Category: Breakfast

Black Sesame and Pear Muffins

Have I told you, dear readers, how much I love Lottie and Doof‘s “Black Sesame and Pear Cake”? When I could get Western pears, I loved making that cake in Japan, where black sesame is a common ice cream and wagashi flavor. I wanted to adapt the flavors of this cake into something smaller, less sweet, and more…

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Buckwheat (Soba) Apple Muffins

Inspired by the fall flavors of Nagano, this muffin combines buckwheat (soba) flour (soba ko, そば粉) with juicy apples for a moist but not-too-sweet (and non-pumpkin-spice) fall breakfast.

Coconut Muesli

An alternative to breakfast cereal, muesli keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.

Pear-Almond Cake [Dairy-Free]

This “cake” occupies a nebulous area somewhere between dessert and cornbread. Almond meal, whole-wheat pastry flour, and cornmeal add a toothsome bite to the soft, sweet pears. I brought this to a potluck as dessert, but I liked it even better when I served it for brunch alongside a frittata and baked oatmeal.