Brunch is such a fun way to gather with friends over food (& drinks, if you like) and reconnect during the weekend.  I love going out to my favorite casual restaurants but also enjoy entertaining friends at home.  It’s easy and relaxed and of course, I like to include something sweet on the menu! Here are a few of my favorite recipes that I’m sure your friends will enjoy!

Brunch Recipe 1

Raspberry Coconut Cake

Recipe via The Kitchen Alchemist

What You’ll Need:

  • 175g desiccated coconut (not sweetened shredded coconut)
  • 330ml full fat coconut milk
  • 225g caster sugar
  • 1.5 eggs, beaten
  • 230g self raising flour
  • 130g whole frozen raspberries
  • 2 tsp vanilla bean paste / vanilla extract / the seeds from 2 pods
  • 1 tbsp coconut oil
  • 3 tbsp seedless raspberry jam
  • 1 tbsp water
  • 1 tbsp desiccated coconut for finishing
  • A handful of fresh raspberries for finishing
  • Icing sugar for dusting

Let’s Make Raspberry Coconut Cake!

  1. In a mixing bowl combine the desiccated coconut and coconut milk, and then leave for an hour covered.
  2. Preheat your oven to 170°C (fan oven).
  3. Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3 inch wide sheet of baking paper across the middle, up and out of the sides — this is to lift the cake out with later.
  4. To the coconut mixture, add the sugar, egg and vanilla and stir in with a metal spoon. Then sift over the flour and stir in, and finally folds in the frozen raspberries, the mixture will be thick, almost porridge-like.
  5. Spoon the mixture into the loaf tin and place into the centre of the preheated oven for 1 hour 15 minutes, or until a knife inserted into the centre comes out clean. Leave the cake in it’s tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper, and let it cool completely on a wire rack.
  6. Once it’s completely cold, heat the raspberry jam and water in a small pan and cook for around 10 minutes, then brush the jam over the top of the loaf and scatter with more desiccated coconut. Apply some more of the hot jam glaze to the centre of the loaf and add the fresh raspberries to it. Dust the raspberries with a little icing sugar and serve.

Brunch Recipe 2

Blueberry French Toast Casserole

Recipe Via Sally’s Baking Addiction

What You’ll Need:

  • 1 (12-14 ounce) loaf french bread, sourdough bread, or challah1
  • 1 cup (180g) fresh or frozen blueberries2
  • 8 large Eggland’s Best eggs
  • 2 and 1/4 cups (540ml) whole milk
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (150g) packed light brown sugar
  • 1 Tablespoon (15ml) vanilla extract

Streusel Topping

  • 1/3 cup (69g) packed light brown sugar
  • 1/3 cup (42g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons (86g) unsalted butter, cold and cubed
  • Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners’ sugar for topping

Let’s Make Blueberry French Toast Casserole!

  1. Grease a 9×13 pan with butter or spray with nonstick spray.
  2. Slice then cut the bread into cubes, about 1 inch in size.
  3. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
  4. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain.
  5. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
  6. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
  7. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
  8. Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
  9. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.

Brunch Recipe 3

Breakfast Granola Fruit Tart

Recipe Via Jessica Gavin

What You’ll Need:

  • 1 1/2 cups old fashioned oats
  • 1 cup walnuts finely chopped
  • 1 tablespoon sesame seeds
  • 5 tablespoons coconut oil melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 2 cups greek yogurt coconut yogurt, or almond yogurt
  • 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

Let’s Make Breakfast Granola Fruit Tart!

  1. Pre-heat oven to 325°F.
  2. Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
  3. Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
  4. Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot.
  5. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
  6. Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.

I hope these sweet treats brighten up your brunch menu and have your guests asking for seconds! Happy cooking!



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