Banana Chocolate Chip Baked Seeds

Ingredients:

- 1 ripe banana, mashed

- 1/2 cup rolled oats

- 1/4 cup Zen Basil Seeds

- Pinch of salt

- 1 tsp cinnamon

- 1/2 tsp baking powder

- 1 tbsp maple syrup or sweetener of choice (optional)

- 1.5-2 tbsp peanut butter

- 175 ml milk of choice

- 50-60 g dark chocolate

Instructions:

1. Preheat your oven to 180°C (350°F).

2. In an ovenproof dish or loaf tin, mix together the mashed banana, rolled oats, Zen Basil Seeds, salt, cinnamon, baking powder, maple syrup (if using), peanut butter, and milk.

3. Stir in the dark chocolate pieces, reserving a few to sprinkle on top.

4. Transfer the mixture to the oven and bake for 30 minutes, or until golden brown.

5. Allow to cool slightly, then enjoy!

Mini Chocolate Chip Pancakes (Baked)

Ingredients:

- 220 grams (1 cup) thick Greek yogurt (low-fat or full-fat)

- 1 egg

- 80 grams (⅓ cup + 1 tbsp) granular sweetener erythritol

- 90 to 100 grams (1 cup) almond flour

- 1/4 cup Zen Basil Seeds

- ½ tsp vanilla extract (optional)

- Pinch of salt

- Chocolate chips (optional)

Instructions:

1. **Preheat Oven:**

- Preheat your oven to 350°F (175°C).

2. **Prepare Ingredients:**

- In a large mixing bowl, add the Greek yogurt and egg. Whisk together until smooth.

- Add the granular sweetener erythritol and continue to whisk until fully incorporated.

3. **Add Dry Ingredients:**

- Gradually add the almond flour to the wet mixture, stirring constantly to avoid lumps.

- Add the Zen Basil Seeds to the mixture and stir well to combine.

4. **Optional Additions:**

- If using, add the vanilla extract and a pinch of salt to the batter. Mix thoroughly.

- If desired, fold in chocolate chips.

5. **Prepare Baking Sheet:**

- Line a baking sheet with parchment paper or lightly grease it.

6. **Form Pancakes:**

- For mini pancakes, drop about 1-2 tablespoons of batter onto the prepared baking sheet, spacing them evenly.

7. **Bake:**

- Bake in the preheated oven for 10-15 minutes or until the pancakes are golden brown and cooked through. Check for doneness by inserting a toothpick into the center of a pancake; it should come out clean.

Strawberry Short Crepes

Ingredients:

3/4 cup unsalted butter, melted

1 cup brown sugar, packed

1 egg + 1 egg yolk, room temperature

1 tablespoon vanilla extract

2 cups almond flour

3/4 teaspoon baking soda

1 teaspoon sea salt + more for sprinkling

1 tablespoon flaxseed meal

1/4 cup Zen Basil Seeds

2 cups almond milk (or any milk of your choice)

1 cup strawberries, sliced

Whipped cream or yogurt for topping (optional)

Instructions:

Prepare the Batter:

In a large bowl, whisk together the melted butter and brown sugar until smooth.

Add the egg, egg yolk, and vanilla extract, and mix until well combined.

In a separate bowl, combine the almond flour, baking soda, and sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Stir in the flaxseed meal and Zen Basil Seeds.

Bake:

Preheat your oven to 350°F (175°C).

Pour the batter into a greased baking pan.

Bake for 11 minutes at 350°F.

Serve:

Slice a layer of the baked mixture and layer with strawberries and yogurt.

Enjoy your protein and fiber-packed strawberry short crepes!

These crepes are a delicious and nutritious way to start your day or enjoy as a wholesome treat.

Super Fiber Energy Balls

Ingredients:

- 1/4 cup Zen Basil Seeds

- 1/2 cup nut butter (such as almond or peanut butter)

- 1/4 cup flaxseeds

- 1/4 cup hemp seeds

- 1 cup oats

- 1 teaspoon vanilla extract

- 1/4 cup honey

Instructions:

1. In a large mixing bowl, combine the Zen Basil Seeds, nut butter, flaxseeds, hemp seeds, oats, vanilla extract, and honey.

