,

Zen Basil Seeds Pecan Muffins

,
Zen Basil Seed Pecan Muffins

INGREDIENTS (serves 6):

MUFFINS

  • 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder

  • 1/3 cup wheat bran

  • 2 Tbsp zen basil seeds

  • 2 tsp baking powder

  • 1 tsp stevia (optional)

  • ½ cup Greek yogurt

  • 6 egg whites

  • 1 ripe banana, mashed

  • 2 tsp coconut oil

FILLING

STREUSEL TOPPING

  • 12 pecan halves

  • Stevia for sprinkling (optional)

PREPARATIONS:

  1. Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.

  2. Mix all dry ingredients together in a bowl. Set aside.

  3. In a separate bowl, mix all wet muffin ingredients together, including the banana. Pour dry ingredients in and whisk until a well combined, lump-free batter is formed.

  4. Fill prepared muffin tins 1/3 full with the muffin batter. This should only use about half of the batter. Set remaining batter aside.

  5. Combine filling ingredients in small bowl with fork. Divide filling mixture among muffins, layering on top of batter in tin.

  6. Pour remaining batter in muffin tins, filling each cup ¾ of the way full.

  7. Place pecan half on each muffin, and sprinkle stevia if using. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.

,

Zen Basil Vegan Banana Chocolate Muffins healthywithnedi Recipe

,

Made by Neda Varbanova

Serves 10

INGREDIENTS 

  • Cooking spray

  • 3 tbsp basil seeds

  • 1/2 cup water

  • 2 bananas, mashed

  • 2 tbsp white chocolate chips

  • 3 tbsp dark chocolate chips

  • 2 tbsp caramelized pecans, chopped

  • 2 tbsp coconut oil, melted

  • 2 dates, pitted and chopped

  • 2 cups almond flour

  • 3 tsp monk fruit sweetener or coconut sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/2 cup unsweetened almond milk

DIRECTIONS 

  • STEP 1. Preheat oven to 375 F or 190 C.

  • STEP 2. Lightly grease muffin molds with cooking spray and set aside.

  • STEP 3. In a small bowl, mix the basil seeds with water. In another large bowl, mash the bananas with a fork. Add the rest of the ingredients and mix well. If the consistency feels too dry, add a little more almond milk.

  • STEP 4. Using a spoon, scoop the batter and place evenly in the muffin molds.

  • STEP 5. Bake for 35 minutes, until golden. Serve the muffins with dairy free coconut or vanilla ice cream. Enjoy warm or at room temperature.

Recipe created by healthywithnedi :)

,

Zen Basil Seed Homemade Hamentaschen

,
Zen Basil Seed Hamentaschen

Made by Tanya Zuckerbrot

INGREDIENTS (serves 12):

DOUGH

  • 1 cup blanched almond flour

  • 1/4 cup coconut flour

  • 1/2 cup (2 scoops) vanilla 20/20 fiber/protein powder

  • 1/2 tsp baking powder

  • 1/4 tsp sea salt

  • 1 Tbsp unsweetened vanilla almond milk

  • 3 Tbsp coconut oil (melted)

  • 2 large egg whites

  • 1 tsp vanilla extract

FILLING

  • 1/2 cup sugar-free fruit flavor jam of choice

OR

  • 1 cup raspberries (fresh or frozen), washed and chopped

  • 1/2 Tbsp lemon juice

  • 1 Tbsp stevia, or other nonnutritive sweetener

  • 1 Tbsp Zen Basil Seeds

PREPARATIONS:

  1. Line 1-2 baking sheet with parchment paper and set aside.

  2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside.

  3. In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms. Cover bowl with saran wrap and refrigerate for 1 hour. Dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry.

  4. While dough chills, prepare filling by adding chopped raspberries to a saucepan and placing over medium heat. Cook until raspberries break down, ~3-8 minutes (depending on if using fresh or frozen). Using the back of a spoon, a spatula or a potato masher, mash fruit to desired consistency.

  5. Remove from heat, stir in lemon juice and sweetener (adding 1-2 tsp of both if needed). Stir in basil seeds, 1 tsp at a time and set aside to cool and allow seeds to expand. Leftover jam can be stored in mason jar in fridge for up to 2 weeks.

  6. After dough has chilled for an hour, remove from fridge and place on parchment paper. Place another piece of parchment paper atop dough and using a rolling pin, roll dough out to ~⅛ inch thickness.

  7. Using a 3 inch round cookie cutter, cut out cookie rounds and transfer to prepared baking sheet(s), placing cookies ~1.5 inches apart. Gather the scrap dough, roll, and repeat until you have 24 cookie rounds.

  8. Spoon 1 teaspoon of prepared jam in the center of each round cookies. Using your fingers fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Place cookie sheets into the refrigerator for 20 minutes to chill. Preheat oven 350°F while cookies chill.

  9. Place baking sheet in oven and bake cookies for 10-15 minutes, or until golden brown. Let cool completely.