Summer Treats: Fabulous Rhubarb Muffins
Happy Monday, Friends!!!
It's BC Civic Day here, so long weekend for us. I wonder though, why days off never feel enough ???? It's like, you have too many things to do, yet there aren't that many days in a week, and oh my gosh, I feel like I am cleaning the same spot over and over again, in this house ???? Living with boys, I tell ya, soooo messy ????????????????
I was bored of cleaning....throughout the weekend I must add. So today I baked instead, regardless the messy house still ???? Whatever ✌????✌????
These rhubarb muffins are soooo good. No, scratch that. SUPER good while still warm, yet soooo good even at room temperature ????
2 c thawed frozen rhubarb
2 c AP flour
2 tsp BP
3/4 c sugar
A generous pinch of salt
1 c heavy/whipping cream, 33%
1 egg
1/3 c extra light olive oil
Sugar for topping
Details in the vlog ????????????????
Easy Keto Bundt Cake Recipe in Marble
Our Easy Keto Bundt Cake Recipe in Marble design will blow your mind. This gluten-free bundt cake, similar to pound cake with almond flour and swirls of cocoa, is the perfect low carb dessert for breakfast, brunch, or after your delicious dinner.
Full Recipe:
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00:00 Easy Keto Bundt Cake Recipe in Marble
Ingredients
5 Eggs
4 Tablespoons - 60 gram Sugar Substitute
7 Tablespoons - 60 grams Almond Flour
2 teaspoons - 8 grams Baking Powder
2 Tablespoons - 15 grams Cocoa
Instructions
Heat up the oven to 170 Celsius or 340 Fahrenheit.
Prepare all of the ingredients.
Separate egg whites from egg yolks. Place egg whites into the kitchen machine and beat them until stiff peaks. Set aside.
In a fresh mixing bowl, start with egg yolk and dry ingredients. First, beat together egg yolks with sugar substitute until fluffy and smooth. Once that is mixed, slowly start adding almond flour and keep mixing. When all the almond flour is thoroughly mixed, add baking powder and incorporate that into the batter once again.
Add part of the egg whites into the batter and slowly fold them into the mixture. Keep adding more and more of the egg whites in, and keep folding. Once all of the egg whites are in the batter, gently fold them in until all of the egg whites are incorporated into the mixture, and you do not have any lumps.
Pour ¾ of the batter into the prepared bundt pan. Make sure it is spread evenly inside the pan. Gently hit the pan against the surface for all the bubbles to disappear.
With ¼ of the batter left, add cocoa in and mix the cocoa with your spatula. Make sure no lumps of dry cocoa stays in. Gently pour that on top of the batter inside the pan. Using a stick, the end of the spoon, or the back of your spatula, mix the chocolate part into the cake using circular motions. Check the video for a better understanding.
Place it into the oven and let it bake for 45 minutes.
Notes
Adding egg whites to the mixture is best done with your hands. The kitchen machine might beat them up, and you will not achieve the fluffiness you crave.
If you are not using a silicone pan, I suggest properly oiling your metal pan so the cake will not stick to the bottom. You can sprinkle it with additional almond or coconut flour.
Place the cake pan in the center of the oven, and keep the door closed until fully baked.
After removing from the oven, place the cake onto a cooling rack, leave the cake in a bundt pan and let the cake cool for at least 15 minutes before removing the bundt pan. This makes the cake firmer and easier to remove from the pan without breaking apart.
If you do not have a powdered sugar substitute, you can grind it in the Magic Bullet or coffee grinder in seconds.
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Blueberry Mango Torte ( Gluten-free Recipe) With Culinary Vegetarian Chef, Nancy Addison
Blueberry Torte (Vegan, raw, gluten free)
Ingredients
1 pint fresh blueberries
1 mango, peeled and seeded
Crust
1 ½ cups sprouted pecans
6 pitted dates, chopped
1 T. Ceylon Cinnamon, ground
1 Tsp. nutmeg, ground
1/8 tsp. unrefined sea salt
Cream
½ cup coconut milk
1 T. vanilla extract
6 T. date sugar
½ cup shredded coconut
1 vanilla bean scraped or a 1/2 tsp. vanilla extract
Directions
• If you don’t have sprouted pecans, soak them for 8 hours and then dry them by placing in a dehydrater for a couple of hours on 100 or on a cookie sheet and placing in an oven on low or simply drying them off with a towel.
• Put pecans, dates, cinnamon, nutmeg and salt in the food processor and combine until you have a smooth dough consistency.
• Place the dough in your desired serving dishes and press it into a ¼ inch thick crust.
• Place the coconut milk, vanilla extract, sugar, and shredded coconut in a blender and combine until it is a cream.
• Chop mango into small pieces.
• Place the chopped mango in the crusts.
• Pour cream over the mango.
• Generously place the blueberries on the top of the cream.
• Serve as a dessert, breakfast or side dish.
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Health Benefits-
Blueberries- Blueberries has resveratrol, gallic acid, lutein, zeaxanthin, Vitamins K, and C, manganese and fiber. The antioxidants in blueberries seem to have benefits for the brain, helping to improve brain function and delaying age-related decline.
Mangoes- Mangoes are high in beta-carotene. The antioxidant zeaxanthin, found in mangoes, filters out harmful blue light rays and is thought to play a protective role in eye health and possibly ward off damage from macular degeneration. Texas AgriLife Research food scientists tested mango polyphenol extracts were shown to have some impact on all cancers tested but were most effective with breast and colon cancers. Consumption of Mango can help aid in digestion, prevent cancer, heart disease, and lower risk of asthma
Pecans- Pecans can support brain health, prevent inflammation, prevent bone loss, contributes to a healthy heart, helps support energy and weight loss.
Note: The torte can be covered or placed in a sealed container and stored in the refrigerator for up to 3 days.
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Nancy Addison is a #1 best selling author of 6 award-winning, best-seslling books.
Her cookbooks have won over 4 international book awards this year alone!
How To Be A Healthy Vegetarian 2nd Edition, Won Best Diet and Nutrition Book of the Year in the Beverly Hills Book Awards, 2017 and Best Specialty Cookbook of the Year Award in the Book Excellence Awards, 2017.
Her book/cookbook, Raising Healthy Children was a double Winner in the International Book Awards, Winning Best Family Book of the Year and Best Parenting Book of the Year, 2017.
Her Book, Diabetes And Your Diet Won Best Health Book of the Year in the International Book Awards, 2017!
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The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.