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Old 06-25-2004, 09:35 PM   #91
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Here's another sweet version..Takes like a cinnamon raisin bagel..

2 Tbs. flaxseed meal
2 Tbs. psyllium husks, plain
1/4 tsp. cinnamon
1 Tbs. Splenda or Davinci's
5-6 raisins..if desired
1/2 tsp. baking powder
1/2 pinch of salt
1 egg..
1 tsp. oil..I used macadamia nut
Water..if needed

Mix this all together..then nuke it in the dish for 1 minute..

Cool, slice..and toast or eat untoasted with cream cheese..
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Old 06-26-2004, 05:00 AM   #92
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I love these buns, but have noticed a strange thing with them. I have to eat them slow, with occassional sips of water or it gets stuck in my upper esophagus. I don't think I have some kind of health problem, because this doesn't happen with other food. Does anyone have an idea of what my problem is? I really want this bun to work for me, but I'm a little concerned. I did notice that when I made the bread pudding variety, that I didn't have the problem so much as when I made the regular bun. Could it be a bulky problem?
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Old 06-26-2004, 06:06 AM   #93
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Carolyn, I have a cinnamon bun cooling in the kitchen now! The whole house smells of cinnamon! I have some Spice Blend DaVinci I use. Yesterday morning I mixed some of the spice blend in with cream cheese and spread it over the bun after spliting it and toasting it. So good!!! I have never used psyllium husks. What are they, and where in the store would you find them? Sometimes I make this bread without any butter and other times I make it using just 1 teaspoon of butter and I increase my DaVinci syrup. I really can't tell the difference when I do or don't. As far as having any trouble eating it and having it go down, no trouble here.
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Old 06-26-2004, 06:27 AM   #94
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Criosa-
I've never had that happen, I would be very careful. I eat these on a very regular basis and I've never noticed any problem at all.

That would scare me, you don't want to get choked. I got choked on a piece of steak once when I was eating in a rush trying to gulp my food down and get out of the house.

Thank God I wasn't at home alone that day as I so often am. My son just happened to be there and he had to do the Heimlich maneuver on me to get the steak out of my throat, it was very scary. Ever since then I take small bites of meat and chew it very well before I try to swallow it.

If you think for a second that this might get stuck in your throat and choke you, I wouldn't eat them. Have you tried making them with almond flour instead of flax. Maybe it's the flax that your having a problem with.

Last edited by BettyR; 06-26-2004 at 06:28 AM..
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Old 06-26-2004, 07:43 AM   #95
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Oven baked?

Did anyone try making them in the oven yet on a muffin top pan??
Inquiring minds want to know details!! Like oven temp, how long to bake, etc.???? And of course how are they compared to the micro ones?
Lori
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Old 06-26-2004, 09:17 AM   #96
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Hi..

I get my raw psyllium husks in the health food store..I use the NOW brand...They are all fiber..so this makes this bun an excellent
fiber supplement...In fact 2 Tbs. husks have 8 grms of fiber and
the flaxseed has 4..so that is 12 grams of fiber.. per cinnamon bread. Of course, we all drink lots of water to keep
the fiber moving..right??

The only thing I could think of Criosa..is that you add a little water
to the recipe so they are wetter...That might help.

Lori: I have a muffin top pan..and might experiment with doubling
the recipe to make two..I would spray the pan with Pam..as I only add 1 tsp. of oil per bun..Probably 325 for 20 minutes..what
does anyone else think?..
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Old 06-26-2004, 10:35 AM   #97
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Carolyn, do you have the counts for carbs and calories for your recipe. I might go find the psyllium husks and try them.
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Old 06-26-2004, 08:20 PM   #98
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Hi Julie...I'll get it tomorrow afternoon for ya..
I think psyllium husks are all fiber..no real carbs..so the bread
should be low...(raisins are optional, of course)..

