hi everyone its Adriana from living healthy with chocolate and in today's episode I'm going to teach you how to make my recipe for orange marble cake this is an amazing light and fluffy cake with beautiful chocolate and vanilla layers this cake is very easy to make and it tastes delicious it's made without gluten grains dairy or refined sugars let's get started by juicing and zesting and orange now in a large bowl mix the wet ingredients together the egg yolks orange juice and zest coconut oil honey and vanilla extract whisk to combine everything in a separate Bowl let's mix the dry ingredients the almond flour coconut flour baking soda and salt one thing that's important and I want to note is that you give your cake the right texture you should use blanched almond flour that has been finely ground not all brands work the same for baking so I'm leaving the link to the one I use in the description of this video okay so now let's mix the wet and dry ingredients together gently being careful not to over mix now using a stand mixer whip the egg whites in lemon juice until steep peaks form now fold in half the egg whites mixing gently and then the other half place half the batter in a bowl and mix in the cacao powder so now here I have an a by four inch pan and I've lined all four sides of the pan with parchment paper so that nothing sticks during baking begin by adding a spoon of the chocolate batter in the center of the fan followed by the vanilla batter repeat this process until all the batter is used I've written the recipe for you on my blog with all the measurements and detailed instructions and I'm leaving the link to the post in the description of this video tap the pan on a counter gently and bake in a preheated oven to 350 degrees until a toothpick inserted into the center comes out clean place the pan on a cooling rack to cool for at least 10 minutes before removing it from the pan to make my cake even prettier I like this thing to talk with some maple sugar warm right out of the oven this cake is delicious light and fluffy not too sweet I like it even more the next day after its cooled in the refrigerator after its chilled it becomes a little more dance and I love the cool flavor of the orange I hope you guys try this recipe at home and share with everyone if you have any questions or comments please leave them below and I'll answer them and if you like this video please support me and give me a thumbs up also please don't forget to subscribe to my channel thank you guys for all the love and support until next time .
Video Description:
My Chocolate Orange Marble Cake is a two-toned layered cake infused with chocolate and orange flavor. Baked into a soft and moist cake without using any gluten or grain flours. (Gluten-free, Paleo)
Full recipe here:
Shop for the ingredients and brands I use in this recipe:
PIN recipe to your Pinterest board:
------------------------------------------------------------------------------ My cookbook: ------------------------------------------------------------------------------
• 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)
INGREDIENTS USED: Almond flour - Himalayan salt - Coconut flour - Baking soda - Raw Cacao Powder - Coconut oil - Vanilla extract - Maple sugar - 8x4 cake pan -
hi everybody it's Adriana from living healthy with chocolate today we're going to show you how to make one of the most delicious zucchini muffins they're made with healthy and nutritious ingredients and that the whole family will love this recipe contains no gluten wheat flours refined sugars or dairy and this is by far one of my favorite muffin recipe because the texture is perfect it's soft and moist and even though we're adding a vegetable here you can say that we're adding the zucchini so before we get started you can find this recipe on my website and living healthy with chocolate comm and if you haven't yet subscribe to my channel be sure to tap the subscription button below so you never miss my upcoming video now the first thing we need to do is preheat our oven to 350 degrees and finally shred half a zucchini edible Keeney to a large bowl along with an egg fresh orange juice melted coconut oil raw honey vanilla extract and mix to combine ingredients in a separate Bowl we're going to mix the dry ingredients so add your flour cinnamon baking soda and salt to keep this recipe grain free I'm using finely ground almond flour that also has the skin removed and this is important to give your muffins the best texture but in case you have nut allergies you can substitute the almond flour for pumpkin or sunflower seed flour gently mix the flour with the wet ingredients just until combined line your muffin tin with paper cups and fill each one two thirds of the way hole bake for 20 minutes or until a toothpick inserted into the center comes out clean I love the tasting section of these muffins they're so soft light and moist look at this texture if you like this recipe give this video a thumbs up and be sure you have subscribe to get to my channel thank you so much for watching enjoy these muffins and I'll see you very soon with a new recipe bye .
Video Description:
Need a Zucchini Muffin recipe that the entire family will like? Mine are soft, moist, light, healthy and delicious! You can't taste the vegetable.
