Health Enhanced Foods

Tag: Gluten-Free

  • 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.