana loaf. In the spirit of renewal and rebirth, I love the idea of turning a humble winter root veggie into something special for spring! Distribute evenly into a muffin tin to bake the batter up faster, then serve with a side of yogurt and fresh fruit. Stay tuned to my Instagram to find out which recipe I’m making, and have a delicious weekend!