Dense, gooey chocolate brownies packed with boozy, port-soaked dried cherries. Made with Muscovado sugar, chocolate chunks, and crème fraiche.

These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

This breakfast polenta recipe is creamy, comforting and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.

A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.

A grown-up twist on the figgy classic. This filling for this fig cookie recipe is dried figs that are marinated overnight in port and pomegranate juice and then pureed. They also happen to be gluten-free.

A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.

Michele Cranston's Honey-toasted Fruit Muesli Recipe. Made from lots of oats, sunflower seeds, almonds, coconut, honey, dried fruit and seeds.