Recipes

Banana Bread with Almonds

Preheat oven to 350

1 3/4 cup all-purpose flour
3/4 cup Hearthy Foods Banana Flour
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


2 eggs
1/4 cup melted butter
1/4 cup plain yogurt or buttermilk
2 teaspoons vanilla extract

1/4 cup sliced almonds


1. In a medium bowl combine all-purpose flour, banana flour, both sugars, cinnamon, baking powder, baking soda, and salt.

2. In another medium bowl, beat together the eggs, melted butter, yogurt or buttermilk and vanilla extract.

3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the sliced almonds.

4. Pour batter into a buttered and floured 8 x 5 nonstick loaf pan.

5. Bake until the top is browned and a wooden skewer comes out clean, approximately 60 minutes. After 30 minutes you can cover the loaf with foil or baking parchment if the top is browning more than you would like.
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Hearthy Foods Collagen Cassava Blueberry Pancakes
Gluten free, high protein 
3 organic eggs
1/4 c melted coconut oil
1/4 c almond milk
1 tablespoon raw honey
2/3 c Hearthy Cassava Flour
1 tablespoon Hearthy Halal Collagen
1/2 teaspoon baking soda
Pinch sea salt
Blueberries, strawberries, maple syrup
Whip first four ingredients. Add remaining ingredients and cook on hot skillet. 

 

 

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Apple Streusel Muffins (Gluten Free)

  • 2 cups almond meal 
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 3 eggs
  • 1/4 cup honey
  • 1/2 tsp liquid stevia (or another 1/2 cup honey)
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt (Chobani is my favorite!)
  • 1/3 cup Hearthy Apple Flour (great sugar substitute)
  • 1/4 cup almond meal
  • 2 Tbsp coconut sugar (or brown sugar)
  • 1/2 tsp cinnamon
  • 1 Tbsp butter or coconut oil

Preheat the oven to 425ºF and line a muffin tin with liners.

In a medium bowl, stir the almond meal, coconut flour, apple flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg together. Set aside.

In a large bowl, whisk the eggs, honey, liquid stevia, vanilla extract, and Greek yogurt together, until smooth. Slowly stir in the flour mixture until just combined. 

For the streusel topping, stir the almond meal, apple flour, salt, and cinnamon together in a small bowl. Rub the butter (or coconut oil) into the flour mixture with your fingers or a fork, until it resembles coarse sand.

Scoop 1/4 cup of the batter into each of the prepared muffin tins. Sprinkle the streusel topping over the top of the batter.

Bake at 425ºF for 5 minutes, and then turn the temperature down to 350ºF. Bake for another 12-15 minutes at 350ºF, until a toothpick comes out clean. Allow cooling for about 10 minutes in the pan before removing to a wire rack to cool.

adapted from cooking ala mel at http://cookingalamel.com/

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Simple Apple Flour Pancakes -No need for pancake syrup

1 cups Hearthy apple flour 
1 cup pancake mix
1 egg
1 cup of water
pinch of cinnamon (optional)

Directions:

Heat grill

Mix dry ingredients

add egg and water

pour batter

Eat

 

 

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Gluten Free Cauliflower Turmeric Bread "NEW"


2 cups riced cauliflower (pulse florets in food processor until it looks like rice)
1 cup Hearthy almond flour
3 tsp turmeric
4 eggs
1/2 tsp sea salt

Preheat oven to 350
Line tray with parchment paper
Mix all items in bowl
Pour mixture onto parchment
Press into rectangle less than 1/4 inch thin
Bake 30 mins or until golden
Let cool completely
Peel parchment cut into 8 squares. Store in refrigerator in airtight container for up to 1 week

 

HEARTHY FOODS FLOUR RECIPES (GLUTEN FREE)

Hearthy Coffee Cake

2 Cups Hearthy almond flour

½ cup Hearthy flour of your choice (apple, plantain/banana, pumpkin, sweet potato)

¼ teaspoon sea salt

½ teaspoon baking soda

¼ cup coconut oil, melted

1/3 c honey, preferably raw/unprocessed

3 large eggs preferably organic

 

Topping:

¼ c coconut oil, melted

¼ cup coconut sugar

Two tablespoons ground cinnamon

Optional toppings – slivered almonds or dark chocolate chips

 

Directions:

  1. Preheat oven to 350F
  2. Grease 9” round or 8” square pan with coconut oil and almond flour
  3. In food processor pulse flours, salt, and baking soda
  4. Pulse in coconut oil, honey and eggs
  5. Spread batter into greased pan
  6. In separate bowl combine all topping items
  7. Sprinkle topping on batter
  8. Bake 25 to 30 minutes
  9. Cool, and enjoy!

