#Almond flour banana bread with walnuts

[simmeringstarfruit]

Nuttiest Nut Loaf: Peanut Butter and Almond Loaf Cake

Nuttiest nut loaf cake! Loaded with nuts and seeds, this moist nut loaf cake recipe is made with puréed dates or mashed banana, plus almond flour, coconut, peanut butter, flax seed, and cinnamon. Including vegan nut loaf and gluten-free paleo nut loaf cake recipe variations. Serve with ice cream or whipped cream for a decadent nutty dessert. Inspired by the nutcake from Legend of Zelda Breath of…

[morethansalad]

Vegan Banana Nut Bread Cookies (Gluten-Free)

[what-marsha-eats]

Gluten free.

[whimsigothwitch]

Banana bread with blackberries and dates

A little kitchen witch magic for you all, I bake all the time so decided that I'll share some recipes once in a while on here too! This banana bread is perfect for (late) Lughnasadh celebrations, or just when you are in the mood to bake.

Witchy touches during baking;

Add the herbs or spices with intention! For example cinnamon for warmth and prosperity, nutmeg for protection and vanilla for love (while you add these spices, stir clockwise and say their magical properties aloud or in your head)

When pouring the cake batter in the baking mold, draw a sigil or rune of choice with intention.

Share the magic with loved ones or with yourself!

Banana bread recipe

240g flour (of choice)

15g baking powder

pinch of soda

1 tsp cinnamon, nutmeg powder

Few drops of vanilla/ 1 sachet vanilla sugar

5 dates (pit removed)

2 bananas

2 eggs

50g butter (of choice, can also be oil)

Handful blackberries

Preheat the oven to 210 degrees.

Mix dry ingredients together.

Blend the bananas, eggs and dates in a blender until smooth and add to the dry ingredients.

Mix this together, and add a handful of blackberries. Mash them a bit and fold through the batter.

Grease a cake mold, or cupcake mold with some butter and put the cake batter into the baking mold.

(Optional) You can also add walnuts, almonds whatever kind of nut you’d like.

Bake for 20-25 minutes, check with a skewer (if it comes out dry, the cake is done!)

[blackswallowtailbutterfly]

A Chocolate Suntato Cake From 2024

I successfully made my chocolate suntato cake for my grandparents and my aunt last evening. We had it for dessert tonight. :) It's based on the famous chocolate potato cake from 1912, but I did my own spin on it.

CAKE Dry Ingredients: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 teaspoon mace 1/2 cup grated dark unsweetened chocolate or chocolate curls 1/2 cup unsalted nutmeats (as many different ones as you can: hazelnuts, pine nuts, Brazil nuts, pumpkin seeds, sunflower seeds, walnuts, almonds, macadamia nuts, pecans, cashews, pistachios)

Wet Ingredients: 1/2 cup butter or margarine 1 cup brown sugar 2 large eggs 1/2 cup goat milk At least 1/2 cup mashed sunchokes

Preparations: 1. Dig up sunchokes if in season (December is perfect; just remember to fill in and water the disturbed area afterward). You won't need very many, but too many is better than not enough. If not in season, or if you bought them, skip this step. 2. Clean sunchokes but don't peel. 3. Steam sunchokes until tender and then hand-mash as finely as possible. It's okay if you have more than 1/2 cup. Even a full cup is fine. 4. Grate 1/2 cup of dark, unsweetened chocolate if unable to find already grated. 5. Beat the two large eggs very well. 6. Select a small amount of every unsalted culinary nut you can, roughly even in amount, and crush in a mortar and pestle. 7. Add the dry ingredients together in a container and sift them. Remember, the brown sugar doesn't count here. 8. Butter the bottom and sides of a cake pan (margarine works too). 9. If needed, crush brown sugar lumps into a more powdery form using mortar and pestle.

