Chickpea Blondies

Ingredients:

1 can chickpeas, rinsed, drained, and patted dry

1/4 cup Zen Basil Seeds

1/3 cup nut butter (your choice: almond, peanut, etc.)

1/2 cup maple syrup

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of sea salt

1/3 cup almond flour

1/3 cup dark chocolate chips (plus extra for topping)

Instructions:

Prepare the Chickpeas:

Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to remove excess moisture.

Blend the Base:

In a blender or food processor, add the dried chickpeas, nut butter, maple syrup, vanilla extract, baking powder, baking soda, and sea salt.

Blend until the mixture is completely smooth and well combined.

Add Almond Flour:

Once smooth, add the almond flour to the blender or food processor.

Blend again until the almond flour is fully incorporated into the mixture.

Stir in Chocolate Chips:

Transfer the batter to a mixing bowl if needed, and stir in the dark chocolate chips until evenly distributed.

Prepare to Bake:

Line an 8"x8" baking dish with parchment paper.

Spread the chickpea mixture evenly into the prepared dish.

Add Extra Chocolate:

Sprinkle a few more chocolate chips on top for an extra chocolaty finish.

Bake:

Bake the blondies in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean (I baked mine for 30 minutes).

Cool & Set:

Let the blondies cool in the pan for at least 20 minutes.

For best results, place the cooled blondies in the refrigerator for at least an hour, or overnight, to set.

Slice & Enjoy:

Once chilled, slice the blondies into squares and enjoy your soft, chewy, and nutrient-packed treat!

These blondies are perfect for a healthy snack or dessert, with a surprising twist of chickpeas and Zen Basil Seeds for added fiber and nutrition!

No Bake Brownie Bars

Ingredients:

3/4 cup peanut butter (or any nut or seed butter)

1/4 cup Zen Basil Seeds

1/3 cup maple syrup (or honey)

3 tbsp coconut oil (or olive oil)

1 tsp vanilla extract

1/2 cup cacao powder (sifted in)

2/3 cup almond flour

1/3 cup dairy-free mini chocolate chips

1/4 tsp salt

For the Topping:

1/2 cup dairy-free chocolate chips

1 tsp coconut oil

Instructions:

Prepare the Brownie Bars:

In a mixing bowl, combine the peanut butter, Zen Basil Seeds, maple syrup, coconut oil, and vanilla extract. Stir until the mixture is smooth and well combined.

Sift in the cacao powder, and mix until fully incorporated.

Add the almond flour, dairy-free mini chocolate chips, and salt to the mixture. Stir until everything is evenly combined.

Form the Bars:

Line an 8x8-inch baking dish with parchment paper.

Press the brownie mixture firmly and evenly into the lined dish, making sure it's compact and smooth on top.

Prepare the Topping:

In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil together in 20-30 second intervals, stirring in between, until smooth.

Pour the melted chocolate over the pressed brownie mixture, spreading it out evenly with a spatula.

Chill:

Place the baking dish in the refrigerator and chill for about 40 minutes, or until the bars are firm and the chocolate topping has set.

Serve:

Once chilled, lift the brownie slab out of the dish using the parchment paper and cut it into bars.

Enjoy these wholesome, high-fiber brownie bars as a satisfying and nutritious treat!

Storage:

Store the bars in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Giant Keto Chocolate Chip Cookies

Ingredients:

1 1/2 cups almond flour

1/4 cup Zen Basil Seeds

1/3 cup coconut oil, melted

1/2 tsp baking powder

1/2 cup sugar-free chocolate chips

Optional: 1/4 cup maple syrup

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix almond flour, Zen Basil Seeds, and baking powder.

Add melted coconut oil and maple syrup (if needed) to the mixture and stir until combined.

Fold in chocolate chips.

Scoop out big portions of dough and place them on the prepared baking sheet, flattening them slightly. Should make around 6-8.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your delicious and healthy cookies!

Serving size: 6-8 giant cookies

10g of Fiber

10g of protein

Keto, gluten free, and grain free!

White Chocolate Chip Cookies

Ingredients:

1 1/2 cups almond flour

1/4 cup Zen Basil Seeds

1/3 cup coconut oil, melted

1/2 cup white chocolate chips

1/2 tsp baking powder

1/4 cup maple syrup

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix almond flour, Zen Basil Seeds, and baking powder.

