healthy baking

This bread is not only gluten-free but also a great way to increase your seed and nut intake.

Pumpkin bread

butternut pumpkin, peeled, seeds removed, grated

eggs

tbs honey

tbs macadamia oil

nutmeg

tsp cinnamon

(200 grams) almond meal

(55 grams) coconut flour

lemon

tsp bicarbonate of soda

(80 grams) chopped pecans

(55 grams) white chia seeds

(55 grams) sunflower seeds, plus extra to sprinkle

(50 grams) pumpkin seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

A healthy low histamine breakfast bake to start your day right. This bake comes together really easily and is a cozy way to start each day - and an awesome snack to have on hand.

Healthy Low Histamine Zucchini Bread

flour flour

brown sugar (or coconut sugar)

tsp baking powder

tsp baking soda

tsp salt

cinnamon

pumpkin seeds (or any seeds you tolerate)

dates (chopped)

apple cider vinegar

zucchini (grated)

water flour

olive oil

Preheat your oven to 200 degrees C top and bottom heat, line a bread baking dish with baking paper or butter and flour (unless using a silicon dish)

Grate your zucchini into a bowl and leave it to sit for a few minutes

In the meantime mix together all your dry ingredients in a large bowl

Add the olive oil, eggs, water and apple cider vinegar to the dry ingredients and mix

Squeeze out most of the liquid from the zucchini and add it to your other ingredients, mix well

Fill the dough into your baking dish and bake in the oven for 40-45 minutes or until golden brown and a toothpick comes out clean

Serve with fresh berries, honey and nut butter (if you tolerate it ;-))

A comforting and nutritious low histamine breakfast bake that&#039;s gluten free, dairy free, vegan and sugar free. But don&#039;t worry - it&#039;s still gosh darn delicious ;-)

Low Histamine Zucchini and Kale Breakfast Bake

oats

tbsp ground flaxseeds

water

g frozen kale

ginger

zucchini

oil ((extra virgin olive oil, cold pressed organic rapeseed oil, melted butter/ghee/coconut oil))

apple sauce

blueberries

Pre-heat the oven to 200 °C top and bottom heat, grease a small baking dish

In a small bowl mix together the ground flaxseed and water, allow to stand

Add all other ingredients (except the blueberries) to a bowl, use a hand blender to blend them together until you have a smooth and sticky batter

Add the ground flaxseed mix and blend some more

Transfer batter into your baking dish (it should form a layer about 4-5cm thick) and spread the frozen blueberries out on top

Bake for 45 minutes, enjoy warm or cold (if you want it to have an even more cheese cake-y texture you can bake it for just 30 minutes)

This is the perfect cake that’s wonderful to eat with a cup of loose-leaf green tea. I love that it’s not too sweet and scented with only a hint of raw organic honey. Add apple puree in place of yoghurt to make these cakes dairy free.

This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

Garden olive oil cakes

almond

(140 grams) buckwheat flour

orange

(120 grams) raw honey

thick Greek-style yoghurt

tsp vanilla extract

Thyme sprigs, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

These peanut butter oatmeal cookies are thick, fluffy, soft, and made with simple, healthy ingredients! They're gluten free, dairy free, and loaded with chocolate chips.

Peanut Butter Oatmeal Cookies (Gluten-free)

almond flour

rolled oats (certified gluten free)

salt (if pb is unsalted)

eggs, room temperature

peanut butter

coconut oil, melted

coconut sugar

tsp vanilla

chocolate chips (I used mini and regular)

Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.

In a medium bowl, mix together almond flour, rolled oats, baking soda, and salt.

In a large bowl, whisk eggs. Add in peanut butter, coconut oil, coconut sugar, and vanilla.

Add dry ingredients to wet and stir to combine.

Use a cookie scoop or spoon to place dough on parchment paper. I like to make these large and use about 1/4 cup dough, rolling it into a ball in my hand.

Press chocolate chips into the top, but keep them pretty tall (do not flatten too much, just slightly).

