Instructions

1. Put the almonds to soak for at least 8 hours; I usually leave them overnight.
2. The next day, rinse the almonds well and peel them. You will see that once soaked, the skin will be effortless to remove: it is enough to apply a little pressure with your fingers, and the almond comes out on its own. (You can also use already peeled almonds and skip this step).
3. When your almonds are peeled, put them in the blender with the water. You can use more water if you want lighter milk. You can divide this process into several batches if not all the ingredients fit into your blender.
4. Add the water and process everything very well until the almonds have entirely powdered.
5. Strain the liquid through a cloth or vegetable milk bag to separate the milk from the almond pulp. It is important to squeeze as much as possible to remove all the milk.
6. Note: do not throw away the pulp as you can use it for other recipes.
7. Your almond milk is ready to be used. Keep it in an airtight glass jar in the fridge for up to 4-5 days.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. 1 cup of almond milk is 1 serving of healthy fat for <20 pounds; 1 1/2 cup of almond milk is 1 serving of healthy fat for >20 pounds.

For this recipe, you may need:

Instructions

1. Chop the almonds and hazelnuts with a knife.
2. Melt the coconut oil in a small casserole.
3. Mix the coconut oil with cocoa, water, sweetener and a pinch of salt until a homogeneous mixture is obtained.
4. Mix the crushed almonds and hazelnuts to the mixture.
5. Arrange the mixture in a tray lined with baking paper or in a silicone mold.
6. Leave in the fridge at least a couple of hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 4 healthy fat servings for <20 pounds.

Instructions

1. Preheat the oven to 340º F (175ºC).
2. Place the almonds on a baking sheet.
3. Bake for 8 minutes or until the almonds are lightly toasted. Allow cooling completely.
4. Place the almonds in the blender and process them. First, all the almonds are going to be crushed. When they start to stick to the processor, they have to be stopped and mixed with a spatula.
5. Process again and repeat the same process several times until the almonds begin to release their natural oils, first a ball will form.
6. Continue processing until the ball that was formed begins to take the consistency of almond cream.
7. Store in an airtight container in the refrigerator.

This recipe is suitable for Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 4 healthy fat servings, for <20 pounds.

Instructions

1. Preheat the oven to 350ºF (180ºC).
2. In a large bowl beat the egg with 1 egg white and 4 tablespoons of xylitol until it becomes a foamy compound.
3. Add the grated orange zest, the vanilla seeds, the sunflower oil, the almond milk and mix well.
4. In another bowl, mix all the flours, the baking soda and the cream of tartar and add them to the liquid compound. If it is too dry, add a few more tablespoons of almond milk.
5. Add the cacao nibs and mix well.
6. Distribute the compound in muffin molds or cake mold.
7. [OPTIONAL] *** In a small saucepan, melt 1 tablespoon of xylitol, when it entirely melts beat the remaining egg white and add the melt xylitol.
8. Put a teaspoon of the compound of egg white and xylitol on the surface the most muffins and mix the surface lightly with a fork, to integrate a bit the two compounds.
9. Garnish with the whole almonds and bake for 20 minutes.****

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings and 4 grain serving, but just 1 protein serving, for <20 pounds.

For this recipe, you may need:
    

Instructions

1. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

Instructions

1. It is best to prepare the dough the night before: in a large bowl, mix flour, xanthan, psyllium husk and coconut sugar very well.
2. Put the yeast in 1/2 cup of warm water and stir until the yeast dissolves completely. Join the water with yeast to the flour mixture. Stir with a spatula.
3. Also, join the beaten egg and the almond milk with the dough and keep working with the spatula until the ingredients are thoroughly absorbed.
4. When all the ingredients are absorbed, a more sticky and less homogenous will be formed. Work it with your hands until it starts to become homogeneous and to become smoother. At this point, it will not stick so much anymore.
5. Add the ghee in pieces and work the dough with your hands until the ghee has been completely absorbed and a perfectly smooth dough is left.
6. Form a ball with the dough, put it in the big bowl, cover it on the contact with plastic wrap and let it rest, inside the oven off, at least 8 hours (or even better all night).
7. The next morning, the dough will have grown. There may be some small crack in your mass, it is normal.
8. Cut two thin slices of orange, cut them in half, put them on a baking sheet lined with baking paper and sprinkle with cinnamon. Bake 10 minutes at 350ºF (180ºC).
9. Put the dough on top of a smooth surface and form a chunky string of dough. If you’re not going to fill it with this chocolate ganache, it’s your time to hide what you want in the dough. Make sure that the dolls are well hidden with the dough because during the cooking the dough could be opened a little.
10. Join the two ends of the cord to form the roscón. Make sure you join the dough well with your fingers, make sure there are no marks left.
11. Put your roscón on a tray lined with baking paper and decorate it. With a brush, paint the surface with almond milk, sprinkle with 1 teaspoon of xylitol, place the orange slices and chopped almonds.
12. Bake the roscón at 320ºF (160ºC) for 40 minutes. If you think it will brown very quickly, you can put a sheet of baking paper on top.
13. Before removing the roscón, make the test of the toothpick. Take it out of the oven and let it cool.
14. If you are going to stuff it with this chocolate ganache, when it’s cold, open the roscón in half, like a sandwich. Cover the base with the chocolate ganache, hide the dolls, and place the top of the Roscón.