Add melted coconut oil and maple syrup to the mixture and stir until combined.

Fold in white chocolate chips.

Scoop out small portions of dough and place them on the prepared baking sheet, flattening them slightly.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your delicious and healthy cookies!

Fiber Rich Chocolate Chip Cookie Muffins

Ingredients:

3/4 cup almond flour

2 tbsp Zen Basil seeds

2 eggs

1/4 cup butter (softened)

1/4 cup monk fruit sweetener

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1/4 cup chocolate chips

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Dry Ingredients: In a bowl, whisk together the almond flour, Zen Basil seeds, baking powder, baking soda, and salt.

Combine Wet Ingredients: In another bowl, beat the eggs, softened butter, and monk fruit sweetener until smooth.

Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Shape and Bake: I just scooped the batter onto a cookie tray, but you don’t have to! You can also use a muffin tin, filling each section about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.

Top and Enjoy: Once cooled, top your muffin cookies with sliced fruit, your favorite nut butter, and a sprinkle of crushed walnuts for added texture and flavor.

Sticky Toffee Date Cakes

Ingredients:

12 pitted dates

1/2 cup milk (or dairy-free alternative)

1 1/2 cups almond flour

1 tsp baking powder

1/2 cup avocado oil (or any neutral oil)

1/4 cup Zen Basil Seeds

Walnuts for topping

Make it stand out

Prepare the dates: Soak the pitted dates in warm milk for about 10-15 minutes to soften them. Once softened, blend the dates and milk together until you have a smooth paste.

Mix the wet ingredients: In a large mixing bowl, combine the blended date mixture with the avocado oil. Stir until well incorporated.

Add the dry ingredients: Add the almond flour, baking powder, and Zen Basil Seeds to the wet mixture. Mix until everything is well combined and you have a smooth batter.

Prepare the cake pan: Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.

Pour and top: Pour the batter into the prepared cake pan. Smooth the top with a spatula and sprinkle walnuts over the top for added texture and flavor.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve!

This sticky toffee date cake is moist, naturally sweet, and loaded with nutritious ingredients—a perfect treat for any time of day!

Sea Salted Banana Chocolate Chip Cookies

Ingredients:

1 1/2 cups almond flour

1/4 cup Zen Basil Seeds

2 tbsp yogurt

1 1/2 mashed bananas

1 cup butter (softened)

1/2 cup monk fruit sweetener

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup dark chocolate chips

Flaky sea salt for topping (optional)

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the butter and sweetener: In a large mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy.

Add wet ingredients: Mix in the mashed bananas, yogurt, and vanilla extract until well combined.

Mix the dry ingredients: In a separate bowl, whisk together the almond flour, Zen Basil Seeds, baking soda, and sea salt.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

Fold in the chocolate chips: Gently fold the dark chocolate chips into the dough until evenly distributed.

Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Add flaky salt: If desired, sprinkle a small pinch of flaky sea salt on top of each cookie.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies will have the perfect balance of flavors and textures, with the chocolate chips nicely folded in for a rich, chocolaty bite in every cookie!

Zen Basil Seed Date Bread

Ingredients:

1/2 cup Greek yoghurt

2 pasteurized egg

1/4 cup maple syrup

1/3 cup milk of choice

1 1/4 cups ground almonds

1/3 cup Zen Basil seeds

1/4 cup olive oil

1/2 cup coconut flour

11/2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 cup chopped dates (soaked in hot water for 10 minutes)

1/3 cup pistachios -

Optional topping

2 tbs yogurt 1-2 tbs honey mixed together for drizzle and top with pistachios and cranberries

Instructions:

Preheat oven to 350

Mix the yoghurt, eggs, olive oil, maple syrup and milk and Zen Basil seeds, set 5 minutes..

Add in the almonds flour, coconut flour baking powder, salt. Mix together

Then fold in the nuts and dates.

Pour into a lined 2lb loaf tin.

Bake uncovered for 20 minutes then cover with foil and bake for a further 25-30 minutes.

Optional

Topping more chopped pistachios, cranberries or your favorite topping

Breakfast bread that’s actually good for you! High in Fiber, protein and micronutrients. All from Real Foods

No refined sugars, No added protein powder

100 g of fiber

80g of protein

Absolutely delicious!