Directions: 1. In a separate bowl from the dry ingredients, thoroughly mix the butter and brown sugar. 2. Add beaten eggs and mix thoroughly 3. Add goat milk--it's going to curdle at this stage. Don't be put off; it's going to be fine. Mix as well as you can. 4. Add steamed and mashed sunchokes and mix well. 5. Add the sifted mix of dry ingredients and fold. Don't mix too hard or the flour will make it weird. It's even okay if it doesn't quite look like a homogenous mixture. 6. Set oven to 177C/350F. 7. Dump cake mixture into buttered cake pan. 8. When the oven has reached the correct temperature, place the cake in the middle and set a timer for 55 minutes.

FROSTING Ingredients: 2 tablespoons butter/margarine 3/4 cup brown sugar 1/4 cup goat milk 1/2 of a large unsweetened dark chocolate bar 1/2 teaspoon of vanilla

Directions: 1. Put butter/margarine in a small saucepan. 2. Heat on medium. 3. When the butter has melted, add sugar and goat milk. 4. Stir well, mixing ingredients thoroughly. 5. Add unsweetened dark chocolate and mix well. 6. Once the chocolate has melted, turn heat lower and stir until sauce begins to boil. 7. Set a timer for 5 minutes. 8. Stir mixture until the time is up, never allowing it to stick to the sides or bottom. 9. Remove from heat and add vanilla. 10. Mix until a it's good consistency for spreading. 11. Pour onto finished cake and spread evenly. 12. Allow to cool down for an hour. 13. Place in fridge overnight.

Enjoy!

The result should be somewhat cakier than banana bread and not as moist, but it shouldn't be dry or too dense. You'll notice it's not really a "chocolate cake". It's kind of like a nutty muffin--this is why you want to use a mortar and pestle for the nuts and also why you want to leave the skins of your sunchokes on. Gives it a lovely crunch and texture. The smell of the spices should still be quite potent, almost like fruit cake but without the (IMO) nasty chunks of candied bitter orange. It's a very good Christmassy dessert!

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[badlymadedndsideblog]

The ultimate mix and match qucik bread recipe:

if something is beautiful it should be shared and cherished, and this banana bread recipe is the most beautiful thing I have ever seen. It’s a formula for making quick breads/muffins from a Food Network Magazine from like 2012 and it works miracles. It’s so flexible and delicious. Also ignore the part where it says to only use 1 fruit or vegetable type, I’ve mixed and matched to get to 1 cup. My all time favorite is banana zucchini bread. And it’s scalable!! I love using it to use up produce thats about to go bad. Its a very flexible and adaptible recipe/ recipe framework. Recipe in text form:

Choose a Flavor: Prepare one cup of fruit or vegetable (1 kind) such as pear(shredded and squezzed dry), apple(shredded and squezzed dry), banana(mashed), carrot(shredded), or zucchini(shredded and squezzed dry) *Note from me: I have used mixtures of multiple of these fruits/veggies adding up to one cup like a mix of zucchini and banana with great results. I have also had sucess using 1/4 cup cut up dried fruit (such as raisins) mixed with 3/4 cup warmed up applesauce*

Pick Your Mix-Ins: Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit: walnuts, pecans, almonds, hazelnuts, pistachios, dried cherries, dried cranberries, dried currants, raisins, dried figs, dried apricots, pitted dried dates, rolled oats, chocolate chips, shredded coconut. *Note from me: I never add oats, but if you do add a lot of them you may have to decrease the amount of flour you use slightly*

Prepare the Pan: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans. *Note from me: you can also use muffin or mini muffin tins*

Make the Batter: Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined. *Note from me: you can use any mix of white & brown sugar, and you can use AP flour or a mix of AP and whole wheat flour, also playing around with differnt seasonings and flavorings is fun*

Bake the Loaf: Spread the batter in the prepared pan/pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. *Note from me: check at like 15-20 minutes for muffins*

Make a Glaze: Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes. Chocolate: Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt. Vanilla Bean: Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean. Brown Butter: Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately. Citrus: Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest. Cream Cheese: Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and 1/4 teaspoon vanilla extract.

