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ketoeasyrecipes · 4 years

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healthy desserts recipes

Do you remember when you were a kid and you sat down for a slice of pie or went to the movies and ate a whole bag of popcorn? It just seemed to taste better then, didn’t it? When you were younger you didn’t even know what a calorie was, and the last thing you worried about was a chocolate bar ruining your diet. Over the years, as our youthful metabolism fades and body-image becomes an issue, we begin to “watch” what we eat. Worrying about the repercussions of sweets and desserts takes out all the fun of these temporary indulgences. When was the last time you had chocolate or your favorite baked treat without worrying about what it might do to your body? It is time to finally remember that priceless taste of something sweet without it being ruined by the thought of “dietary-failure”! Let’s dive in, but let’s also set some rules of engagement before your sweet-tooth gets the best of you!

Recipe Rules of Engagement

Do follow the recipesto “Spec” I know you’re probably a great baker, but because of the alterations to some recipes, it’s very important to follow the ingredients, cook times and amounts very carefully. Don’t over Indulge Yes, you can get too much of a good thing! Don’t take advantage and have dessert every single night of the week. Make these treats when you feel you need them most, or are hosting a gathering etc. Do “make room”foryour desserts While it’s not necessary for every time you want to indulge, I want you to make some “caloric-room” for these desserts. Remember, at the end of the day, if you take in more calories than you need, you will not lose weight that day – you won’t gain weight, but you won’t lose any either. With that said, sometimes you might want to ensure that you do one of your “Movement Sequencing” workouts that day just to account for the extra calories.

Other than you are good to go! Preheat that oven and get ready to eat like nobody’s watching :)

healthy desserts recipes

1. Lemon Brownies

healthy desserts recipes

The classic lemon bars get a Paleo-friendly makeover! They're sweet, bright and so easy with only 5 ingredients! You'd never know these are healthy!

INGREDIENTS

For the crust:

1/4 Cup Honey

1/2 Cup Coconut Oil at room temperature - it should be the consistency of soft butter

1 pinch salt

1 Cup Coconut Flour sifted (95g)

For the lemon topping:

3 large Eggs

1/2 Cup Honey

2 tsps Lemon zest about 1 large lemon

2 tsps Coconut flour sifted

1/2 Cup Fresh* Lemon juice about 3 large lemons

INSTRUCTIONS

Preheat oven to 350F and grease baking pan. Beat together honey, coconut oil and salt then slowly add coconut flour until a doughy consistency is formed.

Pour mixture into pan and bake 30 minutes. Then whisk together eggs, honey and lemon zest. In a separate bowl, whish coconut flour into lemon juice 1 tsp at a time. Make sure you continually whisk. Pour lemon mixture into egg mixture while whisking.

Pour topping over top of cooled crust and bake until it sets. Cover and refrigerate at least 6 hours.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

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healthy desserts recipes

2. Sticky Strawberry Crumble

healthy desserts recipes

INGREDIENTS

Filling Ingredients

4 cups strawberries

2 tsp tapioca starch

2 tsp vanilla extract

2 tbsp lemon juice

Topping Ingredients

1 cup almond flour

½ teaspoon salt

2 tbs coconut oil

3 tbs pure maple syrup

INSTRUCTIONS

Preheat oven to 350F. Mix filling ingredients and transfer to baking pan.

Then mix the topping ingredients and evenly spread over the top.

Bake for 30 minutes.

Optional: Sprinkle unsweetened coconut flakes over the top.

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healthy desserts recipes

3. Chocolate Cake

healthy desserts recipes

INGREDIENTS

1 cup sesame flour or sesame meal

1/2 cup ground flaxseed

1/3 cup unsweetened cocoa powder

1 cup Splenda baking powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

5 tablespoons sunflower oil

1/2 teaspoon liquid stevia

1 cup water

INSTRUCTIONS

Preheat your oven to 350 degrees F.

Line an 8 by 8 baking pan with parchment paper.

Whisk together the first 7 dry ingredients.

Make 3 depressions in the dry mixture, 2 small and 1 large.

Pour the vinegar in a small depression, the vanilla extract and chocolate stevia in the other small depression and the oil in the large depression.

Pour the water over the top and stir until smooth.

Spread the batter into the baking pan.

Place in the middle rack of your oven and bake for 30 minutes or until a toothpick in the center comes clean.

Allow to cool for 10 minutes then remove by holding the ends of the parchment paper.

Place onto a cutting board to frost then slice.

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healthy desserts recipes

4. Lemon Cashew Tarts

healthy desserts recipes

INGREDIENTS

Cream

1 cup cashews, soaked

1/4 cup filtered water

1/4 cup honey

1 teaspoon raw coconut oil

1 teaspoon vanilla extract

Juice form 1 lemon

Pinch Himalayan salt

Crust

1 cup almonds (or choice of nuts)

4 large dates, soaked

Pinch Himalayan salt

1 teaspoon vanilla extract

INSTRUCTIONS

Place the cashews in a bowl with lemon juice and soak overnight.

Drain and rinse with filtered water.

Process all cream ingredients in a food processor or mixer until smooth. Refrigerate for about an hour.

Mix all crust ingredients in a food processor until chunky. Remove and press into form of choice.

Pour cream on top of crust and garnish. Refrigerate for another two hours until firm.

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healthy desserts recipes

5. Raspberry and Coconut Glazed Donuts

healthy desserts recipes

INGREDIENTS

Donut Base

12 pitted dates

1 cup almond flour

1/2 cup coconut flour

1/4 cup coconut flakes

2 teaspoons stevia/Splenda baking “sugar”

1 teaspoon vanilla bean powder or vanilla extract

3 tbsp liquid stevia

Pink Glaze

2/3 cup raspberries

1/2 teaspoon vanilla bean powder or vanilla extract

1/3 cup coconut butter, softened

1/4 cup coconut milk

3 tablespoons liquid stevia

1 tablespoon lemon juice

Coconut flakes, for garnish

INSTRUCTIONS

Lightly grease a donut pan with coconut oil. Line a tray with parchment paper.

To make the donut base

Place the dates, almond flour, coconut flour, coconut flakes, stevia/Splenda baking “sugar” and vanilla bean powder in a food processor. Process until well combined. While the machine is running, pour the agave nectar in through the top, processing until the dough sticks together, approximately 15 seconds.

Divide the dough into 20 small pieces and firmly press

the pieces into the donut pan. If you don’t have a donut pan, shape the donuts and place them on the parchment-lined tray. Set in the refrigerator while you make the glaze.

To make the pink glaze

Place the raspberries, vanilla bean powder, coconut butter, coconut milk, agave nectar, and lemon juice in a blender and blend until smooth. Pour into a medium bowl.

