Instructions

1. Make the poolish: put in a large bowl, 60 ml – 1/4 cup of water, 5.5 g of yeast and 2 tablespoons of the rye flour. Mix well until obtaining a homogeneous mixture, with a little thick consistency. Cover with a clean cloth and let stand in a warm place for 1 hour.
2. After an hour, add the rest of the water, the rest of the flour and the salt, in the same bowl where you made the poolish.
3. If you do it by hand: stir in a circular way with the stick of a wooden spoon, until the ingredients have been incorporated and you have a homogeneous dough. It will take 10-15 minutes.
4. If you use a mixing machine: mix the ingredients with your dough hooks, at the minimum speed and increase the speed little by little, until the ingredients have been incorporated and you have a homogeneous dough.
5. Wet your work surface with water and pour the dough. Knead a little the dough with wet hands (so that it does not stick), and give it a rounded shape. You don’t need to knead too much.
6. Spread a wide bowl with a few drops of oil (so that it does not stick) and put the dough inside. Cover the dough with a piece of transparent paper and let stand about 2 and a half to 3 hours, until the dough has doubled or tripled in size.
7. Create your loaf pan: Cover a small basket or large bowl with a clean, dry cloth. With your hands, adapt the cloth to the shape of the bowl and spread a little rye flour on the top.
8. After three hours: Put a little rye flour on your work surface and pour the dough. Very delicately and without hitting it, give the dough a rounded and smooth shape. Put the dough into the mold, with the most beautiful part down and smooth the surface without pressing the dough. Cover with a cloth and let stand for half an hour in a warm place.
9. Preheat the oven to 480 ºF (250 ºC), with heat only below, and put water in an oven-safe casserole, and let it boil.
10. After half an hour: the dough will have puffed up a bit, put it very carefully on a baking sheet. You will see that some cracks will form on the surface, it is normal.
11. Put the pan of boiling water into the oven to create steam and bake your loaf at 480 ºF (250 ºC) with heat only below, lasting 20 minutes. After 20 minutes: take out the saucepan and let the steam out, heat up and down and the temperature at 420 ºF (220 ºC), bake 35 minutes more.
12. Let the bread cool on a rack before cutting it.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 y Phase 3.

Instructions

1. For the muffins: Preheat the oven to  338º F (170ºC).
2. In a large bowl, mix the flours, the cacao, the sweetener, the bicarbonate and the cream of tartar. Mix well.
3. Add vegetable milk little by little, mixing so that no lumps remain. There should be a homogeneous and creamy mass. If necessary, add a little water.
4. Add the coconut oil and mix again.
5. Divide the dough into muffin molds. It is best to use a tray of muffins with 1-use paper molds or silicone molds.
6. Bake for 25 or 30 minutes.
7. For the decoration: while the muffins are in the oven undo the coconut oil in a pot and add the cocoa powder, little by little and the sweetener. Mix well until there is a chocolate sauce.
8. When the muffins are cooked, decorate them with the chocolate sauce and grated coconut and let the sauce solidify.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 6 healthy fat servings and 6 grain servings for <20 pounds,  or 4 healthy fat servings and 4 grain 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: