Lemon Coffee Cake

Ingredients:

- 1½ cups almond flour

- ¼ cup coconut flour

- ½ teaspoon salt

- 1 teaspoon baking soda

- 3 eggs

- ¼ cup Zen Basil Seeds

- ½ cup sweetener of choice

- ¼ cup olive oil (I used Dr. Gundry’s Olive Oil)

- Juice of 3 lemons

- Zest of 2 lemons

- ¼ cup unsweetened coconut milk

- 1 teaspoon vanilla extract

Topping (optional):

5 oz yogurt

2 tbsp honey

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

2. In a large bowl, combine almond flour, coconut flour, salt, and baking soda.

3. In a separate bowl, whisk together the eggs, Zen Basil Seeds, sweetener, olive oil, lemon juice, lemon zest, coconut milk, and vanilla extract until well blended.

4. Gradually mix the wet ingredients into the dry ingredients until just combined.

5. Pour the batter into the prepared baking dish and smooth the top.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Topping (optional):

In a bowl, mix together 5 oz of yogurt with 2 tbsp of honey. Drizzle over the cake and spread evenly.

9. Slice into 8 squares and enjoy!

Chunky Monkey Cookies

Ingredients:

- 1 ½ cups almond flour

- 1/4 cup Zen Basil Seeds

- 3 tbsp coconut flour

- ½ tsp baking soda

- ¼ cup coconut sugar

- ¼ tsp sea salt

- 1 1/4 cups ripe bananas, mashed (approximately 3 medium bananas)

- 1/4 cup chopped bananas (approximately 1 small banana)

- 1/2 cup chocolate chips or chopped chocolate bar

- 1/2 cup chopped walnuts

- 1/2 cup cranberries

Instructions:

1. **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. **Mix Dry Ingredients:** In a large bowl, combine the almond flour, Zen Basil Seeds, coconut flour, baking soda, coconut sugar, and sea salt. Mix well to ensure even distribution of the ingredients.

3. **Add Wet Ingredients:** Add the mashed bananas to the dry ingredients and mix until well combined. Fold in the chopped bananas.

4. **Optional Add-ins:** If using, fold in the chocolate chips or chopped chocolate bar and chopped walnuts until evenly distributed throughout the dough.

5. **Form Cookies:** Scoop out dough and form into balls or drop spoonfuls onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon or your fingers.

6. **Bake:** Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.

7. **Cool:** Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Enjoy these nutritious and delicious cookies! Store any leftovers in an airtight container for up to a week.

Notes:

- These cookies are vegan and paleo friendly, perfect for a healthy snack or dessert.

- You can customize them with your favorite add-ins like dried fruit or different nuts.

Vegan Twix Bars

Ingredients:

Crust:

1/2 cup oat flour

1 cup almond flour

1/4 cup melted and cooled coconut oil

4 tbsp maple syrup

Peanut Butter Caramel Layer:

1/3 cup creamy salted peanut butter (can also use creamy salted almond butter)

4 tbsp maple syrup

2 tbsp melted and cooled coconut oil

1/4 cup Zen Basil Seeds

Optional: 1 serving vanilla plant-based protein OR 1/4 cup almond flour

Chocolate Layer:

1/2 cup melted dark chocolate (optional, for drizzling)

Instructions:

Crust:

In a medium bowl, combine oat flour and almond flour.

Add melted coconut oil and maple syrup to the dry ingredients. Mix until well combined.

Press the mixture firmly into the bottom of a lined baking pan to form an even layer.

Place in the freezer for 10 minutes to set while you prepare the caramel layer.

Peanut Butter Caramel Layer:

In another bowl, combine creamy salted peanut butter, maple syrup, melted coconut oil, and Zen Basil Seeds.

If using, add vanilla plant-based protein or almond flour to the mixture and mix until smooth.

Pour the caramel layer over the crust and spread evenly.

Return the pan to the freezer for a few minutes to set.

Chocolate Layer (Optional):

Melt dark chocolate and drizzle over the peanut butter caramel layer.

Place the pan back in the freezer for 10 minutes to set.

Final Steps:

Once set, remove the pan from the freezer and cut into bars.

Enjoy your homemade, no-bake, vegan Twix bars packed with fiber and wholesome ingredients!

Tips:

Store the bars in the freezer for a firmer texture or in the fridge for a softer bite.

Feel free to drizzle some melted dark chocolate on top for an extra chocolatey twist!

Enjoy these healthy and delicious vegan Twix bars that are sure to satisfy your sweet cravings!

