The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast (recipe coming soon), or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

Print

Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.

This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

• Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
• One pot: Less dishes to clean, more time to spend with your family!
• Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
• Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
• Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

• Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
• Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
• Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
• Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
• Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
• Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

• Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
• Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
• Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the water as most of it should be absorbed by potatoes. But you can, if you wish.
• Season and mash: Add butter, milk, garlic powder, salt, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

• Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
• Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
• To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
• To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
• Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.

Variations

• Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
• Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
• Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
• Fresh chives: As a garnish to add fresh onion taste.
• Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 

What to Serve with Instant Pot Mashed Potatoes?

There are a million ways to serve mashed potatoes! They go just about with any protein, especially meat dishes with juice or sauce.

Making mashed potatoes in Instant Pot is super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.

• Ground meat: With juicy turkey meatloaf or turkey meatballs.
• Chicken: With oven baked chicken thighs or creamy chicken and asparagus.
• Lamb: With saucy braised lamb shanks or succulent lamb roast.
• Thanksgiving: With turkey breast roast, drizzled with gravy, cranberry sauce, healthy green bean casserole and Instant Pot steamed vegetables on a side.

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash in portions with future use in mind, in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

FAQs

More Mashed Potato Recipes to Try

• Instant Pot potato salad
• Cauliflower mashed potatoes
• Healthy mashed sweet potatoes
• Slow cooker cauliflower mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot chicken and potatoes

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

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Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
• 3/4 cup cold water
• 2 tablespoons butter unsalted
• 1 1/4 cups whole milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chives, parsley, dill or green onions for garnish (optional)

US Customary – Metric

Instructions

• To Instant Pot, add potatoes, cold water and 1/2 teaspoon salt. Liquid will not and should not cover the potatoes.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
• Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
• Garnish with fresh herbs and serve hot as a side dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
• Watch sodium: If using salted butter, add less salt.

Nutrition

Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g

The post Instant Pot Mashed Potatoes appeared first on iFoodReal.com.

This Healthy Gingerbread Loaf recipe is moist and fluffy, made with warming spices, applesauce and whole wheat flour. The result is a wholesome gingerbread based on a holiday classic!

More healthy holiday desserts we love are these healthy gingerbread cookies and healthy gingersnap cookies.

Healthy gingerbread loaf is a holiday quick bread that makes your house smell like Christmas!

It’s perfect for satisfying your sweet tooth while curled up with a mug of healthy hot chocolate or frantically wrapping Christmas presents.

Why You’ll Love This Recipe

• Less “empty calories”: Instead, there is applesauce, less sugar, natural sweeteners, whole grain flour and avocado or coconut oil.
• Traditional flavor: An impressive healthier gingerbread that tastes like the classic. And much better than the Starbucks gingerbread loaf!
• Soft and fluffy: Rather than hard gingerbread cookies, this quick bread is soft, moist, and slightly sticky. 
• Super simple: Made primarily of pantry staples and in under an hour.

Ingredients for Healthy Gingerbread Loaf

• Applesauce: Unsweetened store-bought applesauce or Instant Pot applesauce. It replaces some of the fat and yields a moist gingerbread. I don’t recommend to replace it with yogurt or Greek yogurt because bread will not be sweet.
• Molasses: This will provide the classic gingerbread flavor. Use unsulphured blackstrap molasses or dark molasses rather than light molasses.
• Sweetener: I like to use maple syrup or honey. Agave or date syrup would also work.
• Eggs: You need just two large eggs.
• Flour: Use whole wheat flour or spelt flour. Recipe may work with white whole wheat flour or whole wheat pastry flour but I haven’t tried.
• Oil: Avocado oil, coconut oil, or another neutral cooking oil will work best. Melted butter would also work.
• Spices: Ground ginger, cinnamon, nutmeg, and a pinch of salt.
• Vanilla: Pure vanilla extract will yield the best flavor.
• Leavening agents: This quick bread relies on both baking powder and baking soda to provide lift and texture.
• Glaze (optional): You will need orange juice (or water) and powdered sugar.

How to Make Healthy Gingerbread Loaf

This healthy gingerbread recipe requires just a few simple steps, including mixing the wet and dry ingredients separately, then combining and baking.

There is also a full recipe card below.

• Mix the dry ingredients: In a large bowl, add flour and combine with all the spices, baking powder, baking soda and salt. Whisk until lump free, then set aside.
• Mix the wet ingredients: In a separate medium bowl, whisk the eggs for ten seconds. Then add the applesauce, molasses, maple syrup, oil, and vanilla. Whisk until well combined.

• Combine the two: Pour the wet ingredients into the bowl with dry ingredients and mix gently with a spatula until just combined and you no longer see large flour pockets.
• Bake: Pour the gingerbread batter into the loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Then, allow it to cool for 5 minutes before transferring to a cooling rack for an additional hour (or longer to completely cool if you want to use the glaze).

Gingerbread Glaze Options

To glaze the healthy gingerbread loaf after it cools, you can either brush some honey or maple syrup on top or combine icing sugar and orange juice in a small bowl and drizzle it over the top of the loaf.

Instead of the glaze listed above, you could also top it with healthy cream cheese frosting or healthy buttercream.

Or make an apricot glaze, like lebkuchen stuffed with apricot, by heating apricot jam with a little water or orange liqueur.

Once glazed, allow it to set, and then use a serrated knife to slice into 12 slices. Enjoy!

Tips for Best Results

• To help release molasses: Spray inside of your measuring cup with cooking spray before measuring out any sticky ingredients like molasses. That way, they’ll slide right out!
• Do not overmix the batter: It’s important not to overwork the gluten, as it will impact the texture and rise of the gingerbread bread. In fact, I recommend allowing the mixture to sit for 1-2 minutes halfway, then continuing.
• For mini gingerbread loaves: Divide the batter between smaller loaf pans and reduce the baking time. I recommend monitoring them after 20 minutes, using a toothpick to check for doneness.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Use the spoon and level method to measure the flour: Spoon the flour into your measuring cup, then use the back of a knife to level it off rather than scooping the cup into your bag of flour.

Variations

I recommend using up to 1/2 cup of any of the below larger add-ins for a healthy gingerbread loaf with a twist:

• Dried fruit: Cranberries or raisins will add little pockets of sweetness.
• Nuts and seeds: Chopped walnuts, pecans, pistachios, or pumpkin seeds would work.
• Chocolate chips: Use your favorite dark chocolate chips, semi-sweet chocolate chips or white chocolate chips.
• Crystallized ginger: A few tablespoons of candied ginger will add extra heat and ginger flavor but also contains a lot of sugar, so don’t add too much.
• Zest: 1-2 teaspoons of orange zest add more depth to the gingerbread.
• Black pepper: A pinch of black pepper will further enhance bread’s warmth and spice.
• Cloves: Add 1/4 teaspoon ground cloves.

