2,627 take recipes

Beer batter fried veggies with onion soup mix, mustard, and baking powder for an extra-crispy, flavorful coating. Works with broccoli, mushrooms, zucchini, or mozzarella.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Coffee muffins are simple yogurt-based breakfast muffins meant for the coffee break: just 5 pantry ingredients, no butter, no fuss. Tender crumb, ready in 30 minutes.

Chocolate cookies with powdered sugar coating. Very chocolaty, yum!

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.