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Old 03-29-2007, 09:14 AM   #31
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I too wound up with regular flax as opposed to golden. I also realized I don't have baking powder or soda ... so no muffins today.

Question on the cooking oil ... can you use coconut oil ? Or do these call for like Wesson vegetable oil ?
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Old 03-29-2007, 12:12 PM   #32
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Quote:
Originally Posted by Edwards20 View Post
I too wound up with regular flax as opposed to golden. I also realized I don't have baking powder or soda ... so no muffins today.

Question on the cooking oil ... can you use coconut oil ? Or do these call for like Wesson vegetable oil ?
There is a big price difference between regular and golden and to me I'd rather not pay the bigger price. Regular is fine with me.
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Old 03-30-2007, 09:18 AM   #33
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Itsanewme: Thanks so much for that wonderful flax cracker recipe!! Wow! I've already eaten one batch and ready to make another today. I had them with some gourmet cheese and tea this morning and it really hit the spot. By the way, congrats on your awesome weight loss success--very impressive.

Hey y'all, I found golden flax at a great price from Azure Standard. It's organic whole seeds, have to grind it yourself but the savings would be worth it.

I made the revolution rolls with a flax twist from the LCF recipe room, and they were great.
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Old 03-30-2007, 09:58 AM   #34
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You're so welcome Mermaid! I usually use the regular flax seed because it costs less and I like it, I have to admit these do taste better using golden flax seed.
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Old 03-30-2007, 04:21 PM   #35
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just made the 3 min micro bread and it is delish. How many carbs is in this?
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Old 03-30-2007, 09:48 PM   #36
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I count them as 2. But they may be less. 1/4 Cup Almond flour minus Fiber is 3 Net Carbs. (At least the one I use) so 1/8 cup is 1.5 Net. 1/8 Flax 0 Net. Baking Powder 1/4 TSP 0.3. Since I use a drop of Stevia. The total is 1.8

This is how I count it. I hope that helps
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Old 03-31-2007, 06:38 AM   #37
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just made the 3 min micro bread and it is delish. How many carbs is in this?
kj
I'm thinking just a little over 1 carb?

The flax would cancel the carbs out with the fiber. The Almond flour also has fiber and it's not alot of it. The egg would have trace carbs.

So, A little over 1 carb.
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Old 03-31-2007, 08:57 AM   #38
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I haven't even found the golden flax, so I didn't realize it was more expensive. I am thinking of making some muffins this morning. But, I swear I saw one that didn't call for Davinici's or almond flour ...
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Old 03-31-2007, 06:45 PM   #39
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these recipes sound great... i hope this is the right place to ask this: do these muffins help "move things along"? i have been in terrible pain for four days, finally broke down and called the dr. for help.. do i need more fiber? any such thing as too much fiber? i can't figure out what caused this, but i was hoping maybe the flax muffins would help. any ideas..?
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Old 04-01-2007, 12:50 AM   #40
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They help it along, for me. Perhaps you need more fiber and/or more water
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Old 04-01-2007, 09:04 AM   #41
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I made a second batch of flax crackers, but baked them at 325 degrees for about an hour instead of 400 degrees. I liked the flavor much better--no burnt cheese taste.

I'm down two pounds this morning after a major flax binge the last three days (along with a lot of cheese), so I guess it's good for weight loss. I have also noticed things "moving along" much better too. I just bought a 10-pound bag of organic golden flax seeds from Azure Standard, and it was less than $1 per pound.

Answer to question: Yes you can get too much fiber, but it would be hard to do since 20-25 grams is the minimum amount we should get every day!
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Old 04-02-2007, 08:35 PM   #42
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Here's my deal with flax. It seems to have a lot of calories in it. I am one of those unfortunate souls who never loses a pound low carbing without keeping an eye on calories too.

So are there any flax recipes that don't top out at like 300 calories a muffin, like the spongebob muffins do?
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Old 08-19-2007, 08:10 AM   #43
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Okay, I expanded on Jeska's flax muffin recipe (which originally came from Macattaz). I gave the recipe a little more zing

6 eggs
1/2 cup white chocolate davinci's
3/4 cup of Canola oil
1/4 cup of water
1/4 cup of Cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flaxmeal
1/4 cup chopped jalapeños
1/2 cup sharp cheddar

I just mix up the wet ingredients, then add the dry ingredients along with the cheese and jalapeños. I bake them at 350 for around 16 - 17 minutes. The nutritional info on these is estimated per muffin, but fit day ready

Total carbs: 7.6 grams
Fiber: 6.7 grams
Net carbs: 0.9 grams
Calories: 227
Fat: 20 grams
protein: 8 grams

I really can't taste the jalapeños in these, but I am using some that I have picked from my garden that are a little milder. I know the pepper gets spicier

Last edited by Iko; 08-19-2007 at 08:26 AM..
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Old 06-24-2008, 07:16 PM   #44
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does anyone know the nutritional value of the pancakes????

