723 bunch recipes

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Breakfast sundae layers nonfat yogurt, fresh fruit, granola and raisins in a sundae dish for a no-cook morning bowl. Five-minute parfait that turns leftover fruit into breakfast.

Wholesome apple muffins lean on rolled oats, applesauce, and apple juice for moisture, with cinnamon and nutmeg warming a low-fat, egg-white batter. Tender breakfast muffins topped with extra oats.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Five-ingredient upside down coffee cake with pineapple rings, maraschino cherries, and brown sugar glaze over refrigerator biscuits. A retro brunch shortcut.

Papas chorreadas are Colombian potatoes drenched in a creamy tomato, scallion, and cilantro cheese sauce. A comforting side that pairs with grilled meats or eggs.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

Authentic Chinese pancakes (Mandarin pancakes) made with just flour, hot water, and sesame oil. The double-pancake rolling technique gives you paper-thin, pliable wrappers for Peking duck or moo shu.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.