Paleo Cookie Dough Bars

Ingredients:

- 1 cup smooth nut butter

- 2 tablespoons honey or maple syrup

- 1 cup almond flour

- 1/4 cup Zen Basil Seeds

- 1 teaspoon vanilla extract

- 1/4 cup coconut flour

Topping:

- 1/4 cup dark chocolate chips

- 1 tablespoon coconut oil

Instructions:

1. In a large bowl, mix together the nut butter, honey or maple syrup, almond flour, Zen Basil Seeds, vanilla extract, and coconut flour until a dough mixture forms.

2. Press the dough into a lined tin.

For the Topping:

1. In a small ramekin, melt the dark chocolate chips and coconut oil in 30-second increments until smooth and glossy.

2. Pour the melted chocolate mixture over the dough.

3. Sprinkle with some flaky salt.

4. Refrigerate for 2 hours until firm.

5. Slice into squares and enjoy!

Keep stored in the fridge or freezer.

Birthday Cake Blondies

Ingredients:

1 stick (1/2 cup) unsalted butter

2 small ripe bananas, mashed (or 1 large)

1/4 cup Zen Basil seeds

2 eggs

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup yogurt of choice

1 1/2 cups almond flour (or 1 1/4 cups gluten-free oat flour)

2 teaspoons baking powder

Sprinkles

Instructions:

Preheat your oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.

Add the butter to a small saucepan and warm over medium heat, stirring frequently. Allow the butter to continue to melt over medium heat until it develops a nutty flavor and deepens in color (about 5-8 minutes). Remove the pan from the stove and let the butter cool.

In a large bowl, mix together the cooled butter, mashed bananas, Zen Basil seeds, eggs, maple syrup, vanilla extract, almond extract, and yogurt until combined.

Add the almond flour and baking powder to the wet mixture, mixing until fully combined.

Fold in the sprinkles, then pour the batter into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, until the top is golden and a toothpick inserted into the center comes out clean. You may need more time depending on your baking dish and the ripeness of the bananas.

Allow the blondies to cool, then slice into 8 squares and enjoy!

These delicious birthday cake blondies are a fun and healthy treat perfect for any celebration!

Breakfast Pudding

Ingredients:

• 2 tablespoons Zen basil seeds

• ½ cup water

• A pinch of salt

• ½ cup milk of choice I used 100% grass fed

• ½ teaspoon cinnamon

• 2 tablespoons yogurt (plus extra for topping)

• 2 tablespoons ground flaxseed

• Blueberries (for topping)

• Raspberries (for topping)

• 1 tablespoon almond butter (for topping)

• Chopped walnuts (for topping)

• 3 Brazilian nuts (for topping)

• Coconut flakes (for topping)

• Optional: drizzle of ½ tablespoon honey

• Optional: additional pinch of salt

Instructions:

1. Hydrate Basil Seeds:

• In a bowl, combine 2 tablespoons of Zen basil seeds with ½ cup of water and a pinch of salt.

• Let the mixture sit for 3 minutes to allow the seeds to fully hydrate.

2. Prepare the Pudding Base:

• Add ½ cup of milk and ½ teaspoon of cinnamon to the hydrated basil seeds.

• Mix well and bring the mixture to a boil.

3. Cool and Mix:

• Turn off the heat and allow the mixture to cool slightly.

• Stir in 2 tablespoons of yogurt and 2 tablespoons of ground flaxseed until well combined.

4. Serve:

• Transfer the mixture to a serving bowl.

• Top with fresh blueberries, raspberries, 1 tablespoon of almond butter, and 2 tablespoons of yogurt.

• Sprinkle with chopped walnuts, 3 Brazilian nuts, and coconut flakes.

• Drizzle with ½ tablespoon of honey and an additional pinch of salt, if desired.

This dish is a powerhouse of nutrition, providing all essential nutrients from real, organic whole foods. It supports metabolic health naturally and effectively.

Strawberry Short Crepes

Ingredients:

3/4 cup unsalted butter, melted

1 cup brown sugar, packed

1 egg + 1 egg yolk, room temperature

1 tablespoon vanilla extract

2 cups almond flour

3/4 teaspoon baking soda

1 teaspoon sea salt + more for sprinkling

1 tablespoon flaxseed meal

1/4 cup Zen Basil Seeds

2 cups almond milk (or any milk of your choice)

1 cup strawberries, sliced

Whipped cream or yogurt for topping (optional)

Instructions:

Prepare the Batter:

In a large bowl, whisk together the melted butter and brown sugar until smooth.

Add the egg, egg yolk, and vanilla extract, and mix until well combined.