2. Stir the mixture until everything is evenly combined. If the mixture seems too dry, you can add a bit more nut butter or honey to help bind everything together.

3. Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.

4. Place the energy balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for at least 30 minutes to firm up.

5. Once chilled, your energy balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.

These energy balls are perfect for a quick and nutritious snack on the go, packed with fiber, protein, and healthy fats to keep you energized throughout the day. Soft, chewy, nutty, and so delicious!

Enjoy!

Chewy Chocolate Chip Granola Bars

Ingredients:

2 cups rolled oats (gluten-free, if necessary)

1 cup nut butter of your choice (e.g., almond butter, peanut butter)

1/4 cup Zen Basil Seeds

1/2 cup sweetener of choice

1/2 cup chocolate chips

Optional:

1/2 cup raisins

Instructions:

In a large mixing bowl, combine the rolled oats, nut butter, sweetener, Zen Basil Seeds, and chocolate chips. I added raisins as well. Stir well until all the ingredients are evenly mixed and the oats are fully coated.

Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.

Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.

Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.

Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.

Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.

Enjoy your nutritious and fiber-rich chewy granola bars whenever you need a grab and go breakfast, or mid-day snack!

Breakfast Bars

Ingredients:

2 cups rolled oats (gluten-free, if necessary)

1 cup nut butter of your choice (e.g., almond butter, peanut butter)

1/2 cup maple syrup

1/4 cup Zen Basil Seeds

Instructions:

In a large mixing bowl, combine the rolled oats, nut butter, maple syrup, and Zen Basil Seeds. Stir well until all the ingredients are evenly mixed and the oats are fully coated.

Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.

Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.

Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.

Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.

Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.

Enjoy your fiber-rich oat breakfast bars straight from the fridge whenever you need a quick and nutritious boost of energy!

Zen Basil Jam

Highest count of fiber jam and ready in 5 minutes, let’s count:

30g ✨🍃💫1/4 Cup Zen Basil seeds

(Certified Organic)

(12g ) 2 cups frozen wild blueberries

(8g) 1 1/2 cups frozen boysenberry

1 orange juice and zest

1/2 lemon juice

1-2 tbs honey

(Your sweet enough)

Dash salt

In a pan over high heat toss and stir frozen berries to boil, it’ll form jam mixture.. in about 3-5 minutes.

Turn off heat, add juice, salt, zest, and Seeds let it sit for a minute. Most of the juice will be absorbed by the seeds. Enjoy immediately warm or chill and refrigerator steal containers for 2-4 weeks, mine never lasts longer than a week bc we add it to everything.

For the toast I used a slow fermented sourdough grilled on both sides, spread brie both slices inside

and top with generous Zen jam.

Pumpkin Muffins

Ingredients:

4 Bananas

1/4 C Zen Basil seeds

1 1/2 C almond flour

1 tsp baking soda

1/2 tsp salt

1/2 C Olive oil

1/2 C pumpkin puree

1/2 C date cut up

1/4 C maple syrup

2 eggs

1 tsp vanilla extract

1/2 Tbsp Cinnamon

1 tsp pumpkin spice

1/2 C Walnuts or mix nuts

Process:

Smash banana with the back of a fork and crack the eggs on top. Mix in Zen Basil Seeds, pumpkin, dates, and all wet ingredients. Mix well and add the dry ingredients after. Mix again.

Bake at 350F for 25-30 minutes.

Top with walnuts and cinnamon!

Pumpkin Baked Oats

Ingredients:

2 Tbsp Zen Basil Seeds
1/2 cup rolled oats
1 egg
1 Tbsp nut butter
1/2 banana
1/2 tsp baking powder
1/4 cup almond milk
Sugar free chocolate chips

Process:

Mix all your ingredients into a bowl and top with some chocolate chips. Bake at 340F for 10 min and enjoy!

