I have been dabbling in baking and cooking with sunflower seed flour. Sunflower Seed Flour is a nut-free flour alternative used in baking and cooking gluten-free, keto, paleo, and low carb baked goods and other foods. It is a great super food filled with protein, fiber and vitamins. I took my Lemon Blueberry Streusel Muffin recipe and modified a bit by adding sunflower seed flour to it. These Sunflower Seed Flour Blueberry Streusel Muffins are made with a combination of Sunflower Seed Flour and almond flour. The two flours used together made a light fluffy and very moist muffin. In my opinion one of the best homemade keto muffin that I've made from scratch. Some have made their own sunflower seed flour but I I haven't ventured that far. I have been using Think Eat Live's Sunflower Seed Flour in a variety of recipes, and I have had wonderful results baking and cooking with it. Their sunflower seed flour is well worth a try for those you that bake and cook a grain-free and gluten free foods. Be sure to check out my Almond Joy Sunflour Muffins as well - these muffins are made with all sunflower seed flour.

Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free
Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free
Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free

Sunflower Seed Flour Blueberry Streusel Muffins


Ingredients:

1 3/4 cups Almond Flour Fine Ground

1/4 cup Sunflower Flour (Sunflour by Think Eat Live)

2 Tablespoon Flaxseed Meal

5 teaspoons sweetener such as Granulated Swerve 1 cup Heavy Whipping Cream

2 Large Eggs

1/4 cup Butter, melted

1 teaspoon Baking Powder

1/2 cup Fresh of Frozen Blueberries

1/4 teaspoon Lemon Zest

1 Tablespoon Fresh Lemon Juice

Note: Use coupon code: DEB10 to save 10% on your purchase at Think Eat Live

Streusel Topping:

2 Tablespoons Butter, melted

1/4 cup Sunflower Seed Flour (Sunflour by Think.Eat.Live) 1/4 cup Almond Flour Fine Ground 1 Tablespoon Coconut Flour

1 1/2 Tablespoon Granulated Swerve (or other sugar substitute)

1 teaspoon Lemon Zest

Streusel Directions:

Whisk together the almond flour, sunflower seed flour, coconut flour, sweetener, and lemon zest. Work in the butter, mixing until coarse crumbs form.


Muffin Directions:

1. Preheat oven to 350F degrees.

2. Zest the lemon and set side. Melt butter, set aside to allow to cool.

3. Crack the eggs into a large mixing bowl and whisk until well mixed.

4. Add all other ingredients into the mixing bowl with eggs and mix until well combined.

5. In a 12-cup muffin pan, fill each paper-lined muffin cup two-thirds full.

7. Top each muffin with a streusel topping (about 1 heaping teaspoon on each muffin).

8. Bake for 25-30 minutes. (until golden brown and a toothpick comes out clean)


Nutrition Info: Protein 7.5g, Fiber 3.2g, Carbs 6.7g (3.5g net carbs), Calories 289, Fat 26.7g

Here is a weeknight dinner idea for you all to put on your menu this week. Keto Sloppy Joes and Mock Mac N Cheese. Both recipes are delicious and simple to make. I served the Sloppy Joes on Cloud Bread with some melted provolone cheese. All I can say is delicious! I call these HERwich (my keto-fied version of the Manwich : ). The Mock Mac N Cheese is so cheesy and decadent. You will be surprised what I used for 'noodles' in this dish. Hint: it is a veggie. Head down the page here to the recipe and you will find out what I used as a noodle alternative.

Keto Sloppy Joe on Cloud Bread
Mock Mac N Cheese
Keto Sloppy Joes served on Onion Pocket Bread

Homemade Keto Sloppy Joes and Mock Mac N Cheese

Keto Sloppy Joes: Ingredients:

1 lb ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1/8 teaspoon onion powder

1/2 tsp garlic powder

1 tablespoon chili powder

1/4 teaspoon cumin

1 tablespoons tomato paste

5.5 oz. can v-8 juice

2 teaspoon red wine vinegar

1/4 cup water

1 to 2 teaspoon sweetener, such as Swerve (optional)

salt & pepper to taste

Directions:

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2. Stir in the onion powder, garlic powder, chili powder, and sweetener; mix. Add the in V-8 juice, tomato paste, red wine vinegar. Mix thoroughly. 3. Add in water gradually. Reduce heat, and simmer for 20-30 minutes until liquid is reduced. Season with salt and pepper. Serve on Cloud Bread, or any low car / keto-friendly Bread. Such as Great Low Carb Bread Company's Onion Pockets.

Cloud Bread Recipe:

https://www.debbiemakeslowcarbdelicious.com/post/cloud-bread-heaven-keto-low-carb Mock Mac N Cheese Ingredients:

4 cups fresh yellow string beans

1 cup heavy whipping cream

1 tablespoon butter

1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1 tablespoon Anthony's powdered cheddar cheese

1/4 teaspoon garlic powder

salt & pepper to taste


Directions:

1. Clean and remove tips from the yellow string beans.

2. Cut the yellow beans into thirds (or bite size pieces.

3. In a large pan, bring 2 cups of salted water to a boil. Add in the cut yellow string beans. Cook for 5 minutes or until just for tender.

4. In the meantime, make the cheese sauce.

5. Add the heavy cream, and butter to a medium sauce pan and cook over medium heat until the butter is melted.

6. Whisk in the garlic powder, salt, and pepper.

7. Remove from the heat and whisk in the cheddar and mozzarella cheese until the mixture is smooth and creamy.

8. When the yellow beans are cooked, drain well and place in a serving bowl.

Nutritional Information: coming ...

Tabouli salad or Tabbouleh is a Mediterranean vegetarian salad of finely chopped vegetables (tomatoes, cucumbers, green onions), lots of fresh parsley, fresh mint, and bulgur wheat (which I substituted with cauliflower to make it low carb / keto friendly), all seasoned with olive oil, lemon juice, salt and pepper.


This refreshing salad is perfect for these hot muggy summer days. This is the time of year where my herb garden is loaded with mint and parsley making it the prefect time to make this salad.

Cauliflower Tabouli (Tabbouleh) Salad
Cauliflower Tabouli (Tabbouleh) Salad
Cauliflower Tabouli (Tabbouleh) Salad

Cauliflower Tabouli (Tabbouleh) Salad

Ingredients:

4 cups fresh cauliflower rice (not frozen, not cooked)

1 1/2 cups cucumber — chopped

1 cup vine ripe tomatoes — chopped

2 green onion, white and green parts - finely chopped

1/2 cup fresh parsley — chopped

2 to 3 Tablespoons fresh mint — chopped

2 Tablespoons olive oil

1 Tablespoon fresh lemon juice

Salt and pepper to taste Directions:

In a large mixing bowl. Toss 4 cups cauliflower rice with tomatoes, cucumbers, parsley, mint, olive oil and lemon juice. Season with salt and pepper. Serve immediately or store in refrigerator until ready to serve.


Notes: 1. don't be shy with the mint - it's the star of the show! 2. Serve with crumbled feta cheese 3. I think it tastes best after sitting for 30 minutes or longer in the fridge.

Nutritional Information: Calories 27.5 Total Fat 0.1g Total Carbohydrate 5.7g Dietary Fiber2.3 g Protein 2.2 g

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