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Old 05-12-2008, 10:53 AM   #61
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Originally Posted by jacksmixedtape View Post
Mine was made with pecan meal, actually. Almond meal is $12 a bag where I live vs. $4 for pecan meal (Publix), and pecans are lower in carbs, so...

It turns out so much prettier with the almond meal, though!
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Jacks: Thanks for trying with the pecan meal...I have some in the freezer. Pecans do a have stronger flavor than almonds, but I'm sure it was great. I bet the pecan meal would make a great "carrot" cake.
Yes jacks, thank you for the information on Pecan Meal. I know NOTHING about these flour alternatives, so any information I can get, is good news for me. Actually, I prefer pecans to almonds (if I'm eating them out of a can), so I'll definitely try the pecan meal...and like you said, it's lower carbs and about 1/3 of the price.
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Old 05-12-2008, 11:13 AM   #62
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Jacksmixedtape, I just found the following information about pecan meal, on localharvest.org. I didn't find alot of sources, for purchasing this...but, it's around $10 for a 3-pound bag, which is much cheaper than almond meal.

It looks rather "grainy", which would be great for battering chicken, pie-crusts, sprinkling on salads, etc...BUT, is it too grainy for baking? Would it work better, maybe with half almond meal and half pecan meal?

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Pecan Meal are the flakes that we get as a result of chopping pecans. Not many people know about pecan meal, but those that do, love their many uses. Use the meal in pie crusts, in batter of fried chicken, sprinkled on fruit salads, yogurt, green salads, etc. It comes in a 3 lb plastic bag.
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Old 05-12-2008, 11:51 AM   #63
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Jacksmixedtape, I just found the following information about pecan meal, on localharvest.org. I didn't find alot of sources, for purchasing this...but, it's around $10 for a 3-pound bag, which is much cheaper than almond meal.

It looks rather "grainy", which would be great for battering chicken, pie-crusts, sprinkling on salads, etc...BUT, is it too grainy for baking? Would it work better, maybe with half almond meal and half pecan meal?
Pecan meal is actually a lot more finely ground than almond meal. The flecks are so tiny that you could sift them, unlike almond meal. The brand I can get at Publix is "South Georgia Pecan Co."

I haven't work with almond meal much since this discovery. Pecan meal seems to work in just about anything!
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Old 05-12-2008, 12:07 PM   #64
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Pecan meal is actually a lot more finely ground than almond meal. The flecks are so tiny that you could sift them, unlike almond meal. The brand I can get at Publix is "South Georgia Pecan Co."

I haven't work with almond meal much since this discovery. Pecan meal seems to work in just about anything!
THANKS! I'll look for some, at the Health Food Store, today. If not, I'm going to order some, online.
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Old 05-12-2008, 03:39 PM   #65
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Went shopping and got oranges and lemons and cannot WAIT top try this out! I have to wait til somebody is here to help me get the pan in and out of the oven though. Hmmm.
Well, I can work on cooking the fruit and getting the puree done by myself. Can't wait to try this!
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Old 05-13-2008, 12:27 PM   #66
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Well, yesterday was a very busy day, so we only got the pulp made, last night. The cake is in the oven, right now, though. It sure does smell good! I'll let you know how it turns out.

I used 2 oranges and 2 lemons, and there is enough pulp left over, for another cake. We're going to freeze it, for next time. I used almond meal, instead of ground almonds, and Sugar Twin...exactly the same amount, as sugar. I'm looking for cream-cheese icing recipes, now. I think CC Icing would be very good...kind of like carrot cake type icing.

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Old 05-13-2008, 01:13 PM   #67
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That is gorgeous and so "normal" looking. I've got to try that!
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Old 05-13-2008, 01:38 PM   #68
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I'm updating my report - we finished off the cake last night. DH and I both agreed that the flavor just keeps improving! AND that it's hands-down one of our favorite cakes of ALL time, even before LC!
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Old 05-13-2008, 01:42 PM   #69
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I'm updating my report - we finished off the cake last night. DH and I both agreed that the flavor just keeps improving! AND that it's hands-down one of our favorite cakes of ALL time, even before LC!
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Old 05-13-2008, 03:21 PM   #70
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I'm updating my report - we finished off the cake last night. DH and I both agreed that the flavor just keeps improving! AND that it's hands-down one of our favorite cakes of ALL time, even before LC!
Me, too, Char..I have had 3 pieces today..one for breakie, one for my "coffee break" and one for my "afternoon break"............Then I went to the store and got 3 regular lemons. I have lemon extract and True Lemon in my arsenal in case the lemon flavoring isn't strong enough.
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Old 05-14-2008, 10:36 AM   #71
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Isn't it wonderful? I made a cream cheese icing, for mine, and it is absolutely delicious!

