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. Preheat the oven at 275º F.
2. In a bowl, mix all ingredients, except coconut oil and xylitol.
3. Put the oil and xylitol in a small pot over low heat, until it dissolves completely.
4. Join the oil and xylitol to the rest of the ingredients and mix well.
5. Put the mixture on a tray lined with baking paper and bake about 45 minutes.
6. Let cool and break the granola into small irregular pieces.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. With these amounts, you get 6 grain servings and 6 healthy fat 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. 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

• Preheat the oven to 150º C (302° F)
• Grind the grated coconut for a couple of minutes with a blender, to have a finer consistency
• In a large bowl, mix crushed coconut, xylitol, and egg
• Melt the coconut oil, in a casserole or in the microwave, and add it to the compound
• Mix the compound until it is homogeneous and, with the hands, form little balls
• Place a raw hazelnut on top of each ball
• Arrange the pastries on a baking sheet with baking paper and bake for 15 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings 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.