cardamom – Cooking with a Cat

Name: Soft Vegan Gingerbread man
Prep time: 45 min
Cook time: 10 min
Yield: 6 - 4
Ingredients: 1 - 1/2 cup of white sweet potato *; 1 cup of whole spelt flour; 1/2 cup of oat flour; 1/3 cup of birch xylitol - or stevia to taste; 1 teaspoon ginger powder; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg powder; 1 teaspoon of cardamom powder; 1 teaspoon of clove powder; 1 teaspoon of baking soda

Christmas is coming: Vegan Gingerbread

Eloisa Faltoni — Thu, 30 Nov 2017 11:31:21 +0000

The gingerbread man is one of the most famous and recognizable symbols of Christmas. Although each country has its traditions, these cookies have become a Christmas icon.

It seems that the origin of gingerbread goes back to 992 when an Armenian monk brought this recipe to France. From there, these cookies spread throughout Europe; but they obtain their peculiar characteristic form just when Elizabeth I of England did not begin to give similar gingerbread cookies to her guests.

Today I propose my version of gingerbread men, super simple and without added fats, perfects for Phase 1.

They are a quick and original version; it is a cookie with a softer texture than the classic and flavored Christmas.

This recipe is part of my Christmas recipe e-book “Fast Metabolism Xmas,” will soon go on sale the 2nd Edition.

I hope you like this recipe; enjoy a healthier Christmas!

Soft Vegan Gingerbread man

Print This

Phase 1 Serves: 6 - 4 Prep Time: 45 min. Cooking Time: 10 min.

Ingredients

1 - 1/2 cup of white sweet potato *
1 cup of whole spelt flour
1/2 cup of oat flour
1/3 cup of birch xylitol - or stevia to taste
1 teaspoon ginger powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg powder
1 teaspoon of cardamom powder
1 teaspoon of clove powder
1 teaspoon of baking soda

Instructions

Wash the sweet potato well and put it whole (with the skin) in a pot with plenty of water.
Let it boil covered for about 30 minutes.
Let the sweet potato cool, peel and shave with a fork.
Preheat the oven to 350ºF (180ºC).
Mix the crushed sweet potato with the rest of the ingredients and mix them with your hands, until form a homogeneous dough.
Let the dough rest for a few minutes, place it between two sheets of baking parchment and stretch it with a rolling pin; the thickness that is between 1 and 1/2 centimeter.
It is a mass a little difficult to work because it is a bit wet, better be quick so it does not stick too much.
With a cookie mold cut all the cookies you want. If you do not have a cookie mold or if you’re going to go faster, you can avoid spreading the dough with the rolling pin: just make some balls and leave some marks with the fork.
Place the cookies on a baking sheet lined with baking paper and bake about 10 minutes. If they are more chubby cookies, you can leave 5 more minutes in the oven.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 6 grain servings for <20 pounds or 4 grain servings for >20 pounds.

Notes

*You can use another color sweet potato (for example yellow or orange) but you have to keep in mind that it will influence the color of the cookies.

The post Christmas is coming: Vegan Gingerbread appeared first on Cooking with a Cat.

Pumpkin Spice Muffin

Eloisa Faltoni — Fri, 08 Sep 2017 08:01:10 +0000

I am a true lover of pumpkin, and now that September has arrived and I see again pumpkins in many shops, I have decided to give myself a treat. So I’ve prepared pumpkin muffins with spices, really tasty. They are very simple to prepare and do not require much time.

These muffins are perfect for breakfast as they are very complete. Its sweet and spicy taste will conquer all. As always, I hope your opinions

Pumpkin Spice Muffin

Print This

Phase 3 Serves: 2 - 3 Prep Time: 10 min. Cooking Time: 45 min.

Ingredients

1 cup pumpkin puree
3/8 cup of sorghum flour
3/8 cup lentil flour *
2 eggs
3 tablespoons coconut oil
1/4 cup almond milk **
3 Tablespoons of Birch xylitol
1/2 teaspoon of ground cinnamon
1/2 teaspoon of clove powder
1/2 teaspoon of cardamom powder
1/2 teaspoon of star anise powder
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda

Instructions

Preheat the oven to 350º F (180º C)
In a large bowl mix well all the dry ingredients: flours, xylitol, spices, cream of tartar and baking soda
In a smaller bowl mix the almond milk with oil and eggs
First add the milk, oil and egg compound to the flour and then the pumpkin puree
Mix until homogeneous
Divide the compound into muffin molds and bake for 40 – 50 minutes. To check if the muffins are cooked click one with a toothpick, if it comes out clean they are ready.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for <20 pounds or 2 breakfasts for >20. For a complete breakfast, add veggies, fruit and the remaining healthy fats.

*If you have to lose <20 pounds, add only 1/4 de cup of lentil flour.

Notes

*In this recipe 1/4 cup of almond milk is used as a seasoning. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbology

The post Pumpkin Spice Muffin appeared first on Cooking with a Cat.

Green Smoothie Bowl: a delicious breakfast

Eloisa Faltoni — Mon, 28 Aug 2017 17:10:33 +0000

Today I want to propose a breakfast that you can prepare in 5 minutes and is really delicious. It is a raw and vegan smoothie bowl made with kiwi and oats.

This is a perfect breakfast for those who have little time in the morning but do not want to give up having breakfast. In addition, this smoothie bowl contains cardamom, which apart from giving it a very original spicy touch, also gives it its digestive properties.

This breakfast has already become a real vice for me. I hope you like it

Green Smoothie Bowl

Print This

Phase 1 Serves: 1 Prep Time: 5 min. Cooking Time: 0 min.

Ingredients

1 cup of kiwi
1/2 cup of raw oats
1/4 cup spinach baby
1 or 2 teaspoons of xylitol birch
1/2 teaspoon of cardamom
1/2 cup of water

Instructions

Peel the kiwi and cut into small pieces
Wash the spinach thoroughly
To put the glass of the mixer all the ingredients, except some bit of kiwi and an oat teaspoon to decorate
Beat until a perfectly homogeneous and slightly dense smoothie
Serve in a bowl and garnish with remaining oats and kiwi

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 1 full breakfast for <20 pounds.

For this recipe, you may need:

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post Green Smoothie Bowl: a delicious breakfast appeared first on Cooking with a Cat.