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    Blog — 7 seed flour

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    Guest Blog from Jahdiel Caudle + Recipe!

    Guest Blog from Jahdiel Caudle + Recipe!

    Hello there Guiltless Goodies fam!

    We have a new friend to introduce you to! Her name is Jahdiel, she is a wife and mama to three who integrated our goodies into her family's lifestyle over 5 years ago! We loved learning that our food has made a difference in their lives, after all, that's been our goal since we started! We love being that healthy nourishing option for families out there, and it warms our hearts when we hear from YOU!

    Now before we get too sappy, let's hear from Jahdiel! We hope you enjoy her story AND amazing recipe she shared!

    Guiltless Goodies world!

    I am so excited to be able to share with you my love for everything Guiltless Goodies! My name is Jahdiel Caudle. I am a stay at home mother of two very active boys and one newborn little girl.  I live in Midland, Texas and am admin for several mom groups including Natural Moms of Midland and Midland Crunchy Mamma Tribe. I have a passion for helping mothers through natural living, pregnancy, and managing their home life simply. I am currently in the process of becoming a birth boot camp teacher.

    My wonderful husband was diagnosed with type 1 diabetes at the age of 12. We started seeing an integrative medicine doctor about 6 years ago to help manage his diabetes and possibly cure him from the disease. When they told me we had to completely change the way we eat my first thought was “you mean I have to give up my cake and cookies?”. I had to completely relearn how to cook every meal we liked. I loved to cook and bake but I was working and pregnant with our first child and didn’t have time for it. Our doctor was the first person to tell me about Guiltless Goodies. I placed a bulk order for pizza crust, bread and tortillas. I fell in love! The best part was it didn’t raise my husbands blood sugar and it was so yummy! I started stocking up my freezer with everything Guiltless Goodies offered. It was convenient, delicious, and healthy.

    Five years later, here we are. I still order everything Guiltless Goodies. They have come a long way and now offer donuts, cookies, brownies and my favorite is the 7 Seed Flour which allows me to make all kinds of treats on my own. We mostly eat Guiltless Goodies for breakfast. Both my older kids go to school and it is so nice to know I can grab them a donut and they will be full until lunch. They can enjoy donuts with dad at school and I feel good about knowing it fills them up, it doesn’t raise their blood sugar, and they LOVE them. We also take muffins and donuts camping to fit into our outdoor adventurous lifestyle. We need something quick that gives us energy throughout the day, and I haven’t found anything that does that better.

    My most recent discovery of how amazing Guiltless Goodies is, was when trying to increase my milk supply while breastfeeding. About two months ago we all came down with a stomach bug. My milk supply tanked. I started eating Guiltless cookies and my supply increased very quickly. I’ve been giving Guiltless cookies to friends as lactation cookies ever since.
    My new favorite way to use Guiltless 7 Seed Flour is making sausage balls. Such a great snack or lunch option for kids too. Below I've shared my recipe!


    Guiltless Sausage Balls
    2 c Guiltless Goodies 7 Seed Flour
    ½ c almond flour
    1 Tbsp coconut flour
    2 tsp grain free baking powder
    ½ tsp garlic powder
    12 ounces raw cheddar cheese, shredded
    1 pound spicy sausage (pastured and nitrate free preferred)  


    *Preheat oven to 425 F, adjust rack to the middle position. Line a baking sheet with unbleached parchment paper.

    *In a large bowl, whisk together all ingredients except the sausage. Use your hands to incorporate the sausage to the dry mix (1-2 minutes until the mixture comes together) The mixture will be damp. Roll the mixture into 1 ½ inch balls and place on the baking sheet.

    *Bake for 25 minutes, or until golden brown.

    *Cool 5 minutes and serve.

    *Paleo/ dairy free adaption: omit cheese. Decreases sausage balls to 18.

     

    We couldn't be happier that customers like Jahdiel are eager to share how our food  aides in their health and well-being. From diabetes to nursing mamas, it truly does matter how you fuel your body and we are so proud to offer products that do just that. If you're interested to learn more about Jahdiel, visit her here on Instagram!

    Pumpkin Banana Chocolate Chip Muffins

    Pumpkin Banana Chocolate Chip Muffins

    As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....