Written recipe:
Shop for the ingredients and brands I use in this recipe:
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:
------------------------------------------------------------------------------ My cookbook: ------------------------------------------------------------------------------
• 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)
These delicious Paleo Chicken Fingers are sticky and sweet with just the right amount of spice. They're a quick and easy, healthy dinner recipe your whole family will LOVE!
okay so two and a half cups of almond flour in here and I'm going to add in a half a teaspoon of baking soda I'm gonna add in one teaspoon of vanilla extract 1/4 of a cup of coconut oil that's been melted and I'm adding in about two tablespoons of honey you actually don't even really need to add in the honey depending on how sweet / ripe with the bananas you're using are two eggs I'm gonna crack in here and I just want to talk about the bananas so you want the bananas to be very very ripe so as you can see these are basically almost compost there so right so you need four bananas total so I put two and now and they're gonna get completely pureed and blend it into the batter and then I'm gonna save two bananas and put them in at the end just quickly blend so that you get little kind of chunks of banana throughout the bread so I blended it all together and now after it's completely mixed I'm adding in the two bananas and I'm gonna quickly blend it again just til it's gonna bit chunky this is also when you could add in 1/3 of a cup of nuts or chocolate chips okay so I'm making this into banana bread so I'm using a loaf tin but you could also make it into muffins as well if you prefer I'm just going to UM pour a little bit of coconut oil in and just wipe it all around so the batter does not stick once the breads bait so this was baking in the oven for about 45 minutes I'm halfway through I put a sheet of parchment paper over top just because the top was kind of browning quite quickly so now I'm just gonna stick a toothpick in and as you can see it comes out clean so the banana bread is done .
Video Description:
This is hands down the best Grain Free Banana Bread that you will ever have! Its super moist, incredibly easy to make, and perfect for breakfast, healthy snacking or dessert. You can make it into bread or muffins! This recipe is Paleo, Grain/Gluten Free, Dairy Free, SCD Link to the recipe: www.everylastbite.com/2014/04/06/the-best-banana-bread-scd/
if you've been following me for a while you know that I have been a fan of baking with almond flour for several years now in today's recipe I am putting my favorite flower to work and using it to bake a carrot cake this gluten-free cake is sweetened naturally with coconut sugar raisins fresh pineapple chunks and of course carrots to finish it off I frosted it with my homemade maple cream cheese frosting and sprinkled it with some chopped walnuts if here's someone who is following a paleo diet the carrot cake itself is dairy grain and a refined sugar cream in terms of the topping in this video I use my maple cream cheese frosting but if you want you can get the recipe for a paleo friendly vegan cream cheese frosting on my blog foolproof living calm now that we got that out of the way let's start baking start by preheating your oven to 350 degrees Fahrenheit and grease an 8 or 9 inch cake pan with coconut oil and line it with parchment paper peel 2 large carrots and grate them using the smallest hole of a box grater we'll need about 6 ounces of creative carrots for this recipe once it's ready just set it aside I think chunks of pineapple of our is such a classic addition to a carrot cake so I will die some fresh pineapple to edit to the batter later however this is an optional ingredient so feel free to under than if you like moving on to the dry ingredients in a large bowl place one-and-a-half cups of almond flour 3 tablespoons of ground flaxseed 1 teaspoon of baking powder 1/4 teaspoon of baking soda 3/4 of a teaspoon of salt half a teaspoon of ground cinnamon half a teaspoon of ground ginger and a half a teaspoon of cardamom and give it a good whisk in a separate bowl place 3 large eggs 1/4 cup of coconut oil 1/2 a cup plus 2 tablespoons of coconut sugar a teaspoon of freshly squeezed orange juice and a half a teaspoon of vanilla extract whisk until it is silky smooth and emulsified egged wetting readings into the dry ones and mix until it is just combined finally add in the grated carrots diced pineapple if you're using a quarter cup of chopped walnuts 1/4 cup of shredded unsweetened coconut and 1/4 cup of raisins and pull them into the batter transfer the batter to the prepared pan and gently smooth the top with a spatula bake for one hour for an 8-inch pan and 50 to 55 minutes for a nine-inch cake pan when it is fully baked place on a wire rack and let it cool for about 10 minutes then loosen the edges with a knife and remove it from the pan to cool completely meanwhile make the cream cheese frosting in a bowl place 2 tablespoons of unsalted butter that is at room temperature and a half a cup of cream cheese using a handheld mixer beat on medium-high speed until it is smooth scrape down the sides of the bowl and add in 3 tablespoons of maple syrup 1 teaspoon vanilla extract 1/4 teaspoon of salt and the squeeze of oranges that is about a teaspoon beat it until it is nice and fluffy you may have to scrape the sides of the bowl a few times just to ensure even mixing and finally now it's time to frost the cake spoon dollops of maple cream cheese frosting over the cake and spread it evenly on top I personally like to cover just the top part but you can spread it over the edges if you prefer you can leave it as it is or do what I do and sprinkle it with chopped walnuts a handful of shredded carrots and some dried fruit for some additional color there you have a friends and easy to make on the flour carrot cake that is naturally set sweetened grain dairy and gluten free you can find the full recipe on my blog Cooper Fleming calm and if you're like me enjoy baking with almond flour be sure to check out all the other ones I have on the blog I have over 17 almond flour recipes that are indeed foolproof if you end up making this cake be sure to tag me on instagram so that I can see your creations until next time thanks for watching .
