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Old 06-14-2004, 03:58 PM   #61
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Betty

For my Maintenance Nuker Bread, the batter was so thick, I decided to add 1/4 C water to make it easier to handle...gluten sure thickens it up !

Anyhoo, the water made it a much prettier, smoother product than the pic I posted of it yesterday.
Sorry I posted it before it was perfected, but then...there's always room for improvement on every recipe, huh?

Thanks for getting me going on playing with Bread recipes again

Here's the two "new" ones, not yet split.



the revised recipe for it:


Maintenance NUKER BREAD

This recipe is a double amount, and I used two 5" x 5" square plastic foodsaver bowls. Makes 4 slices.

2 TBLS melted butter
3 TBLS yogurt
1/4 tsp salt
2 lg eggs
1/4 Cup water
2 TBLS flaxmeal
3 TBLS almond flour
2 TBLS whole wheat flour
3 TBLS vital wheat gluten
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Splenda

Beat the eggs slightly before adding to the mixture, then divide into two 5 x 5 square bowls. Nuke for a about 90 seconds.

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Old 06-14-2004, 07:37 PM   #62
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Shawnee-
That looks really great, thanks so much for taking the time to post the recipe and the pictures.

I had intended to give the other recipe a try today, but I ended up running out of time. After seeing these pictures tonight I'm glad I waited.

Thanks again,
Betty
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Old 06-14-2004, 07:59 PM   #63
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I have to say, that I tried this recipe, and LOVE it. I have had it at least a handful of times now!

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Old 06-14-2004, 10:07 PM   #64
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I havent tried any of these YET!! but the last pictures had me wanting french toast LOL
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Old 06-15-2004, 03:23 AM   #65
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Plain and simple:

These are easy, fast and awesome!

Thanks to BettyR for posting this recipe!!



Beth
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Old 06-15-2004, 11:40 AM   #66
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I had one of these for lunch today, but I did a sweet version, it is very very good, had it with some sugar free Apricot jam on it
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Old 06-15-2004, 12:17 PM   #67
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BettyR,
I'm so thankful for this recipe! I omited the butter, and made it with half flax meal, and half almond flour. This has been especially wonderful for me, because too much wheat (usually in the form of gluten flour) gives me an upset stomach. I also have to limit my egg whites, and tried it with just the yolk, and added a tablespoon each of water and cream. That worked well too. It's such a forgiving recipe! Thank you for your post!

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Old 06-15-2004, 03:38 PM   #68
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You are all very welcome, I'm glad you've enjoyed it.

You'll have to try the sweet version sometime. It's really good as well.

2 tablespoons of melted butter-0
1/2 pinch of salt-0
1 extra large egg-.7
1 teaspoon vanilla-.5
1/2 teaspoon liq. Splenda-0
2 tablespoons of almond meal-1.5
2 tablespoons of flaxseed meal-0
1 teaspoon cinnamon-.6
1/2 teaspoon of baking powder-.7

Mix all together in a microwave safe bowl and zap in the microwave for 45 seconds or until the center is starting to cook but not quiet set.

Remove from the microwave. While it's still hot, cut it up into little pieces and pour 1/4 cup of cold cream-(2) over the top and sprinkle with a pinch of cinnamon. Let the cream soak into the bread.

Eat it warm – 6 carbs
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Old 06-15-2004, 04:28 PM   #69
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Quote:
Originally posted by BettyR
Let the cream soak into the bread
Eat it warm – 6 carbs
BREAD PUDDING
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Old 06-15-2004, 05:04 PM   #70
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OH, WOW...LCRedhead, that was my first reaction too!

YAHOO, Betty has done it again....

Thanks, Betty...gonna go with ALL almond meal on the "Bread Pudding" variety...oh, Yum

Keep 'em coming

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Last edited by shawneesioux; 06-15-2004 at 05:12 PM..
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Old 06-15-2004, 05:27 PM   #71
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where can you buy flax seed meal and almond flour?

Walmart?
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Old 06-15-2004, 05:42 PM   #72
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at netnutron click market place above or at your local health food store. I find netnutron is cheaper even including shipping and it supports this site.
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Old 06-15-2004, 05:55 PM   #73
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I've made it with all almond flour and part almond flour and part flaxseed. They are both good, and yes it's bread pudding. The flax version saves 1.5g of carbs.

It's so yummy for breakfast with a big cup of hot coffee. It's such comfort food.
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Old 06-15-2004, 05:58 PM   #74
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Yum maybe adding just 4 or 5 rasins!
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Old 06-15-2004, 07:49 PM   #75
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Oh, yum...RAISINS

Haven't had even one in 3 1/2 years... cause I don't trust myself with a whole box. Maybe its time to treat myself to a few
I read on some other LC site that folks were using dried Currents for raisins...don't know the carb count on them.

Maybe a dash of Nutmeg would be yummy too...or unsweetened shredded coconut.. then there's all the flavors of DaVinci....