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 HEARTHY ZUCCHINI CARROT PANCAKES

 

1 medium green zucchini shredded (about 2 cups), excess water squeezed out

½ small onion finely chopped

1 large egg, preferably organic

¼ cup parmesan cheese grated

1 tablespoon Hearthy Carrot Flour

Sea salt and pepper to taste

Optional – finely chopped parsley, garlic, basil and/or cilantro

 

  1. Combine all ingredients in a bowl.
  2. Heat small amount of olive oil in nonstick pan
  3. Using ¼ cup measure drop into heated oil and flatten with a spatula.
  4. Cook on medium about 3 mins each side until golden brown.
  5. Serving ideas – serve with hot sauce, sour cream or tzatziki sauce (seasoned yogurt with shredded cucumber) with a side of fried/poached eggs. Yummy, Hearthy and delish!

 

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 HEARTHY SWEET POTATO BROWNIES

 

2/3 cup Hearthy oat flour

1/3 cup Hearthy sweet potato flour

½ cup raw cacao powder (or ½ cup dark chocolate chips, preferably sugar-free)

¼ tsp baking soda

¼ tsp sea salt

1 tsp vanilla powder or liquid

3 large eggs, preferably organic

½ cup coconut oil

8 to 10 dates, pitted (use fewer dates if using chocolate chips)

1 tablespoon honey

 

  1. Preheat oven to 350 and grease square pan
  2. Pulse chocolate chips (if using) in a food processor. If using raw cacao powder just add cacao powder along with the flours, baking soda, salt, vanilla and pulse again until well blended.
  3. Pour in eggs, coconut oil, dates and honey. Pulse until well blended.
  4. Bake about 25 minutes in an oven.
  5. Cool and enjoy with almond milk or cup of tea/coffee!

 

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HEARTHY PUMPKIN SCONES

 

2 cups Hearthy almond flour

½ cup Hearthy pumpkin flour

¼ tsp salt

½ tsp baking soda

1/3 cup melted coconut oil

¼ cup maple syrup or  raw/unprocessed honey

1 tablespoon pumpkin spice mix OR

1 tablespoon ground cinnamon and

¼ tsp of powdered nutmeg, cloves, and allspice

Optional – add pumpkin seeds, slivered almonds, dried cherries, cranberries, raisins, orange peel or dark chocolate chunks (use your favorite toppings)

 

  1. Preheat oven to 350
  2. Mix all dry ingredients
  3. Add coconut oil and honey/maple syrup. Mix until combined.
  4. Add toppings of your choice.
  5. Lightly form dough into ball and place between parchment paper
  6. Roll into 2” thick round disc. Place on baking tray or silt
  7. Cut into 6 triangle pie size pieces, gently separate pieces about 2 inches apart
  8. Brush with egg yolk (optional)
  9. Bake 15 to 18 minutes. Enjoy with spiced chai, coffee, etc.

 

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 HEARTHY APPLE SWEET POTATO WAFFLES

 

¼ cup Hearthy Apple flour

½ cup Hearthy sweet potato flour

½ tsp sea salt

2 tsp baking powder

2 tsp cinnamon

½ c milk of your choice (almond, cashew, coconut)

2 tablespoon melted butter or coconut oil

3 large eggs

1 teaspoon vanilla

 

  1. Mix the dry ingredients in bowl, mix with fork
  2. In separate bowl mix wet ingredients – milk, oil, eggs, and vanilla
  3. Pour wet ingredients into the dry ingredients, mix well
  4. Heat waffle maker, spray with oil (preferably coconut oil)
  5. Pour half cup of batter into heated waffle maker
  6. Cook according to waffle maker directions – 3 to 5 minutes
  7. Enjoy with raw honey, butter, berries

