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Looking for new dessert ideas? Try this easy chocolate cookie ice cream sandwich recipe, with mint ice cream and served with chocolate sauce at the top. Yummy!

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Looking for new lemonade ideas? Try this easy apple and ginger lemonade, served with sliced green apples: a delicious drink to quench your thirst.

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Cultivar restaurant Mary Dumont’s grilled peak-of-spring fresh morels and fiddleheads skewers come with a pungent sesame seed-bonito-dulse topper. Slideshow: More Morels Recipes

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The Bar at the Peninsula, Chicago The Peninsula flavors its sweet potato fries with furikake, a Japanese seasoning made from salt, sesame seeds and nori that the restaurant spikes with chile or hot paprika. If you can't find furikake (sold at Asian markets), substitute chipotle chile powder.   More Tasty Snacks  

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To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Slideshow: More Casserole Recipes

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This silky, garlicky soup from chef Jehangir Mehta of NYC restaurant Graffiti Earth is a delicious, no-waste recipe that allows you to use up all of those leftover vegetable scraps. Mehta throws all of his carrot peels, herb or mushroom stems and onion skins in a plastic bag in his fridge and then uses it to make a rich vegetarian stock at the end of the week. He then turns that stock...

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Chef Jehangir Mehta of NYC’s Graffiti Earth uses all of the vegetables scraps that he accumulates in a week to make this simple, no-waste vegetable stock. The vegetable scraps can be stored in your refrigerator for up to 1 week. Slideshow: More Homemade Stock Recipes

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Cook like a chef: Ludo Lefebvre’s filet mignon steaks get a hard sear in a cast-iron skillet on the stovetop, then finish cooking in a hot oven. And they come with crisp fries twice-cooked in clarified butter. Slideshow: More Filet Mignon Recipes

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Slideshow: Perfect Pasta Salads

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An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes. Slideshow: Pasta Salad Recipes

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This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts. Plus: More Chicken Recipes

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These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious. Plus: Summer Grilling Guide

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This technique turns old, limp carrots into sweet treats. Enjoy them alone as a snack, in granola, or atop a carrot cake or other dessert. Slideshow: More Carrot Recipes

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Berries bring sweetness to an otherwise savory salsa. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Delicious Salsa Recipes

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Slideshow: More Pickled Recipes

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The sweet tang of grapefruit syrup replaces the tonic for a refreshing and natural twist on the classic G&T. I developed this and all the other cocktail recipes in this book with Michael Reynolds, co-owner of the downtown New York City bar Black Crescent (and formerly of the iconic Booker and Dax cocktail bar). You can find several other unique cocktails that we developed together on...

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Most people eat a grapefruit by cutting out each pink fleshy segment with a knife. Left behind for the garbage are the peels, the membranes, even a fair amount of flesh, and the juice. Save them all for this syrup, which can also be made into a vinaigrette for salads or vegetables. Slideshow: More Grapefruit Recipes

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This chilled yogurt is like a fluffy cloud; it works well in the Carrot Top Granita as well as other light desserts. Slideshow: More Yogurt Recipes

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This dish uses the Parmesan Rind Broth just as a flavoring, not as a soup. Note: When purchasing fish for carpaccio, tartare, or sushi, tell the grocer that you plan to eat the fish raw, and let him or her recommend the freshest and most suitable fillet available. If the grocer is filleting it for you, ask to have the parts wrapped separately: the fillet, the skin with the underlayer...

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Who says that vegetables have to be savory? I like to use them to make an icy granita to use as a base for dessert, as in pairing with a light yogurt cloud and some sweet and softened fruits. Because the granita method uses vegetables that are chopped, pureed, and then frozen, it is good for rough or tougher textured vegetables. Carrot tops work beautifully, as do beet tops, wheatgrass,...

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This broth is like cheese dashi. The slow simmer allows the rinds to infuse the water with cheesiness. I used it as a base for different soups, for a chawanmushi–style custard replacing the corn dashi in the Corn Kernel Flan, and for sauces. Slideshow: More Cheese Recipes

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This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Broccoli...

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If you're planning to make homemade gummies, try this elderflower and strawberry gummy recipe: surprise your guests with yummy gummies dipped into chocolate.

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An exclusive vegetable couscous recipe, prepared with mozzarella and basil by chef Accursio Capraro at Le Strade della Mozzarella event in London.

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An exclusive recipe with buffalo milk prepared by chef Angelo Sabatelli at LSDM event in London, enriched with blueberries and ice cream.