In a separate bowl, combine the almond flour, baking soda, and sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Stir in the flaxseed meal and Zen Basil Seeds.

Bake:

Preheat your oven to 350°F (175°C).

Pour the batter into a greased baking pan.

Bake for 11 minutes at 350°F.

Serve:

Slice a layer of the baked mixture and layer with strawberries and yogurt.

Enjoy your protein and fiber-packed strawberry short crepes!

These crepes are a delicious and nutritious way to start your day or enjoy as a wholesome treat.

Apple Brownies

Ingredients:

2 apples

2 eggs

1/4 cup Zen Basil Seeds

1/4-1/2 cup cocoa powder

Optional: 1/4 cup preferred sweetener

1/2 tsp baking powder

Honey, for drizzling

Cranberries, for topping

Walnuts, for topping

Instructions:

Preheat your oven to 180°C (360°F).

Core and chop the apples into chunks.

In a blender, combine the chopped apples, eggs, Zen Basil Seeds, cocoa powder, optional sweetener, and baking powder.

Add a few ice cubes to the blender.

Blend the mixture until smooth and well combined.

Grease a baking pan or line it with parchment paper.

Pour the blended mixture into the prepared baking pan.

Spread the mixture evenly with a spatula.

Place the baking pan in the preheated oven.

Bake for 20-30 minutes or until the brownies are set and a toothpick inserted into the center comes out clean.

Once baked, remove the brownies from the oven and let them cool slightly.

Drizzle honey over the top of the brownies.

Sprinkle cranberries and walnuts on top.

Slice the brownies and serve.

Enjoy your delicious and healthy apple brownies with a delightful honey drizzle, cranberries, and walnuts!

Raspberry Coconut Cookie Squares

Ingredients:

1 cup extra fine blanched almond flour

½ cup + 4 teaspoons dried shredded coconut, unsweetened

1/4 cup Zen Basil Seeds

1 tablespoon flaxseed meal

1 tablespoon coconut flour

⅛ teaspoon sea salt

¼ cup unsweetened almond milk or filtered water

¼ cup coconut oil, solid 2 tablespoons maple syrup

1 teaspoon vanilla extract

¼ cup raspberries

Instructions:

Combine the almond flour, shredded coconut, flaxseed meal, coconut flour, and sea salt in a food processor. Pulse until well combined.

Add the almond milk, Zen Basil Seeds, coconut oil, maple syrup, and vanilla. Pulse until the mixture pulls together into a ball. Scrape the sides as needed while pulsing. Avoid overmixing.

Scoop the mixture and press down into an 8 inch (20cm) square tin (greased and lined)

Now add some raspberries to the food processor along with 2 tablespoons of milk of choice

Pour the raspberry puree over your mixture

Place in the fridge for 1-2 hours

Cranberry Date Fiber Bars

Ingredients:

10 large, soft dates

1/4 cup Zen Basil Seeds

1/4 cup hemp seeds

1/4 cup flaxseeds meal

1/2 cup smooth almond or peanut butter

3 tbsp maple syrup or water, if preferred

3/4 cup almonds, lightly chopped

1/3 cup cranberries

1-2 tsp cinnamon

Pinch sea salt

Instructions:

Add the dates and nut butter to a food processor and blend until they form a sticky ball adding either 2-3 tbsp or water or maple syrup as you blend (I use water but the maple option is there if you prefer a sweeter bar).

Add the date mixture to a bowl with the nuts, Zen Basil seeds , flax, hemp seeds, cranberries, cinnamon, and salt. Then mix thoroughly (you will need to use your hands to get it mixed well). If it doesn't seem sticky enough then add

1-2 tbsp of water.

Press down into an 8 inch (20cm) square tin (greased and lined) then put in the fridge to set for an hour or two.

Cut into large squares.

Serving size: 6-8

Salted Peanut Buter Pudding

Ingredients:

4 Tbsp Zen Basil seeds

1 Banana

1 Date

2 Tbsp Cacao Powder

2 Tbsp nut butter of choice

1 cup coconut milk

1 tsp vanilla extract

Topping:

Nut butter of choice (I chose peanut butter)

Pinch of salt

Instructions:

Blend the banana, dates, cacao powder, peanut butter, vanilla extract, and coconut milk. Then add your Zen Basil seeds and stir until it's mixed well. Leave in the fridge overnight or at least 4 hours. Spread over with your favorite nut butter and sprinkle with salt. Chill for 30 minutes or enjoy right away!

