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Old 01-31-2011, 06:34 PM   #211
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Well we gots us all KINDS o' fun goin' on NOW!

Can't wait for further experiments!
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Old 01-31-2011, 09:59 PM   #212
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I made this recipe as a cinnamon roll as per skeeters instructions and it was great....I was thinking maybe this would be a great base for a bread pudding recipe? I love bread pudding and was wondering if anybody had any ideas...Maybe a bourbon/rum based sauce?
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Old 01-31-2011, 10:14 PM   #213
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Just made a pan of mini cupcakes using 1/2 cup of chia gel, frosted them with the Pillsbury sugar free frosting. Yum yum, the texture was more like Twinkies than crumb cake but oh so good and filling.
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Old 02-01-2011, 06:09 AM   #214
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maru, You have become quite the tweaker! Thanks for all your experimenting and fantastic ideas.
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Old 02-01-2011, 03:55 PM   #215
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Originally Posted by drjlocarb View Post
maru, You have become quite the tweaker! Thanks for all your experimenting and fantastic ideas.
Thank you drj but this "flour" mix is so easy to work with. Went to the Dr. today and lost another 4 lbs, blood pressure and cholesterol was that of a 20 year old! WooHoo love this woe!
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Old 02-01-2011, 04:09 PM   #216
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Maru2, Could you post the final recipe you used to make you Twinkie-like cake?
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Old 02-01-2011, 05:06 PM   #217
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Originally Posted by Soobee View Post
Maru2, Could you post the final recipe you used to make you Twinkie-like cake?
As you may have read ouizoid and I have been using glucomanan, if you don't have it I think you could add more xanthan gum.

1/2 cup golden flax
1/4 cup unflavored whey protein
1/4 cup oat fiber
1/4 cup wheat bran
2 T vital wheat gluten
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp glucomanan

3/4 cup of artificial sugar
2 large eggs
3 T vegetable oil
1/2 Cup of hood
1T vinegar
1T vanilla
1/2 cup chia gelled in almond milk

I'm guessing I used 3/4 cup of sugar because I bring out all my sugars and add a little of all of them and taste the batter as I go. I like to use hood milk and the vinegar because I believe it gives a fluffier batter but I have used just water before. Also, I used cookie and cake emulsion instead of the vanilla. I highly recommend it if you ever see it. I bought mine at Ross, it really gives baked goods that cake taste.

OK, so preheat oven to 350. Mix everything together (your batter should be very thick). I used miniature cupcake pan sprayed with cooking spray and started timing at 10 minutes and they were done at 13 minutes. I gotta tell ya I thought they were really good but I think because of the glucomanan I could only eat 4 little muffins and I was stuffed. I would like to come up with a way to put the twinkie cream in the center....that would make them awesome!
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Old 02-01-2011, 06:17 PM   #218
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Fainting on the floor after reading all these posts. You are all so inventive! Netrition order just came in so I have the oat fiber, now off to find a muffin top pan!
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Old 02-01-2011, 06:55 PM   #219
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Originally Posted by maru2 View Post
Thank you drj but this "flour" mix is so easy to work with. Went to the Dr. today and lost another 4 lbs, blood pressure and cholesterol was that of a 20 year old! WooHoo love this woe!

Wow that is awesome Wanda...
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Old 02-01-2011, 06:56 PM   #220
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[QUOTE=maru2;14336119]As you may have read ouizoid and I have been using glucomanan, if you don't have it I think you could add more xanthan gum.

1/2 cup golden flax
1/4 cup unflavored whey protein
1/4 cup oat fiber
1/4 cup wheat bran
2 T vital wheat gluten
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp glucomanan

3/4 cup of artificial sugar
2 large eggs
3 T vegetable oil
1/2 Cup of hood
1T vinegar
1T vanilla
1/2 cup chia gelled in almond milk

Ok...so can somebody help me...what could I substitute for the vital wheat gluten - gluten intolerant here.
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Old 02-01-2011, 07:11 PM   #221
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i would say sub the gluten with 1T coconut flour.
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Old 02-01-2011, 07:14 PM   #222
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Shipoo, I would leave it out. Probably doesn't make that much of a difference. I began using it to hold things together but now that we use the gum I bet the vital wheat gluten is no longer needed. My next batch I will leave it out and see what happens. I will probably make more tomorrow so I will report back.

I forgot to mention that the recipe made 24 mini cupcakes and 2 donuts. My husband who doesn't do low carb has already eaten the donuts with chocolate icing and 4 cupcakes. I ate 4 last night and 4 today so they go fast.

