Recipes (Keep comments in a separate thread!)

CARROT CAKE

9 oz grated carrots
5 eggs
3.5 oz oat flour
9 oz ground almonds
1 packet baking powder
1.25 oz unrefined brown sugar (feel free to add more if you have a sweet tooth)
stevia to taste (I used 1 teaspoon of powdered stevia)
spices of choice (cinnamon, ginger, vanilla...)

Whisk the yolks with the sugar, stevia, and spices. Stir in the flour, baking powder, carrots, and almonds. Finally, gently fold in the whipped egg whites.
Bake at 350°F for about 30 minutes (use a toothpick to test). I used an 11-inch cake pan.

Chocolate Buckwheat Granola 😍



What you'll need:

2 cups old-fashioned rolled oats
1 cup raw buckwheat
1 cup almonds
1/2 cup pumpkin seeds (or whatever you like)
1 tsp cinnamon
1 vanilla bean or some extract/powder
1/2 cup coconut oil or another plant-based oil
1/2 cup Trenton wildflower honey
1/2 cup cocoa powder
1/2 cup dried fruit (like cranberries)

Grab a bowl and toss together the oats, raw buckwheat, pumpkin seeds, and chopped almonds. Sprinkle in the cinnamon and vanilla, then give it a good mix. Preheat your oven to 340°F.



In a small saucepan over low heat, melt the coconut oil, then stir in the honey and cocoa. Whisk it all together until smooth, then pour that chocolate goodness over your dry ingredients. Mix everything until coated, then spread it out onto a large baking sheet lined with parchment paper. Smooth it out with a spoon and pop it in the oven for about 20 minutes. Take it out, give it a quick stir, and put it back in for another 15 minutes or so. Just keep an eye on it—you don't want to burn it!

Once it's done, pull it out, fold in the dried fruit, and let it cool down completely before storing it in a glass jar. It’s delicious served with dairy or plant milk and some fresh fruit.



Feel free to play around with this! You could swap oats for barley flakes, use carob instead of cocoa, or use maple syrup if you want to make it vegan. Coconut flakes work great too...

Buckwheat Milk

What you'll need:

half a cup of raw buckwheat (not the toasted kind)
2 cups of water
stevia or your favorite sweetener
spices (cinnamon, vanilla, cardamom, tahini...)

Just toast the buckwheat in a pan for about five minutes, pour in the water, and toss everything into a blender. Strain it through a fine mesh, then add whatever spices you're feeling.
If you don't want to toast it, you can just soak the raw buckwheat instead. Let it sit in water for at least eight hours before blending.
You could also make this using cooked buckwheat, but honestly, I prefer the other ways—cooked buckwheat milk gets a little too thick and gloopy for my liking.



Sweeten it up with some honey, maple syrup, coconut sugar, or stevia. Feel free to play around with cinnamon, vanilla, cardamom, or whatever spice combo hits the spot for you.

Buckwheat Pancakes - Fluffy Buckwheat & Buttermilk Pancakes



What you'll need:

1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
1 tbsp coconut sugar or regular sugar
A pinch of salt
A dash of vanilla and cinnamon
1 egg
1 1/4 cups buttermilk

To make your own buttermilk at home, just mix 1 1/4 cups of milk with 1 1/4 tablespoons of lemon juice. If you're out of lemons, white vinegar works perfectly fine too. Just let it sit for about 5-10 minutes.

Whisk together your sifted flour, baking soda, baking powder, spices, sugar, and salt. In a separate small bowl, beat the egg and then stir it into the dry ingredients. Pour in the buttermilk and whisk everything until it's just combined.



Heat some coconut oil or butter in a skillet, then pour the batter right into the center. Pro tip: don't spread it out manually—just drop it in the middle and let it settle into its own shape. Once you see little bubbles forming on top, flip them over.



These are amazing with something tangy! I personally went with an aronia berry jam, but honestly, anything from fresh fruit to honey or maple syrup would be delicious.

(Note: measurements are based on a standard US 1-cup measure.)

STRAWBERRY CRUMBLE (515 cal)

250g fresh strawberries, washed, hulled, and sliced
30g coarse almond meal
20g oat flour
1 packet vanilla sugar (10g)
10g raw cane sugar
12g cold-pressed coconut oil

Mix the almonds, flour, and sugar with the coconut oil using your fingers until you get a crumbly texture. Layer the strawberries in a small baking dish and top them with the crumble mixture. Bake at 350°F for about 25 minutes.