 

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 HEARTHY PUMPKIN BREAD

 

1 cup Hearthy pumpkin flour or sweet potato flour (for sweet potato bread)

½ cup coconut sugar

½ cup coconut oil

2 extra large eggs, preferably organic

½ cup almond milk (or lite coconut milk/regular milk)

1 teaspoon baking soda

¼ teaspoon sea salt

1 tablespoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon allspice

OR 1 generous tablespoon pumpkin spice mix

Optional – dark chocolate chips (highly recommend)

 

  1. Preheat oven to 350F, grease standard loaf pan or 2 small loaf pans
  2. In bowl mix pumpkin flour, salt, baking soda and spices
  3. In larger bowl mix eggs, milk and coconut sugar
  4. Add the flour mixture into the eggs mixture, mix until combined
  5. Add dark chocolate chips if using
  6. Pour into loaf pan
  7. Bake for 30 to 35 minutes (bread is done when center springs back, and sides lift from the pan). Check after 20 minutes as ovens vary in temperature.
  8. Cool and enjoy the best and healthiest pumpkin bread ever!

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 HEARTHY BAKED APPLE CIDER DONUTS

 

1 ½ cup Hearthy Apple flour

2/3 cup coconut sugar or 2/3 cup honey, preferably raw/unprocessed

4 large eggs, preferably organic

2 small grated apples cooked in 1.5 cup water (reduce to 1/3 cup liquid – homemade apple cider) or use ready-made apple cider

½ cup melted coconut oil

1 tablespoon cinnamon

1 ½ teaspoon baking powder

1 tablespoon apple cider vinegar

¼ tsp salt

 

Glaze

2 tbsp almond butter

1 tablespoon raw honey or maple syrup

 

  1. Mix flours, salt, cinnamon, baking powder.
  2. Separately mix eggs, coconut oil, vinegar, sugar/honey and homemade reduced apple cider.
  3. Pour flour into egg mixture, stir well
  4. Pour into greased donut baking tray
  5. Bake 325 for 12 -15 minutes
  6. Glaze with mixture of almond butter/honey or maple syrup
  7. No guilt donuts and the best donuts ever!

 

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 HEARTHY PLANTAIN PANCAKES

 

1 cup Hearthy plantain flour

2 small eggs beaten

1 cup almond milk (or raw milk)

1 ½ teaspoon baking soda

¼ teaspoon salt

2 tablespoon coconut oil

1 tablespoon honey, preferably raw/unprocessed

Optional: blueberries

 

  1. Mix flour, salt, and baking soda
  2. Add eggs, milk, and coconut oil and honey
  3. Gently mix blueberries if using
  4. Use ¼ cup measure to drop batter into heated oiled nonstick pan
  5. Flatten with spatula if necessary
  6. Cook 2 to 3 minutes per side
  7. Enjoy with additional berries, maple syrup

 

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HEARTHY PLAINTAIN TORTILLAS

 

1 cup Hearthy plantain flour

2 cups almond or lite coconut milk from carton

1 teaspoon sea salt

1 tablespoon melted butter or ghee

1 tablespoon coconut oil softened (not melted)

 

  1. Combine all ingredients in a food processor or blender until smooth
  2. Grease and heat small skillet on medium high
  3. Pour ¼ cup batter and swirl pan around to spread the batter
  4. Cook until brown and flip to the other side
  5. Enjoy with scrambled eggs, salsa or with Mexican favorites!

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 HEARTHY CARROT MUFFINS

 

1 cup Hearthy almond flour

½ cup Hearthy carrot flour

2 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon sea salt

1 teaspoon baking soda

2/3 cup shredded carrots

3 large eggs preferably organic

¼ cup honey, preferably raw/unprocessed

1 ripe banana mashed

1/3 water or almond milk

 

  1. In mixer bowl mix the eggs, honey, banana and water/milk.
  2. Add the flours, cinnamon, nutmeg, salt and baking soda while mixer is still running. Mix until combined.
  3. Turn off the mixer. Gently add the shredded carrots and mix in with a spatula.
  4. Pour into greased muffin pans.
  5. Bake for about 25 minutes in preheated 350 degree oven.