Carrie Fehr

Kitchen Garden Food

Tag: almond milk

January 16, 2023

Creamy Overnight Oats

 

Creamy Overnight Oats is my new go-to favorite breakfast. This easy to prepare recipe is a nod to comfort food and yet, so healthy for you too. Feel free to add any toppings you like to change up the flavor combinations. I like berries, almond butter granola with Greek yogurt, and lemon zest. Coconut would also work, as would dried cherries with a sprinkle of cacao powder.

Creamy Overnight Oats

Ingredients:

1/2 cup old-fashioned rolled oats

1 cup almond milk 

2 teaspoons chia seeds

1 teaspoon of vanilla extract

Toppings: Fresh fruit, seeds, nuts, granola, nut butters, dried fruit, citrus zest, vanilla bean, cinnamon, honey

Directions:

Combine oats, almond milk, chia seeds, and vanilla extract in a small jar and cover with a lid. Allow it to rest in the refrigerator overnight. 

Remove from refrigerator, give it a stir. 

Add your favorite toppings.

Serve and enjoy!

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June 25, 2020

Keto Blueberry Muffins

Keto Blueberry Muffin

Fresh in season from the farmers’ market are summer blueberries.  These dark blue polka dots burst into a flavor explosion of blueberry heaven, when you bite into them.  And they come with benefits too.

Blueberries are a superfood filled with nutrients that strengthen the immune system, improve memory, promote heart health, and offer a generous dose of antioxidants that help to slow down the aging process.  Yes please!

These moist, low carb and sugar free blueberry muffins are a perfect treat for breakfast or afternoon snack. An easy and healthy recipe that can be made in minutes!

Questions? Feel free to leave them in the comment section below.

Keto Blueberry Muffins

Makes 12 muffins

Ingredients:

2 cups almond flour

2/3 cup granulated Swerve

1 tsp baking powder

3 large eggs, room temperature

1/3 cup unsalted melted butter, or coconut oil

2/3 cup unsweetened almond milk, or dairy milk

1 tsp vanilla extract

1 cup blueberries

Directions:

Preheat the oven to 350 °F. Lightly grease a 12-cup muffin tin; or line the tin with papers.

Whisk the dry ingredients: almond flour, Swerve, baking powder in a bowl.

In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Add the dry ingredients and gently mix together.

Fold in the blueberries.

Divide the mixture into the prepared muffin pan; an ice-cream scoop works well here.

Bake about 25 minutes until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove from oven and cool in pan for 5 minutes. Transfer muffins to a rack to cool.

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