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Old 09-13-2011, 05:19 AM   #61
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Old 09-13-2011, 05:26 AM   #62
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Old 09-19-2011, 07:27 AM   #63
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Bumping because I want to make this tonight!
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Old 01-07-2012, 07:47 AM   #64
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Hi there--
I am confused about how calories are counted. Is the oat fiber counted as zero because it is fiber? Does it matter if it is soluble/insoluble? How can I find out the TOTAL carbs??
Like on FiberOne and the LC tortillas (both of which I LOVE), the calories don't match up with the C/F/P gram counts. I would love to believe the lower calories listed, but it seems like deception to me.......
Is this why the calories changed on the Hershey's dark cocoa powder from 20 to 10 even though same product?
It just doesn't seem right to me. Does anyone remember those cake rolls from Robbins Nest about 10 years ago? It said like 300 cal for the whole thing. But I was gaining when I'd polish off entire cakes. After lab analysis, they were shown to be around 900 cals per roll. I want to believe the fiber labeling stuff, but I am not sure.....
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Old 12-19-2012, 07:21 PM   #65
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I don't have oat fiber for the muffin can I use ground flax powder instead?
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Old 12-26-2012, 07:53 PM   #66
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Originally Posted by ouizoid View Post
ALERT. Please do not read if you have an objection to Frankenfoods. I, for various reasons, have to keep things super LC/LF and so I often depend on things other people wouldn't touch with a ten-foot pole.

This made a wowzer delish chocolate low carb low fat muffin:

DRY
1/4 cup oat fiber
2 Tbs Hersheys special dark cocoa (20 cals)
1/2 tsp baking powder
1/3 or a little less cup erythritol
1 tsp glucomannan powder

blend dry ingredients

WET
1/3 cup liquid eggwhite (30)
2 Tbs davinci SF vanilla syrup
2 Tbs hersheys sf chocolate syrup (15 cals)


mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

Im thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time.

I will so not be offended if no one a) wants to try this, or b) can't because they don't have all the wacky ingredients but go for it if you are a mad scientist like me

Ouis
I don't have oat fiber. I do have coconut flower ,ground flax meal, pp or almond meal can any of these be substituted though almond meal is higher in calories. I was just trying not to have to buy anything else for a few weeks. So any ideas would be appreciated.

thanks
Pearl
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Old 12-27-2012, 01:38 AM   #67
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My guess is coconut flour, which is mostly fiber.
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Old 01-05-2013, 01:28 PM   #68
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I just made my first mm sf apple cider but I used tsp of lc dulce de leche powder and da vinci's dulce de leche syrup, used x because this is what I had 1 whole egg and oh my goodness is was so good. The first one I made I forgot baking powder 2nd one I remembered it. I ate the first one it tasted great but I think the 2nd one will taste better or at least have a better textiure.
Thanks you guys....
I had to wait finally got my oat fiber so this will definitely work for me ...
Has anyone tried this in a savory version?????
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Old 01-15-2013, 04:17 PM   #69
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1 mm lemon version
1/4 oat fiber
1 tsp gluc powder
1/2 tsp baking powder
1 TBS lemon zest
2 packets stevia
pinch salt

wet ingredients
1 egg
1 TBS lemon juice
1 cap of lemon extract
2 Tbs davinchi sugar free syrup ( I had dulce de leche)
mix wet and dry ingredients microwave about 90 seconds depending on your microwave
delicious
76-80 cals with 1 large whole egg
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Old 01-15-2013, 06:29 PM   #70
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your lemon version looks great!
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Old 01-17-2013, 05:39 PM   #71
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Thank you to whoever bumped this thread! I strangely had everything on hand, including the Hershey's Syrup, which I don't care for either. I used Truvia but only used about half of the amount but think I could have had more. I nuked for 1 1/2 min but think 1 min 10 sec would be sufficient for a little gooey center. I didn't have vanilla syrup but did have caramel so used that. I think in hind sight, I will nix the Hershey's Syrup as I can still taste whatever it is in the syrup that I find objectionable and just double the caramel syrup. It made a huge hunk and I ate the whole thing! Praying for no GI distress tomorrow. I think I will try making 1 per day (barring gi issues) and try eating 1/2 before lunch and the other half before dinner. It is very filling and I bet curbs appetite. Great low cal recipe!!
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Old 05-17-2013, 09:31 PM   #72
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Old 08-24-2013, 05:49 PM   #73
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Thanks so much!

I am new here, and am just thrilled to be learning so much from the original recipes, and all the comments and tips posted by others.

I have made this recipe twice, and it is delicious and apparently fool proof. Tomorrow I'm going to try one or two of the suggested variations.

Thanks so much!
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Old 08-27-2013, 06:19 AM   #74
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Originally Posted by Sweet Baboo View Post
I am new here, and am just thrilled to be learning so much from the original recipes, and all the comments and tips posted by others.