Instructions:

Nutter Butter Chocolate Cookies

Ingredients:

- 1 cup peanut butter powder

- 3/4 cup almond flour

- 2 tbsp Zen Basil Seeds (for the fiber)

- 1/4 cup sugar-free syrup

- 1 tbsp oat milk

- 2 tsp vanilla extract

- 1/2 cup water

- Chocolate chips (for melting)

- Coconut oil (for melting chocolate)

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, mix together the PBFIT/PB2, almond flour, Zen Basil Seeds, sugar-free syrup, oat milk, vanilla extract, and water until well combined.

3. Scoop the mixture into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly to form cookie shapes.

4. Bake in the preheated oven for 10 minutes.

5. While the cookies are baking, melt some chocolate chips with a small amount of coconut oil in a microwave or double boiler.

6. Once the cookies are baked and slightly cooled, dip them into the melted chocolate.

7. Place the dipped cookies in the freezer for 10 minutes to set the chocolate.

8. Enjoy your delicious and healthy cookies!

Blueberry Banana Bread

Ingredients:

**Main Ingredients:**

- 3 very ripe medium bananas, mashed (should measure to be 1¼ cups mashed banana)

- 3 eggs

- 2 cups packed blanched fine almond flour

- 1/4 cup Zen Basil Seeds

- 1 cup blueberries (to add on top)

**Optional Ingredients:**

- 3 tablespoons unsweetened almond milk

- 1 teaspoon vanilla extract

- 1 teaspoon cinnamon

- 1 teaspoon baking soda

- ½ teaspoon salt

- 1/4 cup monk fruit sweetener

Instructions:

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. **Mix Wet Ingredients:** In a large bowl, combine the mashed bananas, eggs, almond milk (if using), and vanilla extract (if using). Mix well until fully combined.

3. **Combine Dry Ingredients:** In a separate bowl, mix together the almond flour, Zen Basil Seeds, cinnamon (if using), baking soda (if using), salt (if using), and optional monk fruit sweetener.

4. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

5. **Pour Batter into Pan:** Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. **Add Blueberries:** Evenly sprinkle the blueberries on top of the batter.

7. **Bake:** Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. **Cool:** Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

**Main Ingredients Note:**

- The **bananas**, **Zen Basil seeds**, **eggs**, **almond flour**, and **blueberries** are the core ingredients that make this Blueberry Banana Bread both nutritious and delicious.

- The rest of the ingredients, such as the almond milk, vanilla extract, cinnamon, baking soda, salt, and optional monk fruit sweetener, are included to enhance the flavor and texture, but they can be adjusted or omitted based on personal preference.

Enjoy your delicious and healthy Blueberry Banana Bread!

Birthday Cake Blondies

Ingredients:

1 stick (1/2 cup) unsalted butter

2 small ripe bananas, mashed (or 1 large)

1/4 cup Zen Basil seeds

2 eggs

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup yogurt of choice

1 1/2 cups almond flour (or 1 1/4 cups gluten-free oat flour)

2 teaspoons baking powder

Sprinkles

Instructions:

Preheat your oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.

Add the butter to a small saucepan and warm over medium heat, stirring frequently. Allow the butter to continue to melt over medium heat until it develops a nutty flavor and deepens in color (about 5-8 minutes). Remove the pan from the stove and let the butter cool.

In a large bowl, mix together the cooled butter, mashed bananas, Zen Basil seeds, eggs, maple syrup, vanilla extract, almond extract, and yogurt until combined.

Add the almond flour and baking powder to the wet mixture, mixing until fully combined.

Fold in the sprinkles, then pour the batter into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, until the top is golden and a toothpick inserted into the center comes out clean. You may need more time depending on your baking dish and the ripeness of the bananas.

Allow the blondies to cool, then slice into 8 squares and enjoy!

These delicious birthday cake blondies are a fun and healthy treat perfect for any celebration!

Cinnamon Banana Bread

Ingredients:

- 3 ripe bananas

- 3 eggs

- 1/2 cup nut butter (any kind, such as almond or cashew)

- 1/4 cup Zen Basil Seeds

- 3/4 to 1 cup almond flour (adjust based on desired thickness of batter)

- 2 teaspoons baking powder

- 1 tablespoon cinnamon

Optional: 1/4 sweetener of choice

Instructions:

1. **Preheat Oven and Prepare Pan:**

- Preheat your oven to 350°F (175°C).

- Grease a loaf pan or line it with parchment paper.

2. **Mash Bananas:**

- In a large mixing bowl, mash the bananas until smooth.

3. **Mix Wet Ingredients:**

- Add the eggs and nut butter to the mashed bananas. Stir until well combined.

