TCM Classics – We originally ran this gluten-free breakfast recipe in 2015, but we loved it so much we decided to bring it back…

These are the kinds of recipes that thrill. TCM contributor, Monique Otero of Brunchpants is blowing us out of the water with this gorgeous breakfast idea inspired by our mutual love for the quintessential spring harvest: edible flowers! NYC’s farmer’s markets are coming alive with spring goodness and we’re profiling the local New York farms that make these markets shine…

This is a perfect time of year to enjoy everything local farms are doling out. A jewel box of a farm located in Montgomery, NY, Windfall Farms focuses on micro-greens, salads and specialty seasonal produce like these edible flowers. The farm’s philosophy is to sell poison-free food, free of pesticides, herbicides, insecticides and chemical fertilizers that are unfortunately commonly used in conventionally grown produce. The higher standards used for Windfall’s farming practices is one of the reasons the quality of this farm stand is widely known among some of the best restaurants in New York City.

You can find Windfall Farms at the Union Square Farmers Market on Wednesday and Saturday or every Sunday at the 79th Street greenmarket. On their greenmarket days, I head to Windfall’s stand early so I can grab edible flowers before they sell out.

Edible flowers are not only versatile but nutritious, with most of them containing potassium, phyto-nutrients, and vitamin C. I like to use these flowers to decorate desserts, freeze into ice cubes for summer cocktails, add to salads or layer into a sandwich for an unexpected element. This recipe for gluten-free breakfast cupcakes uses edible flowers as “sprinkles”!

Learn How to Manage a Gluten-Free Lifestyle at a Holiday Party!



Serves 10

For the cupcakes:
1/2 cup smooth peanut butter (or almond butter)
2 ripe bananas
1 egg
2 Tbsp honey
1/2 tsp cinnamon
1/2 cup gluten-free flour
1/4 cup almond flour / meal
2 Tbsp ground flaxseeds
2 Tbsp hemp seeds
1 tsp vanilla extract
1/2 tsp baking soda
1/4 cup unsweetened coconut flakes
1/4 cup almond milk

For the yogurt honey frosting:
1 1/2 cups organic Greek yogurt
1 Tbsp of honey (or more if you prefer a sweeter frosting)
edible flowers: pansies, calendula petals, mustard flower, oregano flowers


For the cupcakes:

Pre-heat oven to 375.

Put all of the ingredients listed above into a blender.

Blend until smooth, scraping down the sides of the blender as needed.

Fill cupcake liners about 3/4 of the way to the top.

Cook for 12 -15 minutes, or until a knife comes out smooth when inserted into the center of the cupcake.

For the yogurt honey frosting:

In a small bowl, stir the honey and yogurt until blended.

Transfer the yogurt mixture into a Ziploc bag.

Cut a small triangle off one of the corners of the bag.

Frost the top of the cupcakes by starting at the outside edge of the cupcake and working your way towards the center, in a circular pattern.

Decorate the frosted cupcakes with the edible flowers.

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