coconut flour Archives - Amazing Health Advances

Gluten-Free Pumpkin Bread Recipe

The AHA! Team — Wed, 20 Nov 2024 06:56:24 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Pumpkin Bread Recipe This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor. COURSE: Snack DIFFICULTY: Easy SERVINGS: 8-10 INGREDIENTS ▢1 cup almond flour ▢¼ cup coconut flour ▢½ teaspoon sea salt ▢½ teaspoon baking soda ▢1 teaspoon cinnamon ▢½ teaspoon pumpkin pie spice ▢¾ cup pumpkin ▢¼ cup maple syrup ▢¼ cup melted coconut oil ▢3–4 eggs INSTRUCTIONS Preheat oven to 325 F. Combine all wet ingredients in a bowl. Mix. Add the dry ingredients to the wet ingredients. Stir until well-combined. Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.) To read the original article click here.

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Healthy & Delicious Garlic Breadsticks Recipe

AHA Publisher — Tue, 25 Jan 2022 08:00:53 +0000

Dr. Josh Axe, DC, DNM, CN – There’s a certain restaurant chain out there that became quite well known for its unlimited salad and breadsticks deal. And while that deal might be over now, breadsticks are still one of the yummiest parts of an Italian meal. While unlimited breadsticks might not be the cornerstone of a nutritious diet, you can enjoy them in a healthy way. My Garlic Breadsticks recipe is the perfect appetizer or accompaniment to any meal. These garlic breadsticks are so easy to make you won’t believe you haven’t tried before. With just a handful of ingredients like coconut oil, garlic cloves and gluten-free flour, you can whip it up at a moment’s notice. Try these at your next dinner. A Lower-Carb Breadstick? The first change I recommend making for a breadsticks recipe is to increase the good fats and lower the carbs, as most breadsticks are often made with inferior oils and are mostly carbs. While that kind of breadstick will only encourage you to keep eating, my garlic breadsticks recipe is higher in healthy fats and lower in carbs. Its nutritional profile is 175 calories per breadstick, with 15 grams of fats, 2 grams of protein and 9 grams of carbs. The key ingredients include healthy fats from coconut oil, coconut flour and an egg. Meanwhile, rather than use garlic powder, this recipe uses raw garlic. Eating garlic regularly is not only good for us — it has been linked to reducing or even helping prevent four of the major causes of death worldwide, including heart disease, stroke, cancer and infections. How to Make Garlic Breadsticks Preheat the oven to 350 F. Then, in a saucepan, bring the coconut oil, water and salt to a boil. Once the ingredients are boiling, remove the pan from heat and and stir in the garlic and gluten-free flour. Mix it all up and let the dough rest for 5 minutes. Once the dough has cooled off, stir in the egg and seasoning to flavor up the breadsticks. Keep stirring! Slowly add in the coconut flour and knead the dough. Once you’ve worked it all up, place the garlic breadsticks on the parchment-lined baking sheet and slide in the oven. Let the dough bake for the next 30–50 minutes, or until the breadsticks are golden brown. Once the garlic breadsticks are ready, slice them into long sticks and enjoy! (You can choose to dip them in some homemade pasta sauce.) Be sure to make an extra batch — these won’t last long in the bread basket! Garlic Breadsticks Recipe Most breadsticks are loaded with carbs and unhealthy. Not these! These garlic breadsticks are so easy to make you won’t believe you haven’t tried before. INGREDIENTS ½ cup coconut oil, melted ½ cup water 1 teaspoon sea salt 5 garlic cloves, pressed or minced ¾ cup gluten-free flour 1 egg ½ teaspoon Italian seasoning ¼ cup coconut flour INSTRUCTIONS Preheat oven to 350 degrees F. In a saucepan over medium high heat, mix oil, water and salt and bring to a boil. Remove from heat and add garlic and gluten-free flour. Mix and let rest for 5 minutes. Once cooled to body temperature, add in egg and seasoning, stirring constantly. Add coconut flour and knead dough. Place on parchment paper lined baking sheet and bake for 30–40 minutes. Once baked, cut into long breadsticks. NOTES You can choose to dip these garlic breadsticks in some homemade pasta sauce. Yum! To read the original article click here.