4. **Add Dry Ingredients:**

- Mix in the Zen Basil Seeds, almond flour, baking powder, cinnamon, and any sweetener if desired. . Stir until the mixture is uniform. The batter should be thick but pourable.

5. **Pour Batter into Pan:**

- Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Optional: Top with some walnuts or pecans

6. **Bake:**

- Place the loaf pan in the oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. **Cool:**

- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8. **Serve:**

- Slice and enjoy your Cinnamon Banana Bread. It can be served warm or at room temperature.

This banana bread is perfect for breakfast or as a snack. The addition of Zen Basil Seeds not only boosts the nutritional content with extra fiber but also adds a subtle crunch that complements the soft texture of the bread. Enjoy your baking!

Blueberry Muffin Cake

Ingredients:

2 cups almond flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup Zen Basil Seeds

1/2 cup butter melted

1 Tbsp vanilla extract

1 egg + 1 egg yolk, room temperature

1/2 cup blueberries

Instructions:

Preheat oven to 350F, then line an 8x8" baking dish with parchment paper. Set aside.

In a large bowl whisk together the butter, eggs, Zen Basil Seeds, and vanilla.

In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until incorporated. Stir in the blueberries.

Press additional berries on top (optional).

Bake for 25-30 minutes or until lightly golden.

High Protein Glazed Donuts

Ingredients:

- 1/2 cup almond flour

- 1/4 cup Zen Basil Seeds

- 1/2 tablespoon baking powder

- 2 tablespoons sweetener of choice

- 1/2 tablespoon cinnamon

- 1/2 teaspoon salt

- 1/2 tablespoon vanilla extract

- 1/2 cup yogurt of choice

- 1 egg

Glaze:

- 1/3 cup vanilla protein powder

- 2 tablespoons monk fruit

- 2 tablespoons honey

- 1/2 cup milk of choice

Instructions:

Donut Batter:

Preheat your oven to 350°F (175°C). Grease a doughnut pan with cooking spray or oil to prevent sticking.

In a mixing bowl, combine almond flour, Zen Basil Seeds, baking powder, sweetener of choice, cinnamon, and salt. Mix until well combined.

Add vanilla extract, yogurt of choice, and egg to the dry ingredients. Mix until a smooth batter forms. If the batter seems too thick, you can add a splash of milk to achieve the desired consistency.

Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.

Bake in the preheated oven for 10-12 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.

Once baked, remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Protein Glaze:

In a small bowl, whisk together vanilla protein powder, monk fruit sweetener, and honey until well combined.

Gradually add milk of choice to the protein powder mixture, whisking continuously, until you reach a smooth glaze consistency. You may need to adjust the amount of milk depending on the thickness of the glaze you desire.

Assembly:

Once the donuts are completely cooled, dip the top of each donuts into the protein glaze, allowing any excess glaze to drip off.

Place the glazed donuts back onto the wire rack to set for a few minutes.

Optionally, you can sprinkle additional toppings such as chopped nuts, shredded coconut, or sprinkles onto the glazed donuts before the glaze sets completely.

Serve and enjoy your protein glazed donuts! They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.

Chocolate Chip Brownie Cups

Ingredients:

• 1/4 cup Zen Basil seeds (about 30 g fiber, 10 g protein)

• 1/2 cup unsweetened cocoa powder (about 16 g fiber, 12 g protein)

• 3 ripe bananas, mashed (about 10 g fiber, 3 g protein)

• 1/4 cup almond butter (about 4 g fiber, 6 g protein)

• 3/4 cup chocolate chips (no fiber, about 6 g protein

• 1/4 cup grass-finished butter (no fiber, no protein)

• 3 tbsp sweetener of choice monk fruit or maple syrup (no fiber, no protein)

• 1 tsp vanilla extract (no fiber, no protein)

• 2 pasteurized eggs (no fiber, about 12 g protein)

• 1/2 tsp baking soda (no fiber, no protein)

• Pinch of salt (no fiber, no protein)

Instructions:

1. Preheat oven to 350°F. Spray a cupcake tray with nonstick cooking spray or line an 8x8” baking pan with parchment paper; set aside.

2. In a large bowl, whisk together the mashed bananas and Zen Basil seeds until well combined. Add almond butter, grass-finished butter, maple syrup, vanilla extract, and eggs; whisk until well combined. Set aside.

3. In a saucepan over medium-high heat, melt the grass-finished butter. Allow it to melt and slightly brown for about 5 minutes, then remove from heat and allow to cool slightly for 2-3 minutes.

4. While whisking continuously, slowly stream in the slightly cooled brown butter into the banana mixture until fully incorporated.