Happy baking and enjoy!!!

[danahealthyproducts]

Meal Ideas for a Gluten-Free Diet: Delightful Millet Cookies and More

Maintaining a gluten-free diet doesn't have to feel like a restriction; instead, it can be an opportunity to explore exciting and nutritious meal options. Whether you have celiac disease, gluten sensitivity, or simply choose to avoid gluten for health reasons, there are countless delicious and healthy meals to enjoy. One versatile ingredient that can serve as the foundation for many gluten-free recipes is millet. Here, we’ll explore meal ideas centered around millet cookies and other gluten free meal, ensuring you never feel deprived while following a gluten-free meal plan.

Understanding a Gluten-Free Diet

A gluten-free diet eliminates foods containing gluten, a protein found in wheat, barley, and rye. Common gluten-containing products include bread, pasta, cereals, and many processed foods. Choosing gluten-free meals means focusing on whole foods like fruits, vegetables, lean proteins, and gluten-free grains.

The Benefits of a Gluten-Free Diet

Improved Digestive Health: Many people experience better digestion and reduced bloating when cutting out gluten.

Increased Energy: A gluten-free diet can eliminate fatigue associated with gluten intolerance.

Nutrient-Rich Foods: Focusing on whole foods encourages the intake of nutrient-dense ingredients, promoting overall health.

Variety: A gluten-free lifestyle opens the door to a large variety of foods, including grains like millet, quinoa, and brown rice.

The Star Ingredient: Millet

Millet is a whole grain that’s not only gluten-free but also packed with essential nutrients. It's rich in fiber, protein, and various vitamins and minerals, making it an ideal food for anyone looking to maintain a healthy diet. Here are some key reasons to incorporate millet into your gluten-free meal choices:

Nutritional Benefits: Millet contains magnesium, phosphorus, and B vitamins, which are vital for energy production and overall well-being.

Great for Baking: Millet flour can be used to create delicious baked goods, including our featured millet cookies.

Versatile: Millet can be used in a variety of recipes ranging from savory to sweet, including salads, soups, and of course, cookies.

Meal Ideas Featuring Millet Cookies

Now that we understand the benefits of millet and the structure of a gluten-free diet, let’s dive into some meal ideas that showcase millet cookies as a delightful treat, along with other wholesome gluten-free options.

1. Breakfast Ideas

Starting your day off right is essential, and gluten-free meals can help you do just that.

a. Millet Cookie Breakfast Parfait

Layer crushed millet cookies with Greek yogurt (or a dairy-free yogurt alternative) and seasonal fruits like berries or sliced bananas. This parfait is not only a treat but also packs protein, healthy fats, and vitamins.

Ingredients:

2 millet cookies, crumbled

1 cup Greek yogurt

½ cup mixed berries

Honey or maple syrup (optional)

Instructions:

In a glass, layer half of the yogurt, followed by half of the crumbled cookies and half of the berries.

Repeat the layers and drizzle with honey or syrup if desired.

b. Millet Porridge with Cookie Crumble

Start your day with a warm bowl of millet porridge made from cooked millet. Top it with crumbled millet cookies, chopped nuts, and a drizzle of maple syrup for a satisfying breakfast.

Ingredients:

1 cup cooked millet

1-2 millet cookies, crumbled

¼ cup chopped nuts (almonds, walnuts, etc.)

Maple syrup or honey

Instructions:

Prepare the millet according to package instructions.

Stir in the cookie crumbles, nuts, and drizzle with syrup before serving.

2. Lunch Ideas

Lunchtime provides a perfect opportunity to combine flavors and nutrients in your meals.

a. Quinoa and Millet Salad with Cookie Crumble

Create a refreshing salad using quinoa and cooked millet, tossing in your favorite vegetables like bell peppers, cucumbers, and cherry tomatoes. Finish with crumbled millet cookies to add an unexpected sweetness.