To assemble

Remove the donuts from the pan by tracing the outside of the donuts with an offset spatula, gently lifting around the edges until they pop out. Working one at a time, place each donut in the glaze bowl so one side gets coated with glaze, then lift it from the bowl with a fork. Tap the fork against the rim of the bowl to allow excess glaze to drip off and place the donut, glaze side up, on the parchment-lined tray. Repeat until all the donuts are coated.

Sprinkle coconut flakes onto the wet donuts and refrigerate for 30 minutes or until the glaze hardens. Serve immediately or store in the refrigerator for up to 3 days.

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healthy desserts recipes

6. Raw Peppermint Oreos Dipped in Dark Chocolate

healthy desserts recipes

INGREDIENTS

For the Cookies

2/3 cup almonds

2/3 cup brazil nuts

1 cup dates

3 tablespoons carob powder

Pinch of sea salt

1-3 tablespoons water, if needed

For the Vanilla Creme

1 cup coconut chips

1 cup coconut shreds

2 tablespoons almond butter

2 tablespoons melted coconut oil

1/2 teaspoon vanilla powder

1-3 drops of peppermint essential oil, as desired

For the Dark Chocolate

1/2 cup coconut nectar or date paste

3/4 cup cacao powder or carob powder

1 tbsp stevia or sweetener

1/3 cup coconut oil or cacao butter, melted

INSTRUCTIONS

To make the cookies: grind the nuts into flour in a high-speed blender or food processor. Add the rest of the ingredients (except the water) to the nut flour in a food processor and process until it all sticks together in a ball. If it’s still too crumbly after a few minutes, add a little water. I did this and suddenly my very dry mixture became the perfect cookie dough consistency! Roll this dough out between two pieces of parchment paper then cut out cookies with a cookie cutter. Put them in the freezer until they are solid and can be handled without falling apart. If you have any extra dough, make a giant ‘ugly’ cookie and sprinkle it with some sea salt. No dough left behind.

To make the vanilla creme: blend all the ingredients together in a high speed blender, adding the peppermint oil to taste (it’s very potent!) If your blender isn’t powerful enough to blend everything into a thick, coconut butter-like mixture, then add some more coconut oil, and perhaps a liquid sweetener or some dates and water.

Sandwich the coconut creme with cookies, making little dollops on each cookie then gently pressing down another cookie on top. Throw in the freezer for another 30 minutes or until they are solid and very cold.

Mix chocolate ingredients, then pour it into a tall, narrow bowl and dip in your frozen cookies. You will have to have 2-3 rounds of dipping, letting the chocolate on the cookies harden after each time.

Enjoy!

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healthy desserts recipes

7. Peanut Butter & Chocolate Buttercream Cups

healthy desserts recipes

INGREDIENTS

1 cup dates

3/4 cup water

Juice from 1 lemon

1/4 cup cacao powder

2 tablespoon cashew butter

2 tablespoons coconut oil

2 tablespoons liquid stevia

1 teaspoon vanilla extract

a Pinch of salt

For the Outside

3 tablespoons coconut oil

3 tablespoons peanut butter

3 tablespoons tahini

INSTRUCTIONS

Blend all the ingredients until smooth.

Refrigerate overnight so it can develop those magical flavors, then spread evenly into your crust.

To Assemble

Stir the outside layer ingredients together in a bowl over steaming water until melted and combined.

Pour 1/3 of this into the bottoms of cupcake papers and try to get some around the sides.

Freeze until solid.

Pour a little more around the sides and freeze until solid again.

Fill with the butter cream then cover with the remaining nut/seed butter mixture.

Freeze for 10-30 minutes then GOBBLE

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healthy desserts recipes

8. Almond Butter Ice Cream with Chocolate Sauce

healthy desserts recipes

INGREDIENTS

For the Ice Cream

2 frozen bananas

1 can frozen coconut cream

1-2 heaping tablespoons almond butter

1 dash of almond or coconut milk

1 pinch cinnamon

1 pinch sea salt

For the Magic Chocolate Sauce

1/4 cup melted coconut oil

1/4 cup cacao powder

1/8 to 1/4 cup preferred liquid sweetener

1 pinch of cinnamon

1 pinch of vanilla

1 pinch unrefined sea sal

INSTRUCTIONS

To Make the Magic Sauce

Blend all your ingredients together until well combined.

Drizzle on top of your smoothies, ice cream or other treats.

To Make the Soft Serve

Blend all ingredients for your ice cream into your high speed blender until well-combined.

Pour a bit of the softy in some cups. Then add a layer of chocolate sauce and keep repeating the same process until the cups are full.

Finish with a layer of chocolate sauce and top up with your favorite toppings.

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healthy desserts recipes

9. Chocolate Chip Cookies

healthy desserts recipes

INGREDIENTS

2 1/2 cups blanched almond flour

1/2 teaspoon Celtic sea salt

1/2 teaspoon baking soda

1/2 cup grapeseed oil

3 tsp pure maple syrup

1 tablespoon vanilla extract

1/2 cup 80-100% dark chocolate chips

INSTRUCTIONS

Combine dry ingredients in a large bowl

Stir together wet ingredients in a smaller bowl

Mix wet ingredients into dry

Form 1/2 inch balls and press onto a parchment lined baking sheet

Bake at 350 degrees for 7-10 minutes

Cool and serve

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healthy desserts recipes

10. Banana Cookie Dough Almond Bites

healthy desserts recipes

INGREDIENTS

1 large ripe banana

1 cup almond meal

1/2 cup desiccated coconut

1/4 cup chopped walnuts

1 tsp vanilla essence

80-100% dark chocolate chips

INSTRUCTIONS

In a large bowl mash the banana with a fork until smooth.

Add the rest of the ingredients and mix until evenly combined and forms a dough.

Line a small baking tray with parchment or baking paper.

Take 1 tablespoon of the mixture and roll into a small cookie shape. Flatten with the back of a tablespoon or bottom of a glass.

Decorate with sliced almonds or chopped walnuts.

Freeze for 15 minutes then keep in the fridge in an airtight container.

Will keep for 3-4 days depending on the ripeness of the banana used.

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healthy desserts recipes

11. Crunchy-Punch Bars

healthy desserts recipes

INGREDIENTS

1 cup almonds

1/2 cup peanuts

1/2 cup gluten-free brown rice (vegan, crisp cereal)

1/4 teaspoon salt

3 tsp pure maple syrup

INSTRUCTIONS

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside.

Add almonds, peanuts, cereal and salt to a large bowl. Stir until well mixed.

Pour maple syrup over this mixture. Fold until well incorporated.

Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into a tightly packed, even layer. Bake for 30-40 minutes. Bars must bake thoroughly, or they won’t hold together when cooled.