Yup, Betty.... COMFORT FOOD

I posted your recipe on the Maintain Lane board, knowing one of the Vintage Maintainers would snap it up like a starved hound dog; she DID !

Thanks for making our day.

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Old 06-17-2004, 01:08 AM   #76
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Instead of using butter I tried putting some flax oil in, it came out just as good as the original recipe.

Excellent.
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Old 06-17-2004, 02:47 AM   #77
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I hate to sound so stupid, but what are dried Currents and what is the carb count on them?
TIA.
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Old 06-17-2004, 08:05 AM   #78
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yum!

Thanks sooo much for the excellent recipe and all the awesome tweaks! I can't wait to try them. Gotta love this woe!
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Old 06-17-2004, 08:06 AM   #79
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Boo / Judy...

Nothing stupid about your question.

Currants are little fruits (about fat- pea size) that grow on 3' bushes; fruit varities can be white, red, or black. ( I grow a bush of red ones.)
Its usually the black ones that are commercially dried. They are smaller than raisins. The bad news is, they are only slightly less carby than raisins, with an ECC of around 24 per 1/4 cup.
Would have to be used very sparingly. Bummer.

Shawnee

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Old 06-17-2004, 03:53 PM   #80
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Here's a bit of trivia about the currants you buy at the store:

Like other dried fruit, raisins are a concentrated source of calories, sugar, and nutrients. They supply a healthy amount of dietary fiber (both soluble and insoluble), as well as some iron, potassium, and B vitamins. The same can be said of currants, which are actually very small raisins made from the Black Corinth grape (sold fresh as "Champagne grapes"). The name currant (not to be confused with the fresh berries of the same name) is probably a corruption of the word Corinth.
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Old 06-17-2004, 05:48 PM   #81
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Wow, LindaSue...that info blew me away...guess its not safe to assume that what I "think" is the same as what "is"

When I looked on ****** under Currants, Black European dried was listed with the others...I assumed this was a currant like we have here. (The black ones grown here are called Canadian Consort .)

I looked up my Red Currants, and at least I can have a few raw...at about 10.5 per cup, I can afford a 1/2 C at a time.

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Old 06-18-2004, 06:10 AM   #82
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I thought I'd report on a little experiment I tried.

Now keep in mind, this was an experiment, but I couldn't resist

First I mixed up a double batch of the basic "bun" recipe. I then added a couple of drops of FasSweet (sorta like Sweet10, it's a zero carb liquid sweetener), about a tablespoon of sugar free vanilla DaVinci's and a tablespoon of pourable Splenda (remember this was a double recipe). Then I stirred in about 20 raisins.

I poured this into 2 plastic 8 oz. round containers and micro'd for 2 minutes until set.

I then (gave one to my mom ) sliced one in half, put one half back into the same container I cooked it in, added about 1 tablespoon DaVinci's SF French Vanilla syrup and just enough heavy cream to barely cover the bread. I let this sit for about 4 hours ('cause I was waiting until after my lunch meal).

This was so rich tasting, I couldn't believe it!! Today I used caramel DaVinci's on the other half
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Old 06-18-2004, 07:44 AM   #83
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LadyTexun - that sounds like a great idea.

One question - what did your mum think of it?
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Old 06-18-2004, 09:38 AM   #84
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I don't know if she ate any yet, they already went home LOL

But she did LOVE the basic "bun"
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Old 06-18-2004, 11:27 AM   #85
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Quote:
Originally posted by BettyR
You are all very welcome, I'm glad you've enjoyed it.

1/2 teaspoon liq. Splenda-0
Looks great! Can someone give me a conversion if one was using granular splenda instead of liquid? Thanks!
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Old 06-22-2004, 04:33 AM   #86
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bumping
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Old 06-22-2004, 07:00 AM   #87
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I have Trish's liquid Splenda, I think that 1/2 teaspoon of hers would equal 1/3 cup of sugar sweetness.

But if you have the Sweetz free liquid Splenda it's a lot more concentrated and 1/2 teaspoon would be way too much.
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Old 06-22-2004, 07:11 AM   #88
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For my sweet version, I used five drops of the Sweetz free sweetener, one half teaspoon of SF vanilla syrup, one half teaspoon of cinnamon and 1 teaspoon of vanilla and it was awesome. I baked it in a 5" square plastic dish, sliced it in half so that I had two HUGE slices of cinnamon bread. I toasted them this morning and slathered on some butter and was extremely full and satisfied. These WILL BE a staple in my low carb WOE!!

Thank you so much for this recipe!! It's one of the best recipes I've tried since lowcarbing.

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Old 06-23-2004, 10:25 AM   #89
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I have had two now!! these are awsome thanks so much !
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Old 06-24-2004, 04:27 PM   #90
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I made the 1/2 almond flour 1/2 flaxmeal recipe, and it was really yummy!
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