Author name: healthyswee

Home » Cookies » Keto Orange Shortbread Cookies Recipe Keto Orange Shortbread Cookies Recipe October 17, 2019 By Sarah 2 Comments Jump to Recipe These Keto Orange Shortbread Cookies are crisp, subtly sweet, aromatic with vanilla and orange, and perfect for pairing with a cup of tea. When temps start cooling down, leaves start turning gorgeous shades of yellow, orange, and red, and days get shorter, baking season is upon us! Before we know it, it’ll be time to start holiday baking. But for now, just enjoy the calmness and serenity that autumnal baking brings. Spend an afternoon in the kitchen with your kids or by yourself and whip up a batch of these Keto Orange Shortbread Cookies! Jump to: The Best Keto Orange Shortbread Cookies Recipe Refrigerator Cookies Recipes Variations on This Recipe More Keto Cookie Recipes to Try Keto Orange Shortbread Cookies The Best Keto Orange Shortbread Cookies Recipe Refrigerator Cookies Recipes Variations on This Recipe More Keto Cookie Recipes to Try Keto Orange Shortbread Cookies  The Best Keto Orange Shortbread Cookies Recipe Like any shortbread cookie, this recipe is minimal. I use a base of butter + Swerve Confectioners + almond flour. The other ingredients are there to develop the flavor profile!  Why Does This Recipe Use Both Swerve Confectioners and      Stevia Glycerite? In a lot of my low carb and keto sweet baked goods recipes, I like to use a combination of Swerve Confectioners and stevia glycerite. Through a lot of trial and error, I’ve discovered the following: Stevia helps reduce the cooling effect that erythritol (which is a sweetener in Swerve products) can have. Erythritol helps lessen the bitterness that stevia can some sometimes have. This combination of sweeteners really is the best of both worlds. Refrigerator Cookies Recipes Refrigerator cookies are also called icebox cookies and slice and bake cookies. The dough is made, shaped into a log, wrapped, and kept in the fridge until it’s sliced and baked. Pro Tip: Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment’s notice; it’s perfect for holiday entertaining!  Variations on This Recipe This recipe lends itself very well to a number of different flavor profiles. (All variations are based on the recipe below.)  Lemon Shortbread Cookies Omit the orange zest. Add 1 ½ teaspoons fresh lemon zest. Keep everything else the same.  Cranberry Orange Shortbread Cookies Add 2 tablespoons low sugar dried cranberries, chopped small. Keep everything else the same.   Chocolate Chip Shortbread Cookies Omit the orange zest. Add 4 tablespoons stevia-sweetened chocolate chips. Keep everything else the same.    Shortbread Cookies with Icing Check out my sugar free icing for sugar cookies over on The Keto Queens! It works great for        icing shortbread cookies.    More Keto Cookie Recipes to Try Almond Butter Chocolate Kiss Cookies Chewy Molasses Ginger Cookies Soft Sugar Cookies with Vanilla Frosting Chewy Chocolate Chip Cookies Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Keto Orange Shortbread Cookies ★★★★★ PRINT RECIPE PIN RECIPE These Orange Shortbread Cookies are crisp, subtly sweet, aromatic with vanilla and orange, and perfect for pairing with a cup of tea.     Ingredients 4 tablespoons unsalted butter (softened but not melted) 3 tablespoons Swerve Confectioners 1 large egg white 1 ½ teaspoons fresh orange zest 1 teaspoon pure vanilla extract ⅛ teaspoon stevia glycerite 1 ¼ cups almond flour ¼ teaspoon salt         Instructions Beat together the butter and Swerve Confectioners, and then beat in the egg white, orange zest, vanilla, and stevia glycerite. Stir in the almond flour and salt. Roll the dough into a log about 6 to 6 ½-inches long and chill well (1 hour in the freezer or 4 hours in the fridge). Preheat the oven to 325F. Line a large baking tray with parchment paper or a silpat liner. Slice the dough log into 12 cookies, each about ½-inch thick. Arrange the cookies on the prepared baking tray and chill in the freezer for 10 minutes. Bake until the cookies are golden along the outside and on the bottom, about 20 minutes.      NOTES Net Carbs: 2g per serving (each serving is 2 cookies) Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment’s notice; it’s perfect for holiday entertaining! For a few different flavor variations, check out the post above. My personal favorite version is the chocolate chip shortbread! Prep Time: 15 minutes        Cook Time: 20 minutes       Category: Dessert     Cuisine: American  Nutrition Calories: 204 Sugar: 1 Sodium: 106 Fat: 19 Saturated Fat: 6 Carbohydrates: 5 Fiber: 3  Protein: 6    Cholesterol: 20 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Copycat Keto Starbucks Pink Drink Recipe        Keto Apple Crisp Recipe » Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Cakes » Orange Creamsicle Cupcakes Orange Creamsicle Cupcakes March 19, 2015 By Sarah 2 Comments Jump to Recipe If you saw my last post where I mentioned wanting to make green coconut “grass”-topped cupcakes, you probably saw these coming! Cliché or not, I can’t think of a more perfect springtime dessert. My Orange Creamsicle Cupcakes were inspired by Orange Chiffon Cake, which is typically light and spongy with a moist, tender crumb thanks to the addition of oil. When I think of Easter, I think of this cake because my mom would make a lamb-shaped Orange Chiffon Cake every year. It was always a special thing for her because she used a mold that had been her grandmother’s to make it. My mom would frost the cake and coat it in coconut to make it look like lamb’s fur, and I think I remember her using jelly beans for eyes. It was cute, but honestly, it was never my favorite cake. It was a bit too dry for my liking, but mostly, I attribute my dislike of it to the fact that until recently, I was not a fan of any citrus-flavored confection. Times (and my tastes) have changed, friends. I recently thought of that cake and immediately knew I wanted to come up with my own grain-free, naturally-sweetened version. I wanted a creamsicle-like flavor, so I added vanilla bean paste along with orange zest. It is such a lovely combo.   