I am also going to use this recipe, as a "cornbread alternative". I LOVE Jiffy Cornbread (sweet cornbread), baked high and fluffy. But, I cannot have Jiffy, anymore. I think this would be great, without the fruit, for the times I want cornbread.

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Old 05-14-2008, 11:00 AM   #72
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Melle, I think you'll have to add SOMETHING to make up the bulk from the puree though - and keep it moist - maybe a can of that hominy that Barbo used for her tortillas would work! LIGHT BULB!!

Drain and puree - yeah.....

DH was all sad-faced that there was no CAKE after dinner last night....
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Old 05-14-2008, 11:06 AM   #73
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Melle, I think you'll have to add SOMETHING to make up the bulk from the puree though - and keep it moist - maybe a can of that hominy that Barbo used for her tortillas would work! LIGHT BULB!!
I didn't see that thread. I'll have to look it up.
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Old 05-14-2008, 11:07 AM   #74
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If you didn't wanna add fruit, you could use this recipe.

This cake was the most flavorful cake I've ever had! Can't wait to make it with erythritol insteaf of isomalt next time and be able to enjoy it before 10 pm.

Last edited by jacksmixedtape; 05-14-2008 at 11:08 AM..
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Old 05-14-2008, 11:14 AM   #75
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You people are *killin'* me here. And I just copied down a recipe for cheesecake from another thread, so I'm debating which to try first, or whether I should make both and just resign myself to the fact that I'm going to go on a sweet-treat bender...
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Old 05-14-2008, 11:15 AM   #76
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I've got fruit simmering!! I'm excited!!
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Old 05-14-2008, 12:25 PM   #77
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I just put my lemon one in the oven.

I didn't know how much almond flour I had left, so I bought 6 ounces of blanched slivered almonds and whirled in my processor..Turns out it is 1 1/2 cups.. Then I dumped the almonds in another bowl and then put my lemons in to whirl. Easy, peasey..

I did add quite a bit more Splenda as my lemons weren't terribly sweet and I also added 1 tsp or so of lemon extract and 3 packages of True Lemon to make sure it had a lemony flavor.

We will see.............................
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Old 05-14-2008, 01:44 PM   #78
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Arrgg. I THOUGHT I had Eritherol. I don't.
I have Xylitol, Diabeti-sweet, splenda, liquid stevia, and thick n thin not sugar.
Suggestions? Not thrilled with the bitterness of Splenda.
Thanks in advance.
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Old 05-14-2008, 03:21 PM   #79
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Diabetisweet will give you the most sugar-like quality of those you listed, but may also give you the tummy rumbles - xylitol is LESS likely to do that, but still can cause some peeps trouble - and of course Splenda wouldn't give you the tummy problems - why not combo them? Maybe 1/3 cup each? Or half cup DS and 1/4 cup each xylitol and Splenda.

I've not tried baking yet with the liquid Stevia so not sure about that one.

I don't think you'll need the TTN/S though - I THOUGHT about adding some but didn't, and was very very happy with the cake as it was (as you know!)
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Old 05-14-2008, 03:44 PM   #80
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Quote:
Originally Posted by Melle View Post
Isn't it wonderful? I made a cream cheese icing, for mine, and it is absolutely delicious!

I am also going to use this recipe, as a "cornbread alternative". I LOVE Jiffy Cornbread (sweet cornbread), baked high and fluffy. But, I cannot have Jiffy, anymore. I think this would be great, without the fruit, for the times I want cornbread.
Hmm for the cornbread, maybe use ground up baby corn since it's very low carb? Good luck and let us know if you come up with a successful "corn bread" recipe!
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Old 05-14-2008, 03:47 PM   #81
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I baked my lemon one..(yum) with the liquid Splenda and it works great. I just taste and add more if it's not sweet enough..raw eggs and all..LOLOL.

Just did a ballpark calorie count for the whole cake: 1500 for the lemon version, a tad higher for the orange..
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Old 05-14-2008, 07:44 PM   #82
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I baked my lemon one..(yum) with the liquid Splenda and it works great. I just taste and add more if it's not sweet enough..raw eggs and all..LOLOL.

