It is swiftly becoming the season for brunches. As if we ever needed an excuse to make a brunch date, here come Easter and Mother’s day accompanied by spring weather and all the flowers and berries that come with it. And those are more than reasons enough to put together a special brunch, no?
Here in Arizona, it is true, fall turns into spring with all the subtlety of a blade of grass turning from yellow to green… or my nose turning from not itchy to itchy. But if you live with such unassuming seasons for long enough, you begin to appreciate awesome little things like desert flowers and the fresh taste of a berry in season.
(Okay, let’s get real – everyone appreciates fresh berries. Except maybe that girl in 8th grade art class who said she had never tried a berry – yes, really… but basically everyone!) I’ve got a whole bunch of brunch recipes lined up to take care of your latest farmer’s market haul and spring-flavor cravings, starting with one of the very best.
I hope you are as ready as I am to get into this recipe – the loaf is as delicious as cake, but with whole wheat and protein, is nutritious enough for breakfast. Hibiscus petals highlight every soft, cakey crumb, brought to life by tangy lemon zest. The glaze is just icing on the cake – I mean… it’s better than icing on a cake. It totally rocks my apron off.
So, right here and now, let’s dub this the official start of brunch season. Invite your friends, your family, your neighbors. Right now. We’re kicking off this season of celebrating wonderful weather, fresh flavors, and great people!
Glazed Lemony Hibiscus Yogurt Loaves
- 2 c. white whole wheat flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ¼ c. unsalted butter
- 1 T. hibiscus petals
- Zest of 1 small lemon
- 1 c. sugar
- 2 large eggs, at room temperature
- 1 c. plain, nonfat Greek yogurt at room temperature
- Preheat the oven to 350 degrees F. Spray two 8 X 4” loaf pans with baking spray.
- In a bowl, whisk together flour, baking powder, and salt.
In a medium bowl (microwave) or saucepan (stovetop), melt butter with hibiscus petals and lemon zest. Off the heat, whisk in the sugar, ½ c. at a time. Then whisk in the eggs, followed by the Greek yogurt.
Use a rubber spatula to gently mix together the wet and dry mixtures to form a pasty dough.
Spoon the dough into the loaf pans and spread evenly across the pan. (Each pan will hold about 1 inch or so of dough.)
Bake the loaves until they are puffed and lightly browned, and a toothpick comes out clean – about 33-38 minutes.
Cool in the pan on a wire rack until almost room temperature before drizzling the glaze (recipe below) on top. Either serve immediately and exuberantly (this is the most common choice) or cover with plastic wrap and refrigerate for later enjoyment.
- 2 lemons, juiced
- 1 T. hibiscus petals
- ¼ c. granulated sugar
In a small sauce pan, bring the mixture of lemon juice, hibiscus, and sugar to a boil; reduce to a simmer for about 10 minutes to create a syrup. Pour the liquid into a small bowl off the heat and allow to cool for just a few minutes. Once slightly cooled, pour this over the room temperature loaves.