Video Description:
Today's recipe is a Paleo Almond Flour Carrot Cake that is gluten and refined sugar-free. It is a delicious carrot cake made with healthier ingredients and sweetened with coconut sugar and fresh pineapples. Subscribe ► https://www.youtube.com/c/FoolproofLiving/?sub_confirmation=1 Paleo Carrot Cake Recipe with Vegan Cream Cheese Frosting - https://foolproofliving.com/paleo-carrot-cake/ Maple Whipped Cream Cheese - https://foolproofliving.com/maple-cream-cheese-frosting-recipe/ "Foolproof" Almond Flour Recipes for Beginners (5:26) - https://foolproofliving.com/almond-flour-recipes/ Almond Flour Banana Bread (5:33) - https://foolproofliving.com/almond-flour-banana-bread/ Let's be friends on Instagram: https://www.instagram.com/foolproofliving/ #PaleoRecipes #CarrotCakeRecipe #AlmondFlourCakes Subscribe ► https://www.youtube.com/c/FoolproofLiving/?sub_confirmation=1
Recreate your favorite Italian dishes with this easy, gluten-free almond flour pasta dough made with just four ingredients! ➤RECIPE: https://blog.paleohacks.com/almond-flour-pasta-recipe/ ______________________________________ -PALEOHACKS - ➤SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=Paleohacks ➤WEBSITE: http://blog.paleohacks.com/ ➤INSTAGRAM: https://www.instagram.com/paleohacks/ ➤PINTEREST: https://www.pinterest.com/paleohacks/ ➤TWITTER: https://twitter.com/PaleoHacks ➤FACEBOOK: https://www.facebook.com/PaleoHacks
hey guys I'm here with my lovely wife Karen and we are going to make the most incredible recipe for bread you've been waiting for this this is the ultimate bread and there's no flour no gluten no bad stuff so how do you do this Karen it's so easy you're gonna love it so it's 1 cup of almond flour in my Santa cup measuring cups it is one cup of arrowroot flour you use a little arrowroot here arrowroot is a low glycemic flour it's made from a root so it's its small amounts it's okay arrowroot that's why they call it root that weren't exactly this doesn't come out as quickly and then 1/3 cup of coconut flour and these combined give it a really neat texture most of the natural breads out there kind of tastes terrible like they're calm and it's like a sponge cake like bark yeah then we're going to just do 1 teaspoon of salt and that's it for the dry ingredients mix it up very very so smells really good already and then you go on to beast which is also very simple so now we're going to do the yeast portion we're going to pour in wanted a quarter cup of warm water between 105 and 110 degrees and the temperature really is important if it's too cold or too hot the yeast will not do its thing we're going to add two teaspoons of what sort of maple syrup that's for the that's the food for the yeast so it's not going to be a plug because they're yeast of anything though and produce carbon dioxide now we're going to take two teaspoons of instant dry yeast and this equals one packet one packets usually two teaspoons if you're using the smaller packages now is this delicate I mean like is it could you actually mess this up you can mess it up and I have messed it up I used water that was way too hot and what's supposed to happen now is the yeast is going to eat this the maple syrup what any of the true is the water well like I said 105 210 okay and then the yeast is going to eat the maple syrup and it's gonna push out a little gases but that's gonna foam up and that's actually what's going to make your so you basically keep it there and then you're waiting ten minutes okay alright I just don't want to give you any opinions because you have the opinion wasn't in the rest your opinion wasn't in the recipe right is that a subtle hint it's subtle is it subtle is it subtle enough right okay for ten minutes there okay this is wait okay really if you stand and look at it you'll see little bubbles coming up it's like little yeast fireworks it is alive that's the really cool thing it is totally alive and they're so what's happening is the yeast is eating the maple syrup and literally pushing out little excreting little gases and that's what helps your bread rise yeah that's amazing mm-hmm and this is exactly what's supposed to happen so that's what's good uh-huh we're doing good the key is the temperature oh yeah but also your yeast if your yeast isn't any good anymore you can have the perfect temperature water and it won't do that okay so after about 10 minutes your yeast is going to be beautiful and foamy it's done it's eating of all that maple syrup isn't it yeah so now what we're going to do is we're going to add two tablespoons of psyllium and one-and-a-half tablespoons of ground chia psyllium is kind of like a fiber yeah and you know we get whole