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Old 05-28-2010, 03:31 PM   #121
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Old 05-28-2010, 05:27 PM   #122
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Love the floopsies. I made two pans tonight cut them in squares for sandwiches to store in fridge. Great warmed up in pan w/ a little butter and then salami/cheese/mustard is my fave. Thanks for the recipe.
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Old 05-28-2010, 06:08 PM   #123
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This recipe did not pan out for me. I don't know if I this recipe is an acquired taste or what b/c I thought it tasted like a quiche.
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Old 06-22-2010, 04:11 AM   #124
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Adriana, did you use oat fiber?
No I used Profibe which is a grapefruit pectin and guar gum mix.
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Old 06-29-2010, 12:20 PM   #125
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In the oven now! Tweaked a little here and there..will post recipe and pics if they're any good!
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Old 07-07-2010, 09:23 AM   #126
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What took me so long!

Hi, I finally made a batch of Oopsies and they are wonderful. I have so many ideas for them. Thank you to the inventor. Actually my son is the one making them and they have turned out great each time. We make them on muffin top pans. We had what we call pizza burgers with them Sunday for lunch. I put them on a sheet pan in the oven on 350 for a few minutes to get them a little toasted, then put a piece of american cheese on each and put in oven again to semi-melt the cheese. Then took leftover burger and mixed with pizza sauce (store bought this time) and put on top of the cheese, then topped that with shredded mozzarella cheese. You could add other toppings. Just like the kind I use to make the kids years ago. Don't have any idea what the carb count is. With the store bought pizza sauce, might be kind of high. Again, thank you!
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Old 07-09-2010, 08:20 AM   #127
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Well I should have read more than the recipe. I used a 9x13 and didnt spray the teflon pan . They stuck to the pan . They do taste good I used golden flax in mine and I havent given up on them may try them in my big top pan.
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Old 07-14-2010, 04:07 PM   #128
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Floopsie pizza.jpg

OK, I had some expensive pepperoni from Whole Foods and some fresh mozzarella that I needed to use before they went bad.
I made the original floopsie recipe except I used 1 drop of Splenda and no salt because the pepperoni was REALLY salty.
I sprinkled grated parm on the floopsie when it came out of the oven, put on the pepperoni, then some sauce, and then the mozzarella.
Stuck it back in the oven at 400 degrees until the cheese was bubbly.
It turned out great! The floopsie is soft, not crispy, but it worked.
I think next time I will brush the floopsie with olive oil before adding the pizza ingredients.
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Old 07-14-2010, 04:10 PM   #129
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Quote:
Originally Posted by Wishin View Post
Hi, I finally made a batch of Oopsies and they are wonderful. I have so many ideas for them. Thank you to the inventor. Again, thank you!
You're welcome!

In fact, I've been making the flatties for awhile, and have used them for everything from gyros to hot dog buns to french toast, so the flat bread version is definitely good stuff. I'm glad margot was inspired by them to start this thread!

Quote:
Actually my son is the one making them and they have turned out great each time. We make them on muffin top pans. We had what we call pizza burgers with them Sunday for lunch. I put them on a sheet pan in the oven on 350 for a few minutes to get them a little toasted, then put a piece of american cheese on each and put in oven again to semi-melt the cheese. Then took leftover burger and mixed with pizza sauce (store bought this time) and put on top of the cheese, then topped that with shredded mozzarella cheese. You could add other toppings. Just like the kind I use to make the kids years ago. Don't have any idea what the carb count is. With the store bought pizza sauce, might be kind of high.
That sounds delicious. I use the Great Value pizza sauce because it's the lowest I've found yet. It's awesome!
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Old 10-22-2010, 07:30 AM   #130
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I've been meaning to try these forever...finally made them last night and they will definitely be a staple in my kitchen... I used flax meal instead of coconut flour. I bet the coconut flour will work better so I need to pick some up. The flax was fine but I had to cook them forever since the eggs added so much liquid. Coconut flour would absorb a lot of liquid.


Anyway, just wanted to bump this for anyone who can't/won't separate eggs and whip the whites for a Revolution roll or Oopsie roll (seems way too tricky for my limited culinary skills)...

