Almond Breeze Brunch Workshop

I made "emoji smoothies," whole grain vegan waffles, and a tomato basil frittata for a brunch workshop in LA. Check out the recipes here!

almond breeze brunch workshop /

Happy Friday! I hope you have brunch plans this weekend, because today I have a little brunch recipe inspiration to get you started…

Last weekend, we flew to California to host this super fun brunch cooking class with Almond Breeze. It was a blast getting to meet & cook with a few fans of the blog (of all ages!). First we made my favorite frittata recipe with summer squash, cherry tomatoes and basil. This is a great easy recipe, especially with the abundance of late summer produce that’s in season right now.

Brunch Workshop / Summer Tomato Basil Frittata @loveandlemons almond breeze brunch workshop /

Of course we couldn’t have an almond milk party without smoothies. At the class, we made super fruity Emoji smoothies. What is an emoji smoothie, you ask? It’s an instagram-able smoothie where the combinations are based on your favorite little phone icons!

Brunch Workshop / Emoji Smoothies @loveandlemons Better with Breeze Brunch Workshop w/ Love & Lemons Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons

And for a sweet treat – waffles! We made these vegan waffles which are made with whole grain spelt flour. The recipe uses flaxseed meal instead of egg, coconut oil instead of butter, and they’re sweetened with maple syrup. Everyone mixed their batter and took turns at the waffle irons before moving on to the topping bar – a.k.a. the “take the picture of your waffle” area.

Steal this waffle bar idea for your next brunch party: set up a bunch of toppings (yogurt, assorted fruits, maple syrup, etc)… have your guests mix their own waffle batter and then and top them however they like!

Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons almond breeze brunch workshop / Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons

If you make these recipes, tag your photo with #betterwithbreeze on Instagram!

Summer Tomato Basil Frittata

Prep time
Cook time
Total time
Serves: serves 2-3
  • 6 large eggs
  • ¼ cup Almond Breeze Almondmilk Original Unsweetened
  • ½ teaspoon extra-virgin olive oil
  • 1 small shallot, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon smoked paprika
  • 1 small yellow summer squash or zucchini, sliced into coins
  • 1 cup fresh spinach (a big handful)
  • 1 cup halved cherry tomatoes
  • ¼ cup chopped chives
  • ⅓ cup loosely packed chopped basil
  • Sea salt and freshly ground black pepper
  • ½ cup crumbled feta cheese (optional)
  1. Preheat the oven to 375 degrees.
  2. Whisk together the eggs and Almond Breeze with a pinch of salt. Set aside.
  3. In a medium skillet, heat the olive oil over medium-low heat. Add the shallots, garlic, and a pinch of salt and cook until soft. Add the smoked paprika, zucchini, spinach, and a few generous pinches of salt and freshly ground black pepper. Cook for another minute or so, until the spinach begins to wilt. Stir, then add the egg and almond milk mixture, the tomatoes, chives and feta, if using. Transfer the skillet to the oven and bake for 20-30 minutes or until the eggs have set.
  4. Using a potholder, remove the frittata from the oven and let it cool for 10 minutes. Top with fresh basil and freshly ground black pepper and serve.

None from 0 reviews
Whole Grain Vegan Waffles
Prep time
Cook time
Total time
Serves: 4-6 waffles (depending on your waffle maker)
  • 1½ cups Almond Breeze Almondmilk Original, at room temp
  • 1½ tablespoons apple cider vinegar
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • 2 cups loose-packed spelt flour
  • 2½ teaspoons baking powder
  • 2 tablespoons ground flaxseed meal
  • ½ teaspoon cinnamon
  • tiny pinch of sea salt
  1. Preheat your waffle iron.
  2. In a medium bowl, mix together the Almond Breeze, apple cider vinegar, coconut oil, maple syrup and vanilla.
  3. In a large bowl, mix together the flour, baking powder, flaxseed meal, cinnamon, and salt.
  4. Pour the wet mixture into the dry and mix until just combined.
  5. Scoop batter into your waffle maker and cook for the length of time required by your waffle maker (mine takes 3-4 minutes).

None from 0 reviews
Emoji Smoothies
Recipe type: Breakfast or Snack
orange crush:
  • ½ frozen banana, orange (juice + zest), peach
tropical breeze:
  • ½ frozen banana, strawberry, pineapple
summer slushie:
  • watermelon, strawberry, grape
  • cantaloupe, orange, watermelon
cherry chocolate
  1. Add ½ cup Almond Breeze (any flavor) to a blender with a big handful of each fruit. Blend, adding more almond milk, as needed. Add a handful of ice, if desired.


photos by Mary Costa Photography


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Rate this recipe (after making it):  

  1. Jeanine,

    I had no idea you were out in LA with Clemence at Gourmandise! I just taught a class there last week! Hopefully our paths will cross one day! Peace, elizabeth

  2. Hena

    Hey jeanine can I use regular or wholewheat flour in the recipe and cows milk instead of almond milk?

  3. I am smitten with your waffle bar idea ~ hosting a wedding shower for my sister in 2 weeks! It’s a brunch. I’m not a food blogger. I rarely cook, hehe. (point me in the direction of the nearest Chipotle please.hehe) and I’m DESPERATE for ideas. I love having guests whip up their own batter to match their tastes. Very cool. Now I just need favor ideas. Succulents maybe?

    • jeanine

      Ha, thanks Laura, let me know if you give it a try! Succulents sound nice 🙂

  4. Love your brunch menu, especially the vegan waffles. These seemed like the perfect choice of recipes to engage everyone there too. Sounded like a very fun and successful workshop. Would have loved to join. 🙂

  5. It sure looks like a fun brunch workshop! And a young kid cooking is irresistibly adorable! Congratulations, Jeanine 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.