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Don't miss an exlusive vegetable roll recipe with buffalo mozzarella, prepared by Italian chef Roberto Petza at Le Strade della Mozzarella event in London.

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An exclusive shrimp parmigiana recipe with eggplants and buffalo mozzarella DOP from Campania, prepared by chef Salvatore La Ragione at LSDM event in London.

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In place of meat, Alaskan Chef Lionel Uddipa uses tender cod in this light and healthy take on chicken parmesan. This dish comes together quickly and should be eaten soon after cooking, so get all of your ingredients prepped and ready to cook before you pop your fish in the oven. Slideshow: More Cod Recipes

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"In France, pot au feu is our chicken soup,” says Ludo Lefebvre. With this nostalgia-inducing dish of multiple braised meats (each lends a different texture) and root vegetables, the chef serves simple boiled potatoes. Cook them separately in salted water, he specifies; simmering them in the pot au feu would turn the broth cloudy. Slideshow: More Short Ribs Recipes

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Food & Wine’s Paige McCurdy-Flynn makes these soft, pillowy hot cross buns with a twist: She rolls the dough with brandy-soaked cherries for an extra kick.    Slideshow: More Bread and Biscuit Recipes

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Certainly not for a dog, this sweet and salty snack disappeared quickly in the Food & Wine Test Kitchen. We swapped in our favorite almond butter for the more common peanut butter and added chopped roasted almonds for extra crunch. Slideshow: More Snack Recipes

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"Puff pastry takes longer to cook that you think," says chef Alex Guarnaschelli. "It looks browned and ready on the outside but still be underdone in the middle. So let it cook! Dusting it with sugar for baking (or even running it under the broiler with sugar once cooked) caramelizes the outside of the pastry…So tasty! When you cut the millefeuille, use a serrated knife and a sawing...

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How to prepare quinoa edamame salad, an easy summer recipe you can't miss: add some feta and some mint leaves to make the quinoa edamame salad even tastier!

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Jorma Taccone, of the comedy trio The Lonely Island (Popstar: Never Stop Never Stopping) and writer-director Marielle Heller (The Diary of a Teenage Girl) both grew up in the East Bay of San Francisco, but didn’t meet until they were in college at UCLA. The first time they were back home together, they headed out for a burrito, but fought about where to go. “We ended up at Ramiro and...

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“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends...

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We’re not blowing smoke up his ass when we call Dominique Ansel a pastry genius. Ansel’s obituary will probably mention the cronut—which birthed a nationwide craze—but the hybrid croissant-doughnut is just one of many examples of Ansel’s brilliance. (His NYC bakery is constantly rolling out new inventions, such as chocolate chip cookie shots of milk.) Our favorite? These crispy-sweet...

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Georgia restaurateur and Top Chef judge Hugh Acheson believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized experience, you will frolic in the woods, foraging for ramps. You are dressed like a gnome, but nobody...

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Slideshow: More Crema Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Queso Fresco Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Guacamole Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Rachael Ray is a nacho connoisseur who’s published dozens of nacho recipes in her magazine, Rachael Ray Every Day, and her many cookbooks. “I love these nachos because they are meat-free and very healthy, with warm, spicy black bean dip and tons of veggies,” she says. “When it comes to nachos, more is more, and with these healthy toppings, I feel less guilty about eating a big, crunchy,...

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“I am a traditionalist when it comes to nachos, and my gold star goes to the ‘walking taco,’” says Kristen Kish, winner of Top Chef Season 10. “I’m talking about the oldschool, cafeteria hot lunch–style walking taco. Individual bags of chips filled with grated cheddar cheese, taco meat, sour cream, chopped onion, pickled jalapeño, canned black olives, tomatoes and whatever else you...

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Colin Hanks, star of the TV show Life in Pieces and director of the documentary All Things Must Pass: The Rise and Fall of Tower Records, expresses his undying love for guacamole in these nachos. “There is nothing I do not like about guacamole. I could live off of chips and guac,” he says. “In fact, I have tried on numerous occasions. I just want to put it on everything.” Indeed, these...

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Edward Lee—the Korean-American chef of Louisville’s 610 Magnolia and MilkWood and author of the cookbook Smoke and Pickles—has long known what the rest of the country is just learning: Sweet-spicy-funky gochujang makes just about everything better. Here, he uses the Korean pantry staple in his beer-braised, chipotle-spiced beef chili and also mixes it into sour cream for extra umami and...

