Hi guys!! Hope you LOVE this recipe for Lemon Chia Muffins!! They’re perfect for any weekend brunch or making ahead for the week! Enjoy!! xo. Full recipe here: http://thetoastedpinenut.com/lemon-chia-seed-muffins/. LET’S BE FRIENDS!! Blog: http://thetoastedpinenut.com. Instagram: http://instagram.com/thetoastedpinenut. Facebook: http://facebook.com/thetoastedpinenut. Pinterest: http://pinterest.com/toastedpinenut. Twitter: http://twitter.com/toastedpinenut
AmazonBasics Silicone Baking Mats: http://amzn.to/2j5ykaJ. Buy my Baking Powder here: http://bit.ly/2jEWwlf. Or at Vitamin Shoppe here: http://bit.ly/29rm9ne. Or at Bodybuilding.com here: http://bit.ly/2jx1vUQ. KitchenAid KHM5APWH 5-Speed Ultra Power Hand Mixer: http://amzn.to/2jhKwZg. When life gives you lemon…make cookies, not a studio album! This Lemon Chia Protein Cookies recipe is low calorie, packed with protein, and DELICIOUS! All of my preferred Protein Powder and Supplements can be found here (with discount): http://bit.ly/2jEWwlf. The Protein Chef/DHFTNS Store and Personal Training Programs: https://theproteinchef.co/store. Products/Ingredients that I use: https://theproteinchef.co/products. https://theproteinchef.co/ingredients. Links! https://theproteinchef.co. http://www.twitter.com/theproteinchef. http://www.facebook.com/theproteinchef. http://www.instagram.com/theproteinchef. http://www.pinterest.com/theproteinchef. http://www.google.com/+theproteinchef. Snapchat: @TheProteinChef. Here is the recipe: 4 Tablespoons (30g) Coconut Flour (or Oat Flour). 1 Tablespoon (12g) Chia Seeds. 3/4 Teaspoon Baking Powder. 2 Scoops (60g) Baking Protein or Your Choice Protein Powder (Vanilla works great!). 1/4 Teaspoon Salt. 1 Tablespoon Lemon Zest. 1/2 Teaspoon Xanthan Gum. 2 Tablespoons (28g) Coconut Oil. 1 Large Egg. 1-2 Tablespoons Your Choice Sweetener. 2 Teaspoons Vanilla Extract. 2 Tablespoons (42g) Honey. 1/4 Cup (2 Ounces) Lemon Juice. Calories in the WHOLE recipe: Calories: 857. Fat: 41g. Saturated Fat: 31g. Sodium: 405mg. Carbs: 64g. Fiber: 16g. Sugar: 34g. Protein: 58g. Calories in each cookie (if you make 10): Calories: 85. Fat: 4.1g. Saturated Fat: 3.1g. Sodium: 40.5mg. Carbs: 6.4g. Fiber: 1.6g. Sugar: 3.4g. Protein: 5.8g. How to make: 1. Take out 2 bowls (make sure one of them is large). 2. Put your Sweetener off to the side, zest your Lemon, and add in all of your dry ingredients into one bowl. 3. Lightly mix those together. 4. Add your Sweetener and all of your wet ingredients into your other bowl. 5. Mix those together. 6. Slowly add your dry ingredients into your wet ingredients and mix everything together until it looks like cookie dough. 7. Take out a baking pan, line it with some parchment paper or a silicone baking mat, and shape your dough into cookies. 8. Baking on 325F/162C for 10-12 minutes. Tips: Use a cookie scoop so all your cookies are the same size! Cover and put your dough in the fridge for 20-30 minutes before your shape your cookies (it’ll be way less sticky)! Don’t forget to subscribe! New recipes will be posted every week.. Music by: Music: http://www.bensound.com/royalty-free-music. Licensed under Creative Commons: By Attribution 3.0. http://creativecommons.org/licenses/by/3.0/
Flourless Lemon Almond Cake A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert! SimplyRecipes.com #dessert #baking #gluten-free #torte. Let’s make some cake! https://www.simplyrecipes.com/recipes/flourless_lemon_almond_cake/
LEMON CHIA OAT MUFFINS. These muffins are great for breakfast or a snack. We loved the lemon taste and the pop of the chia seeds.. Oat flour can be made by putting your oats in a blender or grinder and processing until a powder.
