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Old 09-07-2006, 02:37 PM   #1
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Breakfast Bread/Muffin

Does anyone know a good recipe for a l/c breakfast muffin or bread that I can make the night b4 and grab on the fly. Don't always have time to make eggs, etc...Thanks P.S. Hope I don't offend anyone, but didn't care for the cream cheese muffins
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Old 09-07-2006, 02:49 PM   #2
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Here is one for a easy almond bread you make one piece at a time.

Easy almond Bread

2 eggs beaten
2 Tbsp Melted butter
4 oz. almond flour / ground almonds
1/2 tsp. baking powder
Optional---1 tsp. Splenda

combine eggs and butter then add to the dry ingredients mix well until batter has no lumps, pour batter into a flat microwavable dish, and bake for 2 1/2 minutes in microwave until top is firm and dry to the touch. Let cool and slice. Makes a nice mini pizza crust. the splenda makes it a little sweet like a cake.
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Old 09-07-2006, 03:23 PM   #3
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spongebob's flaxmeal muffins
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Old 09-07-2006, 05:29 PM   #4
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Quote:
Originally Posted by hookmaster7 View Post
Here is one for a easy almond bread you make one piece at a time.

Easy almond Bread

2 eggs beaten
2 Tbsp Melted butter
4 oz. almond flour / ground almonds
1/2 tsp. baking powder
Optional---1 tsp. Splenda

combine eggs and butter then add to the dry ingredients mix well until batter has no lumps, pour batter into a flat microwavable dish, and bake for 2 1/2 minutes in microwave until top is firm and dry to the touch. Let cool and slice. Makes a nice mini pizza crust. the splenda makes it a little sweet like a cake.

Thank you for this recipe. I just saw it and went and made a half batch in my nuker...yummy!! I had a little slice of it. It's going to be tomorrow's breakfast with a little jam on it. It's so easy...very good stuff.
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Old 09-07-2006, 05:36 PM   #5
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Originally Posted by SugarBabi View Post
Thank you for this recipe. I just saw it and went and made a half batch in my nuker...yummy!! I had a little slice of it. It's going to be tomorrow's breakfast with a little jam on it. It's so easy...very good stuff.
Sugar or Hook...just wondering if this is "eggy" tasting at all? It seems just like the flax meal one just subbing almond flour. I can't do flax anymore so I'm curious on this...thanks!
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Old 09-07-2006, 05:48 PM   #6
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No, no eggy taste at all. I don't like eggy. It tastes nutty. I really like it. Even my non lc hubby had a bite and liked it and he doesn't like nutty things, but he said he didn't mind the nutty taste of this and he thought it was very good.

I did half the batch and only nukked it for 1 minute and 15 seconds, then I let it cool a bit and cut a slice off of it. I used a little silicone loaf type pan...but next time, I'll try a flat pan.

And the best part, it's fast and it cooled off fast too.

I'll be getting in some pecan meal next week (hopefully) and I'll try it with that. I think it would work with any type of nut flour. I have some brazil nut flour that I made a while back--I'll try that next time.

P.S. I weighed the almond flour, since the recipe calls for 4 ounces--I don't have a kitchen scale, so I used the postal scale.

Last edited by SugarBabi; 09-07-2006 at 05:51 PM..
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Old 09-07-2006, 06:00 PM   #7
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Glad you liked it it has 2 carbs for the whole recipe by the way. And any kind of nut flour would work.
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Old 09-07-2006, 06:02 PM   #8
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Thanks much!
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Old 09-07-2006, 06:18 PM   #9
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This reminds me of the 3 min. yellow cake recipe.

Vanilla 3-min Cake
1/4 c almond flour
1/2 t baking powder
4 packets Splenda
2 T butter, melted
1 egg
1 T Vanilla Davincis

Mix well. Microwave 2min.

Can top with berries and cream. I frost w/ chocolate sugar free twist.

I also have a note that if you add 2 T of cream cheese to the batter, it comes out more like pound cake but I haven't tried that.

FYI: I use a tad of liquid splenda instead of the pkts. and a small splash of vanilla extract instead of Davincis.
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Old 09-07-2006, 06:40 PM   #10
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Originally Posted by Purrgirl View Post
This reminds me of the 3 min. yellow cake recipe.

Vanilla 3-min Cake
1/4 c almond flour
1/2 t baking powder
4 packets Splenda
2 T butter, melted
1 egg
1 T Vanilla Davincis

Mix well. Microwave 2min.

Can top with berries and cream. I frost w/ chocolate sugar free twist.

I also have a note that if you add 2 T of cream cheese to the batter, it comes out more like pound cake but I haven't tried that.

