gluten free recipe Archives - Amazing Health Advances

Pumpkin Blueberry Pancakes Recipe

The AHA! Team — Fri, 09 May 2025 05:32:03 +0000

Recipe by: Ayla Sadler via Dr. Axe – Pumpkin Blueberry Pancakes Recipe Pumpkin Blueberry Pancakes Recipe If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. Made with wholesome, Paleo-friendly ingredients, this recipe is free from refined sugars, gluten and dairy, making it ideal for those with dietary sensitivities or anyone following a clean eating lifestyle. Packed with seasonal flavors and antioxidant-rich fruit, these pancakes are as good for you as they are tasty. delicious and nutritious breakfast If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. These pumpkin blueberry pancakes are more than just a breakfast treat. They’re a nourishing way to start your day with clean, energizing ingredients. Whether you’re following a Paleo lifestyle or simply want a healthier pancake option, this recipe is sure to become a staple in your kitchen. COURSE: Breakfast DIFFICULTY: Easy SERVINGS: 4 Prep Time: 8 min – Cook Time: 7 min – Method: Stovetop – Cuisine: American Ingredients ▢ 1 cup Paleo flour blend ▢ 2 eggs ▢ 1 cup coconut milk ▢ ½ cup pumpkin puree ▢ ½ cup fresh or frozen blueberries ▢ 1 teaspoon cinnamon ▢ 2 teaspoon vanilla extract Instructions Combine wet ingredients in a bowl. Whisk in dry ingredients carefully to avoid clumping. Stir in blueberries. Heat greased pan over medium heat. Pour approximately 1/3 cups of batter per pancake until pan is full. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking. Serve warm with blueberries and maple syrup. Nutrition Serving Size: 166g – Calories: 312 – Sugar: 5.2g – Sodium: 43mg – Fat: 16.6g – Saturated Fat: 13.4g – Unsaturated Fat: 3.2g – Trans Fat: 0g – Carbohydrates: 37.6g – Fiber: 4.1g – Protein: 4.7g – Cholesterol: 82mg To read the original article click here.

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Gluten-Free Gingerbread Cookies Recipe (Better Than the Original)

The AHA! Team — Mon, 16 Dec 2024 06:46:05 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Gingerbread Cookies Recipe Gingerbread is a staple when it comes to holiday treats. The warm spices and sweetness from blackstrap molasses bring a delightful addition to your Christmas cookie collection. These gluten-free gingerbread cookies are perfect to add to your holiday traditions while packing some nutritional punch. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 24 Ingredients ▢1 cup cashew butter ▢½ cup maple syrup ▢¼ cup blackstrap molasses ▢1 tablespoon fresh grated ginger ▢1 egg ▢1 teaspoon vanilla extract ▢1 teaspoon cinnamon ▢1 teaspoon ground ginger ▢½ teaspoon sea salt ▢⅓ cup coconut flour (or almond flour) ▢arrowroot starch, for dusting (optional)* Instructions Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt. Stir until well combined. Add in coconut flour and mix well again. Use a tablespoon to measure out the dough for each cookie. Bake for 12–15 minutes. Remove from oven and dust cookies with arrowroot starch for added effect, if desired. Notes If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes. Prep Time: 10 min Cook Time: 15 min To read the original article, which includes thorough directions with visual examples, 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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Healthy Lemon Poppy Seed Muffins Recipe

