Health Enhanced Foods

Category: Recipes

  • Pumpkin Sugar Cookies

    Pumpkin Sugar Cookies

    | SERVING SIZE: 2 dozen | PREP TIME: 15 mins | TOTAL TIME: 3:55 hours |

    Ingredients:

    • 1 15-ounce can unsweetened pumpkin puree
    • 1 1/4 cups packed light brown sugar
    • 1 cup granulated sugar
    • 1 cup vegetable oil
    • 3 large eggs
    • 1/2 cup buttermilk
    • 1 tsp vanilla extract
    • 3 cups Health Enhanced Foods Sweet White Wheat Flour
    • 2 tsp pumpkin pie spice
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp kosher salt
    • Baking spray with no flour (to keep it as a healthier option)
    • 1/4 cup pumpkin seeds
    • 3/4 cup sugar-free or very dark chocolate chips (keto-friendly)

    Directions:

    1. Preheat the oven to 350°F.
    2. In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
    3. Add the Health Enhanced Foods Sweet White Wheat Flour, pumpkin pie spice, baking powder, baking soda, and kosher salt, stirring until just combined. This flour blend provides a unique combination of ingredients, so it will impart a distinctive flavor and nutrition to your recipe.
    4. Spray 2 (9-by-5-inch) loaf pans with baking spray that doesn’t contain flour (for a healthier option). Pour half of the batter into one pan, smooth it with a spatula, and sprinkle with pumpkin seeds. Fold the sugar-free or very dark chocolate chips into the second half of the batter and pour it into the other prepared pan, smoothing the top with a spatula.
    5. Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let the loaves cool in the pans for 10 minutes, then place a wire cooling rack over each pan and flip to remove the bread. Let them cool completely.

    Enjoy your pumpkin bread with Health Enhanced Foods Sweet White Wheat Flour, which offers a unique blend of ingredients for added flavor and nutrition!

  • Pumpkin Bread

    Pumpkin Bread

    | SERVINGS: 16-20 | PREP TIME: 10 mins | TOTAL TIME: 1:25 hours |

     

    Ingredients:

    • 1 15-ounce can unsweetened pumpkin puree
    • 1 1/4 cups packed light brown sugar
    • 1 cup granulated sugar
    • 1 cup vegetable oil
    • 3 large eggs
    • 1/2 cup buttermilk
    • 1 tsp vanilla extract
    • 3 cups Health Enhanced Foods Ketogenic Seed Flour 
    • 2 tsp pumpkin pie spice
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp kosher salt
    • Baking spray with no flour (to keep it ketogenic)
    • 1/4 cup pumpkin seeds
    • 3/4 cup sugar-free or very dark chocolate chips (keto-friendly)

    Directions:

    1. Preheat the oven to 350°F.

    2. In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.

    3. Add the Ketogenic Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

    4. Spray 2 (9-by-5-inch) loaf pans with baking spray that doesn’t contain flour (to keep it ketogenic). Pour half of the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the sugar-free or very dark chocolate chips into the second half of the batter and pour it into the other prepared pan, smoothing the top with a spatula.

    5. Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let the loaves cool in the pans for 10 minutes, then place a wire cooling rack over each pan and flip to remove the bread. Let them cool completely.

    By using a ketogenic seed flour blend, this modified recipe is suitable for a keto diet. Make sure to use keto-friendly chocolate chips that contain no or very little sugar to keep the recipe low in carbohydrates. Enjoy your keto pumpkin bread!

    Enjoy your Health Enhanced Foods Ketogenic Seed Flour Pumpkin Bread!