Ingredients:

1 cup cooked quinoa

1 cup cooked millet

1 cup diced vegetables (bell peppers, cucumbers, tomatoes)

Olive oil, lemon juice, salt, and pepper for dressing

1-2 millet cookies, crumbled

Instructions:

In a mixing bowl, combine quinoa, millet, and vegetables.

Drizzle with olive oil and lemon juice, seasoning with salt and pepper.

Top with crumbled millet cookies just before serving.

b. Hummus and Veggie Wrap

Use gluten-free wraps made from rice or corn, spread a layer of hummus, and fill with fresh vegetables like spinach, carrot, and cucumber. Enjoy your wafer thin wrap with a serving of millet cookies for a delightful crunch.

Ingredients:

Gluten-free wraps

¼ cup hummus

Fresh vegetables (spinach, shredded carrot, cucumber)

1-2 millet cookies

Instructions:

Spread hummus on the wrap.

Layer with vegetables, roll it up, and slice in half.

Serve with millet cookies on the side.

3. Snack Ideas

Snack time is the perfect opportunity to enjoy millet cookies while keeping your energy levels up.

a. Trail Mix with Millet Cookie Chunks

Create a homemade trail mix by combining your favorite nuts, seeds, dried fruits, and chunks of broken millet cookies for a balanced snack that offers protein, healthy fats, and carbohydrates.

Ingredients:

½ cup mixed nuts

½ cup seeds (pumpkin, sunflower)

½ cup dried fruits (raisins, cranberries)

1-2 millet cookies, broken into pieces

Instructions:

In a bowl, mix all ingredients together.

Store in an airtight container for an on-the-go snack.

b. Millet Cookie and Nut Butter Sandwich

Spread your favorite nut butter, such as almond or sunflower seed butter, between two millet cookies for a delicious and filling snack that provides healthy fats and protein.

Ingredients:

2 millet cookies

2 tablespoons nut butter

Instructions:

Spread nut butter on one cookie and top with the other to create a sandwich.

4. Dinner Ideas

Dinner doesn’t have to be complicated, and gluten-free meals can be both simple and satisfying.

a. Stuffed Bell Peppers with Millet and Vegetables

Prepare gluten-free stuffed bell peppers using a mixture of cooked millet, vegetables, and spices. Serve with a side of crumbled millet cookies for a sweet finish.

Ingredients:

4 bell peppers, halved and seeded

1 cup cooked millet

1 cup diced vegetables (zucchini, onion, tomatoes)

Olive oil, salt, and pepper

Instructions:

Preheat the oven to 375°F (190°C).

Mix cooked millet with vegetables and season with oil, salt, and pepper.

Stuff the mixture into halved bell peppers and bake for 30 minutes.

Serve with crumbled millet cookies for dessert.

b. Zucchini Noodles with Pesto and Grilled Chicken

Prepare a plate of spiralized zucchini noodles dressed in homemade pesto and topped with grilled chicken. Enjoy your meal alongside a couple of millet cookies for a satisfying finish.

Ingredients:

2 medium zucchinis, spiralized

1 cup cooked chicken, shredded

½ cup pesto

1-2 millet cookies

Instructions:

Toss zucchini noodles with pesto until well coated.

Serve topped with shredded chicken and millet cookies on the side.

Conclusion

Living gluten-free doesn’t mean giving up delicious meals or snacks. Millet cookies are not just a tasty treat; they can enhance a variety of gluten-free meal ideas—from breakfast parfaits to dinner entrees. With creativity and wholesome ingredients, your gluten-free meals can be both nutritious and enjoyable.

Don’t hesitate to explore the multitude of flavors and nutrients that millet and other gluten-free ingredients can provide. Incorporate these meal ideas into your daily routine and discover the wide-ranging benefits of a gluten-free diet—one delightful millet cookie at a time!