Peach Cobbler

Ingredients:

- 1/4 cup Zen Basil Seeds

- 1 3/4 cup almond flour

- 1/2 tsp baking powder

- 1/4 tsp baking soda

- 6 peaches, sliced

- Optional: pinch of salt

- 1/4 cup honey or monk fruit syrup

Instructions:

1. Prepare the Peaches:

- Preheat your oven to 350°F (175°C).

- Wash and slice the peaches. Place the slices in a mixing bowl and optionally drizzle with 1/4 cup honey or maple syrup. Toss to coat evenly.

2. Make the Cobbler Topping:

- In a large bowl, combine the almond flour, baking powder, baking soda, and a pinch of salt.

- Add the Zen Basil Seeds to the dry mixture and stir to combine.

3. Assemble the Cobbler:

- Place the sliced peaches in an even layer at the bottom of a baking dish.

- Evenly spread the cobbler topping over the peaches.

4. Bake:

- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the peaches are bubbly.

5. Serve:

- Let the cobbler cool for a few minutes before serving. Enjoy it warm, optionally with a scoop of your favorite non-dairy ice cream or a dollop of whipped coconut cream.

Feel free to adjust the sweetness to your taste and enjoy this healthy, delicious dessert!

Cinnamon Chocolate Donut Holes

Ingredients:

- 1 ripe banana, mashed

- 1 cup almond flour

- 1/4 cup Zen Basil Seeds

- 2 tsp baking powder

- Optional:

- 1/4 cup monk fruit sweetener (or sweetener of choice)

- 1 tbsp cinnamon

- Dark chocolate, melted (for dipping)

Instructions:

1. Prepare Dry Ingredients:

- In a large bowl, combine the almond flour, Zen Basil Seeds, baking powder, and cinnamon (if using). Mix well.

2. Mash Banana:

- In a separate bowl, mash the ripe banana until smooth. Add the monk fruit sweetener if using, and mix until well combined.

3. Combine Ingredients:

- Pour the mashed banana mixture into the dry ingredients. Stir until the ingredients are just combined. The mixture should be thick and sticky.

4. Fill the Donut Pan:

- Spoon the batter into a silicone donut mold or small round molds suitable for an air fryer, filling each cavity about 3/4 full.

5. Air Fry:

- Preheat your air fryer to 350°F (175°C). Place the molds into the air fryer basket and air fry for 6-8 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.

6. Cool:

- Allow the donuts to cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

7. Optional Chocolate Dip:

- If you want to add a chocolate coating, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.

- Dip each cooled donut halfway into the melted chocolate, then place back on the wire rack to set.

8. Serve:

- Enjoy your air-fried Banana Cinnamon Donuts!

Date S'mores Cookies

Ingredients:

- 1 cup almond butter

- 1 egg

- 1/4 cup Zen Basil Seeds

- 10-12 dates (soaked)

- Optional: melted white chocolate and dark chocolate for drizzling

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare Dates: Soak the dates in warm water for 15 minutes. Drain and blend them in a food processor for about 30 seconds, or until smooth and pasty.

3. Mix Ingredients: In a mixing bowl, combine the almond butter, egg, blended dates, and Zen Basil Seeds. Mix until all ingredients are well incorporated.

4. Shape Cookies: Scoop the mixture into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your palm.

5. Bake: Bake the cookies for 10-12 minutes, or until the edges are slightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

6. Optional Drizzle: Melt white chocolate and dark chocolate separately. Drizzle the white chocolate over the cookies first, then add the dark chocolate drizzle on top for a beautiful, layered effect.

7. Serve and Enjoy: Enjoy these wholesome Date S'mores Cookies as a healthy snack or a delightful treat!

Feel free to store any leftovers in an airtight container at room temperature for a few days or in the fridge for up to a week.

