Instructions

1. Preheat the oven to 338 ºF (170 ºC).
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Also, add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, for <20 pounds.

Instructions

1. The first thing is to chop the pumpkin and carrots and bring them to boil in plenty of water.
2. Preheat the oven to 330º F.
3. Meanwhile, crush the oat with the help of a blender and combine it with the other flours, the cream of tartar and the baking soda.
4. Put the flour mix in a big bowl and add the eggs, egg whites, oil and xylitol.
5. Mix until is homogeneous and add the coconut milk.
6. Drain the carrots and pumpkin and crush them in the blender, until turning them into a smooth puree.
7. Add the puree and grated coconut; Mix everything until it is homogeneous.
8. Put in a silicone mold and bake for about 45 or 50 minutes.
9. Before removing it from the oven, let it rest for 10 minutes, inside the oven, with the lid half open.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 6 grain servings, 6 healthy fat servings, 2 protein servings and 2 veggies servings 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.

Instructions

1. Preheat the oven to 350ºF (180ºC).
2. In a large bowl, mix all the dry ingredients: flours, grated coconut, xylitol, cloves, baking and tartar cream. Mix well.
3. In another bowl mix the egg whites, the undone coconut oil and the oat milk. Beat well and combine the flour mixture. Mix until there is a stable compound.
4. With oven gloves on, peel prickly pears and cut them into half slices. Prickly pears have many seeds, which are edible but very hard and cannot be bitten. They can be left and swallowed whole, but I prefer to remove them.
5. Place the coconut compound in a silicone mold. It can be a single mold or more small molds.
6. Place the half slices of prickly pears on the surface of the coconut compound.
7. Bake for 35 minutes.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds. For a complete breakfast, integrate with the remaining protein and phase veggies.

Instructions

1. Preheat the oven to 350° F (180 °C)
2. Remove the butter from the refrigerator to soften
3. Using a blender, grind 1/4 cup of oat  into thick flour
4. In a bowl, mix the ground oat, remaining whole oats (1/8 cup), lentil flour, a tablespoon of xylitol and a pinch of salt
5. Add coconut butter and almond milk and work quickly with your hands, without forming a dough; The consistency should be similar to wet sand with large crumbs and easy to compact
6. Put the remaining xylitol in the base of an individual mold and put the berries on top
7. With the hands distribute the sandy dough, without pressing it, and leaving some piece of fruit uncovered
8. Bake for 15-20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get one breakfast for >20 pounds. For a complete breakfast, remember to add you serving of phase veggies.

Instructions

1. Preheat oven to 340º F (170º C)
2. In a large bowl, mix all the dry ingredients
3. In another bowl, beat the egg whites well and then add the oat milk
4. Peel two apples and beat with beets until smooth
5. Combine the egg whites, the milk and the puree to the compound of flour, to mix well
6. Add the grated orange skin and mix again
7. Pour the compound into a silicone mold
8. Cut the remaining apple into slices and arrange them on the top of the cake
9. Bake for 50 minutes in a ventilated oven

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 3 full breakfasts for <20 pounds or 2 full breakfasts for >20 pounds.

Instructions

1. Preheat the oven to 180º C (350º F)
2. In a large bowl, mix the oat flour with the xylitol and lemon zest and mix well
3. In a small bowl prepare a vegan egg by mixing 3 tablespoons of chickpea flour with 3 of water
4. Beat the oat flakes with 1/4 cup of boiling water, to obtain a moist porridge; This passage can be skipped if you use the remains of the oat milk
5. Add the vegan egg, moist porridge (or milk remains) and oat milk to the flour mixture and mix well
6. Wash the cherries and put them whole in the bottom of a silicone mold
7. Pour all the compound on the cherries; it is not necessary that they are completely covered
8. Bake in a ventilated oven for 40 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

Phase 1: With these quantities, you get 3 full breakfasts for <20 pounds or 2 full breakfasts for >20 pounds.
Phase 3: With these quantities, you get 6 servings of grains and 3 of fruits for <20 pounds or 4 servings of grains and 2 of fruit for >20 pounds. It also contains less than one serving of protein. For a full breakfast add the remaining fruit and protein and healthy fats and phase vegetables.

Instructions

1. Preheat the oven at 160º C (320º F)
2. In a large bowl, mix the flours, cream of tartar, baking soda and xylitol
3. Lightly beat the egg whites with the oat milk; add this compound to the flours
4. Squeeze the juice of half lime in the compound and add some lime zest; mix until homogeneous and elastic
5. Wash the blueberries and add them in the compound, mix well
6. Put the compound into a silicone mold and bake in a ventilated oven during 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD P1; These amounts correspond to 3 complete breakfasts for <20 pounds, or 2 complete breakfasts for >20 pounds.

Instructions

1. Preheat the oven at 350°F (180°C)
2. Start by boiling the water and milk with cinnamon, birch xylitol and a piece of lemon peel in a large skillet
3. When it is boiling, add the brown rice and let  it cook over medium heat; mix occasionally so it does not stick
4.  Let the rice cook until it is cooked and has absorbed all the liquid and has the consistency of a dry risotto (if the liquid is absorbed before the rice is cooked, add boiling water, never cold water)
5. When the rice is ready to let it cool
6. Peel the apple and mash it in a blender until it is a homogenous puree
7. In a bowl beat the egg whites and add the apple
8. Remove the lemon peel from the cold rice, join the rice to the egg whites and mix until homogeneous
9. Put the compound in a silicone mold and bake for 55/60 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD P1; These amounts correspond to 3 breakfasts for <20 pounds, or 2 breakfasts for >20 pounds. For a complete breakfast add the remaining phase fruit.