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Old 11-23-2003, 08:14 AM   #91
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I'm wondering why some people need to add water/liquid to their batter. I know Dottie's recipe says to add it if needed, but I've never needed any. What would account for the difference? With the pumpkin and all the eggs, it seems like it would be pourable enough, for a batter anyway. My cake comes out very moist just like everyone else's too.
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Old 11-23-2003, 08:53 AM   #92
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Yes, it molds. It gets an "off" flavor very quickly. Next time I will freeze it in slices because I don't share my treats--Splenda, pumpkin, etc are just tooo expensive here! LOL
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Old 11-23-2003, 09:05 AM   #93
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Linda- I believe the need to add liquid depends on how "dense"/finely ground your almond flour is. When I use Bob's redmill I think more almonds by weight end up in the measuring cup than when I grind my own almond flour. That sounds strange, but I suspect that if you used a kitchen scale and compared the weight of 2c bob's redmill almond flour it weighs more than 2c home-ground.

Also, I suppose that the size of the eggs could effect moisture content.
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Old 11-23-2003, 10:47 AM   #94
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I wonder if you made this recipe or the almond cake one, without the sweetener, and added garlic and herbs, maybe cheese, if it would make a nice cheesy bread, or deep dish pizza crust? Anyone?
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Old 11-23-2003, 12:20 PM   #95
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I don't think so, as Linda said, it's more a bread pudding consistancy.
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Old 11-23-2003, 01:29 PM   #96
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I think it's worth a try! That sounds delicious....maybe use spinach and cheese instead of pumpkin? Sam , will you try it and let us know. Now I am craving something cheesy and hot! My pumpkin bread really wasn't that wet. It seemed like a bread to me.
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Old 11-23-2003, 05:32 PM   #97
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I always weigh out my almonds so I know exactly how much I'm using. I only measured them out the first time so that I could post the equivalent on my site for those who have no scale.
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Old 11-23-2003, 06:55 PM   #98
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Linda Sue,

I have almonds , shelled. Can I use these to grind? How fine should they be?
Sounds gooood!
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Old 11-24-2003, 08:05 AM   #99
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azgrandma, yes you can grind your own. Are they blanched or with the dark skins still on? I've heard that it's ok to use the ones with skins, but you'll get a bit stronger flavor and dark color. Grind them just until they look about like fine cornmeal. Don't expect it to look as soft and fine as wheat flour. If you keep grinding in hopes of achieving that consistency, you'll have some lovely almond butter to use for something.
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Old 11-24-2003, 11:44 AM   #100
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ok, i am trying a garlicy cheesy bread with this recipe (my pumpkin cake came out very bready, moist, but not really like pudding) so its in the oven, i'll let you know how it turns out. This is what i did:

1 cup pumpkin
2 cups almond flour
teaspoon baking powder
2 tablespoons garlic powder
1 tablespoon oregeno
3/4 cup parmisian cheese
teaspoon salt
5 eggs

I probably just wasted alot of ingrediants, but who knows, maybe it will be yummy.

edited to add, i forgot, i also added a few dashes of hot sauce.

Last edited by sam98632; 11-24-2003 at 11:46 AM..
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Old 11-24-2003, 11:53 AM   #101
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sam98632, I didn't mean that the Pumpkin Cake was the texture of a pudding. What I meant was that the ingredients are similar to that of a custard and that's why it would spoil at room temperature. The texture is surprisingly like regular pumpkin bread.
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Old 11-24-2003, 01:40 PM   #102
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I'm itching to know how the cheesey one turns out.

MMmmmmmmm......cheeeeeeeese.
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Old 11-24-2003, 01:45 PM   #103
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RE: The cheesy bread....It SMELLS wonderful, and it looks pretty good too. Im trying VERY HARD to let it cool before i slice into it! I will update you all when ive tried it.
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Old 11-25-2003, 11:16 AM   #104
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I made the Pumpkin Pund cake last night but in muffin form. They are pretty darn good! Next time I think I will add more pumpkin pie spice or maybe cinnamon. I cut the almond flour down to 1.5 cups because when I made carrot cake with 2 cups it came out way too hard. The muffins came out pretty fluffy and moist.
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Old 12-09-2003, 04:15 PM   #105
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Bump!
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Old 12-10-2003, 06:18 AM   #106
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I just have to say that I make the WPI version of this and I LOVE it. I have it for breakfast every day! The consistency of dough is much different with WPI than the one without it. The WPI version is in no way pourable, not even adding extra water. I did add extra water to one batch and it took longer to bake so I don't really add much. The dough is very spongy. It always comes out great and tastes like regular pumpkin bread.
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Old 12-12-2003, 12:21 PM   #107
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Ellie

What is WPI?
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Old 12-12-2003, 12:58 PM   #108
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I think I am going to try and bake the Pumkin Bread tonight. The good news is, I have almond flour, WPI, liquid Splenda and SF DaVinic's syrup (many assorted flavors). The bad news is, I have not been too successful with low-carb baking! Will some of you experts please (pretty please) tell me how much of what I should use to get the most bang for my buck (lowest carb count possible and great taste and texture)?