[tnedibleoils]

Vegan Christmas Cake

The season of Cake is here. Yes, Christmas is around the corner, and it is the perfect time to bake some cakes. In this blog, we’ll share one of the healthiest and tastiest banana bread recipes from a trusted exporter of sunflower oil.

 Ingredients

4 tablespoons of dried fruits of your choice

2 tablespoons of citrus peel (either lemon or orange)

¼ teaspoon salt

1 tablespoon vinegar

1 tablespoon vanilla

A cup of brown sugar

⅓ cup of oil

1 ¾ cups of wheat flour

120 ml of apple juice

Walnuts, cashew nuts, and almonds chopped 100 grams

½ tablespoon of cinnamon powder

Cloves - 8 nos

⅓ teaspoon nutmeg 

Hot water ¾ cup

Methods

Chop the dried fruits and nuts finely, separating the nuts. Combine the raisins, apricots, cranberries, and citrus peels in a large mixing bowl.

Bring 3/4 cup of water to a boil. For recipes using wheat flour, mix in an extra 1.5 tablespoons of water. Pour the boiling water onto the dried fruits and let them cool before proceeding.

Combine cinnamon, cloves, and nutmeg in a small spice grinder. Grind into a fine powder. For easier grinding, you can add a tablespoon of sugar. Allow the mixture to cool. Once cooled, preheat your oven to 170°C and let it heat for at least 15 minutes.

Stir the brown sugar, oil, orange juice, vanilla, and vinegar into the fruit mixture, ensuring everything is well incorporated. 

In another bowl, sift the flour, salt, spice powder, and baking soda, discarding any large spice pieces. Mix the flour again and form a well in the middle.

Once the oven has reached the desired temperature and 12 to 15 minutes have passed, give the fruit mixture a thorough stir. Add it to the flour all at once, ensuring the fruit mixture has cooled before mixing it in.

Stir the mixture gently with a spatula until the flour is completely absorbed. Add the cherries and chopped nuts, giving it a quick stir, but do not overmix. 

Pour the mixture into the cake pan, then tap it lightly on the counter to settle the batter. Be careful not to tap too hard, or the nuts may sink to the bottom.

Preheat the oven to 340°F (170°C) and bake for 35 to 40 minutes. An 8-inch pan will need about 40 minutes, while a 9-inch pan will take around 32 to 34 minutes. 

A clean skewer inserted into the cake will indicate it's done. Allow the cake to cool in the pan for 10 to 15 minutes, then gently invert it onto a wire rack to cool completely. 

 For a finishing touch, you can lightly dust powdered sugar on top.

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[morethansalad]

Vegan Banana Nut Bread Cookies

[umflowers]

2024 bake-a-palooza math:

FLOUR: 73.07 cups SUGAR: 37.83 cups BROWN SUGAR: 11.58 cups BAKING POWDER: 23.25 teaspoons BAKING SODA: 17.875 teaspoons BAKING COCOA: 3.99 cups SALT: 1 cannister CINNAMON: 17.25 teaspoons OATMEAL: 10 cups PEANUT BUTTER: 5.83 cups CONFECTIONER'S SUGAR: 10.91 cups EGGS: 55 eggs VEGGIE OIL: 3.15 cups BUTTER: 21.41 cups VANILLA: 51 teaspoons MILK: 6.5 cups BUTTERMILK: 2.5 cups GREEK YOGURT: 1 big jug

CHOCOLATE CHIPS: 8.5 cups -> .5 cup sugar free for cookies MINI CHOCOLATE CHIPS: .66 cups DARK CHOCOLATE CHIPS: 1 cup WHITE CHOCOLATE CHIPS: 1.75 cups PEANUT BUTTER CHIPS: 0, but get a bag BUTTERSCOTCH CHIPS: 2 bags RAISINS: 1 cup