FYI: I use a tad of liquid splenda instead of the pkts. and a small splash of vanilla extract instead of Davincis.
...OH YEAH...thanks! I haven't made the 3 min. cake in so long that I totally forgot about it!
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Old 09-07-2006, 07:21 PM   #11
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Dizneegirl's Scrambled Eggs to Go

1 lb. sausage (we use spicy)
12 eggs
8 oz. shredded cheddar cheese

Cook sausage until crumbly. Let cool and add eggs and cheese. Mix together and fill greased muffin tins. Bake at 350 for 30 minutes, or until golden brown and set.

Makes 18 muffins regular-sized muffins... 3 muffins = 2 eggs. Or, 12 larger muffins (my KitchenAid silicone muffin pan has a little bit bigger cups).

These reheat great in the microwave... about 1 1/2 minutes for 2-3 "muffins".
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Old 09-07-2006, 08:05 PM   #12
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hookmaster7, I have been having so much fun with this recipe.

I'm playing mad scientist or Alton Brown wannabe tonight. LOL

I made banana bread.

I only used half of everything and I added 1/4 t. of vanilla extract and 1/4 t. of banana extract and 1/3 of a banana (smashed). For the almond flour, I substituted this concoction I made up today (and it works nicely--I was so surprised). I ground up some mixed nuts, mostly brazil nuts and peanuts in food processor and I added in some lite type flour. This made my ground nuts much lighter and I liked that. So I measured the 2 oz of almond flour and it came out to 4 Tablespoons. So I used 4 Tablespoons of my flour mix. Instead of the splenda, I used diabetisweet (brown sugar substitute) I used a bigger flatter type pan too. I had to cook it a little bit longer.

The end result: Viola!! Tastes like real banana bread...but it tastes like it has coconut in it. I don't mind the coconut taste at all, but I know it's from the brazil nuts (probably not ground up fine enough). Yeah!! Good stuff. Thanks again for this recipe.

I have 4 batches in the fridge that I've been experimenting with. For stricter carbs, you could probably leave out the 1/3 of the banana, but I can afford the carbs and it tastes like the real deal to me. Like banana nut bread with coconut added.
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Old 09-07-2006, 08:08 PM   #13
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Ahhh, I looked up the carbs for bananas...28 grams...I may try it with only 1/4 of a banana next time or just with the extract. I'm thinking you could use a little s/f applesauce too for an apple flavored bread. So many ideas...so little energy. LOL
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Old 09-08-2006, 02:47 PM   #14
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After being in the fridge overnight, the banana bread is kinda dry. I'm wondering what would keep it more moist or perhaps I overcooked it? I'm not sure. Any ideas anyone?
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Old 09-09-2006, 03:00 PM   #15
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I just can't say enough good things about this recipe.

Yesterday, I used a round microwave pan, added some italian seasoning to it and made a pizza crust. I crisped up one side in the regular oven after it was cooked in the nuker. Then I flipped it and put toppings on it and cooked it til the cheese melted. Yummy single serving pizza (and this is only using half the recipe).

Then later, I made sandwich bread. The first pan, I used a longer rectangular pan and spread it out as thin as I could and got some dense bread. I cut it in half and it will make a nice large sandwich. I added a little onion powder to this batch.

Next, I decided to try and make a lighter bread. So instead of an egg, I used 2 egg whites and I beat them till stiffish with the mixer. Then I folded in the butter and some onion powder and the dry ingredients and used the same rectangular pan. It came out about the same size as the other one, but not as dense (though the dense one tastes fine). I'll probably toast this up and have a turkey or blt later on.

I love this recipe because it's so versatile, easy, and mostly, fast. Anything I can nuke is great by me. Now I can have pizza for breakfast anytime I want.

My husband liked it a lot too.
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Old 09-09-2006, 06:08 PM   #16
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This sounds interesting I'd like to try it. I don't have anything to weigh the almond flour. Could you tell me about how much turns out to be 4oz? Is it about 1/2 a cup?

TIA
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Old 09-09-2006, 07:39 PM   #17
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Quote:
Originally Posted by heather2578 View Post
This sounds interesting I'd like to try it. I don't have anything to weigh the almond flour. Could you tell me about how much turns out to be 4oz? Is it about 1/2 a cup?

TIA
Yes. That's how I do it!
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Old 09-10-2006, 04:12 AM   #18
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Double check your net carbs on this. 1/4 c of almond flour is 3 g net carbs, and is 28 g or .98 oz. Four ounces of almond flour would be 113.4 g in weight, which would be just over 12 g net carbs.
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Old 09-10-2006, 05:11 AM   #19
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Still my most favorite LC Muffin after all these years...you can "tweak" the flavors if don't care for the coconut, but, the coconut flavor is not overwhelming at all.

