maple syrup Archives - Amazing Health Advances

Black Bean Brownies Recipe

AHA Publisher — Thu, 20 Jan 2022 08:00:53 +0000

Dr. Josh Axe, DC, DNM, CN – Rich, chocolatey, decadent brownies definitely are a dessert option that makes many mouths water. The only problem is most brownies are loaded with sugar and carbs but devoid of valuable nutrients — but not my black bean brownies recipe. This brownie recipe lets you have the dessert without the guilt. These healthy black bean brownies are absolutely delicious and also packed with fiber, protein, iron and magnesium. Plus, they’re completely gluten-free. Is a Black Bean Brownie Recipe the Healthiest Brownie Option? Black bean brownies with flour (as in all-purpose, wheat-derived flour) contain gluten and are typically high in both sugar and carbs … not to mention they are lower in protein and fiber compared to these black bean brownies. This recipe for gluten-free black bean brownies uses Paleo flour, which you can make yourself or buy in the store. These are also sugar-free black bean brownies as in they contain zero refined sugar like typical brownie recipes. Some people like black bean brownies with dates included as a natural sweetener, which isn’t a bad idea at all. For this recipe, I decided to use maple syrup and stevia. As you’ll see from the nutrition information below, this easy black bean brownie recipe is impressively high in fiber, which can help ward off digestive complaints like constipation. One of the drawbacks of these brownies is the fact that some people have a hard time digesting legumes like black beans. Soaking and sprouting beans can help make them easier on the gut. These may not be vegan black bean brownies, but to make black bean brownies vegan, you can substitute ¼ to ½ of a ripe avocado mashed for each egg in this recipe. Black bean avocado brownies are also delicious and healthy. As another vegan option, the regular eggs can be substituted for flax eggs. The standard conversion for a regular egg to a flax egg is one tablespoon of flaxseed meal and three tablespoons of water to replace one egg. You may be thinking, “This all sounds very healthy, but how do they taste?” Try serving these to your friends and family … with no bean taste, I bet they’ll mistake them for regular brownies — delicious, gooey, chocolatey brownies. How to Make Black Bean Brownies Forget making black bean brownies with mix because even though this recipe is made from scratch, it’s still an incredibly easy recipe to create even when you don’t have a ton of time. First, preheat your oven to 350 degrees Fahrenheit. Next, put all of your ingredients into the blender. Once everything is mixed up well, pour the batter into the greased pan. These simple black bean brownies will be ready for tasting in less than an hour! Let’s go into detail … Add all of the ingredients to the blender. Blend all of the ingredients together. When it’s all done, there shouldn’t be any clumps. Pour the black bean brownie mix into a greased 8×8 pan or baking dish. Coconut oil works great for greasing the pan/dish. Bake for 40 minutes. Let the pan cool for at least 10 minutes. Time to serve! Depending on how you cut them, this recipe will make anywhere from nine to 12 brownies. Last but not least, enjoy a delicious black bean brownie! Black Bean Brownies Recipe This black bean brownies recipe lets you have the dessert without the guilt! It’s packed full of fiber, protein, iron and magnesium. INGREDIENTS 15-ounces cooked black beans, drained ½ cup cacao powder 4 tablespoons coconut oil, melted ¾ cup maple syrup 2 teaspoons stevia 1 teaspoon vanilla extract 3 eggs ½ cup Paleo flour ¼ teaspoon sea salt ¼ cup water INSTRUCTIONS Preheat oven to 350 degrees F. Blend all ingredients together. Pour ingredients into a greased 8×8 pan and bake for 40 minutes. Allow to cool for 10–15 minutes. To read the original article click here.

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Caramel Apple Recipe Without Dairy!

