almond butter Archives - Amazing Health Advances

Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe

The AHA! Team — Fri, 18 Jul 2025 05:36:46 +0000

Recipe via Nutrition Facts – Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This cake is a great way to use overripe bananas. The riper the banana, the sweeter the flavor, so just a small amount of Date Syrup is needed. Coarsely crushed walnuts provide a welcome crunch, and the Blackberry-Almond Butter Sauce adds a bit of healthy decadence if you want to spoon it over the cake. COURSE: Dessert DIFFICULTY: Moderate SERVINGS: 9 Ingredients ▢ 1 tablespoon ground flaxseeds ▢ 2 tablespoons warm water (for the flaxseed) ▢ 1½ cups mashed ripe bananas (2 to 3 large bananas) ▢ ¼ cup unsweetened soy milk ▢ ¼ cup Date Syrup ▢ 1 teaspoon fresh lemon juice ▢ 1 teaspoon pure vanilla extract ▢ 1 cup almond flour ▢ ½ cup oat flour ▢ 1½ teaspoons aluminum- and sodium-free baking powder ▢ ½ teaspoon ground cinnamon ▢ ½ cup coarsely crushed walnuts (optional) Instructions In a small cup or bowl, combine the flaxseeds and water. Stir well, then set aside for 10 minutes. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper. In a large bowl, combine the mashed bananas, soy milk, Date Syrup, lemon juice, vanilla, and flaxseed mixture. Mix well. Whisk in the almond flour, oat flour, baking powder, and cinnamon until evenly mixed. Fold in the walnuts. If the batter is too thick, stir in a little more soy milk, 1 tablespoon at a time. Transfer the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until lightly browned on top. Remove the pan from the oven and set aside to cool completely. Once cool, invert the cake onto a plate. Cut the cake into squares and place each serving on a small dessert plate. Spoon some of the Blackberry-Almond Butter Sauce over each serving (if using). To read the original article click here.

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Strawberry-Banana Nice Cream Recipe

The AHA! Team — Tue, 03 Sep 2024 08:36:16 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Strawberry-Banana Nice Cream Recipe I scream, you scream, we all scream for NICE cream! We can’t get enough of this dessert in our household—both this specific recipe and easy-to-make, delicious variations. For MATCHA: Simply blend two ingredients—powdered matcha green tea and blended frozen bananas—before freezing. (Please make sure the matcha is sourced from Japan, not China, due to lead contamination concerns.) COURSE: Dessert DIFFICULTY: Easy SERVINGS: 4 TOTAL TIME: 10 min INGREDIENTS ▢4 bananas frozen (break into chunks before freezing) ▢2 tablespoons almond butter ▢1 cup strawberries sliced ▢1 piece split and scraped vanilla bean or 1/2 teaspoon vanilla extract INSTRUCTIONS Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving. TIP: Keep a stash of ripe banana chunks in the freezer to make delicious soft-serve nice cream (and smoothies) in minutes. To read the original article click here.

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Quinoa Crispy Bars (Better Than Rice Crispy Treats!)

