If you watch enough health related programming (or even enough television commercials) you’ll find that most of use don’t get the recommended daily amount of fiber. My husband’s doctor recommended that he use regular fiber supplements, so I’m always interested in finding new fiber supplements and fiber rich snacks.
We recently learned about Konsyl, and were happy to try some of their fiber products.
Konsyl is the #1 doctor-recommended all natural psyllium fiber supplement. Konsyl Original and Konsyl Easy Mix psyllium fiber products are all natural, gluten-free and contain no sugar or sugar substitutes. They are safe for celiac patients, diabetics and pregnant and nursing mothers.
I decided to try their Konsyl Balance Orange, a blend of psyllium fiber and inulin, a soluble prebiotic fiberthat stimulates growth of healthy bacteria. I often fix my husband fiber drinks, and I knew he would like this for it’s orange flavor.
And then we also got a bottle of the capsules. I chose these because I prefer to take a pill over drinking something. For me, it’s just easier, faster, and more convenient. However, I sometimes have problems swallowing big pills, so I was happy to see that these were the soft, easy-to-swallow capsules.
All in all, we found the products very useful and convenient. And we liked that Konsyl had a variety of products to fit our needs.
Of course, we have a giveaway today from Konsyl, but before we get to that, I was given a couple of recipes to make using Konsyl, and I thought I’d share one with you!
Since spring is coming, I thought it would be the perfect time to share this recipe for Carrot Cupcakes. Yes, that’s right! Carrot Cupcakes made with fiber powder! Excellent!
Recipe for Carrot Cupcakes with Cream Cheese Frosting
Ingredients:
1 cup almond butter
1/2 cup coconut milk (canned, full fat)
2 eggs
1 tsp baking powder
1 tsp baking soda
zest of one orange
1/4 cup packed brown sugar
1/2 cup maple syrup
3 carrots, shredded
1 tbsp real vanilla extract
2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
pinch salt
1/4 cup Konsyl Original
1/2 cup toasted walnuts (optional)
Cream Cheese Frosting
1lbs cream cheese, room temperature
4 ounces grass-fed butter (like Kerry Gold), room temperature
1/2 cup powdered sugar
1 tsp real vanilla
extract pinch of salt
Directions: Shred carrots and place in bowl. Cover with maple syrup and let marinate while you prepare the rest of the ingredients.Combine the spices, baking powder, baking soda, salt and Konsyl. In a separate bowl combine the almond butter, coconut milk, eggs, zest, and vanilla. Then add the brown sugar and stir until combine.Add the dry ingredients, stir. Add the carrots and nuts (if using) and stir until well combined. Pour into paper lined or greased muffin tins. Bake for 22-25 minutes at 350. Will make about 24 cupcakes.
Put all frosting ingredients into bowl and mix well with hand mixer for 6-8 minutes until light and fluffy. When cupcakes are COMPLETELY cooled, frost the cupcakes.
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Disclosure: I received product samples from Konsyl for review purposes. The opinions are my own.