Cinnamon Coconut Streusal Muffins

Streusal Topping:
1 cup of Ground Almonds
1/3 cup Splenda
1 Tablespoon Cinnamon
1/8 teaspoon Salt
1/4 cup butter, cut in small pieces

Combine almonds, splenda, cinnamon and salt in a food processor. Blend until mixed well. Add pieces of butter and process until it resembles a coarse meal. Set aside.


6 Tablespoons Vegetable Oil
3 large eggs, separated
6 Tablespoons Coconut Flavored DaVinci Syrup (or Vanilla)
1 Tablespoon Water
1 Tablespoon Vanilla Extract

1/2 cup Flax meal
1/2 cup LC Bake Mix
1/2 cup finely ground Unsweetened Coconut
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 Tablespoons Cinnamon

Preheat oven to 350 degrees.

Mix oil, egg yolks, syrup, water and vanilla. Set aside.

Beat egg whites until soft peaks form. Set aside.

Add all dry ingredients into the wet mixture. Then, gently fold in the egg whites. Let mixture sit for about 5 minutes.

Divide batter into 12 GREASED muffin tins. Top with streusal mixture and bake for approximately 20 minutes.

Remove from pan immediately and cool slightly before serving.
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Old 09-10-2006, 05:22 AM   #20
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Quote:
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Double check your net carbs on this. 1/4 c of almond flour is 3 g net carbs, and is 28 g or .98 oz. Four ounces of almond flour would be 113.4 g in weight, which would be just over 12 g net carbs.
I was just looking at the same thing....

Last edited by Pam in TX; 09-10-2006 at 05:23 AM..
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Old 09-10-2006, 02:39 PM   #21
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Quote:
Originally Posted by heather2578 View Post
This sounds interesting I'd like to try it. I don't have anything to weigh the almond flour. Could you tell me about how much turns out to be 4oz? Is it about 1/2 a cup?

TIA

Mine measured out to about 8 Tablespoons of almond flour. yes, half a cup.

Last edited by SugarBabi; 09-10-2006 at 02:40 PM..
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Old 09-10-2006, 02:42 PM   #22
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I was just looking at the same thing....
I'm using half of that for the bread recipe...so it would be 6 carbs, right?

If that's right, then 6 carbs is okay for a large sandwich for me.

chefchick66 ~ your recipe sounds yummy. I'm adding it to my "to try" list. So many recipes and I want to try them all. LOL

Sorry, I used the wrong quote--I meant to quote the ones with the carbs...don't know how to fix it now.

Last edited by SugarBabi; 09-10-2006 at 02:45 PM..
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Old 09-10-2006, 03:14 PM   #23
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Sorry about the wrong carb count, but that was what I was told, so I went to the site where the recipe was posted and the person listed it as 4 carbs. I put it into mastercook and got 12. So if your not on induction make your decision on if you can afford the carbs. Again sorry about the wrong carb count.
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Old 09-10-2006, 03:17 PM   #24
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Mine measured out to about 8 Tablespoons of almond flour. yes, half a cup.
But you say half the recipe is a big enough size for you? So in that case, you would use a 1/4 cup or 4 Tbsps, right?
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Old 09-10-2006, 06:18 PM   #25
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But you say half the recipe is a big enough size for you? So in that case, you would use a 1/4 cup or 4 Tbsps, right?
Yes, I used half of everything. I'm sorry I didn't think to take pics-sometimes I do and that helps with the visual. When I make some more, I'll take pics, but I still have some to eat yet.
I didn't put splenda in the ones for bread or pizza crust. Also, to spread it out thin takes a little bit of patience...I had to work with it (used a rubber spatula) to get it to spread out evenly.

Last edited by SugarBabi; 09-10-2006 at 06:20 PM..
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Old 09-10-2006, 08:25 PM   #26
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Old 09-14-2006, 06:17 PM   #27
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I tried lots of different tweaks with this recipe and they all turned out good.

I really like this stuff and the english muffin recipe too.

Giving this one a little bump!
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Old 09-14-2006, 06:21 PM   #28
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Does anyone know how I can mark a thread to go back to later? I want to try these recipes but I'm too lazy to copy and paste tonight Thought I might be able to bookmark it somehow here on the site?
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Old 09-14-2006, 06:25 PM   #29
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Does anyone know how I can mark a thread to go back to later? I want to try these recipes but I'm too lazy to copy and paste tonight Thought I might be able to bookmark it somehow here on the site?
TIA
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If you go up to the top where it says "thread tools", you clik on that and you can subscribe to this thread. HTH
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Old 09-14-2006, 06:38 PM   #30
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AHHHH! Thanks
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