AHA Publisher — Tue, 28 Sep 2021 07:00:44 +0000

Dr. Josh Axe, DC, DNM, CN – When the weather turns cooler and the leaves begin changing colors, you know it’s caramel apple time. What better treat to welcome fall and all its delicious fruits and vegetables? If you have an apple orchard near your home, you can make this recipe into a fun family affair by taking a trip to pick up some fresh (hopefully organic!) apples. Then have the kids help with stirring the caramel and drizzling the apples and decorating them. Then the best part — eating the caramel apples — can be guilt-free because those nutrition-rich apples are filled with fiber to improve heart health and help keep weight down, plus phytonutrients and antioxidants. And my dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. How to Make Caramel Apples Here’s how to make these easy and delicious caramel apple recipe. (Note that you’ll want to make these the day before you plan to eat them, to give the caramel time to set.) First, wash and dry four Granny Smith apples and remove the stems. (The tart nature of green apples works well with the sweet of the caramel.) Insert your sticks and set the apples aside to come to room temperature. This will help the caramel stick to the apples better. Grab a small pot and add the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the sauce as it heats to make sure the sugar and maple syrup dissolve in the milk and don’t burn. You want to bring the mixture to a rolling boil and allow it to boil for 1 minute. Once the caramel has boiled for a minute, turn it down to medium-low heat and set your timer for 15 minutes. You’re going to let the caramel simmer, reduce and thicken. Scrape down the sides of the pot and stir the caramel every few minutes. You’ll see it begin to thicken and turn a darker brown. At the end of the 15 minutes, it should be thick and coat the back of a spoon. If it seems like it could be thicker, allow it to simmer a couple minutes more. Remove the pot from the heat and stir in some vanilla extract and sea salt. Voila! Caramel sauce! Now comes the hard part: waiting for the caramel sauce to cool. Beware of little fingers sneaking into this sauce because it’s hard to resist. Transfer the caramel sauce to a glass bowl and refrigerate it until it cools. Once you no longer feel any heat on the bowl, it’s ready. Now the fun part in the caramel apple recipe. Stir the caramel and, holding the apples one at a time over the bowl, spoon the caramel over them to coat all sides. Then place the apples on a cookie sheet coated in parchment paper. Put them back in the fridge to set up. This will take at least 4 hours, or you can leave them overnight. Pull them out in the morning and give them one more coating of caramel. Then refrigerate them again to allow the caramel to set. Once the caramel apples are ready, you can add even more fun by drizzling some melted dark chocolate over them or sprinkling them with shredded coconut or your favorite chopped nuts. I hope you enjoy these as much as I do! Caramel Apple Recipe DESCRIPTION This dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. INGREDIENTS 1 cup full-fat, unsweetened coconut milk ½ cup coconut sugar ¼ cup maple syrup 1 teaspoon vanilla extract ¼ teaspoon sea salt 4 green apples 4 sticks INSTRUCTIONS Line a small cookie sheet with parchment paper. Wash and dry the apples. Remove the stems. Insert the sticks into the top of the apples. Set the apples aside to allow them to come to room temperature. In a small pot, combine the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the “caramel” frequently as it heats, watching for it to begin boiling. Once it comes to a rolling boil (bubbles covering the entire surface), allow it to boil for 1 minute, stirring every 15 seconds to be sure the mixture doesn’t stick and burn. After 1 minute, turn the heat down to medium low. Allow the caramel to simmer for 15 minutes, stirring frequently to scrape down the sides and prevent sticking. You should see the caramel darken in color, reduce in volume, and thicken significantly. After 15 minutes, the mixture should resemble caramel and coat a spoon. Remove the caramel from the heat and stir in the vanilla and salt. Transfer the caramel to a glass bowl and place in the refrigerator to cool. Stir the caramel and, holding each apple over the caramel bowl, drizzle the caramel over the apples until they are fully coated. Place the coated apples on the lined cookie sheet and refrigerate for at least 4 hours, up to overnight. Refrigerate remaining caramel. Re-coat the apples in the caramel and refrigerate again. Add coconut milk to caramel as needed to thin it for dipping/drizzling. To read the original article click here.

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Vegan Coconut Cocoa Cheesecake Recipe