  • Pumpkin Bars

    Pumpkin Bars

    Ingredients

    SERVINGS: 12-16 | PREP TIME: 10 min | TOTAL TIME: 2 hours

     

    FOR THE BARS

    • 1 1/2 cups unsweetened pumpkin puree
    • 3/4 cup vegetable oil
    • 2/3 cup packed light brown sugar or a gluten-free brown sugar alternative
    • 2/3 cup granulated sugar or a gluten-free granulated sugar alternative
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 1 1/2 cups Health Enhanced Foods Buckwheat Baking Mix (gluten-free)
    • 2 tsp pumpkin pie spice (make sure it’s gluten-free)
    • 1 tsp baking powder (gluten-free)
    • 3/4 tsp baking soda (gluten-free)
    • 1 tsp kosher salt
    • Gluten-free baking spray

    FOR THE SPICED CREAM CHEESE FROSTING

    • 1 (8-oz.) block cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 1 1/2 tsp vanilla extract
    • 1 tsp pumpkin pie spice (gluten-free)
    • 5 cups powdered sugar (make sure it’s gluten-free)


    Directions:

    1. Preheat the oven to 350°F.
    2. In a large bowl, whisk together the pumpkin, oil, gluten-free light brown sugar or brown sugar alternative, gluten-free granulated sugar or sugar alternative, eggs, and vanilla until well combined.
    3. Add the Health Enhanced Foods Buckwheat Baking Mix (gluten-free), gluten-free pumpkin pie spice, gluten-free baking powder, gluten-free baking soda, and salt, stirring until just combined.
    4. Spray a 13-by-9-inch baking pan with gluten-free baking spray. Pour the batter into the pan and smooth it with a spatula.
    5. Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool completely in the pan.
    6. For the spiced cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter, vanilla, and gluten-free pumpkin pie spice, and beat until well combined and creamy. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and beat until fluffy, about 1 minute.
    7. To assemble: Spread the spiced cream cheese frosting on top of the cake. Cut into squares and serve. Keep leftovers in the fridge, as the frosting will get soft.
  • Ketogenic Pumpkin Spice Muffins

    Ketogenic Pumpkin Spice Muffins

    Delicious, Nutritious, Gluten-Free, High-Fiber and Ketogenic, Moist, Warmly-Spiced, and Satisfying. All of it!

    These muffins are a good source of fiber with non-refined sugar. Use the Ketogenic Coconut baking mix for a nut-free version.



    ¼ cup (60g) coconut oil (or substitute veg oil)

    â…” cup (150ML) planted-based milk

    1 cup (225 g) pumpkin puree

    1 TBLS apple cider vinegar

    8 TBLS maple syrup or any sweetener

    1 tsp vanilla extract

    Pinch of salt

    2 ½ cups (300 g) Ketogenic Almond or Coconut Baking Mix

    1TBLS baking powder

    ¼ tsp of baking soda

    2 tsp pumpkin pie spice (nutmeg, cloves, cinnamon, ginger)

    Pumpkin seeds or chopped nuts to decorate

    1. Preheat oven to 350 degrees F 9(180 C)
    2. Put liners in the muffin tin
    3. Melt coconut oil in a saucepan or microwave until just warmed.
    4. Add the milk, pumpkin puree, vinegar, maple syrup, vanilla, and salt.
    5. Stir together
    6. Sift in the flour, baking powder, baking soda, and spices into the mixture
    7. Mix well, adding a touch more milk if it looks too dry
    8. Divide the muffin mix between lined muffin tin
    9. Decorate with the seeds
    10. Bake in the oven for 15-20 minutes, until a toothpick comes out clean
    11. Cool before serving

    Cover well before storing in the refrigerator or freezer. You can reheat them in the oven for a freshly baked experience.

  • Gluten-Free Ketogenic Snickerdoodles

    Gluten-Free Ketogenic Snickerdoodles

    Warm cookies and milk is a thing. I eat a lot of veggies and keep my gut microbiome healthy. But I also believe that a few cookies can be a part of it all too, and emotionally medicinal.

