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Old 01-03-2011, 08:39 PM   #31
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This one is Yummy!!!!!!!

Blueberry Muffins

6 Tbsp. Butter (melted)
1 cup Almond flour
1 cup Golden Flax meal
2 teaspoons Baking powder
2 teaspoons Cinnamon
¼ heaping teaspoon Allspice
¼ teaspoon Salt
1 cup Splenda or (1/4 tsp. Stevia & ¼ cup Splenda
3 Eggs
½ cup Water
½ tsp Vanilla extract
1 cup frozen Blueberries

Heat oven to 350 and grease or spray a Muffin tin.

Melt butter
Mix in all the rest of the ingredients
Fold in the frozen blueberries
Spoon mixture evenly into 12 muffin tin
Bake for about 25 minutes.
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well i'd like to see some more recipes in here, so here's one i'm trying this weekend.

Orange Spice Flax Cookies

1/3 cup flaxmeal
1/8 teaspoon cinnamon
Pinch of salt
1/3 cup sugar-free Orange Da Vinci syrup

Spray or oil a silicone mold (I use a mini tartlet pan). Set aside.

In a small bowl, mix the ingredients in the order given. Stir until the batter starts to thicken.

Divide the batter into the mold cups and spread as evenly as you can.

Microwave on high for 5 minutes. Remove from pan immediately and let cool upside down on a plate for a few minutes.

I get 6 cookies with only about 1 net carb in the entire recipe.

I have posted a picture of the Orange Spice Flax Cookies in my Recipe Pics folder.


(If you don't have the orange davinci syrup you could use 1/3 cup water, some splenda and a tsp of orange extract...)

How to Make Low Carb Orange Spice Flax Cookies | eHow.com
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these sound yummy (i'm going to try it with my magic bullet, different add ins)

Flax Balls:

1/3 cup Flax Seeds
2 Cups Walnuts (or other nut of your choice)
1 cup Raisins
1 cup shredded coconut
1 tsp Cinnamon
1/4 tsp salt
1 Tbsp Flax oil
2 Tbsp liquid sweetener (I use maple syrup but you can use agave or molasses, depending on your taste)

Directions
add all ingredients save flax seeds into a food processor and blend until it forms a coarse dough
remove blades from processor and spoon into two-bite sized balls
roll in flax seeds and place on a cookies sheet lined with waxed paper
refrigerate 1 hour
Enjoy
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Good Idea!

Original Pancakes -------------Cindi's Tweaked Pancakes
(Betty Crocker Cookbook)
1 egg ------------------------1 wh egg and 2 whites
1 cup buttermilk --------------1 cup (1/2 scoop wheyprotein mixed w/water)
2 T salad oil -------------------3 T ground golden flaxseed
1 cup regular flour ------------1/2 cup wheat flour/1/2 cup ground oat flour
1 T sugar ---------------------Stevia if needed
1 t baking powder ------------- omit
1/2 t baking soda -------------1/4 t baking soda
1/2 salt -----------------------1/4 salt
-------------------------------Add water sparingly until right consistancy
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Old 01-04-2011, 06:19 AM   #32
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Ginny's English Muffin

Ginny has a delightful video on her blog of how to make her English muffin. It has the same little holes as an English muffin. Great for butter and peanut butter and low sugar preserves. It must be toasted in my opinion. Also makes a great medium for eggs at breakfast time.

1 tsp coconut oil, melted (I use a light-tasting olive oil sometimes)
1 egg
1 tbsp water
1 1/2 tbsp almond meal (here I may use a leftover bake mix rather)
1 tbsp golden flax meal
1/2 tbsp parmesan cheese
1/4 tsp baking powder
1/4 tsp Splenda (does not actually sweeten but helps the flavor)

Whisk all ingredients real well in a cereal bowl and nuke about 1 minute and 30seconds. Remove by loosening edges and slice in half. Best to toast the muffin.
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Old 01-04-2011, 06:22 AM   #33
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Oh, Jennifer, I love things with holes in them..Going to make this this morning..