Any and all help is greatly appreciated!

Pogie
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Old 12-12-2003, 01:23 PM   #109
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barbjgrant, I've never tried the WPI version, but I think the original version is pretty fool-proof. I've made it twice now and it came out exactly the same both times - perfect! Make sure you use an 8x4" loaf pan and not the 9x5". The smaller one is the perfect size.
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Old 12-12-2003, 01:41 PM   #110
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Barbjgrant; don't worry this one is so easy - and tastes so good, it is one of my favorites. I always add some nuts and make it into muffins.

Good luck,
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Old 12-12-2003, 01:48 PM   #111
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Thank you so much for your replies!


Pogie
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Old 12-12-2003, 03:13 PM   #112
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azgrandma - Sorry, I just saw your post WPI is Wheat Protein Isolate. It is a flour that can be used for baking. If you are interested in purchasing it I can PM you the link.
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Old 12-16-2003, 02:26 PM   #113
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When I put this recipe into ******, I got 4.5 carbs after the fiber was subtracted. Did I add wrong? What counts does everyone else get? (Of course I'd like to believe the lower number!!- lol)
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Old 12-16-2003, 04:15 PM   #114
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If you're talking about the original recipe as posted by Dottie, I get about 5 per serving, if cut into 12 pieces. It may have been a bit over 4.5 so I would have rounded up perhaps. I'll assume you don't mean 4.5 carbs for the whole recipe, right, lulu1125????
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Old 12-16-2003, 07:47 PM   #115
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LOL - right LindaSue - I meant for 12 slices. I'll probably make the original recipe first, but I'd like to try it using DaVinci's Gingerbread syrup too!
BTW LindaSue - I always enjoy reading your posts!! And you look fabulous!
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Old 12-17-2003, 04:20 AM   #116
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Thanks, lulu1125.
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Old 12-17-2003, 04:27 AM   #117
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That would be about right. I got 10g carbs/2g fiber for 8 slices, so for 12 it would be 6.6g carbs/1.3g fiber
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Old 12-20-2003, 01:57 PM   #118
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LINDASUE your picture of it makes me want this so bad, but when i got to the other picture further thru the posts, Im not so sure LOL

it sure looks like a loaf of bread to me!!!!!
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Old 12-21-2003, 03:26 PM   #119
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I read an earlier thread that said you pretty much could NOT mess this up...I just found my talent! I made it just exactly by Dottie's recipe (I think), but it didn't come out anything like the pics I've seen. It never leveled out, so it looks kind of volcano-ish. That's okay, but when I tried to remove it from the pan, it stuck and only part of the top and one end came out. That was a blessing because I could tell immediately it wasn't done. I've put it back in the oven for another 5-10 minutes. The crumbs I tasted were delicious. I hope I can salvage it because I have invited company over for it this evening. Thank goodness they're close friends! Any clue what I could have done wrong?
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Old 12-22-2003, 03:07 AM   #120
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Hi Sheryl5:

Well, there are a few possibilities:

I have found that when baking low carb, it is really important to spray your pans with Pam really well. What I usually do, is spray the pan, the pop it in the freezer to "hold" the beads of oil in place.

Another possibility, is that because it was not level, it didn't bake evenly. So, the part that wasn't as deep may have been done - and tested done - when the deep part was still not completely cooked.

It is possible that your oven is baking on the hot, or cool side. If you can, get your hands on one of those little thermometers that are designed to check your oven temperatures. Place the thermometer in the oven, and turn the oven on to the temperature you want. Check in 15 - 20 minutes to see what the temperature reads. Check every 15 minutes for an hour. If it reads higher or lower than your temperature dial, then your oven nees to be re-calibrated. Many ranges have directions as to how to do this - apparently it is quite simple to do. If not, then you can just adjust your dial until it is the desired temperature. You may have to play around with this a bit - it could take a few trys to get it all figured out if it is off.

This recipe would probably be good served in a bowl with some custard sauce, or ginger sauce with ice cream or whipped cream, so all is not lost, regardless! Just scoop it out of the pan and serve it as if you intended it to be that way!! You're the only one who has to know.

HTH



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