Fall Farm-to-Table Brunch Recipes

basket of fresh vegetables

Something Sweet

Whole-Wheat Pear and Hazelnut Scones

This creative application for the seasonal pear is perfect for brunch, and — despite the carbs — it’s pretty easy on your waistline, too.

Believe it or not, hazelnuts are also in season in late autumn, but they may be trickier to find locally (most of America’s hazelnuts come from a small region in Oregon). If you can’t find hazelnuts at your local farmers market, try another local nut like walnuts or pecans for all the crunch without the food miles.

Get the full recipe at Arctic Garden Studio.

pear and hazelnut scones

Pear and hazelnut scones. Source: Arctic Garden Studio

Vegan Pumpkin Pancakes

These fluffy, decadent pumpkin pancakes also happen to be vegan, so they’re perfect for everyone at the table, regardless of dietary restrictions.

To keep your meal low-impact, skip the cans and pick up a small sugar pumpkin at your local farmers market. Not sure how to make pumpkin puree from scratch? Don’t worry; we’ll teach you.

Get the full recipe at Serenity in the Storm.

pancakes

Vegan pumpkin pancakes. Source: Serenity in the Storm

Whole-Wheat Butternut Squash, Apple, and Hazelnut Muffins

Good in savory and sweet dishes, the versatile butternut squash is a perfect farmers market pick for all your fall dining needs. Like the scones above, if you can’t find hazelnuts at the local farmers market, try substituting a different nut that’s available locally.

When combined with local apples and a sweet brown sugar crumble, the humble butternut will make you wonder why it’s always living in the shadow of the pumpkin this time of year.

Get the full recipe at Coffee & Quinoa.

Feature image: pixabay.com

Originally published on November 14, 2013, this article was updated in October 2020.

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Mary Mazzoni

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