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Old 09-16-2007, 04:29 PM   #151
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For those of you who freeze your dry ingredients in baggies..

Do you keep them in or OUT of the fridge??

Thanx.
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Old 09-16-2007, 05:04 PM   #152
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I put mine in baggies in the fridge door. It's easier for DH to just grab and go in the mornings. Plus, I'd rather have them hid in the fridge than laying on the counter (which is where they would end up). lol
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Old 09-16-2007, 05:26 PM   #153
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i wonder if its been bad for my flax. Ive had them OUT on the counter for two days.

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Old 09-16-2007, 06:10 PM   #154
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Someone on another thread mentioned that flax seeds are sort of like nuts. She said it could probably set out for at least 10 days, but it's just as easy for me to keep them in the fridge.
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Old 09-16-2007, 07:10 PM   #155
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I think they're fine out for a few days or a few weeks. Bob's Red Mill sits in the grocery store for 6 months before you buy it, so it's not that delicate. (The bags have a sell by date.)
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Old 09-16-2007, 07:12 PM   #156
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Try putting banana flavoring and nutmeg in them. You can also put in some coconut oil. A little guar or xanthan gum improves texture.

I can't have flax anymore, it causes bloating and weight gain, but I sure do miss my flax muffins.
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Old 09-17-2007, 04:19 AM   #157
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SHimmer..
How long did you nuke yours??
I keep experimenting with times. Sometimes 45 secs. Sometimes a minute. Other times a minute PLUS some..
[COLOR="RoyalBlue"]I usually nuke it about a minute & 15 seconds when I use DaVinci's for sweetness instead of splenda. 1 minute if I'm making it savory and leave out the extra liquid in DaVinci's.[/COLOR]
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Old 09-17-2007, 06:40 AM   #158
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OK, I haven't been able to post much since I am at my mom's house now, but I have finally tried this and it is marvelous!!

I even got my mom eating better(she had WLS last year and is now plateaued)

I have been eating them daily, but my weight loss is fine..nothing one day then a pound the next. Seems ok to me though mom's scal is different than mine and weighs about 2 pounds heavier than mine Either way, her scale is moving down for me too!

I made a bread with sage, black pepper and garlic; toasted it and used it for tuna salad sandwich!! YUMMY!!!

I also use this a great brekkie since I am so sick of eggs
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Old 09-17-2007, 07:18 AM   #159
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I started making a 'bread' by using 1Tbsp coconut oil, 1/4 cup flax, 1 egg, 1/2 tsp BPowder, pinch of salt and 2 tsp granular splenda. press into bottom of a square rubbermaid sandwich container. It's a little dryer mix, but great for toast. Nuke it for the min, like a muffin, when done, I slice it in half (like cutting a sandwich in half) and pop the 2 halves into the toaster. I like to spread with peautbutter for a filling breakfast, with coffee.
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Old 09-17-2007, 07:46 AM   #160
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I usually add butter to the recipe, but I will try the Coconut oil tomorrow.
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Old 09-17-2007, 11:28 AM   #161
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I made a bread with sage, black pepper and garlic; toasted it and used it for tuna salad sandwich!! YUMMY!!!
[COLOR="RoyalBlue"]I've been enjoying tuna salad sandwiches, too--I use garlic & italian seasoning for my bread, I'm going to try your ingredients. I'm so glad to be able to have a sandwich again--there's something about being able to pick it up and eat it rather than using a knife & fork. Going to try it as a hamburger bun--that would be wonderful!![/COLOR]
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Old 09-17-2007, 12:28 PM   #162
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I've been making this muffin every morning since 9/13 while doing induction.

Thankfully and surprisingly I have had no problems with them. I make them as per the original recipe on top of thread. I "bake" it in the micro in one of those white Corning Ware bowls for 50 seconds and it comes out beautifully and soft and I top it with more butter and sf syrup and I have bacon and an egg with cheese and it's filling and satisfying and keeps me full 'til late in the afternoon. I've lost 9lbs since 9/13 and I'm ecstatic.

Whoever thought this one up
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Old 09-17-2007, 12:29 PM   #163
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Isn't it a great Induction trick? As a breakfast or snack it's great. Sometimes you can't stomach another bite of meat or cheese. And flax is a superfood for health.
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Old 09-17-2007, 12:33 PM   #164
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Even though it's done me well and I love them, I'm afraid to try more than 1 a day right now.

