Miller - Box Set: 250 Healthy Recipes for the Entire Family 10 MUST-HAVE Healthy Recipe Books
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Healthy Recipe Collection 250 Healthy Recipes for Your Entire Family By Mary Miller Disclaimer The information provided in this book is designed to provide helpful information on the subjects discussed. This book is not meant to be used, nor should it be used, to diagnose or treat any medical condition. For diagnosis or treatment of any medical problem, consult your own physician. The publisher and author are not responsible for any specific health or allergy needs that may require medical supervision and are not liable for any damages or negative consequences from any treatment, action, application or preparation, to any person reading or following the information in this book. All Rights Reserved MMXIV
- Using a large mixing bowl, combine the almond flour, chia seeds, baking soda and the sea salt.
- Using a blender, add the eggs, dates, olive oil and water. Pulse on high speed until consistency becomes smooth.
- Pour the blended mixture into the bowl, and then gradually stir in the raisins, sesame seeds and sunflower seeds.
- Spoon the mixture into a 12-cup greased or lined muffin pan.
- Bake at 350 degrees F for about 30 minutes.
- Let cool and then serve.
- Using a large mixing bowl, combine the almond flour, baking soda and sea salt.
- Add the dried fruits, almonds and seeds.
- Using a separate small mixing bowl, mix the egg and the honey together.
- Pour egg mixture to the flour mixture and mix using your hands to create the dough.
- Mold the dough into a 6 by 6 inch square that is approximately inch thick.
- Cut the dough into 16 square pieces.
- Grease baking pan with butter or oil or simply use a baking sheet.
- Put pieces onto the pan and bake at 350 degrees F for about 10-12 minutes.
- Let cool and serve.
- Using a medium-sized mixing bowl, add the eggs, syrup or honey, water and vanilla extract.
Whisk until smooth.
- Add in the flour, baking soda and sea salt and whisk again.
- Using a skillet, heat coconut oil over medium heat.
- Scoop about 1 tablespoon of pancake batter at a time and pour into the skillet.
- When bottom side has become slightly brown, flip and cook the other side.
- Remove heat and serve on a plate.
- Simply repeat the same process with the remaining batter.
- Using a large-sized mixing bowl, add the dry ingredients together except for the flax seeds.
- Using a separate bowl, combine all of the wet ingredients together.
- Pour wet ingredients into the dry mixture and mix with your hands to create dough.
- Transfer the dough onto a lined baking pan and mold dough into an 8-inch circle, which is about 1 inches tall.
- Using a knife, cut a cross like shape on top of dough, which is about a half inch deep.
- Sprinkle flax seeds on top of dough.
- Bake in oven for 20 minutes at 350 degrees F.
- Turn off oven and leave bread inside the oven for another 10 minutes.
- Let the bread cool for about 30 minutes.
- Serve with your choice of jam or butter.
- In a blender or food processor, add the mashed bananas, vanilla, eggs, shortening and honey.
- Pulse on medium speed until smooth.
- Add in almond flour, baking soda and salt and pulse again.
- Grease baking pan or line with parchment paper and scoop the batter.
- Bake in the oven for about 55-65 minutes at 350 degrees F.
- Let bread cool and serve.
- Using a food processor or a blender, combine the vanilla powder and almond flour.
- Add in the baking soda and salt and pulse.
- Add in the eggs, honey, coconut oil, vanilla extract and zucchini and pulse again.
- Grease a loaf pan and then pour the batter.
- Bake in oven for 35-40 minutes at 350 degrees F.
- Let bread cool for at least 2 hours then serve.
- Using a food processor or blender, combine sea salt, almond flour, baking soda and other spices.
- Add the sugar, honey, eggs and roasted pumpkin and then pulse for at least 2 minutes.
- Grease a loaf pan and then pour in the batter.
- Bake in the oven for 35-45 minutes at 350 degrees F.
- Cool for an hour and then serve.
- Beat eggs in a large mixing bowl until frothy.
- Add in the almond flour, sesame seeds, chia seeds, sea salt and olive oil. Whisk until well combined.
- Grease two baking pans or line with parchment paper.
- Place half of the dough in the center of each pan.
- Cut a piece of parchment paper and put on top of dough.
- Roll the dough out until it is approximately 1/8 inch thick and covers the entire baking pan.
- Do the same process with the other piece.
- Cut the dough into squares.
- Bake in the oven for 10-12 minutes or until crackers become golden brown.
- Let cool and serve.
- Using a food processor or blender, combine the eggs, almond flour, sea salt and baking soda.
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