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Old 03-14-2010, 09:58 AM   #451
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Quote:
Originally Posted by DEEDLYNN View Post

I hope you find some you like. Your 2nd batch looks really good.

Good Luck.
Dee
I was truly disappointed. Especially spending $10 on almond flour!!

Perhaps if i just used one egg? Then they may not rise or be too flat. No worries! If I really want one a cinnamon roll I will hit Mcdonalds and get one and then run an extra mile.

I am going to make the cream cheese frosting so I will be back! THAT will be good.
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Old 03-14-2010, 09:59 AM   #452
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Quote:
Originally Posted by DEEDLYNN View Post
Your 2nd batch looks really good.

Good Luck.
Dee
They tasted better too. So, put cinnamon IN The batter after mixing it with butter and splenda.

Great improvement ~
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Old 03-14-2010, 10:02 AM   #453
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Marie, sometimes letting them sit overnight in the fridge, then reheating, gets rid of that eggy taste - at least in OTHER recipes, can't speak for this one because I haven't tried it yet!

As for the almond flour, girl there are TONS of great recipes on this forum that use it - it won't go to waste!

Sorry this didn't work out for you though. I know how disappointing THAT can be!
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Old 03-14-2010, 10:21 AM   #454
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Marie, sometimes letting them sit overnight in the fridge, then reheating, gets rid of that eggy taste - at least in OTHER recipes, can't speak for this one because I haven't tried it yet!

As for the almond flour, girl there are TONS of great recipes on this forum that use it - it won't go to waste!

Sorry this didn't work out for you though. I know how disappointing THAT can be!
Thanks, C! I won't waste the almond flour! I tossed the muffins already.
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Old 03-15-2010, 08:58 AM   #455
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Marie,
If you are looking for something sweet check out the thread for Maple Nut Bars.
There is more than one recipe on it that Jennifer E. has posted. They use some PP, some VWG, and almond flour. More carbs than pure PP but you might have better luck.
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Old 03-15-2010, 09:20 AM   #456
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This was my original recipe with the counts. I did not use almond flour. I now only use 2tbsp of butter and it comes out the same.

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (I use liquid sweet n low)

Melt butter, add eggs, whey protein powder and sweetener. Mix well and put in an 8x8 baking dish. Cook on 325 for about 15-20 minutes. Makes 9 servings. Each serving has about 1g carb per piece, depending on the whey protein powder you use.

Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1
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Old 03-23-2010, 08:25 AM   #457
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bumping to try some variations
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Old 03-23-2010, 05:30 PM   #458
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These MUST be well chilled or they taste yuky! Please chill well or freeze for a yummy treat!
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Old 03-24-2010, 08:55 AM   #459
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These MUST be well chilled or they taste yuky! Please chill well or freeze for a yummy treat!
That's an opinion. I think they taste really great fresh out of the oven. I think they are most tasty that way and they are very very good frozen. I prefer them warm though. Room temp is a little blah.
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Old 03-24-2010, 09:04 AM   #460
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Has anyone had any success using egg protein for ANYTHING? I would appreciate any ideas. It sounded good that the time I was looking through the various protein powders,
and it is very low carb, but now I am afraid that things won't work using it.
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Old 03-24-2010, 09:32 AM   #461
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Very good question jlp2009. I bought Jay Robb egg white protein at Kroger for $5.00. I have no idea what to do with it.
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Old 03-24-2010, 03:49 PM   #462
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Quote:
Originally Posted by jlp2009 View Post
Marie,
If you are looking for something sweet check out the thread for Maple Nut Bars.
There is more than one recipe on it that Jennifer E. has posted. They use some PP, some VWG, and almond flour. More carbs than pure PP but you might have better luck.
Thank You!
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Old 03-25-2010, 05:19 AM   #463
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I use egg white protein a lot, because too much whey protein causes me problems. Egg white protein works great in non-cooked applications--ice creams, shakes, puddings, but it gets tough and rubbery in baked applications.I have yet to find a successful baked recipe with eggwhite protein except for meringues. Even in meringues, I prefer the egg white liquid mixed with real egg whites.
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Old 03-25-2010, 10:08 AM   #464
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I use egg white protein a lot, because too much whey protein causes me problems.
Can you elaborate, Soobee? The reason that I ask is because I find that quite often my stomach feels upset very shortly after drinking a shake made with whey protein. I've even had some really bad cases of the runs not long afterward but I'm not positive that the whey protein was the problem.
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Old 03-25-2010, 12:24 PM   #465
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I have trouble with all dairy. Mine is not typical. My symptoms take a day to develop. I get a yeast infection, constipated, and break out. This is my pattern with all my food sensitivities. I do know people who have more typical symptoms. They get bloated and gassy within an hour or two, feel nauseous, and just not up to par. They more dairy they eat, the worse it gets. If you try making your shakes with egg white protein powder and the symptoms go away, you will know what caused it. I understand that people can be sensitive to the lactose. But they can also be sensitive to the milk protein.
I still eat dairy and whey protein, but way less. I feel perfectly fine if I avoid it altogether.
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Old 03-25-2010, 02:15 PM   #466
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Quote:
Originally Posted by Dawn18 View Post
Very good question jlp2009. I bought Jay Robb egg white protein at Kroger for $5.00. I have no idea what to do with it.
I bought Jay Robb strawberry egg white protein at King Soopers awhile back, and it is bitter. I need to find a way to use it, where I don't notice the bitter. I need/want to use it up. I had heard so many raves about Jay Robb, that I bought it when I found it on sale. Guess most of the raves were for the Whey protein. I can't get myself to pay the HIGH price for their Whey Protein. Can't believe it is THAT much better!!!
The price of the egg protein pwd that I bought on sale was cheap enough for me to try it. Sure glad I didn't pay the full price!!!
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Old 03-25-2010, 06:08 PM   #467
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Quote:
Originally Posted by Soobee View Post
I have trouble with all dairy. Mine is not typical. My symptoms take a day to develop. I get a yeast infection, constipated, and break out. This is my pattern with all my food sensitivities. I do know people who have more typical symptoms. They get bloated and gassy within an hour or two, feel nauseous, and just not up to par. They more dairy they eat, the worse it gets. If you try making your shakes with egg white protein powder and the symptoms go away, you will know what caused it. I understand that people can be sensitive to the lactose. But they can also be sensitive to the milk protein.
I still eat dairy and whey protein, but way less. I feel perfectly fine if I avoid it altogether.
Thanks for the info. What puzzles me is that it doesn't happen every time I use whey and I've never had a problem with other dairy that I know of. Also, it only happens when I used the whey to make a shake/smoothie. If I use it to make Not Cake or pancakes, it doesn't bother me at all. Makes me wonder if it's actually the xanthan gum that I use to thicken my shakes but again, it doesn't affect me every time and I use the same amount every time.

