In Full Bloom: These Gluten-Free Breakfast Cupcakes Are Everything

These are the kinds of recipes that thrill. New 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"!

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