AHA Publisher — Tue, 07 Dec 2021 08:00:52 +0000

Dr. Josh Axe, DC, DNM, CN – Muffins are versatile and warming, and this lemon poppy seed muffins recipe is delicious and nutritious. Trust me, these healthy lemon poppy seed muffins need to be made in your kitchen. They’re excellent for breakfast or dessert and are extremely easy to make with nutritious ingredients. Using goat milk yogurt adds protein and creaminess and is usually better tolerated by the body than cow’s milk. The gluten-free flour also keeps this Paleo-friendly and means those with a gluten intolerance can enjoy it, too. Key Ingredients Many lemon poppy seed muffins recipes can pile up the calories pretty quickly with less-than-ideal ingredients. Not these. I keep mine nutritious thanks to some of these key players: Coconut sugar — Instead of refined sugar, coconut sugar helps cut back on the negative effects of sugar while providing some additional benefits for the gut. Eggs — As the basis of most baking recipes, the benefits of eggs include packing a protein punch that supports skin, eye, heart and brain health. Gluten-free flour — To keep these lemon poppy seed muffins friendly for those with celiac or gluten intolerance, gluten-free flour does the trick. It’s easier on the gut so baking can truly be for everyone. Poppy seeds — You can’t make a poppy seed muffin without poppy seeds, and that’s a good thing thanks to all poppy seeds nutrition has to offer. Low in carbs but high in manganese, fiber, healthy fats, calcium, phosphorus and magnesium, poppy seeds bump the flavor and nutrition. Lemons — A vitamin C powerhouse, the benefits of lemons include boosting immunity, protecting the heart, combating disease, preventing kidney stones, increasing iron absorption and improving skin health. How to Make Lemon Poppy Seed Muffins Let’s get these gluten-free lemon poppy seed muffins in the oven. Speaking of the oven, preheat it to 350 degrees Fahrenheit. In a bowl, cream together the milk and coconut sugar — so much better than refined white sugar. Then slowly add in the egg yolks one at a time, mixing well after each addition. Then, in a separate bowl, mix together the dry ingredients, and add in the poppy seed and lemon zest. Please use fresh lemon zest — it gives these lemon poppy seed muffins their distinctive flavor and tastes so good! Next, combine all the mixtures together — slowly, stirring continuously, letting the ingredients meld together without overworking the batter. Add in the yogurt, lemon juice and vanilla to the whole mix. In a separate bowl, beat the egg whites until soft peaks form, and then fold these into the batter. The eggs keep these healthy lemon poppy seed muffins light and fluffy. Finally, fill the lined muffin tins, and bake for 20–25 minutes. How simple was it to make these lemon poppy seed muffins? They’re excellent to serve at brunch, on special occasions or to take into the office — or just to enjoy with the family! I know you’ll love these lemon poppy seed muffins as much as I do. Similar Recipes Here are some more versatile muffin recipes to try: Gluten-Free Blueberry Muffins Recipe Healthy Apple Cinnamon Muffins Recipe Banana Nut Muffins Recipe Paleo Muffins with Almond Meal and Cacao Nibs Healthy Bran Muffin Recipe (with Raisins) Healthy Lemon Poppy Seed Muffins Recipe These healthy lemon poppy seed muffins are delicious for breakfast or dessert and are extremely easy to make with nutritious ingredients. INGREDIENTS ½ cup butter, softened ⅔ cup coconut sugar 2 eggs, separated 1⅓ cups gluten-free flour 1 teaspoon baking powder ½ teaspoon baking soda 3–4 tablespoons poppyseeds Zest of 2 lemons ¼ teaspoon sea salt ½ cup goat milk yogurt 2 tablespoons lemon juice 1 teaspoon vanilla extract INSTRUCTIONS Preheat oven to 350 degrees F. In a bowl, cream butter and sugar. Add egg yolks one at time and mix well after each addition. In a separate bowl, mix dry ingredients, poppy seed and lemon zest. Combine all mixtures but add them together slowly, mixing continuously. Add yogurt, lemon juice and vanilla. In a separate bowl, beat egg whites until soft peaks form and fold them into muffin batter. Fill lined muffin tins and bake for 20–25 minutes. To read the original article click here.

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Apple Cinnamon Baked Oatmeal Recipe