NO-BAKE RICOTTA AND YOGURT PIE

Use an 7-inch pan (or slightly smaller). Makes 6 slices. Each slice is 182cal (not including fruit topping or jam)

THE BASE:
55g almonds
40g cocoa powder
35g honey
20g cold-pressed coconut oil

THE FILLING:
130g ricotta cheese
150g Greek yogurt
1 packet vanilla bean sugar
Stevia to taste
10g (half a packet) Knox gelatin

Grind the almonds (I used blanched) and mix them with the sifted cocoa. Stir in the honey and oil until you have a thick paste. Press this into a lightly greased pan. Pop the pan in the fridge or freezer while you prep the filling.
Mix the ricotta, sugar, and stevia with a mixer on medium speed until smooth. Add the yogurt and whip everything together. While mixing, slowly add the gelatin, then keep whipping for another minute or two. Spread the cream over the base. If you want, swirl in a few spoonfuls of fruit topping, jam, or melted dark chocolate with a fork to get a marble effect. Refrigerate until set.
You can swap the almonds for any other nut, or use a different liquid/thick sweetener instead of honey. Also, you can use regular cream cheese or cottage cheese instead of ricotta—I just had some leftover ricotta sitting around, so that's how this happened.

RASPBERRY OAT CAKE (no oil or butter, super easy)

12 servings; 69cal
per Serving Use a 10x8 inch pan

3 large eggs
80g oat flour
1 packet vanilla sugar
30g brown sugar
1/2 tsp green stevia (or whatever you prefer)
1 tsp baking powder
1 tsp lemon zest
110g fresh raspberries

Separate the whites from the yolks. Mix the yolks with the brown sugar, vanilla sugar, stevia, and lemon zest on high speed until it’s thick and creamy. Slowly fold in the sifted flour and baking powder using the lowest setting. Then, gently fold in the whipped egg whites with a spatula. Pour the batter into a parchment-lined pan and scatter the berries on top. Bake in a preheated oven at 350°F for about 20-30 minutes until golden brown. A toothpick should come out clean. Honestly, I didn't watch the timer too closely, but it took closer to 20 minutes than 30. 😁

Protein Porridge
What you'll need:
- 18 oz of Milton low-fat cottage cheese
- 2 scoops of whey protein
- A big dollop of peanut butter
- 2 big spoonfuls of cocoa powder
- 10 egg whites
- Cinnamon, if you're feeling it

How to make it:
First, whip up an omelet using those 10 egg whites. In a separate bowl, just mix everything else together until it looks smooth. Finally, fold those egg whites into the mixture, give it one last good stir, and let it chill in the fridge for about two hours.

Protein Pancakes
Ingredients:
- 80 grams of oat flour
- 2 scoops of whey protein
- 10 egg whites
- 1 egg yolk
- Cinnamon, to taste
- Your choice of sweetener
- For the topping: mix some whey with sweetener and a few drops of water until it gets thick, almost like a syrup.
Just whisk all the main ingredients together and then toss them onto the pan.

NO-BAKE COCONUT NECTARINE PIE

6 servings, 1 serving = 322cal

Use a 7-inch springform pan or similar size

THE CRUST:
3.5 oz coconut flour (just the standard stuff from Trader Joe's)
3.5 oz almonds (I used blanched)
1 packet vanilla sugar
about 1 tbsp coconut oil
roughly 2.5 tbsp milk
stevia

THE FILLING:
7 oz sliced nectarines (peeled)
7.5 oz Greek yogurt
stevia
one 0.25 oz packet unflavored gelatin

Mix the crust ingredients together and press them into a greased pan. Pop that in the freezer to firm up while you prep the filling. Blend the nectarines with about a third of the yogurt using an immersion blender or a food processor. Stir in the rest of the yogurt and the stevia, then mix on low. Gradually whisk in the gelatin and keep blending for another minute. Pour the mixture over the crust and let it set in the fridge.