    This cinnamony twist on a sugar cookie was first baked in 1891 by Cornelia Campbell Bedford, a New York Times writer. Now using HEF Ketogenic Coconut Baking Mix, you can make a gluten-free cookie, that is high fiber, and can be made vegan.*

    Ingredient List:

    ¼ cup (50g) of granulated sugar

    2 tsp (6g) ground cinnamon

    2 1/2 cups (270g) of Coconut Baking Mix

    2 tsp (12g) baking powder

    2 tsp (5g) cornstarch 

    ½ tsp salt

    1 c(226g) unsalted butter or coconut oil (V)

    1 ½ cups (250g) granulated sugar

    2 large eggs or egg replacement (V)*

    4 tsp (10ml) vanilla extract


    Steps:

    1. Preheat oven to 375 degrees F (190C). Line your baking sheets with parchment paper. 
    2. Cinnamon/Sugar Mixture: Whisk ¼ cup granulated sugar and ground cinnamon until well combined and set aside in a shallow bowl.
    3. Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
    4. In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
    5. Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
    6. With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
    7. Make balls that are about 2T and roll them in the cinnamon sugar mixture. Place the cookie balls on the parchment sheets about 3 inches apart. 
    8. Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
    9. Let the snickerdoodles cool on the baking sheet for 5 minutes before you transfer them to a cooking rack.



    Store in an airtight container.

    You can heat the cookies in the microwave for 12 seconds to get a freshly baked experience.

    *Vegan Egg Replacement: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes. 

  • Gluten-Free Christmas Cutout Cookies

    Gluten-Free Christmas Cutout Cookies

    Baking cookies together is a great way to celebrate the Christmas season. Your friends and relatives who need gluten-free options don’t need to be left out!

    Now using Health Enhanced Foods Ketogenic Coconut Baking Mix you can make a sweet cookie dough that works well with your favorite cookie cutters. This gluten-free, high fiber recipe can also be vegan.*

    Ingredient List:

    ¼ cup (50g) of granulated sugar

    2 tsp (6g) ground cinnamon

    2 1/2 cups (270g) of Coconut Baking Mix

    2 tsp (12g) baking powder

    2 tsp (5g) cornstarch 

    ½ tsp salt

    1 c(226g) unsalted butter or coconut oil (V)

    1 ½ cups (250g) granulated sugar

    2 large eggs or egg replacement (V)*

    4 tsp (10ml) vanilla extract



    Steps:

    1. Preheat over to 375 degrees F (190C). Line your baking sheets with parchment paper or coat lightly with coconut oil. 
    2. Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
    3. In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
    4. Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
    5. With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
    6. Roll out 1/4 of the dough between two prices of parchment paper. Cut out shapes using your favorite cookie cutters, decorate and place them 1/2 inch away from each other on a lightly greased cookie sheet.
    7. Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
    8. Let the snickerdoodles cool on the baking sheet for 5 minutes before you transfer them to a cooking rack.


    Store in an airtight container. You can heat the cookies in the microwave for 12 seconds to get a freshly baked experience.

    *Vegan Egg Replacement: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes. 

  • HEF KETOGENIC GLUTEN-FREE COCONUT BROWNIES

    HEF KETOGENIC GLUTEN-FREE COCONUT BROWNIES

    I don’t know about you, but 95% of the people in my life can be made happy with fudgy brownies. And these super fudgy gluten-free coconut brownies made with Health Enhanced Foods Ketogenic Baking Mix are easy to make.
    Rich coconut tones from the flour and unrefined coconut oil enhance their thick chocolatey flavor. They are Gluten-Free, Dairy-Free, Low Net Carb, and rich in Healthy Fat. Substitutions:
        • Vegan: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes.
        • Low Sugar: Because of the rich flavor of these coconut brownies, they will also taste good with less sugar, if that is your preference. You can also cut back on the sugar by ½ cup and take out 2 TBSP of coconut oil for a lower sugar version.
      Preheat the oven to 325 degrees Mix up: ½ cup Ketogenic Coconut Baking Mix ¾ cup Cocoa Powder 2 Eggs or an egg replacer 1 TBLS Cornstarch 1 ¼ cup Granulated Sugar 1 ½ teaspoons Vanilla extract Stir in ⅔ cup tablespoons of melted unrefined coconut oil until smooth.*
      Pour in a 9×9-inch pan. Bake at 325 degrees for 20-25 minutes. Cool and then cut.
      You can store them in the refrigerator or freezer. *When you work with unrefined coconut oil in a cold kitchen, the batter will harden as you stir them up and might not spread easily in the pan. Don’t worry, it will spread out in the pan quickly when you put it in the oven