AHA Publisher — Tue, 08 Jun 2021 07:00:44 +0000

Dr. Josh Axe, DC, DMN, CNS – Cheesecake is delicious, creamy and full of dairy. As such, you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my vegan coconut cocoa cheesecake. This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert. Key Ingredients The crust is filled with healthy fats thanks to the walnuts and cashews, while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight. Add in the coconut flakes and coconut oil, and you have all-natural, healthy fat and protein abundant in this recipe. Of course, it’s topped off with sweetness that comes from natural sources as well, avoiding artificial sweeteners and excessive sugar. Along with the tasty maple syrup, Medjool dates are tasty and arguably the healthiest natural sweetener around, while vanilla makes for the perfect sweet blend. You’ll want to plan ahead for this one: You’ll need to soak cashews and allow the cake to set in the freezer for two hours, but trust me, it’s worth it! Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake. How to Make Vegan Coconut Cocoa Cheesecake Pull out the food processor, and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, nine-inch springform pan, and stick it in the freezer for 20 minutes. While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender, and blend on low speed until it’s all mixed up. Look at that lovely cocoa color. Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum! Then cover the pan, and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required. Once the cake has set in the freezer, let it thaw slightly in the refrigerator for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving, and enjoy. Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version. Similar Recipes Looking for some other healthy cheesecake recipes? Try these: Raw Vegan Lavender Mini Cheesecakes Pumpkin Pie Cheesecake Recipe Strawberry Lime Mojito Cheesecake Recipe Raw Cheesecake Bars Recipe Vegan Coconut Cocoa Cheesecake Recipe DESCRIPTION This vegan coconut cocoa cheesecake is one you’ll want to serve company. One bite will turn anyone into a real food convert. INGREDIENTS CRUST 3 cups walnuts 2 cups Medjool dates, pitted 1 teaspoon vanilla dash of sea salt (about 1/6 teaspoon) FILLING 1½ cups raw cashews, soaked and rinsed well* ⅓ cup maple syrup ½ teaspoon vanilla one 14-ounce can full-fat coconut milk ¼ cup lemon juice ⅓ cup dutch-processed cocoa powder ⅓ cup coconut oil, melted ½ teaspoon sea salt 1½ cup coconut flakes INSTRUCTIONS In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed. Spread the dough evenly in the bottom of an ungreased, 9-inch springform pan. Place the pan in the freezer for 30 minutes. Place all of the filling ingredients into a blender and blend on low speed until well-blended. Remove the crust from the freezer. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer. Freeze for at least 2 hours. Defrost the cake in the refrigerator for 20 minutes before serving. Sprinkle coconut flakes on the top before serving. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use. To read the original article click here. For more articles from Dr. Axe click here.

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Gluten-Free Homemade Berry Tart Recipe

AHA Publisher — Tue, 25 May 2021 07:00:46 +0000

Dr. Josh Axe, DC, DMN, CNS – Berry lovers, rejoice: Spring is finally here, and that means goodbye to frozen winter fruit and hello to fresh, juicy berries. I have the perfect way to celebrate these delightful little fruits: this fresh berry tart recipe. Just the word “tart” can be enough to send even experienced cooks fleeing from the kitchen, but have no fear — this berry tart is super simple and allows all the berry flavors — such as benefit-rich blueberries — to shine through. Because the fruit tart crust has to chill in the refrigerator for at least an hour, this is a terrific recipe to prep the night before. Try taking this to your next barbecue — just be ready to share the recipe! What Is a Tart? Simply put, fruit tarts like this fresh berry tart are dishes baked in pastry shells without a top that often contain jelly, custard and/or fruit. Some tart recipes call for all types of decadent — and sometimes unhealthy — ingredients, but fruit tart recipes can be healthy and easy to make. As you probably guessed, this berry tart is one of the healthier fruit tart recipe choices out there thanks to the healthy berries and gluten-free flour, which are just some of the stars of this recipe: Mixed berries: For this recipe, I like to go with a mix of blackberries, blueberries, raspberries and strawberries. Each of berries is high in vitamin C, manganese, vitamin K, magnesium and many other essential nutrients. Berries are antioxidant powerhouses as well, and they can do everything from protecting against disease to aiding digestion, brain health, weight loss and so much more. Gluten-free flour: My opting for gluten-free flour, you are less likely to deal with digestive issues, and of course, it makes this berry tart recipe good for those with celiac disease. Maple syrup: Instead of adding unhealthy sweeteners or loading up on extra sugar, maple syrup makes for a healthy, natural sweetener to give this dessert a little something extra. Maple syrup nutrition has a relatively low glycemic score, provides antioxidants and can combat inflammation. Butter: Opt for grass-fed butter to ensure you get the healthiest, safest version. It provides healthy fats and is less processed. Eggs: Eggs provide a strong protein punch, and cage-free, free-range eggs ensure you get the highest-quality eggs available. How to Make Berry Tart We’ll start by mixing together the berries and jam and letting them hang out in the fridge. Then, using a food processor or blender, cut the butter into the flour. Once the butter is evenly dispersed, add in the eggs and nutrition-rich maple syrup, and stir it all up to combine. Shape the dough into a ball, and wrap in plastic. Place in the refrigerator for at least an hour — overnight is fine. When you’re ready to get the berry tart going, preheat the oven to 425 degrees Fahrenheit, and line a tart pan with parchment paper. Press the dough into the pan gently, and slide into the oven. Let the dough bake for about 20 minutes or until the crust is lightly browned around the edges. Once the pie crust has cooled to the touch, pour the berry mixture into it. Before diving in, top this beautiful berry tart with my homemade Coconut Whipped Cream. This is a fantastic recipe when berries are in season. Take advantage, and make this berry tart recipe soon! Gluten-Free Homemade Berry Tart Recipe DESCRIPTION When you have fresh, juicy berries, you should try making my gluten-free Berry Tart. It’s easier than making a pie and just as delicious! INGREDIENTS For the filling: 4 cups fresh mixed berries 10 ounces all-fruit jam For the crust: ½ stick butter 3 cups gluten-free all-purpose flour 2 eggs 2 tablespoons maple syrup INSTRUCTIONS Mix together berries and jam. Cover and refrigerate. Cut the butter into the flour with a pastry blender or food processor. Add eggs and maple syrup to flour mixture and combine. Wrap in plastic and refrigerate for at least an hour or overnight. Preheat oven to 425 F. Press dough into a parchment-lined tart pan and bake for 20 minutes or until crust is done and lightly brown around the edges. Allow the pie crust to cool to room temperature. Pour berries into tart crust and serve with coconut whipped cream. NOTES This recipe allows you to decide which type of berries you want to include in the mix. I usually opt for a combination of blackberries, blueberries, raspberries and strawberries, but you can customized to your preferred taste. If you don’t have gluten-free flour on hand, you can use regular all-purpose flour if gluten isn’t a concern for you. The whipped cream topping is optional. To read the original article click here. For more articles from Dr. Axe click here.

