Easter Brunch

With Easter fast approaching, it’s time I start thinking about brunch on Sunday. Like many families, mine is very big on Easter Brunch. It’s a time where we just get together and appreciate what we have as a family. In my household, everyone usually brings one dish to share. Below are my top 3 recipes for this year’s brunch! Last year I made the Almond Blueberry Scones and they were a hit! Maybe I should make them again this year?

Almond Blueberry Scones

I usually make a batch of 12 or 24 scones. The recipe for the batch below is for 6 scones. Depending on the quantity you decide, multiply the ingredients by 2. Ex: a batch of 24 scones (2 cups x 4)

Ingredients needed:

2 cups of all-purpose flour

¼ cup of sugar

1 tablespoon of aluminum-free baking powder

¼ cup of salt

1/3 cup of Kelapo Ghee (cold)

½ cup of unsweetened almond milk

1 large egg

½ teaspoon of vanilla extract

½ teaspoon of almond extract

1 cup of blueberries

¼ cup of almonds (sliced)

Kelapo Coconut Oil Non-Stick Cooking Spray


½ cup of powdered sugar

1 tablespoon of honey

½ lemon (juiced)

Brown sugar

Begin by preheating your oven to 400 degrees. Grease your baking sheet with Kelapo Coconut Oil Spray. Grab a large mixing bowl, add in all the dry ingredients and stir them all together. Divide the 1/3 cup of ghee and toss in separately with the flour. To achieve this the ghee must be cold so store in the fridge for a day to get the accurate consistency. In a small bowl, whisk the egg, almond milk, vanilla, and almond extract together. Grab the large bowl and move the flour from the middle to make a hole. In that hole, pour in the egg mixture and then stir until the flour has moistened. Next, carefully knead in the blueberries into the flour. Some blueberries will break while others remain whole. That is completely normal. Make you’re you keep kneading until the mixture feels dry. If it is too dry, then add in a tablespoon of almond milk until the consistency is slightly sticky and knead for 3-4 strokes inside of the bowl. Sprinkle some extra flour on your countertop and start kneading your dough there until it is smooth (try not to exceed 15 strokes). Shape the dough into a 7’ inch circle and then top with the sliced almonds. Make sure to press the almonds into the dough. Cut the dough into 6 wedges and in your already greased baking sheet spread the scones apart. Place them in the oven to bake for about 15 to 20 minutes, or until golden. I always use a toothpick to make sure they’re fully cooked.

To make the glaze, grab a small bowl and add in all the ingredients. Whisk everything together. If the desired consistency is thicker then add more powdered sugar. Once the scones are done baking, place on a wire rack and drizzle the glaze over them.

Sausage and Veggie Quiche

I’ve made this dish before but never at a family gather. It’s simple, easy and delicious so definitely on my list.

Ingredients needed

½ lb of chicken sausage

½ cup of onion (chopped)

¼ cup of mushrooms (chopped)

4 oz of fresh spinach (chopped)

½ teaspoon of salt

½ teaspoon of black pepper

6 eggs

1 cup of milk (or almond milk in my case)

1 premade pie crust (thawed)

Grated cheese (the original calls for parmesan but I’ve enjoyed it with shredded cheddar)

In a skillet, place the chicken sausage and cook over medium-high until the sausage has browned. Once the sausage is cooked, place in a separate bowl and wipe the skillet of any excess grease from the sausage. In that same pan, add the onion and sauté until they’ve softened. Once they’ve softened, add the chopped mushrooms, salt and pepper, and continue to cook for about 3 minutes. Then add in the chopped spinach and cook until the spinach has wilted. After everything has cooked remove the pan from the stove, add in the cooked sausage and stir to mix.

Now, preheat your oven to 350 degrees. Then in a medium sized bowl, crack your eggs, add the almond milk and whisk away. Then prepare your premade crust, evenly distribute the sausage mixture inside and pour in the egg mixture on top. Make sure everything is spread evenly. Sprinkle your choice of shredded cheese and place in the oven for about 25 to 28 minutes. Allow it to cool about 10 t 15 minutes before serving!

Baked Sandwich Sliders

These sandwiches are the best thing to make when you’re short on time and are very inexpensive. You can decide which way you like your egg: baked, scrambled or fried.

Ingredients needed:

Kelapo Coconut Oil Non-Stick Cooking Spray

8 slider rolls (cut in half)

8 eggs (baked, scrambled or fried)

16 slices of cheese

8 sausage patties

8 slices of ham (or turkey)

8 slices of bacon

¼ cup of Kelapo Ghee

2 teaspoons of dijon mustard

1 teaspoon of garlic powder

2 teaspoons of poppy seeds

Start by cooking your eggs. In my case, I make them sunny side up on a pan and drizzle some salt and pepper. Use the Kelapo Coconut Oil Spray so your eggs won’t stick to the pan without the added grease from butter. Then pre-heat your oven to 350 degrees. Spray the baking sheet of your choosing with Kelapo Coconut Oil Spray and place the bottom half of each slider on the baking sheet. Next, add your slices of cheese and the cooked eggs on top. Then add the ham on top, sausage, bacon, and another slice of cheese. Finish making the sandwich by adding the top bun. In the small bowl used to melt the Kelapo Ghee add the mustard, poppy seeds and garlic powder. Stir everything together and with a brush take the ghee mixture and brush it on the top bun of all the sandwiches. Cover the sandwiches and pop in the oven for about 12 minutes.

Lets us know what you’re preparing for your Easter Brunch in the comments below!

Peace, love and Kelapo ♥


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