    As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)

    https://www.guiltlessgoodies.com/collections/all/products/gluten-free-flour-7-seed

    Next add wet to dry ingredients and mix until just combined.

    This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!

    I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!

    Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.

    They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!

    And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!

    Pumpkin Banana Chocolate Chip Muffins

    (recipe adapted from Jen Eddin's Pumpkin Banana Muffin)

    Ingredients:

    • 1 medium banana, mashed
    • 1/2 c pumpkin puree
    • 1/3 c maple syrup
    • 2 eggs
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/4 c 7 Seed Flour
    • 1 tbsp pumpkin pie spice
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 c mini dairy free chocolate chips

    Directions:

    1. Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
    2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
    3. In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
    4. Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
    5. Evenly distribute batter in muffin tin, about 3/4 full.
    6. Place in your 350 degree oven and bake 25-30 min.
    7. Remove from tin and cool on wire rack.
    8. EAT AND ENJOY!

    Sweet Potato Peanut Butter Brownies by AvacadoEats!

    Sweet Potato Peanut Butter Brownies by AvacadoEats!

    We were going to wait to introduce our next guest blogger, but this recipe IS JUST TOO GOOD, and it didn't seem fair to keep it from you!
    So allow us to introduce Ava, of AvacadoEats! This talented young lady is passionate about distance running, living a balanced healthy lifestyle, and most importantly eating, REAL FOOD. If you follow her on instagram (if you're not, you SHOULD), you know she plates up drool worthy dishes, like this one below with our Cake Donut on top!
    When Ava told us she used our Organic 7 Seed Flour to make Sweet Potato Peanut Butter Brownies we knew we had to share it with you!  Thank you, Ava!!! Find recipe below!
    Hey everyone I’m Ava!
    I have a huge sweet tooth, and call myself one of (if not THE) biggest Guiltless Goodies fan. I love how they make the best tasting treats EVER- that aren’t loaded with a bunch of processed junk. Now that I know they make a 7 Seed Flour that is fun and easy to bake with- my addiction just got even more real. I hope you like the recipe!
      Sweet Potato Peanut Butter Brownies (GF)
      • 1 cup organic 7 seed flour
      • 2/3 cup coconut sugar
      • 1/2 tsp baking soda
      • 1/2 tsp baking powder
      • 1/4 cup cacao powder
      • 2 eggs
      • 1/2 cup coconut oil (measured liquid)
      • 1/3 cup maple syrup
      • pinch of salt
      Peanut Butter Top:
      • 1/4 cup peanut butter
      • 1/2 cup canned sweet potat
      • 1 egg
      • 1/4 cup coconut sugar
      • dash maple syrup (if you want sweeter)
      Directions:
      • preheat oven to 350 and line a baking dish with parchment and non stick spray
      • to prepare the brownie mix, mix wet ingredients and dry ingredients in 2 separate bowls. stir dry mix with hands to ensure no clumps.
      • gradually add dry ingredients to wet ingredients and mix until combined
      • pour into parchment lined dish
      • to prepare peanut butter topping, add all ingredients in a bowl and whisk together
      • pour mixture over top of the brownie mix in horizontal and vertical lines
      • make swirling motions with knife through pan to create a swirled look
      • bake for 45 to 50 min
      • let cool for 10 min, then eat and enjoy!

       

      If you make this recipe please tag us and Ava so we can see your yummy brownies!

      Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

      Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

       

      Hey, friends! Happy October!

      We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

      If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

       

      Inspired by Wholesomelicious 

      Makes 15 cookies

      Ingredients: 

      3 cups Guiltless Superfood Flour 

      1/2 tsp baking powder 

      1/4 tsp sea salt 

      11/2 tsp pumpkin pie spice

      3 tbs coconut oil (soft but not melted)

      1/2 c pumpkin puree 

      1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

      Cookie Topping

      3 tbs coconut sugar

      2 tbs cinnamon 

       

      Directions: 

      1. Preheat the oven to 350.

      2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

      3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

      4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

      5. In a small bowl, mix cinnamon and coconut sugar.

      6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

      7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

      8. Cool completely on the cookie sheet.

      9. Enjoy!

       

      Guiltless Paleo Meatballs

       

      I'm always inspired by what my healthy friends are eating and new Guiltless recipes they'd like to see. This meatball recipe came to me from a dear mom friend, Ally! We chuckled over all the veggies we can hide in these meatballs without our kids even knowing! 