Zen Flax Pudding

Ingredients:

- 2 tbsp Zen basil seeds

- 2 tbsp ground flaxseed

- 2 tbsp almond flakes

- 1 cup milk (your choice of dairy or plant-based)

- 1 tsp cinnamon

- 1/2 to 1/4 tsp salt

- 1/2 cup yogurt of choice

- 1/2 banana, sliced

- 1 tsp honey

- Additional almonds for topping

Instructions:

1. In a bowl, combine the Zen basil seeds, ground flaxseed, and almond flakes.

2. Pour in the milk and stir in the cinnamon and salt until well mixed.

3. Cover the bowl and refrigerate overnight to allow the mixture to thicken.

4. In the morning, top with yogurt, sliced banana, and a drizzle of honey.

5. Garnish with additional almonds for an extra crunch.

6. Enjoy your nutritious and delicious Zen Flax Breakfast Bowl!

Super Fiber Energy Balls

Ingredients:

- 1/4 cup Zen Basil Seeds

- 1/2 cup nut butter (such as almond or peanut butter)

- 1/4 cup flaxseeds

- 1/4 cup hemp seeds

- 1 cup oats

- 1 teaspoon vanilla extract

- 1/4 cup honey

Instructions:

1. In a large mixing bowl, combine the Zen Basil Seeds, nut butter, flaxseeds, hemp seeds, oats, vanilla extract, and honey.

2. Stir the mixture until everything is evenly combined. If the mixture seems too dry, you can add a bit more nut butter or honey to help bind everything together.

3. Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.

4. Place the energy balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for at least 30 minutes to firm up.

5. Once chilled, your energy balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.

These energy balls are perfect for a quick and nutritious snack on the go, packed with fiber, protein, and healthy fats to keep you energized throughout the day. Soft, chewy, nutty, and so delicious!

Enjoy!

Cinnamon Banana Bread

Ingredients:

- 3 ripe bananas

- 3 eggs

- 1/2 cup nut butter (any kind, such as almond or cashew)

- 1/4 cup Zen Basil Seeds

- 3/4 to 1 cup almond flour (adjust based on desired thickness of batter)

- 2 teaspoons baking powder

- 1 tablespoon cinnamon

Optional: 1/4 sweetener of choice

Instructions:

1. **Preheat Oven and Prepare Pan:**

- Preheat your oven to 350°F (175°C).

- Grease a loaf pan or line it with parchment paper.

2. **Mash Bananas:**

- In a large mixing bowl, mash the bananas until smooth.

3. **Mix Wet Ingredients:**

- Add the eggs and nut butter to the mashed bananas. Stir until well combined.

4. **Add Dry Ingredients:**

- Mix in the Zen Basil Seeds, almond flour, baking powder, cinnamon, and any sweetener if desired. . Stir until the mixture is uniform. The batter should be thick but pourable.

5. **Pour Batter into Pan:**

- Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Optional: Top with some walnuts or pecans

6. **Bake:**

- Place the loaf pan in the oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. **Cool:**

- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8. **Serve:**

- Slice and enjoy your Cinnamon Banana Bread. It can be served warm or at room temperature.

This banana bread is perfect for breakfast or as a snack. The addition of Zen Basil Seeds not only boosts the nutritional content with extra fiber but also adds a subtle crunch that complements the soft texture of the bread. Enjoy your baking!

Chewy Chocolate Chip Granola Bars

Ingredients:

2 cups rolled oats (gluten-free, if necessary)

1 cup nut butter of your choice (e.g., almond butter, peanut butter)

1/4 cup Zen Basil Seeds

1/2 cup sweetener of choice

1/2 cup chocolate chips

Optional:

1/2 cup raisins

Instructions:

In a large mixing bowl, combine the rolled oats, nut butter, sweetener, Zen Basil Seeds, and chocolate chips. I added raisins as well. Stir well until all the ingredients are evenly mixed and the oats are fully coated.

Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.

Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.

Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.

Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.

Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.

Enjoy your nutritious and fiber-rich chewy granola bars whenever you need a grab and go breakfast, or mid-day snack!

Zen Flax Cracker

Ingredients:

1 1/2 cup whole flaxseeds

1/2 cup Zen Basil seeds

1/2 cup sesame seeds

1/4 cup nutritional yeast

1/4 cup psyllium husks

1 1/2 tsp dried thyme

1/2 tsp garlic powder

1 tsp salt

1 tbsp apple cider vinegar

1 cup filtered water

Instructions:

Preheat the oven to 325 degrees Fahrenheit.

You can choose to grind the flax seeds (in a spice grinder, I use this one) or just use the whole flax seeds. In this recipe (and the photos throughout) we used whole flax seeds and they came out great. It really just depends on the texture you are going for.

