Revamp the classic french toast with Valli Little's recipe. It calls for toppings of summery, sweet fig and caramel laced with Grand Marnier.

This toasted berry granola is Katie Quinn Davies' favourite weekend breakfast. It also makes an ideal Christmas present when packaged into glass jars.

Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

These muffins use brown rice and oat bran to pack a healthy punch to your mid-morning snack.

Make brunch the star meal of the day. You'll also impress friends with this healthy waffle recipe with a crunchy berry side dish, it's all kinds of tasty.

Bring a nicer touch to your breakfast menu with fruit skewers on top of granola. It's a simple way to dress up a muesli bowl and tastes great.

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

Jamie Oliver's blueberry pancakes with bacon butter are what weekends were invented for.

This stacked-up take on a reuben is the ticket for savoury brunch lovers.

Start your day off on the right foot with Valli Little's scrumptious banana pancakes with Manuka honey butter. This recipe is featured in delicious. Feel Good Food (ABC Books, $39.99) by Valli Little, which is available in bookshops nationally.

This creamy porridge is the perfect breakfast treat.

This crepe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes. They are a little more delicate than wheat based crepes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crepe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crepe, while millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes. This recipe is an extract from River Cottage Gluten Free (Bloomsbury, $45).

Pancakes are given a healthy makeover, with gluten-free teff flour and Greek yoghurt, and a sweet cinnamon-spiced dukkah to serve. Recipe by Yoni Kalfus.

Add an extra layer of delicious to your morning. Why not try these savoury pancakes with a delicious fried egg and mushroom topping?

A healthy breakfast with a nordic touch. This ginger and carrot spelt porridge is tasty and packed with fibre. This is an edited extract from Nordic Light by Simon Bajada, published by Hardie Grant Books (RRP $49.99), and is available in stores nationally.