Bake in oven for 9-11 minutes or until slightly golden brown.

Store on counter or in fridge, they also freeze well.

excellent cookies, did bake them for 16 min, however.

Love this recipe! I used Lily's chocolate chips.  They're made with stevia.

Made these for cookie week and my only regret is waiting so long to make them - they are amazing! I love peanut butter and this has the perfect taste of that with great additions. I sprinkled some maldon sea salt flakes after baking and it really brings the chocolate out too, but other than that I followed this recipe to a tee. My future in-laws are coming to spend the holidays with us and I will def have a batch of these waiting.

SO SO GOOD!!! One of the best cookies I’ve ever had and so easy to make. I’m gluten free and I love that so many of your recipes accommodate for that without having to figure out substitutes in my own!

So good! The 1/4 cup made quite a big cookie compared to your photos but who doesn’t love a big whole hand sized cookie?

Unfortunately these were not sweet enough, otherwise a nice healthy recipe

Best healthy cookie I've made and I've made a lot! This had the rise and doughy mouth feel I just love! Thanks for the great recipe!

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Beetroot brownies

whole raw beetroot (3-4 medium beets)

unsalted butter,

bar plain chocolate (70% cocoa)

golden caster sugar

plain flour

cocoa powder

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Experience the joy of baking with this Gluten-Free Buckwheat Bread. It&#039;s a simple, one-ingredient recipe that yields a nourishing, dense loaf. Perfect for those on a gluten-free diet or anyone seeking a healthier bread alternative.

1-Ingredient Buckwheat Bread (Nourishing &amp; GF)

buckwheat kernels

tsp poppy and sesame seeds (optional)

Rinse the hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.

Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit 6 to 7 hours.

Once soaked, drain (do not rinse) and transfer to a blender with 0.9 cups (200 ml) water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left.

Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment).

When you&#39;re ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.

Pour the fermented buckwheat dough into the prepared loaf pan. If you&#39;d like, sprinkle the top with 2 tsp of poppy and sesame seeds.

Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.

Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread!

https://content.jwplatform.com/videos/kpzIJ3o9.mp4

This Gluten-Free Buckwheat Bread recipe is an absolute game-changer! The loaf is incredibly delicious, and the taste of fermentation is distinct and delightful. It brings back memories of a special bread my mum used to order from a bakery in France. This dense, whole-grain loaf is not just tasty but also super nourishing. This Gluten-Free Buckwheat Bread is a dream come true for health-conscious bakers. It’s easy to prepare, requires just one ingredient, and is budget-friendly. Plus, it’s a fantastic source of nutrients, perfect for those on a gluten-free diet, and great for meal prep.

Buckwheat Bread (1 Ingredient, Gluten Free)

I love these peanut butter and jelly donuts for a healthy snack/sweet treat. Packed with protein and sweet as can be. Eat a donut guilt-free for once.

Peanut Butter and Jelly Donuts

tbsp chia seeds (ground)

vanilla protein powder (plant-based)

almond meal

maple syrup

tbsp coconut oil (melted)

almond milk

coconut yogurt

sea salt

peanut butter (natural)

raspberry chia jam (or jam of choice)

Preheat oven to 350F/175C. Begin by making your chia egg: add 1 tbsp ground chia seeds to 3 tbsp filtered water. Let thicken for 10 minutes.

In a large bowl combine protein powder, almond meal, baking soda, baking powder, maple syrup, coconut oil, almond milk, yogurt, chia egg, and pinch sea salt. Stir to combine

Lightly oil donut baking pan and scoop batter into each cavity (to be almost full). Bake for 15 minutes or until a toothpick comes out clean. Let cool slightly before popping them out of the tin,.

Top donuts with peanut butter and raspberry chia jam.

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.

Soft Vegan Banana Oat Cookies (Oil-free, GF)

(250 mL) mashed very ripe bananas

(5 mL) vanilla extract

(175 g) rolled oats (certified gluten-free, as needed)

baking powder

fine sea salt

Preheat the oven to 350F (175C). Line a...

