By Julie Lindow
Meeting the various food purveyors and trying their products at the 2020 Fancy Food show inspired me to learn ways to use some of these products as part of my own breakfasts at home.
I have selected some favorite recipes offered by several of the companies I wrote about in ‘My Fancy Future Breakfast.”
Spiced Cranberry Cake with Yogurt
from Bellwether Farms
Bellwether’s creamy sheep milk yogurt makes this cake extra tender and moist. Their organic cow yogurt can be substituted with equally delicious results. Serve it for breakfast with coffee or tea or as a dessert with a sprinkle of powdered sugar. It’s even better made a day ahead!
Makes 1 large Bundt cake or 2- 5″x 9″ loaf pans. Serves 10
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 1/2 teaspoons allspice
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup Bellwether Farms Plain Sheep Milk Yogurt or Bellwether Farms Plain Cow Milk Yogurt
1 cup chopped toasted walnuts
1 cup fresh cranberries; pulse in a food processor 10 times. Some will remain whole and that is ok. (Dried cranberries can be substituted)
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan or 2 loaf pans. Whisk dry ingredients in medium bowl to blend. Using electric mixer and a large bowl, beat butter until smooth, add both sugars and cream until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then yogurt. Add dry ingredients; beat just until blended. Fold in walnuts and cranberries. Transfer batter to prepared Bundt pan.
Bake cake about 1 hour 20 minutes, until tester inserted near center comes out clean. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
On an ambitious day I will try making Wild Mushroom and Bellwether Crescenza Cheese Soufflé Crêpes by Pilar Sanchez of Napa that appeared on the James Beard Foundation recipe pages.
Try more recipes from Bellwether Farms using their cheeses, Crème fraîche and other dairy products.
Spiced Chai Latte with Functional Mushrooms
Treat yourself to a Spiced Chai Latte, elevated with Laird’s Original Superfood Creamer with Functional Mushrooms! This tasty recipe is the perfect way to fuel your morning!
This Spiced Chai Latte with Functional Mushrooms is perfectly nutritious and delicious. You can pre-make a large batch of the chai spice mix so that you are ready to prepare a latte whenever you want! Simply mix together the chai spice mix and our Superfood Creamer with Functional Mushrooms together into your mug and enjoy.
Chai Spice Mix:
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp cardamom
1 tsp allspice
1 tsp ground cloves
1/4 tsp ground black pepper
Chai Latte Ingredients:
1 tsp homemade chai spice mix
8 oz plant-based milk of your choice
To make a Chai Latte:
- Heat up plant-based milk of your choice (about 8 oz) to not quite boiling and then add 1 tsp of the homemade chai mix plus 1 tbsp Original Superfood Creamer with Functional Mushrooms and mix together.
- Enjoy! (Ideally underneath a cozy blanket next to a roaring fire!)
*if you want to make your chai latte with tea… follow the same process and steep a black tea bag in your plant-based milk for 3-5 minutes.
Blueberry Pie Pancakes
Wake up! These hearty, plant-based Blueberry Pie Pancakes are a great way to start any day! Although they taste indulgent, they are plant-based and you can easily make them gluten-free! We like them with a little sweetness from coconut sugar, but feel free to omit the sugar! Laird’s Original Superfood Creamer adds a superfood boost and a delicious creaminess to this recipe!
Although this is a perfect Sunday morning recipe, we’d encourage you to wake up a little earlier on a Monday to whip these up and start your week on a great note.
This recipe was created by Anett Velsberg.
Serves 2 Time: 10 minutes
1 cup flour (such as plain, oat or gluten-free)
1/4 cup rolled oats (gluten-free if needed)
1/4 cup Laird Superfood Original Creamer
2 Tbs brown or coconut sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1 tsp pure vanilla extract or paste
3/4-1 cup unsweetened plant milk, as needed
1/2 cup blueberries, more to serve
1-2 Tbs cooking oil (optional)
1/2 cup coconut whipped cream, to serve
1-2 Tbs maple syrup, to serve
- Place the flour, oats, LSF creamer, sugar, cinnamon, baking powder and sea salt in a medium-sized bowl. Stir until combined.
- Pour in the vanilla followed by the milk until you get a thick but pourable batter. Stir in the blueberries.
- Pour batter onto an oiled non-stick skillet on medium-low heat, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and continue cooking until browned on the bottom.
- Divide between plates and serve immediately with coconut whip, fresh blueberries and maple syrup. Enjoy!
Chocolate Mochi Muffins
Makes 2 dozen muffins. Time: Under 2 hours
- 1/4 cup extra virgin coconut oil, melted, plus more for greasing the pans
- 1/4 cup unsalted butter, melted and cooled
- 4 cups mochiko sweet rice flour
- 2 ½ cups dark brown sugar
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 4 large eggs, room temperature
- 3 cups whole milk
- 1 tablespoon vanilla extract
- 2 cups Kokoa Kamili, Tanzania chef’s chocolate or ground chocolate
- ½ cup Kokoa Kamili, Tanzania cocoa nibs (optional)
- Preheat the oven to 350°F and center the oven rack.
- Grease the sides and the top of two 12-cup muffin tins with the coconut oil.
- In a medium mixing bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
- In a stand mixer or in a large mixing bowl, beat the eggs, then thoroughly blend in the coconut oil and the butter. Stream in the milk and the vanilla.
- Add a tablespoon or so of the dry ingredients to the wet ingredients and mix with a hand mixer until completely combined. In four batches, thoroughly combine the dry ingredients into the wet, making sure the ingredients are thoroughly combined.
- Stir the ground chocolate into the batter.
- Divide the batter among the prepared muffin cups, filling each cup almost all the way to the top.
- Sprinkle the tops of the muffins with the cocoa nibs, if using.
- Bake both tins together 40-50 minutes until the top is lightly brown and the muffin springs back when poked with a finger. Insert a toothpick into the thickest part of a muffin and make sure it comes out clean of raw batter.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy immediately. Store the muffins in an airtight container, or wrap them well and freeze for at least three months.
I ended my breakfast with a delicious and nutrient-dense, Moringa green shake from Kuli Kuli!
Check out Moringa recipes in my story about Kuli Kuli.
Julie Lindow (aka Jules Lind) is a writer and editor. She is currently working on a series of detective novels set in 1940s San Francisco. Living in and creating a continuum from past to present makes for many a foggy evening walking through time, up and down hills, from libraries, to downtown, to the grand Pacific Ocean. As editor of Left in the Dark: Portraits of San Francisco Movie Theatres she wishes she were spending more time in San Francisco’s historic movie houses, what is left of them, but there has been a lot of work to do lately.
Julie has written for EatDrinkFilms about the birthplace of outdoor cinemas,, Greek Inspiration: Democracy and Deliciousness in Action at Souvla, a new restaurant in Athens called The Fabrika tou Efrosinos, Orson’s Belly, Cocktails Recipes, Secret Horrors at the Castro Theater and Stookey’s Club Moderne.
Her writing has been making regular appearances on Medium.