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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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