Now, I have to find the toaster..LOL
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Old 01-04-2011, 06:35 AM   #34
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i generally use more "flour" to make it less eggy. i think i use 6T "flour". it's been awhile since i made muffins....reading your thread has piqued my interest in making them again.
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Old 01-04-2011, 01:41 PM   #35
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I actually made this english muffin last night and added peanut butter and sugar free jelly-just how Jennifer described! After it cooled for a few minutes, I sliced it in half and stuck it in the toaster. Buttered it and then put the PB&J. It was a great snack. Quick and easy. Hubby and I shared it.
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Old 01-04-2011, 02:22 PM   #36
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I made this English muffin twice today.. I use my toaster oven so it can get pretty toasty on both sides..Love it.
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Old 01-04-2011, 04:27 PM   #37
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Quote:
Originally Posted by Lash View Post
So, today I couldn't face one more day of bacon and eggs, so I dug out the recipe for the 1 minute muffin. Not bad, but not great. It kind of tasted like a bad healthy muffin.

So....just wondering, what have some of you done to make it a little more palatable. I think I saw that some people added pumpkin to it.

Any suggestions?

Thanks
Baked it like a cupcake in a muffin top pan.
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Old 01-04-2011, 04:49 PM   #38
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Jeri, I thought you had disappeared - honestly, your blog was static for so long. Are you blogging again? I'm so glad to see you! Happy New Year to you and your DH.

Carolyn - you made it twice!! It's really good isn't it? It's now my top favorite version of the OMM.
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Old 01-04-2011, 08:42 PM   #39
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Yes, Jennifer..I made the breakfast one in a tiny one egg pan on the stove. It was a little more difficult than the microwave because you had to watch it and flip it, but the outside
was a bit drier. I cut in half and toasted it..The micro version is very easy and will crisp
up when you toast it..I used it for my lunch with some chicken salad in between..
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Old 01-04-2011, 09:45 PM   #40
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Hi Jennifer-Yes, I'm blogging again! Happy New Year to you and yours!( I'm sorry to say that I was going back to my old ways and I was starting to feel so bad! Dan and I decided that we really needed to get back on board with low carbing. It's just been 4 days and I can already feel a difference.) It's great to see you too!

This is a great recipe. I made another english muffin tonight and we both really like it. It is great with peanut butter and a little sugar free jelly. After I microwave and cool it, I cut it and put in the toaster. I love chicken and/or turkey salad and I think this would make an excellent sandwich.
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Old 01-10-2011, 12:33 PM   #41
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subscribing and bumping.
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Old 01-10-2011, 04:29 PM   #42
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Yay, Jeri, I'm so happy you are back on the wagon. It's easy to fall off, but great once one hops back on. One feels better and immediately one's face actually looks less round. Carbs give one a rounder face. lol I think so anyway. Happy you're back and blogging again. Happy blogging and happy low-carbing. It's a great WOL.
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Old 01-11-2011, 06:50 AM   #43
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Quote:
Originally Posted by Jennifer Eloff View Post
Ginny has a delightful video on her blog of how to make her English muffin. It has the same little holes as an English muffin. Great for butter and peanut butter and low sugar preserves. It must be toasted in my opinion. Also makes a great medium for eggs at breakfast time.

1 tsp coconut oil, melted (I use a light-tasting olive oil sometimes)
1 egg
1 tbsp water
1 1/2 tbsp almond meal (here I may use a leftover bake mix rather)
1 tbsp golden flax meal
1/2 tbsp parmesan cheese
1/4 tsp baking powder
1/4 tsp Splenda (does not actually sweeten but helps the flavor)

Whisk all ingredients real well in a cereal bowl and nuke about 1 minute and 30seconds. Remove by loosening edges and slice in half. Best to toast the muffin.
FANTASTIC!

It does have holes. It really does! Toasts up really nice.

I have a microwave "egg mc muffin" egg cooker so it even comes out the right shape.

Today I will try it with Jennifers mix and see if it is more bready.

Last edited by drjlocarb; 01-11-2011 at 06:52 AM..
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Old 01-12-2011, 10:29 AM   #44
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Thanks for all the great recipes. Some old and some new. Can't wait to start the muffin thing again.
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Old 02-06-2011, 10:47 AM   #45
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2 Major things about MIM

To make them the most delicious...always use GOLDEN FLAX and to make them more moist and palletable use 1TBSP of sour cream in them. It's a must and they come out completely different!
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Old 02-08-2011, 11:27 AM   #46
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I'm not a huge pb fan, but this is wonderful with morning coffee or as a dessert!

Peanut Butter Lava (my version is without flax)

1/8 Cup Almond Flour
1/8 Cup Peanut Flour
2 Tbl Oat Fiber
1/4 tsp Baking Powder
Pinch Salt
Combine these dry ingredients in microwavable mug or bowl.