KETO LEMON COOKIES! (SO SOFT!). Ive never really been a fan of lemon. I always think it’s too tart!! The only thing Ive ever liked was the lemon poppyseed loaf from Starbucks.. Mainly because it had a subtle lemon taste.. However a keto-er messaged me the other day to ask if I could try making some lemon cookies and of course I said yes! GUYS, these are amazing. I actually really like them. The lemon isn’t tart, its not too sweet or overpowering at all! They are perfect! So the tip/trick I used to make it turn out so good is to use lemon in 3 different ways the zest, the juice and extract (I found a basic extract at the local grocery store). Using extract will help calm the tartness of the lemon. Ive never actually used it until now but it really adds a boost of flavour to to the cookies! Now, before you bake these cookies, I HIGHLY recommend that you chill the dough in the fridge for at least a half hour. If you don’t, they might spread too much or burn too quickly.. As well, when you bake them, keep an eye on them. Once the edges start turning a golden brown, time to take them out! What you will need:. 1/2 cup (100g) butter room temperature. 1 tbsp lemon zest (basically 1 lemon). 1/3 cup (67g) sugar substitute (I used erythritol). 1 tsp lemon extract. 2 squeezes lemon juice (2 tbsp). 1 egg. 1 1/2 cup (150g) almond flour. 1 tsp baking soda. 1/2 tsp xanthan gum. In a large mixing bowl, use a hand or stand mixer to whip together the butter, sugar substitute, lemon zest, extract and juice.. Mix until nice and creamy with no major chunks of butter.. Crack in the egg and mix thoroughly again.. Pour in the almond flour, baking soda and xanthan gum and mix until a dough forms.. Place the bowl in the fridge for a minimum of 30 minutes.. Once chilled, take a small scoop of the dough and use your hands to roll into a ball.. With your palms, press down slightly on the dough ball to flatten it a little.. Place the dough cookies onto a cookie sheet lined with parchment paper.. Bake at 350°F/175°C for 10 minutes.. Take out when the edges start to brown.. This recipe makes approximately 15 cookies.. Nutritional information per cookie: CALS: 124. FAT: 12.1. CARBS: 2.7. FIBRE: 1.4. NET CARBS: 1.3. PROTEIN: 2.9. WATCH MY VLOGS: www.youtube.com/kalies. #ketoHungryElephant #ketorecipes #keto. What can you find on The Hungry Elephant’s youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!. Tuesday and Friday.. So, follow along with us as we bring you the latest from our kitchen! Social media images Designed by Freepik. http://www.freepik.com/free-vector/social-network-icons-set-with-paint-brushes_1122212.htm. Don’t forget to subscribe! For full recipes, just head to: www.thehungryelephant.ca. Or follow us on social media:. Twitter: @aHungryElephant. Instagram: HungryElephant. Facebook: www.facebook.com/aHungryElephant. snapchat: @hungry_elephant
My Lemon Chia Seed Muffins are moist and soft, have a great citrus flavor, and are free of the most common allergens like gluten, grains, dairy, and nuts. (Paleo & Low-carb). Get the written recipe here: https://livinghealthywithchocolate.com/desserts/paleo-chia-seed-lemon-muffins-3511/. Shop for the ingredients and brands I use in this recipe: https://www.amazon.com/shop/livinghealthywithchocolate. Coconut flour http://amzn.to/2ofOkOE. Tapioca Starch http://amzn.to/2og77cD. Parchment paper baking cups http://amzn.to/2oUak01. (All other ingredients and products used are linked on my blog). Subscribe to my newsletter so I can personally send you new recipes, and first dibs on other subscriber-only resources you can’t get anywhere else: http://livinghealthywithchocolate.com/subscribe-to-living-healthy-with-chocolate/. --- My cookbook: http://livinghealthywithchocolate.com/cookbooks/. --------- • Comment and ask me questions below.. • Subscribe to my channel and like this video if you liked it (this helps my channel grow so I can continue to bring you new episodes). Follow me: INSTAGRAM: http://instagram.com/livinghealthywithchocolate.. FACEBOOK: https://www.facebook.com/LivingHealthyWithChocolate. PINTEREST: http://pinterest.com/adrianaharlan/boards/. TWITTER: https://twitter.com/HealthyWithChoc. -- • Contact me • [email protected] ---------. #paleo #glutenfree #grainfree #paleodesserts #chiaseeds #lemonmuffins
