These aromatic cookies are perfect for the holiday season, using Health Enhanced Foods’ Buckwheat or Spelt Baking Mix for a nutritious twist.
Ingredients
2 ½ cups Health Enhanced Foods Buckwheat or Spelt Baking Mix
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup unsalted butter (softened)
¾ cup brown sugar (or coconut sugar for a healthier option)
1 large egg
2 tablespoons molasses (or maple syrup for a milder flavor)
1 teaspoon vanilla extract
Optional: Powdered sugar for dusting or icing for decoration
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the Buckwheat or Spelt Baking Mix, baking powder, cinnamon, ginger, and nutmeg.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, molasses (or maple syrup), and vanilla extract, and mix until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If the dough feels sticky, refrigerate for 15-20 minutes.
Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Flatten slightly with your palm or the back of a spoon.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate: Dust the cooled cookies with powdered sugar or decorate with icing for a festive touch.
Serving Suggestion
Pair these cookies with a glass of warm almond milk or your favorite holiday beverage for a cozy treat.
| 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:
Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
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.
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.
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!
| SERVINGS: 16-20 | PREP TIME: 10 mins | TOTAL TIME: 1:25 hours |
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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 FlourÂ
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:
Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.
Add the Ketogenic Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
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.
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!
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.
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.
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.
Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool completely in the pan.
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.
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.
[Rockaway, NJ, Aug 24, 2023] – Health Enhanced Foods (HEF) is proud to announce that its CEO, Caroline Egbelu, has been appointed to the prestigious USDA Agricultural Technical Advisory Committee for Trade in Processed Foods. This appointment recognizes Caroline’s outstanding leadership, expertise, and contributions to the food industry and further solidifies her commitment to promoting innovation, sustainability, and economic growth within the agriculture sector.
The USDA Agricultural Technical Advisory Committee for Trade in Processed Foods plays a crucial role in advising the U.S. Department of Agriculture on matters related to international trade in processed food products. The committee’s guidance aids in formulating effective trade policies, fostering economic opportunities for American producers, and ensuring that the nation’s agricultural resources are managed sustainably and responsibly.
“We are thrilled to see Caroline Egbelu appointed to this important advisory committee,” said Gift Egbelu, spokesperson for Health Enhanced Foods. “Caroline’s visionary leadership at Health Enhanced Foods, her dedication to promoting health-enhancing products, and her deep understanding of the complexities of the food industry make her an excellent choice for this role.”
Caroline Egbelu has been at the forefront of Health Enhanced Foods, a company known for its commitment to producing nutritious and innovative food products. Her expertise in product development, market trends, and sustainable practices has earned her recognition not only within the industry but also as a thought leader in the broader conversation about the future of food.
“I am truly honored to be appointed to the USDA Agricultural Technical Advisory Committee for Trade in Processed Foods,” said Caroline Egbelu. “I believe that trade can be a powerful driver of positive change, promoting economic growth while advancing our shared goals of nourishing both our nation and the global community. I look forward to collaborating with fellow committee members to shape policies that reflect these values.”
The USDA plays a pivotal role in shaping policies related to food, agriculture, natural resources, rural development, nutrition, and more. The department’s commitment to science-based decision-making and effective management aligns closely with Caroline Egbelu’s vision for a sustainable and thriving agricultural sector.
Caroline’s appointment to this advisory committee is a testament to her leadership and dedication, and it underscores the role that private sector innovation can play in shaping public policy and advancing the nation’s goals.
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About Health Enhanced Foods (HEF):
Health Enhanced Foods is leading the way to a healthier lifestyle through more nutritional eating habits for the health-conscious consumer. They custom-blend all-natural unprocessed premium flours with no additives that are dairy-free, naturally plant-based (non-GMO), and available Gluten-free. Health Enhanced Foods’ blended, unprocessed flours allow you to enjoy the foods you love in a way that is much healthier and more nutritious for you and your family.
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:
Preheat oven to 375 degrees F (190C). Line your baking sheets with parchment paper.
Cinnamon/Sugar Mixture: Whisk ¼ cup granulated sugar and ground cinnamon until well combined and set aside in a shallow bowl.
Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
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.
Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
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.
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:
Preheat over to 375 degrees F (190C). Line your baking sheets with parchment paper or coat lightly with coconut oil.
Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
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.
Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
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.
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 â…” 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
I became very interested in brain health when a family member had some issues with brain functioning. Because I love food and cooking, I looked into how to help them heal with nutrition. Of course, a balanced diet that focuses on unprocessed foods is essential. Veggies, whole grains, protein, fats, and water, are the base of a healthy meal plan.
In this article, I want to focus on protein. We need to eat a steady supply of proteins that the body can convert into essential amino acids, which help the body repair and growth.
According to an article in Psychology Today, the best proteins for brain health are:
Yogurt, 1 cup =14g
Lentils, 1 cup =18g
Shrimp*, 4 ounces =30g
Salmon* (Wild, Sockeye), 4 ounces =30g
Tuna*, 4 ounces =34g
Chicken, 4 ounces =34g
Turkey, 4 ounces =33g
Walnuts*, 1/4 cup =4g
Cashews, 1/4 cup =5g
Sunflower seeds, 1/4 cup =8.5g
Almonds, 1/4 cup =7.5g
Avocado, 1 cup =3g
One of the reasons that we like this list is that half of this list are plant-based proteins, which add fiber, healthy fats, and a variety of micro-nutrients to your diet. And two of the items on this list (sunflower seeds and almonds) are in HEF’s specialty flours.
We have designed high-protein flour at Health Enhanced Foods to help our clients enjoy baked goods and still get a high-protein diet. Our flours made with high protein include our Ketogenic Almond Baking Mix, Ketogenic Seed Flour, Ketogenic Coconut Baking Mix, and our Chickpea Pancake and Muffin Mix. You can use these flours to replace all-purpose flour in any of your recipes.
Please let us know if you have any questions about how to use our flour. We care about your health!