Allow to cool for 1 hour, or until completely cooled. Use a heatproof spatula to gently lift and loosen bars from parchment. Slice into 12 bars (6 rows by 2 columns).

Enjoy!

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healthy desserts recipes

12. Blueberry Chia Pudding

healthy desserts recipes

INGREDIENTS

1 cup homemade almond milk

1/2 cup organic blueberries

2 tablespoons organic chia seeds

1/2 teaspoon organic vanilla bean powder

Stevia or sweetener to taste

INSTRUCTIONS

Add all ingredients to a 16 ounce mason jar and seal it very tightly.

Shake it vigorously until everything is mixed well and put it in the refrigerator for about an hour, or until it thickens to your preference.

Stir it up before serving and add additional blueberries on top, if you prefer.

Enjoy!

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healthy desserts recipes

13. Strawberry Pie

healthy desserts recipes

INGREDIENTS

3 tablespoons coconut oil

1 1/2 cups almond flour

3/4 teaspoon stevia (for crust)

1 tbsp stevia (for filling)

3 pounds strawberries

1 teaspoon lemon juice

2 tablespoons corn starch

INSTRUCTIONS

Crust

Heat oven to 350°. Put coconut oil in 8ʹ′ʹ′ pie pan and place in the oven while it is heating to melt the coconut oil.

Once the oil is melted take the pan out of the oven and add the almond flour and stevia to the pan.

Mix with a spoon until the dry ingredients are moistened.

Using the spoon (or your fingers) press the mixture down in the pan pushing some up along sides of pan.

Put in preheated oven and bake for 12 minutes or until lightly browned. Let cool before adding strawberry mixture.

Filling

Remove the hulls from all the strawberries and rinse well.

Puree 1 ½ pounds of the strawberries in a food processor.

Pour puree in a pan and begin to heat over medium heat.

Take your stevia stevia, add it as well as the lemon juice, to the puree. Then add the cornstarch and stir to mix thoroughly.

Continue to cook over medium heat while stirring for about 6-7 minutes or until mixture begins to thicken.

Let mixture cool for about 15-20 minutes.

Meanwhile cut the remaining strawberries into bitesized pieces.

Mix these in with the thickened strawberry puree.

Spoon the strawberry/puree mix into the cooled pie crust.

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healthy desserts recipes

14. Animal Crackers

healthy desserts recipes

INGREDIENTS

1 cup – sunflower seeds

1/4 cup – flaxseed, ground

1/4 cup – coconut flakes

½ cup baking splenda

1 tablespoon – honey

1/8 teaspoon – salt

1 /4 cup – water

INSTRUCTIONS

Place shelled sunflower seeds in a food processor or blender.

Grind until it's the texture of coarse meal.

Place seed meal into a bowl and add remaining ingredients and stir with a spoon.

Chill in the fridge for 30 minutes.

Spoon batter onto wax paper.

Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick. Cut out shapes.

Place shapes on greased cookie sheet.

Bake in 300 degrees oven for 15 minutes. Remove from oven and cool on wire rack.

Delicious served with sweetened yogurt.

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healthy desserts recipes

15. “Honey” Recipe

healthy desserts recipes

INGREDIENTS

1 cup cold filtered water divided

⅛ teaspoon xanthan gum

6 tablespoons stevia (powdered)

⅛ teaspoon mineral salt

2 teaspoons honey flavoring, optional

5 drops (or more) yellow food coloring, optional

INSTRUCTIONS

Mix ¼ cup cold water with xanthan gum.

Mix remaining water, sweetener, and salt together in a saucepan. Bring to a boil.

While whisking, mix in the xanthan gum water.

Stir constantly until it begins to thicken.

Remove from heat and add in honey flavoring and food coloring.

Mixture should thicken more as it cools.

Store in an airtight container in the fridge.

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healthy desserts recipes

16. “Maple-Syrup” Recipe

healthy desserts recipes

INGREDIENTS

3 cups Water

2 tsp Natural Maple Flavor

1¾ tsp liquid stevia

1 tsp Xanthan Gum

⅛ tsp Salt

INSTRUCTIONS

In a large blender add the water, maple flavor, and stevia.

Blend on low speed.

While the blender is running, remove the lid and slowly add the xanthan gum and salt.

Once everything is incorporated and completely smooth, pour into pretty serving jars, tightly seal, and refrigerate overnight.

Ready to use the next day! Refrigerate to store and shake before using.

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healthy desserts recipes

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plants-rule · 5 years

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Peach, Plum, Blueberry Crisp – Healthy, Plant-Based, Gluten-Free, No Sugar Added, Oil-Free Vegan Summer Dessert Recipe

Fruit Crisp: Pure Summer Flavor

A simple fruit crisp is the easiest way to enjoy the season’s sweet bounty. Once you master the basic technique, you can use it throughout the year for any fruit. Apples taste like the Fall. Spring has lemon and blueberries. Winter is the place for pears and dried fruits.

But when summer hits…it’s PEACH SEASON!

Sweet Donut Peaches from the Farmer’s Market

You know what I’m talking about. You walk by them at the market and the smell smacks you in the face — ripe, juicy peaches pleading for you to take a bite. You buy a few and you can barely contain your excitement. It’s tempting to eat all of them in the short ride home. But you should save a few (or at least buy extras) for this dessert.

Peaches, plums, and wild blueberries create a sweet juicy filling. A quick gluten-free oat topping will make your “crisp”. You assemble, you sprinkled, you bake. An hour later, dessert is waiting… and summer is calling for celebration.

Peach, Plum, Blueberry Crisp – Healthy, Plant-Based, Gluten-Free, No Sugar Added, Oil-Free Vegan Summer Dessert Recipe

Peach, Plum, Wild Blueberry Summer Oat Crisp

Gluten-Free, Oil-Free, Vegan Recipe. No Refined Oil, Sugar, or Syrup.

Medium | Servings: 8 | Ready In: 50 minutes

Summer’s delicious fruits burst with flavor in this easy, healthy dessert. A crumbly gluten-free oat topping adds crisp texture for the juicy filling. Mix and match with any stone fruit and berries. Free of refined sugars and syrups, this vegan treat is indulgence without the guilt. If you like this, you’ll also love Gluten-Free Cinnamon Apple Pecan Crumble, Blueberry Cinnamon Quinoa Breakfast Bowl, and Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream,

Ingredients

For the Peach, Plum, Wild Blueberry Filling:

2 plums, diced

2 peaches, diced

1 cup wild blueberries (fresh or frozen, thawed)

2 teaspoons vanilla extract

1/4 cup water

1 tablespoon tapioca starch

For the Gluten-Free Oat Crisp Topping:

1/4 cup dried dates (about 50g), chopped

1/4 cup cashew pieces

2 tablespoons rolled oats

1/4 cup oat flour

1/2 teaspoon salt

2-4 tablespoons water, as needed

How It’s Done:

Preheat your oven to 375 F.