Zen Basil Seeds Mango Cake

Mango Cake

Ingredients:

5 pasteurize eggs

3 whole real ripe mangoes sliced

2 Zen Basil Hydrate Coconut

2 Tbsp Zen Basil Seeds

3/4 cup olive oil

1 tsp vanilla extract

1 tsp baking soda

2 cups organic blanched almond flour

Optional Topping:

Handful organic coconut flakes

Process:

Slice a mango into cubes. Then in a mixing bowl, mix the eggs cubed mango, Zen Basil seeds, Zen Basil Hydrates, olive oil, and vanilla extract.

Mix well.

Now add all the dry ingredients like almond flour and baking soda, then mix again. Pour into a lined baking dish and top with additional thin slices of mango and dry coconut flakes.

Bake at 350 degrees for 45 min.

Let cool for 5 minutes before slicing.

Zen Basil Banana Candy Cake

Ingredients:

4 Bananas

¼ cups Zen Basil seeds 

2 Zen Basil Hydrate Açaí flavor

2 Zen Basil Hydrate Coconut flavor 

1 1/2 ups Almond flour 

1 tsp baking soda 

¾ cups olive oil 

½ cup dates sliced

3 eggs 

1 tsp vanilla extract 

½ tsp cinnamon 

½ cup walnuts 

Process:

Smash the bananas with the back of a fork. Then mix in your Zen Basil seeds and Zen Basil Hydrates. Mix well. Now add all the dry ingredients and mix again. Then fold the dates in. Pour into a lined baking dish and top with walnuts. 

Bake at 350 degrees for 45 min.

Let cool for 5 minutes before slicing.

Zen Basil Seeds Cottage Cheese Parfait

Ingredients:

9 Tbsp Zen Basil Seeds 

4 cups water 

16 ounce cottage cheese 

1 lemon 

3 Tbsp monk fruit

4 cups frozen blueberries 

 Process:

Split your hydrated seeds into four cups. So each cup will have 2 Tbsp of hydrated seeds. Then in a blender, mix your cottage cheese and 2 Tbsp of monk fruit for 20 seconds. Now juice and zest a lemon and blend for 10 more seconds. For the jam, heat up your blueberries to a boil, takes 2-5 min for the juice to be released, add monk fruit and 1 Tbsp of Zen Basil seeds, simmer for 3-5 minutes. Then layer your cup with the hydrated Zen Basil Seeds, cottage cheese blend, and blueberry jam. Checkout our video on Instagram for how we did ours, enjoy! 

Zen Basil Acai Pudding

Ingredients:

1 packet Zen Hydration Acai

1 scoop 20/20 protein powder

1 cup frozen blueberries

½ cup yogurt of choice

1 cup milk of choice

1 banana

2 Tbsp almonds

Process:

In a blender, pour your yogurt, blueberries, protein powder, milk and Zen Hydration. Blend for 30-45 seconds or until desired thickness. Pour that mixture into a bowl and top with sliced bananas, almonds, and dry Zen Basil seeds. 

Disclosure: Be sure to hydrate with plenty of water after consuming Zen Basil seeds dry

Pumpkin Puree

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup milk of choice

1 cup of pumpkin sauce

1 Tbsp of pumpkin spice

1 Tbsp of cinnamon

1 tsp vanilla extract

2 Tbsp monk fruit

Process:

In a bowl add your Zen Basil Seeds and milk of choice (I used coconut milk). Refrigerate overnight or until texture is thick. In a separate bowl add the pumpkin sauce, pumpkin spice, cinnamon, vanilla extract, and monk fruit. Mix well. 

Now combine your Zen Basil and pumpkin mix by layering a cup or bowl. Add a spoonful of the pumpkin mix first then some of the Zen Basil mix. Continue layering between the mixtures. Top with honey and enjoy!

This recipe is Keto and Vegan friendly!

