30+ Delicious Easter Dairy-Free Brunch Recipes for a Fresh Start to Your Day

Easter is a time for family gatherings, delicious meals, and celebrating the season of renewal. Whether you’re hosting a brunch or bringing a dish to share, finding a recipe that accommodates everyone’s dietary preferences can be a challenge.

For those who follow a dairy-free lifestyle or have lactose intolerance, it’s important to offer dishes that are not only enjoyable but also delicious and satisfying.

In this blog, we’ve rounded up 30+ Easter dairy-free brunch recipes that will delight your guests and make your gathering memorable. From light and refreshing salads to hearty casseroles, there’s something for every palate and every occasion.

These recipes are packed with vibrant flavors and fresh ingredients that will ensure your Easter celebration is both healthy and indulgent, without the need for any dairy.

So, if you’re on the hunt for dairy-free options that are just as decadent as traditional brunch fare, keep reading for the best Easter recipes that everyone will enjoy.

30+ Delicious Easter Dairy-Free Brunch Recipes for a Fresh Start to Your Day

With these 30+ Easter dairy-free brunch recipes, you’ll have a variety of options to choose from, ensuring your brunch table is bursting with delicious and inclusive dishes.

Whether you’re in the mood for savory favorites like avocado toast and frittatas, or you’re craving sweet treats like banana pancakes and chia puddings, this list offers something for everyone.

Embrace the season with fresh ingredients and vibrant flavors that will make your Easter brunch not only dairy-free but also full of taste and joy.

These dishes are simple to prepare, full of nutrients, and will impress your guests with their flavor and creativity.

So, let’s celebrate Easter with a table full of beautiful, dairy-free delights that everyone can enjoy!

Dairy-Free Spinach and Mushroom Quiche

This dairy-free spinach and mushroom quiche is a delicious and savory dish perfect for an Easter brunch. Made with a simple almond milk-based custard and packed with fresh spinach, mushrooms, and onions, it provides a healthy, satisfying alternative to traditional quiche. The light, flaky crust pairs perfectly with the rich filling, making it a delightful centerpiece for any celebration.

Ingredients:

• 1 pre-made dairy-free pie crust
• 1 cup almond milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp nutritional yeast (optional for cheesy flavor)
• 3 large eggs (or egg substitute for vegan version)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and sauté until soft, about 5 minutes.
3. Add the sliced mushrooms and cook for another 3-4 minutes, until softened and any liquid from the mushrooms evaporates.
4. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
5. In a medium bowl, whisk together the almond milk, eggs, nutritional yeast (if using), garlic powder, salt, and black pepper.
6. Spread the mushroom and spinach mixture evenly into the pie crust. Pour the almond milk mixture over the top, ensuring even coverage.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
8. Let the quiche cool for 10 minutes before slicing and serving.

This dairy-free spinach and mushroom quiche is a versatile and nutritious option for your Easter brunch. It’s a great way to incorporate vegetables into your meal without sacrificing flavor. The creamy almond milk custard creates a satisfying texture, and the combination of mushrooms and spinach gives it a hearty yet fresh taste. Perfect for guests with dairy sensitivities or vegans, this dish will surely be a crowd-pleaser!

Vegan Lemon Poppy Seed Pancakes

These vegan lemon poppy seed pancakes are light, fluffy, and full of bright citrus flavor. Made without dairy or eggs, they are the perfect option for those with dietary restrictions, yet still indulgent enough to feel like a treat. Serve them with fresh berries and maple syrup for a beautiful and flavorful Easter brunch experience.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp poppy seeds
• 1 tbsp sugar (or sweetener of choice)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk (or any dairy-free milk)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• Zest of 1 lemon

Instructions:

1. In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the almond milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve the pancakes with fresh fruit, maple syrup, and a sprinkle of extra lemon zest for added brightness.

These vegan lemon poppy seed pancakes are a delightful treat for Easter brunch, combining the zing of fresh lemon with the texture of poppy seeds for a refreshing twist on a breakfast classic. The fluffy texture, thanks to the combination of baking powder and soda, makes them incredibly satisfying without the need for dairy or eggs. With their bright, tangy flavor, these pancakes are sure to add a burst of sunshine to your celebration!

Dairy-Free Carrot Cake Oatmeal

This warm and comforting dairy-free carrot cake oatmeal is the perfect way to start your Easter morning. With all the delicious flavors of carrot cake – cinnamon, nutmeg, and sweetened carrots – packed into a hearty bowl of oats, it’s a nutritious, vegan-friendly dish that will keep you energized throughout the day. Topped with chopped nuts and a drizzle of maple syrup, it’s both healthy and indulgent.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or other dairy-free milk)
• 1 large carrot, grated
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger (optional)
• 1 tbsp maple syrup (or sweetener of choice)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)
• Pinch of salt

Instructions:

1. In a medium saucepan, bring the almond milk to a simmer over medium heat.
2. Stir in the rolled oats, grated carrot, cinnamon, nutmeg, ginger (if using), salt, and maple syrup.
3. Reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the oats are tender and the mixture thickens.
4. Once the oatmeal is cooked, remove from heat and stir in the raisins and nuts (if using).
5. Serve the oatmeal in bowls, drizzling with additional maple syrup and topping with extra walnuts or raisins for added texture.

This dairy-free carrot cake oatmeal is a nourishing and satisfying option for Easter brunch, offering the comforting flavors of carrot cake in a healthy, vegan-friendly form. The natural sweetness from the carrots, combined with the warmth of cinnamon and nutmeg, makes this dish feel indulgent yet wholesome. Whether you’re serving it as a breakfast treat or a brunch side dish, it’s a cozy and delicious way to celebrate the season.

Dairy-Free Avocado Toast with Poached Eggs

This dairy-free avocado toast with poached eggs is a simple yet elegant dish that brings a perfect balance of healthy fats, protein, and vibrant flavors to your Easter brunch. The creamy avocado paired with the richness of poached eggs on crunchy whole-grain toast makes for a nutritious and satisfying meal that will fuel you throughout the day. This dish is quick to make, yet impressive enough to serve to guests.

Ingredients:

• 2 slices whole-grain or gluten-free bread (if needed)
• 1 ripe avocado
• 2 large eggs
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh herbs for garnish (optional, such as cilantro or parsley)

Instructions:

1. Toast the slices of bread in a toaster or on a skillet until golden and crispy.
2. While the bread is toasting, fill a small pot with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar (optional) to help the eggs poach more easily.
3. Crack one egg into a small bowl, then carefully slide it into the simmering water. Repeat with the second egg. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny.
4. While the eggs are poaching, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and mix in the lemon juice, salt, and pepper.
5. Once the bread is toasted and the eggs are poached, spread the mashed avocado evenly on the toasted bread.
6. Carefully place one poached egg on each slice of avocado toast. Sprinkle with red pepper flakes and fresh herbs, if desired.

This dairy-free avocado toast with poached eggs is a perfect addition to your Easter brunch spread. The creamy avocado and soft poached egg create a delightful combination of textures, while the fresh lemon juice adds a tangy zing. It’s a dish that’s both satisfying and wholesome, and the quick preparation means you can spend more time with family and less time in the kitchen. Whether served as a light breakfast or as part of a larger brunch spread, it’s a sure crowd-pleaser!

Dairy-Free Roasted Asparagus with Garlic and Lemon

This simple and elegant roasted asparagus with garlic and lemon makes a perfect side dish for any Easter brunch. The asparagus is roasted until tender and slightly caramelized, and the addition of garlic and lemon enhances its natural flavors. This dish is naturally dairy-free and light, making it a great complement to richer dishes like quiche or pancakes.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the trimmed asparagus in a single layer on a baking sheet.
3. Drizzle with olive oil, and sprinkle the minced garlic, lemon zest, salt, and pepper over the asparagus.
4. Roast the asparagus for 12-15 minutes, or until tender and slightly golden at the tips.
5. Once roasted, drizzle with lemon juice and toss to coat.
6. Garnish with freshly chopped parsley before serving.

This roasted asparagus with garlic and lemon is a light yet flavorful side that perfectly complements any Easter meal. Roasting the asparagus brings out its natural sweetness, while the garlic and lemon add a savory brightness that enhances its flavor. The dish is simple to prepare, making it an ideal choice when you want a quick yet impressive side that’s also dairy-free. It pairs wonderfully with both plant-based and traditional Easter dishes, making it versatile for any gathering.

Dairy-Free Strawberry Chia Pudding

This dairy-free strawberry chia pudding is a sweet and creamy dessert or breakfast option that’s perfect for an Easter brunch. Made with coconut milk and fresh strawberries, this pudding is naturally sweetened and filled with fiber-rich chia seeds. It’s an easy-to-make dish that can be prepared ahead of time, making it a stress-free option for your holiday gathering.

Ingredients:

• 1 cup coconut milk (or almond milk)
• 2 tbsp chia seeds
• 1 tbsp maple syrup (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped
• Extra strawberries for topping (optional)

Instructions:

1. In a medium-sized bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Stir until well combined and let the mixture sit for 5-10 minutes to allow the chia seeds to absorb the liquid.
3. After the chia seeds have thickened the mixture, stir again to break up any clumps.
4. Divide the pudding into serving dishes and refrigerate for at least 2 hours or overnight to let the pudding set.
5. Just before serving, top with fresh chopped strawberries and a drizzle of maple syrup if desired.

This dairy-free strawberry chia pudding is a delightful and refreshing treat for your Easter brunch. It’s a healthy alternative to traditional creamy desserts, packed with omega-3s from the chia seeds and antioxidants from the strawberries. The coconut milk provides a rich, tropical flavor, and the sweetness is perfectly balanced with fresh fruit. This pudding can be made ahead of time, making it an excellent choice for those looking for a quick and easy dessert or breakfast option. It’s sure to be a hit with both kids and adults alike!

Dairy-Free Sweet Potato Hash with Bell Peppers

This dairy-free sweet potato hash with bell peppers is a hearty and flavorful dish, perfect for a savory Easter brunch. The combination of roasted sweet potatoes, colorful bell peppers, and onions creates a vibrant, nutrient-packed dish that’s easy to make. It’s a great option for those looking for a filling and delicious side or main course that’s both satisfying and dairy-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
4. While the potatoes are roasting, heat a large skillet over medium heat. Add a splash of olive oil and sauté the onions, bell peppers, and garlic until softened, about 5-7 minutes.
5. Once the sweet potatoes are done, add them to the skillet with the bell peppers and onions. Toss to combine and cook for an additional 3-4 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro, if desired, and serve warm.

This dairy-free sweet potato hash with bell peppers is an ideal dish for a vibrant and nourishing Easter brunch. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory bell peppers and onions, while the cumin and paprika add depth and warmth to the flavor. It’s easy to prepare and can be served as a side or main dish, making it a versatile and crowd-pleasing option for any gathering.

Dairy-Free Strawberry Coconut Cream Parfait

This dairy-free strawberry coconut cream parfait is a decadent and healthy dessert that will elevate your Easter brunch. Layers of sweetened coconut cream, fresh strawberries, and a touch of vanilla combine for a light yet satisfying treat. Perfect for those avoiding dairy, this parfait is as beautiful as it is delicious and will surely impress your guests.

Ingredients:

• 1 can coconut milk (full-fat, refrigerated overnight)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granola or crushed nuts (optional, for topping)

Instructions:

1. Open the can of refrigerated coconut milk and scoop out the thickened cream into a mixing bowl (discard the liquid or save for another use).
2. Whisk the coconut cream with maple syrup and vanilla extract until smooth and creamy.
3. In serving glasses or bowls, layer the coconut cream with the sliced strawberries, starting with a spoonful of cream, followed by a layer of strawberries. Repeat until the glasses are filled.
4. Top with granola or crushed nuts for added crunch, if desired.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

This dairy-free strawberry coconut cream parfait is a perfect dessert for your Easter brunch, offering a delightful combination of creamy coconut and fresh, juicy strawberries. The maple syrup adds just the right amount of sweetness, while the crunchy granola or nuts on top provide a satisfying contrast. This dessert is not only easy to make but also naturally dairy-free, making it a great choice for guests with dietary restrictions. It’s a refreshing and indulgent way to end your meal on a high note.

Dairy-Free Coconut Almond Bliss Balls

These dairy-free coconut almond bliss balls are an easy-to-make, no-bake treat that’s perfect for Easter brunch or as a light snack. Packed with healthy fats from coconut and almonds, they are naturally sweetened with dates and finished with a hint of vanilla. These bite-sized snacks are both nutritious and satisfying, offering a great balance of sweetness and energy-boosting ingredients.