To make the Peach, Plum, Wild Blueberry filling: In a large bowl, combine the peaches, plums, wild blueberries, vanilla extract, water and tapioca starch. Stir well to coat the fruit. Pour the fruit into an 8-inch pie tin or square baking dish.

To make the Oat Crisp topping: In a food processor or using a small food chopper, chop the dates, cashews, and oats until crumbly. Add the oat flour, salt, and 2 tablespoons of water. Continue chopping (or pulsing) until the mixture comes together in small pea-sized clumps. Add more water, as needed, to reach this consistency. If the mixture becomes too wet, add more oats or oat flour.

To make and bake the Peach, Plum, Wild Blueberry Crisp: Use your fingers to clump the crumble the Oat Crisp mixture on top of the fruit. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.

Let cool about 10 minutes before serving.

Peach, Plum, Blueberry Crisp – Healthy, Plant-Based, Gluten-Free, No Sugar Added, Oil-Free Vegan Summer Dessert Recipe

Chef’s Katie’s Tips:

Make Extra Topping: Make extra of the Gluten-Free Oat Crisp topping and freeze it. With frozen peaches and frozen wild blueberries, you’ll be ready to make this dessert in no-time, any season of the year.

Endless Variations: Use this recipe as a template for enjoying summer’s fruits. You can use any stone fruit for the plums and peaches: apricots, pluots, and nectarines would also work. Instead of wild blueberries, you can use blackberries, raspberries, gooseberries, and currants.

Nut-Free: Substitute sunflower or hempseeds for the cashews.

Whole, plant-based, gluten-free ingredients come together to make this healthy vegan dessert, free of any refined sugars, flours or syrup

You’ll use both parts of the lemon for this recipe: The zest is in the topping and the juice gets mixed with the blueberry filling

Use your hands to combine the crisp topping mixture together. You’ll need a little bit of water to get small pea-sized clumps

Fresh summer blueberries shine in this recipe, but you can use frozen blueberries year-round

Use any variety of peaches, plums, or other stone fruit for this easy recipe. A great way to enjoy summer’s produce!

Peaches, plums, or other seasonal summer fruits work in this recipe

Nutrition Facts

Nutrition Facts Servings 6.0 Amount Per Serving calories 95 % Daily Value * Total Fat 3 g 5 % Saturated Fat 1 g 3 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 212 mg 9 % Potassium 146 mg 4 % Total Carbohydrate 17 g 6 % Dietary Fiber 3 g 11 % Sugars 8 g Protein 2 g 5 % Vitamin A 4 % Vitamin C 8 % Calcium 1 % Iron 5 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping List

Organic Dried Wild Blueberries

BUY NOW

Organic Oat Flour

BUY NOW

Lets Do Organic Organic Tapioca Starch

BUY NOW

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Peach, Plum, Wild Blueberry Summer Oat Crisp Fruit Crisp: Pure Summer Flavor A simple fruit crisp is the easiest way to enjoy the season's sweet bounty.

#baking #blueberry #crisp #dessert #gluten free #no added sugar #oat flour #oats #peach #plum #summer

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therewillbesparkles · 6 years

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Can you give a dog blackberries?

For those who don’t know what a legume is that’s Okay, either did I for a very long time. Since you just received him, it's going to take time to tame him down. A canine won’t wrestle to break down highly saturated fats content material. Do watch out with the fats soluble vitamins, (A, D, E and Okay). Because the 2/3 rd of the fats is a beneficial fat which doesn't elevate the LDL cholesterol, the fats in chocolate will not be harmful. I also eat dark chocolate far more often than before. Additionally, some sorts of grapes are extra acidic then others. August 16th, 2015 at 7:35 am Fed a golden-retriever-cocker-spaniel mix (about 65 lbs.) 7 or eight grapes at breakfast one morning, then about 4 hours later decided to examine and pulled up this webpage. Then again, one ought to by no means over-do the feeding. Feeding Dogs: Wet Meals versus Dry Food, Which is Best?

Think about a cafe with actual meals. Relying on the breed, some dogs require a meat-heavy food plan while others call for plant-based mostly food to fulfill their body’s nutritional necessities. Just lately, it's many more food dyes that we proceed to use. In actual fact, blueberries are greater than protected to your dogs. They are also a supply of vitamins D, E, and Okay. They are also excessive in beta carotene, potassium, and fiber. Oranges are high in Potassium, vitamin C, folate and Thiamine. Cashews are full of nutrients like calcium, magnesium, antioxidants, and proteins that can nourish your pup! Of course, this sort of fruit shall be strongly beneficial for you. Thanks for the thought, I'll consider it. In actuality, they’re one of the highest resources of weight loss plan Okay you’ll be capable to consume! Study what human foods are okay to your pet together with some recipes for healthy treats.

Actually, a number of of the foods talked about surprised me fairly a bit as I have seen people unknowingly feed them to their canine. Please verify along with your vet earlier than giving your canine any foods you need. Giving her these as treats might contribute to health issues. Because of this, you need to peel the mango first before giving it to your dog. In case you absolutely want to present your dog peach, be certain to solely give the outer layers of the fruit, because cyanide can seep out from the pit into the meat close to the middle. When deciding what portion to offer your dog, concentrate on her size. It’s a refreshing treat you can safely give your dogs particularly during the warm summer time season. These fruits are already sweet, so no want to provide them artificially sweetened blueberries which can pose problems to your canine. You need not spend large dollars to preserve your doggie’s health.

They just want a fast washing and they’re able to go. As with any other Is it safe for a dog to eat blueberries? foods, test the substances rigorously for ones which can be dangerous to canine. There are different cruciferous vegetables which are extremely beneficial for people. For us, fruits and vegetables are at all times healthy, but that’s not the case for our dogs. However though grapes can also be bad for some canines particularly if they are little . Plus, these little jewels have been confirmed to enhance memory, stop certain types of cancers and forestall coronary heart illness. Asparagus doesn’t really have any additional benefit to your dog and merely put, it's difficult to eat it uncooked. It isn't beneficial to often feed your dog peas, however it's safe in small amounts. I feed my canines Nutro Ultra and Blue Buffalo. And different research have shown that dogs with blueberries in their diet have better blood sugar levels and cardiovascular health.Start with very few blueberries first after which increase the amount if you discover that your dog tolerates and eagerly eats them. It can be better to present your buddy a number of pear slices than to offer it a whole pear since a dog will seemingly take the time to spit out the seeds. The blueberries you may discover strolling by means of your neighborhood Complete Foods and wild blueberries alike are identified for the polyphenol potency. Never give your canine berries that are already old or moldy because it could result in digestive upsets. Chocolate is one of the most harmful foods that you could give a dog. Everybody in this universe loves animal like you are serches about Can Canine Eat Blueberries. And the perfect technique to do that's to stop buying the crap they are promoting. Then, spoon the banana mixture (ought to look gentle) evenly into the molds in the identical approach.

