FRUIT

GINGER AND PEAR CAKE

12 portions

200 gr almond flour
½ tsp baking soda
2 tsp baking powder
½ tsp sea salt
4 tbsp stevia powder or to taste
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
2 tsp ground ginger
100 ml ghee or coconut oil
2 eggs
½ cup unsweetened Greek yogurt
¼ cup unsweetened almond milk
3 peeled pears, thinly sliced
1 tbsp ghee
2 tbsp stevia powder
1 tbsp ground ginger
juice of 1 lemon
150 gr allulose powder
50 ml water
3 tbsp just boiled water

Greased a removable bottom round pan.

In a bowl, mix the flour, baking soda, baking powder, salt, 4 tbsp stevia, cinnamon, cloves, nutmeg and ginger. Mix and add the liquids, stirring after each addition: 100 ml of ghee, eggs, yogurt and almond milk. Set aside.

In other bowl, carefully mix the pears, 1 tablespoon of ghee, 2 tablespoons stevia, ginger, and lemon juice. Set aside.

Preheat the oven to 350º F.

Place allulose and 50 ml of water in a small pot over medium heat. Stir occasionally until golden brown, about 15 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Now add the pears and carefully combine.

Then distribute the pears over the entire base of a removable-bottom round cake mold. They should be in 2-3 layers.

Now pour the flour mixture over the pears.

Bake for about 35-40 minutes or until a toothpick inserted comes out dry (place a sheet of aluminium foil under because it drips liquid). Remove from oven and let stand 10 minutes. Now flip the cake over a plate.

Per serving
Cal: 228.7 P: 6.0 F: 18.3 Cb: 11.4

STRAWBERRY CAKE

12 servings

2 eggs

90 gr stevia powder or to taste

1 ½ tsp vanilla essence

200 gr almond flour

2 tsp baking powder

50 ml coconut oil

90 ml almond milk

MERINGUE

240 g allulose powder

80 ml water

4 egg whites at room temperature

½ tsp cream of tartar or 1 tsp lemon juice

1 pinch of salt

800 gr sliced strawberries

Preheat oven to 350º F. Grease a removable round mold of about 20 cm in diameter, cover the bottom with baking paper.

In a bowl, beat the eggs with the stevia and vanilla. Add flour, baking powder, and oil. Finally add the milk. Stir to combine.

Pour the batter into the mold and bake for about 30 - 40 minutes or until a toothpick inserted comes out dry. Take out, let cool and unmold.

Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.

Beat the egg whites with the cream of tartar and salt at medium speed and gradually increase to maximum speed, until soft peaks begin to form.

When the syrup is ready (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.

Once all the syrup has been incorporated, continue beating until the bowl is cold.

Place the sponge cake on a cake plate and cover with the meringue. Distribute the strawberries over the entire surface.

Per serving:

Cal: 180.9 P: 6.6 F: 14.9 Cb: 9.2

APPLE MILLE FEUILLE

8 servings

CARAMEL

150 gr allulose poder

50 ml water

MILLE FEUILLE

1.5 kg apples

juice of 2 lemons

2 tsp cinnamon powder

75 gr stevia powder or to taste

VANILLA SAUCE

500 ml almond milk

2 tsp vanilla essence or to taste

2 yolks

4 tbsp stevia powder or to taste

¼ tsp guar gum

Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 8-10 minutes. Pour into a long mold. Set aside.

Preheat the oven to 350º F.

Peel and slice the apples very thin using a mandolin. Place them in a bowl and add lemon juice, cinnamon, and stevia. Stir gently to incorporate.

Start placing the apples at the bottom of the pan. Press with your hands so that they get tightened. Cover with aluminum foil.

Place the mold inside a bigger dish or tray because it will leak. Place in oven for 30 minutes. Remove aluminum foil and bake 30 minutes.

Remove from oven and cool on a rack. Refrigerate.

For the sauce in a pot over medium heat add the milk and vanilla. Heat, taking care that it does not boil and stir with a wooden spoon. Remove from heat.

In a medium bowl, beat with the hand mixer, the yolks together with the stevia until well combined. Now add the hot milk in the form of a thread over the yolks and continue beating until the mixture is combined.

Now return this mixture to the pot and heat slowly over low heat for about 5 minutes. (do not boil because it curdle). Then remove from the heat and keep stirring for another minute. Add the guar gum and stir.

When serving peel off the edge with a knife and unmold on a plate. Cut slices and serve with vanilla sauce.

Per serving 90 gr app.

Cal 128.5 P: 1.6 F: 2.3 Cb: 28.1

OVEN ALMOND-APPLES WITH MERINGUE

Manzanas al horno con almendras y merengue

4 servings

2 peeled apples

¼ cup sliced almonds (keep 1 tbsp for garnish)

2 tbsp melted ghee

3 tbsp unsalted peanut butter (recipe in Recipe Book)

1 tbsp stevia powder or to taste

½ tsp cinnamon

120 g allulose powder

40 ml water

2 egg whites at room temperature

¼ tsp cream of tartar or ½ tsp lemon juice

1 pinch of salt

Preheat the oven to 355º F. Line a baking sheet with parchment paper.