STRAWBERRIES: 1 lb LEMONS: 1 bag/at least 6 lemons LEMON JUICE: 2 big bottles (need 24 tbsp) BLUEBERRIES: 2.5 cups APPLES: 1 bag BANANAS: 6, overripe

bag of pure stevia -> for sugar free choc chip cookies

bag of brown sugar stevia -> for sugar free choc chip cookies

8 oz raspberry preserves almond extract light corn syrup flaked coconut sweetened condensed milk 2 boxes butterscotch pudding mix sea salt with grinder red gel food coloring peanut M&Ms (for two batches) ground ginger allspice ground cloves dark molasses (not blackstrap) pumpkin puree ground nutmeg marshmall fluff (small) raisins share size bag of hershey's kisses mint extract green gel food coloring big bag of walnuts (nana bread + fudge)

toothpicks piping bags (icing) cling wrap tubs for fire dept/grocery store/hospital labels

[whattoeathealthy825]

Sweet & Healthy: 10 Delicious Desserts for Diabetes Enthusiasts

 Craving something sweet but want to keep your blood sugar in check? These 10 delicious and healthy desserts are perfect for diabetes enthusiasts who don’t want to sacrifice flavor for health. Packed with wholesome ingredients like fiber-rich fruits, healthy fats, and low-glycemic sweeteners, these treats satisfy your sweet tooth while supporting balanced blood sugar levels. Enjoy guilt-free indulgence with every bite.

1. Chia Seed Pudding with Berries

Why it's healthy: Chia seeds are rich in fiber, omega-3 fatty acids, and protein. When combined with unsweetened almond milk or coconut milk, it creates a creamy, low-carb base. Berries are low in sugar and high in antioxidants.

How to make: Mix 2 tbsp chia seeds with 1 cup unsweetened almond milk, add a few drops of vanilla extract, and let it sit in the fridge for a few hours or overnight. Top with fresh berries before serving.

2. Greek Yogurt Parfait with Nuts and Seeds

Why it's healthy: Greek yogurt is high in protein and probiotics, helping with digestion. Adding a variety of nuts (like almonds, walnuts) and seeds (like flax or sunflower seeds) boosts fiber and healthy fats, which help stabilize blood sugar.

How to make: Layer unsweetened Greek yogurt with a handful of nuts, seeds, and a few berries or a small amount of low-sugar granola.

3. Avocado Chocolate Mousse

Why it's healthy: Avocados provide heart-healthy fats and fiber, while cocoa powder is rich in antioxidants. This dessert is creamy, satisfying, and has no refined sugar.

How to make: Blend 1 ripe avocado, 2 tbsp unsweetened cocoa powder, a dash of vanilla extract, and a little stevia or monk fruit sweetener. Chill for a couple of hours before serving.

4. Almond Flour Banana Bread

Why it's healthy: Made with almond flour, which is low in carbs and rich in healthy fats, this bread is diabetic-friendly. Bananas provide natural sweetness and are high in potassium, but they should be used in moderation.

How to make: Mix almond flour, mashed bananas, eggs, a small amount of honey or stevia, and baking soda. Bake at 350°F for about 30 minutes or until a toothpick comes out clean.

5. Coconut Macaroons

Why it's healthy: These coconut-based cookies are naturally sweet without added sugar and are rich in fiber and healthy fats. Unsweetened shredded coconut is a great source of medium-chain triglycerides (MCTs).

How to make: Mix shredded coconut, egg whites, vanilla extract, and a bit of stevia or erythritol. Form into small mounds and bake at 350°F for 15-20 minutes until golden.

6. Baked Cinnamon Apples

Why it's healthy: Apples are a great source of fiber and antioxidants. Baking them with a sprinkle of cinnamon helps to bring out their natural sweetness and provides a satisfying dessert without the sugar spike.

How to make: Core an apple and sprinkle with cinnamon. Bake at 350°F for 15-20 minutes until soft. Top with a dollop of Greek yogurt if desired.

