Latest Health News in Crofton - Nutritional Healing Center

Carrot Cake Loaf

5/24/2019

Ingredients

2 cups almond flour
3 tsp coconut flour
3 eggs
2 tbsp coconut oil
3 tbsp raw honey (add an additional 1/2 tbsp if you like things a bit sweeter)
1/3 cup unsweetened apple sauce
1/3 cup grated organic carrots
1 tsp organic vanilla extract
1/8 tsp Himalayan sea salt
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
Optional: 1/3 cup Enjoy Life's mini chocolate chips
Optional: 1/4 cup raisins
Optional: 1/3 cup walnuts, chopped

Directions

1. Preheat oven to 350
2. In a mixing bowl, combine dry ingredients
3. Add in wet ingredients and mix well
4. Add in carrots and optional ingredients
5. Grease bread pan
6. Pour in batter
7. Bake for 20-25 minutes until a toothpick comes out clean

Recipe and Photo from Lexi's Clean Kitchen

Angel Food Cake

5/22/2019

Ingredients

12 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon Celtic sea salt
1 1/4 teaspoons cream of tartar
1 tablespoon pure vanilla extract
3/4 cup maple or coconut sugar
1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I've seen anywhere!)
1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional
1 pint berries (optional)

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position.
Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).
Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I'm still on the look-out for a glass or stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Recipe and Photo from Deliciously Organic

Ultimate Fudgy Paleo Brownies

5/20/2019

Ingredients

1 cup creamy almond butter
1/2 cup coconut sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs + 1 egg yolk
1/3 cup unsweetened cocoa powder
2 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 dark chocolate baking bar chopped

INSTRUCTIONS

Preheat oven to 350°F. Line and grease a square baking pan (8x8 or 9x9 inch) with parchment paper nonstick cooking spray. Set aside.
In a large bowl, combine the almond butter, coconut sugar, maple syrup, vanilla extract, eggs and egg yolk until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until there are no clumps. Fold in 1/3 cup chocolate chips or chopped chocolate into the batter. The batter will be thick.
Pour and spread batter evenly into the prepared baking pan. Bake for 25-30 minutes or until knife inserted into the middle comes out mostly clean (some crumbs are okay). Be careful not to overbake!
Remove and cool on a wire rack for 10-15 minutes. Grab parchment paper on the sides and lift the brownies out of the pan to cool completely.

Recipe and Photo from What Molly Made

Almond Butter Berry Breakfast Bars

5/14/2019

Ingredients
base layer

2 large eggs
1 cup smooth almond butter
1/3 cuppure maple syrup
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 tsp baking soda
pinch salt

berry layer

1 and 1/2 cups berries either fresh or frozen, use whatever kind you like! {I used blueberries, strawberries, and frozen cherries}
1 tbsp pure maple syrup
1/2 tsp water if using all fresh berries
*1/3 cup chocolate chunks dairy free chips, or chopped dark chocolate

Instructions
make the berry sauce:

Add the berries and water, if you're using it to a small saucepan and heat over low-med while stirring. The berries will begin to break down as they cook. About halfway through, add the 1 tbsp pure maple syrup and continue to cook until the mixture comes to a simmer. Once you have a thick, bubbling sauce (after about 15 minutes) remove from heat and set aside to cool.

make the base layer:

Preheat your oven to 350 degrees and line a square baking pan (8 x 8) with parchment paper.
In a large bowl, whisk together the eggs and almond butter until smooth. Then whisk in the maple syrup and vanilla.
In a separate bowl, combine the almond flour, baking soda and salt. The stir the dry mixture into the wet until fully combined
Add about 2/3 of the base mixture to the parchment lined baking pan and spread out evenly. If adding the chocolate*, sprinkle it over the mixture now, then top with remaining batter and spread out.
The berry mixture should be thickened and cooled somewhat (if it's warm that's fine.) Pour the berry sauce over the top and swirl it in about halfway down (this way it won't burn on the bottom, but it will still bake into the bars thoroughly.)
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (no batter)
Remove from oven and allow to cool completely before cutting into squares. You can refrigerate or even freeze to speed up the cooling time!
Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe and Photo from Paleo Running Momma

Paleo Zucchini Bread with Chocolate Chips

5/13/2019

Ingredients

1 cup shredded zucchini — from about 1 medium zucchini
1 large ripe banana
6 large eggs — at room temperature
3 tablespoons pure maple syrup — I like to use Grade B, which has a more intense flavor
2 tablespoons coconut oil — melted and cooled
1 teaspoon pure vanilla extract
3/4 cup coconut flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
4 ounces dark chocolate — chopped into chunks, or dark chocolate chips, divided (to keep the bread completely Paleo, use a dairy-free chocolate such as Enjoy Life)

Instructions

Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place the zucchini over a sieve and press a paper towel on the top to dry it. Set aside.
In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded and dried zucchini, then fold in two-thirds of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as “handles,” remove the bread from the pan to cool completely.

Recipe Notes

This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
Store leftovers at room temperature for up to 5 days.
To freeze, wrap the cooled bread tightly and freeze for up to 3 months. Let thaw overnight in the fridge.
Coconut flour has very particular baking qualities and cannot be substituted.