Zen Basil Seeds Ferrero Protein Breakfast

Protein Rich

Ingredients:

1 Tbsp of Zen Basil seeds

15 oz chickpeas (pressure cooker add raw chickpeas and salt water. Pressure cook until drained, this process makes beans lectin free)

Half cup hazelnut 

1/4 cocoa powder 

1/2 cup nut butter

2 dates

1/4 date or maple syrup 

1/4 cup milk ( I used coconut milk) 

Splash vanilla extract

Process:

Add your chickpeas to a pressure cooker. Pour in water and add salt. Pressure cook for about 45 minutes. This process will make the beans lectin-free. Next pour your beans into a blender. Add in 1 Tbsp of Zen Basil seeds, hazelnut, nut butter, cocoa powder, dates, walnuts, coconut milk, maple syrup, and vanilla extract. Blend for about 30 seconds or until desired thickness. Pour into a bowl and enjoy! 

Zen Basil Seeds Lectin-Free Shakshuka (Omelette)

Ingredients:

2 Tbsp Zen Basil seeds

2-4 Tbsp coconut oil

2 onions

8 oz cauliflower rice

1-2 tsp chopped garlic

1 Tbsp paprika

1 tsp cumin

½ tsp turmeric

8 pasteurized eggs

lemon slice

salt n Pepper

Process:

In a pan, sauté your oil, onions until they are golden. Add garlic and sauté for another minute. Now add the cauliflower rice and sauté for 2 minutes. Then add the Zen Basil seeds, salt n pepper, turmeric, cumin, and paprika. Lower the heat to medium simmer for 5-7 minutes, or until the cauliflower rice liquid has reduced. Add your eggs and cover until they cook to your desired texture. Garnish with lemon. Enjoy! 

Zen Basil Seed Mulberry Pudding

Ingredients:

1/4 cup Zen Basil seeds 

1 cup boiling water 

1 cup milk(I used Coconut milk)

1 cup yogurt (I used A2)

Optional: 1 tsp vanilla extract 

Toppings: Walnuts, pistachios, mulberries, coconut flakes 

Process:

In a bowl, mix seeds and boiling water. Mix well, set aside for 3 min. Then add milk and vanilla, mix and layer as a base. Top with yogurt and toppings.

Zen Basil Seeds Shakshuka

Ingredients:

1 Tbsp Zen Basil Seeds

1/2 cup water

2-3 Tbsp olive oil

8 eggs

1 onion diced

3 tomatoes chopped

3 garlic cloves diced

1 tsp paprika

1 tsp salt & pepper

1 Tbsp cilantro

Optional: Top with cheese

Process:

Sauté your garlic and onions in a pan over olive oil until they are golden. Next add chopped tomatoes, mix and cover until all the tomato juice is evaporated, check every 5 minutes. Continue to cook, cover once the mixture looks like a rich tomato paste. Add your hydrated Zen Basil seeds with the paprika and eggs on top. Cook the eggs to your preference and top with salt, pepper, and cilantro.

Zen Basil Seed "No Oats" Oatmeal

Ingredients:

2 tbsp Zen Basil Seeds

1 cup water

¼ to ½ cup milk of your choice

½ tsp cinnamon

1 tbsp honey

1 tsp coconut sugar

1 tbsp dates

1 tbsp pistachios

Dash of salt

Process:

Add your hydrated Zen Basil Seeds to a pot with the milk and mix to a boil. Then simmer to a thicken. Pour the mixture onto a plate and top with honey, coconut sugar, salt, dates, pistachios, and cinnamon.  

Zen Basil Seeds Granola

Ingredients:

3 cups gluten free oats

2/3 cup raw almonds, chopped

¼ cup coconut oil, melted

2/3 cup natural almond butter

1/3 cup maple syrup (this recipe isn’t super sweet, so if you want sweeter, increase to ½ cup)

1 Tbsp Zen Basil Seeds

1 tsp vanilla bean paste or vanilla extract

1 tsp cinnamon

Process:

Preheat oven to 325. Mix ingredients together, then spread on silpat and bake for 24 minutes. Let cool on pan completely, then break into chunks. It’s so good on its own or over yogurt. You can enjoy this for breakfast or a healthy snack. Optional add-ins: coconut flakes, chocolate chips.