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Zen Basil Seeds Lemon Cake

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Lemon Zen Basil Seed Cake

Ingredients:

2 ¾ cup almond flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

3 Tbsp Zen Basil Seeds

¾ cup coconut oil

5 tsp stevia

½ cup monk fruit

4 eggs

2 tsp vanilla extract

⅓ cup lemon juice

2 Tbsp lemon zest

¼ cup olive oil

1 cup sour cream (or yogurt)

Lemon Zest:

¼ cup monk fruit

3 Tbsp lemon juice

1 Tbsp lemon zest


Process:

In a bowl mix all your dry ingredients. In another bowl mix coconut oil, monk fruit, vanilla extract, olive oil, eggs, lemon juice, and lemon zest. Mix well. Then add the sour cream and your dry mix to that bowl, and mix well. Pour that mix into a pan and bake at 350F for 45-55 minutes. 


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Zen Basil Seeds Pecan Muffins

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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.

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Zen Basil Vegan Banana Chocolate Muffins healthywithnedi Recipe

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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 :)

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Zen Basil Seed Homemade Hamentaschen

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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.

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Zen Basil Seeds Mango Dump Cake

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Zen Basil Mango Cake

This recipe was inspired by an online trend that was using yellow cake mix from the box, we made it nutrient rich,  Zen Basil version!

Filling 

6 fresh mangoes

2 tbsp Zen Basil seeds 

2 C water

Optional (if the mangoes are not that sweet you may add 2 tbsp monk fruit)

Yellow cake replacement Toppings:

2 C almond flour 

2 tbsp monk fruit 

2 tsp corn starch

1/2 tsp baking soda 

1/4 tsp salt

Last step:

1/2 C olive oil drizzle on top

Mix filling ingredients, top with yellow cake Replacement, drizzle olive oil as the last step and bake 350F for 35-45 minutes.

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Zen Basil SPICED ZUCCHINI CARROT MUFFINS

INGREDIENTS (serves 6):

MUFFINS

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

  • 2/3 cups of Fine Wheat Bran

  • 2 tsp baking powder

  • 1/4 cup almond flour

  • 1/2 tsp nutmeg

  • 2 1/2 Tbsp cinnamon

  • 1 small-medium banana, mashed

  1. 1/2 cup of Greek Yogurt

  2. 2 Tbsp coconut oil

  3. 1 cup grated zucchini, liquid squeezed out

  4. 1 cup grated carrot

  5. 5 egg whites

  6. 1 Tbsp zen basil seeds, for topping

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. Pour batter into prepared muffin tins and sprinkle with basil seeds. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.

Flourless Dairy Free GF Chocolate 🍫

Step 1

1 tbs Zen Basil

1/2 C water

mix set 5 min

Step 2

1/2 C Olive or melted Coconut oil (May reduce to 1/4)

1/2 C Cocoa powder

2-3 Tbs Monk fruit or Maple syrup

Mix well

Step 3

Mix in hydrated seeds to chocolate syrup from step2

Step 4

Blend:

3 bananas

1/2 C Cocoa powder

1/2 - 1/4 C olive oil (reduce portion makes it less moist)

1/2 C Nut butter (almond butter or may substitute 1/2 C PB2 for fat free version)

2 Tbs Maple syrup or Monk Fruit or Coconut Sugar or Stevia

1 tsp vanilla extract

1/2 tsp Cinnamon

Blend to make your base mixture

Step 5

In 5x5 olive oil the base pour half the mixture layer in middle

Zen pudding and top with rest of mixture

Bake 350 for about 30 min cool completely enjoy ☺️

Chill Overnight and it’s even more amazing the next day!

Zen Basil Vegan Chocolate Brownie Vegan

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NUTRITION RICH : No Sugar and No Flour 

Ingredients: 

2 Tbs Zen Basil 

4 large Banana 

3/4 Cup Cocoa Powder 

3/4 Cup Almond Butter 

1/2 Cup chocolate chips 

1/2 tsp Cinnamon 

1 tsp vanilla extract 

Toppings optional 

Step 1:

2 TBS Zen Basil 

1 Cup water mix and set 5min

Step 2:

In a bowl, use back of a fork to smash bananas add cocoa powder almond butter vanilla cinnamon and mix to make flourless brownies mixture 

Spray 8x8 pan with coconut or olive oil and pour half the mixture, next Pour hydrated seeds and chocolate chips as a filling 

Top with the rest of brownie mixture 

Step 3:

Bake 350 for 15-20 min

Toppings optional 

Enjoy 

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Recipe Pumpkin Bread with Benefits

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Ingredients: 

2 Tbs Zen Basil 

2 Scoop Protein Powder (2020 Vegan)

3 large Banana 

1 Cup Almond Flour

3/4 Cup Pumkin Puree

2 Tbs Yogurt

2 Tbs Olive Oil

1 Tsp Pumkin Spice

1/2 Tsp Cinnamon

Pinch of salt

1/2 Tsp baking Powder

1/2 Cup milk (Plant-based)  

3 Tbs Sugar (Monk fruit or Maple or Coconut)  

1 tsp vanilla extract 

 Whipped (coconut) 


Step 1:

2 TBS Zen Basil seeds 

1 Cup water mix and set 5min


Step 2:

In a bowl, use back of a fork to smash bananas add all wet ingredients, mix well, add all dry ingredients and mix all together. 

Spray 8x8 pan with olive oil and pour the mixture, (optional, sprinkle some walnuts or almonds) 

 

Step 3:

Bake 350 for 35-40 min

Cool 20 min and serve with whipped, sprinkle pumpkin spice 

Enjoy