Recipe and photo from Well Plated

Easy VeGan Strawberry Cheesecake

4/24/2019

Ingredients
Filling

1 1/2 cup raw cashews
1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
1/2 cup maple syrup Room temp.
2 tablespoons coconut milk Room temp.
1/4 cup coconut oil melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt

Crust

1 cup raw pecans
1/2 cup medjool dates

Strawberry Topping

1/4 cup strawberry preserves

Instructions
Crust

In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.

Filling

Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
In a food processor, blend the cashews until they become a pulp.
Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.

Topping

In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.

Recipe and Photo from Paleo Gluten Free Eats

No Bake Paleo Fruit Pizza

4/24/2019

Ingredients
Flaxseed Crust

1/2 cup Arrowhead Mills Flaxseed
1/4 cup unsweetened coconut flakes
2 tablespoons coconut oil
2 tablespoons cocoa powder
3 tablespoons coconut flour
10 medjool dates

Toppings

2/3 cup full fat coconut milk
2 teaspoons pure maple syrup
1 teaspoon lemon juice
fruit – strawberries, kiwi, blueberries

Instructions

Pour the flaxseed, coconut flakes, coconut oil, cocoa powder, coconut flour into a food processor and add 10 pitted medjool dates. Pulse until well combined
Flatten the mixture on a parchment-lined baking sheet or plate to create the crust for the pizza
In a bowl, combine the coconut milk (making sure to include most of the thick cream at the top of the can), maple syrup, and lemon juice. Beat for 5-8 minutes, until the mixture is light and fluffy
Spread the coconut cream mixture over the top of the flaxseed crust, then add the sliced fruit to top
Refrigerate
When ready to serve, let the fruit pizza sit at room temperature for roughly 10-15 minutes. The coconut cream will harden as it’s cooled, so warming is slightly will bring it back to it’s originally creamy state

Recipe and Photo from Physical Kitchness

Spiced Paleo Sweet POtato Cookies

4/24/2019

INGREDIENTS

1 c. mashed sweet potato
1/4 c. coconut oil, melted and cooled slightly
1/3 c. honey (local is best)
3 organic or farm-fresh eggs
1/2 t. sea salt
1/4 t. ground nutmeg
1/2 t. ground ginger
1/8 t. ground cloves
1 t. ground cinnamon
1 t. baking soda
1/2 c. coconut flour (I like to make my own)

INSTRUCTIONS

Preheat oven to 350.
Place all ingredients in a blender, with dry ingredients on top, and puree until smooth.
Scoop rounded spoonfuls of dough onto a parchment-lined cookie sheet.
Bake for 25 minutes, or until cookies are golden-browned on top and spring back slightly when you touch them.
Devour.

Recipe and Photo from Raias Recipes

Coconut MAcaroons With Lemon Curd

4/1/2019

Ingredients

3 cups sweetened coconut flakes;
2/3 cup coconut or almond milk;
1 egg white;
1/2 tsp. vanilla extract;
1 tsp. fresh lemon juice;
1 tsp. lemon zest;
1/8 tsp. sea salt;

Ingredients for the lemon curd

5 tbsp. of ghee, softened at room temperature;
½ cup raw honey;
2 eggs;
2 egg yolks;
2/3 cup fresh lemon juice;
1 tsp. grated lemon zest; (optional)

Lemon Curd Preparation

Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
Add the 2 eggs and the 2 egg yolks, one at a time, while beating.
Add the lemon juice and mix for another minute. At this point, the mixture should look curdled (although it really isn’t).
Cook the lemon mixture in a saucepan over a medium-low heat, until it gets smooth and creamy.
Increase the heat to medium and cook, stirring almost constantly, until the mixture thickens (about 15 minutes).
Try a taste of the curd, and stir in the lemon zest if you’d prefer it a little tangier.
Transfer the curd to a bowl, cover the surface with plastic wrap, and refrigerate until the curd is cold and thick.

Coconut Macaroon Preparation

Preheat your oven to 325 F.
Combine all the ingredients for the macaroons in a large bowl and mix well.
Scoop out about 2 tbsp. of the dough and place on a baking sheet.
Form the cookies into the shape of little bowls, with a depression in the middle (this is where you’ll put the curd later).
Place the cookies in the oven and bake for 15 to 20 minutes.
Remove the cookies from the oven and let them rest for 5 minutes.
Fill each coconut macaroon with lemon curd and serve.

Coconut Date Balls

4/1/2019

Ingredients

1 cup dates, roughly chopped
2 eggs, beaten
½ cup. raw honey
1 tsp. vanilla extract
¼ cup ghee
2 cups mixed nuts, chopped small
1 cup coconut flakes
½ tsp. sea salt

Preparation

Combine the eggs, ghee, raw honey, and dates in a medium saucepan placed over a medium heat.
Bring everything to a boil, stirring occasionally, for 3 to 5 minutes.
Remove from the heat, stir in the vanilla, and add in the sea salt.
Mix in the chopped nuts and stir until well combined.
Roll the mixture into small balls.
Roll each ball in the coconut flakes until well covered.
Refrigerate until firm.

Recipe from Paleo Leap

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