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk. Get the recipe: http://cooknshare.com/recipe/lemon-cookies/. There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.. I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.. The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.. The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavor with vanilla extract.. Watch the video and give our lemon cookies a try. As always, let us know what you think.. For the Chef Cosmo mat, please visit: https://www.amazon.com/Chef-Cosmo-Silicone-Baking-measurements/dp/B06XFCXL9D/ref=sr_1_1?ie=UTF8&qid=1495740446&sr=8-1&keywords=chef+cosmo. All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.. Short Intro Clip: Guitar Logo. LICENSE CERTIFICATE: Envato Marketplace Item. = This document certifies the purchase of: ONE REGULAR LICENSE. as defined in the standard terms and conditions on the Envato Marketplaces.. Licensor’s Author Username: Pavel_Nest. Licensee: David Hood Cook n’ Share. For the item: Guitar Logo. http://audiojungle.net/item/guitar-logo/4301501. Item ID: 4301501. Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89. Purchase Date: 2013-10-02 08:54:49 UTC. For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit. Envato Pty. Ltd. (ABN 11 119 159 741). PO Box 21177, Little Lonsdale Street, VIC 8011, Australia
In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, baking powder, baking soda, and salt. In a medium bowl, stir together yogurt, banana, lemon juice, lemon zest, and vanilla extract. Flourless Lemon Chia Cake Cookies.
Ingredients. For the cookies: 1/2 cup (48g) Bob’s Red Mill almond flour; 1/2 cup (64g) Bob’s Red Mill coconut flour; 1/3 cup (50g) coconut sugar; 1/4 cup (40g) Bob’s Red Mill chia seeds; 1 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (114g) overripe mashed banana (1 large banana). These Flourless Gluten-Free Vegan Lemon Chia Seed Cookies are the perfect spring and summer dessert cookie. I substituted the traditional lemon/poppy. Ingredients for 4. 2/3 c/65g almond meal/flour.
3 Tablespoons/40-45g granulated sugar/granulated sugar substitute such as Xylitol, Erythritol, monk fruit sweetener. 1 Tablespoon/12g whole chia seeds. 1 Tablespoon/6g coconut flour. 1 teaspoon/4g baking powder. 1/4 teaspoon lemon extract.
1 egg. Instructions. preheat your oven to 175 celcius or 347 farenheit. whisk together the sugar and margerine until combined. Now add the non dairy milk, lemon juice/zest, vanilla extract, apple sauce, chia seeds, spirulina and turmeric. Now whisk everything together. Preheat oven to 350F.
Line a baking sheet with a silipat or spray with cooking spray. Mash banana in a medium bowl. Add almond butter, chia seeds, cacao powder, stevia, vanilla,baking soda, and salt.
Stir well to combine. Fold in cranberries and optional chocolate chips. Using wet hands, roll dough into about 10 balls.
In a small mixing bowl, stir together your dry ingredients (oat flour, baking soda, salt). In a large mixing bowl, whisk together your sugar, applesauce and coconut oil. Add your lemon juice, lemon zest, milk, vanilla, and eggs, and whisk together until everything is well combined. In a small bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, salt, chia seeds, and zest.
In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the lemon juice and agave. Mix in the Swerve and.
To make a keto lemon poppy seed cake, use these ingredients and instructions below. The ingredients1/2 cup coconut flour, 1 cup unsweetened applesauce, 1/2 teaspoon baking soda, 1/4 cup sugar free maple syrup, 1/4 cup almond butter, 1/4 tsp vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 large eggs. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or a cookie sheet. In a large mixing bowl, combine all your ingredients and mix until well combined. If you use the egg-free option, start with 3 tablespoons of ground chia seeds.
If the batter is too thin, add the extra tablespoon.
List of related literature:
Preheat oven to 350°F. Combine the chia seeds, flour, cinnamon, nutmeg, baking soda, and salt and mix with a wire whisk.
