High Protein Ninja Ice Cream

1/4 cup whipping cream

1/3 cup powdered allulose

1Tbsp Allulose Syrup

Pinch of salt

1 scoop protein isolate

Flavorings

Fairlife milk to fill line

Seitan (Faux chicken style)

Yields 1 lb

1 cup (160 grams) vital wheat gluten (2.18)

1/4 cup (40 grams) garbanzo bean flour (0.14)

1 Tbsp Nutritional Yeast (0.06)

1 tsp black pepper (0.09)

1 tsp corriander (0.05)

1 tsp oregano (0.02)

1 cup broth (faux chicken or veg) (0.28)

1 Tbsp vinegar (0.14)

2 Tbsp Olive Oil (0.30)

Mix all dry ingredients, then mix all wet ingredients. Then mix dry with wet and knead the dough until it becomes dense and tight. Let rest for a half hour and then steam or smoke for an hour or until firm all the way through. If smoking near a heat source flip half way through cooking. 

Almond Flour Muffins

1 1/2 cups Almond Flour

1 cup Einkorn Flour

Baking powder 1 tsp

Baking Soda 1/2 tsp

Cinnamon ?

Ground Ginger ?

Cardamon ?

1/4 tsp kosher salt

1/2 cup Allulose

8 Tbsp Butter room temp

1 Tbsp Molassas

1 tsp Vanilla extract

1/2 cup strained kefir

2 eggs

Mix all dry ingredients. Cream butter Allulose, Molasses and Vanilla. Beat in 1 egg at a time until fully incorporated. Beat in sour cream. Bake in silicon muffin cups for 20-30 minutes or until the tops are golden brown. 

Baked oats

Mix

500 g oats

17 g baking powder

1 tsp table salt 

10 g stevia in the raw

70 g cocoa

A portion

1/2 banana mashed

60 grams of mix

100 grams milk

Splash of vanilla

Toppings as desired

Pistachio Butter Cake

Ingredients

16 T Softened Butter

1 cup Granulated Sugar

4 Eggs

2 t vanilla

1/2 t kosher salt

2 T Milk

1 cup AP Flour

1 1/2 cups finely ground and sifted pistachios

2 t baking powder

Cream the butter and sugar together until fluffy. Add the eggs one at a time. Mix in the vanilla, milk and salt. Mix the dry ingredients together and add to the wet in two batches until the batter is smooth. Butter two 9 in cake tins and flour with pistachio flour and bake at 350 F for around 20 minutes. Allow to sit for a few minutes before removing from the tin and allow to fully cool on a cooling rack before icing. 

Hot Water Crust

4 cups Flour 625 grams

1 cup coconut milk

120 g solid fat

1 t salt

2 T Nigella Seeds

Melt the fat into the coconut milk. Then mix with the salt, flour and Nigella and knead briefly. Shape before the dough fully cools and bake. 

Bulk Fake Meat Recipe

Beef Dry Mix

1.5 T 15g ground cumin

1 T 12g garlic powder

1 t 2g fine ground pepper

1 T 10g beetroot powder

1/2 cup + 1 T 30g nutrition yeast

1/2 T 5g mushroom seasoning

3 T 15g methylcellulose

1/4 cup 30g pea protein

Blend in a ball jar. 

Beef wet mix

3 cups veg stock (710g) (salt free)

1T 18g soy sauce (light or dark)

1/2 T 8g liquid smoke

1/2 T 11g molasses

1/2 T 8g cider vinegar

Final Ground Mix

100 g TVP

40 g dry mix

250g wet mix

40g olive oil

Testing Breakfast Sausage Dry Mix

1.5 T sage

1 t rosemary

1 T thyme

1 T paprika

1 T red pepper flakes

2 T brown sugar (optional)

1T vegan pork bullion

1 T fine ground pepper

1 T garlic powder

1 T beetroot powder

1/2 cup + 1 T nutrition yeast

1/2 T mushroom seasoning

3 T methylcellulose

1/4 cup pea protein

Testing Breakfast Sausage Wet Mix

3 cups veg stock (salt free)

1T soy sauce (light)

1 T cider vinegar