I need the facts about the flax seed pancakes...
Cal, carbs, fat, fiber



Quote:
Originally Posted by Yummy's_Girl View Post
Here are some I copied and pasted that I had put into an old thread awhile back.

The pancake one is the best pancakes recipe I have tried, low carb, and I've tried several! This is, by fa,r my favorote!

Flax Pancakes

2 eggs slightly beaten
1 scoop (1/4 cup) vanilla whey powder
1/2 tsp baking powder
3 tbsp SF DaVinci syrup (I use vanilla)
1/4 cup Flaxmeal
dash of lite salt
1/2 tsp vanilla extract

Mix ingredients well. Fry in butter or oil.
Makes 4 pancakes, 5 net carbs per recipe.

------------------------------------------------------------------------

Here are some others: I havent tried them, yet. Maybe you can let us all know how they are if you try them. I don't recall the source for these.


Doreen's "Sourdough Rye" Rolls


Serving Size: 6

-= Ingredients =-

3 eggs + 1 egg white
1/4 teaspoon cream of tartar
2 tablespoons melted butter
1 teaspoon cider vinegar
2 - 3 Tbsp water
4 tablespoons flaxmeal
3 tablespoons raw wheat bran
1 teaspoon crushed caraway seeds
1/2 teaspoon granulated onion powder
1/2 teaspoon salt
1 packet SugarTwin ; (or 2 tsp bulk Splenda)

-= Instructions =-

- preheat oven to 500°
- separate eggs; sprinkle cream of tartar over whites, set aside.
- blend yolks with melted butter, vinegar and 2 Tbsp water, add flaxmeal, bran caraway seeds, onion powder, salt and sweetener. Batter may be stiff .. add up to an extra Tbsp water if it seems dry.
- using squeaky clean beaters, beat egg whites until stiff peaks form.
- fold yolk-flax mixture into whites, taking care not to overmix or break down the fluffy whites
- using a spatula or wooden spoon, make 6 high mounds on a Pam-sprayed baking sheet (I used a "muffin top" pan). Place in center of oven and immediately reduce heat to 300°. Bake for 15 min.
- reduce heat to 250°, bake an additional 15 min or till golden
- cool on rack, store in airtight container
- These flatten somewhat after cooling, but they can still be sliced in half without crumbling if you use a sharp knife.



Tomato, Onion and Garlic Flaxseed Crackers

-= Ingredients =-

2 cups ground flaxseed ; grind in blender
1 cup tomato powder
1/2 cup dried onion
1 tablespoon garlic powder

-= Instructions =-

Mix in a (rather large) bowl with a cup of whole flaxseed. Add
water and mix well, until it becomes the consistency of a thick cookie
dough. Cover and let rest in the frig overnight. Spread onto leather sheets. Spread out smoothly. At this point, the mix isvery stiff and not really sticky at all. Put in dryer (around 120-130) -takes 8-16 hrs to dry, depending on room conditions. Dry until crisp, then break into cracker size pieces.

You can do these in the oven with the door propped open, if you do not have a food dehydrator


This one came from these boards but like a goofball, I forgot to write down the name of the original poster. I hear these are very good


Cocoa Flax Cookies


Serving Size: 12

-= Ingredients =-

Cookie ; ingredients:
2 eggs, beaten
1 tablespoon vanilla
1/3 cup chocolate or vanilla SF DaVinci
1/4 cup cooking oil
1 cup ground flaxseed
1/2 teaspoon both baking powder and soda
3 heaping Tbsp baking cocoa
Frosting ; ingredients:
1/2 pkg cream cheese ; melted
1 tablespoon cinnamon
3 packets or 1/3 C pourable Splenda

-= Instructions =-

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

Drop by spoonful onto greased cookie sheet (I used parchment paper). Place into preheated oven (350) and bake 9-12 minutes (mine were done after 9 minutes). (Makes 12 - 15 cookies)

When cooled, add frosting
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Old 06-25-2008, 03:04 AM   #45
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AHA!!! THAT'S where the recipe comes from!! I could not for the life of me remember. About.com.