5. Add cocoa powder, baking soda, and a pinch of salt to the wet mixture and mix until just combined.

6. Fold in a little over half of the chocolate chips.

7. If using a cupcake pan, divide the batter evenly among the cups. If using an 8x8” baking pan, add all of the batter to the prepared pan.

8. Sprinkle the remaining chocolate chips on top.

9. For brownie cupcakes, bake at 350°F for 15-20 minutes. For an 8x8” baking pan, bake at 350°F for 20-25 minutes or until mostly set in the center.

10. Optional: Sprinkle with flaky sea salt once removed from the oven.

11. Cool for 10 minutes before serving warm. Enjoy!

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 cup nut butter smooth and creamy

1/2 cup sweetener of choice

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 cup Zen Basil Seeds

1/2 cup keto chocolate chips

Instructions:

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.

In a large mixing bowl, combine your almond butter, granulated sweetener, egg, Zen Basil Seeds, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for

10-12 minutes, or until the edges just start to brown.

Remove from the oven and allow to cool on the tray completely.

Avocado Fudge Brownies

Ingredients:

4 eggs

2 ripe avocados

1/4 cup cocoa powder

1/2 cup sweetener

4 tbsp melted butter (or coconut oil for a dairy-free option)

1/4 cup Zen Basil Seeds

1 tsp vanilla extract

1 tsp baking powder

Optional: sugar-free chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.

In a mixing bowl, mash the ripe avocados until smooth. You can use a fork or a blender for this step.

Add the eggs, melted butter, Zen Basil Seeds, and vanilla extract to the mashed avocados. Mix well until fully combined.

In a separate bowl, sift together the cocoa powder, sweetener, and baking powder.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined.

If desired, fold in the sugar-free chocolate chips.

Pour the batter into the prepared baking pan and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

Once baked, remove the brownies from the oven and allow them to cool in the pan for 10-15 minutes before slicing and serving.

These avocado fudge brownies are rich, moist, and delicious. Enjoy!

Carrot Cranberry Muffins

Ingredients:

4 banana mashed

1/4 Cup Zen Basil Seeds (30g fiber)

3 eggs

1 cups coconut oil

5 oz yogurt

1 tsp vanilla extract

2 cup steel cut oats

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup carrot grated

1 cup raisins

1/2 cup cranberry

1 apple cut cubes

1 pears cut cubes

Optional

1/4 cups honey or maple or monk fruit

Topping

1/2 c walnuts few more cranberries dash of cinnamon

Instructions:

Set oven to 350 degrees

Mash banana and seeds add eggs vanilla extract and mix add yogurt mix well now add

and all dry and mix the dry together 1st and then fold add rest of ingredients mix again and pour into lined muffin cups and add topping

Bake 350 for 25-30 min, enjoy

Keep leftover good for several days refrigerated

Makes 12

Fiber Protein count 1st

1/4 Cup Zen Basil Seeds: 30g fiber 5 protein

4 banana 12g Fiber 4g protein

2 cup Steel cut oats: 16g fiber, 14g protein

1 cup Carrot grated: 3.6g fiber

1 cup Raisins: 5.4g fiber

1/2 cup Cranberry: 1g fiber1

1 Apple cut cubes: 4.4g fiber

1 Pear cut cubes: 5.5g fiber

3 Eggs: 18g protein

5 oz Yogurt 18g protein

1/2 cup Walnuts 8g protein

Total fiber count: 78g

Total protein count: 47g

Loads of micronutrients and omegas

Chocolate Almond Cookies

Ingredients:

- 1 ¾ cup almond flour

- ¾ butter

- ¼ cup Zen Basil Seeds

- ½ cup sweetener of your choice

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 teaspoon cinnamon

- 1 teaspoon baking soda

- Optional: chocolate chips, maple syrup, chopped nuts, or dried fruit for extra flavor

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a mixing bowl, combine all the wet ingredients like butter, eggs, and vanilla. Then in another bowl, combine the almond flour, Zen Basil Seeds, sugar, and cinnamon. Mix until well combined. If you would like it a bit sweeter, add 1/2 cup of maple syrup. Combine the dry ingredients with the wet, and mix well.

3. If desired, fold in any additional ingredients such as chocolate chips or chopped nuts.

4. Using a spoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, leaving some space between each cookie.

5. Gently flatten each cookie with a fork or the back of a spoon.

6. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden.

7. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Once cooled, enjoy your delicious Zen Basil Seed almond butter cookies with a glass of milk or your favorite beverage!

These cookies are not only tasty but also packed with nutrition from the Zen Basil Seeds and low calorie so you can enjoy them throughout the week. Feel free to customize the recipe to suit your taste preferences, and happy baking!