7. Pumpkin Pie Smoothie

Why it's healthy: This smoothie is rich in fiber from pumpkin puree and contains no added sugar. The spices like cinnamon and nutmeg provide flavor without any carbs, and pumpkin is packed with vitamin A.

How to make: Blend 1/2 cup canned pumpkin, 1/2 cup unsweetened almond milk, a pinch of cinnamon, nutmeg, and a few ice cubes. Sweeten with stevia or monk fruit to taste.

8. Low-Carb Chocolate Avocado Brownies

Why it's healthy: These brownies are made with avocado, which adds healthy fats and creaminess, and almond flour for a low-carb base. They can be sweetened with stevia or erythritol.

How to make: Blend avocado, almond flour, cocoa powder, eggs, vanilla extract, and a low-carb sweetener. Bake at 350°F for 20-25 minutes until firm.

9. Frozen Yogurt Bark with Nuts and Berries

Why it's healthy: Greek yogurt provides protein and probiotics, while nuts and berries add fiber and antioxidants. This bark is a fun, frozen treat that's both refreshing and satisfying.

How to make: Spread a thin layer of plain Greek yogurt on a baking sheet, top with chopped nuts and berries, and freeze for a few hours until solid. Break into pieces to serve.

10. Lemon and Blueberry Chia Muffins

Why it's healthy: These muffins are made with almond flour and sweetened with stevia or monk fruit. Chia seeds add fiber, and the lemon and blueberries provide natural flavor without the sugar overload.

How to make: Combine almond flour, chia seeds, eggs, a little lemon zest, and a few fresh blueberries. Bake at 350°F for about 20 minutes or until a toothpick comes out clean.

Bonus Tips:

Sweeteners: To keep your blood sugar stable, use sugar alternatives like stevia, monk fruit, or erythritol, which have minimal impact on blood sugar levels.

Portion Control: Even though these desserts are healthy, portion control is key to managing blood sugar levels.

[chefsara]

7 Delicious Vegan Food Recipes for Beginners

Vegan Chickpea Salad Sandwich Ingredients: 1 can of chickpeas, drained and rinsed 1/4 cup vegan mayonnaise (or mashed avocado for a healthier option) 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 tablespoon nutritional yeast (optional, for a cheesy flavor) 1/2 teaspoon garlic powder Salt and pepper to taste 2 slices of whole-grain bread (or any bread of your choice) Fresh lettuce or spinach Sliced tomato

Vegan Tofu Stir-Fry with Vegetables Ingredients: 1 block of firm tofu, pressed and cut into cubes 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 teaspoons maple syrup 1/2 teaspoon crushed red pepper flakes (optional) 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots) 2 cloves garlic, minced 1 tablespoon ginger, grated 1 tablespoon sesame seeds Cooked brown rice for serving

Vegan Lentil Soup Ingredients: 1 cup dried lentils, rinsed 1 onion, diced 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground turmeric 4 cups vegetable broth 1 can (14 oz) diced tomatoes Salt and pepper to taste Fresh parsley for garnish

Vegan Buddha Bowl Ingredients: 1 cup cooked quinoa or brown rice 1/2 cup roasted chickpeas (canned chickpeas roasted with olive oil, paprika, and salt) 1/2 avocado, sliced 1 cup steamed broccoli 1/2 cup shredded carrots 2 tablespoons tahini dressing

Vegan Chocolate Cake Ingredients: 1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup almond milk 1/2 cup coconut sugar (or another sugar substitute) 1/4 cup coconut oil, melted 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt

Vegan Mac and Cheese Ingredients: 1 cup raw cashews, soaked for 4 hours 1/2 cup nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon turmeric 1 tablespoon lemon juice 1/2 cup water Salt to taste 2 cups cooked pasta

Vegan Banana Bread Ingredients: 3 ripe bananas, mashed 1 1/2 cups whole wheat flour 1/2 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup chopped walnuts (optional)

[cindysnails]

Indulge in a delicious gluten-free and grain-free banana bread that's studded with chocolate chips and crunchy walnuts. Perfect for a healthy breakfast or satisfying snack.