When I make these crackers, I leave out the garlic, and lower the oven temp to 350. They bake more evenly at the lower temp, and leaving the garlic out makes them a bit more versatile. They are absolutely delicious!

I have a small co-op in the area that sells organic flax seeds. They even deliver! I bought 25lb bags of both golden and brown flax, which I then bagged in ziplocs (about 5lbs each) and store in my freezer. I like the golden in flax muffins, which we eat almost every day, and brown is great for the crackers. Often I will bake triple (yes, triple) batches of both golden and brown crackers. They keep very well, not that they last long enough to worry about spoilage. And they look pretty on a party tray :-)
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Old 06-25-2008, 03:57 AM   #46
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THanks for posting this thread! I've been looking for new flax recipes. Love the stuff!
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Old 06-25-2008, 06:00 AM   #47
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Subscribing - thanks for bringing it back up. I love flax too!
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Old 07-01-2008, 07:35 PM   #48
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Wow so many Flax rexcipes, i think I need to get some golden flax!
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Old 09-28-2008, 06:32 AM   #49
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Bump for flax!!!
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Old 09-29-2008, 09:41 AM   #50
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just subscribing for later..
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Old 11-09-2008, 07:17 PM   #51
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Just a reminder to review this thread later...

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Old 11-09-2008, 07:21 PM   #52
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Just a reminder to review this thread later...

Me too!!!!!!!!!!!!!!!!!!!!!!!
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Old 11-09-2008, 10:20 PM   #53
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[COLOR="DarkSlateGray"]Hi wbh...
We love oopsie waffles, which are the typical 4-5 egg ooopsie recipe with a tablespoon of carbolose, or protein powder, or last Sat breakfast, a tablespoon of golden flaxmeal and a tablespoon of carbalose with the eggs and cream cheese as they were combined in the mixer.

We like the added body the carbalose, carbquik, and/or flaxmeal bring to the waffles.
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Old 11-12-2008, 12:23 PM   #54
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Old 11-12-2008, 02:46 PM   #55
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I just made this "bun" type thing based on another recipe I found here on searching, and now I can't find it to give mad props to the original recipe creator. LOL It was a sweet muffin used for breakfast, but sometimes, I want something sort of savory for breakfast sandwiches, etc.

1/4 cup flax meal
1/2 teaspoon baking powder (I'm wondering for a microwaved bread if this is necessary. I may try it without next time)
1/2 packet of Splenda
1 Egg
1-2 teaspoons of butter (1-2 pats or so...you could use more)
1 TBS of soy/whey protein powder - unflavored

Mix it all together until thoroughly blended. Spread evenly. (I mix and cook in the same grab-it bowl) Nuke for 50 seconds. I used a 15-oz microwaveable corningware grab-it bowl. I let it cool for a little bit, sliced it to make two slices of bread and then toasted it. This is a winner for a hamburger bun or for a breakfast sandwich. I'm going to make a couple ahead and put in baggies to toast in the morning.
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Old 11-12-2008, 05:31 PM   #56
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marking.
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Old 11-12-2008, 06:20 PM   #57
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Old 11-13-2008, 08:51 AM   #58
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Quote:
Originally Posted by BridgetAllyn View Post
I just made this "bun" type thing based on another recipe I found here on searching, and now I can't find it to give mad props to the original recipe creator. LOL It was a sweet muffin used for breakfast, but sometimes, I want something sort of savory for breakfast sandwiches, etc.

1/4 cup flax meal
1/2 teaspoon baking powder (I'm wondering for a microwaved bread if this is necessary. I may try it without next time)
1/2 packet of Splenda
1 Egg
1-2 teaspoons of butter (1-2 pats or so...you could use more)
1 TBS of soy/whey protein powder - unflavored

Mix it all together until thoroughly blended. Spread evenly. (I mix and cook in the same grab-it bowl) Nuke for 50 seconds. I used a 15-oz microwaveable corningware grab-it bowl. I let it cool for a little bit, sliced it to make two slices of bread and then toasted it. This is a winner for a hamburger bun or for a breakfast sandwich. I'm going to make a couple ahead and put in baggies to toast in the morning.

Quoting myself to add that I made this bun sans baking powder, and it was fine. So, no need for the baking powder.
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Old 11-13-2008, 09:26 AM   #59
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is milled the same as ground?
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Old 11-13-2008, 11:00 AM   #60
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