Stir in:
1 Egg
2 Tbl Caramel SF Syrup (Monin, DaVinci, Torani)
1 Tbl Chia Gel (optional? but highly recommended)

Into the center of the batter, spoon approximately:
2 Tbl Peanut Butter (smooth or crunchy)

Without stirring, microwave 30 seconds on high, then stir a bit but still leaving the major clump of pb in the center area. Microwave 1 minute or until outer edges are firm but center area is still gooey.

Optional: Swirl a few sugar free chocolate chips or sf jelly into the batter just prior to adding the peanut butter.
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Old 02-13-2011, 03:24 PM   #47
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I love baking and cooking with almond flour, but I don't think it does good things for my weight loss. Lowcarbdude's site has an almond flour pancake recipe that I think is better than "real" pancakes - I add 1 tsp. baking powder - with sugar-free strawberry preserves and butter, they're delicious. I like them for dinner when it's cold and nasty, and I'm in a comfort food mood.

I don't really like the flavor of the flax meal, but I truly hate the SMELL. I think they smell like bug spray right out of the microwave...having said all that, I eat them almost every day, either savory with dehydrated onion, onion powder, a little garlic and, yes, sweet or savory, I add a pinch of SALT. I like the sweet ones with a teaspoon of cinnamon, a tsp. of pumpkin pie spice and vanilla. I made a ham sandwich with a savory OMM the other day; it was pretty good and did the bread trick for me. I'm going to try them fried like a pancake and I'm going to add the tablespoon of sour cream. Thanks for the suggestions!

I need the fiber to keep me right, and I know flax has lots of other goodness in it. Does anybody else think they smell awful, or am being really weird?
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Old 02-13-2011, 03:26 PM   #48
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Oh, and I'm going to try Jennifer's English muffin and the yummy chocolate chip OMM...ignore what I said about almond flour, I'm eating anyway in these two recipes for sure! Thanks for the great ideas and recipes.
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Old 02-14-2011, 04:41 PM   #49
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Why does my OMM middle fall out?

I've been working on the OMM for the past two weeks. A reoccurring problem is that sometimes (not all the time) part of the center falls out when I flip it out of the ramekin onto a cooling rack. I've tried cooking it a bit more in increments of 10 sec. in the microwave, but the middle still falls out.

It looks sort of wet and gooey right in the center; then it plops onto the counter. Not good. I'm using the flax savory recipe; tonight I added 2 T. of sour cream to a double recipe (1/2 c. flaxseed meal). It's lighter in color and doesn't smell terrible. Yay! Maybe the sour cream fixed the awful smell? Suggestions anyone? (Haven't tasted it yet - waiting on it to cool so I can toast one, split it and top it with chicken salad and cheese - Chicken Salad Melt.

I tried the Chocolate Chip OMM last night. I didn't have any SF vanilla syrup, so I used raspberry instead. It made the batter a nice shade of pink - very festive and very good topped with whipped cream. YUM!

Last edited by sandyfanny; 02-14-2011 at 04:43 PM..
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Old 02-21-2011, 02:51 PM   #50
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Much better with sour cream!

Thanks for suggesting adding 1 tablespoon of sour cream to the basic OMM recipe. I made a savory version (salt, onion powder, dehydrated onion) and added 2 tablespoons of sour cream for a double recipe. Delicious...it does, indeed change the texture - a softer crumb, fluffier - and, best of all, it smells and tastes SO MUCH BETTER! I'm a fan.
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Old 02-22-2011, 01:03 PM   #51
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My favorite way to jazz up my OMM is to have it topped with lc buttercream frosting. My apporoximate recipe is: 1 oz cream cheese and 1 pat of butter, mixed until soft and combined. Add a splash of DaVinci's and maybe some splenda (or other gran/powdered sweetener). Mix well and drool!
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Old 03-01-2011, 06:59 PM   #52
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My first 2 muffins!

I finally tried the OMM (original recipe) this morning. After 6 weeks with no bread, it tasted pretty good! I sliced it, sauteed the slices in butter and ate them like pancakes, with Cary's syrup. I wanted to make French toast, but didn't have time.

I had been afraid of making them, the recipe is so simple and, well, different, but they are genius. And one of the ways they are genius is that they are so easy to change, unlike regular cakes, and since I'm only making one, it doesn't matter if I mess up.

Sooo, tonight I made a sweeter chocolate-cinnamon variation, which clocked in at 4.8 grams net carbs and was very tasty. Now, it was not regular chocolate cake, but for the few carbs, I was in heaven. I sliced it into fifth's and had 3 with some sugar-free Safeway ice cream and celebrated finally having the guts to graduate to Phase 2.

