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Old 02-18-2014, 04:04 PM   #31
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Quote:
Originally Posted by Soobee View Post
Flax Oat Fiber OMM
4 T oat fiber
4 T ground flax
1 egg (You can add more if you want)
pinch of salt
davinic's syrup to batter consistency

You can add baking powder, but honestly, I can't tell the difference. You may want to mix Davinci's and water if you don't want it to be so sweet. My favorite combination is to use caramel Davinci's and 1/2 t cinnamon, pinch of allspice, and 1/2 t nutmeg. Oat fiber swallows up liquids and flavoring, so you'll have to experiment with the amounts that you like best. Increase the eggs to 3, and it makes a dandy waffle mixture.
I never measured the Davinci's. Unfortunately, I can't experiment now, as I am trying life without artificial sweeteners. (Very painful) I don't think this AS-free life will endure long.

I am replying to this to capture this recipe- this looks terrific and I have oat fiber on the way from netrition!
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Old 02-20-2014, 09:35 PM   #32
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Originally Posted by millergirl1976 View Post
I am replying to this to capture this recipe- this looks terrific and I have oat fiber on the way from netrition!
My question is, how do you cook this?

Mindy
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Old 02-21-2014, 04:24 AM   #33
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This is a mug cake. You microwave it until done. I don't remember how long it takes, and anyway, all microwave ovens seem to cook at varying times.
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Old 02-21-2014, 02:06 PM   #34
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Soobee,

Thank you very much.

Mindy
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Old 02-21-2014, 02:11 PM   #35
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Originally Posted by pooticus View Post
I use it as a roux, mixed with coconut flour (thank you Char for teaching me this).
Would you share this method with me?

TIA
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Old 04-21-2014, 10:07 AM   #36
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Can anyone direct me on how to use it as a roux? Husband hates the slimy feel of the gums......
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Old 04-21-2014, 05:49 PM   #37
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vonny I use it 1:1 with coconut flour.

i use 3-4 tbsp of the flour mix with about 6tbsp of butter or olive oil or bacon grease. cook over medium to med-high until it cooks to the degree of doneness. blonde roux is 1-2 minutes, darker gravies go longer.

That will act as roux for 2-3 cups of liquid.

i still have to use some gums for thickening or use veg puree such as cauliflower puree. but not as much.
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Old 04-22-2014, 10:41 PM   #38
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Quote:
Originally Posted by pooticus View Post
vonny I use it 1:1 with coconut flour.

i use 3-4 tbsp of the flour mix with about 6tbsp of butter or olive oil or bacon grease. cook over medium to med-high until it cooks to the degree of doneness. blonde roux is 1-2 minutes, darker gravies go longer.

That will act as roux for 2-3 cups of liquid.

i still have to use some gums for thickening or use veg puree such as cauliflower puree. but not as much.
Thanks so much for this. I've wondered what to use for a roux for 2 years now, and VOILA, the answer appears. Hello gumbo...
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