These cupcakes…oh wow. I know they aren’t the prettiest, but please don’t let my atrocious frosting skills put you off (we’ll call them rustic, lol). They have it where it counts and that’s taste! Other than the orange flavor, they don’t share much in common with the dry Orange Chiffon Cake I remember as a kid. My Orange Creamsicle Cupcakes are light, fluffy, and moist with a soft, tender crumb, and sweetly scented of orange and vanilla. And I have to say, the texture of these cupcakes is so much like regular cake, you’d be hard-pressed to believe anyone who told you that these cupcakes are gluten-free unless you saw the ingredient list yourself. (I kid you not – try them and see!) I used my Naturally-Dyed Green Coconut to decorate these! Orange Creamsicle Cupcakes PRINT RECIPE PIN RECIPE Light, fluffy, and moist cupcakes with a soft, tender crumb and sweetly scented of orange and vanilla; you’d never guess these are gluten-free and grain-free by eating them!     Ingredients          Cupcakes: 2 large eggs, yolks and whites separated 1 pinch cream of tartar ½ cup (75 g) coconut sugar 4 tablespoons fresh-squeezed orange juice, strained to remove pulp 3 tablespoons coconut oil, melted and cooled slightly 1 ½ teaspoons orange zest 1 teaspoon pure vanilla extract ½ teaspoon vanilla bean paste 1 cup (115 g) almond meal 2 tablespoons arrowroot starch 2 tablespoons tapioca starch ¾ teaspoon baking powder ¼ teaspoon salt     Frosting: 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk, chilled in the fridge overnight ½ teaspoon orange zest ½ teaspoon vanilla bean paste ½ packet (about ¼ teaspoon) powdered stevia (more or less to taste)      Other: Green coconut, for garnish (optional)         Instructions   For the cupcakes, preheat the oven to 325F. Line a muffin tray with paper liners (I used smallish liners). Use a handheld electric mixer to beat the egg whites in a medium bowl until foamy. Add the cream of tartar and continue beating until they form stiff peaks, being careful not to over-beat. Set aside. Beat the egg yolks, coconut sugar, orange juice, coconut oil, orange zest, vanilla extract, and vanilla bean paste together in a large bowl. Beat in the almond meal, arrowroot starch, tapioca starch, baking powder and salt. Use a rubber spatula to fold the egg whites into the batter ⅓ at a time, being careful not to over-mix (a few streaks of egg white are fine). Pour the batter into the prepared tray (I used about 3 tablespoons of batter per cupcake), and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes. Cool the cupcakes 10 minutes in the tray, and then transfer to a wire rack to finish cooling completely before frosting. For the frosting, refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and beat it with a handheld electric beater until light and fluffy. Beat in the orange zest, vanilla bean paste, and stevia. Frost the cupcakes and if desired, sprinkle a little green coconut on top. Store leftover cupcakes in an airtight container in the fridge and let sit them at room temperature for 10 minutes before serving so the frosting can soften.      NOTES Nutrition Information: For this recipe, the nutrition information was calculated without the green coconut garnish.  Nutrition Serving Size: 1 cupcake Calories: 153 Sugar: 8 Sodium: 210 Fat: 15 Saturated Fat: 9 Trans Fat: 0 Carbohydrates: 14 Fiber: 1   Protein: 4  Cholesterol: 29 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «How to Naturally Dye Shredded Coconut Green Lemon Vanilla Bean Custard»     Trackbacks   […]  28. Orange Creamsicle Cupcakes […] Reply 35 Easy Paleo Picnic Food Ideas for Recipes | PaleoRecipe24.Com says:May 31, 2016 at 2:27 am […] 28. Orange Creamsicle Cupcakes […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream

Home » Blondies » Maple Cinnamon Peanut Butter Blondies Maple Cinnamon Peanut Butter Blondies December 15, 2014 By Sarah 1 Comment Jump to Recipe So, the other day was a bit stressful. Nothing too serious (you know stress is pretty much the norm for the holiday season), it was just one of those days when everyone living within what felt like a 100 mile radius was out shopping and driving around…and wanting to get to their destination before everyone else. (Side Note: Whatever happened to common courtesy? And blinkers? And not using your baby’s stroller as a battering ram to bash into peoples’ shins in crowded department stores in an attempt to get them to move when they have nowhere to go anyway?) It was one of those days when all you can think about is stopping at the closest coffee shop for a hot drink and a treat. That’s where I was at when I remembered that I had whipped up a batch of Maple Cinnamon Peanut Butter Blondies the evening before. Not only was I thrilled for the obvious reason (I mean, yum), but also because I had spared myself yet another stop in what was quickly turning out to be the worst car ride of my life. (One guy actually shook his fist at me for letting another car in! All I could do was laugh at that.) The minute I walked in the door all that was forgotten though. Recipe inspired by The Detoxinista’s recipe for Flourless Peanut Butter Chocolate Chip Blondies. Maple Cinnamon Peanut Butter Blondies PRINT RECIPE PIN RECIPE Flourless blondies that are intensely flavored with peanut butter and subtly flavored with maple and cinnamon.     