Snack

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

This crumble is one of the best comfort foods I’ve ever tasted. My kids give it “Two thumbs up, and two big toes up!” As an added bonus, it’s made with fresh fruit, no refined sugar, and protein-rich, fiber-rich quinoa flakes. We eat this for breakfast, at teatime, as dessert, and any time in between.

A pretty, elegant scone, these are equally delicious with or without the glaze.

A wonderful addition to a weekend brunch, these scones are perfect served alongside fruit salad.

This basic scone is fantastic hot from the oven with a little vegan butter and strawberry jam. This recipe is also easily adaptable. See the variations listed below.

Buckwheat is such a great old-world flour. Its distinctive, slightly sweet, earthy flavor pairs extremely well with tart apple.

Buckles differ from crumbles and crisps in that the fruit is interwoven with cake batter, then topped with a crumb topping. This dessert is a favorite of my son Monte’s. He loves it for its funny-sounding name and its supreme yumminess. The top should have a buckled or crumpled appearance.

These tasty, not-too-sweet muffins are packed with protein-rich quinoa and plenty of antioxidant-rich fruit. Add a glass of calcium-enriched OJ or rice milk, and you have a complete breakfast.

Millet adds nice texture to this traditional favorite. Blueberry muffins are always a crowd pleaser. Bake up a big batch, store them in the freezer, and you’ll always have breakfast on hand.

My son Monte and I both love fresh apricots. Living in Southern California, we’re lucky to get them in abundance. I created this recipe for him. He loves the subtly sweet cornmeal muffin punctuated by bites of tart apricot. (Okay, I admit I’m paraphrasing—he is only five.)

These taste fancy but are very easy to make. Perfect for a weekend brunch! I like making them in early summer during plum season. They are delicate and pretty.

Orange and cranberries are a perfect pairing. Transport yourself to a New England bed and breakfast with these sweet and tart little gems.

These muffins are scrumptious and chock-full of beta-carotene, phytonutrients, protein, and fiber, with no refined sugar. What better way to start your day than with a Morning Glory Muffin?

Gingerbread muffins are perfect for a decadent holiday breakfast or a healthy snack all year round. These muffins get extremely hot during baking, so it’s best to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and are best once they’ve cooled and set a bit. (You don’t have to wait, but they do reach peak yumminess after resting for 30 minutes.)

These hearty muffins are tasty and energy packed. I find they’re a particular favorite with the toddler set.

These highly nutritious breakfast muffins (made with nuts, seeds, and dried fruit) are a great alternative to store-bought breakfast bars and granola bars because they’re fresh, free of packaging, and costeffective. Enjoy them while they’re still warm!

From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.

Celebrate the Fourth of July in healthy style with this very berrybedecked vanilla cupcake. Berries will be in their prime for this gorgeous, patriotic dessert.

Much more wholesome than the usual Halloween candy, these cupcakes will captivate your little ghosts and goblins.

The idea for this unique flavor combination came from our friends over at Kim and Jake’s Cakes, a fabulous bakery here in Boulder, Colorado. For a finishing touch, top with Cream Cheese Frosting (page 95), or leave them plain and serve alongside eggs and fruit salad for a delightfully wholesome, yet elegant brunch.