Predominant meal fruits: Similar thought as the veggies! Veggies: Raw veggies must be processed in a blender or food processor for our dogs to be able to absorb the nutrients easily. Instead of snacking on chips and junk food- keep graham crackers, peanut butter, low fats cheese and and crackers together with fresh fruits and veggies readily available for those 'snack attacks'. Carbohydrates work substitutes for fats and replacing fat wealthy meals with carbohydrate food can aid you in weight reduction. Other than bloating, nuts may cause vomiting, diarrhea, and even the formation of kidney stones. For unknown causes, grapes may cause kidney failure in dogs, so completely keep away from this fruit. For these causes, it is best to limit your dog’s cottage cheese intake to at least one or two small spoonfuls per day or less. There are commonplace pointers, however all the time keep in mind that a dog’s nutritional necessities additionally differ from breed to breed.

Nonetheless, it's best to limit your dog’s peanut butter intake. Kale might be fairly tough so it can be finest for those who cooked it previous to serving. A small canine can do well with ten blueberries or less. Most canine homeowners know the basics, but there are at all times foods that make you stop and surprise. Here are some important nutrients in bell peppers that may help your dog. After all a dog may not drink more water as a result of it doesn’t know any higher. Combine totally, add extra water if it is simply too dry. Yes I spent about 20% more on food and treats annually but! One of the best treats are dried fruits. Nonetheless, this pure sweetness makes them an excellent addition to homemade dog treats. There isn't a nutritional worth to popcorn so it is certainly not one thing a canine will ever profit from but it's best to not feed it popcorn. If you still choose to feed blueberries to your puppy, I would highly counsel consulting with your veterinarian first.

Also, don’t feed your dog an excessive amount of of it to keep away from any stomachaches or worse, diarrhea. You shouldn’t give your dog nuts. But because you love your fury little fella, you’d in all probability give up that tiny ball of goodness. Attempt frozen blueberries make for a crunchy deal with canines love. Pro tip: Frozen carrots make great chew toys/snacks for teething puppies. Pickles taste nice in burgers or as is however these is probably not as protected for canine to eat on a regular basis. Canines love meat, and meat is great for canines. Meat, fish, and poultry should always be thoroughly cooked to limit the chance of meals-borne disease. Bananas - Bananas are wealthy in vitamin B6, soluble fiber, and other worthwhile nutrients. They are at all times great. Numerous dogs like to eat fruits but it has come to my attention that there is only a list of fruits that are good for dogs. Canines instinctively know when meals like a blueberry is nice for them. Watermelons are a great option to cut back dehydration in the summers. Antioxidants are good for fighting most cancers and fiber is nice for decreasing cholesterol ranges and enhance immune techniques of your canine.

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therecipes-includingcake · 6 years

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Rhubarb Crumble Granola (and what is a 'natural flavour'?)

Over the last few month I have been working behind the scenes to develop my Wholeplus flavour range, it is still in the works but I hope to unleash the exciting new products and creative philosophy very soon!

A huge part of my investigation process was in aligning optimal taste and texture with highest quality ingredients. When I launched Wholeplus I initially only had three flavours in the range- chocolate, cinnamon and vanilla as these were the only real food powders I could get and I was resistant to explore 'natural flavours' because I didn't understand them. It was very limiting.

So, what are 'natural flavourings'?

Taken from the web: 'Natural flavourings are flavouring substances or flavouring preparations which are extracted from vegetable or animal materials and are not further chemically modified or changed.'

So basically, natural flavours come from natural sources — the original ingredient is found in nature and then purified and extracted and added back into the food. This is the only way it is truly possible to have foods in certain flavours, and nearly all companies use them including most of the health brands I know.

This has become sensationalised in various articles online with headlines such as 'is beaver butt used to flavour your food?' (Yes indeed the anal secretions of beavers can be used in foodstuffs and is actually pretty wide spread in the perfume industry as a musky smell- who knew!) BUT Don't worry this DOES NOT appear in my products!

My biggest takeaway from this process of investigation is to be fully aware, do you own research and ask questions of the manufacturer if you are unsure how ingredients are derived.

My investigations brought me to Foodie Flavours and after doing some thorough research to understand what natural flavours really are, a face-to-face meeting with the company, and confirmation that all of their products are indeed vegan, gluten free, sugar-free and made in the UK, I was gifted some flavours to take home for my trials.

As well as Wholeplus Toppers recipes, I decided to put the Foodie Flavours to good use and created a granola recipe in a couple of flavours combinations. Both were great, but I have a real thing for the sweet and sour tang of rhubarb which is amazing.

Of course you can use any other 'flavouring' types you like- any extracts of choice or vanilla bean, cinnamon ginger etc.

Granola is a perfect snack all on its own, but in a 'smoothie bowl' (top pic) that was almost like custard in its consistency it was a wonderful combo of smooth and crunchy. This was simple to whip up with water, frozen banana and cashews blended up. Yoghurt gives a similar creamy contrast too.

I also love how the freeze dried beetroot gives a great nutritional boost and lovely pink hue to compliment the rhubarb. Beetroot powder would also work well I imagine but I think beet juice would make the resulting granola too wet and soft.

You could add any chopped nuts or seeds you like, I used roughly half pumpkin seeds for some flecks of colour and the rest a combo of mixed chopped nuts.

Other flavours that would make great granolas...

Chocolate orange with cocoa and orange flavour (or zest)

Cinnamon ...because cinnamon with everything works ;-)

Bakewell tart- almond flavour with flakes almonds and some dried cherries (stir those in after!)

Banana Bread- I have tried this mashed with fresh banana and dried bananas chunks and it's great. These was my first granola recipe experiments that used pureed fruit.

Tropical Trip with a tropical flavour and then coconut curls and dried fruit chunks mixed through once cooked.

PB&J granola- this recipe made great chunky clusters!

What are your favourite flavour combos?

Recipe: Rhubarb Crumble Granola

(with Foodie Flavours)

Ingredients:

1 1/2 cup oats

1 cup chopped nuts/seeds

a pinch of sea salt

3 tbs coconut oil- melted

1/4 cup mild syrup of choice (I used coconut syrup)

approx 8 drops Foodie Flavours rhubarb flavour* (they suggest 20 drops per kg of product)

1/4 cup freeze dried beetroot powder* (optional for colour)

*You could omit the beetroot and/or use an alternative flavour type of your choice. I also tried 'dulce du leche' flavour as seen below in the lighter variation.