How to Serve Gingerbread Cake

You can enjoy a slice of homemade gingerbread loaf either chilled, at room temperature, or warm with:

• A dollop of yogurt or whipped cream
• A scoop of ice cream like this vegan vanilla ice cream
• A drizzle of additional maple syrup or honey
• Serve with a spread of apricot jam, like lebkuchen
• A sprinkle of chopped nuts, usually combined with yogurt, cream or ice cream
• A poached pear or poached apple would also pair wonderfully with a warm slice of this gingerbread

And, personally, I love enjoying a slice with either a warm mug of tea, coffee, or hot chocolate!

How to Store and Freeze

Store: Allow the gingerbread loaf to cool entirely, then store in an airtight container at room temperature for up to 5 days. It tastes even better on day two or three, so I fully endorse baking it in advance when possible!

Freeze: You can freeze whole or pre-sliced gingerbread loaf although it will stay more moist if left unsliced. If sliced, either place parchment paper between the slices or flash-freeze them first. Store wrapped in plastic and then in an airtight Ziplock bag and freeze for between 3-4 months.

You can either leave it to thaw in the fridge, at room temperature, or defrost from frozen in a microwave or toaster oven.

Reheat: You can warm the pieces in a toaster oven (if not iced) or in the microwave.

FAQs

More Holiday Recipes to Try

• Almond flour cinnamon bread
• Almond flour snickerdoodles
• Healthy cinnamon rolls
• Healthy cranberry orange muffins
• Healthy rum balls
• Almond flour snowball cookies
• Healthy pecan pie bars

You might also like to browse through my collection of healthy quick breads and my holiday recipes!

Print

Healthy Gingerbread Loaf

Healthy Gingerbread Loaf is moist and slightly sticky, made with warming spices, maple syrup, applesauce and whole wheat or spelt flour.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 194kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

For Gingerbread Loaf:

• 2 cups spelt or whole wheat flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup applesauce unsweetened
• 1/2 cup molasses
• 1/4 cup maple syrup or honey
• 3 tablespoons avocado oil or any mild tasting
• 1 teaspoon pure vanilla extract
• Cooking spray I use Misto

For Glaze (optional):

• 1/2 cup icing sugar or powdered erythritol
• 1 1/2 – 2 tablespoons orange juice or water

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
• In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; whisk well until no lumps. Set aside.
• In another medium bowl, add eggs, applesauce, molasses, maple syrup, oil and vanilla extract; whisk well until combined.
• Pour into the bowl with dry ingredients and mix gently with spatula, just enough to combine or until you see no more white flour pockets. Do not stir vigorously or over mix. Also good idea let mixture sit for a 1-2 minutes and then stir again.
• Pour into prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
• Remove from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off for 1 hour or completely if using icing.
• You can coat gingerbread loaf in honey glaze by drizzling small amounts of honey or maple syrup on a pastry brush and brushing on top. Or in a small bowl, whisk icing sugar and orange juice until smooth and drizzle on top.
• Cut gingerbread loaf into 12 slices using serrated knife.

Notes

• Store: Store in an airtight container for up to 5 days. Reheat pieces in a toaster oven (if not iced/glazed) or in the microwave.
• Freeze: Sliced or unsliced up to 3-4 months.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Flour tips: This recipe has only been tested with whole wheat and spelt flour. I do not recommend any other flour. Use the spoon and level method to measure the flour!

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 195mg | Fiber: 3g | Sugar: 18g

The post Healthy Gingerbread Loaf appeared first on iFoodReal.com.

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

If you’re looking for more healthy breakfast ideas, try my chia pudding and banana chia pudding.

This brown rice pudding is my dad’s rice pudding recipe he cooked for me. I made it more healthy by using brown rice and cut back on some calories but not flavor. I remember it was the creamiest thing ever!

Start your day with this delicious breakfast and if you’re still thinking about it when you get home, treat yourself to a healthy snack or healthy dessert, I won’t tell anyone.

Why You’ll Love This Recipe

• Creamy: Greek yogurt makes it rich and creamy with the perfect texture.
• Not overly sweet: Vanilla and maple syrup add just the right amount of sweetness without needing sugar.
• Wholesome: A gluten-free indulgence loaded with nutrient-dense foods like chia seeds, raisins, and fruit.
• Can use leftover rice: This recipe is the best way to use up any leftover rice.
• Can be made ahead: Make a batch of rice pudding on Sunday and enjoy an on-the-go breakfast all week long.

Ingredients for Brown Rice Pudding

To make this brown rice pudding recipe you’ll need 9 simple ingredients.

• Brown rice: Uncooked brown rice that has been rinsed and drained. Choose from long grain brown rice, brown jasmine rice, or brown basmati rice. You can use short grain brown rice, but pudding will be more mushy.
• Milk: I recommend to use plant-based milk like almond milk, soy milk, rice milk, or coconut milk to cut back on calories. However, you can use any milk.
• Butter: Helps create a rich consistency. If using unsalted butter, add a pinch of salt when cooking your rice.
• Vanilla: Pure vanilla extract adds that traditional warming flavor.
• Raisins: Stirring in raisins adds a touch of sweetness.
• Chia seeds: Use whole chia seeds for the best taste and texture, you can use black chia seeds or white chia seeds.
• Yogurt: Instant Pot yogurt or regular yogurt is fine, I like Greek yogurt because it’s more creamy.
• Liquid sweetener: I prefer the taste of pure maple syrup for this recipe but honey or agave nectar will work too.
• Frozen fruit: Add your favorites like blueberries, cherries, raspberries, or chopped strawberries.

How to Make Brown Rice Pudding

Here’s a quick overview of how to make brown rice pudding using one pot right on your stovetop.

There is a full recipe card below.

• Bring rice to a boil: In a large pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil. Reduce the heat to low and cook until the rice is soft, about 40 minutes. I always stir a few times so rice doesn’t burn.
• Add raisins and chia seeds: Turn off heat and stir in the remaining milk, raisins and chia seeds. Let the pudding sit for 15 minutes.
• Finish the pudding: Transfer the pudding to a large baking dish. Add berries, Greek yogurt and maple syrup, then stir gently. Adjust to taste and serve hot or warm.