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a large mixing bowl, stir the mashed...

In a large mixing bowl, stir the mashed bananas, nut butter, coconut sugar, and vanilla until blended and smooth.

In a food processor or high-speed blender, process...

In a food processor or high-speed blender, process the oats until they resemble a fine flour. Add the baking powder, cinnamon and salt; pulse to combine.

Add the flour mixture to the banana mixture,...

Add the flour mixture to the banana mixture, stirring until completely blended.

Drop by heaping tablespoons (I use a medium...

Drop by heaping tablespoons (I use a medium cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 9 to...

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

Remove from the oven transfer the cookies to...

Remove from the oven transfer the cookies to a cooling rack. Cool completely.

Creamy and deliciours, this zesty Instant Pot lemon cheesecake is gluten-free, grain-free, and low-carb (keto-friendly). Perfect for summer parties, birthdays, and weekend gatherings.

Instant Pot Lemon Cheesecake (Keto, Grain-Free)

almond flour (blanched)

coconut (shredded, unsweetened)

butter (unsalted, melted)

powdered erythritol sweetener

cinnamon powder

cream cheese (softened

eggs (room temperature)

heavy whipping cream (room temperature)

sour cream

lemon zest

lemon juice

vanilla extract

heavy cream

Blueberries (and/or strawberries)

Prepare springform pan with parchment paper

Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.

Add all the crust ingredients to a large bowl and stir until well combined.

Press the mixture into the prepared springform pan.

Press the crust and try to line the sides about to the middle of the pan edges.

Freeze for at least 20 minutes.

Cheesecake Crust:

Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed.

Add heavy cream, sour cream, lemon juice, lemon zest, and vanilla extract. Beat on low speed until smooth, about 30 seconds. Stop to scrape the sides and bottom of the bowl.

On low speed, add the eggs one at a time, beating until just combined, careful to not over-mix.

Pour the batter over the crust, and flatten the top with a spatula.

Make the filling:

Place the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.

Gently transfer the cheesecake pan on top of the trivet.

Select manual setting and adjust the pressure to high. Set time to 30 minutes.

When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes. Manually release any remaining pressure by gradually turning the release knob to its venting position.

Carefully open the pot and transfer cheesecake to a cooling rack. The cheesecake should be jiggly, but not liquidy.

Let it cool for 1 hour, after which run a paring knife around the edges.

Transfer cheesecake to the refrigerator for at least 12 hours or overnight.

Cook the cheesecake in Instant Pot:

Beat heavy cream, erythritol, and vanilla until stiff peaks form. Pipe on the cheesecake, garnish with blueberries and a few strawberries in the center.

Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.

Serving the cheesecake:

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

Top 13 healthy baking recipes from across the web

The most viewed healthy baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin bread

Healthy Low Histamine Zucchini Brea...

Low Histamine Zucchini and Kale Bre...

Garden olive oil cakes

Peanut Butter Oatmeal Cookies (Glut...

Peanut Butter Oatmeal Cookies (Glut...

Beetroot brownies

1-Ingredient Buckwheat Bread (Nouri...

Peanut Butter and Jelly Donuts

Soft Vegan Banana Oat Cookies (Oil-...

Instant Pot Lemon Cheesecake (Keto,...

High-Protein, Low-Carb Chocolate Ch...

Fruity sponge cake

Top 13 healthy baking recipes from across the web

The most viewed healthy baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin bread

Healthy Low Histamine Zucchini Brea...

Low Histamine Zucchini and Kale Bre...

Garden olive oil cakes

Peanut Butter Oatmeal Cookies (Glut...

Peanut Butter Oatmeal Cookies (Glut...

Beetroot brownies

1-Ingredient Buckwheat Bread (Nouri...

Peanut Butter and Jelly Donuts

Soft Vegan Banana Oat Cookies (Oil-...

Instant Pot Lemon Cheesecake (Keto,...

High-Protein, Low-Carb Chocolate Ch...

Fruity sponge cake

The most viewed healthy baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine