A simple yet original breakfast muffin recipe that strays from the typical pairing of almond or citrus for poppy seeds. Make it vegan too!

Make pretty little almond cakes for tea time! Vegan green tea and blackberry friands.

Make an upside down cake with green plums in a moist buttermilk cake. It’s great slightly warm with whipped cream or vanilla ice cream.

This tart, made with 7 ingredients, including soy chorizo, bitter melon, and quail eggs, makes a great brunch item, and conversation piece!

A crunchy streusel topping with toasted coconut crowns this moist, tangy tamarind cake. Great with a scoop of vanilla ice cream.

A slightly chewy, nutty granola bar without the nuts! Great for when you need to use up ripe bananas, but don’t want to make banana bread.

Milk flavored with pandan is then used in this simple lime cake and paired with an incredibly fluffy cloud-like frosting.

Malunggay leaves are coarsely chopped and added to the dough of this Filipino bread roll, for variety and a boost of vitamins and minerals.

A simple sweet quick bread made with Okinawan purple sweet potato. Made with whole wheat flour/almond flour and vegan.

These cake bars pair puréed and sliced figs with tangy tamarind paste, are easy to make and egg-free. Vegan option, too.

A sweet almond quick bread marbled with ube, a sweet purple yam from the Philippines.

Chocolate chunks, cherries, and buckwheat flour in form of a vegan/gluten free muffin is suitable for breakfast or on-the-go snack.