Zen Basil Seed Waffles

Ingredients:

• 2 tablespoons Zen basil seeds

• 2 tablespoons ground flaxseed

• 2 tablespoons almond flour

• 1 tablespoon baking powder

• 1/2 teaspoon cinnamon

• Optional: 1 tablespoon sweetener of choice (I like organic Allulose since most brands of monk fruit contain sugar alcohols, which I’m sensitive to)

• 2 pasteurized eggs

Instructions:

1. Always use organic ingredients.

2. Mix all the ingredients together in a bowl.

3. Let the mixture sit for five minutes.

4. Use a waffle machine to cook the waffles according to your machine’s instructions and desired temperature.

5. Top the waffles with cream cheese, strawberries, and pineapple, and drizzle some honey over them.

Protein 23g

Fiber 22g

Real food is not only GMO free but it has to be antibiotic free Which 95% of our food system is not..antibiotic..

We emphasize verified certified organic ingredients because, if it’s not certified organic in the official USDA organic integrity database as in case of Zen Basil proudly verified and certified organic if it’s not an official database, then you count on it includes the popular glyphosate, which is essentially antibiotics for your plants.. truth is your gut health is impacted if we are having antibiotics with every bite so please try to avoid non-organic ingredients as often as possible..

Nutritional Information (Approximate)

• Fiber:

• Zen basil seeds: 15g

• Ground flaxseed: 4g

• Almond flour: 3g

• Total Fiber: 22g (may vary slightly depending on specific brands and measurements)

• Protein:

• Zen basil seeds: 5g

• Ground flaxseed: 2g

• Almond flour: 4g

• Eggs: 12g

• Total Protein: 23g (may vary slightly depending on specific brands and measurements)

Enjoy your healthy and nutritious waffles!

Keto Peach Cake Bars

Ingredients:

- 1 1/2 cups almond flour

- 1/4 cup Zen Basil Seeds

- 1/4 cup monk fruit

- 1 teaspoon vanilla extract

- 1 egg

- 1 egg yolk

- 1/2 teaspoon baking powder

- 1/4 teaspoon sea salt

- 1/4 cup melted coconut oil

Topping:

- 1 cup Greek yogurt

- 2-3 ripe peaches, chopped

- 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.

2. Prepare the Base:

In a large bowl, combine the almond flour, Zen Basil Seeds, baking powder, and sea salt. In another bowl, whisk together the melted coconut oil, monk fruit, vanilla extract, egg, and egg yolk. Pour the wet ingredients into the dry ingredients and mix until well combined.

3. Bake the Base:

Spread the dough evenly into the prepared baking dish. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow the cookie base to cool completely in the baking dish.

4. Prepare the Topping:

Once the cookie base is cool, spread the Greek yogurt evenly over the top. Arrange the chopped peaches on top of the yogurt. Sprinkle with ground cinnamon.

5. Serve:

Cut into squares and serve immediately.

Feel free to adjust the amount of toppings based on your preference.

Peach Frosted Almond Butter Cookies

Ingredients:

1 cup nut butter smooth and creamy

1/2 cup sweetener of choice

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 cup Zen Basil Seeds

Frosting:

1 cup cream cheese

1 cup peaches sliced

1-2 Tbsp honey (optional)

Instructions:

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.

In a large mixing bowl, combine your almond butter, sweetener, egg, Zen Basil Seeds, baking soda, and mix until combined. Cover the bowl and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator. Using your hands, form 6 large cookie dough balls. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 10-12 minutes, or until the edges just start to brown.

Remove from the oven and allow to cool on the tray completely.

Frosting:

In a blender, mix the cream cheese, peaches, and any sweetener of choice (I used 2 Tbsp of honey). Once frosting is nice and thick, spread over each cookie for a delicious peach frosted almond butter cookie!

Blueberry Cheesecake

Ingredients:

- 2 tablespoons Zen Basil seeds

- 1/2 cup water

- 4 eggs

- 2 cups yogurt

- 1/4 cup almond flour

- 1/2 teaspoon salt

- 1 teaspoon vanilla extract

- 1 cup blueberries

- 1/4 cup monk fruit (or sweetener of your choice)

-

Cream Cheese Topping:

- 1 cup cream cheese, softened

- 1/4 cup honey or maple syrup (adjust to taste)

- 1 teaspoon vanilla extract

- A pinch of salt

Toppings:

- 1/2 cup chopped strawberries

- 1/2 cup blueberries

Instructions:

1. In a cup, mix Zen Basil seeds and water. Set aside for a minute or so until fully hydrated.

2. In a large bowl, whisk together the eggs until well beaten. Then add the hydrated seeds, yogurt, vanilla extract, salt, and monk fruit. Mix until thoroughly combined.