Ingredients:

• 1 cup almonds, raw or toasted
• 1 cup unsweetened shredded coconut
• 1/2 cup medjool dates, pitted
• 1 tbsp almond butter
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a food processor, pulse the almonds until finely ground, but not too powdery.
2. Add the shredded coconut, dates, almond butter, vanilla extract, and sea salt to the food processor. Blend until the mixture comes together and sticks when pressed.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Optional: Roll the balls in extra shredded coconut for a decorative touch.
5. Refrigerate the bliss balls for at least 30 minutes to firm up before serving.

These dairy-free coconut almond bliss balls are a delightful and wholesome treat for your Easter brunch spread. With their sweet and nutty flavor, they offer a satisfying alternative to traditional sweets while providing a healthy boost of energy. These bite-sized snacks are easy to prepare ahead of time, making them a convenient addition to your brunch table. They’re perfect for anyone looking for a dairy-free, guilt-free dessert option or a quick snack to keep you going throughout the day.

Dairy-Free Lemon Blueberry Pancakes

These dairy-free lemon blueberry pancakes are the perfect combination of tangy, fresh lemon and sweet, juicy blueberries. Fluffy and light, they are made without any dairy, so everyone can enjoy them, including those with lactose intolerance or dietary preferences. This brunch treat will make your Easter morning even more special with its refreshing citrus flavor and a burst of fruit in every bite. These pancakes are simple to make and sure to be a crowd favorite!

Ingredients:

• 1 1/2 cups flour (whole wheat or gluten-free if preferred)
• 2 tbsp sugar or maple syrup
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp coconut oil (melted) or olive oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Fresh lemon wedges (for serving)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the almond milk, coconut oil, vanilla extract, and lemon zest. Stir to mix.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few blueberries onto each pancake while it cooks.
6. Cook for about 2-3 minutes per side or until golden brown, flipping when bubbles form on the surface.
7. Serve warm with fresh lemon wedges or a drizzle of maple syrup.

These dairy-free lemon blueberry pancakes offer a refreshing twist on the classic brunch favorite, with bright lemon zest and sweet blueberries elevating the flavor. They are light, fluffy, and full of natural sweetness, making them the perfect addition to your Easter brunch. Best of all, they can be made in just minutes and served with your favorite toppings. These pancakes are a delightful way to start the day, bringing a burst of flavor to your Easter table!

Dairy-Free Spinach and Mushroom Frittata

This dairy-free spinach and mushroom frittata is a wholesome and satisfying brunch option that’s perfect for Easter. With sautéed spinach, mushrooms, and a blend of spices, this frittata is light, flavorful, and packed with nutrients. The chickpea flour provides a rich, egg-like texture while keeping the dish completely dairy-free. It’s easy to make, filling, and a great way to impress your guests with a delicious, plant-based dish.

Ingredients:

• 1 cup chickpea flour (or another flour of choice)
• 1 cup water
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh herbs for garnish (such as parsley or thyme)

Instructions:

1. In a bowl, whisk together the chickpea flour and water until smooth. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
3. Add the sliced mushrooms and cook for an additional 5 minutes until tender.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes.
5. Pour the chickpea flour mixture over the vegetables, stirring to combine.
6. Season with garlic powder, salt, and pepper.
7. Reduce heat to low and cover the skillet. Cook for 8-10 minutes until the frittata is set in the center.
8. Remove from heat, garnish with fresh herbs, and serve warm.

This dairy-free spinach and mushroom frittata is a hearty, flavorful dish that’s perfect for a brunch gathering. The chickpea flour creates a rich and satisfying texture that mimics eggs, making it an ideal alternative for those who are dairy-free or vegan. Packed with nutritious vegetables, this frittata is as delicious as it is wholesome, offering a savory option for Easter that will please a variety of palates. It’s an easy dish to prepare and can be served as a main or alongside other brunch favorites.

Dairy-Free Mango Coconut Chia Pudding

This dairy-free mango coconut chia pudding is a refreshing, tropical treat that’s perfect for a light and healthy Easter brunch. With layers of creamy coconut chia pudding and fresh mango, it’s a vibrant and colorful dessert or breakfast option that’s naturally sweetened. The combination of chia seeds and coconut milk offers a boost of omega-3s and healthy fats, while the mango adds a burst of sweetness.

Ingredients:

• 1 cup coconut milk (canned, full-fat)
• 2 tbsp chia seeds
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1 ripe mango, peeled and diced
• Shredded coconut for garnish (optional)

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Let the mixture sit for 5-10 minutes, then stir to break up any clumps of chia seeds.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the pudding to set.
4. Once ready to serve, divide the chia pudding into individual bowls or glasses.
5. Top with the fresh diced mango and a sprinkle of shredded coconut, if desired.
6. Serve chilled for a refreshing and healthy treat.