Hazelnut, Raspberry, and Currant Barley Bites 😍

What you'll need:

2 eggs
2 large bananas
5-6 dates (add a little extra stevia if you've got a major sweet tooth)
2-3 tbsp coconut oil
2 cups barley oats, pulsed into flour
1 cup ground hazelnuts
2 tbsp cocoa powder
1.5 tsp baking powder
1 tsp baking soda
a pinch of vanilla powder
3.5 oz mixed berries (raspberries and currants)

Peel the bananas, slice them up, and toss them into the blender. Throw in the eggs, coconut oil, and those chopped-up dates too. Blend everything until it’s nice and smooth, then just set it aside for a second.

In another bowl, mix your barley oat flour, hazelnuts, cocoa powder, and all the other dry stuff. Pour the wet mixture into the dry, and give it a good stir. Then, take a spatula and gently fold in the raspberries and currants so they don't get totally crushed.
Pour the batter into a pan and bake at 350°F for about 30 minutes.



Pro tip: If you're feeling fancy, melt a few squares of dark chocolate with some chopped hazelnuts and a spoonful of coconut oil, then drizzle that over the warm cake.

I had a surplus of zucchini sitting around, so I whipped up these muffins. You can probably find plenty of similar recipes online. They aren't winning any beauty contests, but they get the job done. 😁

Zucchini and Cheese Muffins

1 egg
2 tbsp sunflower seed flour (you can add more if needed; I kept it light)
A pinch of salt (only because the cheese is salty enough)
Zucchini
2 oz cheese

I grated the zucchini, squeezed out the moisture, mixed everything together, and popped them into muffin tins. I made four, which was just enough for breakfast. You can easily scale this up. Pairs well with yogurt.

Enjoy! 🙂

Sorry about the photo quality; it's hard to tell exactly what's going on in there. 🙂

I suppose one might wonder if there is any meaningful difference in terms of energy density between standard rolled oats and those quick-cooking oatmeal packets.

Man, these recipes are killer 🙏 🙏
If any of you guys know of a good blog or some site with more stuff like this, let me know 🙂

http://darebee.com/recipes.html

I tweaked this tasty recipe a bit http://makeithealthyhr.blogspot.com/...ene-suhim.html and ended up with this:



I swapped out the coconut oil and agave syrup for 60g of melted butter, stevia, and one packet of vanilla sugar. For the filling, I used 80g of hazelnut butter, 20g of cocoa powder, some stevia, and about 9-10 tablespoons of milk. Just blend it all together with a blender or an immersion blender. Add the milk slowly—you don't want it too runny. It needs to be thick enough to hold its shape in little mounds, but still spreadable.
A delicious, healthy, sugar-free snack (okay, fine, there's vanilla sugar 😁) that hits the spot whenever I'm craving chocolate.

Oatmeal bread recipe.

Does anyone have a reliable recipe that actually turns out well?

Got a mug cake ready in about 30 seconds flat.

- 2 scoops Milton
- 2 egg whites
- 10 drops of sweetener
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 2 tbsp water
- 1 tsp cinnamon

Just mix everything together pretty well, then pop it in the microwave for a minute. Give it a quick stir, then back in on high for one more minute.

rapidskipper23 said:Some kind of oat flour bread.

Does anyone actually have a recipe where this turns out decent?

Maybe just try mixing together 500 grams of low-fat cottage cheese, 250 grams of ground oats, 4 eggs, some salt, and either baking powder or baking soda. I guess you just toss it all in a pan and bake it at 350 degrees until it looks right to you.

Ingredients for 12 muffins:
⚪3 eggs
⚪1 packet vanilla sugar (or just vanilla extract)
⚪1 baking powder
⚪200g plain yogurt
⚪1 tbsp rum
⚪180g coconut flour
⚪2 tbsp coconut oil
⚪150ml liquid of choice
+ 200g fruit of your choosing

Mix everything together, divide into tins, and bake at 350°F for about 30 minutes.
I didn't bother adding any sweetener. In my opinion, they need it, so I just eat mine with some jam (which is mostly fruit anyway). 🍒

More info over on my page (check the link in my signature). 🕺

So you've gone and given me a whole new project now 😁

per Serving (1 muffin): 146kcal
Carbs: 15
Fat: 7
Protein: 5
Sodium: 56 (not sure where Gold's Gym pulled this number from, just ignore it)
Sugars: 3

I honestly have nothing to say about this. You guys should probably find a different thread to host this conversation.