Method:

Stir together all ingredients in a medium bowl until well coated.

Spoon onto a lined baking tray in a thin even layer and bake for approx 15-20 mins on a medium heat- roughly 160C until lightly golden and toasted. Allow to cool thoroughly before storing in an airtight container. I found the granola lost it crispness after a couple of days, but it still tasted good!

#wholeplus #foodie flavours #natural flavours #granola #breakfast

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ajmaurya · 6 years

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Thai cooking places accentuation on delicately arranged dishes with strong aromatic components and a fiery edge.Thai sustenance as illustrating “multifaceted nature; meticulousness; surface; shading; taste; and the utilization of fixings with therapeutic advantages, and additionally great flavor”, and in addition mind being given to the nourishment’s appearance, smell and setting.

Thailand was a cross streets of East to West ocean courses making its way of life and food be implanted with Persian and Arabian components. Remote formulas have been coordinated with customary Thai dishes, bringing about one of a kind flavor that is unmistakably Thai.

The ‘Tai’ individuals moved from valley settlements in the sloping locale of Southwest China (now Yunnan area) between the 6th and thirteenth hundreds of years, into what is presently known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Impacted by Chinese cooking procedures, Thai food thrived with the rich biodiversity of the Thai promontory. Accordingly, Thai dishes today have a few similitudes to Szechwan Chinese dishes.

Thai cooking is all the more precisely depicted as five territorial foods, comparing to the five fundamental areas of the nation:

Bangkok food of Bangkok and Metropolitan zone, above all else cooking base on Chinese and Portuguese impact.

Focal Thai food of the level and wet focal rice-developing fields, site of the previous Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon individuals from before the entry of Tai gatherings in the region.

Isan or northeastern Thai food of the more parched Khorat Plateau, comparative in culture to Laos and furthermore impacted by Khmer cooking to its south, as confirm by the sanctuary ruins from the season of the Khmer Empire.

Northern Thai food of the verdant valleys and cool, forested piles of the Thai good countries, once managed by the previous Lanna Kingdom and home to most of the ethnic gatherings of Thailand.

Southern Thai food of the Kra Isthmus which is verged on two sides by tropical oceans, with its numerous islands and including the ethnic Malay, previous Sultanate of Pattani in the profound south.

Meals in Thai food

1 Tom Yum Goong (Spicy Shrimp Soup)

The quintessential Thai smell! An intense, reviving mix of fragrant lemongrass, stew, galangal, lime leaves, shallots, lime squeeze and fish sauce shapes this exemplary soup, giving it its unbelievable home grown kick. Succulent new prawns and straw mushrooms loan it body. A flexible dish that can fit inside for all intents and purposes any feast, the particular scent helps you to remember extraordinary fragrance, while it’s strengthening harsh fiery hot taste just shouts ‘Thailand’!

2 Som Tum (Spicy Green Papaya Salad)

Hailing from the Northeast province of Isaan, this shocking dish is both incredible divider – some can’t get enough of its nibble, some can’t deal with it – and extraordinarily unmistakable. Garlic, chilies, green beans, cherry tomatoes and destroyed crude papaya get drastically pummeled in a pestle and mortar, so discharging an adjusted sweet-harsh zesty flavor that is not effortlessly overlooked. Territorial varieties toss peanuts, dry shrimp or salted crab in with the general mish-mash, the last having a gut-purifying ability that gets numerous newcomers off guard!

3 Tom Kha Kai (Chicken in Coconut Soup)

A mellow, more agreeable curve on Tom Yum, this notable soup injects blazing chilies, daintily cut youthful galangal, squashed shallots, stalks of lemongrass and delicate portions of chicken. However not at all like its more watery cousin, lashings of coconut drain diminish its zesty blow. Finished off with crisp lime leaves, it’s a sweet-noticing mixture, both smooth and convincing.

4 Gaeng Daeng (Red Curry)

Made with pieces of meat, red curry glue, smooth coconut drain and finished off with a sprinkling of finely cut kaffir lime leaves, this rich, fragrant curry dependably gets those taste buds shivering. Getting it done when the meat is stunningly delicate, it could be compared to a lovely lady: it’s mellow, sweet and carefully fragrant. What’s more, similar to all genuine romance issues, nonappearance influences the heart to become fonder.

5 Pad (Thai style Fried Noodles)

From Cape Town to Khao San Road, the default global Thai dish! Dropped in a burning hot wok, fistfuls of little, thin or wide noodles (you pick) do a hot moment long move close by crunchy beansprouts, onion and egg, before landing for the closest plate. A genuinely intelligent eating knowledge, a large portion of its fun (and flavor) lies in then utilizing a group of four of going with toppings – angle sauce, sugar, stew powder and finely ground peanuts – to wake it from its sleeps.

6 Khao Pad (Fried Rice)

Fried rice, egg, onion, a couple of herbs – nothing all the more, not much. A mainstream lunch dish served ordinarily with a wedge of lime and cuts of cucumber, the mystery of this honest dish lies in its straightforwardness. The idea is this: you’re the one eating up it, so you dress it. To do as such, Thais utilize everything from prawns, crab or chicken to basil, bean stew and left-finished vegetables, in the process transforming an unremarkable homeless person into a gastronomic sovereign!

7 Pad Krapow Moo Saap (Fried Basil and Pork)

An amazingly mainstream ‘one plate’ dish for lunch or supper, browned basil and pork is positively a standout amongst the most famous Thai dishes. It is made in a steaming wok with loads of sacred basil leaves, expansive crisp stew, pork, green beans, soy sauce and a little sugar. The minced, greasy pork is slick and blends with the steamed white rice for a dazzling satisfying supper. It is frequently finished with a fricasseed egg (kai dao) you will no doubt be inquired as to whether you might want an egg with it. Know that most Thai individuals request bunches of stew in this dish so in the event that you are not a fanatic of shivering lips, request you cushion krapow ‘somewhat fiery’.

8 Gaeng Keow Wan Kai (Green Chicken Curry)

Morsels of crisp chicken. Cherry-sized eggplants. Delicate bamboo shoots. Sprigs of Coriander. Liberal modest bunches of sweet basil. These modest components shape the body of this original curry. Be that as it may, how can it get so brilliantly green you inquire? Gracious, that’ll be the spoons of green curry glue that is blended irately into hot velvety coconut drain. Served close by a bowl of fragrant Thai rice, Gaeng Keow Kan Gai is the extraordinary inverse.

