Having finished my 8 week BSD; sleeping better, more energy, complete change of dietary routine and lost 15kg, I’ve continued to mix and match recipes from the 4 week plan. I would love to see more baking recipes, whilst I’ve never had a sweet tooth there are moments when it’s nice to share a slice of cake or dollop of pud with friends and family.

I’ve tried a the muffin & brownie recipes in the book but not wowed.

Welcome any ideas.
Thanks

Hello Carmella, I am in week 10 now and have also lost >15 kg. I only counted daily calories and sugar. I am averaging 850, and <30 gm/day sugar. So when in a couple of weeks I switch to maintenance mode on 5:2 or similar I will not be frightened to have the odd slice of bread and the odd chip. I used to eat 200 gm of mashed potato but tonight I manged with 35 gms of boiled in skin with lots of broccoli, carrots, cabbage, green beans and gravy with some reformed ham. You won’t find that in the recipes. I have not used any of them being a plain eater. I have extended my variety and reduced or eliminated certain things but not finding it hard. I think the changes we made will be long lasting but we will need to up the calories to stop the shrinking! I am close to my top end of normal so not worried about diet anymore. I am healthier, fitter and better suited my old clothes than elasticated trousers. All in all a great success and Dr Mosley is a star. Good luck with your approach just don’t worry because a few days on 800 would sort out any upward trend I think.

Absolute promise of Michael Mosley; BSD would reprogramme my eating habits is spot on and discovering new foods, enjoying cooking from scratch is great. Healthier, more energy, looking better – he certainly is a star.

I do like a chip. Before BSD, I would’ve happily have scoffed a plateful.

Hi Carmella, I suspect the reason there are not many baking recipes in the book is that we need to train ourselves away from baked goods, containing as they do flour & sugar (if you want a decent cake)! Unfortunately, I find that any diet alternatives, while meeting a need for a pudding & suchlike, just are not in the same league as the things we have got used to eating, pre-BSD. As you say, not wowed!
Coconut flour is all very well but it’s not a straight substitute for ordinary flour – you’ve got to increase liquids, and the texture is different. I have an ordinary recipe for a coconut cake – I adapted it to use coconut flour – while the end result was acceptable it wasn’t a patch on the original. I may have another go and try it with a mixture of coconut flour & ground almonds. No idea what that might do to the calorie count (I don’t count calories).
I think I might just bake “normal” recipes but only very occasionally, and slice things up and freeze some rather than hogging it all over the course of a few days.
Regards, Rose

Hi all
Re baking I have found that the best tasting cake and closest to BSD (to achieve both of those a bit of a compromise is needed) is to use the 4 quarters French classic cake recipe but replacing flour for ground almonds. i.e. weigh your eggs and use same weight of butter, sugar and ground almonds (adding a bit of baking powder). If you want it chocolate flavour add cocoa powder to almonds. Obviously the sugar isn’t good but the almonds are way better than the flour. I generally use 4 eggs and so that normally means 225 g sugar and 225 g butter creamed and then 225 g almonds (or almonds and cocoa) added with the eggs. Bake at 180 C for 25 to 30 min. Other cakes I have tried taste like diet stuff. That said I tend to do the cake thing on a very infrequent basis for my gluten intolerant mum for family birthdays only and not as a regular treat and have 1 slice only.

Julia

Hi Julia,
Thanks for the advice.
Rose