This dairy-free mango coconut chia pudding is a tropical, indulgent treat that’s light yet satisfying. The creamy coconut chia pudding pairs perfectly with the sweet and juicy mango, creating a balanced and delicious dish. It’s a perfect addition to your Easter brunch as a dessert or even a refreshing breakfast. With the natural sweetness of mango and the healthy fats from coconut, this chia pudding is not only delicious but also nourishing, making it a fantastic dairy-free option for any occasion.

Dairy-Free Avocado Toast with Cherry Tomatoes

This dairy-free avocado toast with cherry tomatoes is a simple yet incredibly flavorful dish that makes the perfect addition to any Easter brunch. The creamy, rich avocado paired with fresh, tangy cherry tomatoes creates a satisfying contrast, while the whole-grain toast adds a hearty base. This dish is not only quick and easy to prepare but also packed with healthy fats, making it a nutritious option for those avoiding dairy.

Ingredients:

• 2 ripe avocados
• 4 slices whole-grain bread
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Toast the slices of whole-grain bread to your desired crispness.
2. In a bowl, mash the avocados with a fork, then mix in the olive oil, lemon juice, salt, and pepper.
3. Spread the mashed avocado mixture generously over the toasted bread.
4. Top with halved cherry tomatoes and a sprinkle of salt and pepper.
5. Garnish with fresh basil or parsley, if desired.
6. Serve immediately as a refreshing, filling brunch option.

This dairy-free avocado toast with cherry tomatoes is a vibrant and satisfying dish that combines creamy avocado with the bright freshness of cherry tomatoes. It’s a versatile brunch option that can be customized with additional toppings like red onion, chili flakes, or even a drizzle of balsamic glaze. Not only is it a healthy and delicious choice for those avoiding dairy, but it’s also quick to prepare, making it a go-to meal for any Easter celebration. It’s simple, nutritious, and full of flavor, perfect for a light yet filling start to your day.

Dairy-Free Sweet Potato and Black Bean Tacos

These dairy-free sweet potato and black bean tacos are a vibrant and flavor-packed dish that’s perfect for a fun Easter brunch. The combination of roasted sweet potatoes and seasoned black beans offers a hearty base, while toppings like avocado, cilantro, and lime add fresh, zesty flavors. These tacos are fully customizable and easy to make, providing a delicious plant-based option for any Easter gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir in the cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through.
5. Warm the tortillas in a skillet or microwave.
6. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans in each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
7. Serve immediately and enjoy the fresh, savory flavors.

These dairy-free sweet potato and black bean tacos are the perfect balance of sweet, savory, and zesty. They offer a filling and nutritious option for your Easter brunch, and the toppings are highly customizable based on your preferences. The roasted sweet potatoes bring a natural sweetness, while the black beans provide a hearty protein boost, making these tacos both satisfying and delicious. Easy to assemble and full of fresh flavors, this dish is a fantastic dairy-free choice for any brunch gathering.

Dairy-Free Banana Nut Pancakes

These dairy-free banana nut pancakes are a delicious and wholesome twist on the classic pancake. With the natural sweetness of ripe bananas and the crunch of toasted walnuts, these pancakes are not only dairy-free but also packed with healthy ingredients. The light texture and rich flavor make them a perfect choice for Easter brunch, offering a comforting yet nutritious start to your day.

Ingredients:

• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1 cup almond milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1/2 cup walnuts, chopped and toasted
• Coconut oil, for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the ripe banana and mix in the almond milk, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Fold in the toasted walnuts.
5. Heat a non-stick skillet or griddle over medium heat and grease with a small amount of coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve the pancakes warm with additional maple syrup or fresh fruit, if desired.

These dairy-free banana nut pancakes are a delicious, naturally sweetened option for your Easter brunch. The combination of ripe bananas and toasted walnuts adds depth of flavor and texture, while the almond milk ensures the pancakes are light and fluffy. They are simple to make and can be served with your favorite toppings for a perfect brunch treat. Whether you enjoy them with maple syrup, fruit, or a dusting of powdered sugar, these pancakes are sure to be a hit with your guests and offer a wholesome start to your Easter celebration.

Note: More recipes are coming soon!