Tips for Best Results

Here are some things to remember when making rice pudding with brown rice.

• Don’t walk away from milk: Milk can boil over and burn quickly, so keep a close eye on it until it boils, then reduce heat right away. This will save it from burning.
• Use leftover rice: You will need 3 cups of cooked Instant Pot brown rice, Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice.
• Make it vegan and dairy-free: Customize the recipe by using coconut oil instead of butter, and dairy-free yogurt. So good!
• About fruit and berries: Use fresh berries when in season and frozen other months to save money. I also love replacing berries with frozen mango in winter.

Variations

Try these flavor variations and see which one you like best.

• Use white rice: If you’re using white rice, cook it for about 20 minutes or until soft. Any white rice works.
• Other dried fruit: Substitute raisins for dried cranberries, chopped dates, apricots, or prunes.
• Warm spices: Add a dusting of cinnamon, cardamom, nutmeg, or ginger.
• Citrus zest: Add lemon zest, lime zest, or orange zest for a true citrus flavor.
• Fresh fruit: The sky is the limit when it comes to adding fruit to pudding. Use whatever is in season like fresh berries, sliced banana, pomegranate, grated apples, mango, pineapple, or stir in some jam before serving.
• Extract: Swap vanilla for almond extract, coconut extract, or banana extract.
• Chocolate: Make a decadent treat by mixing in cocoa powder or chocolate chips.
• Nuts: I like adding crunch with pecans, walnuts, almonds, or pistachios.

How to Store and Reheat

Store: Keep your pudding refrigerated in an airtight container for up to 5 days.

Freeze: Transfer cooled rice pudding to an freezer safe container and freeze for up to 3 months. Move it to the refrigerator to thaw overnight.

Reheat: Add pudding to a small pot and reheat on low heat, stirring often so it doesn’t burn. Add a splash of milk too to rehydrate its creaminess.

Can I Make It Ahead?

Yes! Make ahead and refrigerate it in a large baking dish for up to 5 days. Reheat on the stove on low with a splash of milk.

Hello, easy breakfast!

FAQs

More Pudding Recipes to Try

• Chocolate banana chia pudding
• Mango chia seed pudding
• Chocolate chia pudding
• Coconut milk chia pudding
• Matcha chia pudding

Print

Brown Rice Pudding

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Calories 272kcal

Author Olena Osipov

Equipment

• Large pot
• Baking dish

Ingredients

• 1 cup brown rice uncooked, rinsed & drained
• 6 cups milk divided (I used unsweetened almond milk)
• 2 tablespoons butter salted
• 1 teaspoon pure vanilla extract
• 1 cup raisins
• 1/4 cup chia seeds
• 3 cups frozen berries like cherries, blueberries, chopped strawberries, raspberries
• 1/2 cup Greek yogurt 2% or higher
• 2 tablespoons maple syrup or honey

US Customary – Metric

Instructions

• In a large pot, add rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning.
• Turn off heat and add remaining 2 cups of milk, raisins and chia seeds. Stir and let the pudding sit for 15 minutes.
• Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, then stir gently. Taste and adjust to taste, if you wish. Serve hot or warm.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 272kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 281mg | Fiber: 6g | Sugar: 10g

The post Brown Rice Pudding appeared first on iFoodReal.com.

Almond Flour Snickerdoodles are soft, chewy and have a cinnamon sugar coating. Made with less sugar, butter and almond flour for a healthier classic cookie!

During Holiday season we also enjoy baking almond flour sugar cookies and almond flour shortbread cookies.

These almond flour snickerdoodles are super soft inside, chewy outside and simply so cute!

Perfecting a gluten free snickerdoodles recipe has been on my mind for years, and it was easier than I thought by using almond flour. It works really well in these pillowy soft cookies making them airy, chewy and at so delicious at same time!

Why You’ll Love This Recipe

• Healthier swaps: Means less empty calories. I swapped white flour for almond flour, reduced butter in half, cut sugar by threefold and ended up with delicious snickerdoodles.
• Easy: No using a mixer or chilling of dough is required.
• Grain free: And gluten free. Perfect for those reducing carbs or avoiding gluten. 
• Classic taste: All the taste your remember from your childhood, the buttery cinnamon flavor that melts in your mouth!

Ingredients for Almond Flour Snickerdoodles

• Almond flour: Use superfine almond flour, not almond meal. You can buy it at any grocery store or here is step-by-step tutorial how to make almond flour at home.
• Eggs: Gives an almond flour snickerdoodle structure plus the protein aids in the chewiness.
• Butter: Classic buttery taste, also helps keeps cookies tender. If using salted butter, skip adding additional salt. I have not tried using coconut oil and in my experience, it results in more crunchy cookies in general.
• Sugar: I used cane sugar, you can also use white sugar. Coconut sugar may be used but keep in mind cookies will turn out darker. Sugar helps cookies become crisper by absorbing moisture in the dough.
• Cream of tartar: Adds to the tangy flavor classic snickerdoodles are known for!
• Vanilla extract: Use pure vanilla extract vs. imitation for best flavor.
• Cinnamon: A warming spice that is classic for these cinnamon sugar cookies.
• Baking soda: Helps leaven the dough, resulting in a soft texture.
• Salt: Enhances taste.

How to Make Almond Flour Snickerdoodles

• Make cookie dough: Whisk eggs with sugar until creamed a tiny bit. Then add melted butter, vanilla, baking soda, cream of tartar and salt. Whisk, add almond flour and stir until combined. No need to chill the dough.
• Roll cookies in cinnamon sugar: In a small bowl, combine sugar and cinnamon. Scoop dough with small scoop, roll into 1 inch balls in your hands, then drop into the bowl with sugar and roll until coated. Use spoon, hands or simply shake the bowl.
• Shape snickerdoodles and bake: Place cookie dough balls 3 inches apart on baking sheet and flatten gently with fingers. Snickerdoodles do not spread or puff up much. You will have leftover sugar, which I recommend to sprinkle some on top of cookies before baking.
• Bake: For 10 minutes, let them sit on a baking sheet for another 10 minutes, then cool a bit longer on a rack.

