With Easter just around the corner I am putting plans together for a family Easter brunch followed by an outdoor Easter Egg hunt for our grandchildren. Here’s the menu I’m planning. Everything is as healthy as it is delicious & can be found in the Beautiful Breakfasts Cookbook.
Easter Brunch Menu
Cauliflower Breakfast Bake
Summer Bounty Mini Quiches
Lemon Blackberry Scones
Wheat Free Blueberry Muffins ( recipe below)
Fruit Salad Bowl
Tea & Coffee
Try one of these recipes or the whole menu for your families Easter Brunch
One of the things I love to do at Easter is set a beautiful spring table. There are so many elegant table themes for Easter so I have included some ideas here.
Wheat Free Blueberry Muffins
This recipe is a creation of my next door neighbor, Louise. Louise was raving about these new muffins she made a short time ago and I had to have the recipe. Louise tell me she often substitutes the blueberries for other berries or dark chocolate chips-yum!
A note on Oat flour. You can purchase Oat flour at most grocery stores ( my favorite is Bob’s Red Mill Oat flour) or you can make it yourself by grinding gluten free oats in your blender.
- 1 Cup +2 Tbsp. Oat flour
- 1 Cup Packed Fine Almond flour
- 1/4 tsp salt
- ¾ tsp baking soda
- 2 slightly beaten eggs
- 1/3 cup pure Maple syrup
- 1 tsp vanilla
- ½ cup plain Almond Milk
- 1 Tbsp. Extra Virgin Olive Oil
- 1 tsp Apple cider vinegar
- 1 cup Frozen or Fresh Blueberries in the 2 Tbsp. of Oat flour
Preheat oven to 350 degrees
Whisk together dry ingredients. (Except extra 2 Tbsp. Oat flour).
Whisk together all wet ingredients, then add to the dry ingredients and blend. Add tossed Blueberries and fold into the mixture.
Place in 9 paper muffin holders and bake for 18-25 minutes in a preheated 350 degree oven.
Transfer muffin pan to a wire rack and cool for 10 minutes. Take out of the muffin tins and further cool on the rack.