AHA Publisher — Thu, 16 Sep 2021 07:00:08 +0000

Dr. Josh Axe, DC, DNM, CN – How about a warm bowl of oatmeal for breakfast? Add kefir, apples, raisins and nuts — and I’m game. My baked oatmeal recipe is the perfect way to start your day. The steel cut oats give it a hearty, chewy texture, and the spices I add, like cinnamon, nutmeg and cardamom, create a really well-rounded flavor. This is a great go-to breakfast because oats are gluten-free and easier to digest than grains that contain gluten. So for those of you who like to avoid eating gluten foods, like me, try this easy and healthy baked oatmeal recipe. Steel Cut Oats vs. Rolled Oats It’s easy to get confused about the difference between steel cut oats and rolled oats. When looking through the oats selection at the grocery store, it seems like every package has big health and flavor claims, so which one is better? I use steel cut oats in this recipe because they go through very little processing, as opposed to instant or quick oats. Think about it this way: all types of oatmeal start out as plain groats, which are the kernels from whole grains. The difference is in what’s done to the groats during processing. For steel cut oats, the groats are split, or cut into pieces. That’s why they have a chewier texture and nuttier flavor. They also have less of an impact on your blood sugar levels because they aren’t highly processed. With rolled oats, the groats are steamed to make them soft, pressed between rollers and then dried. They go through a bit more processing than steel cut oats, and for that reason, they cook quicker. For this baked oatmeal recipe, I chose to use steel cut oats because the nutty flavor and hearty, bigger pieces go perfectly with the other ingredients. Nutrition Facts One serving of my baked oatmeal recipe contains roughly the following (1, 2, 3, 4): 353 calories 13 grams of protein 19 grams of fat 47 grams of carbohydrates 8 grams of fiber 22 grams of sugar 0.53 milligrams thiamin (49 percent DV) 0.35 milligrams riboflavin (32 percent DV) 1 milligram vitamin B5 (22 percent DV) 0.3 micrograms vitamin B2 (15 percent DV) 0.15 milligrams vitamin B6 (12 percent DV) 48 milligrams choline (11 percent DV) 225 IUs vitamin A (10 percent DV) 29 micrograms folate (7 percent DV) 3.5 milligrams vitamin C (5 percent DV) 0.8 milligrams vitamin E (5 percent DV) 0.6 milligrams niacin (4 percent DV) 3 micrograms vitamin K (3 percent DV) 3 milligrams manganese (174 percent DV) 427 milligrams phosphorus (61 percent DV) 0.3 milligrams copper (41 percent DV) 3 milligrams zinc (40 percent DV) 116 milligrams magnesium (37 percent DV) 538 milligrams sodium (36 percent DV) 18 micrograms selenium (33 percent DV) 237 milligrams calcium (24 percent DV) 2.4 milligrams iron (14 percent DV) 567 milligrams potassium (12 percent DV) Here’s a quick glance at some of the top health benefits associated with the ingredients in this baked apple cinnamon oatmeal recipe: Oats: Oats are high in fiber, so they help to lower cholesterol levels and make you feel full and satisfied, without experiencing cravings soon after eating them because of fluctuating blood sugar levels. Eating oats can also help to boost your immune system and reduce inflammation, helping you to fight disease. (5) Apples: Apples have very strong antioxidant and anti-inflammatory activity, so they can help health conditions like diabetes, heart disease and cancer as well as digestive issues. Plus, apple nutrition includes vitamin C, which has anti-aging effects, and potassium. (6) How to Make Apple Cinnamon Baked Oatmeal Before you get your ingredients together for this baked oatmeal recipe, preheat your oven to 350 degrees Fahrenheit. Your first step is to add the following ingredients to a pot: 4 cups of coconut milk, ½ cup coconut sugar, 2 tablespoons of butter, ½ teaspoon of salt, ¼ teaspoon nutmeg, ¾ teaspoon cinnamon and ⅛ teaspoon of cardamom. Bring the mixture to a boil over high heat. Next, add in 2 cups of chopped apples, 2 cups of steel cut oats, 1 cup of chopped nuts (I chose walnuts) and ½ cup of raisins. Mix all of these ingredients together until they are well-combined. Your last step is to transfer the mixture to a greased 9×13 pan, or use an oven-safe pot and bake for 30 to 35 minutes. The top of your baked oatmeal should be slightly crispy and you can add some more nuts for an extra crunch. Transfer your spiced, apple gluten-free oatmeal to a large bowl… and enjoy! INGREDIENTS: 4 cups full-fat, canned coconut milk ½ cup coconut sugar 2 tablespoons butter ¾ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cardamom 2 cups steel cut oats 2 cups chopped apples ½ cup raisins 1 cup chopped nuts ½ teaspoon sea salt DIRECTIONS: Preheat oven to 350 F. Bring coconut milk, coconut sugar, butter, salt, nutmeg, cardamom and cinnamon to boil in pot over high heat. Add remaining ingredients to pot and mix. Transfer contents to greased dutch oven and bake for 30–35 minutes. To read the original article click here.

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