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Big Freedia is a legitimate force: She’s the face (and booty) of New Orleans–based bounce music, author of the memoir Big Freedia: God Save the Queen Diva, and star of the TV show Big Freedia: Queen of Bounce. In Beyonce’s epic song “Formation,” Big Freedia came in rapping the immortal words: “I came to slay.” The New Orleans icon is also a huge nacho lover. “It’s one of my favorite...

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Top Chef judge, food critic and author Gail Simmons grew up in Toronto and Montreal, home to some of the world’s best Jewish delis. She has since settled with her husband, Jeremy, and daughter, Dahlia, in Brooklyn, where she continues to schmear almost everything. That includes nachos. “These are totally silly and go against everything I hold dear about Mexican nachos,” she says. “BUT....

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When Andrew Zimmern isn’t circling the globe for his hit TV show Bizarre Foods, he’s home cooking for his wife and 11-year-old son, Noah. “I serve this dish all the time at house parties, both for adults and for kids,” Zimmern says. “My son grew up eating spicy foods: Kids are more adventurous than we give them credit for. These super- sophisticated nachos are built with several...

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This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon. Slideshow: More Tuna Recipes

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Perfect served with cold beers, these stuffed jalapeños are the perfect game-day or movie-night snack. Halved jalapeños are packed with a cheddar and cream cheese filling flavored with garlic, cilantro and scallions. Slideshow: More Jalapeno Recipes

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This dip from Food & Wine’s Justin Chapple is a fun riff on seven-layer dip. Chapple takes the dip to another level by starting with a layer of super–flavorful ground beef that’s spiced with homemade taco seasoning. Slideshow: More Party Dip Recipes

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For our vegan French toast, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg. The inside of this French toast is not as custardy as the conventional kind, but the batter creates a sweet, golden-brown crust that we love. We top our vegan French toast with lots of maple syrup and...

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Ludo Lefebvre doesn’t automatically reach for the chicken stock when making this velvety leek soup. Water is optimal for clean, vegetable-focused taste; stock adds its own poultry-rich flavor, color and richness. Slideshow: More Leeks Recipes

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For easy peeling, chef Eli Dahlin of Dame in Portland, Oregon, first blanches shallots in simmering water. After trimming the ends, the skins slip right off.  Slideshow: More Shallot Recipes

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Find out how to make matcha cookies recipe: easy and healthy it's sugar free and prepared with matcha tea powder. A healthy recipe perfect for your breakfast!

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In a clever play on carbonara, Food & Wine’s Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta. Slideshow: More Spaghetti Recipes

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Potato salad meets chicken salad in this bright, fresh-tasting dish that’s packed with fresh fennel and tarragon. Slideshow: More Potato Salad Recipes

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Leftover red wine gets repurposed into a sweet, sticky and luscious barbecue sauce in this great recipe from Food & Wine’s Justin Chapple. Slideshow: More Easy BBQ Recipes

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Instead of discarding fish bones, Food & Wine’s Justin Chapple uses them to enrich the steaming liquid (which also includes ginger, scallions, cilantro and sambal) for this sea bass. After it has been steamed, Justin strains that delicious broth and serves the fish in it. Slideshow: More Quick Fish Recipes

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This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes

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At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party. Slideshow: More Pasta Recipes

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This floral, honey-inflected strawberry cake from Eli Dahlin, the chef at Dame in Portland, Oregon, is his springy take on a sticky toffee pudding. If there’s a child in your life (or a kitchen-incompetent friend), let him or her poke the holes. The more there are, the more the honey syrup will penetrate every last bite. Slideshow: More Strawberry Cake Recipes

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This fondue made with Taleggio, a melty, brine-washed Italian cheese, is cookbook author Liz Thorpe’s favorite. Including its rind enhances the funkiness and adds an almost bacony flavor. Scoop soft Époisses right out of the rind and into the pot. Use a floral, dry Riesling in this fondue. The aromatic wine will offset the salty funkiness of the cheese, plus it’s delicious to drink...

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This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla notes work perfectly with the mild cheese, and you can pour the same wine to drink alongside. If you’re not a...

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You’ll find this old-school cheese fondue, with intense, nutty Alpine cheeses, served near the fire at Swiss ski chalets. The ripe red fruitiness of Kirsch is especially good with this recipe from cheese expert Liz Thorpe. It’s a classic for a reason. A light Pinot Grigio is the perfect white to use in this fondue. It is pear-scented and affordable, plus it’s mellow enough to let the...