9 Yam Nua (Spicy Beef Salad)

If there was such an unbelievable marvel as a ‘Plate of mixed greens Hall of Fame’, Thailand’s lively claim breed, or ‘yam’ as they are known here, would without a doubt assume pride of position. Unconvinced? Experience the new, blazing rush of yam nua – with its buoyant blend of onion, coriander, spearmint, lime, dried bean stew and delicate pieces of meat – and you won’t be. It splendidly epitomizes the animating in-the-mouth-excite of every Thai serving of mixed greens, the yummy-ness of yam.

10 Kai Med Ma Muang (Chicken with Cashew Nuts)

Pardon the joke, yet sightseers go crazy for this blend browned dish. Maybe it’s the fiercely differentiating surfaces of a dish that saut’s chicken close by broiled cashews, sweet soy sauce, onions, chilies, pepper, carrot and mushrooms. Maybe it’s the sweetening dash of nectar that interests. Do you truly mind? The imperative thing is that this dish works: it’s basic however delicious, somewhat agreeable yet still absolutely Thai.

Beverages

Cha yen – Thai frosted tea.

Krating Daeng – a caffeinated drink and the starting point of Red Bull.

Nam maphrao – the juice of a youthful coconut, frequently served inside the coconut.

Nam matum – an invigorating and sound drink produced using the product of the Bael tree.

Oliang – a sweet Thai dark frosted espresso.

Satho – a customary rice wine from the Isan locale.

Nam bai bua bok – A reviving and solid drink is produced using the green leaf of the Centella asiatica.

Other alcoholic beverages from Thailand incorporate Mekhong whisky and Sang Som. A few brands of lager are fermented in Thailand, the two greatest brands are Singha and Chang

Insects

Certain bugs are additionally eaten in Thailand, particularly in Isan and in the north. Many markets in Thailand highlight slows down which offer broiled grasshoppers, crickets (ching rit), honey bee hatchlings, silkworm (non mai), insect eggs (khai quip) and termites. The culinary innovativeness even stretches out to naming: one delicious hatchling, which is additionally known under the name “bamboo worm” (non mai phai, Omphisa fuscidentalis), is conversationally called “express prepare” (spoil duan) because of its appearance

Sweets

Mango layer cake

This mango cake formula is so crisp, fleecy and scrumptious, in addition to it’s enjoyable to make. In Thailand cakes like this are served at all the enormous lodgings where cooks include fancy trimmings arranged with new mango and coconut. Here I’ve disentangled the procedure while keeping the first taste. Furthermore, what is that? I’d depict it as similar to strawberry shortbread aside from with the outlandish taste of mango.

Mmm Mango Pudding – an extraordinary approach to utilize new summer mangos!

Mangos are in season amid the mid year months, and this pudding is an incredible approach to utilize them. I made it as of late for my relatives from Asia, and they preferred it superior to their most loved mango pudding which they more often than not arrange at a diminish total eatery. What makes it additional great is the way that it is made with coconut drain as opposed to whipping cream or general drain. Dissimilar to dairy items, coconut drain brings out and upgrades the essence of the mango.

Mango Ice Cream, as in Thailand

Attempt this fabulously simple formula for mango dessert as in Thailand! The surface of this solidified pastry is somewhere between sorbet and frozen yogurt, and brimming with mango season. Brisk and easy to make as well, in light of the fact that there’s no stove included – not even a frozen yogurt creator. All you require is a blender or nourishment processor. Makes an excellent treat to serve organization, and simple as well, since you can influence it to well ahead of time.

Thai-style Creme Caramel

A Thai form of the great creme caramel treat that is super-simple to make, liquefy in-your-mouth tasty, and more beneficial than conventional creme caramel! This formula calls for coconut drain rather than cream (coconut drain contains great fats that really bring down your cholesterol), so in case you’re lactose-bigoted, this is a decent treat decision for you. It likewise makes a rich sweet to serve visitors or take to a gathering.

Pineapple Upside-Down Cake with Mango and Caramel!

Envision an exemplary pineapple topsy turvy cake jeweled with bits of mango and bound with caramel sauce – paradise! Enjoyable to make, astounding to eat, this scrumptious cake fulfills everybody extremely. It’s straightforward as well – only 1 cake container and no requirement for icing. I want to serve this cake in the late spring as a result of its tropical suggestions: kinds of coconut, pineapple, and mango. The caramel is a surprising reward, hoisting this cake to the ‘best ever’ status in my family.

Thai Banana-Lychee Dessert

This simple treat just takes minutes to make, however don’t be cheated by its straightforwardness – the taste is so superbly sweet and extraordinary that I think that its addictive! It likewise happens to be inconceivably sound. An incredible approach to go through remaining bananas as well.

Thai Tapioca Pudding (sans gluten/veggie lover)

Here’s a pastry formula that is tropical-delectable, simple, sans gluten and veggie lover as well! When purchasing custard, I like the ‘seed’ custard found in the preparing passageway of most customary general stores. You can likewise purchase ‘pearl custard’ at any Asian supermarket. Custard originates from the cassava plant and is a root vegetable, not a grain (subsequently sans gluten), with some sound unsaturated fats, so you can make the most of your sweet faultless.

Simple Tropical (and Local) Fruit Salad

This delightful Thai organic product serving of mixed greens formula is an essence of heaven. Tropical natural product – or a blend of tropical and neighborhood organic product – is prepared together in a sweet coconut-lime natural product plate of mixed greens dressing that upgrades however never overpowers the tasty taste of the organic product. Pick your own mix of neighborhood and intriguing natural product for this simple crisp organic product treat.

Mangosteen Clafouti

Mangosteen is a wonderful Thai organic product that is currently accessible in the US and Canada. Since it contains such a significant number of cell reinforcements, mangosteen likewise offers various medical advantages. In the event that you can’t discover it, lychees make an impeccable substitution and are accessible canned and also new.

Health & Thai food

The blend of herbs and flavors utilized as a part of Thai dishes. These herbs and flavors have ailment battling and safe framework boosting properties.

Here are a few illustrations:

Garlic lessens cholesterol and circulatory strain and it has both anti-infection and contagious properties. It can be utilized to treat hacks and colds and enhances press digestion.

Chillies help the invulnerable framework, ensure heart and clear the sinuses. Red chillies are high in vitamin C.Cumin enhance resistant framework and treat a sleeping disorder, heaps, asthma, bronchitis, respiratory scatters, regular cool, sickliness, skin issue, bubbles and disease.

Ginger,The restorative employments of ginger is practically interminable. Ginger contains chromium, magnesium and zinc which can enhance blood stream. It is likewise enhances retention, anticipates frosty and influenza, diminishes torment and irritation.