Cook a serving for twenty minutes over medium heat, then remove from the heat and stir in two to three tablespoons almond butter, a pinch of sea salt, one tablespoon chia seeds or unsweetened coconut flakes, half a teaspoon vanilla, and one teaspoon cinnamon.
Preheat the oven to 350°F. In a medium bowl, combine the coconut, almonds, flaxseed, raisins, cinnamon, ginger, nutmeg, salt, vanilla bean seeds, and coconut oil.
I tried making these. I didn’t have any Xanthan Gum or protein powder so I left those out. After about 8 minutes in the oven, I checked on my cookies and saw that they had all melted into a pudding which evenly covered the tray.
I took the tray out of the oven, scraped what should have been cookies off with a spatula and into a bowl, added about 3 tbs more flour, another tbs of lemon zest, a bit more sweetener and was able to reshape this into cookies.
The second time around they held their shape but, unfortunately, I didn’t like how they tasted. The flavor was lemon-y and the chia seeds did add an interesting texture (being slightly crunchy), but the overall taste was bland. The cookies were sweet so I don’t think the absence of sweetener was the problem.
To those who’ve made these: How did yours turn out?
Thank you i really did like the way you took us stepe by stepe with the limon cookies.am going to try making them.can you tell me where did you buy your cookies sheet the one that you don’t have to butter it
Hello again dear Adrina, the last time my wife made the lemon pie with great results, today it was my turn with these muffins and I have to tell you that the result was excellent. The recipe is very precise in: times, quantities and heat, since no ingredient stands out, all are integrated very well and in the end one gets a real bread but without gluten and without damaging health. The most surprising thing is that it is very simple and if you knew what I appreciate the simple way, that is a result of love. I congratulate you and your team for the great effort, the quality of the recipes, the explanations, videos and your website, there is no doubt that you are endowed with a great gift to convey good nutrition that truly cares for health. All the research we have done to improve our health has paid off and in you with your recipes and videos we have found a great ally. God bless you and you are in our prayers.
After I made this & the chocolate cake & loved both of them you are officially my go to girl for gluten free healthy baking,I can’t thank you enough ��
I made this yesterday, taste so lemonade and I LOVE IT. My husband likes it as well. I put the dough for about 1H in the fridge but it was sticky still so I added a bit fluor & 1tsp of corn fluor then I put it back to the fridge for another 1H. The dough is easier to handle if you chill it for a few hours in the fridge I think. Next time I want to bake with less sugar so I can taste the lemon even more ����
By far, your channel is the trusthfully healthiest channel I have ever come across on YouTube. Thank you for staying true to the word paleo gluten free grain free dairy free like you would advertised. By the way, studies has been made on honey bees eating cooked honey and died instantly. There goes to show the quality of honey for human consumption after being cooked. Plus, who want to pay so much money for raw and in the end having to cook and kill the microbial
Can someone who made these tell me if this is a very sweet cookie? I want to make it for my mom but she doesn’t like things too sweet. Will it ruin the recipe if I cut the sugar?
In place of lemon I used an orange,I am so obsessing over these cookies… Thank you so much!my fiancé is always fussing me to bake them ��������recipe to keep
Hi Adriana! I’m Olivia from Brasil. Made these muffins for the second time today and I don’t know what I could be doing wrong. The first time I doubled it and follow the cup measurements. The batter came out too liquidy and the muffins turned out with an eggy texture. This time I didn’t double the recipe and followed the measurements by the weight. With 2 eggs the batter was already liquidy, so I omitted the 3rd. Then I added 1 and 1/2 tbsp more of coconut flour to try to reach the consistency of the batter on the video. The muffins came out eggy again.:( Could it be the coconut flour? Do you know what else I could try? Increase the amount of tapioca flour (polvilho doce)?
I’ve made these several times eliminating the powdered sugar and passed the recipe on to several people, who then passed it on to several people. I think these have to be my all time favorite which was also the feedback I received.
Thank you for sharing this recipe. I’m excited to bake this lemon cookies because I never tried to taste this. Hope to learn more from you. Your recipes are all good. God bless.
love the videos and the recipes, you seem a little stiff though. your beginning videos arent like that. thats meant to be constructive so no offense. Keep up the good work!
