GHI

INGREDIENTS

75 g Banana
1 egg
12 g maple syrup
15 g Creamy Bliss macadamia
24 g Better Whey
12 g Collagen
1.3 g baking powder (50% baking soda, 50% cream of tartar)
a pinch of salt

SUBSTITUTIONS
Can Creamy Bliss macadamia be replaced with another nut butter or ghee (only 10g). I prefer it with Creamy Bliss macadamia over the ghee version.
Maple syrup can be substituted with honey or other sweeteners.

PROCEDURE
Preheat the oven to 175°C fan. Blend everything
Pour into 4 muffin cups
Bake for about 20 minutes

MACRO
relating to 4 muffins
400 calories
40 g protein
16g fat
28 grams carbohydrates

TO MAKE THE LARGE PLUMCAKE
For a loaf pan of about 20 cm
Multiply the ingredient quantities by 3
Blend everything together
Put parchment paper in the baking pan and pour in the mixture
Bake at 175°C fan-assisted for 15 minutes, then 15 minutes static oven at 175°C
Insert a knife; if it comes out dry, it's ready.

FRENCH TOAST
Cut a 2 cm thick slice of the pound cake.
Melt 5 g of ice in a non-stick pan
Brown the slice on both sides (when changing sides, add more fat if needed, this is crucial for browning it well!)
Serve with a drizzle of maple syrup

MACRO
relating to the quantities shown in the recipe
239 calories
14 g protein
16g fat
12 grams of carbohydrates

Elena's Recipe

INGREDIENTS
3 albums (100 g) or 12.5 g of albumen powder
22 g jelly
5 grams Better Sweet
a pinch of salt
ghi to grease the baking pan
12 g collagene (opzionale non necessario)

Per una teglia di circa 30 cm, raddoppiare le dosi

SUBSTITUTIONS
Si può sostituire il Better Sweet con 20/25 g di erythritol
oppure 25 g maple syrup, (la ricetta originale prevedeva 100 g di sciroppo d’acero, quindi se con 25 g non è abbastanza dolce, si può aumentare)
Si può usare simile quantità di miele.
Io preferisco con sciroppo d’acero perché ha un sapore più neutro (soprattutto il nostro Fancy Maple che non sa di caramello)

PROCEDURE
If you're using powdered egg whites, dissolve 12.5 g of egg whites in 87.5 g of water and let it sit for at least 10 minutes
In un pentolino antiaderente sciogli la gelatina in 70 ml di acqua, diventerà duro, non fa nulla. Aspetta 10 minuti
Beat the egg white until stiff peaks form
Metti il pentolino con la gelatina sul fuoco (bassissimo) e falla sciogliere fino a quando inizia fare piccole bollicine (circa 70°C) e poi aggiungerla a filo all’albume continuando a montare
Aggiungi il Better Sweet e continua a montare
Aggiungi il collagene e continua a montare
Grease a baking sheet with butter
Pour in the mixture and smooth it out with a spatula
Let it sit in the fridge for at least 2 hours
Grease a knife with butter and cut into cubes
Sprinkle with arrowroot or other starch (optional)

You can also add blended fruit or freeze-dried fruit powder.

Share your experiments!

MACRO
based on the total amount in the recipe
123 kcal
29 g proteine
0,5 g carboidrati
0 g fat

MACRO CON COLLAGENE
based on the total amount in the recipe
167 kcal
40 g protein
0,5 g carboidrati
0 g fat

Elena's Recipe

INGREDIENTS

3 large eggs
20 g collagen
25 g Pure Biltong
5 grams Ghi

PROCEDURE

Melt some fat in a pan and brown the Pure Biltong.
To avoid lumps, whisk one egg in a bowl, then add the collagen and continue whisking. Once the mixture is smooth, add the other eggs. Pour everything into the pan when the biltong is nicely browned. Season with salt and cook to your desired consistency.

Protein 53 g
Leucine 3.4 g
Fats 23 g
Carbohydrates 2 g
433 calories

Gloria's Recipe

INGREDIENTS

400 g pumpkin pulp
200 g rice flour
3 eggs
1 sachet of yeast
1 glass of oat milk
100 g dark chocolate 85%
50 g Ghi
8 scoops of Collagen
1 tablespoon of honey

PROCEDURE

Bake the squash in the oven for 30 minutes. In a bowl, add all the other ingredients and mix them with the cooked squash. Put into a loaf pan and bake in the oven for 30 minutes at 180 degrees Celsius.

Sara's Recipe