If you’re anything like us, your Sunday mornings (and, let’s be real, early afternoons) probably revolve around what you’re having for brunch.
If you’re planning on staying in this weekend, why not try something a little easier–but just as tasty–with one of these no-cook brunch recipes.
Photo: Lorna Jane
One ruby grapefruit
One yellow grapefruit
Two tbsp. roasted almonds
Two Tbsp. chopped chives
Four medjool dates, thinly sliced
Sprinkle of sea salt
Step one: Carefully remove the peel and rind from all of the fruit and thinly slice horizontally.
Step two: Arrange your fruit on a plate or serving platter, and top with the chopped almonds, dates, chives, and a sprinkle of salt.
Photo: Lisa’s Lemony Kitchen
1/3 cup chia seeds
1.5 cups light coconut milk
1/3 cup honey
Step one: Mix chia, honey, and coconut milk together in a bowl until the mixture is completely smooth. Refrigerate overnight.
Step two: Divide the mixture into four dessert bowls and garnish with cube mangoes and pistachios.
Photo: Blissful Basil
For the raw cinnamon almond crumble
½ cup raw almonds
½ cup pitted medjool dates
½ cup gluten-free rolled oats
½ teaspoon cinnamon
⅛ teaspoon cardamom
One teaspoon vanilla extract
For the coconut chipped cream
One cup coconut cream
Two tablespoons powdered sugar (or stevia, to taste)
Seeds from one vanilla bean
½ cup vegan caramel sauce
one cup quartered sweet cherries
one cup raspberries
one cup blueberries
one cup quartered strawberries
Step one: Combine the almonds, dates, oats, cinnamon, cardamom, and vanilla extract to a food processor for about two minutes, until the mixture is sticky and crumbly. Cover the mixture and refrigerate while you follow the remaining steps.
Step two: In a separate, medium-sized mixing bowl, add the coconut cream, powdered sugar or stevia, and vanilla bean seeds. Whip on high for a few minutes until a thick whipped cream forms. Cover and refridgerate.
Step three: Use a small mason jar and layer a mixture of the berries topped with the crumble and a spoonful of whipped cream. Drizzle with the caramel sauce (or substitute for honey) and repeat once more, garnishing with fresh berries on top.