Tips for Best Results

• Follow the recipe: In years of baking healthy cookies, I learned cookies have to be made with sugar and butter. That is what makes cookies chewy and soft, and “a cookie”.
• For uniform size cookies: I love to use a 1 tablespoon cookie scoop, so my cookies are uniform in size and bake evenly.
• Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale.
• Let them cool: For not crumbly almond flour snickerdoodles, let them cool before enjoying. Otherwise cookies will fall apart on you!
• Use proper measuring techniques: Baking is a science and I cannot stress enough that ingredients need to be measured properly to ensure best results. Use the scoop and level method for measuring the flour. Scoop your flour from the bag into the measuring cup (adds air to the flour) and then level with a knife.

Variations

• Brown butter: For additional flavor boost, brown butter in saucepan when you are melting it.
• Other warming spices: Roll cookies in pumpkin pie spice, gingerbread spice, chai spice or apple pie spice for different flavor profiles.
• Eggnog snickerdoodles: Replace vanilla extract with rum extract and add in some nutmeg to both coating and dough.
• Snickerdoodle “kiss”: Perfect for holiday baking, right after baking, add a chocolate kiss to the cookie.
• Add “chips”: Chocolate chips, white chocolate chips, cinnamon chips or crushed peppermint for fun seasonal variations.
• Zest: A small amount of orange zest or lemon zest could be added to the the cookie dough.

How to Store

Storing: The best place to store snickerdoodles is in a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air.

If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don’t want cookies to get soggy and floppy.

Freezing: Freeze cinnamon sugar cookies in an airtight container for up to 3 months. Thaw on the counter for a few hours. Cookies will taste like freshly baked.

How to Ship

Gift a few snickerdoodle cookies to friends and family wrapped in a plastic bag with ties.

To ship, I would let cookies get 1 day old first, for better shape. Then wrap 2 cookies bottoms to each other with plastic wrap, and place in airtight container where they don’t tumble around much, with a slice of bread. Ship to a not long distant destination, like 5 days maximum.

FAQs

More Recipes to Try

• Almond flour snowball cookies
• Almond flour thumbprint cookies
• Almond flour skillet cookie
• Healthy gingerbread cookies
• Healthy gingersnap cookies
• Almond flour cinnamon bread
• Healthy pecan pie bars
• Healthy gingerbread loaf

You might also enjoy this list of 45 almond flour recipes and 21 healthy Christmas cookies!

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Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are soft, chewy and have a cinnamon sugar coating. Made with less sugar, butter and almond flour!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 18 cookies

Calories 115kcal

Author Olena Osipov

Equipment

• Parchment paper
• Baking sheet
• Small scoop

Ingredients

• 1 large egg
• 1/4 cup cane or coconut sugar
• 1/3 cup unsalted butter melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 cups almond flour

Cinnamon Sugar Coating

• 1 tablespoon cane sugar
• 1/2 tablespoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
• In a large bowl, add egg and sugar; whisk for 20 seconds. Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.
• In a small bowl, combine sugar and cinnamon for coating.
• Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides "crack" a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
• Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

Notes

• Store: In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don’t want cookies to get soggy and floppy.
• Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
• Cream of tartar substitute: It makes cookies tangy and chewy and differentiates them from regular sugar cookies. You can try using lemon juice or vinegar instead. I personally have not tested.
• Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale. 
• Coconut oil: I have not tried using it to make snickerdoodles but in my experience, it results in more crunchy cookies.
• Any other flour: Gluten free flours are very finicky, all flours are. I recommend using only almond flour, not even almond meal, for proper snickerdoodle.

Nutrition

Serving: 1 cookie | Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 76mg | Fiber: 1g | Sugar: 3g

The post Almond Flour Snickerdoodles appeared first on iFoodReal.com.

Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl, no dough chilling and ready in 30 minutes.

Other oatmeal cookies we love are these sugar free oatmeal cookies and healthy oatmeal cookies.

If you’re already eating your way through the holiday season, now is as good a time as any to switch gears a bit with these healthy oatmeal cranberry cookies.

Swapping out healthier alternatives doesn’t mean you’re sacrificing all the chewy and ooey-gooey goodness we love about any cookies!

Why You’ll Love This Recipe

• Easy recipe: These healthy Christmas cookies come together in one bowl.
• No dough chilling: You can mix and bake cookies right away, which means they are ready to eat in 30 minutes. Perfect for any last minute holiday parties!
• Healthier: These cookies use less sugar, contain complex carbs and are protein packed by adding almond flour.
• Naturally gluten free: Perfect for gifting and parties.
• Gorgeous: Studded with bright red cranberries, these festive cookies will stand out on the dessert table.

Ingredients for Oatmeal Cranberry Cookies

• Almond flour or almond meal: Both have the same effect and will result in the same cookie. I prefer almond flour as I buy it in bulk at Costco. Or follow this quick tutorial and make your own almond flour.
• Oats: Quick oats or rolled oats. Gluten free, if necessary.
• Sugar: Cane sugar or coconut sugar. If you are wanting a sweeter cookie, cane sugar is sweeter. You could try erythritol like I do in healthy sugar cookies and almond flour shortbread cookies.
• Coconut oil or unsalted butter: Both will work. Make sure to measure after it’s been melted.
• Pure vanilla extract: Not imitation, pure vanilla extract tastes best.
• Eggs: For binding, I have not tried a flax egg, but it may work.
• Baking soda: Helps leaven the cookie dough resulting in a soft and chewy cookie.
• Cinnamon and orange zest: Adds holiday flavor.
• Cranberries: You can use either fresh, frozen, or dried cranberries. If using dried, use less. And how about just folding in 1/2 cup of leftover cranberry sauce instead?!
• White chocolate chips: It’s totally optional to make white chocolate cranberry oatmeal cookies but they add a lovely chunky texture and added sweetness. The accents of white complement the red cranberries in a very festive way.

How to Make Healthy Oatmeal Cranberry Cookies

• Combine wet ingredients with seasonings: In a large bowl, beat the eggs with a hand mixer or whisk by hand. This frothing will invite air into them helping to make the cookies soft and moist. Add in the sugar, whisking vigorously for a couple of minutes before adding in the coconut oil, orange zest, vanilla extract, baking soda, cinnamon, and salt. Continue whisking to combine.
• Add dry ingredients: Stir in the oats and almond flour until just combined and gently stir in the cranberries and white chocolate chips.
• Stir and scoop: Take your cookie scoop to scoop out the dough on the prepared baking sheet 1 inch apart from each other. Cookies won’t spread too much, so flatten them with your fingers into about 1 inch thick discs.
• Bake the cookies: Bake cookies at 375 F for 13 minutes. When the cookies start to turn golden brown they should be done!
• Remove and cool: As tempting as they are to eat right away, you’ll want to let them cool on the baking sheet for 15 minutes before transferring to a rack. They will be very soft and cooling them will give them time to solidify. You don’t want cookies falling apart on you!

