A couple months ago I spent the weekend at an incredible bed and breakfast in Chicago called The Publishing House. Think of a boutique hotel with a mid-century aesthetic that incorporates a large communal area for guests to hang out. Daily, owners Shawn Uldridge and Kimberly Lowery cook a fantastic breakfast for their guests with a rotating menu of egg dishes, pancakes, and more. One morning they served delicious raspberry muffins and were kind enough to share the recipe. I’ve modified their recipe to be entirely plant-based, gluten-free, and refined sugar-free. I also added an extra morning pick-me-up via a hit of matcha.
RASPBERRY BREAKFAST CAKES INGREDIENTS
2 cups Gluten-Free Flour
¾ cup Coconut Palm Sugar
1 tablespoon Matcha Powder
2½ teaspoon Baking Powder
¾ teaspoon Salt
¾ cup Almond Milk, or other non-dairy milk
½ cup Coconut Oil, melted
2 Chia Eggs*
1½ cups Fresh Raspberries
*To make one chia egg, in a small bowl combine 1 tablespoon of chia seeds with 3 tablespoons of water, and stir. Let sit for about 5 minutes to gel, stirring every few minutes.
RASPBERRY BREAKFAST CAKES ASSEMBLY
1 | Preheat oven to 400°F.
2 | In a large bowl, add the flour, coconut palm sugar, matcha powder, and salt. Mix.
3 | Make a hole in the center of the dry ingredients and add almond milk, coconut oil, and chia eggs and stir to blend until ingredients are fully incorporated.
4 | Carefully stir in raspberries.
5 | Divide batter between 10 muffin tins and bake until cakes are cooked through and light brown on top (about 20 minutes).
*Makes 10 breakfast cakes.
Kat Odell is the entrepreneur behind the plant-based food and drink brand, Unicorn Food, as well as a food and travel journalist. She was the inaugural editor of Eater Drinks, and was the Editor of Eater LA for five years. She has been published in Vogue, New York Times’ T magazine, Travel + Leisure, Conde Nast Traveler, Bon Appetit, among others. She has also served as a judge and expert at a variety of food-related events. Kat Odell and Unicorn Food can be found at @kat_odell and @unicornfoods.