AHA Publisher — Fri, 25 Mar 2022 07:00:57 +0000

Dr. Josh Axe, DC, DNM, CN – Crispy treats: they sound so cute and friendly and yummy. It’s unfortunate that they’re essentially made of rice, sugar, butter and marshmallows — lots of it. But what if I told you there was a way to enjoy the dessert guilt-free? Goodbye, rice krispies, hello Quinoa Crispy Treats! This healthified version replaces the rice with protein-rich quinoa and sweetens things up the natural way thanks to healing raw honey. And instead of using gobs of butter, the quinoa crispy bars are held together with almond and sunflower seed butters. Yum! Not only is this quinoa bar tasty, it’s also the perfect energy bar. It delivers 235 calories per serving, with 24 grams of healthy carbs, 14 grams of healthy fats and 6 grams of protein. Try this new take on an old treat tonight. How to Make Quinoa Crispy Bars Start by lining an 8×8 baking dish with parchment paper. In a small pot over very low heat (honey should never be heated up much at all), melt add the coconut oil, honey, almond butter and sunflower seed butter. Remove the pot from heat once the mixture has melted and sprinkle with the sea salt and cinnamon. Then pour it all into the waiting baking dish. Stir the puffed quinoa through the almond butter mixture, making sure all the ingredients are thoroughly incorporated. With a spatula, even out the quinoa crispy mix so it’s all level. Then place the baking pan in the freezer, letting the crispy bar set for 20 minutes or so. When you’re ready to serve, remove the quinoa crispy bars from the freezer and cut immediately. Serve while still frozen. These are healthy quinoa bars are delicious and so easy to make. Kids love to help make them — and eat them, of course! Quinoa Crispy Bars Recipe This healthy version of rice krispy treats replaces the rice with protein-rich quinoa and sweetens things up the natural way thanks to healing honey. And instead of using gobs of butter, the quinoa crispy treats are held together with almond and sunflower seed butters. Yum! INGREDIENTS 1 cup unsalted almond butter ½ cup sunflower seed butter ½ cup raw honey 3 tablespoons coconut oil ½ teaspoon sea salt ⅛ teaspoon cinnamon 3 cups puffed quinoa or millet INSTRUCTIONS Prepare a 8×8 baking dish by lining it with parchment paper and set aside. In a small pot at very low heat, melt almond butter, sunbutter, honey and coconut oil. Remove from heat and scrap into a mixing bowl. Stir in sea salt and cinnamon. Add in puffed quinoa and stir until well incorporated. Pour mixture into prepared dish. Spread out mixture with a spatula to make an even layer in the dish. Freeze for 20 minutes or longer until set. When ready to serve, remove from freezer and cut immediately. Serve frozen. To read the original article click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Thu, 18 Feb 2021 08:00:00 +0000

Dr. Josh Axe, DC, DMN, CNS – What’s better than cookies? Cookies that don’t require an oven! That’s why these no-bake coconut cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake cookies with coconut make a great healthy snack for kids or light dessert — plus, you can even force let the kids whip them up! Key Ingredients The best part about this coconut cookie recipe is that it results in healthy coconut cookies. Why? The ingredients are all-natural. That’s not all. The recipe makes these coconut cookies eggless, resulting in vegan coconut cookies everyone can enjoy. Here are the main players in these healthy coconut cookies: Coconut: Both the coconut flakes and coconut oil give these treats their distinct flavor — not to mention the loads of healthy fat and nutrients. Coconut oil, in particular, has been shown to help protect the brain, prevent heart disease, support liver health, combat inflammation boost the immune system, benefit skin and oral health, and so much more. Oats: Oats are high in fiber and several minerals, including manganese, phosphorus, selenium, magnesium, iron, zinc and copper. This allows them to help lower cholesterol, improve digestion and provide more protein than most grains. Almond butter: Instead of traditional butter, using almond butter helps keep this recipe vegan. In addition, it provides the benefits of almonds nutrition, which provides healthy fats, vitamin E and several health-boosting minerals. Cocoa powder: High-quality cocoa powder can actually provide benefits due to its antioxidant content. So long as you don’t overdo it, consuming it can support immune, heart, brain, eye and skin health. Let me show you how to make this wondrous no-bake coconut cookies recipe. How to Make No-Bake Coconut Cookies How do you make coconut cookies from scratch? We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove, and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flaxseed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer, and let them thaw for five minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! No-Bake Coconut Cookies Recipe DESCRIPTION Chewy, chocolatey no-bake coconut cookies will satisfy your sweet tooth with no refined sugars, gluten or dairy, and they’re delicious too! INGREDIENTS 2.5 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2–1 tablespoon ground flax (optional*) 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) INSTRUCTIONS Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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Dark Chocolate Almond Butter Cookies Recipe