Ingredients       Butter or coconut oil, to grease the pan 1 cup (515 g) natural or old-fashioned creamy peanut butter (no sugar added) ⅓ cup (80 ml) pure maple syrup 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon fine salt         Instructions   Preheat the oven to 350F; grease an 8 by 8-inch (preferably glass) dish with butter or coconut oil. Mix together all ingredients in a large bowl until smooth. Pour the batter into the prepared dish and bake until golden and a toothpick inserted inside comes out with just a couple crumbs, about 18 to 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.) Be careful not to over-bake! Cool completely before cutting. Leftovers can be stored wrapped at room temperature for up to 3 days or wrapped and frozen for up to 1 month.    NOTES   Recipe inspired by The Detoxinista’s recipe for Flourless Peanut Butter Chocolate Chip    Blondies.   Nutrition Serving Size: 1 blondie Calories: 157 Sugar: 6 Sodium: 279 Fat: 11 Saturated Fat: 1 Trans Fat: 0 Carbohydrates: 10 Fiber: 1 Protein: 6 Cholesterol: 15 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « « Chocolate Chip Banana Cookie Dough Truffles Soft Hazelnut Mocha Cookies »            Trackbacks 78 Peanut Butter Lover’s Sweets and Treats – Homemaking Hacks says: October 29, 2015 at 1:02 pm […] Maple Cinnamon Peanut Butter Blondies by Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Cookies » Chewy Molasses Ginger Cookies Recipe (Keto, Gluten Free) Chewy Molasses Ginger Cookies Recipe (Keto, Gluten Free) December 10, 2021 By Sarah 2 Comments Jump to Recipe This Chewy Molasses Ginger Cookies recipe is warmly spiced with rich notes of caramel, and has just 3g net carbs per cookie! Have you had molasses crinkles? They’re warm-spiced dark brown cookies with rich notes of caramel, thanks to the use of molasses. Growing up, my mom made them in the fall, and they always seem so festive to me! These chewy molasses cookies are a low carb and keto version of molasses crinkles. They’re perfect for a festive holiday cookie tray, or lovely anytime you want to do some autumnal baking. The best part is that this recipe makes just eight cookies so you won’t be stuck with a ton of leftover cookies. Or you can easily double or triple the recipe if you’re feeding a crowd! Are Molasses Cookies the Same as Gingersnaps?   Molasses cookies aren’t the same as gingersnaps! Gingersnap cookies are crisp in texture, while molasses cookies are typically soft and chewy. These cookies have a few similarities in flavor though; both include molasses and both feature warm spices, such as cinnamon.   The Best Gluten Free Chewy Molasses Ginger Cookies Recipe   Here’s what you’re going to love about this recipe: Soft and chewy. If you like soft, chewy cookies, these will be right up your alley. Warm spices. Rich buttery flavor is the perfect pairing with warm spices, molasses, and vanilla. Small batch. If you don’t want to take the time to whip up a full-size batch of cookies (or if you don’t want a big batch of cookies lying around!), this recipe is perfect. It makes just 8 cookies! Special diet friendly. These cookies are gluten free, low carb, and keto. Ginger Cookies and Molasses Cookies FAQ   How Do You Make Ginger Cookies Chewy? How Do you Make Soft and Chewy Molasses Cookies?   In regular baking, the trick to getting soft and chewy molasses ginger cookies is to have a higher sugar and butter to flour ratio. In keto baking, it helps to have a fairly high butter to flour ratio. And additionally, beef gelatin helps yield a chewy texture. How Do You Make Ginger Sugar Cookies?   A big difference between classic sugar cookies and ginger sugar cookies is the addition of molasses and warm spices like cinnamon and ginger. How Long Do Molasses Cookies Last?   Soft and chewy molasses ginger cookies usually keep well for about a week if stored in an airtight container at room temperature. Gingersnaps usually stay fresh for a little longer if kept in a covered container at room temperature. (This is because gingersnaps are meant to be crisp!) .   Molasses FAQ     What is the Flavor of Molasses?     Molasses is often described as having a robust flavor. It’s sweet, but with a bitter twang.         Molasses has earthy, almost smoky flavor notes of deep caramel; also, it adds darker color to     recipes like this recipe for Small Batch Low Carb Chewy Molasses Ginger Cookies.    What Can I Use Instead of Molasses?    Maple Syrup: This is one of my favorite substitutes for molasses because maple syrup also has sweet, subtly smoky flavor notes. You can substitute maple syrup instead of molasses in a 1:1 ratio. Dark Brown Sugar: Brown sugar is just regular sugar with molasses mixed back in, so it’s a pretty good substitute. For every 1 cup of molasses, instead you can use ¾ cup tightly packed dark brown sugar + 4 tablespoons water. Honey: The nice thing about using honey as a substitute for molasses is that both have a similar viscosity. However, their flavor profiles are quite a bit different. Molasses has more of a burned sugar flavor, while honey typically has a sweeter floral flavor. You can use 1 cup of honey instead of 1 cup of molasses, but know that the flavor profile of the recipe will change significantly. Black Treacle: This is a form of molasses used in British cakes and puddings. You can substitute black treacle for molasses in a 1:1 ratio with very similar results. Dark Corn Syrup: This type of corn syrup is made from refiners’ syrup, which is a type of molasses. Therefore, dark corn syrup is a pretty good substitute for molasses. Use dark corn syrup instead of molasses in a 1:1 ratio.             