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Raspberry Muffins with Raw Sugar Topping
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Raspberry Muffins with Raw Sugar Topping

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Soy Free Vegetarian
These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
Ingredients:
1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries
Sugar topping:
¼ cup butter melted
¼ cup raw sugar spread on a plate

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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Trail Mix On the Go Raw Deliciousness
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
Trail Mix On the Go Raw Deliciousness

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This homemade raw trail mix is made with whole food ingredients and are not only delicious but nutritious. WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Mix all ingredients and store in an airtight container.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup raw walnut
½ cup raw macadamia nut
½ cup raw pecan
½ cup raw pumpkin seeds
½ cup sunflower seeds
¼ cup dried unsweetened apricot chopped
¼ cup dried unsweetened cherries or other dried unsweetened fruits
¼ cup dried unsweetened blueberries or other dried unsweetened fruits
¼ cup golden raisins
½ teaspoon kosher salt coarse

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 120mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Vanilla Brown Butter Pear Baked Oatmeal
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Vanilla Brown Butter Pear Baked Oatmeal

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Recipe adapted from:
Monique Volz

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Refined Sugar Free Vegetarian
Wonderful vanilla brown butter pear baked oatmeal with hints of cinnamon and sweet pears in every bite. This easy pear oatmeal bake is filled with warming flavors and makes the perfect winter breakfast or brunch!
https://www.ambitiouskitchen.com/pear-baked-oatmeal/

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https://www.ambitiouskitchen.com/pear-baked-oatmeal/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
*First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
Pour mixture into the prepared pan and smooth top. Sprinkle the top with chopped walnuts, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Wet ingredients:
¼ cup butter
2 each egg
¼ cup pure maple syrup
1 ¾ cup unsweetened almond milk or any milk of choice
1 tablespoon pure vanilla extract
Dry ingredients:
2 cup old fashioned rolled oats
1 ½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon Kosher salt
Mix-ins:
2 each medium Bartlett pear diced (about 1 ½ cups diced pears)
Optional:
¼ cup walnuts or pecans finely diced

Cooking Tools Required
9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 267mg | Potassium: 158mg | Fiber: 4g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 1mg

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Banana peanut butter and bone broth smoothie
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Rated 0 out of 5
Up to 10 servings
Banana peanut butter and bone broth smoothie

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Recipe adapted from:
Customer recipe

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1.5 cups

Egg Free Gluten Free Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 30
This smoothie is special as it includes bone broth. The collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. This smoothie was added per a customer request, accomodating diatery preferences and needs.

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Instructions
Method: Place all of the ingredients into a high speed blender and blitz until the desired consistency is reached. Pour into a glass and drizzle with extra honey or peanut butter. Enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 3/4 cup soy milk changed from nut milk to making it higher in potassium and it also contains protein
1 1/4 cup bone broth can buy premade -avoid bone broth with added spices
5 banana
2 1/2 cup blueberries
2 1/2 cup peanut butter
1 drizzle honey optional, to sweeten

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 503kcal | Carbohydrates: 36g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 333mg | Potassium: 728mg | Fiber: 6g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 2mg

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Chocolate Overnight Oats
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Rated 0 out of 5
Up to 10 servings
Chocolate Overnight Oats

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Recipe adapted from:
Empower Coaching

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great quick breakfast, snack, or dessert! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Instructions for individual cups
Add the oats with the protein powder and mix together.
Fill to the top with water
Mix in the greek yogurt
Add berries and nut butter
Refrigerate overnight

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/3 cup 5% Greek yogurt
3 1/3 cup raspberries
3 1/3 cup old fashioned rolled oats
10 scoop chocolate protein powder
25 teaspoon peanut butter

Cooking Tools Required
jar with lid, Mixing spoon, Spatula

Nutrition
Calories: 340kcal | Carbohydrates: 35g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 211mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 2mg

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Haney’s Oatmeal Raisin Walnut Cookies
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
16 servings
Haney’s Oatmeal Raisin Walnut Cookies

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Recipe adapted from:
Mayumi Tavalero

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1 cookie

Refined Sugar Free Soy Free Vegetarian
This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

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Instructions
In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
Bake for 20 minutes or until walnuts start to brown a bit.
Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
Dry ingredients:
2 cup old fashioned rolled oats
1/3 cup all purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
Wet ingredients:
2 ripe banana well mashed
1/2 cup unsalted butter melted
1 teaspoon pure vanilla extract
1 egg
Mix in:
1 cup walnuts chopped
1 1/4 cup raisins

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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Cut Seasonal Melon
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Cut Seasonal Melon

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
In season melon is cut into bite-sized pieces, ready for you to enjoy!