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Gluten-Free Eggplant Flatbread Pizza Recipe

AHA Publisher — Tue, 30 Mar 2021 07:00:14 +0000

Dr. Josh Axe, DC, DMN, CNS – As a pizza fanatic, I can’t get enough of learning new ways to make one of my favorite foods and still keep it healthy. A great way to up the nutritional content of this classic meal is by preparing it yourself and loading up on the veggies. That’s why this eggplant flatbread pizza has zoomed to the top of my “have to make this again” list. Key Ingredients In this recipe, we make a crust with arrowroot starch, which is loaded with anti-inflammatory properties, and coconut flour for added fiber and protein. The real star of this flatbread pizza, of course, is the nutrition-rich eggplant. If you don’t regularly eat the purple vegetable, this is a great recipe to start with. Eggplant is packed with antioxidants and inflammation fighters, and it lowers cholesterol. Plus, it’s delicious as a pizza topping! Ready to throw out the delivery menu and make your own eggplant flatbread pizza? Let’s do it! How to Make Eggplant Flatbread Pizza Start by turning the oven to 450 degrees Fahrenheit and placing a pizza stone in there while it preheats. This ensures the stone is nice and hot when it’s time to bake the dough. Then, thinly slice the eggplant, and arrange the pieces onto a cookie sheet lined with parchment paper. Sprinkle them with salt, and give them a few minutes to soften up while you make the flatbread. Get your biceps ready: In a medium mixing bowl, whisk the arrowroot starch, coconut flour and 1/4 teaspoon of salt. Then, in a small pot, heat the coconut milk, butter, water and garlic over medium heat. Just as it simmers, grab that pot, and add the hot liquids to the dry ingredient mix. Stir to combine. Let the mix cool. Next, whisk the egg, and add it to the batter. Stir it up well, and let the mixture sit for five minutes. While you’re waiting for the dough, cut a sheet of parchment paper about the size of your pizza stone, and spread the dough in a thin layer onto it. Transfer the dough carefully to the now-hot pizza stone. Now it’s time to slide the patiently waiting eggplant slices into the oven along with the flatbread. Let them do their thing for 15 minutes, and then remove the baking sheet and the parchment paper with the dough. (Watch your hands!) Keep the stone in the oven so it doesn’t lose heat. Brush balsamic vinegar onto the eggplant slices. Then, add the spinach, eggplant, tomatoes and cheese to the dough. Return the dough to the pizza stone, and bake the pie for 10 to 15 minutes or until the cheese is melted and bubbly and the tomatoes are soft. Are you tempted to start chowing down? Don’t give in to temptation just yet. Instead, top the pizza with herbs and cracked pepper, and drizzle with olive oil. Now it’s ready. This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice up the eggplant earlier in the day, making dinnertime assembly a snap. Gluten-Free Eggplant Flatbread Pizza Recipe DESCRIPTION This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice the eggplant beforehand. INGREDIENTS ¾ pound eggplant of any variety For the crust: 1 cup arrowroot starch or tapioca flour ⅓ cup coconut flour ¼ teaspoon salt ½ cup canned coconut milk ¼ cup butter ¼ cup water 3 cloves garlic, pressed or minced 1 egg For the topping: 2 tablespoons balsamic vinegar 1 cup diced fresh tomatoes or 1/3 cup chopped sun-dried tomatoes 2 cups spinach 1 cup grated Zamorano, Naked Goat, or other raw sheep’s or goat’s milk cheese chopped fresh thyme, rosemary and basil for garnish olive oil for drizzling cracked pepper INSTRUCTIONS Place a pizza stone in the oven and heat the oven to 450 Fahrenheit. Slice the eggplant in thin circles, about 1/8 inch thick. On a cookie sheet lined with parchment paper, arrange the eggplant in a single layer and sprinkle with salt. Let the eggplant soften while you prepare the flatbread. To make the crust: In a medium mixing bowl, whisk together the arrowroot starch, coconut flour and 1/4 teaspoon salt. In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from the heat just as it simmers. Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly. In a small bowl, whisk the egg. Add the egg to the batter and mix well; allow the mixture to sit for 5 minutes. For the pizza: Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot pizza stone. Bake the flatbread and eggplant for 15 minutes, then remove them from the oven, leaving the pizza stone. Brush the eggplant lightly with balsamic vinegar. Add the spinach, eggplant, tomatoes and cheese to the pizza dough. Return the pizza to the pizza stone and bake for 10–15 minutes or until cheese is melted and tomatoes are soft. Top with the herbs, olive oil and cracked pepper. Serve immediately. NOTES You can use tapioca flour or another gluten-free flour if you don’t have arrowroot on hand. If you aren’t concerned with keeping this recipe gluten-free, all-purpose flour works as well. Feel free to mix up the toppings with whatever veggies you want to customize this recipe. To read the original article click here. For more articles from Dr. Axe click here.

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