For this Small Batch Low Carb Chewy Molasses Ginger Cookies recipe, if you need to                  substitute something for molasses, I would go with 1 ½ teaspoons tightly packed dark                  brown sugar + ½ teaspoon water. However, remember that this may slightly change the                nutrition information.        What is the Difference Between Molasses and Blackstrap         Molasses?                    According to LiveStrong: //  Cane Molasses is made in a three-step process that begins with the juice from mature or green sugar cane plants. The juice is boiled to concentrate and crystallize the sugar. The result is called the “first” molasses. The crystallized sugar is removed and the residue is boiled again. The mixture darkens as the remaining sugar is burnt or caramelized. What results is called, “second” molasses. After more sugar crystals are removed, the process is repeated once again. The final or “third” boil produces the dark, concentrated syrup known as blackstrap molasses.       How Long Does Molasses Last After Opening?          To get the longest shelf life out of molasses, store it in a covered glass jar in a cool, dark                place, such as a pantry. If kept this way, it should last at least six months and could last up            to a couple years without spoiling.  

Home » Custard » Lemon Vanilla Bean Custard Lemon Vanilla Bean Custard March 26, 2015 By Sarah 6 Comments Jump to Recipe Let’s talk custard for a quick minute. Custard and I go way back (remember lunchtime snack packs?), but our relationship has been kind-of touch and go. It’s one of things that rarely gets made in my kitchen. I can’t even tell you how few times Mike has asked me what I’m making for dessert and I replied, “Oh you know, I’m just whipping up a batch of custard!” Yeah, that might have happened all of twice in ten years. Custard is seriously underrated like that. Let’s bring it into the limelight, and let’s celebrate the fact that there are other flavors than chocolate and vanilla, namely, Lemon Vanilla Bean Custard. This custard is creamy, bright, and fresh, with the flavor of lemon hitting you first and then vanilla on the back of your palate. It’s smooth and rich from coconut milk, and is naturally sweetened with a bit of honey. It sort-of tastes like spring. And as a total bonus, other than the time it needs to spend in the fridge, this custard comes together in just 15 minutes…so go ahead and make some custard! What’s your favorite flavor? Lemon Vanilla Bean Custard PRINT RECIPE PIN RECIPE This smooth, rich, and creamy custard is bright and fresh with the flavor of lemon hitting you first and then vanilla on the back of your palate.     Ingredients       1 cup (240 ml) canned unsweetened, full-fat coconut milk, stirred before measuring ¼ cup (60 ml) honey 2 large eggs 2 tablespoons fresh lemon juice 2 teaspoons fresh lemon zest ½ teaspoon vanilla bean paste ½ teaspoon pure vanilla extract 1 pinch sea salt 1 ½ teaspoons powdered gelatin, dissolved in 3 tablespoons boiling water         Instructions   Add the coconut milk, honey, eggs, lemon juice, lemon zest, vanilla bean paste, vanilla extract, and sea salt to a medium saucepan over low heat. Cook until the coconut milk is melted and the mixture is warm, whisking occasionally. Whisk in the dissolved gelatin and continue cooking for 1 minute, whisking constantly. Strain the custard through a fine mesh sieve; pour it into a bowl, cover with plastic wrap, and refrigerate overnight. Add the custard to a food processor and process until smooth. Pour the custard into 4 individual bowls; serve or cover with plastic wrap and store refrigerated for up to 3 days.             Nutrition   Serving Size: ¼ of recipe Calories: 203 Sugar: 19 Sodium: 81 Fat: 11  Saturated Fat: 9 Trans Fat: 0 Carbohydrates: 22   Protein: 5  Cholesterol: 88 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Orange Creamsicle Cupcakes Almond Joy Bites »     Comments Katie                                                                                       March 20, 2016 at 11:10 pm Is there a zero carb sweetener that you’d recommend to replace the honey? Or is this recipe best left as originally written? Reply faith                                                                                           March 21, 2016 at 4:08 pm Katie, Hmm, good question! In this recipe, I used honey not only for sweetener, but also to help thicken the custard. But that being said, there is always more than one way to make something work! If you want to go with a zero carb sweetener, you could always add more gelatin and/or egg to get the custard thicker. If I were going to play with it, I’d start by adding 1 more teaspoon gelatin and see how that goes. Let me know how it goes if you decide to experiment with the recipe! Reply Angela                                                                                         March 25, 2018 at 12:23 am I’m not the biggest fan of lemon stuff ever, but this sounds great as far as ingredients go, for my limited diet. Do you feel that I could eliminate the lemon and have it taste fine, or is the lemon necessary for it to taste good? Thanks! Reply faith                                                                                March 25, 2018 at 2:01 pm Angela, I haven’t tried this recipe without the lemon, but it may be good. If you want to play with the flavors, you could try something like almond extract instead (maybe start with 1/2 teaspoon). If you give it a try, let me know how it goes! Reply          Trackbacks   25 Citrus Packed Sweets – your homebased mom says:April 11, 2015 at 8:00 am […] Lemon Vanilla Bean Custard from Healthy Sweet Eats […] Reply 50+ Gluten Free Lemon Desserts | Food Faith Fitness says:June 10, 2016 at 8:01 am […] Vanilla Bean Custard – Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low

