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.

Zen Basil Seeds Tropical Pudding

Tropical Zen Basil Seed Pudding

Ingredients:

2 cups unsweetened full-fat coconut milk

2 Tbsp monk fruit sweetener

½ tsp pure vanilla extract

¼ tsp pure coconut extract

¼ cup Zen Basil Seeds

½ cup unsweetened coconut flakes, toasted

1 kiwi fruit, skinned or diced

½ cup frozen unsweetened passion fruit puree (From 3 or 4 passion fruit if fresh)


Process:

  1. In a large saucepan, combine the coconut milk and monk fruit and heat over medium. Stir occasionally until the monk fruit has dissolved. Remove from the heat. 

  2. Add the coconut extract, Zen Basil Seeds, half the coconut flakes, and stir. Let stand for 5 minutes to allow the seeds to absorb the liquid. 

  3. Stir well, then transfer to 4 individual serving dishes, and refrigerate for 3-4 hours. 

  4. In a small bowl, toss together the kiwi and passion fruit puree, then divide the fruit among the puddings. Top with the remaining coconut flakes just before serving. 


Zen Basil Seed Raspberry Mousse

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

2 Tbsp cocoa powder

2 Tbsp hot water

¼ cup coconut milk or coconut cream for more thickness

½ cup yogurt

½ cup raspberries

½ tsp cinnamon

2 Tbsp monk fruit

Dash of salt


Process:

In a bowl hydrate the Zen Basil Seeds in water for 5 minutes. Once hydrated, add cinnamon and salt, mix well. Layer the yogurt on top. In a separate bowl, mash the raspberries until they become a puree. Layer that over the yogurt. In a separate bowl, mix the cocoa powder, monk fruit, and hot water. Mix well until it becomes liquid chocolate. Pour over the raspberry layer. Optional: Add a dash of sea salt on top. Cool in the fridge for 10 minutes to thicken, then enjoy! 



Zen Basil Seeds Blueberry Vegan Smoothie

Blueberry Zen Basil Seed Smoothie

Ingredients:

2 Tbsp Zen Basil Seeds

4 cups almond milk

2 cups frozen blueberries

1 Tbsp monk fruit

2 scoops vegan 20/20 protein

2 cups ice

Coconut whip cream


Process:

Add all of your ingredients and blend for 15 seconds or until it is your preference (Note: Over blending will make the smoothie extra gelatinous). Pour the smoothie into a cup and top it off with the coconut whip cream. Now enjoy this superfood smoothie, packed with 40 grams of fiber and 26 grams of protein!


Zen Basil Seeds Keto And Vegan Super Bowl Snack-Fiber Rich Dip

Super Bowl Zen Basil Seed Dip

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

1 cup sour cream

½ lemon

1-2 garlic minced (or dry garlic powder)

1 tsp salt & pepper


Process:

In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the sour cream, garlic, salt and pepper. Squeeze the lemon juice, then mix. Garnish with herbs and chopped nuts. Serve with veggies. This is a nutrient rich, high fiber dipping sauce perfect for the Super Bowl!


Zen Basil Seeds Yogurt Dipping Sauce

Zen Basil Seed Yogurt

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

1 cup yogurt of choice

½ lemon juice

Pinch of salt


Process:

In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Next, add the yogurt, lemon juice, and salt. Garnish with nuts, fruit, and veggies on top. This is a perfect nutrient rich dipping sauce!


Zen Basil Seeds Boysenberry Pudding

Instant Chia Pudding using Zen Basil Seeds with Boysenberries

INGREDIENTS:

2 Tbsp Zen Basil

1 cup water

1 cup milk of choice

1 cup boysenberries 

½ tsp cinnamon

¼ tsp salt

½ cup yogurt of choice

1 Tbsp maple syrup of choice


PROCESS:

In a bowl add 2 Tbsp of Zen Basil Seeds and 1 cup of water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the milk, cinnamon, and salt. Mix all together really well. Bring to a boil. Simmer for 5 minutes. 

In a saucepan, heat up and mix the boysenberries until the berry juices are flowing. Add the maple syrup and simmer for 1 minute. 

Now layer your Zen Basil pudding with the boysenberry jam and yogurt in a cup.  


Zen Basil Mushroom Plate

Zen Basil Seed Mushroom Plate

Ingredients:

2 Tbsp Zen Basil

2 Tbsp coconut oil

1 onion

3 pieces garlic

1 cup mushrooms

1 Tbsp Salt

1 Tbsp Pepper

½ cup lemon juice

½ cup fresh basil


Process:

Start by chopping the onions and garlic. In a pan add the coconut oil and let it melt. Now add the onions and garlic. Let them cook until they are golden. Now add your mushrooms. Cover the pan and let it cook for 5 minutes. In a cup of water, add the 2 Tbsp of Zen Basil. Mix and hydrate for 5 minutes. Now pour the hydrated Zen Basil over your mushrooms. Finally, add your fresh pieces of basil and pour your lemon juice over. 


