For my husband’s birthday, I decided to host a small brunch this year. I’m the type of girl that looks at Pinterest and Instagram with high hopes that the brunch will look something like this:
Or even something like this……just a casual weekend brunch right?!
When looking at all of this ‘inspiration’, I have to realize I am just one person and not a professional event planner or caterer. Keeping things simple and on the healthy side can be a challenge when you want to have it all! Those that are close to me know I have a serious problem with #FOMO.
Much of my social circle is shifting from bars and bottle-service, to babies and brunch. Since I’m pregnant, this also means good-bye to champagne brunch (for now…!).
What is a girl to do? Enter….KOMBUCHA….Kombucha is a fermented tea beverage that is a good source of probiotics, provides some effervescence and combines well with many different flavours. When you’re getting tired of plain water or club soda and looking to keep the sugar and calories down, this is the perfect option.
I decided to make a Kombucha sangria with reduced calorie orange juice, fresh fruit, Kombucha and soda. Pour it in a champagne glass and at least you get the feeling you’re having a proper beverage…..
When hosting a brunch or any food-related event, it’s a good idea to figure out what you’ll be making ahead of time.If possible, do some prep ahead of time so you’re not feeling rushed the day of the event. There are so many fabulous recipes and ideas to choose from, it can be hard to narrow it down. Make a list!!
Depending on the size of your group, focus on at least one protein or main dish, fruit, vegetables, some finger foods and a few treats. Consider the group that you’re serving….are there any dietary restrictions or allergies? Vegan, paleo, gluten free…etc. Try to be cognizant of your guests and offer plenty of options. Here’s a recap of the items on my menu:
- 2 T ground flaxseeds
- 4 medium ripe bananas
- 2 tsp baking soda
- ¼ cup plus 1 Tbsp brown sugar, packed
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- ¼ cup melted coconut oil (or vegan butter)
- 1 cup spelt flour or gluten-free flour blend
- ½ cup almond meal or ground/processed almonds
- ½ cup oats
- ⅓ cup pecans
- ⅓ cup dark chocolate chips
- Preheat the oven to 375 F. Lightly grease a standard-size muffin tin or add paper liners.
- Prepare the flax-eggs by adding 5 T water to 2 T ground flax and let sit for 5 minutes in a large bowl.
- Add the banana and baking soda and mash together.
- Add the brown sugar, maple syrup, cinnamon, and salt. Whisk for 1 minute.
- Add the vanilla and coconut oil. Whisk again.
- Add the flour, almond meal, and oats. Stir with a wooden spoon until just combined. Fold in chocolate.
- Divide the batter evenly among muffin tins, filling practically full. Top with the pecans and a few sprinkles of chocolate.
- Bake for 17-22 minutes or until the tops are golden brown and a toothpick comes out clean.
- Let cool for 5 minutes in the muffin tin, then gently remove and let cool completely on a cooling rack.
- Once cooled, store in a covered container at room temperature for 3-4 days, or in the freezer for up to 1 month.
This is a classic breakfast favourite. It’s actually adapted from the old school “Best of Bridge” cookbook called “Christmas Morning Wife-Saver”
I would look forward to this recipe every Christmas, but I never realized how unhealthy it was until I looked at what the original recipe called for. I can’t bring myself to serve a dish that has white bread, ham and american cheese slices topped with corn flakes and loads of butter. No wonder we all loved it as kids….haha
My next post will have the recipe swaps to make it much healthier and just as delicious.
Thanks to my brunch babes for testing out my creations. Until next time….happy eating!