Home » Frozen Treats » Easy No-Churn Pina Colada Sorbet Easy No-Churn Pina Colada Sorbet July 7, 2016 By Sarah 1 Comment Jump to Recipe Easy No-Churn Pina Colada Sorbet is a fun twist on a classic flavor combo. Add a teaspoon or so of fresh lime zest or fresh-grated ginger to take the flavor to the next level. I have been so into healthy and insanely easy fruity ice cream replacements lately. Mango might be my all-time favorite, but strawberry chocolate holds a special place in my heart. And blueberry cheesecake…don’t even get me started on how delicious that is But pina colada is perfection too. I don’t know many people who aren’t crazy about the pineapple/coconut flavor combo, especially when you add a touch of vanilla. You can amp up the flavor even more by adding a teaspoon of fresh lime zest or fresh-grated ginger, but whatever you do, don’t skip the pinch of sea salt. It pulls out the other flavors, and actually makes it taste sweeter. Or if you’re so inclined, use this sorbet to make a float with good-quality ginger ale or even just sparkling water. I can’t think of a more refreshing way to cool off on a hot day! I’m pretty sure at this point store-bought ice cream is a thing of my past. Easy No-Churn Pina Colada Sorbet PRINT RECIPE PIN RECIPE Easy No-Churn Pina Colada Sorbet is a fun twist on a classic flavor combo. Add a teaspoon or so of fresh lime zest or fresh-grated ginger to take the flavor to the next level.     Ingredients       3 cups (500 g) fresh pineapple chunks ½ cup (120 ml) canned full-fat coconut milk (stirred before measuring) 2 tablespoons honey 1 ½ teaspoons pure vanilla extract 1 pinch sea salt         Instructions   Line a large baking sheet with parchment paper and spread the chopped pineapple out in an even layer. Freeze 12 hours (or overnight). Add the frozen pineapple and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. For soft serve-style sorbet, serve immediately. For a firmer ice cream-style consistency, pour the pineapple mixture into a freezer-safe bowl. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).    NOTES     Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular    blender (or food processor) so I don’t know for sure how well it would work.    Nutrition   Serving Size: Scant 1 cup Calories: 149 Sugar: 22 Sodium: 45 Fat: 5 Saturated Fat: 4 Trans Fat: 0 Carbohydrates: 27 Fiber: 2  Protein: 1 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Classic Chocolate Walnut Brownies Cherry Pie Filling »      Trackbacks   Black Forest Chia Pudding Nice Cream Recipe (Healthy Banana Ice Cream) says:July 16, 2018 at 9:00 am […] Easy No Churn Pina Colada Sorbet from Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Frozen Treats » Easy Mango Frozen Yogurt Recipe Easy Mango Frozen Yogurt Recipe May 19, 2021 By Sarah Leave a Comment Jump to Recipe This Easy Mango Frozen Yogurt recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings. If you read my other blog (An Edible Mosaic), you may already know that I am a sucker for mangoes. Alphonso mangoes in particular have my heart. It’s a love affair that I picked up while living in Kuwait where my niece and I would make Mango Soft Serve with them. However, they’re next to impossible to find here in DC! I’ve settled for what I consider to be the next best thing, Ataulfo or Champagne mangoes, which are also pretty fabulous. This rich and creamy frozen treat is a play on the flavors of one of my favorite drinks, the Mango Lassi. It has a bright, fruity flavor that’s a nice balanced sweet/tart flavor. Jump to: The Best Easy Mango Frozen Yogurt Recipe Mango Frozen Yogurt Recipe FAQs More Mango Recipes to Make Easy Mango Frozen Yogurt The Best Easy Mango Frozen Yogurt Recipe Mango Frozen Yogurt Recipe FAQs More Mango Recipes to Make Easy Mango Frozen Yogurt The Best Easy Mango Frozen Yogurt Recipe   In this recipe, honey accentuates the natural sweetness of mango. Yogurt adds a touch of tang. A hint of cardamom adds depth. A splash of vanilla enhances the aroma. And last but not least, just a little sea salt helps pull out all the other flavors. Mango Frozen Yogurt Recipe Ingredients   Ripe mangoes Honey Yogurt Cardamom Vanilla Sea Salt How to Make Mango Frozen Yogurt   This no churn frozen yogurt recipe is very easy to make! Just flash freeze peeled, chopped mango or buy frozen mango chunks. Add the frozen mango and all other ingredients to a high-speed blender and process until smooth and creamy. Enjoy!    Equipment for This Recipe   High-Speed Blender   Variations on This Recipe   Paleo. To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt. Vegan. For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt. Blend with banana. Use half frozen mango and half frozen banana!          