Easter brunch

A delicious brunch is what rushes through one's mind when you hear the word Easter, and since we know what you will be looking for in a recipe, we have put together some of the best vegan recipes for you.

The idea is to provide you with a special flavor for your Easter brunch and make all your dear ones crave for more of whatever they take a bite of. Sounds like a perfect setting for a delicious brunch.

Since you have already read this far, how about some straight away recipes for you.

The first recipe is going to be of the preparation which is one of the most loved for the morning breakfast, our very beloved French Toast, with a touch of healthy twist! 

Vegan French Toast

Ingredients: 

• French Bread 
• Garbanzo bean flour (Chickpea Flour) 
• Whole dry milk powder(To make milk) 
• Vanilla extract 
• Gourmet cinnamon (Indian) ground 
• Butter 

Making:

1. Preheat the griddle
2. (Preheat a griddle to 350 F.)
   Add butter to the griddle and let it melt.
3. In a blender, combine chickpea flour, milk (made using the instant milk mix), vanilla, and cinnamon until you have a silky smooth custard. 
4. Pour the custard into a shallow dish 
5. Add sliced bread so that one side of the bread is completely submerged. 
6. Allow the custard to soak into the bread, 15-20 seconds before flipping to the other side.
7. Once your French toast is completely coated in your chickpea flour custard, it's time to cook it! 
8. Place the French toast on the preheated griddle. 
9. It should immediately sizzle, ensuring that the custard fries on the outside to create a delicate golden crust. 
10. Cook toast for 3-4 minutes per side until it is golden brown with dark flecks.

Serve hot once done with the making, this could be a perfect fit for your vegan Easter brunch and that too with a touch of health infused into it.

How about some tasty muffins for your next preparation? Excited right!

Lets bake some delicious muffins for your Easter brunch, shall we!

Chia seed muffin

Ingredients:

• Whole dry milk powder(To make milk)
• Apple Cider Vinegar 
• All-Purpose Flour
• Baking Powder & Soda
• Himalayan pink rock salt - fine grind
• Whole white chia seeds
• Granulated Sugar 
• Oil 
• Vanilla Extract
• Lemon Juice & Zest

Making:

1. To start, we must first make our “buttermilk”. 
2. Mix together milk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. 
3. Once it’s curdled, whisk in the sugar, oil, lemon juice, and lemon zest.
4. In a small bowl whisk together the dry ingredients, the flour, baking powder, baking soda, salt, and chia seeds. 
5. Whisk until it’s well combined and set aside. 
6. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
7. Scoop your batter into a greased muffin tin. (We find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.) 
8. Fill each muffin mold about ¾ of the way full and bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
9. Remove the vegan lemon muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
10. While the muffins are baking, whisk together the powdered sugar and lemon juice to make your lemon glaze. 

Once the muffins are out of the oven, spoon about one tablespoon of glaze over each warm muffin then let the muffins continue cooling until completely cool. Since the glazing is done now, you can just dig into it, and relish the tasty goodness of freshly baked muffins.

Enjoy a tasty brunch with our special vegan preparations!