Just did a ballpark calorie count for the whole cake: 1500 for the lemon version, a tad higher for the orange..
Mmmmmmm would you mind posting your entire tweaked recipe? With the true lemon and everything? Purty please?
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Old 05-14-2008, 08:07 PM   #83
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Hmm for the cornbread, maybe use ground up baby corn since it's very low carb? Good luck and let us know if you come up with a successful "corn bread" recipe!
WOW...I did not know that! I just did some googling and found that baby corn only has 6 net carbs, per 4 ounce serving. So, that would be 16 net carbs, for the entire recipe...1.5 cups = 12 ounces.

I read on the same site, that a 4-oz jar of "Corn Baby Food", only contains 14 grams of carbs, and since it's so concentrated, it could probably be mixed with something else...to make it 12 ounces total.

Thanks for the suggestions! I'll let you know how it turns out. I'm a Southern Girl...born & raised in the Deep South, so I love my sweet cornbread.
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Old 05-14-2008, 08:37 PM   #84
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Hi Folks:

I'm intrigued to learn from this thread that Pecan Meal has less carbs than Almond Meal. Could someone post complete Pecan Meal stats? Cals/Carbs/fat/fiber etc?

Thanks so much!

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Old 05-14-2008, 10:38 PM   #85
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Hi Folks:

I'm intrigued to learn from this thread that Pecan Meal has less carbs than Almond Meal. Could someone post complete Pecan Meal stats? Cals/Carbs/fat/fiber etc?

Thanks so much!

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This is for Stuckey's Pecan Meal...well, I don't know why I didn't know Stuckey's would have Pecan Meal.

Nutrition Facts
[COLOR="DarkRed"]Serving Size: 1/4 Cup (30g) [/COLOR]

Calories 213
Calories from Fat 189
% Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 30%
Monounsaturated Fat 2g
Polyunsaturated Fat 12g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
[COLOR="DarkRed"]Total Carbohydrate 4g 1%
Dietary Fiber 2g 8% [/COLOR]

Sugars 1g
Protein 3g 6%
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Old 05-15-2008, 05:40 AM   #86
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Mmmmmmm would you mind posting your entire tweaked recipe? With the true lemon and everything? Purty please?
I gotta run..but it's exactly the same recipe as the original..

But: add 3 True Lemons and 2 tsp. of lemon extract. I just used liquid splenda and know I used more than the cup equivalent..I just taste, add until it is sweet enough. My 3 lemons were not very sweet, so I had to add more.
I microwaved my lemons in about 3 inches of water for 10 minutes..in a glass casserole with a lid.

Honestly, I only cooked this 30 minutes and it was done. I did it in my Bundt pan.

I think an hour is way too long..
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Old 05-15-2008, 08:16 AM   #87
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This came out much better than I was thinking it was going to.
I did end up mixing Stevia, xyllitol and Not sugar.
Then using some diabeti-sweet with some cream mixed with some real lemon and the leftover pulp for a glaze.
DS (19) was so impressed. He came in the house saying "MAN does it smell good in here!" He gives this a
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Old 05-15-2008, 01:43 PM   #88
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Quote:
Originally Posted by Melle View Post
This is for Stuckey's Pecan Meal...well, I don't know why I didn't know Stuckey's would have Pecan Meal.

Nutrition Facts
[COLOR="DarkRed"]Serving Size: 1/4 Cup (30g) [/COLOR]

Calories 213
Calories from Fat 189
% Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 30%
Monounsaturated Fat 2g
Polyunsaturated Fat 12g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
[COLOR="DarkRed"]Total Carbohydrate 4g 1%
Dietary Fiber 2g 8% [/COLOR]

Sugars 1g
Protein 3g 6%
Thanks for these details, Melle.

-Retroworx

Last edited by retroworx; 05-15-2008 at 01:45 PM..
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Old 05-15-2008, 07:37 PM   #89
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Originally Posted by CarolynF View Post
I gotta run..but it's exactly the same recipe as the original..

But: add 3 True Lemons and 2 tsp. of lemon extract. I just used liquid splenda and know I used more than the cup equivalent..I just taste, add until it is sweet enough. My 3 lemons were not very sweet, so I had to add more.
I microwaved my lemons in about 3 inches of water for 10 minutes..in a glass casserole with a lid.

Honestly, I only cooked this 30 minutes and it was done. I did it in my Bundt pan.

I think an hour is way too long..
Thanks. I am going to try your version
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Old 05-16-2008, 07:16 PM   #90
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Got my second Lemon Bundt in the oven - gonna take it to Dad and stepMom's for dessert tomorrow night!
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