Tips for Making Mango Frozen Yogurt   Make sure to use frozen mangoes, or fresh mangoes that are peeled, chopped, and flash frozen. To flash freeze mango (or any fruit), chop it, spread it out on a parchment paper-lined baking tray, and freeze until solid, about 2 hours. Use it in a recipe or transfer it to a zip-top plastic bag, label it with the contents and date, and freeze it for up to 6 months. Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks. If you like your frozen yogurt soft-serve style, enjoy it right after blending. Or if you prefer firmer ice cream-style consistency, transfer it to a freezer-safe dish. Cover and freeze for 2 hours. Mango Frozen Yogurt Recipe FAQs   Should I Freeze Yogurt to Make This Frozen Yogurt? No, here we need the yogurt chilled, but not frozen. For this recipe, we need the little bit of liquid that the yogurt provides to help the frozen yogurt blend properly. How is This Frozen Yogurt Different From a Smoothie? They have a lot of similar ingredients, but the main difference is that this frozen yogurt is much thicker than a smoothie. You will need a spoon to eat this Mango Frozen Yogurt Recipe! More Mango Recipes to Make   Vanilla Mango Preserves Paleo Mango Coconut Almond Bars Mango Meyer Lemon Margarita Mocktails 10 Minute No Cook Mango Curd Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Easy Mango Frozen Yogurt PRINT RECIPE PIN RECIPE This Easy Mango Frozen Yogurt Recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.     Ingredients       4 cups chopped fresh ripe mangoes (from about 4 mangoes; look for Champagne/Ataulfo mangoes or Alphonso mangoes) ¼ cup honey ¼ cup plain unsweetened yogurt 1 ½ teaspoons pure vanilla extract ¼ teaspoon ground cardamom 1 pinch sea salt         Instructions   Line a large baking sheet with parchment paper and spread the chopped mango out in an even layer. Freeze 2 hours (or overnight). Add the frozen mango and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. For soft serve-style frozen yogurt, serve immediately. For a firmer ice cream-style consistency, pour the mango mixture into a freezer-safe dish. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).             NOTES   Using a Regular Blender (Instead of High-Speed Blender): I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt. For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt. Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks.             Nutrition   Calories: 89, Sugar: 20 Sodium: 10 Fat: 1 Saturated Fat: 1 Carbohydrates: 22 Fiber: 1  Protein: 1  Cholesterol: 1 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Sugar Free Berry Sorbet Recipe Low Carb Strawberry Cheesecake Bars (No Added Sugar)» Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can

Home » Frozen Treats » Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt June 4, 2015 By Sarah 7 Comments Jump to Recipe Strawberry season is a definite sign of warmer weather. Even though it’s a short-lived time of bliss, you can be sure that once the strawberries are gone you’ll at least have warm temps to console you. And don’t forget, you can find different ways to preserve your berries so you get to enjoy them even past their season. Strawberry jam is good (and strawberry freezer jam is fabulous…mmm); strawberry syrup can be used to make homemade soda or drizzled on oatmeal, yogurt, or ice cream; and frozen strawberries can be used to make all manner of things.   Frozen fruit is perfect for making things like cobblers, crisps, smoothies, quick frozen yogurt, and fruit sorbet. If you haven’t frozen fruit before, it really couldn’t be easier. Wash and dry the fruit, chop it if it’s large (I don’t usually chop my strawberries, but things like peaches, mangos, and bananas get chopped), arrange the fruit on a large baking sheet so the pieces don’t touch, and freeze it completely before transferring the pieces to plastic bags or freezer-safe containers for storage in the freezer. Homemade frozen yogurt is definitely one of my favorites and the method I use to make it is so easy – no ice cream maker required! I make a few different variations of fro-yo and fruit sorbet with different types of fruit, but strawberry is always a crowd-pleaser. In this recipe, the slight tang from yogurt is the perfect balance to honey’s sweetness, and it complements the flavor of strawberry wonderfully. Chocolate chunks add pops of contrasting flavor and complexity, and give it an indulgent feel. It’s a really lovely dessert for a warm day when you want just a little something sweet but not heavy. Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt PRINT RECIPE PIN RECIPE In this easy homemade strawberry frozen yogurt, the tang from Greek yogurt is perfectly balanced by the sweetness of honey and dark chocolate adds a little decadence.     Ingredients       2 cups (280 g) frozen strawberries ½ cup (115 g) plain fat-free Greek yogurt ¼ cup (60 ml) honey 1 pinch sea salt 2 oz (60 g) bittersweet chocolate, chopped         Instructions   Add all ingredients except the chocolate to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. Fold in the chocolate. Eat it now if you enjoy your frozen yogurt soft and semi-melted, otherwise, transfer the frozen yogurt to a bowl and freeze until stiffened a bit, about 30 minutes. (Alternatively, you can freeze it solid, about 2 to 4 hours, and scoop it like ice cream.) Store in a freezer-safe container in the freezer for up to 1 month.             