I tried making these. I didn’t have any Xanthan Gum or protein powder so I left those out. After about 8 minutes in the oven, I checked on my cookies and saw that they had all melted into a pudding which evenly covered the tray.
I took the tray out of the oven, scraped what should have been cookies off with a spatula and into a bowl, added about 3 tbs more flour, another tbs of lemon zest, a bit more sweetener and was able to reshape this into cookies.
The second time around they held their shape but, unfortunately, I didn’t like how they tasted. The flavor was lemon-y and the chia seeds did add an interesting texture (being slightly crunchy), but the overall taste was bland. The cookies were sweet so I don’t think the absence of sweetener was the problem.
To those who’ve made these: How did yours turn out?
Thank you i really did like the way you took us stepe by stepe with the limon cookies.am going to try making them.can you tell me where did you buy your cookies sheet the one that you don’t have to butter it
Hello again dear Adrina, the last time my wife made the lemon pie with great results, today it was my turn with these muffins and I have to tell you that the result was excellent. The recipe is very precise in: times, quantities and heat, since no ingredient stands out, all are integrated very well and in the end one gets a real bread but without gluten and without damaging health. The most surprising thing is that it is very simple and if you knew what I appreciate the simple way, that is a result of love. I congratulate you and your team for the great effort, the quality of the recipes, the explanations, videos and your website, there is no doubt that you are endowed with a great gift to convey good nutrition that truly cares for health. All the research we have done to improve our health has paid off and in you with your recipes and videos we have found a great ally. God bless you and you are in our prayers.
I love this recipe, but there was not enough mixture to make 6 muffins so I used a small cake tin instead. Turned out much better. Thank you.
After I made this & the chocolate cake & loved both of them you are officially my go to girl for gluten free healthy baking,I can’t thank you enough ��
I have a question. First of all your recipes are to die for. But I wanted to know for the egg substitution can you use a flax seed egg
I made this yesterday, taste so lemonade and I LOVE IT. My husband likes it as well. I put the dough for about 1H in the fridge but it was sticky still so I added a bit fluor & 1tsp of corn fluor then I put it back to the fridge for another 1H. The dough is easier to handle if you chill it for a few hours in the fridge I think. Next time I want to bake with less sugar so I can taste the lemon even more ����
By far, your channel is the trusthfully healthiest channel I have ever come across on YouTube. Thank you for staying true to the word paleo gluten free grain free dairy free like you would advertised. By the way, studies has been made on honey bees eating cooked honey and died instantly. There goes to show the quality of honey for human consumption after being cooked. Plus, who want to pay so much money for raw and in the end having to cook and kill the microbial
Can someone who made these tell me if this is a very sweet cookie? I want to make it for my mom but she doesn’t like things too sweet. Will it ruin the recipe if I cut the sugar?
In place of lemon I used an orange,I am so obsessing over these cookies… Thank you so much!my fiancé is always fussing me to bake them ��������recipe to keep
Hi Adriana! I’m Olivia from Brasil. Made these muffins for the second time today and I don’t know what I could be doing wrong. The first time I doubled it and follow the cup measurements. The batter came out too liquidy and the muffins turned out with an eggy texture. This time I didn’t double the recipe and followed the measurements by the weight. With 2 eggs the batter was already liquidy, so I omitted the 3rd. Then I added 1 and 1/2 tbsp more of coconut flour to try to reach the consistency of the batter on the video. The muffins came out eggy again.:( Could it be the coconut flour? Do you know what else I could try? Increase the amount of tapioca flour (polvilho doce)?
I’ve made these several times eliminating the powdered sugar and passed the recipe on to several people, who then passed it on to several people. I think these have to be my all time favorite which was also the feedback I received.
Hi adriana, l love your recipes.
With the lockdown l don’t have access to coconut milk, can l sub it for butter milk/regular milk��
Thank you for sharing this recipe. I’m excited to bake this lemon cookies because I never tried to taste this. Hope to learn more from you. Your recipes are all good. God bless.
love the videos and the recipes, you seem a little stiff though. your beginning videos arent like that. thats meant to be constructive so no offense.
Keep up the good work!
Thank you so much, this video helped me a lot. I made those cookies and it tasted really good. My brothers tried some as well and they loved it too!