Tips for Best Results

• Line your cookie sheet: I like to use unbleached parchment paper or a silicone baking mat. It helps cookies bake more evenly and slows spreading, prevents cracking when removing from the sheet and most importantly, it prevents sticking!
• Don’t “cook” your eggs: Adding the sugar to eggs before the hot melted coconut oil will help to avoid “cooking” the egg. That’s definitely not what you want!
• Don’t over mix: When adding your oats, almond flour, cranberries and chocolate chips, fold them in gently until just mixed. I don’t recommend using a mixer for this step. 
• Invest in a zester: It’s the best way to remove zest from citrus without adding the bitter pith into your baking recipes. It comes in handy for healthy cranberry orange muffins. Also, use zest to garnish this healthy cranberry sauce!
• Frozen cranberries: No need to thaw them first.

Variations

• Raisins: Swap out the raisins for cranberries and you’ve got deliciously healthy oatmeal raisin cookies.
• Dark chocolate: Skip white chocolate chips altogether or swap them out for dark or milk chocolate chips.
• Nuts: Add pecans or walnuts for a toasty nutty crunchy bite. Depending on what nuts you use, it may add a bit of a salty balance to the sweet and tart combination of the cookie.
• Zest: Cinnamon and orange are in a committed relationship but sometimes lemon just comes along and gives orange a run for its money. Lemon zest might be a nice twist, but you can also omit the zest completely.
• Steel cut oats: Quick cooking steel cut oats can be used, however not regular steel cut oats as they will not have enough time to cook.
• Sugar: You can use brown sugar or even a sugar free sweetener. Just no liquid sweeteners.

How to Store

Store: These cookies store well uncovered in a cool dry place for up to 5 days. Unfortunately, because they get too soft when covered, they don’t ship well.

Freeze: If you’ve made a double batch or are wanting to freeze leftovers, freeze cookies in an airtight container for up to 3 months. To plan for make ahead healthy dessert, just thaw them on the counter for a few hours before you’re ready to serve and eat!

FAQs

More Healthy Cookie Recipes to Try

• Oat flour Christmas monster cookies
• Healthy gingerbread cookies
• Almond flour chocolate chip cookies
• Protein cookies
• Healthy cookie dough
• Healthy banana oatmeal cookies
• Healthy snowball cookies
• Almond flour thumbprint cookies

Print

Healthy Oatmeal Cranberry Cookies

Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl, no chilling required and ready in 30 minutes.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 16 cookies

Calories 204kcal

Author Olena Osipov

Equipment

• Parchment paper
• Baking sheet
• Zester

Ingredients

• 2 large eggs
• 1/3 cup cane sugar or coconut sugar
• 1/2 cup coconut oil or butter melted (measured after)
• 1 tablespoon orange zest of whole large orange
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups quick oats or rolled oats
• 1 3/4 cups almond flour or almond meal
• 1 cup fresh or frozen cranberries or 2/3 cup dried cranberries
• 1/4 cup white chocolate chips optional

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
• In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.
• Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.
• Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.
• Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.

Notes

• Store: Store in a cool dry place for up to 5 days uncovered, otherwise cookies will become too soft.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1cookie | Calories: 204kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 94mg | Fiber: 3g | Sugar: 5g

The post Healthy Oatmeal Cranberry Cookies appeared first on iFoodReal.com.

These 4 ingredient Almond Flour Shortbread Cookies are not only rich and buttery, but also naturally gluten free. Dipped in chocolate or not, these Christmas cookies are delicious!

Want to enjoy more healthy cookies? Try these almond flour thumbprint cookies and almond flour sugar cookies.

Almond flour shortbread cookies have all the flavor and texture of regular shortbread but are more nutritious. With just 4 base ingredients, they make the perfect edible holiday gift!

Along with almond flour snowball cookies and almond flour snickerdoodles, they are one of my favorite healthy Christmas cookies!

Why You’ll Love This Recipe

• Diet friendly: Grain free, gluten free, low carb, paleo, and optionally vegan!
• Low carb, if you need: Just 2 grams net carbs per cookie compared to 5 grams in regular shortbread cookies.
• Less “empty calories“: Replace bleached, processed flours for high protein, heart healthy, nutrient dense almond flour. It’s not a super low calorie cookie, but the calories are packed with healthy nutrients.
• Buttery and crisp: Just the way Christmas shortbread cookies should be!
• Perfect for shipping: Wrap and mail them for a delicious homemade Christmas gift! I recommend to omit the chocolate then.

Ingredients for Almond Flour Shortbread Cookies

• Almond flour: Use superfine blanched almond flour and not almond meal. The first creates almond flour shortbread cookies that are melt-in-your-mouth. The second one will make cookies crumbly and potentially fall apart.
• Butter: Use unsalted softened but not melted butter. I don’t recommend using firm coconut oil as the flavor won’t be the same.
• Sugar: Use either cane sugar or, for a sugar free alternative, use erythritol, monk fruit extract or another dry sweetener.
• Baking soda: To help the cookies achieve the correct consistency.
• Flour for rolling: Use regular all-purpose flour or coconut flour to dust and roll the cookie dough. Use white flour that won’t affect the color of the shortbread cookie dough. I don’t recommend using additional almond flour, as it doesn’t work well for dusting.

How to Make Almond Flour Shortbread Cookies

• Cream the butter and sugar: In a large mixing bowl, combine the butter and sugar and beat with an electric mixer until it’s a pale yellow. Be careful not to over beat the butter and lose the extra air.
• Mix into a dough: Next, add the baking soda and almond flour, and stir with a spatula until it becomes easier to knead by hand. Then knead by hand until a ball of dough forms.
• Chill the dough: Divide the dough into two balls, flatten them into disks, wrap tightly with cling film, and chill for 2 hours in the fridge or 1 hour in the freezer.
• Roll out the dough: Unwrap one of the dough disks and place it on a lightly floured surface. Use a floured rolling pin to roll the dough out until around 1/3-inch thick or even slightly taller. The thinner, the crispier.