Turmeric is an extraordinary calming. It ensures the skin and it has been referred to be utilized as a treatment for dermatitis and other skin issues. Turmeric shields the body from harms. Additionally, turmeric battle against bacterial diseases.

Lemongrass can clear stomach hurts, cerebral pains and counteracts basic icy. It likewise has against contagious properties.

Coriander contains press and both vitamin A, C, K and hints of the B vitamins. It gives high measure of calcium and potassium. Coriander is against septic, pain relieving, assists with absorption, hostile to parasitic and a characteristic stimulant.

“One of the dreams on my wish list is to spend more time in Thailand”

Thai cuisine:A Tourist choice Thai cooking places accentuation on delicately arranged dishes with strong aromatic components and a fiery edge.Thai sustenance as illustrating "multifaceted nature; meticulousness; surface; shading; taste; and the utilization of fixings with therapeutic advantages, and additionally great flavor", and in addition mind being given to the nourishment's appearance, smell and setting.

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consulting-celiac-in-the-tardis · 7 years

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Triple Berry "Whole Grain" Gluten Free Muffins (Vegan, Oil Free, Refined Sugar Free)

New blog post! Let's be honest: there are countless healthy muffin recipes online and all of them probably claim to be The Best Healthy Muffin Recipe Ever. My triple berry gluten free muffins, though, are something special. Why? Well, first of all, this isn't just a gluten free muffin recipe; it's also a vegan muffin recipe that is free of refined sugar and oil...but still tastes finger-lickin' good. Thanks to quinoa and buckwheat flour, these gluten free muffins also have a hardier flavor and a moister texture than most of the gluten free muffins you can find in stores. (If you miss starting the day with a whole wheat muffin, these gluten free muffins might be just what you need).

The last reason why these triple berry muffins need to land on your menu ASAP? These babies taste like a healthy blueberry muffin on steroids. Adding pieces of raspberries and blackberries creates a scrumptious mix of sweet and tart bites - especially since this is a healthy banana muffin recipe at the base. In fact, I may or may not have devoured half a dozen in only a few days. Apparently, I can't resist enjoying a soft, moist and berry-packed muffin for a gluten free snack!

Ingredients for Your Triple Berry Gluten Free Muffins:

Ready to try out this vegan muffin recipe for yourself? Start by gathering a few simple ingredients. This makes around 15 medium vegan muffins.

Healthy Muffin Dry Ingredients:

1 cup quinoa flour, 1/2 cup buckwheat flour and 1/2 cup gluten free all purpose flour (I used Bob Red Mill's 1-for-1 gluten free baking flour).

1 tsp baking soda

1 tsp baking powder

1-2 tsp cinnamon (I like a lot of cinnamon in all of my baked goods!)

Healthy Muffin Wet Ingredients:

1 medium banana, mashed 1 chia egg (1 TBSP ground chia seeds + 2 TBSP water) 1 tsp vanilla extract 1 1/4 cups watered down cashew milk (can sub with another kind of dairy free milk or regular milk) 1/2 cup frozen mixed berries

Instructions to Make the Best Healthy Muffins

These gluten free muffins are also simple to make! To start, preheat the oven to 400 degrees and whip up your chia egg. For the chia egg, all you need to do is mix 1 TSBP of ground chia seeds with 2 TBSP of water. You can either use pre-ground chia seeds or grind your own with a high-speed blender or coffee grinder. Once the ground chia seeds and water are combined, set aside your chia-water mix to gel.

Then, add all of your dry ingredients into one bowl. In another bowl, mash your banana and add one cup of your milk and your vanilla extract. After giving your chia egg around 10 to 15 minutes to gel, pour it into your other wet ingredients and mix. Now the fun part: combine your wet and dry ingredients and stir thoroughly. Add the other 1/4 cup of dairy free milk and make sure your gluten free muffin batter is well incorporated. The batter should end up being pretty wet. If your vegan muffin dough is too dry to mix together easily, though, add a little extra milk or water. Finally, pour 1/2 cup of mixed berries into your dough and fold them in. I used a mix of frozen blueberries, blackberries and raspberries, but you can certainly use any of the cheap summer berries hanging around in your fridge. If you use strawberries, be sure to chop or break them up so all of your fruit is about the same size (mine were roughly the size of dimes). Now all you have to do is transfer your gluten free muffin mix into a paper-lined muffin tin (these muffins are extra moist, so I definitely recommend using muffin liners for easy removal and to encourage your muffins to stay together). I filled up each liner to the halfway mark and ended up with around 15 muffins.

Pop your healthy blueberry muffins in the oven and let them do their thang for 15 to 18 minutes, rotating the pan halfway through. You'll know that the muffins are ready when the tops are golden brown and a toothpick comes out clean. (FYI: these healthy muffins don't rise as high as some of my other gluten free baked goods, so don't depend on height to tell if these gluten free muffins are done). Baking time can differ depending on your oven and where you live (I'm in Colorado, which means high elevation!), so I'd suggest checking at the 10-minute mark and going from there. Let your muffins cool for 15 minutes or so, and then dig in! My favorite part about these gluten free muffins is biting into a huge pocket of berries. Add some nut butter on top and it's like eating a delicious and allergy-friendly PB&J sandwich! I also enjoy these healthy muffins crumbled on a (vegan) yogurt parfait, as a topping to my morning smoothie bowl or as a gluten free snack when I'm on the go.

How can you make this healthy muffin recipe your own? I haven't tried any ingredients besides the ones that I listed above; however, you could probably use just quinoa flour, buckwheat flour or all purpose flour. The texture of the muffins will change, though. You could also try adding some chocolate chips or cacao powder if you're craving a sweeter treat or superfood powders like maca or turmeric for an extra healthy muffin recipe. If you want some hidden veggies, you can even make a "greens muffin" by blending the milk with spinach or another leafy green before adding it to the batter (like with my mini baked green pancakes)! As always, use this gluten free muffin recipe as a springboard for your perfect muffin.

Like this recipe? Tweet it out by clicking here: "Blueberry muffins got an upgrade w/ triple berry #glutenfree muffins! #Vegan, #oilfree & #sugarfree! @collegeceliackc http://bit.ly/2vmASYi"

The truth is, I've always been partial to a good blueberry muffin recipe. As I've shared before, blueberries are my favorite berry - and what could be better than a fluffy muffin filled with juicy berries? After tasting these triple berry gluten free muffins, though, I think that I have a new favorite.

Because the only thing better than blueberry muffins has to be (secretly healthy) muffins with three times the berries and three times the flavor! What is your favorite kind of muffin? Do you miss a "whole grain" flavor in your gluten free baked goods? Tell me in the comments! via Blogger http://ift.tt/2t76lx5

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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