3. Pour the mixture into a greased deep baking dish.

4. Sprinkle the blueberries over the mixture, folding them lightly into the top layer.

5. Evenly sprinkle the almond flour over the top surface of the mixture.

6. Bake at 350°F (175°C) for approximately 30 to 35 minutes. Check for doneness by ensuring the center is not liquid, but it's expected to be moist.

7. Once baked, let it cool before serving. Optionally, you can flip it over onto a plate for presentation.

For the Cream Cheese Topping:

1. In a mixing bowl, combine the softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt.

2. Use a hand mixer or stand mixer to blend until smooth and creamy.

3. Chill the frosting in the refrigerator for about 15-20 minutes if needed to firm up.

4. Spread the frosting evenly over the cheesecake.

Add the Fresh Toppings:

1. Top the frosted cheesecake with chopped strawberries and blueberries.

Fourth of July Cookie Squares

Ingredients:

- 1 1/2 cups almond flour

- 1/4 cup Zen Basil Seeds

- 1/4 cup maple syrup

- 1 teaspoon vanilla extract

- 1/2 teaspoon baking soda

- A pinch of sea salt

- 1 egg and 1 egg yolk (for binding)

- 1/4 cup coconut oil or butter

Cream Cheese Topping:

- 1 cup cream cheese, softened

- 1/4 cup honey or maple syrup (adjust to taste)

- 1 teaspoon vanilla extract

- A pinch of salt

Toppings:

- 1/2 cup chopped strawberries

- 1/2 cup blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.

2. In a mixing bowl, combine almond flour, Zen Basil Seeds, baking soda, and sea salt.

3. In another bowl, whisk together the egg, egg yolk, coconut oil/butter, maple syrup, and vanilla extract until smooth.

4. Combine the wet and dry ingredients, mixing until well incorporated.

5. Spread the mixture evenly in the prepared baking dish.

6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

7. Let cool completely before cutting into squares.

For the Cream Cheese Topping:

1. In a mixing bowl, combine the softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt.

2. Use a hand mixer or stand mixer to blend until smooth and creamy.

3. Chill the frosting in the refrigerator for about 15-20 minutes if needed to firm up.

4. Spread the frosting evenly over the cooled cookie squares.

Add the Fresh Toppings:

1. Top the frosted cookie squares with chopped strawberries and blueberries.

Enjoy these deliciously healthy cookie squares topped with creamy goodness and fresh berries at your 4th of July celebration!

Cashew Butter Blondies

Ingredients:

- Dry Ingredients:

- 1 1/2 cups almond flour

- 1/4 cup Zen Basil Seeds

- 1/2 tsp baking powder

- 1/4 tsp baking soda

- Pinch of sea salt

- Wet Ingredients:

- 1/2 cup maple syrup

- 1/2 cup homemade cashew butter (recipe below)

- 2 tsp vanilla extract

- 1/4 cup melted coconut oil or unsalted butter

- 1 egg and 1 egg yolk

Homemade Cashew Butter Ingredients:

- 3 cups raw cashews

- Pinch of sea salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

2. To make the cashew butter, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cashews on the baking sheet in a single layer and roast for 10-15 minutes until golden and fragrant, tossing frequently to prevent burning. Let the roasted cashews cool completely. Once cooled, transfer the cashews to a food processor and process on high speed until they break down into a creamy butter, scraping down the sides of the bowl as needed. This can take 5-10 minutes. Add a pinch of sea salt if desired, and process for a few more seconds to combine. Store the cashew butter in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month.

3. In a large bowl, combine the almond flour, Zen Basil Seeds, baking powder, baking soda, and sea salt. Mix well.

4. In a separate bowl, whisk together the maple syrup, homemade cashew butter, vanilla extract, melted coconut oil, egg, and egg yolk until smooth and well combined.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

6. Pour the batter into the prepared baking pan and spread it evenly.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Let the blondies cool completely in the pan before cutting into squares.

Enjoy your cashew butter blondies!

