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How offended would confectioners be, who have been perfecting their formulas for centuries, to hear that caramel is just burnt sugar! ))) But to answer your message substantively-yes, from a chemical standpoint, allulose is a monosaccharide since it was derived from fructose like regular sugar, but its chemical structure changes significantly during production, distinguishing it from sugar. (Maybe old-school chemists can still call allulose a sugar, but for me, it’s like saying humans and chimpanzees aren’t people and apes-we're all Homo habilis.)))) From a nutritional and functional perspective, it’s not considered either a total or added sugar. Legally, manufacturers CAN LABEL products made with allulose as sugar-free because allulose is not pure monosacharide, is not metabolized by the body, doesn’t add calories like sugar, doesn’t cause insulin spikes like sugar, and doesn’t lower the pH in the mouth, preventing cavity-causing bacteria from developing. So, it’s not considered as sugar, but it can still caramelize when heated.

Thank you dear. I’ve made a typo in the infographic wheels and didn’t notice while editing the video 🙈 macros in the description under this video and in the video where I talk about them are correct- it’s 10 protein, not 19 protein as its shown in the wheels. So the total energy info is correct for my products there will be (10,7 prot+15,5 net carbs)*4 + 0,3fats*9 = 107,5. I normally don’t put in the numbers after the decimal point cause they will surely vary depending on the exact products you’ll use, while points give me a headache while I am editing those infographics 😂 once again thank you for pointing the typo! Next time I’ll double check my numbers 🤍 P.s. 19 protein per 108 cals sounds magical btw 😂😂

Wooow, tricky question. Yes and nooo))) technically you can use isomalt. But I wouldn’t recommend it. its melting point is waaaaaay higher than Allulose or even erithritol. And the caramelisation point is even higher. It’s around 200 Celsius(400 Fahrenheit). So it’s very dangerous pouring liquids into such hot isomalt. It may start splashing around and may cause severe damage and burns. Even with erithritol I had to be extra cautious while it’s melting point is only 90 degrees. You can add food colouring and artificial caramel flavours to it, to avoid the process of heating it to the point of caramelisation. But it’s still dangerous to combine it with milk. Also isomalt is more calorie consuming ingredient than allulose. And the taste - allulose tastes like real sugar. And last point - fodmap thing - you can not eat a lot of isomalt per day. It may cause bloating and diarrhea if you exceed your daily limit. Allulose doesn’t have such side effects. 🤍

@@LeanFoodie thank you for the detailed answer! Now Allulose sounds like a perfect sweetener compared to all others!

Yes, it's one of my favorite sweeteners. But I wouldn't say that allulose can replace everything. Each sweetener has its own nuances. I currently have three sweeteners for low-calorie desserts and sugar-free baking, and I use them all regularly. I use allulose for recipes where volume, a golden color, and a clean taste are needed. However, allulose never fully hardens like erythritol or isomalt. This can make cakes less stable-they won't hold their shape as well. In baking, I often mix allulose with erythritol to improve the properties of both sweeteners and reduce the amount of allulose used, as it's more expensive than erythritol. Both allulose and erythritol are not as sweet as sugar. So, I also have a liquid intense sweetener based on sucralose to adjust the sweetness of dishes to my taste.

Thank you so much dear! 🤍🤍 hope you’ll love this caramel as much as I do 🤍

welcome dear 🤍 thanks to you for commenting!

I am, but to be honest - not sure what’s worse at the moment - my English or my insecurity in front of the camera 😂 i guess they both enhance each other. It’s a magic - aa soon as the camera rolls, my English disappears) It’s actually the main and selfish reason for me to start the channel - try to beat my camera insecurity and practice English. 💪🏻🤍

Thank you, dear! I am buying Skimmed milk powder at the German Amazon (search for bio magermilch pulver). It can also appear at some local organic healthy stores, but Amazon is just more convenient for me)) Unfortunately Allulose is not available in local EU stores, as well as monk fruit sweetener. I am ordering it to Germany from iherb) you can also find it on ebay, but with the taxes and the delivery price - iherb seems much more reasonable choice for me 🤍🙏🏻

I guess its an “After all this time? Always!” Situation here 😂

🙏🏻🤍 thank you

Thanks to you for the sweet comment) I love the flavour combo of melon with meat) If you'll like it - also try these bagels with watermelon, feta cheese and smoked meat like lean prosciutto. Bagel+watermelon+feta and mb some thyme - divine combo for my taste!))) My granny used to make us white bread sandwiches with watermelon and feta on top. Heavenly)) I just remade those childhood sandwiches into more diet ones)) But the memories and the taste are still wonderful )))

Thank you, dear! Hope you’ll love it as much as I do) It’s total 17 carbs and 14,9 net carbs with my ingredients) giving us about 0,2 fiber for the whole bowl.