Last edited by LindaSue; 03-25-2010 at 06:10 PM..
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Old 03-25-2010, 07:02 PM   #468
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I have trouble drinking whey protein mixed in milk also. I feel sort of queasy after I drink it. But I can use it in smoothies and cooking/baking without issue.
I am that way with coconut oil. I can cook, fry, bake with it, but if I try to eat it any other way it makes me nauseated.
Strange huh?

As for the egg protein, sounds like I might have made a bad purchase? I had hoped to be able to bake with it since I don't really do smoothies anymore due to the high carbs.
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Old 03-26-2010, 11:46 AM   #469
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It sounds like I might have made a bad purchase also. I am glad I only paid $5 for it. Soobee, do you have any of those recipes for the egg protein that you could pass along to us?
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Old 03-26-2010, 02:50 PM   #470
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I FINALLY got some vanilla pp. So far I've only made the chocolate brownies, but they were AWESOME! I'm trying the cinnamon rolls tonight
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Old 03-26-2010, 03:47 PM   #471
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Dawn18, is your protein powder egg or egg white? I use egg white powder, but I have some cookbooks that use egg protein. I could look up some recipes for you. Just let me know which one I am looking for.
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Old 03-27-2010, 06:31 AM   #472
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soobee,
I'd appreciate any recipes you have also. I have egg white protein, unflavored. (I guess that would be the same as egg white powder probably)
Thanks!
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Old 03-27-2010, 12:43 PM   #473
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I make ice cream and shakes with it. Are you interested in any of those? As I said, baking with it has been problematic, because it gets rubbery.
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Old 03-28-2010, 07:56 AM   #474
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Bumping up...

Is anyone having success w/ a brand other than Body Fortress? We usually go for something that is ion exchanged/non denatured like Jay Robb around here. I currently have Biochem 100% whey protein (from whole foods, sweetened w/ stevia like Jay Robb) on hand. It sounds like Jay Robb was a bust for the people that tried it in this recipe?

Just wondering if anyone can tell me what brands they are using or is everyone using the Body Fortress brand?

Thanks!
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Old 03-28-2010, 12:28 PM   #475
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Old 03-28-2010, 06:49 PM   #476
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I FINALLY got some vanilla pp. So far I've only made the chocolate brownies, but they were AWESOME! I'm trying the cinnamon rolls tonight
Sorry for the tread jump but would love the recipes for the chocolate brownies and cinnamon rolls!

Thanks!!
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Old 03-28-2010, 07:08 PM   #477
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SooBee,
I would appreciate any recipe that you have. I really want to be able to use it up.
I made low carb ice cream last summer but never used PP in it. I did use PP in smoothies, but I was making them with fruit back then, so any LC smoothie recipes would be welcome.
Thanks!
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Old 03-28-2010, 10:58 PM   #478
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[QUOTE=SweetPoison2;13252172]I was truly disappointed. Especially spending $10 on almond flour!!

Ouch! I get almond meal at Trader Joe's for $4 for a 1 lb bag. It's not as pretty as almond flour, but it works just as well.
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Old 03-29-2010, 05:25 AM   #479
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I went to a Trader Joe's and their prices were more expensive than the local health food stores in my area. Where are you all finding these good deals at Trader Joes?
I have paid from $10-14 per pound for almond meal. I have tried grinding whole almonds but that didn't work at all.
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Old 03-29-2010, 08:06 AM   #480
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Soobee, I have the egg white protein in Chocolate flavor. Any recipes would be very much appreciated.
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