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Coconut Milk Pudding Recipe

AHA Publisher — Tue, 27 Apr 2021 07:00:02 +0000

Dr. Josh Axe, DC, DMN, CNS – Chances are that you’ve tried milk pudding before. It’s a dessert made, in different variations, throughout the world. But typically if you’re lactose-intolerant, it’s downhill — the recipes rely quite heavily on cow’s milk. That’s why it’s such a treat to bring you my Coconut Milk Pudding recipe. It’s made with nutrition-rich coconut milk, so not only is it suitable for those avoiding dairy, but it gets an extra creaminess. There is no refined sugar in it; instead, you’ll enjoy the nutrition-rich maple syrup. If you’re ready for a super tasty dessert that you probably have all the ingredients for already (isn’t it great when that happens?), it’s time to make this coconut milk pudding. Start by bringing the coconut milk and maple syrup to a boil in a small pot. Once the mixture is boiling, turn the heat to low. Then, in a bowl, whisk together the arrowroot powder and eggs. When they’re well combined, take one cup of the coconut milk and maple syrup mix and pour it into the egg bowl. Make sure to whisk constantly while doing this, to avoid any clumping. Now it’s time to combine everything. Slowly add the egg mixture to the coconut milk pot on the stove, whisking constantly. Be sure to keep the heat low so the eggs don’t cook! Once the mixture on the stove thickens, remove the pot from heat and add in the vanilla extract and coconut oil. Stir it all up, then pour the contents into a bowl. Place the bowl in the refrigerator, letting the coconut milk pudding cool and thicken a bit more for 30–60 minutes. That’s all there is to this unbelievably simple recipe! You can easily whip up this coconut milk pudding on a short moment’s notice or when you’re in the mood for something sweet. I know this will become a dessert staple! Coconut Milk Pudding Recipe DESCRIPTION My Coconut Milk Pudding recipe is made with nutrition-rich coconut milk, so not only is it suitable for those avoiding dairy, but it gets an extra creaminess. INGREDIENTS 1 can (usually 13.5 ounces) coconut milk 4 tablespoons maple syrup (now considered preferable to honey, as heating honey deteriorates the quality and loses its essential enzymes and nutrients) 2 eggs 2 tablespoons arrowroot powder 1 tablespoon vanilla extract 2 tablespoons coconut oil INSTRUCTIONS Add coconut milk and maple syrup to a small pot over medium heat and bring to a boil. Reduce heat and allow mixture to cool. In a separate bowl, whisk eggs and arrowroot powder. Slowly pour half of the coconut milk mixture into the egg bowl, whisking constantly to prevent clumping. Turn heat setting for the coconut milk on the stovetop to low and slowly add egg mixture, whisking constantly. Once it thickens, remove from heat and add in remaining ingredients. Pour contents into a bowl and allow to cool in fridge for 30–60 minutes. To read the original article click here. For more articles from Dr. Axe click here.

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