Archive for Recipes: Breakfast

Chocolate Cinnamon Rolls (Vegan) for Mother’s Day!

Mother’s Day is all about the brunch.

The problem is, though, that going out to brunch on Mother’s Day is a bit of a circus. You’ll need reservations, and if you try for something more casual, you’ll likely encounter lineups and long waits.

chocolate cinnamon buns (vegan)

Maybe skip the whole thing all together, and make your mom breakfast in bed?

I love this recipe because you make it the night before, allow it to rise overnight, and then bake it in the morning. It’s totally NBD, but the final product is pretty impressive.

I’ve made these before without the chocolate, but you guys, it’s Mother’s Day. It begs for something special, and in my world, special equals either donuts or chocolate. Or chocolate donuts.

Warm, oozing sweet chocolate, your mom will love these. Trust me. I am one.

A quick word about vegan chocolate: most chocolate that is 70% or more (dark chocolate) is vegan. It won’t have milk added to it. They can’t legally call it “vegan” because it’s been manufactured in a facility that handles milk, but it won’t have milk in it. Check the label to be sure, but pretty much any dark chocolate won’t have milk in it.

Here, I used Green & Blacks, which is both organic and fair trade, a British brand I’ve personally loved a long time.

Okay! On with the recipe, we have a mother to impress!

vegan chocolate cinnamon buns

Vegan Chocolate Cinnamon Rolls

(makes one round 8″ cake tin, double for two)


  • 1/2 cup vegan milk (I used homemade cashew)
  • 3 tbsp aquafaba
  • 2 cups flour
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 2 tbsp melted vegan butter
  • 1/2 tsp yeast


  • 2 tbsp–1/4 cup melted vegan butter
  • 3-4 tbsp brown sugar
  • 1-2 tsp cinnamon
  • 1 85% dark Green & Blacks Chocolate bar, chopped


  1. I make mine in the bread maker. Fire all the ingredients into your breadmaker in the order listed, then select the dough setting. If you don’t have a bread maker, place all the wet ingredients in the bowl of your mixer and use the paddle attachment. Mix the wet ingredients together well. Switch to the dough hook, and first add the sugar, then the yeast, and then slowly, in batches, the flour until it’s all incorporated. Add the salt last. The dough is done when it pulls away from the sides of the bowl. It should not be shaggy. If it is, dump it onto the counter, sprinkle with a little flour, and knead some more, continuing to sprinkle with flour and knead until it is smooth and elastic.
  2. Place in a large bowl in a warm spot and cover with a damp towel. Allow to rise for about and hour or 90 minutes.
  3. Dump the dough onto your counter (flouring if needed) and punch it down. Begin to roll it out into a rectangle, about 1/2″ thick.
  4. Brush the surface with melted vegan butter, then sprinkle over a fine layer of cinnamon. Follow that with a thicker layer of brown sugar, and finally, sprinkle over the chopped chocolate.
  5. Roll the dough up, jelly-roll style. Cut it in half, then each half in half, and each of those halves in half, to give you 8 pieces. Place in a greased, 8″ cake pan, cover with a wet towel, and allow to rise in a warm spot overnight.
  6. In the morning, preheat your oven to 375, and bake for about 15-20 minutes until golden on top. Serve warm.


Blueberry Scones with Lemon, Rosemary and Oatmeal

If there’s one thing that defines my values as a foodie (other than taste; the buck always stops there), it’s eat local. Supporting local farmers and eating seasonally is something I’m really passionate about, because it’s good for the economy, and the more money that stays in our local economy, the better it is for everyone.

That’s why I’m really stoked to have BC Blueberries on board as a partner for my Wellness Show Cooking demonstration. I’ll be using BC Blueberries in my vegan barbecue sauce when I do my thang on March 5.

blueberry scones with lemon, rosemary and oatmeal

March 5, tho! That’s a long way away! I thought in the mean time, I’d share a different recipe with you that utilizes that plump, sweet berry. It’s a superfood, too!

This is a version of a recipe that’s going to be in my cookbook. The cookbook version is of course vegan.

I really love pairing herbaceous, or savory notes with sweet recipes. If you think about plants that are happy growing together, like basil and tomato, it’s no wonder that those things taste good in the same recipe. Mmm. Now I want a caprese salad.

For this recipe, blueberries play nicely alongside the rosemary. If it were the summer, I’d swap out the rosemary (which is hearty and woody and is still very abundant in my garden even in the dead of winter here in Vancouver) for a more delicate lemon thyme. The lemon flavor will echo the lemon in the scone that gives it that brightness.

I wouldn’t characterize these as a delicate tea scone. They are hearty and make a great grab-and-go breakfast, or a nice after-school snack.

Blueberry Scones with Lemon, Rosemary and Oatmeal


  • 1 cup all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 cup oats
  • 1/3 cup cold butter, cut into small cubes
  • 1/2 cup fresh or frozen blueberries
  • zest of one lemon
  • 1 tsp chopped fresh rosemary or thyme
  • 1 egg
  • 1/4 cup milk
  • Glaze: 1 cup icing sugar, plus 2 tbsp (approx) freshly squeezed lemon juice


  1. In a large bowl, place the flour, baking powder, sugar, lemon zest, rosemary and oats, along with a pinch of salt. Stir well.
  2. Add the butter and mush it all together until the mixture starts to resemble coarse crumbs (you can use your hands for this step).
  3. Beat the egg and milk together, then add to the dry ingredients. Stir well until it all comes together in a wet ball.
  4. Sprinkle a little flour on your work surface, and place the scone ball on it. The dough will be wetish, so carefully pat it out into a circle. Cut the circle in half, then into quarters, then into eighths. Remove each triangle carefully to a parchment-lined baking pan. Brush with additional milk.
  5. Bake in a preheated 400 degree oven for about 20 minutes, or until the scones are toasty on top.
  6. Remove from oven and let cool on the pan slightly, then move to a wire rack to cool completely.
  7. To glaze: Place the icing sugar in a small bowl, and slowly begin adding the lemon juice, a little at a time, until you get the right consistency. you want the glaze to be runny enough that it will drip off of a spoon or the end of your whisk, but not so runny that it’s not opaque when it lands on the scone. Drizzle the glaze over the scones and serve.


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