Nutrition   Serving Size: ⅓ of recipe Calories: 244 Sugar: 34 Sodium: 69 Fat: 9 Saturated Fat: 5 Trans Fat: 0 Carbohydrates: 43 Fiber: 4 Protein: 6 Cholesterol: 2 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Molten Chocolate Lava Cakes for Two 10-Minute No-Cook Mango Curd »     Comments Meg @ Noming thru Life                                                June 05, 2015 at 1:25 am How simple and delicious is this!? Plus it screams summer, so even better 🙂 Reply Justine                                                                           June 05, 2015 at 5:53 am This looks fantastic! Thanks for sharing!!! I think I’m salivating 😉 Reply Becca from ItsYummi.com                                            June 30, 2015 at 11:09 pm Oh my gosh, Faith, this looks SO good! I love quick and easy dessert recipes like this. By the way, I had no idea that you had started another food site. Congratulations! I just started eating low carb again, so I’m sure I’ll be visiting you a lot for dessert ideas 🙂 Reply          Trackbacks Delicious strawberry recipes – Savvy Sassy Moms says: June 18, 2015 at 5:30 pm […] Sweet Eats offers the Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt that’s ideal for hot summer afternoons. While this treat looks decadent, many people will […] Reply Delicious Blender Recipes says: August 4, 2015 at 11:00 am […] Chocolate Chunk Strawberry Frozen Yogurt from Healthy Sweet Eats […] Reply 10 Delicious Recipes to Try (Besides Smoothies) using your Blender. says: April 4, 2018 at 8:22 am […] try and one of my favourites is the easy 5-ingredient chocolate chunk strawberry frozen yoghurt from healthy sweet eats […] Reply 3-Ingredient Frozen Yogurt Berry Bowls Recipe says: April 9, 2018 at 9:00 am […] really healthy enough for breakfast (another of my favorite healthy frozen yogurt treats is my Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt over on Healthy Sweet Eats!). It feels like a splurge, making it just as great for dessert as it is […] Reply   Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Cookies » Chewy Butterscotch Maple Walnut Cookies Chewy Butterscotch Maple Walnut Cookies April 30, 2015 By Sarah 1 Comment Jump to Recipe I believe chocolate chippers and any derivations thereof reign supreme in the world of cookies. But life is too short to limit ourselves to just one kind of cookie, even if it is our favorite, right? Especially when there are two egg whites in the fridge to use up and an idea for Chewy Butterscotch Maple Walnut Cookies to use them pops into your head. (That was the predicament I found myself in right before I succumbed to my cookie craving…of course I was operating under the premise that I needed to use up the egg whites. I had completely ruled out the idea that I could just whip up a veggie egg white omelet for lunch. Why? Because I also needed to use up turkey breast and spring mix. Hey, at least there was salad involved, right?) With having just posted a whole slew of recipes involving chocolate lately, it’s high time for a change of pace around here anyway. Butterscotch, maple, and walnut go together like nobody’s business and make these cookies something really special. They’re chewy but still light with great cookie texture. They are somewhat reminiscent of nougat, and remind me a bit of Southern Divinity Candy. Chewy Butterscotch Maple Walnut Cookies PRINT RECIPE PIN RECIPE These paleo cookies are chewy, but light and somewhat reminiscent of nougat or Southern Divinity Candy, and butterscotch, maple, and walnut make them special.     Ingredients      2 large egg whites ⅓ cup (80 ml) pure maple syrup (or a mix of half maple syrup and half honey) ⅛ teaspoon fine sea salt ⅛ teaspoon cream of tartar ¾ teaspoon pure vanilla extract ½ teaspoon natural butterscotch flavoring 1 ½ cups (168 g) almond meal ½ cup (60 g) walnuts, chopped         Instructions   Preheat the oven to 325F; line a large baking sheet with parchment paper. Add the egg whites, maple syrup, and salt to a double boiler (or a bowl fitted over a pot of simmering water) and heat until warm, about 3 minutes, whisking occasionally. Transfer the egg white mixture into the bowl of a stand mixer and add the cream of tartar. Beat until stiff and glossy, about 5 to 7 minutes. Add the vanilla, butterscotch, and almond meal, and beat just to combine, scraping down the sides as necessary. Fold in the walnuts using a rubber spatula. Scoop the batter into 12 mounds onto the prepared baking sheet and gently tap the baking sheet on the countertop to slightly flatten out the cookies. Bake until the cookies are crispy and light golden outside, about 15 to 20 minutes. Cool the cookies for 10 minutes on the tray before removing. Store the cookies layered between parchment paper in an airtight container at room temperature for up to 2 days (or in an airtight container in the fridge if it’s very humid, as these cookies tend to soften after the first day they’re made).             Nutrition   Serving Size: 2 cookies Calories: 247 Sugar: 12 Sodium: 214  Fat: 17 Saturated Fat: 1 Trans Fat: 0 Carbohydrates: 19 Fiber: 3 Protein: 7 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Chocolate Cupcakes for Two with Fluffy Tahini Chocolate Frosting Cinnamon Banana Protein Pancakes » Trackbacks 30+ Healthier Paleo Cookie Recipes – Food Faith Fitness says: August 15, 2016 at 11:16 pm […] Chewy Butterscotch Maple Walnut Cookies – Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Frozen Treats » Banana Golden Milk Turmeric Latte Nice Cream Banana Golden Milk Turmeric Latte Nice Cream July 26, 2018 By Sarah Leave a Comment Jump to Recipe Banana Golden Milk Turmeric Latte Nice Cream combines the anti-inflammatory benefits of golden milk with the luscious, creamy texture of banana nice cream for a healthy treat anytime.   