When I get to a certain point about 189, I'll risk it one day and see what happens. It would really be great to have a sweeter one in the morning and then a savory one for a sandwich or something later on. I'm afraid that'll be too much to ask. Dare I dream.
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Old 09-17-2007, 12:50 PM   #165
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I'm convinced. My sister just tried this and said how good it was. I'm off to get some flax meal today. I can't wait to try it!
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Old 09-17-2007, 01:10 PM   #166
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I remember you from the "other site" HBGal. You'll be pleasantly surprised at how good this is, try the original recipe and then tweak it if you really like it. I bought the flax meal and the almond meal so that's the only change I've made I use mostly flax meal in my 1/4 cup and about a big tbsp of almond meal. So good!!
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Old 09-17-2007, 01:26 PM   #167
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Hey there!

I'm a little afraid to try them just because I'm afraid of all the fiber and possibly bloating, but I have to try it anyway. I plan to have this as part of my dinner tonight.
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Old 09-17-2007, 01:44 PM   #168
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Originally Posted by mermaid View Post
Try putting banana flavoring and nutmeg in them. You can also put in some coconut oil. A little guar or xanthan gum improves texture.

I can't have flax anymore, it causes bloating and weight gain, but I sure do miss my flax muffins.
How about using almond flour or meal for this instead of the flax. It works great and tastes great.
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Old 09-17-2007, 02:01 PM   #169
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I tried it with coconut oil and didn't like it. Maybe I'm doing it wrong. How much oil do you add, and how do you do it? The muffin seemed less moist throughout, but squishy on top.
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Old 09-17-2007, 02:29 PM   #170
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I'm going to make some tonight to eat this on! I think I'll use garlic powder and pepper in it!
The Pioneer Woman Cooks! » Marlboro Man’s Favorite Sandwich
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Old 09-17-2007, 02:31 PM   #171
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I use 1 tb CO - melt first in the mug, then beat in egg, then add dry ingredients. The bottom (bottom of the mug part I mean) is a little mushy, which is why I like to toast mine.
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Old 09-17-2007, 02:49 PM   #172
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I'm going to make some tonight to eat this on! I think I'll use garlic powder and pepper in it!
The Pioneer Woman Cooks! » Marlboro Man’s Favorite Sandwich
OK now I'm starving...........
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Old 09-17-2007, 02:51 PM   #173
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OK now I'm starving...........
She makes the yummiest stuff! A lot of it I can adapt to low carb. I love that she isn't afraid of butter!
She has some shrimp that my cousin made and said it is so good! And she makes the poppers with bacon wrapped around too!
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Old 09-17-2007, 02:54 PM   #174
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I made it like bread for lunch and had a bacon lettuce and tomatoe sandwhich.yummy
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Old 09-17-2007, 03:15 PM   #175
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The verdict is in ... THESE ROCK!! I had to substitute the baking powder for protein powder and they still came out great! I sliced it and topped it with Walden Farms Apple Butter. Yummm ...
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Old 09-17-2007, 04:05 PM   #176
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My dh thought the others I made were a bit dry, so I did some experimenting.

This morning, I doubled the recipe, and added about 1/4 cup of blueberries, and DaVinci's syrup, and the result was a very moist and delicious large muffin.

It just has so many possibilities, and now I'm thinking of making a larger batch, mixing it in a bowl, and putting them in my muffin top pan and trying them in the oven. That way I'll have them for the week, instead of making one each day.

I'll let you know how these turn out.
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Old 09-17-2007, 05:44 PM   #177
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For those that are making these in the oven, how long are you baking them for and at what temp?
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Old 09-17-2007, 05:57 PM   #178
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I will have to experiment with the temperature and timing of these.

Probably, I'll start with 15 minutes at a low temp of 325o, and work from there.

I won't be able to do them tomorrow, as I have an early doctor's appointment, then will be going out for the afternoon.
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Old 09-17-2007, 07:11 PM   #179
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I love this! Thanks so much for sharing this recipe!!
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Old 09-18-2007, 06:27 AM   #180
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This has been a REALLY great thread and has REALLY helped many of us on here with our LC lifestyles!

Here was my take on the muffin this am:

1/4 c. flaxmeal
1/2 t. baking powder
1 egg
1 TB butter
1 pkt. splenda
enough SF raspberry davinci's to turn it pink (1 TB?)
cut up one medium strawberry
Nuked all for 1 minute and topped it with 1 TB cream cheese...uh, YUM! The strawberry gave it a nice "tartness" against the sweetness of the syrup. I'm having this with a cup of coffee w/half/half and hazelnut flavored splenda - Life is good Seems like a lot of sweetener this morning, but I guess it's just that sort of day

If I can ever break away from having my breakie muffin, I want to try a lunchtime savory version as a toasty chicken salad sandwich!
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