I had a bacon sandwich for breakfast today and it was wonderful...can't wait to experiment with this recipe...Next time I think I'll add a little bit of shredded mozzarella and some italian herbs...that would make a yummy salami sandwich...
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Old 03-12-2011, 12:55 PM   #131
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Keeping this!
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Old 05-14-2011, 10:35 AM   #132
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What is the carb count in the original recipe? DId I miss it some where? Thanks in advance.
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Old 05-20-2011, 03:42 PM   #133
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What is the carb count in the original recipe? DId I miss it some where? Thanks in advance.
It was an image that is now dead. I plugged the ingredients in at Spark People and guessed it to be about 6 servings for a 13x9 pan and this is what it gave me:

Nutrition Facts

User Entered Recipe

6 Servings

Amount Per Serving
Calories 89.8
Total Fat 7.8 g
Saturated Fat 4.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.2 g
Cholesterol 56.6 mg
Sodium 166.5 mg
Potassium 56.7 mg
Total Carbohydrate 2.4 g
Dietary Fiber 1.0 g
Sugars 0.0 g
Protein 3.0 g
Vitamin A 6.6 %
Vitamin B-12 2.9 %
Vitamin B-6 1.2 %
Vitamin C 0.0 %
Vitamin D 1.9 %
Vitamin E 0.9 %
Calcium 1.9 %
Copper 0.2 %
Folate 1.8 %
Iron 2.0 %
Magnesium 0.3 %
Manganese 0.1 %
Niacin 0.1 %
Pantothenic Acid 0.5 %
Phosphorus 3.9 %
Riboflavin 4.1 %
Selenium 0.6 %
Thiamin 0.2 %
Zinc 1.5 %
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Old 07-31-2011, 07:21 PM   #134
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Gonna read all these posts when I have time...YUMMO! Saving my spot for now!
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Old 08-08-2011, 09:17 PM   #135
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These things are the absolute bomb!
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Old 08-09-2011, 06:39 AM   #136
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I may have to make these again today or tomorrow. Love them!!
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Old 08-09-2011, 07:50 AM   #137
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So are these light / airy like the Oopsie's?
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Old 08-09-2011, 08:36 AM   #138
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They have turned out almost exactly like the Oopsies for me.
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Old 08-09-2011, 02:18 PM   #139
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So are these light / airy like the Oopsie's?
Nope, not mine. Mine are flat but with more of a dense, corn bread consistency. They can crack a little but still hold up very, very well to a sandwich. I had a turkey, bacon, swiss and avocado on two of these last night and it was fantastic. I find the texture and flavor much more to my liking. And so freakin' easy to make too! I love them! They kind of remind me of those 100 calorie bread thins...but better because they aren't full of carbs!

Edited to add: Just be SURE to grease the heck out of your pan cuz they stick a lot more than oopsies, in my experience.
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Old 08-09-2011, 02:22 PM   #140
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They definitely stick, but people use parchment paper to help the sticking situation. That allows for easier cutting of bread into french toast or hot dog buns.

They're just oopsies poured flat in a pan.
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Old 08-09-2011, 02:47 PM   #141
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They definitely stick, but people use parchment paper to help the sticking situation. That allows for easier cutting of bread into french toast or hot dog buns.

They're just oopsies poured flat in a pan.
Yeah, good idea. I use a muffin top pan so I didn't think about the parchment paper.
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Old 08-09-2011, 02:50 PM   #142
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I use the mini Wilton cake pans, too! I am too lazy to go for oopsie perfection, so anytime a pan lends itself to my whims, I jump at the opportunity. Little angel food pans make super cute donuts, too!
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Old 08-09-2011, 02:54 PM   #143
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I use the mini Wilton cake pans, too! I am too lazy to go for oopsie perfection, so anytime a pan lends itself to my whims, I jump at the opportunity. Little angel food pans make super cute donuts, too!
Me too! I use my silicone pans whenever I possibly can. I just love the perfect little rounds I get from my muffin top pans. I have two silicone bread pans that would probably work beautifully too. But right now, greasing the heck with butter (and who doesn't need more buttah?!) is working out just fine.
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Old 08-09-2011, 04:19 PM   #144
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For the record, I made these with only 1 TBS of coconut flour and it worked out just fine too.
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Old 08-10-2011, 05:18 AM   #145
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Are they as WET as the oopsies? I left my oopsies out forever to dry and they are still wet/sticky.
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Old 08-10-2011, 07:13 AM   #146
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zipp-- you live in a more humid climate, which does mean they're harder to dry out. I live in Colorado, so mine seem to dry better. I wonder if baking them at a slightly higher heat might help?
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Old 08-10-2011, 11:07 AM   #147
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You know, I will try that! I made a grilled turkey/cheese sandwich with them last night. It was good but I cooked the "wet" out of it. The way they are right now...no way I could eat them plain! Next time, cook hotter and longer! Thanks CLEO!
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Old 08-10-2011, 11:07 AM   #148
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By the way, I LOVE LOVE LOVE the califlower pizza crust! Thanks girl!
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Old 08-10-2011, 11:52 AM   #149
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Thank you for being so sweet! My blog just turned FOUR today! Can you believe the oopsies first came on the scene in 2007?! I'm almost like a recipe memaw.

BTW, your sandwich sounds pretty killer. I need one.
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Old 08-10-2011, 01:13 PM   #150
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