In a large bowl, combine the flaxseeds, Zen Basil seeds, sesame seeds, nutritional yeast, psyllium husks, garlic powder, salt, and thyme. Add 1 cup water and 1 tbsp apple cider vinegar and stir until the mixture is fully combined.

Prepare two sheets of parchment paper (or silicon baking mats) to fit either one large baking sheet or two medium baking sheets. Place half of the dough on one of the sheets of parchment and cover with an additional sheet. Using a rolling pin, roll the batter to an even thickness, about 1⁄8 inch thick. Repeat with the remaining half of the dough. If you don’t have a rolling pin, you can use a water bottle!

Bake for 45 minutes - 1 hour, or until crisp and firm. The crackers will continue to firm as they cool. Watch closely around 45 minute mark as you don’t want them to burn.

Break crackers up into smaller pieces or use a pizza cutter to cut into even squares.

Coconut Cacao Cookies

Ingredients:

1/2 cup maple syrup

1/4 cup nut butter

1/4 cup Zen Basil Seeds

1 egg

2 tablespoons coconut oil, room temperature

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups almond flour

1 teaspoon cinnamon

1/4 cup cocoa or cacao powder

1/2 cup coconut flakes

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the sweetener, nut butter, Zen Basil Seeds, egg, coconut oil, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the almond flour, cinnamon, baking soda, salt, and cocoa or cacao powder.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Scoop out about 1 tablespoon of dough at a time and roll it into balls. Place the balls onto the prepared baking sheet, spacing them apart.

Flatten each ball slightly with the palm of your hand or the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly firm to the touch.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Once the cookies are completely cooled, sprinkle the coconut flakes over the top of each cookie.

Store the cookies in an airtight container at room temperature for up to one week.

Enjoy your delicious and nutritious Coconut Cacao Cookies with a delightful coconut topping!

Servings: 12

Blueberry Cookie Bars

Ingredients:

1 cup sweetener of choice

1/2 cup unsalted butter, room temperature

1 egg + 2 egg yolks

1/4 cup Zen Basil Seeds

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

2 cups almond flour

1 teaspoon baking powder

1 cup blueberries

Instructions:

Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.

In a mixing bowl, cream together the sweetener and butter until smooth and creamy.

Add the egg, egg yolks, Zen Basil Seeds, lemon zest, lemon juice, and salt. Mix until well combined.

In a separate bowl, whisk together the almond flour and baking powder.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Gently fold in the blueberries until evenly distributed throughout the dough.

Transfer the dough into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Once the bars are out of the oven, optionally spread a thin layer of yogurt or cream cheese over the top of the bars. Then, sprinkle the lemon zest evenly over the yogurt or cream cheese while the bars are still warm.

Allow the cookie bars to cool completely in the baking dish before slicing and serving.

Servings: 6

Enjoy your delicious and nutritious blueberry cookie bars!

Green Zen Milk Pudding

Ingredients:

16 oz Green Zen Milk (click here for recipe link)

1/4 cup Zen Basil Seeds

1/2 cup yogurt

Drizzle honey and pistachios

Optional: sweetener of choice

Instructions:

In a jar, mix together the Green Zen Milk and 1/4 cup Zen Basil Seeds. Chill for 6 hours-overnight. Then add in some yogurt and any sweetener of choice. I drizzled some honey and sprinkled pistachios on top!

Breakfast Bars

Ingredients:

2 cups rolled oats (gluten-free, if necessary)

1 cup nut butter of your choice (e.g., almond butter, peanut butter)

1/2 cup maple syrup

1/4 cup Zen Basil Seeds

Instructions:

In a large mixing bowl, combine the rolled oats, nut butter, maple syrup, and Zen Basil Seeds. Stir well until all the ingredients are evenly mixed and the oats are fully coated.

Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.

Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.

Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.

Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.

Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.

Enjoy your fiber-rich oat breakfast bars straight from the fridge whenever you need a quick and nutritious boost of energy!

Blueberry Muffin Cake

Ingredients:

2 cups almond flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup Zen Basil Seeds

1/2 cup butter melted

1 Tbsp vanilla extract

1 egg + 1 egg yolk, room temperature

1/2 cup blueberries

Instructions:

Preheat oven to 350F, then line an 8x8" baking dish with parchment paper. Set aside.

In a large bowl whisk together the butter, eggs, Zen Basil Seeds, and vanilla.

In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until incorporated. Stir in the blueberries.

Press additional berries on top (optional).

Bake for 25-30 minutes or until lightly golden.