Thank you, dear! Your words mean a lot to me ❤ It's very quick and easy for us to stop and post about something we don't like, but when we see something we like, we rarely stop for a comment to give something nice and warm in return)) So mine shout out is to you for that 🤍

@mbx90 thanks a lot, dear!! Your comment is extremely encouraging for me 🤍🤍🤍 have you tried any specific recipe already?)

Yes! Your cottage cheese bagels and pancakes are *chefs kiss*

@@mbx90 I am soooooo happy!!!!!! I love to invite people for dinners and happy to see them enjoying my food)) Now I am feeling the same emotions with your reply)) I love those recipes as well))) I am making a batch of those bagels twice a week actually))) And already filming cottage cheese pita-bread - my new favourite version of bagel's recipe)) I'll share it as well as soon as I'll master the recipe))

@deborahglaze7135 Thank you, dear!

Thank you, dear 🤍🤍

At about 8:50 in the video she says 170* C, 30 min.

@@sherryashberger5979 thank you.

It depends on your oven. Between 25-40 minutes. Check after 25 minutes - as soon as they are golden on top - they are ready 🤍🤍

@@KGG2 thanks 🤍

Yes - it's a perfect solution! Cottage cheese varies sooo much in different countries. If yours is more textured, clumpy or grainy - just blend it in a food processor, if it's also too dry - add 1 tbsp of a greek yoghurt beforehand. And you must achieve pretty much similar texture to mine. If the cottage cheese on the contrary releases too much of a liquid during the blending - squeeze it in a cheesecloth (I use the bags that I bought with an idea to store fruits inside, but found a better use for them. )) P.S. I am planning to make a special video soon with solving all the common issues with cottage cheese as an ingredient - textures, taste - etc) A complete guide)))) Hope you'll find it helpful as well)

Actually I think you may even try to place all the ingredients directly into food processor and blend them all together, so your cottage cheese will become smooth and your dough will be mixed at the same time. Just make sure that you've drained the liquid from the cottage cheese first))

Yeah, looove them 😹😹😹

Thank you, dear!!! Please let me know what you think 🤍

Thanks to you!! Hope you'll love it 🙂

🤍🤍🤍

Hello, thank you, dear! 🤍 It’s all about daycare 😂😂 since my kid started it - I got cold every month) but this time it was 2 covds in 2 months - it frustrated me a lot 😖 thanks for your wishes 🤍🙏🏻

Thank you so much, dear! It’s my goal for this channel - sharing delicious recipes that are made with common ingredients. So you can incorporate it into your day to day meals. It’s just hard to be consistent on your diet if you’d had to journey to the Mount Doom to find an ingredient that is unexpectedly out of stock in your pantry))) I do love experimenting with recipes to make something special, lesser in calories, more functional, sometimes it needs special ingredients. But it’s something special- for fun, for pleasure. Mb I’ll share some of my experiments as well, but it’s like 5-10% of a meal plan) I believe 80-90% must be pretty basic in terms of ingredients, but with lots of variations of what you can cook with them. From my experience it gives better results. I have switched several countries for the last couple of years and I found that it’s easier to keep your diet if your recipe book based on common ingredients - more likely you’ll find them everywhere and won’t have to stress about it on a new place. 🤍

Hi, Joann 🙌🏻 it depends on the size of your waffle makers plates. My old one which is shown in the video makes 6 waffles. Now I switched for optigrill and it has huge waffle makers plates, so it makes 3-4 waffles. When I bake my waffles in the oven in a silicone waffle mold, it makes 8-10 waffles.

Wow, Petor, thanks so much!)) and more content is on the waay!) youtube algorithm love consistency which wasn’t my strongest side last months))) (got 2 covids in 2 months - 🗿) but now I am finally ready to bring my lean protein content weekly 🙌🏻🤍 this Thursday we will have 50g protein breakfast with cottage cheese bagles 👌👌

I did, it’s good, but I like more airy pancakes so I played a bit with the ingredients and made a special pancake version of this recipe. It’s already on my channel - you can check it. I gave 2 versions there - with protein powder and without it 🤍