When I make my flaxseed pancake..I use psyllium husks, too..
and you can mix the husks with water and drink it to keep
things moving...
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Old 06-27-2004, 06:26 AM   #99
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Carolyn~
Sounds like something to try! I just got my muffin top pans and would like to make hamburger buns. Thanks.
Lori
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Old 06-27-2004, 06:56 AM   #100
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Another version

I ran out of flax seed meal meal, but had flax-o-meal hot cereal,
sooo...I doubled the original recipe, subbed 1 tsp oil for butter, thinned a bit with davinci gingerbread, used a pyrex loaf pan, nuked for 2min, cut into 2 portions, then sliced each into 2 slices!
So marvelous toasted!!!! with SF jam,cream cheese, butter, gonna try regular style french toast!
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Old 06-27-2004, 07:16 AM   #101
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oops!

Sorry, I actually used 2tsp oil in total recipe... forgot I doubled original recipe!
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Old 06-27-2004, 05:16 PM   #102
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Quote:
Originally posted by Criosa
I love these buns, but have noticed a strange thing with them. I have to eat them slow, with occassional sips of water or it gets stuck in my upper esophagus. I don't think I have some kind of health problem, because this doesn't happen with other food. Does anyone have an idea of what my problem is? I really want this bun to work for me, but I'm a little concerned. I did notice that when I made the bread pudding variety, that I didn't have the problem so much as when I made the regular bun. Could it be a bulky problem?
I have this problem with certain foods. The GI Doc found I have
diverticulitis in the esophagus which is very rare he says. For now he just told me to take Prevacid. I always make sure I have water when I eat in case I need it.
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Old 07-03-2004, 09:08 PM   #103
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bumping to make tomorrow
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Old 07-04-2004, 03:09 AM   #104
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went to the usa and was sure to pick up a grab-it bowl...i'm looking forward to making this soon. thanks for the recipe and tweak ideas!!

-letty
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Old 07-04-2004, 05:08 AM   #105
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Re: Oven baked?

Quote:
Originally posted by Lori42
Did anyone try making them in the oven yet on a muffin top pan??
Inquiring minds want to know details!! Like oven temp, how long to bake, etc.???? And of course how are they compared to the micro ones?
Lori
Anyone? I don't have a muffin top pay YET but was wondering if it would be worth it to get one for this?
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Old 04-21-2005, 06:17 AM   #106
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Bumping for Alida
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Old 04-22-2005, 05:13 PM   #107
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bump, so I can find it tomorrow .
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Old 04-22-2005, 05:47 PM   #108
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I really like my muffin top pans. I use them for the obvious thing and also to make my own flax meal hamburger bun recipe. It makes the perfect size bun IMHO.
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Old 04-23-2005, 10:27 AM   #109
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Quote:
Originally Posted by kcduffer
I really like my muffin top pans. I use them for the obvious thing and also to make my own flax meal hamburger bun recipe. It makes the perfect size bun IMHO.

How long and at what temperature do you bake them?
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Old 04-23-2005, 11:29 AM   #110
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Here's my recipe:


* Exported from MasterCook *

Flax Meal Hamburger Buns

Recipe By :kcduffer
Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1/4 cup olive oil
1/4 cup water
2/3 cup golden flax meal
1/2 cup wheat protein isolate
1/4 teaspoon onion powder
1/4 teaspoon citric acid
1 teaspoon baking soda
1 1/2 teaspoons baking powder

Combine dry ingredients in a bowl, mixing together well.

Combine wet ingredients in another bowl and beat. Add the dry ingredients about ¼ at a time, mixing well each time, until they are well together. It may take a little stirring to get well combined.

Spoon into an oiled muffin top pan, just covering the bottom of each muffin top hole.

Bake at 350 degrees about 11 or 12 minutes.


Yield:
"10 halves"
- - - - - - - - - - - - - - - - - - -

Per Bun: 223 Calories; 18g Fat (72.0% calories from fat); 10g Protein; 6g Carbohydrate; 4g Dietary Fiber; 112mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

I'm thinking about experimenting with z-trim in this recipe. I plan to substitute it for 2 tablespoons of olive oil and 1 egg. I'll post how it works after I try it, but since I have several buns left, it may be a little while before I do.
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Old 04-23-2005, 11:34 AM   #111
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Thanks, kcduffer!
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Old 04-23-2005, 12:27 PM   #112
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I made these for breakfast. All I can say is "wow"! DH and I both loved them. I put a little PB and SF honey on mine and felt like I was cheating. How long do you think they would last if I made several of them? Would like to make enough for 3-4 days at a time.