      There's spinach, onion and garlic in these - and you can even play with adding carrots, kale or anything you'd like! 

      I usually make a big batch with 2lbs of meat and store the extras in an airtight container in the fridge. They're so easy to make a quick, healthy meal or snack! 

      I used ground turkey for the meatballs shown here. 

       

      Ingredients: 

      2 lbs meat of choice (I usually use grass-fed ground beef or ground turkey)

      1 egg

      1/3 cup Guiltless Superseed Flour

      3 cloves chopped garlic

      1/3 cup chopped spinach

      1/4 sweet onion

      Italian seasoning (to your taste)

      Sea salt + Pepper 

       

      Instructions:

      Preheat oven to 425 degrees. Mix all ingredients together in a large bowl. Form into golf ball size. Drizzle with olive oil on a sheet pan. Bake for 20-25 minutes until browned.

       

       

      Guiltless 7 Seed Flour Waffle & Pancake Recipe

      Guiltless 7 Seed Flour Waffle & Pancake Recipe

      Remember when you were younger waking up on the weekend to the smell and sounds of waffles and pancakes on the griddle? You'd roll out of bed and into the kitchen with your hair all a mess and stumble up to the table to get your fix of that soft, fluffy, stack of heaven. Those were the days!

      But those can be the days again if you have Guiltless 7 Seed Flour in your pantry! Since all Guiltless Superfoods products are loaded with essential fat, fiber and protein, you won't even have to file this meal in the cheat category (unless of course you flood your pancakes with an absolute deluge of maple syrup)! :) 

      I say deluge, because if you use a moderate amount of real maple syrup or honey you can still feel good about yourself after you've finished, and won't have to suffer from the post meal hangover. Real maple syrup (Grade A or B), raw honey, almond butter, fresh berries, organic butter or ghee, real whipped cream, and even some nuts are some favorite toppings around our household, but it's your party, we wouldn't dare tell you how to get your pancake (or waffle) on.

      The only difference between today and yesteryear will be that your bed head has probably gotten worse, like mine... 

      Hold onto your hats folks...this recipe makes both waffles and pancakes! 

       

      Guiltless 7 Seed Flour Waffle & Pancake Recipe 

      Yields about (4) large round Belgium style waffles, (8-10) square waffles or approx. (10) pancakes

       

      Ingredients:
      2 1/4 cups Guiltless Flour 

      1/2 tablespoon baking powder

      1/4 teaspoon sea salt

      1/4 cup coconut palm sugar

      5 whole eggs

      1/4 teaspoon vanilla

      1/4 cup water

       

      Directions:

      1) In a medium bowl combine Guiltless Seed Flour, baking powder and sea salt. Whisk together until combined.

      2) In a large mixing bowl add eggs, coconut palm sugar, vanilla and water. Mix with a hand mixer for 1 minute on high until thoroughly mixed together. 

      3) Slowly pour dry ingredients into wet ingredients and mix on medium speed with hand mixer for about 1 minute until there are no clumps.

      *Your Guiltless waffle/pancake batter should be thick (due to all the essential fat, fiber and protein in the flour) so it won’t pour out on it’s own like other runny batters. 

      4)Waffles: Use 1 1/2 to 2 cups to fill your waffle maker. Make sure you don’t use too much batter, or else you won’t be able shut your waffle maker. You will need to use a spatula in each hand to spread out the batter to each side. 

      *Pancakes: Use a 1/4 measuring cup to scoop and portion the batter and a soft rubber spatula to get it out onto the griddle/pan. 

      5) Spray the back of a spatula with Pam or some form of non-stick spray and press the pancakes flat on your griddle or pan into your desired shape and thickness. (We make our round pancakes about 1/2” thick.) 

      6) Cook on medium to medium high for about 1 to 1 1/2 minutes on each side until golden brown and cooked all the way through.

       

      ENJOY!