Zen Basil Pesto Pasta

Zen Basil Seed Pesto

Ingredients:

1 Tbsp Zen Basil Seeds

4 cups fresh basil 

⅓ to ½ cups extra virgin olive oil 

¼ cup pine nuts or almonds 

¼ cup chopped dates 

¾ cup parmesan cheese 

¼ cup water 

2-5 whole garlic 

1 tsp sea salt 


Process:

In a food processor mix garlic and salt to a paste. Then add the rest of your ingredients and mix well to your preferred texture, and serve.


Zen Basil Seed Bread

INGREDIENTS

  • 1 C Coconut Flour

  • 1/2 C Almond flour

  • 1/3 C Psyllium Husk

  • 2 TBS Zen Basil

  • 2 TSP Baking Powder

  • 1/2 TSP Salt

  • 2 ¼ cups Lukewarm water

  • 2 teaspoons Apple cider vinegar


INSTRUCTIONS

  • Line a loaf pan 9 inches x 5 inches with parchment paper.

  • Mix all Dry ingredients a large mixing bowl, whisk together

  • Add apple cider vinegar and lukewarm water, Combine with a spoon at first. It will be very liquid at 1st and After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart use your hands to form the dough and make a ball.

  • Form a dough ball and set it aside for 10 minutes to let the fiber absorb all the water and hold the ingredients together.

  • Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.

    Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise. If you press too much, it will be very dense, doughy.

  • Place the loaf onto the prepared loaf pan covered with parchment paper.

  • Lastly, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds (optional).

  • Bake at 350 F on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes.

  • Remove from the oven and cool on a rack for 4 hours or overnight before slicing.

  • Seal and Store in refrigerator.

Zen Basil Seed Bread

Zen Basil Almond Bread

Zen Basil Seed Almond Bread

INGREDIENTS

  • 3 Tbsp Zen Basil Seeds

  • 3 Eggs

  • 1 cup yogurt

  • 1 Cup Almond flour

  • 2 Tbsp Coconut flour

  • 1 1/2 Tbsp psyllium husk powder

  • 1/2 Tbsp baking powder

  • 1/2 tsp Salt

  • 2 Tbsp Fresh Rosemary and Sliced Almonds optional

Process:

  • Line a small loaf tin with parchment paper.

  • In a bowl, mix the eggs and yogurt with a fork, but mix very well until smooth.

  • Add the almond flour, coconut flour, baking powder and salt and mix until fully combined.

  • Last, add the Zen Basil seeds and psyllium husks and mix.

  • Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the Zen Basil seeds can absorb the liquid.

  • Sprinkle rosemary and almonds on the top.

  • Bake for 45 minutes at 350 or until the top is lightly browned and a knife inserted comes out clean.

Zen Basil Seeds Mango Dump Cake

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 Seeds Tiramisu Pudding

Zen Basil Seeds Tiramisu

INGREDIENTS:

½ cup coffee or espresso

1 scoop chocolate 20/20 fiber/protein powder

2 Tbsp Zen Basil Seeds

1 cup boiling water

2 tsp unsweetened cocoa powder

1/4 cup nonfat Greek yogurt

Process:

  1. In a medium bowl, whisk coffee/espresso and chocolate 20/20 powder until smooth.

  2. In a separate bowl, place Zen Basil Seeds. Add boiling water and stir until the water is completely absorbed and the seeds are hydrated.

  3. Add the hydrated Zen Basil Seeds to the coffee/chocolate mixture. Place in the refrigerator to chill until you are ready to assemble.

  4. In a glass footed dessert dish or mason jar, layer half the Zen Basil Seed mixture with 2 Tbsp Greek yogurt and dust with 1 tsp cocoa powder. Repeat with remaining Zen Basil Seeds mixture, yogurt and cocoa powder. Serve.

Zen Basil Seeds “RICE” Pudding

Zen Basil Seeds Rice Pdding

INGREDIENTS (serves 2):

1 cup warm water

1/4 cup Zen Basil Seeds

1/4 cup (1 scoop) vanilla 20/20 fiber/protein powder

1 cup unsweetened almond milk

1/2 tsp cinnamon

Process:

  1. Add 1/4 cup basil seeds to 1 cup warm water to soak. Set aside and allow basil seeds to swell, ~3 minutes.

  2. In a separate bowl, whisk 20/20 powder and almond milk. Optional, pulse in blender to make smooth.

  3. After seeds are fully swollen and soaked up the water, pour into the powder/almond milk mixture. Add cinnamon and stir.

  4. Serve immediately, or if prefer chilled, place in fridge to chill before serving.

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.