Carrot Cake Cookie Bars

Ingredients:

For the Carrot Cake:

- 2 ½ cups shredded carrots

- 1 ½ cups walnuts

- ¼ cup Zen Basil Seeds

- 1 cup Medjool dates, pitted

- 1 cup unsweetened shredded coconut

- 1 teaspoon ground cinnamon

- ½ teaspoon ground ginger

- ¼ teaspoon ground nutmeg

- Pinch of salt

For the Cashew Cream Frosting:

- 1 cup raw cashews

- ¼ cup water

- 3 tablespoons maple syrup

- 1.5 teaspoons vanilla extract

- Pinch of salt

- ⅓ cup melted coconut oil

Instructions:

1. Prepare the Baking Dish:

- Line an 8x8 baking dish with parchment paper.

2. Make the Carrot Cake:

- Shred the carrots and set aside.

- Combine the dates and walnuts in a food processor. Blend until the mixture forms a uniform crumb and can stick together.

- Add the shredded carrots, Zen Basil Seeds, coconut, cinnamon, ginger, nutmeg, and salt to the food processor. Blend until the carrots are fully incorporated.

- Press the mixture into the prepared baking dish, smoothing the top.

- Place the dish in the freezer while you prepare the frosting.

3. Make the Cashew Cream Frosting:

- Combine the cashews, water, maple syrup, vanilla extract, and salt in a high-powered blender. Blend until the mixture is silky smooth.

- Add the melted coconut oil and blend to combine.

4. Assemble the Cake:

- Pour the cashew cream frosting over the chilled carrot cake, smoothing the top.

- Cover the dish with plastic wrap and freeze for at least 2 hours.

5. Serve:

- Cut the cake into squares before serving.

- Serve chilled.

- Store any leftovers in the refrigerator.

Strawberry Thumbprint Cookies

Ingredients:

For the Cookies:

- 2 cups Almond Flour

- ¼ cup Melted Coconut Oil

- ¼ cup Zen Basil Seeds

- ¼ cup Maple Syrup

- ¼ teaspoon Salt

- ¼ teaspoon Baking Powder

- 1 teaspoon Vanilla Extract

- 1 teaspoon Almond Extract

- 1 teaspoon Apple Cider Vinegar (or lemon juice)

For the Filling:

- 1 cup Strawberries, chopped

- 1 Tbsp Zen Basil Seeds

- 2 Tbsp Honey

Instructions:

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Prepare Cookie Dough:

- In a large mixing bowl, combine the almond flour, melted coconut oil, Zen Basil Seeds, maple syrup, salt, baking powder, vanilla extract, almond extract, and apple cider vinegar (or lemon juice).

- Mix until a dough forms. The dough should be slightly sticky but able to hold together when pressed.

3. Shape Cookies:

- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.

- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

4. Prepare the Filling:

- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.

- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally.

5. Fill the Cookies:

- Spoon a small amount of the strawberry filling into the indentation of each cookie.

6. Bake:

- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.

- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

7. Serve:

- Enjoy your Strawberry Thumbprint Cookies with Zen Basil Seeds! Store any leftovers in an airtight container.

Feel free to make adjustments as needed to suit your taste preferences.

Lemon Coffee Cake

Ingredients:

- 1½ cups almond flour

- ¼ cup coconut flour

- ½ teaspoon salt

- 1 teaspoon baking soda

- 3 eggs

- ¼ cup Zen Basil Seeds

- ½ cup sweetener of choice

- ¼ cup olive oil (I used Dr. Gundry’s Olive Oil)

- Juice of 3 lemons

- Zest of 2 lemons

- ¼ cup unsweetened coconut milk

- 1 teaspoon vanilla extract

Topping (optional):

5 oz yogurt

2 tbsp honey

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

2. In a large bowl, combine almond flour, coconut flour, salt, and baking soda.

3. In a separate bowl, whisk together the eggs, Zen Basil Seeds, sweetener, olive oil, lemon juice, lemon zest, coconut milk, and vanilla extract until well blended.

4. Gradually mix the wet ingredients into the dry ingredients until just combined.

5. Pour the batter into the prepared baking dish and smooth the top.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Topping (optional):

In a bowl, mix together 5 oz of yogurt with 2 tbsp of honey. Drizzle over the cake and spread evenly.

9. Slice into 8 squares and enjoy!