• Cut the cookies: Using your favorite cookie cutter, cut out as many cookies as you can from the dough. Transfer them to the prepared baking sheet with 1-inch between (they don’t spread much). Re-roll the remaining dough scraps for more cookies and then repeat with the second dough sheet in the refrigerator.
• Bake the cookies: Transfer both baking trays to your preheated 325 F oven and bake for 7 minutes, then remove from the oven and allow them to cool for 30 minutes on the tray before transferring to a cooling rack to completely cool.
• Prepare the chocolate coating: In a small saucepan, using a double boiler, or in a bowl in the microwave (in 20-second increments), gently melt the chocolate and coconut oil, whisking until smooth and fully melted.
• Dip the cookies: Dip each of the cooled cookies halfway into the melted chocolate mixture, then transfer them to a wax paper or parchment lined baking sheet. Place that in the refrigerator until set and hardened.

Tips for Best Results

• Use softened butter: It needs to be soft enough to leave an indent when pressed, but not so soft that it’s melted and your finger can press all the way through. Melted butter can lead to spreading cookies.
• Use the spoon and level method: When measuring the flour, it’s important to spoon it into your measuring cup, then level that with the back of a knife. Don’t press down on the flour, or you’ll end up with the wrong amount and affect the cookie dough.
• Don’t skip the dough chilling step: Otherwise almond flour shortbread cookies will spread a lot!
• If the dough is very hard at first: Allow it to warm up on the counter for 5-10 minutes. Note that the dough is fairly sticky, so you’ll need to dust the surface and rolling pin with quite a bit of flour. Alternatively, roll the dough between two layers of parchment paper.
• Be careful not to over bake the cookies: Cookies should remain pale when removed from the oven (not golden).
• Adjust the baking time: Based on the size and thickness of your cookies. Thinner cookies will be the crispiest and bake faster.
• Allow the cookies to cool for 30 minutes before touching them: These cookies will be very fragile when first out of the oven. If you attempt to transfer or touch them before they cool, they’ll fall apart or deform.

Variations

This cookie dough is perfect for adapting into tons of flavors and shapes! Here are some of my favorite options:

• Citrus zest: My favorite way to easily add flavor to many baked goods is with some citrus zest. Add about 1/2-1 teaspoon of lime, lemon or orange zest. Dip the lemon shortbread cookies in white chocolate!
• Dried fruit: Add finely chopped 2-3 tablespoons of dried cranberries, apricot or other dry fruit to the cookie dough.
• Cocoa powder: Replace 2 tablespoons of almond flour with cocoa powder plus a pinch of instant coffee or espresso powder.
• Spices: You can easily add warm flavor with spices like cinnamon, gingerbread spice, nutmeg, cardamom, ginger, etc.
• Coconut flakes: Add 2-3 tablespoons of raw or lightly toasted coconut.
• Extracts: Add a few drops of natural extract to easily scent these almond flour shortbread cookies. My favorite options include vanilla extract, orange, lemon, coconut, peppermint, coffee, almond, rosewater, etc.
• Nuts: Feel free to add a few tablespoons of chopped nuts like pistachios, pecans, or walnuts. Or sprinkle them over the melted chocolate.
• Crystallized ginger: A tablespoon or two of finely chopped candied ginger will add extra heat and ginger flavor.
• Herbs: You can enjoy these cookies sweet or savory, and adding some herbs works for either. Add 2 tablespoons of finely chopped rosemary, thyme, or sage to the dough. Fresh, edible lavender would also work (only add 1 tablespoon to begin with).
• Flaky salt: A sprinkle of flaky salt over the melted chocolate topping not only looks great but adds crunch and enhances the flavor.
• Earl grey: Use around 2 tablespoons of finely chopped Earl Grey tea leaves.

Optionally, ice with a thin layer of healthy buttercream or vegan chocolate icing!

How to Ship These Cookies

These almond flour shortbread cookies are a perfect option for mailing with a few top tips:

• Cool them: Ensure they’re 100% cooled to avoid steam and bacteria growth in the packaging.
• Skip the chocolate coating: As it could melt somewhere along the way and become very messy.
• Airtight: Make sure the cookies are in airtight packaging like plastic wrap, plastic container with a lid or Ziplock bags.
• Line the box with bubble wrap or padding: To nest your cookies, so they don’t shake and break. You can use bubble wrap, packing peanuts, shredded paper or newspaper.
• If you’ve placed the cookies within a decorative box: Pad the outer cardboard mailing box too.
• Write “fragile”: On the top of the box. Not sure it works but just in case.

How to Store

Store: Once baked, you can store almond flour shortbread cookies in an airtight container at room temperature for up to 1 week or slightly longer in the refrigerator.

Freeze: Flash freeze baked cookies on a tray, transfer them to a freezer safe container or bag, and store them for up to 6 months. When you want one, it will only take a few minutes to thaw on the kitchen counter.

Can I Make Them Ahead?

Yes. This cookie recipe is incredibly baking prep friendly. You can store the prepared dough either in a log (for slice and bake cookies) or as a dough ball, tightly wrapped in plastic wrap.

Store for up to 1 week in the fridge or several months in the freezer. Then, simply shape or slice and bake when ready, adding an extra minute or two, if needed.

FAQs

More Almond Flour Recipes to Try

• Almond flour skillet cookie
• Almond flour chocolate chip cookies
• Healthy cookie dough
• Almond flour cinnamon bread

Or browse through this list of 45 almond flour recipes!

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Almond Flour Shortbread Cookies

These 4 ingredient Almond Flour Shortbread Cookies are not only rich and buttery, but also naturally gluten free. Dipped in chocolate or not, these Christmas cookies are delicious!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 7 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 37 minutes minutes

Servings 60 cookies

Calories 69kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper
• Mixer

Ingredients

• 1 cup butter softened
• 1 cup cane sugar erythritol or monk fruit extract
• 1/4 teaspoon baking soda
• 4 cups almond flour super fine
• All-purpose flour or coconut flour for dusting and rolling

Dipping chocolate (optional)

• 1/3 cup chocolate chips
• 2 teaspoons coconut oil

US Customary – Metric

Instructions

• In a large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
• Add baking soda and almond flour; stir with spatula and knead with hands towards the end until a ball of dough forms.
• Divide dough into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and place in the refrigerator for 2 hours or in the freezer for 1 hour.
• Preheat oven to 325 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
• Remove chilled dough from the fridge (or freezer) and unwrap. If very hard, let it warm up on the counter for 5-10 minutes. Dust the surface and rolling pin with all-purpose flour or coconut flour (see notes). You will need quite a bit as this dough is wet. Roll the dough 1/3 inch thick or even thicker (I love tall shortbread).
• Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 1 inch in between. These cookies do not spread a lot. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
• Bake for 7 minutes. Remove cookies from the oven before any visible browning occurs. You do not want that with shortbread – they should be of light color. Remove from the oven and let them cool off first on a baking tray for 30 minutes, then transfer onto a cooling rack to cool off completely.