@panda873 Firstly thanks a lot for your comment 🤍🤍 Oh dear, I feel sorry that your first experience with sweetener did not go nice. Yes Stevia is terrible if used solo in cooking for my taste as well.)) I assume your dish had bitterly earthy aftertaste?)) there are some rules for using sweeteners for different recipes. It depends on what we need from sugar in the original recipe. Only sweetness or the technical properties of real sugar, such as bulking, thickening the dough, crispy crust, golden colour and sweetness). It would affect the sweetener we choose. For this recipe we don’t need any specific technical properties of sugar, so you can choose any of my 3 options - all of them would go nice. 1. Blend of erithritol (melon’s sugar) with stevia. It is as sweet as sugar, you can use in any baking recipes (or other warm dishes) just switching sugar for it equally. It has no bitter aftertaste of pure stevia and has less cooling effect from erithritol. It is 0 kcal. I use it in most of my recipes. For this recipe I would recommend 40g of this blend. (Pure erithritol would go nice as well, but it has a bit cooling taste and it is less sweet than blend of erithritol+stevia. So you need to add more sweetener). I am using brand Sweria, but I also posted in the description of this video links to similar products on Amazon. 2. Second option is a bit pricier than the first one - it is Allulose. Unlike erithritol, which work best only in warm dishes, Allulose is great in both hot and cold dishes (like low calorie icecream) and it gives caramelised effect to your dish like real sugar. Erithritol can not do that. It is also a bulking sweetener so you can switch sugar for it 1:1 equally in any recipes. It also dissolves easily in any liquids and also 0kcal. I would also add 40gr of this sweetener to this recipe just as I would do with the first option. 3. Third option is intense liquid sweetener based on sucralose. Its 10 times sweeter than real sugar, but has no technical properties of sugar. So you can use it in any recipes where you dont need volume or crust from sugar but only sweetness. Like - coffee, milkshakes, icecream etc. Its also 0 kcal. For this recipe I would add 1-2 drops of such sweetener. For well equipped low calorie and zero sugar pantry I highly recommend to have at least 2 types of sweetener- 1. Bulking sweetener for recipes where sugar volume is needed. (1-2 options above). 2. Intense liquid sweetener for any of your drinks and to quickly adjust the sweetness of your recipe after using the first sweetener. One drop per 250ml liquid it nicely sweet but has no aftertaste. But every sweet tooth is different))) so you can add 40g and try the batter and than mb add a bit more (for such cases its super convenient to have intense liquid sweetener)) I can not post links here in the comments, so I posted Amazon links for the product that are similar to mine by the ingredients. Its in the description for this video 🤍🤍 I hope I helped you a bit with this sweeteners - as long as you got the idea of how they work - its all easy. If you have any other questions- feel free to ask. I will try my best to help 🤍🤍

​@@LeanFoodie Thank you so much for taking the time to write this down, it was very thorough and answered a lot of questions I had about artificial sweeteners - you are an angel. I have added erithrilol and sucralose sweeteners to my grocery list and will report back when I try them. Have a good day <3

Thanks, good luck with cooking🤍

Try Monk Fruit Sweetener it’s great 👍🏻

Nice option. 🤍 I’d love to try a Monk fruit sweetener as well, unfortunately it has not been approved in Europe yet so it’s impossible to find in our stores(( I think it might be a nice substitute for my intense sweetener (I use sucralose now, but I always love to try something new)

the coconut and the cottage cheese combo sounds delicious to me)) But coconut flour has more calories than regular flour. And coconut flour is gluten free, so the batter may not be viscous enough. I think it’s curable by draining the cottage cheese in the cheese cloth so that the excess liquid from it runs out. Or by adding another egg. But it needs to be tried out)) i think it might affect the texture of the waffles and will surely increase the kcal a bit 👌 please let me know if you’ll try this recipe with the coconut flour - I am extremely curious- to me it must be delicious for a sweet waffles

@@LeanFoodie I did not realize that, maybe another sub... like almond flour. the coconut flour is not sweet and does offer more fiber, I will have to try these combos out !

@@masonryjoe Sure!!! Its sounds lovelyy!! I love all sorts of cooking experiments!))) It is so fun to create something new and delicious. I am very happy if my recipe inspired you!)

😂 pray tell me what is so “unhealthy” about regular flour?) Upd: If you meant gluten - gluten in regular all purpose flour is as healthy as any other ingredient to most of the human beings. If you are allergic or intolerant to it, it doesn’t make it unhealthy. It just makes it unsuitable for you. switch it for any gluten-free flour or soy protein. Or you can find tons of special gluten free recipes on youtube. Here I use therm “healthy” in its original meaning, based on evidence-based science and researches about nutrition)

@@LeanFoodie bleached flour is treated with chemical agents like benzoyl peroxide, potassium bromate, or chlorine Also regular bleached flour has Glyphosate in it and Unfortunately glyphosate can disrupt or kill the bacteria in our guts disrupting our immune system and microbiome. And regular Refined flour promotes fat and prevents the body from burning fat for fuel. It may also promotes inflammation in the gut, which damages your metabolic system and lead to weight gain. Type 2 diabetes. Refined carbohydrates increase the chance of getting insulin resistance, followed by diabetes.