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Instructions
Thoroughly wash, seed, and cut fruit into bite-sized pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cantaloupe seeded, trimmed
1 honeydew melon seeded, trimmed
1 baby watermelon trimmed

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Immediately refridgerate any unused portions.

Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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Orange Creamsicle Baked Oatmeal
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Orange Creamsicle Baked Oatmeal

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Recipe adapted from:
Monique Volz

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Vegetarian
Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!
https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
Wet ingredients:
2 each egg
⅓ cup pure maple syrup
1 each large orange zested
½ cup orange juiced
1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
1 ¼ cup unsweetened vanilla almond milk or milk of choice
½ tablespoon pure vanilla extract
Dry ingredients:
2 cup old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon Kosher salt
Orange yogurt topping:
2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
1 tablespoon powdered sugar or you can sub maple syrup or honey
1-2 teaspoon orange juiced to thin
½ teaspoon orange zest
¼ teaspoon pure vanilla extract

Cooking Tools Required
9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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Mars Chocolate Bar Overnight Oats
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mars Chocolate Bar Overnight Oats

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Recipe adapted from:
Empower Coaching

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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Instructions
Mix together your oats, protein powder + some water.
Then add 3/4 of the Greek yoghurt.
Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
Pop into the fridge and enjoy the next day.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup 0% Greek yogurt
3 1/3 cup old fashioned rolled oats
4 ounce Mars chocolate bar
10 teaspoon Lotus Biscoff spread
10 scoop whey protein powder
2 ounce 70% dark chocolate
20 tablespoon unsweetened almond milk
glass cups for serving

Cooking Tools Required
jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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Blueberry Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cookie

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Clean Diet Honey Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Banana Flax Bread
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12 servings
Banana Flax Bread

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Recipe adapted from:
Dr. Sonali Ruder

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Serving Size: 1/2 inch slice

Soy Free Vegetarian
This Banana Flaxseed Bread recipe is packed with nutrients as well as flavor! It uses a mixture of white whole wheat, and all-purpose flour, plus ground flaxseed.
https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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Instructions
Preheat oven to 350F
Mix the bananas, yogurt, egg, oil, and vanilla together in the bowl until combined.
Add the sugar and continue to mix until combined.
Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl.
Add the dry ingredients to the wet ingredients in the mixer and beat until just combined ( do not over-mix).
Optional stir the nuts into the batter.
Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
Bake in the oven for 50 to 55 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool for 10 minutes in the pan.
Remove from pan and let cool on wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size12

Ingredients

Ingredients
1.5 cup ripe banana mashed
1/3 cup reduced fat vanilla Greek yogurt
2 egg large
1/4 safflower oil
1/2 teaspoon pure vanilla extract
2/3 cup light brown sugar or coconut palm sugar
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup flax seeds meal
1.5 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
Optional:
1/2 cup walnuts or pecans, chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Can be frozen

Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 202mg | Fiber: 3g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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Sufganiyot (Israeli Donuts)
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24 servings
Sufganiyot (Israeli Donuts)

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Recipe adapted from:
Jennifer Segal

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Serving Size: 1 doughnut

Dairy Free Nut Free Soy Free Vegetarian
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise
https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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Adjust the ingredients measurement scale here by changing this number. 24

Instructions
Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

Notes
Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size24

Ingredients

Ingredients
1 cup warm water heated to about 110°F (see note)
1 tablespoon active dry yeast note that this is more than 1 packet
3 cup all-purpose flour spooned into measuring cup and leveled-off
¼ cup powdered sugar plus more for coating
¾ teaspoon Kosher salt
½ teaspoon ground nutmeg
2 egg yolk large
2 tablespoon avocado oil
1 teaspoon pure vanilla extract
For frying:
1 quart avocado oil
Optional filling:
1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

Cooking Tools Required
5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

Nutrition
Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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