Chocolate dipped shortbread (optional)

• In a small pot or bowl, add chocolate chips and oil. Melt on the stovetop or in a microwave in 20 second intervals, whisking until smooth and melted.
• Dip each cookie (it should be completely cooled off) in melted chocolate half way, place on a baking sheet lined with parchment or wax paper, and refrigerate until chocolate has hardened.

Notes

• Store: Store in an airtight container for up to 1 week or freeze for up to 6 months.
• Flour or oil substitutions? Unfortunately not with this recipe. You have to use only fine or super fine blanched almond flour. Coconut oil cannot be used in place of butter.
• Don’t skip these two things: Chilling the dough as cookies will spread a lot and don’t skip cooling down the cookies. Do not move or touch freshly baked cookies for first 30 minutes. They will fall apart and deform. Let them cool and solidify, even better overnight.

Nutrition

Serving: 1cookie (with erythritol) | Calories: 69kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 32mg | Fiber: 1g | Sugar: 1g

The post Almond Flour Shortbread Cookies appeared first on iFoodReal.com.

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they’re the perfect side dish to any meal!

These are just like my healthy cornbread but in a muffin form.

I made these healthy cornbread muffins to go with my Instant Pot ham and bean soup but they’ll also deliciously soak up the juices of healthy turkey chili, buffalo chicken chili or even a cup of hot, freshly made chicken broth.

Serve a muffin with your favorite comfort meal and reheat any leftovers for breakfast or a healthy snack with a bit of honey drizzle. To-die-for!

Why You’ll Love This Recipe

• One bowl: My goal is to make healthy muffins recipes easy with minimal clean up. You can quickly whip up this batter with 10 minutes of prep using the same bowl.
• Moist: We make muffins more wholesome without sacrificing the texture or flavor.
• Simple ingredients: Although these corn muffins are made with almond flour, all other ingredients are kitchen staples.
• Healthier: These healthy muffins are refined sugar free, 100% gluten-free, and contain healthy fats.

Ingredients for Healthy Cornbread Muffins

I created this healthy cornbread muffins recipe using everyday 10 simple ingredients, so you can bake a batch any time.

• Eggs: You’ll need 3 large eggs to bind ingredients together.
• Milk: I used whole milk, feel free to use your milk of choice to cut back on calories.
• Butter: Melted butter is best for a buttery, moist crumb. You can also use coconut oil or any mild tasting oil. I also tried extra virgin olive oil with great results.
• Sweetener: Choose from any liquid sweetener like honey, maple syrup or agave.
• Vinegar and baking soda: Apple cider vinegar or white vinegar can be used. Vinegar together with baking soda create air bubbles which acts as a leavening agent and yields a better texture and crumb.
• Baking powder: This baking staple helps the muffins rise and gives them an airy texture.
• Yellow cornmeal: Make sure to use cornmeal and not corn flour. There are many brands that differ in texture, I prefer fine cornmeal but feel free to use your favorite.
• Almond flour: Use super fine almond flour for best texture, my favorite brand is Kirkland. If you would like to make your own, here’s an easy almond flour recipe.
• Salt: Needed to enhance and balance all other flavors.

How to Make Healthy Cornbread Muffins

Here’s a quick and easy overview of how to make healthy cornbread muffins from scratch.

There is a full recipe card below.

Start by preheating your oven to 400 F, line a muffin tin with parchment paper liners, and set aside.

• Make the batter: To a large bowl, add eggs, milk, butter, maple syrup, and vinegar. Whisk until combined. Next, add baking powder, baking soda, and salt, then whisk until smooth.
• Add cornmeal and flour: Use a spatula to gently stir in cornmeal and almond flour, just until combined.
• Bake: Evenly scoop batter into the prepared muffin tin. Bake for 7 minutes at 400 F, then reduce temperature to 350 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let almond flour cornbread muffins rest for 5-10 minutes before serving with a bowl of soup, chili or as a side dish.

Tips for Best Results

Follow these tips and you’ll make the best cornbread muffins every time!

• Don’t use other flours: You have to use cornmeal and almond flour. You might be able to use almond meal but muffins will be more dense. Any wheat flour, whole-wheat flour, coconut flour or gluten-free flour will not work.
• Type of cornmeal to use: Any coarse, medium, or fine grind cornmeal will work, just be sure it is yellow cornmeal for the most corn flavor. A finer cornmeal will yield a tender crumb and still have that little bit of grittiness, which is my favorite.
• Solidified butter is OK: Once you mix melted butter or coconut oil with other cold liquids, it will form into small pieces. That’s fine, it will melt during baking.
• Whisk well: Be sure to whisk liquids until there are no small lumps of baking powder and baking soda are left. It will help the batter rise evenly and makes this one bowl recipe possible.
• Use muffin liners: Unless you are 100% sure your muffin tin is non-stick, I highly recommend to use parchment paper liners or a silicone muffin pan. These muffins do stick!
• Do not overbake: Remove muffins when toothpick inserted comes out clean and they still look light on top.

Variations

These delicious cornbread muffins are healthy, seasonal, with lots of great variations to try.

• Dairy-free: Make dairy-free cornbread muffins using your favorite dairy free milk and coconut oil or vegan butter.
• Add corn: Up the sweetness by adding up to 1 cup of fresh corn, drained canned corn, or thawed frozen corn.
• Make them cheesy: Mix in some shredded cheddar cheese, or pepper jack cheese.
• Add heat: Stir in diced jalapenos, green chilies, or add a pinch of cayenne pepper.
• Breakfast muffins: Make savory muffins by adding bacon or enjoy a sweeter breakfast muffin with the addition of blueberries.

What to Serve with Cornbread Muffins?

I love serving these craveable cornbread muffins at Thanksgiving alongside wildly popular boneless turkey breast, or paired with soup and stew or chili.

Here are our favorites, be sure to enjoy warm or hot, see below for reheating.