Chia and then we have one little coffee grinder that we use just for spices and seeds and stuff like that so you're going to let it sit in there for two or three minutes and it's going to get really gelatinous and thick and then you're going to whisk it so now you're going to cut this because we have to wait all right so this has been sitting for just two or three minutes in it it got gelatinous lucious so now we're just going to stir it all in make sure it's all whisked in quisque alright good now just going to put this in our dry ingredients and mix it up and you are going to see this become it's amazing you know this is one of those things that people been trying to figure this out for yours you can't really find a good bread recipe without the wheat so we found I was so surprised how well this turned out I did find this online I'm not sure what we've changed but I appreciate people who have done all the research to figure out especially the chant and the psyllium because that's amazing now it's going to look gloopy like this and you're literally going to need it just for one minute yeah I think what happens is that you have them you don't have the gluten so gluten is like glue and so you have that I think probably combination chia seed some of the fiber tends to act like glue which is perfect because we can do that all day long yep now you can take this out of the bowl I'm just leaving it in the bowl can you make a pizza crust with that like I can I used to do that I used to do it okay so now look we'll have this beautiful beautiful Bowl I mean pool ball of dough okay so now I'm going to put it in a slightly smaller bowl rinse my hands really quick and I have a damp towel I'm going to put it over my bread and excuse me dr. Berg now I'm going to put it in my warm space which is just not a cold space oops and for an hour we're going to let it rise okay so after you've had your yeast rising in some warm place for an hour you're going to take it out now I don't have my oven on my ovens off but it's the warmest place so I just put the bowl in there take it out damp cloths is no longer down that's what it looks like it did rise it should double and there you go that's just like it is dough it's beautiful as a matter of fact now what you're going to do is cut it in half because you can make it too you want a big one you can leave it but then you're gonna make it into a round rule what is a bull anyway bull it's just round bread I had to look it up myself okay so now that's that alright now to get it golden brown the new trick do this squares that's second yeah so an egg wash it's just an egg yolk with a tiny little bit of water a teaspoon of water and you're just gonna wash your little boo that's going to make it nice and brown and crispy on the outside like a sourdough and then another thing just to give it a little bit of a touch is you can do a little crisscross pattern with a knife you could so little it's going to give it a little something now the original recipe said use a stone I don't have a stone what I do is I like to put it on hot pan I use parchment bring this over here normally I would just carry the loaves over to the oven but for this literally put this on hot parchment and on the pan and that's it it's going to go into the oven unfortunately our oven light isn't working right now so you'll see that when it comes out okay it's time to take the bread out of the oven let's take a look Wow now we've made a few loaves this is why it didn't turn into one loaf in the oven come look that's serious bread we can't touch that until it's cool inside because it'll be chewy nope so check the services this is a great way to eat butter it is a great way to eat butter mmm it toasts beautifully it's better than bread better than well it is bread .
Video Description:
Join the Dr. Berg FREE Immunity Challenge! Get access here: https://m.me/drericberg?ref=w11831075 Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world! You can find this recipe and other recipes here: https://www.drberg.com/blog/the-healthiest-bread-in-the-world Timestamps 0:00 Keto-friendly bread 0:28 How to make keto bread 10:16 Tasting the low carb bread
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly. We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good. Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy! Dr. Eric Berg DC Bio: Dr. Berg, 55 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media. DR. BERG'S SHOP: http://www.drberg.com/blog Follow us on FACEBOOK: fb.me/DrEricBerg Send a Message to his team: m.me/DrEricBerg ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site. We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