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For a special dinner party, the highlight of this dish—the deeply rich, slightly spicy bouillabaisse sauce—is perfect to make ahead.  Slideshow: More Cod Recipes

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To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham. Before adding your pork chops to the skillet, make sure they’re thoroughly patted dry to avoid any oil splatters. Pair them with a California Pinot Noir: “The chops have a sweet-salty flavor...

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This easy roast fish from Underbelly chef Chris Shepherd is brushed with a toasty brown butter flecked with tingly Sichuan peppercorns while cooking. Pair it with a minerally Chablis or an unoaked California Chardonnay to complement the spice. Slideshow: More Red Snapper Recipes

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Underbelly chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea’s culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Slideshow: More Flank Steak Recipes

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At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them. Slideshow: More Egg Recipes

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This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture. Slideshow: More Healthy Side Dish Recipes

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At Waypoint in Cambridge, Massachusetts, chef Michael Scelfo smokes local cod from Gloucester to make the whitefish salad that tops this rich seafood pizza. Any quality store-bought smoked whitefish, however—such as pollock, trout, sturgeon or sable—will work well here. Slideshow: More Pizza Recipes

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This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes

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Chef Eli Dahlin of Dame in Portland, Oregon, blends full-fat cottage cheese into this supereasy buttermilk dressing to add body and a luxurious creaminess. Slideshow: More Salad Recipes

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If your unripe papaya is firm but no longer green, it will still work nicely in this fresh and crunchy Vietnamese-inspired salad. Try serving it with a rosé from Bandol. Slideshow: More Chicken Thighs Recipes

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When spring comes to The Milk House in England, fresh rhubarb becomes the focal point of these fragrant and pretty panna cottas. Slideshow: More Rhubarb Recipes

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These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They’re an addictive side dish as well as beer snack. Slideshow: More Onion Recipes

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This simple and perfectly delicious green olive tapenade from The Sportsman in England gets a boost of flavor from capers, parsley and fresh lemon juice. Be sure to use your favorite olives here. Slideshow: More Tapenade Recipes

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You will need six 4-inch tart pans with removable bottoms to make these lovely bittersweet chocolate tarts from The Sportsman in England. Slideshow: More Chocolate Dessert Recipes

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The thinly sliced oranges layered under this halibut from chef Eli Dahlin play double duty in the recipe: They add a floral, citrusy aroma to the fish, as well as prevent it from sticking to the pan during baking. Slideshow: More Halibut Recipes

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Chef Eli Dahlin of Dame in Portland, Oregon, uses this “backwards” mashed potato technique for entertaining. Cook, cool and rice your potatoes in advance. When it’s time to serve, stir them into the hot butter and cream until thickened. The particularly springy version here is then finished with a puree of bright green peas, mint and lemon zest. Slideshow: More Veal Recipes

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Lamb rump, also known as chump chop or lamb sirloin fillet, is a tender and succulent cut of meat. At The Pig Brockenhurst in England, chef James Golding serves it with buttery spring vegetables and mint. Slideshow: More Lamb Recipes

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Wondering how to make a donut ice cream sandwich? Try a delicious recipe for a donut ice cream sandwich topped with chocolate sauce: yummy and easy to make!

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“This sort of breakfast, even though Mexican-inspired, always reminds me of Los Angeles, where they have really good fresh huevos rancheros,” says TV chef Donal Skehan. “The dish is normally comprised of fried eggs with crispy corn tortillas, refried beans, guacamole, and a tomato salsa. This is a quick and easy way of taking those fantastic Mexican flavors and transforming them into a...

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TV chef Donal Skehan serves this simple guacamole with his favorite healthy breakfast, Scrambled Huevos Rancheros. Slideshow: More Party Dip Recipes

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Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that are also gluten free.

INGREDIENTS

• Water 110 ml, warm
• Sugar 120 g, plus 2 tsp
• Yeast 1 tbsp, fast-action dried
• Rice flour 200 g
• Sweet rice flour 100 g
• Tapioca flour 150 g
• Gelatine 2 tsp, powdered
• Xanthan gum 1 tbsp
• Salt 1 tsp
• Eggs 4 large
• Sunflower oil 55 ml
• Cream 110 ml, warm, 48% fat
• Cider vinegar 1 tsp
• Vanilla extract 1 tsp
• Lemon 1/2 unwaxed, lemon juice an zest grated
• Orange 1/2 unwaxed, orange juice and zest grated
• Raisins 55 g
• Sultanas 55 g
• Hazelnuts 75 g, chopped, roasted

Preparation time: 1 h
Cooking time: 35 m
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare the gluten free bread recipe start greasing a 900g loaf tin.
2. Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.
3. Mix together all the dry ingredients in a mixing bowl until evenly distributed.
4. Whisk together all the wet ingredients, including the fruit zests.
5. Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.
6. The dough should be very soft and sticky.
7. Stir in the dried fruits and hazelnuts.
8. Place in the tin and smooth the top.
9. Leave to rise in a warm place for 30-40 minutes.
10. Heat the oven to 180°C (160° fan).
11. Bake for 30-35 minutes until golden brown on top and cooked through.
12. Cover the top with foil if the top is browning too quickly.
13. Cool on a wire rack.