Cut in wedges the apples and place in one layer on the baking sheet.

In a small bowl add ghee and peanut butter. Stir, if thick microwave a few seconds.

Brush the mixture over the apples, add the sliced almonds and sprinkle cinnamon on top. Bake for 25 minutes or until apples are soft and golden.

Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.

Beat the egg whites with the cream of tartar and salt at medium speed and gradually increase to maximum speed, until soft peaks begin to form.

When the syrup is ready (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.

Once all the syrup has been incorporated, continue beating until the bowl is cold.

Distribute apples on plates and add 3 tablespoons of meringue to each one. Garnish with remaining almonds.

Per serving 115 gr app

Cal: 224 P: 6.3 F: 15.5 Cb: 18.2

PEAR AND APPLE KUCHEN

12 servings

250 g almond flour

2 tsp baking powder

zest of 1 lemon

1 tsp vanilla essence

90 g stevia powder or to taste

150 ml almond milk

1 beaten egg

50 ml coconut oil

400 g pears, peeled and cut into chunks

400 g apples, peeled and cut into chunks

4 tbsp stevia powder or to taste

½ tsp cinnamon

½ tsp ginger

¼ tsp cloves

In a bowl add flour, baking powder, zest and stevia. Stir. Add vanilla, milk, egg, oil and mix. Pour the batter into the mold. Set aside.

Preheat the oven to 350º F. Prepare a removable 25 cm round tart mold and grease it with a little coconut oil.

In a large pan place pears and apples, add 4 tablespoons of stevia, cinnamon, ginger and cloves. Cook, stirring, until they begin to soften, 5-10 minutes. Remove from heat.

Strain all the liquid and pour the pear mixture over the dough. Sprinkle a little cinnamon on top.

Bake for 30 to 40 minutes. Remove from oven, let it cool on a rack.

Per serving

Cal: 217.8 P: 5.3 F: 16.6 Cb: 15.5

KIWI TART

10 servings

Dough

2 cups almond flour

2 tbsp coconut oil

1 tbsp stevia or to taste

½ tsp salt

1 egg

Filling

500 ml almond milk

2 tsp vanilla extract

1 lemon peel

2 egg yolks

4 tbsp powdered stevia or to taste

10 gr unflavored gelatin and ¼ cup water

420 gr kiwis

Preheat the oven to 350° F. In a bowl sift the flour and salt. Add coconut oil, stevia and egg, mix well.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 10-12 minutes.

Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.

In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.

In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.

Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.

Transfer to a glass container and cover with plastic wrap to prevent a hard coating.

Once cold refrigerate for consistency.

Peel and slice the kiwis. Now add the custard on top the cooked dough and arrange the slices in circle.

Por porción: 100 gr aprox

Cal: 195.3 P: 6.3 F: 15 Cb: 12.1

STRAWBERRIES WITH NUTELLA

1 serving

100 gr strawberries

1 tbsp nutella with sunflower seeds (recipe in Recipe Book)

Slice strawberries and place in a small serving bowl. Add Nutella and enjoy.

Per serving 115 gr

Cal: 85.1 P: 2.4 F: 4.9 Cb: 9.1

ARUGULA WATERMELON SALAD

2 servings

2 cups arugula or lettuce mix
1 cup diced watermelon
2 tbsp red onion, in julienne
2 tablespoons crumbled goat cheese or feta cheese
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
1 tbsp sunflower seeds (optional)
pinch of salt
pepper to taste

In a serving bowl put together arugula, watermelon and mint, mix well. Add goat cheese and onion on top. Dress with oil, salt, juice and lemon zest, and pepper. Garnish with sunflower seeds.

1 serving (130 gr)
Cal: 114.3 P: 2.8 F: 9 Cb: 6.9

ARUGULA AND APPLE SALAD

2 servings

¼ cup cooked quinoa
2 cups arugula, baby spinach or green leaf mix
½ diced apple
¼ cup diced celery
¼ cup diced red onion
2 tsp sliced and roasted almonds
1 green onion chopped
2 tsp olive oil
1 tsp sea salt
pinch of pepper
vinegar or lemon juice

In a bowl put the quinoa, arugula, apple, celery, onion and green onion. Stir well. Add the oil, salt, pepper and vinegar. Mix well. Garnish with the almonds and serve.

Serving: Cal 176.7 P: 4.9 F: 7 Cb: 25.3

ARUGULA PEACH SALAD

2 portions

2 cups arugula
1 cup bean sprouts
½ peach cut into slices
1 tbsp olive oil
balsamic vinegar to taste
1 tsp sea salt
pepper to taste
1 tsp sesame seeds

Mix the arugula and bean sprouts in a salad bowl. Top with sliced peaches. Dress with the oil, vinegar, salt and pepper. Sprinkle with sesame seeds and serve immediately.

