This is a great share from my clinical instructor- nut butters are a great way to balance the carbs and sweets..
Example- banana and a nut butter... Yummy and our bodies benefit from it greatly from energy etc..
There are just some things that are meant to go together....
Plus homemade equals less preservatives and additives because you know what's in it...
Hope you enjoy... Website Link Here
Actual written directions and Video are also below...
How to Make Nut Butter written directions below
PREP TIME- 15 minutes
COOK TIME- 10 minutes
TOTAL TIME- 25 minutes
Servings (1-Tbsp servings)
Cuisine- Gluten-Free, Vegan
Freezer Friendly- No
Does it keep? 3 Weeks
How to Make Nut Butter video ...
This would be great for all the extra fruit we get this time of year...
Plus it looks yummy and fun to try with my 9 year old... my diabetic spouse can enjoy a bit of it too along with myself with my metabolic issues...
Will post when we make it and try it... Hoping sometime this weekend or next week with home made gluten free biscuits or bagels... Website link here-
5-Berry Sugar-Free Jam Recipe
Total Time: 35 minutes
Yields: 3 cups | Serving Size: 2 tablespoons | Calories: 35 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Carbohydrates: 5g | Fiber: 3g | Sugar: 1g | Protein: 1g | SmartPoints (Freestyle): 1
These are awesome...
Great for your health and stylish for your kitchen...
Tasty food for all year long..
Website link here
INGREDIENTS CAJUN SEASONING BLEND
CHILI SEASONING BLEND
JERK SEASONING BLEND
MEDITERRANEAN SEASONING BLEND
SALT FREE ALL PURPOSE SEASONING BLEND
RANCH SEASONING BLEND
PUMPKIN PIE SPICE BLEND
ITALIAN SEASONING BLEND
TACO & FAJITA SEASONING BLEND
*Note: nutrition information is for one entire batch of No Salt All Purpose Blend (for example purposes only)Each batch makes roughly 7-8 tablespoons of mix
I saw this recipe being floated around Facebook and it looked so yummy...but with food sensitivities (gluten, soy, & dairy just to name a few) plus a diabetic in the house I couldn't just make the muffins as is...
So with the help of my awesome husband (my math isn't the greatest-- dyslexia) I was able to make these muffins for my whole family which by the way they loved. We never did get around to making the icing the original recipe provided because some times less is more....
Hope you enjoy them as much as we did!
1 cup Butter (melted)
2 cups Sweetener (I use Splenda)
3 ¼ cups Gluten Free Flour (I use King Arthur measure for measure flour)
1 tsp Vanilla Extract
½ tsp Salt
1 ½ tsp Baking Soda
1 ½ tsp Xanthan Gum (MFM flour already has it & for those with a corn allergy use a 1:1 ratio of Guar Gum)
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Ground Allspice
2 cups Carrots (shredded)
1 cup Apple (peeled and shredded)
1 cup Zucchini (shredded)
¾ cup Almond Milk (almond, soy, dairy etc.)
Shred apples, carrots and zucchini put in mixing bowl then add dry ingredients then wet ingredients. Mix until a thick cake batter forms put into a greased muffin pan. Bake at 400 degrees F. for 20 - 25 minutes makes 12 muffins
Okay-- been on a carb kick since having to go gluten free and soy free... hoping to try some other things soon...
Until then here is a bread -- it was kind of crumbly... so it needs some tweaking..
1 ¾ cup Milk (dairy, soy, almond etc.)
3 tbl Olive Oil
2 Eggs ( or egg substitute equivalent)
3 tbl Honey
1 tsp Apple Cider Vinegar
1 ½ tsp Salt
4 cups Gluten Free Flour (I use King Arthur measure for measure flour)
2 ½ tsp Xanthan Gum ( King Arthur measure for measure flour already has it)
1 tbl + ¾ tsp Chia Seeds
3 tbl Water (hot)
2 ½ tsp Yeast
First mix Chia Seeds and Water in a separate container, let sit for 10 min then add ingredients in order. Scrape sides of bowl, cover and allow to rise for 1 hour then put in a greased and parchment paper in the bottom of a loaf pan. Let rise for an additional hour. Bake at 325 degrees F. for 35-45 minutes or until cake tester comes out clean.
Makes 1 loaf.