I’ve been taking turmeric as a supplement for a couple years now because of its anti-inflammatory properties. Similarly, I know people who drink turmeric milk (aka golden milk) on the regular to reap the benefits, and because they enjoy it. I have a couple friends who use this as their nightly ritual to relax and decompress at the end of the day. This Banana Golden Milk Turmeric Latte Nice Cream is a delicious way to incorporate a golden milk latte into nice cream. How to Make Golden Milk   Golden milk, also called turmeric milk, is easy to make. If you have a well-stocked pantry, you probably already have all the ingredients on hand! Golden milk was inspired by Indian Haldi Doodh, which was traditionally made with just hot milk and turmeric. However, I’ve seen recipes for it that add pepper (to help your body absorb the curcumin), sweetener in the form of honey or palm sugar (or you can use coconut sugar if that’s more readily available), and ghee (if you have a sore throat). What Kind of Milk to Use   You can make golden milk with any kind of milk you like. A lot of people like to use coconut milk or almond milk to keep it vegan, but cow’s milk also works well. Moreover, the same thing goes for this Banana Golden Milk Turmeric Latte Nice Cream; coconut milk, cashew milk, cow’s milk, etc. all work! Fresh Turmeric or Dried Turmeric? Turmeric is a root that is available fresh (it looks a bit like fresh ginger) or dried. Fresh turmeric is a great option if you can find it, but if not, dried turmeric is fine and is more convenient. I always have a jar of dried turmeric in my spice pantry to use for golden milk lattes, as well as Indian curries. Which Spices to Include   Piperine (in black pepper) helps improve absorption of curcumin (from turmeric), so I always add a pinch of black pepper to my golden milk lattes. Additionally, I like the flavor of a touch of ginger, cinnamon, and cardamom in my golden milk lattes. Prepared this way, golden milk lattes remind me of masala chai (or my Banana Chai Popsicles).   What Kind of Sweetener is Best   Palm sugar, honey, or maple syrup are all delicious to sweeten golden milk lattes, it depends largely on your personal preference. I like to use stevia to keep it lower in carbs.   Why Should I Take Turmeric Together with Pepper?   It’s thought that piperine from pepper can greatly boost the bioavailability from curcumin found in turmeric, thus helping your body to absorb it better. There are two methods in which it’s believed that this happens: 1) piperine helps relax your intestinal membrane, allowing larger particles such as turmeric to pass through; and 2) piperine slows the liver’s metabolism of curcumin enough so that the body can absorb the nutrient more effectively. (This information is from Global Healing Center; additionally, you can read information on the topic there.) Health Benefits of Golden Milk   I’m not a doctor, but I did quite a bit of research and I found that turmeric has the following health benefits (see the following websites for more information: Natural Living Ideas; Mercola; and Livestrong): Contains anti-inflammatory properties, and therefore may provide relief from autoimmune conditions like rheumatoid arthritis, lupus, scleroderma, psoriasis, etc. Is rich in antioxidants, and may help prevent certain cancers Assists in digestion by stimulating the gallbladder to release bile, which helps with fat digestion Helps with detoxification and acts as a blood purifier Additionally, it acts as an anti-viral and helps build immunity How to Make Banana Golden Milk Turmeric Latte Nice Cream   This recipe is basically the same method as making banana nice cream, but with the added components of golden milk. Just add all ingredients to a high-speed blender and blend until smooth, tamping down as necessary, and being careful not to over-mix. Other Turmeric Dessert Recipes:   No Bake Turmeric Coconut Balls from Running on Real Food Ginger Turmeric Lemon Cream Bars from Unconventional Baker Mango and Turmeric Raw Cupcakes from Nirvana Cakery Turmeric Coconut Flour Recipe from Paleohacks Bump Up the Nutrition with Collagen Peptides   I normally take my collagen peptides dissolved in my morning coffee, but another way to get your peptides in is to add it to smoothies or nice cream like this one! I recently tried Further Food Collagen Peptides. Their products are real food-based, and are dairy-free, non-GMO, organic, gluten-free, and sugar free. What impressed me even more about this 100% woman-owned and operated company is that their mission is to educate people on how to use food as medicine, and they are committed to giving back by supporting chronic illness and healthy eating programs. Check them out for yourself! For a 10% discount on Further Food products, use code ANEDIBLEMOSAIC. (Note that this is a discount code, not an affiliate code. I don’t make a single penny off of anything you buy from them, I just believe in their products!)   Banana Golden Milk Turmeric Latte Nice Cream PRINT RECIPE PIN RECIPE This Golden Milk Turmeric Latte Nice Cream combines the anti-inflammatory benefits of golden milk with the luscious texture of nice cream.    Ingredients       Nice Cream: 1 large ripe banana (it’s better with brown spots), peeled, cut into 4 chunks, and frozen 1 tablespoon pure maple syrup or honey, or 1 packet (1g) powdered stevia ¾ teaspoon ground turmeric ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1/16 teaspoon ground black pepper 1 pinch sea salt ½ teaspoon pure vanilla extract ½ teaspoon apple cider vinegar 2 to 4 tablespoons unsweetened almond milk     Optional Toppings: Bee pollen Chia seeds Toasted coconut flakes         Instructions   Add