Per portion 200 gr app
Cal: 110.1 P: 2.8 F: 7.1 Cb: 9.7

CHICKEN, STRAWBERRY AND POPPY SEED SALAD

4 Servings

2 cups cooked chicken breast, diced
1/2 cup sliced strawberries
1/4 cup chopped red onion
1/4 cup diced celery
1/4 cup sliced almonds, toasted
2 tablespoons chopped fresh basil
1/3 cup cilantro sauce
1 tablespoons lemon juice
1 teaspoon poppy seeds
pinch of salt
pepper to taste
lettuce leaves

In a medium bowl, combine chicken, strawberries, onion, celery and basil.
In a small bowl, mix the cilantro sauce, lemon juice and poppy seeds. Stir gently in the chicken mixture. Add salt and pepper.
Place the chicken salad on a lettuce leaf over a plate or on a bed of green leaves over a serving bowl, and garnish with toasted almonds.

To toast almonds: place almonds in a small pan over medium heat. Toast until slightly browned tossing occasionally. This only takes a few minutes so watch closely.

LETTUCE STRAWBERRY SALAD

2 portions

2 cups lettuce or a mix of green leaves
½ cup sliced strawberries
¼ cup finely sliced onion
1 tbsp olive oil
balsamic vinegar to taste
½ tsp sea salt
pepper to taste
1 tsp toasted sesame seeds

In a salad bowl place the lettuce and on top distribute the sliced strawberries and onion. Dress with oil, vinegar, salt and pepper. Sprinkle with sesame seeds and serve immediately.

Per portion 120 gr app
Cal: 86.9 P: 0.5 F: 7.3 Cb: 5.5

APPLE CARAMEL CREPES

4 servings

CREPES
3 eggs
150 ml unsweetened almond milk
20 gr coconut flour
1 tbsp stevia powder or to taste
coconut oil spray
FILLING
2 peeled and diced green apples
3 tbsp stevia powder or to taste
1 tbsp ghee
½ tsp cinnamon or to taste
100-150 ml water
CARAMEL
150 gr allulose powder
50 ml water
3 tbsp boiled water

In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour integrating well. Add stevia. Let stand 5 minutes.

In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a half cup of the mixture and stir to distribute the batter. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.

In a saucepan place apples, stevia, ghee, cinnamon and enough water to cover. Bring to medium-low heat for about 25 minutes until soft and consistent. Take off heat and set aside.

Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 15-20 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Set aside.

Fill the crepes with the apple mixture and bathe with the caramel. Microwave if desired.

Per portion (1 crepe)
Cal: 167.3 P: 6.3 F: 9.5 Cb: 16.6

BERRIES CREPES

2 servings

CREPES
2 egg whites
40 ml unsweetened almond milk
10 gr coconut flour
½ tsp stevia powder
coconut oil spray
FILLING
120 gr frozen mix berries (blackberries, blueberries, strawberries, raspberries)
3 tbsp stevia powder or to taste
15 gr semi-bitter chocolate chips

In a bowl add the egg whites and beat by hand until they are a little frothy. Add the milk and then flour combining. Add the stevia. Let stand 5 minutes.

In a small, nonstick skillet, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and ladle to distribute the mixture. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off heat and reserve. Repeat the same with the other crepe. Set aside.

Thaw the berries and add to a small pot along with the stevia. Cook for a while, stirring frequently until well combined. Take off and let cool a little.

Fill the crepes with the berry sauce and fold them by 4. Melt the chocolate chips in the microwave and pour over the crepes.

Per portion
Cal: 114 P: 5.6 F: 3.8 Cb: 15.4

PEACH TRIFLE

8 portions

500 gr ricotta

500 gr plain non-fat unsweetened yogurt

8 tbsp stevia powder or to taste

2 tbsp vanilla essence

600 gr peeled peaches

1 tbsp toasted sliced almonds

In a bowl add the cottage cheese, yogurt, stevia and vanilla essence. Beat with an immersion blender to integrate well. Keep in refrigerator. Diced the peaches.

Place a layer of ricotta mixture on bottom of a trifle or individual cups, then a layer of peach, again ricotta mixture and finish with peach. Garnish with the sliced almonds.

Per portion 200 gr

Cal: 200.2 P: 15.5 F: 7.4 Cb: 15.2

BERRIES BOWL

½ cup per person berries (strawberries, blueberries, raspberries, blackberries)
stevia to taste
mint leaves to garnish

Wash berries and let them dry. Place in a serving bowl. If strawberries are large cut into 2 or 3 parts. Add stevia, stir carefully to prevent them from tearing. Garnish with mint leaves and refrigerate to cool before serving.