I'm afraid that most of that arguments are based on an outdated or mythologized data. Please forgive me for being a bit nerdy here, since its been part of my studies for a long time now) 1. Regarding impurities in flour - most modern productions use enzymes to bleach regular household flour instead of what you listed. Even if we take ultra-white top-grade flour used for industrial production of white bread, bleached with benzoyl peroxide - it completely decomposes at temperatures above 105 degrees. And considering the maximum content of it in such an amount of flour, about 0.4 mg, there is nothing there to decompose. Given that no reliable studies have found any carcinogenic properties of it - there is no need to worry about it at all. Perhaps it is worth choosing more conscientious producers and checking production regulations in different countries - I visited various productions in Central and Eastern Europe for business, but I did not see them using the other additives you listed there. 2. Regarding the production of fat from regular flour - unfortunately, it does not work that way at all. It would be very easy to get rid of such a disease of the developed world as obesity if we could just stop producing products that "produce fat instead of allowing the body to use fat for fuel". Excess calories produce fat. And the body doesn't care where you got them from - white flour or whole grain flour or rice flour or even from healthiest avocado. If you are in a calorie surplus, you will gain fat. If you are in a calorie deficit, with physical activity and adequate in terms of macronutrient food, your body will burn fat for energy. If you are just in a calorie deficit, eating the "healthiest" ingredients, but not training and not eating accordingly to macronutrient needs, your body is likely to burn muscles, not fat. 3. Regarding inflammation in the gut, metabolic disruption, and weight gain - these are separate, unrelated concepts. The BMR (basal metabolic rate) principle tells us that metabolism cannot be disrupted by the method you are writing about. It depends on body size - the larger the body, the higher the metabolism. Even people with extreme obesity do not have any slowed metabolism. In terms of TEF - termic effect of food - the amount of energy your body spends digesting food - all flours are almost the same - even white, even whole grain require 0-3% energy expenditure. Regardless of the state of the gut flora. 4. Regarding insulin resistance and type 2 diabetes - from a scientific point of view, there are too many myths surrounding the causes of insulin resistance. The most common cause of insulin resistance is visceral obesity. Again - it is not flour that is to blame, but the amount of calories you consume far exceeds what you expend for such a long time. The same amount of calories can be obtained from regular flour and from the healthiest avocados, and the result will be the same - insulin resistance. According to numerous studies, insulin resistance decreases with weight loss - by ANY type of weight loss, on any diet - vegans, keto, calorie counting, strict “healthy eating”. Anything that puts you in a calorie deficit and makes your body fat percentage decrease, thereby reducing the influence of this fat on insulin function. So flour alone cannot cause IR for you. There are fascinating studies of the people who were dieting in a most “unhealthy” way - eating junkfood, such as McDonalds, but in a calories deficit. And despite the fact that they were eating really not that healthy, lacking lots of needed nutrients, their health indicators significantly improved just because of decreasing the fat percentage. Because it was way more damaging to their health. 5. Unfortunately, I cannot provide links to all the research in the comments on the issues we discussed. If you are interested in studying a specific example in more detail, write it down, I will give you the names of several studies on it, and you can find them at least on PubMed and read more detailed information with all the data and figures. Once again, its absolutely OK not to eat something and try to avoid it in your recipes just because you dont like it, or can not tolerate it. But it doesn’t make the product itself unhealthy. It’s just make it unsuitable for you. But by labelling neutral products unhealthy we are just multiplying fears, confusions and leading healthy people into strict prohibitive diets, where they struggle without food they like, not knowing even why. And that leads them not to desired results- better health, better body, better quality of life, but to eating disorders with yet, very low stability in their results.

@@LeanFoodie Regardless of everything you said using regular flour is not good for your body there’s no nutrients in it at all. Everything is taken out and it’s just flat out not good for you. No, I can see if you used maybe a nut flour or something else that’s actually healthy but you decided not to do that for this video.

@@LeanFoodie Regular flour and all purpose flour is processed garbage regardless of what you say. Nobody should technically really be eating that unless they want to be have health problems and get diabetes.

🤍🤍🙌🏻 I hope you’ll love it.

Thanks, they areee to my taste 🤍🤍🤍🙏🏻

🙏🏻🙏🏻

Perfect. Thank you so much. Definitely going to give this a try.

No, as I texted at the thumbnail and the ingredient list - its recipe without protein powder. You can add a scoop if you like, it will give you +100 kcal and +24 protein per batch. But the texture will be a bit more chewy than in this original version without protein concentrate.

​​⁠ I hope you’ll love them. I am cooking them every weekend for the last 2months))) as a substitute for bread in my post workout chicken sandwiches)) Idefinitely love the savoury version of them 🤍 I am sorry, I answered you first from my granny’s account 😂😂😂😂

I will definitely let you know. I have subscribed to your channel. Kevin

Nice to meet you Kevin, welcome 🤍👌