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A bit of yeast is added to these chewy, gluten-free buckwheat flatbreads for an enhanced bready flavor, but feel free to leave it out if desired.

INGREDIENTS

• 2/3 cup lukewarm water
• 1 tablespoon coconut sugar
• 3/4 teaspoon active dry yeast
• 1 1/2 teaspoon extra-virgin olive oil, plus more for greasing
• 2/3 cup brown rice flour 
• 1/2 cup buckwheat flour 
• 2 tablespoons tapioca starch 
• 2 tablespoons finely chopped walnuts
• 1 tablespoon flaxseeds
• 1/2 teaspoon fine Himalayan pink salt
• 1/4 teaspoon baking powder

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the lukewarm water with the coconut sugar, yeast and the 1 1/2 teaspoons of olive oil. Let stand until foamy, about 5 minutes.
2. In a stand mixer fitted with the paddle attachment, mix both flours with the tapioca starch, walnuts, flaxseeds, salt and baking powder. Add the wet ingredients and mix on low speed until just combined. Cover the bowl with a kitchen towel and let stand at room temperature for 2 hours.
3. Preheat the oven to 375°. Grease a large sheet of parchment paper with olive oil. Scrape the dough onto the parchment and, using a generously greased rolling pin, roll out the dough to a 12-by-16 1/2-inch rectangle, 1/16 inch thick. Slide the parchment onto a large rimmed baking sheet and cut the dough into 2-by-3-inch rectangles. You will have about 32 pieces. Bake for 12 to 15 minutes, until the flatbreads are set and starting to crisp around the edges. Let cool.

MAKE AHEAD

The flatbreads can be stored at room temperature for up to 5 days.

NOTES

Brown rice flour, buckwheat flour and tapioca starch can be found at Whole Foods Amazon.com.

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How to make at home vegan zucchini bread recipe prepared with onions, garlic and mixed seeds: a healthy and tasty recipe perfect for a brunch or a quick snack.

INGREDIENTS

• Zucchini 3 medium, grated
• Salt 2 tsp
• Olive oil 2 tbsp
• Onion 1 small, finely chopped
• Garlic 2 cloves, crushed
• Flour 350 g, strong, white, plus extra for dusting
• Yeast 7 g, fast-action dried
• Thyme 1 tbsp chopped
• Seeds 200 g, mixed: flax, sunflower, sesame, pumpkin, etc.
• Water 125 ml, warm

TO GARNISH

• Thyme sprigs seeds

Preparation time: 1 h 10 m
Cooking time: 1 h
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare a healthy vegan zucchini bread recipe start putting the grated zucchini in a colander and sprinkle with 1 tsp of the salt.
2. Leave to stand for 20 minutes, then, squeeze out as much moisture as possible.
3. Rinse thoroughly, then squeeze again.
4. Heat half the olive oil in a frying pan and cook the onion and garlic for 4 minutes until softened.
5. Add the zucchini and cook for 2 minutes.
6. Strain well and set aside to cool, discarding the liquid.
7. Grease a baking tray.
8. Place the flour in a mixing bowl, stir in the yeast, the remaining oil and salt, thyme, seeds and the zucchini mixture. Mix well to combine.
9. Make a well in the centre and add the water.
10. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes until smooth, then shape into a ball and place on the baking tray.
11. Flatten the ball of dough with the palm of your hand and loosely cover with oiled cling film.
12. Leave to rise in a warm place for 25-30 minutes until doubled in size. 7 Heat the oven to 220°C (200° fan) gas 7.
13. Brush the top with a little water, then sprinkle with the sea salt.
14. Bake for 30-40 minutes until golden.
15. Place on a wire rack to cool.
16. Garnish the vegan zucchini bread with thyme sprigs and seeds.

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Looking for new elderflower ideas? Once you've prepared cordial, try these delicious elderflower fritters: an easy dessert perfect for your Spring meals.

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