Healthy Pastry Recipe

Healthy Pastry

Raspberry Cobbler Ingredients •• Raspberry pie filling – I like to grab a can of pie filling from the baking aisle of the grocery store, but if you’re feeling ambitious you can totally make your own! •• Yellow cake mix – Just the mix, do not prepare it at all. •• Butter – Ideally you want the butter to be about room temp.  The recipe will work if you accidentally melt it in the microwave though (ask me how I know). •• Optional – Powdered sugar, vanilla ice cream, a hot date. Preparation •• First, pour pie filling into a glass loaf dish and spread evenly. •• Next, in a bowl combine butter and cake mix. I like to use an electric mixer. •• Then, spread cake mix mixture over pie filling.  Bake until the topping becomes a nice golden brown crust. •• Finally, dust with powdered sugar and serve with vanilla ice cream!

Guilt Free Gluten Free Black Bean Brownies Ingredients •• 2 cans of Black Beans (Low sodium, 15 oz cans. Drained and rinsed really well) •••••••••• 4 tbsp cocoa powder 1 cup NHF rolled oats 1/2 tsp NHF Himalaya rock salt 2 tsp instant coffee powder 2/3 cup Honey, Maple syrup, agave, or even just sugar. (I limited refined sugars by using honey). •••••••• 1/2 cup vegetable or NHF coconut oil 2 tsp pure vanilla extract 1 tsp NHF baking powder 2/3 cup semi-sweet chocolate chips

Ingredients •• Optional for Crinkly top: •••• Mediavine White of 1 egg 2 tbs sugar 2 tbs cocoa powder •• This mix gets finely spread on, so I don’t consider it to add anything much to the recipe in terms of sugar, etc. But obviously if you are trying to keep vegan or refined sugar free, you can skip the topping and live with the normal appearance. Preparation •• Preheat oven to 350° and coat a 9 inch baking dish with cooking spray or butter. (I always make brownies in my springform pan. Its a little harder to cut into lovely squares, but a lot easier to get that first warm brownie out without making mush of it.) •• In a good food processor, make the oats into a fine flour like powder. The finer, the better. Set aside. Add your beans, honey, oil and vanilla to the empty food processor and blend until the means have a fine, smooth batter like texture. •• Add the cocoa, salt, baking powder and instant coffee to the beans. Blend until mixed well. Pour bean mixture into a large bowl. Add the oatmeal and the chocolate chips. The batter should start to thicken as the oatmeal absorbs the moisture.

Preparation •• Spread into your pan evenly. For the crinkly crust, it turns out the in regular brownies, that is created from whipping the eggs and the sugar dissolving. So, I made a very simple sort of meringue topping that I spread on top of the brownies. •• The result was a crispy and crinkly crust that mimicked that of a “normal” brownie. It did soften the next day, but still looked great. Whip the egg white, until it is light and foamy. Slowly add your sugar while whipping. Whip until you reach stiff peaks and then add in your cocoa powder. Spread the mixture thinly onto the top of your uncooked brownies

Black Sesame Brownies Ingredients •• 80g unsalted butter (room temperature) •• 40g NHF Brown Sugar (I used 25g - check whether your sesame paste is already sweetened or not) •••• 2 egg yolks 40g black sesame paste •••••••••• 1/4 tsp NHF soy sauce 1 egg white 10g caster sugar 50g flour (All purpose) 1/4 tsp NHF baking powder •• 1 tbsp NHF Black Sesame (to sprinkle on top)

Preparation •• 1. In a bowl, cream the butter with an electric mixer on low, until it lightens in colour and texture then add the sugar (40g) and carefully combine. •• 2. Add in the yolk one by one, making sure to fully blend into the mixture before each addition. •• 3. Add the black sesame paste and NHF soy sauce into the mixture. •• 4. In a clean bowl, beat the egg white with the remaining sugar (10g) with a hand mixer until the egg white is fluffy and does not fall when you tip the bowl upside down. •• 5. Combine and sift the flour with the NHF baking powder. Add half the meringue/whipped egg white into the black sesame mixture as well as half the flour mixture. Use a rubber spatula to fold and combine. •• 6. Further beat the meringue until stiff and finer in texture, then add into the black sesame mixture along with the remaining flour and baking powder. Fold and combine. •• 7. Add the mixture into a brownie tin, and sprinkle the black sesame seeds on the batter. Bake for 15 minutes at 150C. •• 8. After it cools down a bit, slice and serve!