Last edited by maru2; 02-01-2011 at 07:18 PM..
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Old 02-01-2011, 08:14 PM   #223
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Yum. Thanks for the recipe. They look like something you would get at a restaurant.
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Old 02-02-2011, 04:45 AM   #224
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Wanda, when you say 1/2 cup of chia gelled in almond milk, did you actually mix the seeds with the almond milk to get the gel? I've only ever tried water. What ratio of liquid to seeds did you use?

As far as making a Twinkie-like center, I think you could sweeten some heavy cream and add some dry SF vanilla pudding mix. Then whip it to be rather stiff. The dry pudding really stabilizes the cream. I've used it on chocolate cupcakes and thought they tasted like Devil Dogs. You could just frost them, or if you really wanted to be authentic, you could put the whipped cream in a pastry bag with the biggest decorator tip you can find, and inject the filling into the cupcakes. I do that with a peanut butter filling in the chocolate mayo cupcakes and they taste like Funny Bones.

I have everything except the glucomannan. I see that Netrition carries the pills. Is that what you use? If so, how many pills to you have to use to get 1/2 tsp?

Sorry for so many questions. I love to learn from everyone's experience with creating new recipes and tweaking old ones!
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Old 02-02-2011, 04:50 AM   #225
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Thanks for the recipe, Wanda. Cathy, I have also stabilized whipped cream with glucomannan powder. It lasts for days and does not weep. I use it when I am looking for a Cool Whip-like thickness.
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Old 02-02-2011, 06:03 AM   #226
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Ok, sorry to interject my problems here but I'm allergic to flax and almonds. Is there a good sub for flax in this recipe? I so want to try it! Forgive me if the this question has been asked before. I do have many different kind of proteins like pea protein, whey protein isolate and concentrate, rice protein and many different kinds of fibers/brans.
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Old 02-02-2011, 09:20 AM   #227
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I would be tempted to try it with the carbalose flour and see if it doesn't make a more bread-like muffin. I have been using half carbalose instead of all flax or all almond. It already has lots of fiber products.
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Old 02-02-2011, 01:30 PM   #228
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Quote:
Originally Posted by Cap57 View Post
Wanda, when you say 1/2 cup of chia gelled in almond milk, did you actually mix the seeds with the almond milk to get the gel? I've only ever tried water. What ratio of liquid to seeds did you use?

As far as making a Twinkie-like center, I think you could sweeten some heavy cream and add some dry SF vanilla pudding mix. Then whip it to be rather stiff. The dry pudding really stabilizes the cream. I've used it on chocolate cupcakes and thought they tasted like Devil Dogs. You could just frost them, or if you really wanted to be authentic, you could put the whipped cream in a pastry bag with the biggest decorator tip you can find, and inject the filling into the cupcakes. I do that with a peanut butter filling in the chocolate mayo cupcakes and they taste like Funny Bones.

I have everything except the glucomannan. I see that Netrition carries the pills. Is that what you use? If so, how many pills to you have to use to get 1/2 tsp?

Sorry for so many questions. I love to learn from everyone's experience with creating new recipes and tweaking old ones!
Yes cap, 3 tablespoons of seed to 1 cup of almond milk. The reason I did that is I make a pumpkin spice muffin-donut using that recipe that I knew worked great so to make vanilla batter I needed something to replace the pumpkin and the flavor from the pumpkin and spice. Imho you need to add a lot more flavor working with the fibers versus real flour.

I bought my powder on line. It was $20.00 and only took a few days to get here. Google konjac foods. I think the stuff is awesome in baking.

Thank you very much for the tips on injecting the cream filling. I will do that for special occasions because today I discovered I like the little cupcakes cold right out of the refrigerator with nothing on them. I thought why add more calories when they taste good like they are. I had them a day and a half in the frig and they were still soft and moist to my last bite
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Old 02-02-2011, 01:49 PM   #229
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Quote:
Originally Posted by pooticus View Post
Ok, sorry to interject my problems here but I'm allergic to flax and almonds. Is there a good sub for flax in this recipe? I so want to try it! Forgive me if the this question has been asked before. I do have many different kind of proteins like pea protein, whey protein isolate and concentrate, rice protein and many different kinds of fibers/brans.
pooticus, It's hard to say what to use to replace flax. I don't think protein powders since the recipe already has whey protein in it. I tend to agree with drjlocarb and use carbalose if you have it. If you have wheat bran I would up the wheat bran to 1/2 cup and use 1/4 cup carbalose. Personally I never cared much for carbalose, I always detected an after taste with it. However, I think it would be OK in small quantities.
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Old 02-02-2011, 03:08 PM   #230
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Oat fiber/oat bran

Quote:
Originally Posted by beeb View Post
[IMG]
LC English muffins by Ouizoid

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)
Is oat fiber the same thing as oat bran?
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Old 02-02-2011, 03:59 PM   #231
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NO, Oat bran has carbs and oat fiber is just fiber. You can not get the oat fiber at the stores, but Netrition carries it for us.
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Old 02-02-2011, 04:01 PM   #232
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NO, Oat bran has carbs and oat fiber is just fiber. You can not get the oat fiber at the stores, but Netrition carries it for us.
Has anyone tried to sub anything else for the oat fiber with success?
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Old 02-02-2011, 04:02 PM   #233
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Oat fiber is a wonderful ingredient, it helps give the muffins a more bread like texture without adding carbs. I think if you can afford the carbs just use more wheat bran.

Last edited by maru2; 02-02-2011 at 04:11 PM..
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Old 02-02-2011, 04:54 PM   #234
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whey powder

Quote:
Originally Posted by drjlocarb View Post
NO, Oat bran has carbs and oat fiber is just fiber. You can not get the oat fiber at the stores, but Netrition carries it for us.
Thanks for the tip. I am browsing the Netrition site and ordering some items so I can make these English muffins and their derivatives. I found the oat fiber and xanthan gum, but I am almost discombobulated by the variety of protein powders available.

Thus far this looks most promising to me. . . NOW Organic Whey Protein, at NOW Whey Protein .

What brands/types do others use?
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Old 02-02-2011, 05:32 PM   #235
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Quote:
Originally Posted by jpeaceokc View Post
Thanks for the tip. I am browsing the Netrition site and ordering some items so I can make these English muffins and their derivatives. I found the oat fiber and xanthan gum, but I am almost discombobulated by the variety of protein powders available.

Thus far this looks most promising to me. . . NOW Organic Whey Protein, at NOW Whey Protein .

What brands/types do others use?
That is simalar to what I use but I use this one NOW Whey Protein Isolate

same brand and everything but mine has one less carb and is cheaper and unflavored is the best to work with.
Don't forget to order wheat bran...from my experience it really improves the taste and texture. LOL I keep editing...also don't forget the golden flax meal.

Last edited by maru2; 02-02-2011 at 05:38 PM..
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Old 02-02-2011, 06:27 PM   #236
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I use unflavored Designer Whey, because it's what I have on hand. It works fine too.
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Old 02-03-2011, 04:31 AM   #237
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Questions: 1. What is a Panko?
2. How did you make donuts using this recipe? (did I miss that post somewhere back?)
I am wondering about shaping them into donuts, then were they baked or deep fried?
TIA!!
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Old 02-03-2011, 05:00 AM   #238
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Great ideas!!
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Old 02-03-2011, 08:49 AM   #239
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Questions: 1. What is a Panko?
Panko is a Japanese breadcrumb, very crunchy, and not fine like the breadcrumbs you're used to seeing, but about the size of grains of rice, however very rough and angular - they make the crispiest coating on things!
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Old 02-03-2011, 10:09 AM   #240
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Quote:
Originally Posted by jlp2009 View Post
Questions: 1. What is a Panko?
2. How did you make donuts using this recipe? (did I miss that post somewhere back?)
I am wondering about shaping them into donuts, then were they baked or deep fried?
TIA!!
I just use a donut pan and bake them. My grand kids gobbled them up. Frost them with vanilla frosting and sprinkle with nuts....I tell you they are decadent! Here is the pumpkin recipe as I make them now.

pumpkin donuts:
1/2 cup golden flax
1/4 cup unflavored whey protein
1/4 cup oat fiber
1/4 cup wheat bran
2 T vital wheat gluten
1 tsp pumpkin pie spice
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp glucomanan*

1/2 cup pumpkin
5Tablespoons brown diabetisweet*
4 Tablespoons of zsweet and 4 drops of liquid splenda
2 large eggs
3 T vegetable oil
1/2 Cup of hood milk*
1T vinegar
1T vanilla

preheat oven to 350, spray pan and bake 10-13 minutes or until they spring back when touched. ( if you use the gums you won't even need the muffin top pan. You can drop them by spoonfuls and flatten to the size you want, they won't spread).

* If you don't have glucomanan use a tiny bit more gum, if you don't have gum either use about 3/4 cup shredded cheddar cheese...trust me you won't taste any cheese at all. If you don't have hood milk you can use almond, coconut, or 1/4 C cream & 1/4 C water...I have even used just plain water before. The vinegar works with the baking powder to add air to the batter, you don't taste the vinegar either (vinegar+ milk = buttermilk). As far as the sugars that's the combination that I like, you certainly can use whatever you like.

If you start with the basic flour mix you can do almost anything with these. I have added coco and melted chocolate candy bar in cream to make chocolate donuts (my husbands favorite) always your batter should be very thick, if not thick they won't rise and be airy. I hope this helps everyone experiment with ingredients that you like. Although some were better than others, I have never had to throw out any of my experiments. I have not tried chia in the pumpkin yet. If I do I will probably leave out the hood milk.
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