AHA Publisher — Thu, 03 Dec 2020 08:00:25 +0000

Dr. Josh Axe, DC, DMN, CNS – Dark chocolate lovers, I have a special treat for you. These delicious dark chocolate almond butter cookies are not only healthier than your average chocolate chip cookie, but they are the ultimate crowd-pleaser and Paleo-friendly. Key Ingredients Using only almond butter and almond flour for a base, this all-natural dark chocolate chip cookie is nutty and chewy without the guilt of refined flour and sugar. The reason I encourage my family, friends and patients to avoid wheat is partly because of its carbohydrate structure that can raise blood sugar levels more quickly than a candy bar. Wheat also increases insulin levels, which contribute to fat storage in the body — not to mention gluten in wheat that triggers inflammation and damages gut lining. I love baking with almond butter and almond flour, not only for the heart health benefits the almond brings, but for the nutty flavor and chewy texture they add to this dark chocolate almond butter cookie recipe. Dark chocolate chips are a no-brainer for these double chocolate chip cookies, as they are not only great for boosting focus and memory, but they also have antioxidant and anti-inflammatory properties. Stick with bars or chocolate chips that contain 70 percent or higher in cocoa or cacao. Speaking of cacao, I added cacao nibs to these dark chocolate almond butter cookies for an extra crunch and double chocolate flavor. Cacao nibs are a great source of sulfur and magnesium, and much like their counterpart dark chocolate, they also contain high amount of flavonols with antioxidant properties. For the remaining ingredients, I used the wonderful natural sweetener maple syrup, a pastured egg, vanilla extract and sea salt. How to Make Dark Chocolate Almond Butter Cookies Preheat oven to 350 degrees Fahrenheit. In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder. Process the almond cookie mixture until it is smooth and well-combined. Add in cacao nibs and dark chocolate chips, and mix well. Chill the dough for 20 minutes. Shape cookies into circles, and place on a baking sheet lined with parchment paper. Bake cookies for 10–12 minutes. Good luck keeping these keto almond butter cookies around very long! Similar Recipes If you’re looking for an alternative to this dark chocolate almond butter cookies recipe, here are a few options: Almond Butter Chocolate Cookies Recipe Soft, Chewy Chocolate Chip Cookies Recipe The Best Lactation Cookies Recipe to Support Milk Supply Chewy, No-Bake Homemade Granola Bars Paleo Zucchini Brownies with Dark Chocolate Chips Dark Chocolate Almond Butter Cookies Recipe DESCRIPTION These dark chocolate almond butter cookies are healthier than your average chocolate chip cookie, a crowd-pleaser and Paleo-friendly. INGREDIENTS 1 cup sprouted almond butter ½ cup almond flour ⅓ cup maple syrup 1 egg 1 tablespoon vanilla extract ½ teaspoon sea salt ½ teaspoon baking soda ¼ teaspoon baking powder ½ cup cacao nibs ½ cup dark chocolate chips, minimum 70% cacao INSTRUCTIONS Preheat oven to 350 F. In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder. Stir in cacao nibs and dark chocolate chips. Chill dough for 20 minutes. Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper. Bake for 10–12 minutes. NOTES If you want a little less chocolate, you can opt for just the dark chocolate chips or the cacao nibs. To make this recipe vegan, replace the egg with an egg substitute, such as vinegar and baking soda. NUTRITION Serving Size: 1-2 cookies Calories: 113 Sugar: 8.1g Sodium: 137mg Fat: 5g Saturated Fat: 2.2g Unsaturated Fat: 2.8g Trans Fat: 0g Carbohydrates: 15.6g Fiber: 3.9g Protein: 2.7g Cholesterol: 14mg To read the original article click here. For more articles from Dr. Axe click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Sat, 30 May 2020 07:00:14 +0000

Dr. Axe – What’s better than cookies? Cookies that don’t require an oven! That’s why these No-Bake Coconut Cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake babies make a great healthy snack for kids or light dessert; plus, you can even force let the kids whip them up! Let me show you how to make these wondrous No-Bake Coconut Cookies. We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the honey, coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flax seed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and beneficial Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer and let them thaw for 5 minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! INGREDIENTS: 2–1/2 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2-1 tablespoon ground flax (optional*) 2/3 cup honey 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) DIRECTIONS: Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the honey, coconut oil, almond butter, and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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