Easter Brunch Menu: Seedy Breakfast Crunch

This is a breakfast winner! It’s healthy, hearty and tastes fantastic! The toasted seeds really give it a yummy crunch!

Easter Brunch Menu Item: Seedy Breakfast Crunch

This recipe was inspired by ‘Breakfast Crunch’ in Do Breakfast by Jane Donovan

What you need:

What You Need for the Seedy Breakfast Crunch

• ¼ cup Pumpkin Seeds
• ¼ cup Sunflower Seeds
• ¼ cup Sesame Seeds
• 2 Oranges + zest
• 2 Tblsp. Brown Surgar
• ½ cup dried Figs, chopped
• 2 large Bananas
• 2 ½ cups French Vanilla Yogurt

What you do:

1. In a dry skillet on medium heat, roast Pumpkin Seeds and Sunflower Seeds for three minutes stirring constantly. 
2. Add Sesame Seeds and cook for another couple of minutes stirring until they are all evenly browned. Cool.
3. Stir chopped figs, brown sugar and the zest of one orange in a skillet and cook for two minutes. Cool. (Zest of second orange is for garnish.)
4. Remove white pith from the oranges and cut into bite size pieces.
5. Slice bananas and gently toss with oranges, add yogurt and gently combine.
6. Divide into four dishes, top with the fig mixture then the seed mixture, and then decorate with the rind.
   

   Seedy Breakfast Crunch before the Orange Rind Decoration

7. Serve immediately.

Serves four.

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Easter Brunch Menu – Apple Galette

Easter Brunch Menu:

• Juice: Mixed Berry Breakfast Shake
• Bun Basket: Spice Buns & Mango filled Danish
• Cereal Dish: Seedy Breakfast Crunches
• Fruit Dish: Apple Galette
• Main Hot Entre: Scotch Eggs

Yesterday we featured the mixed berry breakfast shake. Today, we have the apple galette for you … an amazingly easy yet delicious fruit dish that will have your family’s admiration and appreciation!

Apple Galette

A galette is a flat crust of pastry dough filled, in this recipe, with apples and a bit of sugar and cinnamon. I use thawed and flattened frozen pastry crusts just for the ease of having them on hand and basically ready to use. It makes it quicker in the morning!

What you need:

• 3 Tablespoons Butter
• 4 Tablespoons Sugar
• 1/4 teaspoon Cinnamon
• 2 large firm Apples, cored, peeled, sliced 1/8″ thick

Hint:  When you take the pie crust out of the foil plate put the dough on parchment paper on a baking sheet to flatten – then build the galette and bake.

What you do:

1. Preheat oven to 425oF.
2. Roll dough to about a 12″ round and then lightly brush it with softened butter.
3. Mix the sugar and cinnamon together and sprinkle half of it over the dough.
4. Next layer the apple slices in an overlapping concentric circle leaving about a 1″ border from the outer edge.
5. Sprinkle remaining sugar mix on the apples.
6. Gently fold the edge over the apples towards the center.

7. Bake for 15 minutes. Reduce heat to 350oF and bake until pastry is golden brown another 20 to 30 minutes.

8. Brush apples and pastry with remaining butter. Serve warm.
9. Garnish Suggestion: dollop of French Vanilla yogurt, mint, apple slice, a sprinkle of cinnamon.

Easter Bunny Brunch Menu

Easter made a surprise attack on me! Julie’s been asking me for an Easter menu for awhile but I didn’t realize that it was THIS WEEK!

When I finally finished up the menu for our Breakfast with the Broads newsletter readers and gave it to Julie I said “so we’ll send one this week with the menu, and then send two recipes next week and the last two the week after”. And Julie smartly replied, “Sure, if we want people to use them for Mother’s Day instead of Easter.”

That’s when she informed me that Easter is in fact this weekend!! So, I am sorry that I’m so far behind – funny how time really does ‘hop’ by.

Easter Brunch Menu:

• Juice: Mixed Berry Breakfast Shake
• Bun Basket: Spice Buns & Mango filled Danish
• Cereal Dish: Breakfast Crunches
• Fruit Dish: Apple Galette
• Main Hot Entre: Scotch Eggs

Mixed Berry Breakfast Shake

Mixed Berry Breakfast Shake for Easter Brunch

What you need:

• 2 cups frozen mixed berries
• 2 cups French Vanilla Yogurt
• 1 tablespoon icing sugar (optional)

What you do:

1. Put in a blender, blend until smooth.
2. Serve in tall glasses with a strawberry garnish

More recipes tomorrow ….