BTW, my tweak was: standard recipe using: 1/8 C flax meal and 1/8 C almond meal, 1 egg, 1/2 ts baking powder, 1/2 ts cinnamon, 1/4 ts vanilla, 2 ts cocoa powder, 2 pks erythrol and 1 pk Splenda, pinch of salt, 1 TB butter.
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Old 03-03-2011, 06:27 AM   #53
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OMG... what wonderful recipes on jazzing up the OMM.

Thanks everyone.

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Old 04-23-2011, 08:09 PM   #54
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I made a savory one today and it was delicious. The salt is VERY important!!! The first time I made it without salt and I threw it away...I made a grilled cheese with it. So delicious! Thank you all for sharing!
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Old 05-13-2011, 08:25 PM   #55
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I break it up in a bowl, add an extra packet of Splenda and 1/2 cup of unsweetened vanilla almond milk, nuke it for 30 more seconds and tastes close to oatmeal to me.
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Old 05-13-2011, 09:33 PM   #56
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I tried this for the very first time tonight. I just used the base recipe I found and when it came out of the microwave I cut in half and placed a small cream cheese cloud in the middle. I loved it just the way it was but am also interested in some of the variations here.
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Old 06-12-2011, 08:14 AM   #57
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Quote:
Originally Posted by ChristiansMom View Post
I have messed around with it until I found one that I love. It's not for everyone but this is my favorite version:

Chocolate Chip OMM

1/4 cup Almond Meal/Flour
1/2 tsp Baking Powder
1 Tbsp. Splenda
1 Egg
2 Tbsp. Butter; melted
2 tsp. Torani SF Vanilla Syrup
2 piece of Dove SF Chocolate

I get my favorite fat mug.
Mix the flour, splenda and baking powder in the mug until well blended.
Melt butter in microwave then add in the syrup to the butter.
In a separate bowl, I whip the egg well - then slowly drizzle in the butter/syrup mixture while continuing to whip the eggs.
Pour the wet mixture into the dry mixture (in the mug) and mix well with a fork.
It should now look and smell like vanilla batter.
I chop up the dove into tiny pieces and fold into the batter.
Microwave for 1 minute 20 second to 1 minute 30 seconds.

I like this served warm (not hot) so I put the mug in the freezer for a little bit to let it cool down a bit and settle. Then I put some whipped topping on top and enjoy.
It is by far, my favorite OMM.
Im going to have to try this!!!Thank you- maybe try lindt dark chocolate instead of the dove though...the tummy is wayyyy sensitive to sugar free
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Old 06-12-2011, 08:18 AM   #58
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Quote:
Originally Posted by cdilday View Post
I'm not a huge pb fan, but this is wonderful with morning coffee or as a dessert!

Peanut Butter Lava (my version is without flax)

1/8 Cup Almond Flour
1/8 Cup Peanut Flour
2 Tbl Oat Fiber
1/4 tsp Baking Powder
Pinch Salt
Combine these dry ingredients in microwavable mug or bowl.

Stir in:
1 Egg
2 Tbl Caramel SF Syrup (Monin, DaVinci, Torani)
1 Tbl Chia Gel (optional? but highly recommended)

Into the center of the batter, spoon approximately:
2 Tbl Peanut Butter (smooth or crunchy)

Without stirring, microwave 30 seconds on high, then stir a bit but still leaving the major clump of pb in the center area. Microwave 1 minute or until outer edges are firm but center area is still gooey.

Optional: Swirl a few sugar free chocolate chips or sf jelly into the batter just prior to adding the peanut butter.

I like that you use Oat Fiber! I do a combo of oat fiber and flax makes it very cake-like especially when adding cocoa its brownie perfection!
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Old 06-12-2011, 08:20 AM   #59
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Quote:
Originally Posted by Mommie22boys View Post
My favorite way to jazz up my OMM is to have it topped with lc buttercream frosting. My apporoximate recipe is: 1 oz cream cheese and 1 pat of butter, mixed until soft and combined. Add a splash of DaVinci's and maybe some splenda (or other gran/powdered sweetener). Mix well and drool!

Can't wait to try this, I haven't been able to master a lc icing yet Do you let it sit out and let it hit room temp first or soften it prior to mixing?
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Old 10-20-2011, 10:50 PM   #60
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Bump for FUN tweaks!
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