• Breakfast: Warmed, cut in half, then spread with butter, honey, or jam.
• Chili: Dipped into healthy white chicken chili, Instant Pot turkey chili or white bean pumpkin turkey chili.
• Soup: With a bowl of Instant Pot stuffed pepper soup, vegetable beef soup or Instant Pot cabbage soup.
• BBQ meats: To sop up the sauce of healthy crockpot pulled pork or crockpot BBQ pulled chicken.

How to Store and Reheat

Store: Allow muffins to cool completely and store them in an airtight container lined with paper towels on top and bottom. Here’s how to store muffins so they stay fresh and moist for 2-3 days. Irecommend to freeze them after to avoid mold build-up.

Freeze: You can freeze your muffins for up to 3 months, here’s everything you need to know on how to freeze muffins.

Reheat: It’s best to microwave these little breads in 15 second increments.

FAQs

More Recipes to Try

• Almond flour bread
• Quinoa bread
• Pampushky

Print

Healthy Cornbread Muffins

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 cup any milk I used whole milk
• 1/4 cup melted butter or coconut oil or any mild oil
• 1/4 cup maple syrup or honey
• 1 tablespoon apple cider vinegar or white vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup + 3 tablespoons yellow cornmeal fine
• 2 cups almond flour super fine

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
• Add cornmeal and almond flour, then mix with spatula just until combined.
• Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.

Video

Notes

• Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g

The post Healthy Cornbread Muffins appeared first on iFoodReal.com.

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick, simple side dish everyone loves!

You can also save time with easy Instant Pot baked potatoes and Instant Pot mashed potatoes.

Instant Pot potatoes are my absolute favorite side dish when I am tired, and I know we need to eat more vegetables and not pasta. After cooking I like to season them simply with butter, salt, pepper, and fresh herbs.

I also love to make Instant Pot potato salad, Instant Pot chicken and potatoes or Instant Pot potato soup in my pressure cooker.

Why You’ll Love This Recipe

• Basic: Quick potato recipe for cooking plain potatoes in Instant Pot.
• Quick and easy: Ready in under 25 minutes with just 2 ingredients and no peeling required. One of the easiest Instant Pot recipes ever!
• Detailed recipe: For all potato kinds and sizes. Creamer potatoes, large potatoes, and anything in between.
• Versatile: It’s a blank canvas simple dinner side dish that you can dress any way you like. See below for ideas.

Ingredients for Instant Pot Potatoes

You’ll be able to make this Instant Pot potatoes recipe any time, all you need is water and potatoes!

• Potatoes: Choose from Yukon gold potatoes, red potatoes, yellow potatoes, baby potatoes, or russet potatoes. You can cook 1-10 pounds at a time.
• Cold water: Be sure to add cold water, so potatoes don’t overcook.

How to Make Potatoes in Instant Pot

Cooking potatoes in Instant Pot is really simple with just a couple minutes prep time.

Here’s a quick overview, there is a full recipe card below.

• Prep the potatoes: Wash and cut potatoes. I cut mine into 1.5-2″ pieces for faster cook time, see chart below for other options.
• Fill Instant Pot: Add 1 cup cold water to the Instant Pot, then place potatoes into a steamer basket inside the pot. You can also place potatoes on top of a trivet.
• Pressure cook: Seal the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure: Use Quick Release by turning valve to Venting and open the lid. Poke potatoes with a knife, if the knife pierces flesh without much resistance, your potatoes are ready.
• Season cooked potatoes: Remove the basket or drain potatoes, season to your liking, and serve with a main dish of your choice.

How Long to Cook Potatoes in Instant Pot?

How long to pressure cook potatoes depends mostly on their size. Here’s a simple time table to guide you.

Tips and Variations

Here are my top tips for perfectly cooked Instant Pot potatoes along with some flavorful seasoning ideas.

• Cook potatoes of similar size: Small potatoes will go mushy while you wait for larger ones to cook, for even cooking make sure your potatoes are cut into similar sizes.
• Smash them: I like to add my mashed potatoes “regular suspects” like milk, butter, fresh dill, salt and black pepper, and just stir or smash potatoes with a wooden spoon.
• Whole baby potatoes: Keep them whole and gently toss with butter, freshly grated garlic, fresh dill, salt and pepper.
• Cheesy potatoes: Add a handful of grated cheddar cheese and a dollop of ranch dressing.
• Tangy potatoes: Add Greek yogurt, buttermilk or sour cream to taste along with other simple seasonings like salt and pepper.
• Fresh herbs: Chopped fresh parsley, dill, thyme, rosemary, green onions or basil always elevate any potato dish.

What to Serve with Instant Pot Potatoes?

I usually keep them plain and serve with a flavorful main dish, including some of our favorite healthy Instant Pot recipes.

• Instant Pot chicken: Instant Pot Italian chicken breasts or Instant Pot BBQ chicken breast.
• Chicken: Creamy lemon chicken and asparagus or lemon pepper chicken.
• Instant Pot pork: Instant Pot pork chops or Instant Pot pulled pork.
• For a very quick dinner when in a rush, I open a few cans of salmon or bake some store-bought whole wheat chicken fingers.

How to Store and Reheat

Store: Place cooled leftovers in an airtight storage container and store in the refrigerator for 3-4 days.

Reheat: Reheating can be done in the microwave or in a covered skillet on the stove. Potatoes also taste delicious if you pan fry them with a bit of bacon fat or butter.

Freeze: Do not freeze, potatoes do not thaw well.

FAQs

More Instant Pot Recipes to Try

• Instant Pot meatloaf and mashed potatoes
• Instant Pot pot roast
• Instant Pot beef stew
• Instant Pot shrimp boil

Print

Instant Pot Potatoes

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick simple side dish everyone loves!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2-3 pounds potatoes cut into 1.5-2" pieces
• 1 cup cold water

US Customary – Metric

Instructions

• In Instant Pot, add 1 cup cold water. Place potatoes into a steamer basket inside the Instant Pot. If you don't have a basket, add trivet and place potatoes on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure immediately using Quick Release by turning valve to Venting and open the lid. Test potatoes for doneness by poking with the knife. If the knife pierces flesh without much resistance, they are ready.
• Remove the basket or drain potatoes and season to your liking. I like to add butter, salt, pepper and fresh dill or parsley or serve as is with a saucy main. Serve with a main dish of choice.

Notes

Store: You can refrigerate cooked potatoes in an airtight container for up to 3-4 days.

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 12mg | Fiber: 4g | Sugar: 1g

The post Instant Pot Potatoes appeared first on iFoodReal.com.