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. Preheat the oven to 350º F (180º C)
2. In a large bowl mix well all the dry ingredients: flours, xylitol, spices, cream of tartar and baking soda
3. In a smaller bowl mix the almond milk with oil and eggs
4. First add the milk, oil and egg compound to the flour and then the pumpkin puree
5. Mix until homogeneous
6. 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.

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 oven to 160 ° C
2. In a large bowl, mix the defatted coconut flour, with the sorghum, tapioca, chickpeas, grated coconut, cream tartar and bicarbonate
3. In another bowl, mix the eggs with the xylitol and the coconut oil, beat until homogeneous
4. Combine the liquid compound into the flour mixture and mix well, it will remain a fairly dense compound
5. Add the coconut milk
6. Crush the cacao paste into very small pieces and add them to the compound, mix well
7. Divide the compound into paper cupcake molds
8. Bake in a ventilated oven for 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 1/2 portion of healthy fats and phase fruit and vegetables.

Instructions

1. Combine 1/2 cup of sorghum flour with chickpea flour, in a large bowl.
2. Add dry yeast and pinch salt and mix well.
3. Combine the water and work a little with your hands to create a fairly uniform dough.
4. Cover with a clean cloth and store in a place without direct light or moisture *
5. Let stand 4 hours
6. Put a sheet of baking paper on top of your work plane and place the dough, which will have grown enough ** and sprinkle with the remaining flour spoon
7. Divide the dough into three equal parts, and with each of the parts forms a small bowl of dough
8. Put a spoonful of jam in the center of the dough and close it gently, giving it the shape of a bun
9. Put the rolls on a baking tray and bake them for 30 minutes in a preheated ventilated  oven at 180º C (350º F)

The muffins are ready to eat!

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these amounts, you obtain 3 portions of grains for >20 pounds, but only 1 portion of proteins. For this reason, this recipe complements very well my recipe of Homemade ACE custard without lactose; Making both recipes together, you have to integrate with the remaining fruit.

Instructions

1. Preheat the oven to  180º C (350º F).
2. In a ceramic bowl, undo the cacao and coconut oil and mix until homogeneous.
3. While the cacao and oil mixture is cooled slightly, lightly toasted the hazelnuts for 5 minutes in the oven at 180º C (350ºF).
4. Allow to cool completely and cut into thick pieces.
5. In a large bowl beat eggs, xylitol, and a pinch of salt.
6. When the cacao and oil composition is no longer hot, add it to the eggs and stir until homogeneous.
7. Add the flours and mix until the compound is homogeneous.
8. Add chopped hazelnuts.
9. Pour the compound into a square or rectangular silicone mold.
10. Bake for 25 minutes in a static oven.
11. After 25 minutes, remove from the mold to cool and cut into squares of the same dimension.

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

Instructions

1. Preheat the oven to 160º C (320º F) if it is ventilated or 180º C (350º F) if it is static
2. Peel and cut the pears into small pieces and beat the half until puree and leave the other half to soak in cold water with a few drops of lemon juice, to avoid that it oxidizes
3. Mix the pear puree with the oat milk and form a homogeneous compound
4. In a large bowl mix the flour with baking soda, cream of tartar and xylitol
5. Combine the pear and milk mixture in the flour and mix until a homogeneous compound
6. Pour the compound into a (small) silicone mold for plum cakes
7. Drain well the pears in pieces and put them in the top part of the plum cake
8. Grate lemon peel over pears
9. Bake for 30/35 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get a complete breakfast P1 for >20 pounds.

Instructions

1. Lightly chop the oat flakes and mix with the other two flours in a large bowl
2. Add the spices, salt, and xylitol to the flour mixture
3. Beat the egg well and mix it with the grated lemon zest
4. Also, join the oil and work the mixture with the hands
5. Create a compact dough and store in the refrigerator, wrapped in transparent paper, for 20 minutes
6. After 20 minutes, place the dough between two sheets of baking paper and stretch it to a thickness of about 1/2 centimeter
7. Cut the cookies into a round shape *
8. Place them on a tray lined with baking paper and bake for 10 minutes in a static oven preheated to 180 ° C (350º F)

This recipe is suitable for the Fast Metabolism Diet – FMD P3; With these quantities, you get 6 grain servings, 2 protein servings and 2 healthy fat servings, for <20 pounds.