Bev

I used golden flax which doesn't have a strong flavor, no almond flour and only 1 tbsp. butter. I used corelle cereal bowls.

Last edited by froggyx6; 04-23-2005 at 12:29 PM..
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Old 04-23-2005, 04:57 PM   #113
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This recipe sounds great and very easy...I will try this tomorrow.

Two questions...has anyone experimented w/Carbquick for 2 Tbl and 2 Tbl flax? Just curious.

Also, has anyone used coconut oil in place of the butter?
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Old 04-23-2005, 05:49 PM   #114
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I keep most of mine in the freezer, but have 1 or 2 in the fridge. I think they would easily last 3-4 days in the fridge.
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Old 04-24-2005, 12:08 PM   #115
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Made my first microwave flax bun this morning...it was very tasty. I took some of the suggestions noted.

I replaced the butter w/1 Tbl. of coconut oil...

I added some chili spice...


Yum!

I wonder if there is a way to reduce the calories in this bun though. By the time you make it and add something else like egg or bacon or even cheese...that's a whopper of a caloric intake. Suggestions? I may experiment w/reducing the amount of flax by a Tbl and see what happens or
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Old 04-24-2005, 04:20 PM   #116
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Here are some changes that I'm going to try. They do reduce the calories from 223 to 151.

2 eggs (from 3)
2 tablespoons olive oil (from 1/4 cup)
3 tablespoons z-trim (replaces 1 egg and 2 T Olive oil)
1/4 cup water
1/2 cup golden flax meal (was 2/3 cup)
2/3 cup wheat protein isolate (was 1/2 cup)
1/4 teaspoon onion powder
1/4 teaspoon citric acid
1 teaspoon baking soda
1 1/2 teaspoons baking powder

Per Serving: 151 Calories; 11g Fat (62.2% calories from fat); 10g Protein; 5g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 424mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

I haven't tried these changes yet, so I don't know how they'll change the buns. Also, I may leave the wpi at 1/2 cup and add enough oat fiber to bring it to 2/3 cup. Just some thoughts. I really don't want to reduce the flax meal too much because IMO it's worth the calories and carbs. When I have time to do this, I'll post my results. Now that it's spring I don't have as much baking time as I did in the winter... I have to hit the golf course.
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Old 04-25-2005, 09:02 AM   #117
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I can 't open the picture of the bowl !!!!
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Old 04-25-2005, 12:33 PM   #118
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kcduffer....let me know how they work out...I haven't added the Z-Trim and WPI to my stash of baking goods!
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Old 04-25-2005, 03:17 PM   #119
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Well---It was a chilly wet day, so the golf course didn't call my name today, so I baked. I tried all of my changes, including the oat fiber. They turned out very well. So far, I couldn't be more pleased with the z-trim. I've had it about a week, and have made up 3 batches. I'm glad I bought the powder, not the gel. The cannister of powder will make about 10 containers of the ready mixed gel. Since I avoid soy because of it's negative impact on the thyroid, I couldn't do without wpi. I've found out the hard way that you can't replace flour with it equally, but it certainly is a great piece of the baking puzzle.

Here's my new recipe:

2 eggs
2 tablespoons olive oil
3 tablespoons z-trim
1/4 cup water, at least
1/2 cup golden flax meal
1/2 cup wheat protein isolate
1/6 cup oat fiber, not oat bran
1/4 teaspoon onion powder
1/4 teaspoon citric acid
1 teaspoon baking soda
1 1/2 teaspoons baking powder

Mix all the dry ingredients together. Mix the wet ingredients and then add the dry ingredients. You may need to add some water so that the mixture spreads more easily. Spoon into greased muffin top pans, 10 holes. Bake at 350 degrees for 11-12 minutes. Yields 10 bun halves, or 5 buns.

Per Serving (2 halves): 151 Calories; 11g Fat (62.2% calories from fat); 10g Protein; 5g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 424mg Sodium.
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Old 04-25-2005, 05:58 PM   #120
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I just noticed the citric acid--what does this do in the recipe?
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