Ingredients: 2 ripe bananas, mashed. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chopped walnuts. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x5 inch 23x13 cm loaf pan. In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract. In a separate bowl, combine almond flour, coconut flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chopped walnuts and dairy-free chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your gluten-free grain-free chocolate chip banana walnut bread!

Heather Adam

[adamgant]

Paleo Banana Bread

Paleo Banana Bread https://ift.tt/BtCc5hV Sharing a delicious and healthy recipe for Paleo banana bread! This post is updated with new pics and a refresh. Hi friends! How are you? I hope you had an amazing weekend! We were in Phoenix for a dance competition. P has had basketball games, so the past couple of competitions have just been Liv and myself. It’s been a treat to spend some time together and in the hotel each night, we had takeout picnic and watched multiple episodes of Friends. It was lovely! It’s back to the swing around here this week, and I wanted to share a delicious and healthy recipe with ya. This is one of my staples and I love it when we have bananas that are on their last leg. I think a lot of us went through a banana bread heyday in 2020, and I kind of overdid it. Now that I’ve stopped making it so frequently, it’s *special* again, and a lovely little treat. (fave spring dress is here!) Paleo Banana Bread With its moist texture, natural sweetness, and nutty flavor, this paleo banana bread is sure to become a staple in your kitchen. Enjoy it for breakfast, as a snack, or dessert, knowing it’s made with wholesome ingredients that nourish your body. I hope you love the recipe as much as we do! Leaving an old pic so my Pinterest friends know they’re at the right spot! When I originally made this, I typed out the recipe on my phone —  it was very on the fly. I thought it would be good but maybe not quite blogworthy. Totally surprised myself with this one, as gluten-free baking can be tough. It’s been a staple all this time! This grain-free banana bread is extremely moist, decadent and made the house smell amazing. I love this recipe because it’s nutrient-dense and delicious, but also because it takes less than 20 minutes to throw together. Once it’s ready to pull from the oven, about 40 minutes of baking time, let it cool completely on a wire rack. It’s been a great snack, ands good crumbled onto plain yogurt with fresh fruit and a drizzle of honey. You can also add chocolate chips to the recipe, and/or smear a warm piece of the bread with peanut butter or almond butter – mmm! Have ripe bananas on your counter? You’ve got to give this recipe a try! Print Grain-Free Banana Bread Print Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Ingredients 2 mashed bananas 1/2 cup almond milk 1/2 cup coconut oil 2 eggs 1 tsp cinnamon 1 tsp vanilla extract 1/4 tsp nutmeg 2 heaping tablespoons honey 2 cups almond meal 1/4 tsp baking soda 1/2 cup walnut pieces Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350 Mix all ingredients well Pour into greased loaf pan Place extra banana slices on top Bake for 35-40 minutes Did you make this recipe? Tag @fitnessista on Instagram   Tips for Perfect Paleo Banana Bread: Use overripe bananas for maximum sweetness and flavor. Feel free to swap almond flour for a gluten-free baking blend. Measure your ingredients accurately using a measuring cup or scale. For extra sweetness, add a handful of paleo-friendly chocolate chips or chopped nuts to the batter. Store any leftovers in an airtight container in the refrigerator for up to five days. You could also give this banana bread recipe a try or this banana muffin recipe for pre-portioned goodness. See ya in the morning with a new leg workout

[wabisabikitchen]

With frozen blueberries (which may have been the mistake) this was pretty wet even after 50 min. The almond flour makes it very crumbly as well. Hard to cut. The taste is great but probably needs fresh blueberries and/or longer cook time.

I added crystallized ginger and walnuts. I overcooked them a tiny bit but they were still good