Gluten-free Pumpkin Pie Ingredients •• For the Gluten Free Graham Crust •••••••••• 1 MI-DEL Graham Style Pie Crust For the Pumpkin Pie Filling 2 cups canned pumpkin 1/2 cup 2% milk 3/4 cup pure maple syrup 3 tablespoons coconut flour •••••••••• 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon cinnamon 1/4 teaspoon NHF Sea Salt 1 tablespoon vanilla extract 3 eggs

Preparation •• Combine the canned pumpkin, milk, maple syrup, coconut flour, pumpkin pie spice, cinnamon, NHF Sea Salt, vanilla extract, and eggs, and beat with a mixer or whisk well to combine •• Pour the pumpkin pie batter into a MI-DEL graham style pie crust Bake at 350 degrees for 55 - 65 minutes, or until the pie starts to pull away from the edges and cracks at the top (see pictures) serve chilled with whipped cream.

Easy Blueberry Pie

Ingredients •••••••••• 1 package refrigerated pie crusts, (contains 2 pie crusts) 6 cups fresh blueberries ¾ cup NHF Sugar ¼ cup cornstarch 1 tsp lemon juice •••••• ½ tsp cinnamon 1 tbsp milk 1 tbsp NHF sugar Preparation •• Line a 9 or 10 inch pie plate with a single pie crust. You can use a pre-made refrigerated crust or homemade pie crust. •• In a large mixing bowl, combine blueberries, ¾ c. NHF Sugar, corn starch, lemon juice, and cinnamon. Mix to coat blueberries. •••• Pour mixture into pie plate. Roll out second pie crust and cut into ½ inch strips. Lay half of the strips ½ inch apart across the top of the pie. Weave the other half over and under to create a lattice top. Trim edges. •••• Brush with milk and sprinkle with 1 tbsp. NHF Sugar. Bake at 400° 45-50 minutes. *Cover edges with foil if necessary to prevent over-browning.

Cocoa & Cherry Oat Bake Ingredients •••••••••• 75g NHF dried cherries 1 tbsp NHF chia seeds 500ml hazelnut milk 200g jumbo porridge oats 3 tbsp cocoa powder •••••••• 1 tbsp cocoa nibs 1 tsp baking powder 1 tsp vanilla extract 50g blanched hazelnuts fat-free yogurt and sugar-free cherry compote, to serve (optional)

Preparation •••••• STEP 1 Heat the oven to 200C/180C fan/gas 6. Cover the cherries with boiling water and set aside for 10 mins. •• Meanwhile, mix the chia seeds with 3 tbsp warm water. •••• STEP 2 Drain the cherries and put in a large bowl with the soaked chia •• and the remaining ingredients, except the hazelnuts. Tip into a 2-litre ovenproof dish and scatter over the hazelnuts, then bake for 25-30 mins until piping hot in the middle.

Easy Brazilian Cheese Bread

Ingredients 1 large egg* 1/3 cup extra virgin NHF Olive Oil 2/3 cup milk 1 1/2 cups (170 grams) tapioca flour 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt) 1 teaspoon of NHF Sea Salt (or more to taste) Preparation •• Preheat oven to 400°F. Spread a small amount NHF Olive Oil around the insides of each well of a mini-muffin tin. •• Put all of the ingredients into a blender and pulse until mooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. •• Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top. •• Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.

HEegaglthMyuffins Hom(eFmloaudrleess) Kebabs

Ingredients 9 eggs 1 cup cooked quinoa 2 handfuls spinach coarsely chopped 1/2 cup sun dried tomatoes packed in oil/water drained & chopped 1/4 cup cheese crumbled 3 tbsp NHF ground flaxseed or NHF Chia Seeds 1 tbsp onion or garlic powder 1/2 tsp NHF Himalayan Sea Salt Ground black pepper to taste Preparation •• Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin. •• In a large mixing bowl, whisk the eggs. Add cooked quinoa, spinach, sun dried tomatoes, cheese, NHF ground flaxseed, NHF Chia Seeds, onion powder, NHF Himalayan Sea Salt and pepper; stir to combine. •• Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes. •• Remove from the oven and let cool for about 10 minutes. Serve hot or cold.

White Chocolate Strawberry Cupcakes Ingredients 1 and 3/4 cups (210g) cake flour (spoon & leveled) 1 teaspoon NHF baking powder 1/4 teaspoon baking soda 1/4 teaspoon NHF Sea Salt 1/2 cup (115g) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 3 egg whites, at room temperature 1/4 cup (60g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/3 cup (80ml) whole milk, at room temperature 1/4 cup reduced strawberry puree (see note)*

Preparation •• Make the reduced strawberry puree and allow it to cool completely. See note for instruction. •• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside. •• Whisk the cake flour, baking powder, baking soda, and NHF Sea Salt together. Set aside. •• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. •• Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract.

Preparation •• Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix •• Whisk in 1/4 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be slightly thick. •• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature.

•• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. •• Allow the cupcakes to cool completely before frosting. Time saving tip: When the cupcakes are almost finished cooling, melt the white chocolate used for the frosting. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each. Let it cool down for 15 minutes before using in the frosting in the next step. •• Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Add the confectioners’ sugar, strawberry powder, melted and cooled white chocolate, 2 Tablespoons heavy cream, vanilla extract, and salt and beat on medium-high speed until combined and creamy. Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired. •• Frost cooled cupcakes and serve. I used Wilton 8B piping tip and nestled a white chocolate covered strawberry in the center. •• Cover and store leftovers in the refrigerator for up to 5 days.

Keto Blueberry Muffins

Ingredients Super fine NHF almond flour Oat Fiber Fresh blueberries Eggs Sour cream Heavy cream Swerve confectioners Baking powder Lemon juice Lemon zest Vanilla extract Salt Preparation •••• Preheat oven to 350F. Add the flour, baking powder, oat fiber and salt to a bowl and •• whisk together, then set aside. In a separate bowl, add all of the wet ingredients including the Swerve and mix using a hand mixer or whisk. •• Add the dry ingredients into the wet and mix just until combined. •• Gently fold in the blueberries, then scoop into silicone cupcake liners or paper liners. •• Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. •• Allow to cool before serving.

Banana Chocolate Chip Muffins

Ingredients 2 cups NHF Regular Rolled Oats 2 ripe bananas 2 eggs 1/2 cup plain Greek yogurt (10% milkfat) 3 tbsps NHF Honey 1 1/2 tsp NHF baking powder 1/2 tsp baking soda 1 tsp vanilla extract 1/8 tsp NHF Fine Salt 1/2 cup mini chocolate chips Preparation •••• Preheat oven to 375 degrees. In your blender, pulse together all ingredients except for the •• chocolate chips. Pause to stir if ingredients do not blend well at first. Blend until well combined. •••• Stir in the chocolate chips. 2. Pour batter into a 12-cup muffin pan lined with paper cups. •••• (If using a silicone pan, you can skip the paper cups.) Sprinkle with additional chocolate chips, if desired. Bake for 15 minutes until the tops are puffed and golden and a toothpick inserted in the center comes out clean.

Purple Sweet Potato Japanese Milk Bread

Ingredients FOR THE WATER ROUX (TANGZHONG) 21/2 tablespoons (25 grams) bread flour 1/2 cup (120 grams) water FOR THE BREAD 21/2 teaspoons (9 grams) instant yeast 23/4 cups (350 grams) bread flour 1 teaspoon (5 grams) pink salt 1 tablespoon NHF Japanese Purple Sweet Potato Powder 1/2 cup (120 ml) soy milk, warmed to approximately 110°F 1/4 cup (50 grams) plant-based butter, softened

Preparation FOR THE WATER ROUX (TANGZHONG) STEP 1 •• Whisk flour and water together in a small saucepan. Place over medium-low heat on the stove. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. This is easily overcooked, so make sure to stay nearby and stir often. Another way to check it’s finished is when the mixture reaches 149°F. STEP 2 •• Let the roux cool to room temperature before using. FOR THE BREAD STEP 1 •S•TEIPn a medium bowl, combine the dry ingredients. 2 •• Add the warm milk and all of the roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. STEP 3 •• Add the butter one tablespoon at a time and wait until it’s fully incorporated before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. STEP 4 •• Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size. STEP 5 •• Gently deflate the dough and divide into 4 equal parts and shape into 4 balls. Cover and let rise for 15 minutes.

STEP 6 •• Preheat the oven to 350°F. Lightly grease a 10x4 bread loaf pan. STEP 7 •• Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for another 30-60 minutes or until the dough reaches the border. STEP 8 •• Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 325°F and bake for another 10-12 minutes or until the top is golden brown. Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

Banana Bread Chia Seed Mini Loafs

Ingredients Makes 2 full mini loafs or 3 smaller loaves ¼ c. whole wheat flour 1 c. all-purpose flour ½ c. NHF Sugar ¼ c. NHF Brown Sugar ½ tsp. baking soda ½ tsp. cinnamon ¼ tsp. NHF Sea Salt 1 tbsp. NHF Chia Seeds 1 egg 1 ½ ripe bananas, smashed ¼ c. canola oil 1 tsp. vanilla extract Preparation •• Preheat oven to 325 degrees and spray two mini loaf pans with cooking spray. •• Beat NHF Sugars, egg, oil and vanilla extract in a large bowl. Once sugar mixture is combined, beat in bananas. •• In a separate bowl, combine flours, baking soda, cinnamon and NHF Sea Salt. •••••••• Slowly beat flour mixture into sugar mixture. Beat in NHF Chia Seeds. Pour batter into two loaf pans. Bake for approximately 40 minutes, until the tops of the loaves are light brown.

Healthy Pastry