I have made this recipe twice, and it is delicious and apparently fool proof. Tomorrow I'm going to try one or two of the suggested variations.

Thanks so much!
Yeah! Good for you and welcome! No matter what plan you are on, there is a ton of great ideas and people to give helpful advice.
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Old 08-27-2013, 09:11 AM   #75
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I've been making this muffin into two servings and eating them as an afternoon snack. I added walnuts to them, they taste like brownies. They are really chocolatey and yummy!! Very filling too!
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Old 08-27-2013, 01:57 PM   #76
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looks delish miss Gina!
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Old 08-28-2013, 08:31 PM   #77
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I just tried this as written in post #1 except I used only 1 T of the cocoa powder and I had to microwave it longer- it was still completely pudding. But... yes, it needs more cocoa! Otherwise it's darn awesome for so few calories!

Will definitely try again!!
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Old 08-29-2013, 07:32 AM   #78
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If you use less cocoa just use less liquid...it works...On a more humorous note I made a big batch of this this mornig so I could have it on hand...I wanted to use egg white powder instead of the liquid to make it even easier, then I just add sweetener and some water or cream...insted of adding 1/3 equivalent of egg white powder, which is about 2 tbs, I added 1/3 cup egg white powder...needless to say the first muffin turned out like styrofoam in texture...so now I have areally big batch because I figured out what I had done and had to go back and add in more of the other ingredients...haha... ....I crack myself up...Just wanted to share how much I love this recipe that I would attempt to multiply out a big batch.
Edited to add this first muffin was one of those mistakes I LEARN from as mentioned in my sticky below.
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Last edited by lterry913; 08-29-2013 at 07:34 AM..
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Old 08-29-2013, 07:35 AM   #79
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Quote:
Originally Posted by lterry913 View Post
If you use less cocoa just use less liquid...it works...On a more humorous note I made a big batch of this this mornig so I could have it on hand...I wanted to use egg white powder instead of the liquid to make it even easier, then I just add sweetener and some water or cream...insted of adding 1/3 equivalent of egg white powder, which is about 2 tbs, I added 1/3 cup egg white powder...needless to say the first muffin turned out like styrofoam in texture...so now I have areally big batch because I figured out what I had done and had to go back and add in more of the other ingredients...haha... ....I crack myself up...Just wanted to share how much I love this recipe that I would attempt to multiply out a big batch.
Edited to add this first muffin was one of those mistakes I LEARN from as mentioned in my sticky below.
Good idea to use the egg white powder, I was trying to think of how to make these with whole eggs or without having to buy liquid egg whites. I will use 2 tablespoons! I assume you would also need to increase the liquid a bit?
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Old 08-29-2013, 08:47 AM   #80
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yes to increasing liquid...I just eyball it when mixing like I do with the btf mix...it should look like thick cake batter...I also find it cooks more evenly on a bowl tha a mug...sometimes it rises so high in a mug that the bottom doesn't cook all the way.
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Old 08-29-2013, 09:02 AM   #81
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Quote:
Originally Posted by Ginaaaaaa View Post
I've been making this muffin into two servings and eating them as an afternoon snack. I added walnuts to them, they taste like brownies. They are really chocolatey and yummy!! Very filling too!
Gina...Did you use the original recipe, only adding the walnuts?
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Old 08-29-2013, 09:34 AM   #82
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I did use powdered egg whites in place of the liquid egg whites but that's the only change I made. I used 2 tbsp of the egg white powder and 1/3 cup of liquid in place of the liquid egg whites.

Mine comes out looking just like cake batter and I cook them one at a time for about 1 1/2 minutes each in ramekins.

Last edited by Ginaaaaaa; 08-29-2013 at 09:37 AM..
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Old 08-29-2013, 09:36 AM   #83
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Quote:
lterry913 If you use less cocoa just use less liquid...it works...On a more humorous note I made a big batch of this this mornig so I could have it on hand...I wanted to use egg white powder instead of the liquid to make it even easier, then I just add sweetener and some water or cream...insted of adding 1/3 equivalent of egg white powder, which is about 2 tbs, I added 1/3 cup egg white powder...needless to say the first muffin turned out like styrofoam in texture...


Sounds like something I would do.
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Old 08-29-2013, 12:35 PM   #84
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Well learn from my mistake...it was edible but not as good as it usually is...had some thoughts about slicing it and using it for toast for sanwich tho...still toying with tha Idea...could work.
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Old 08-29-2013, 12:38 PM   #85
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Thanks, Gina
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Old 09-08-2013, 01:30 AM   #86
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Ouzoid, for the choc omm on first post, what should texture actually be? Muffin/cake like or mousse like? Trying to see how much I need to microwave it for as the 1 min produced mousse like product. Still tasty though!!!
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Old 09-08-2013, 08:41 AM   #87
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Mine has always been cake like, rather than mousse like! I mean, you don't want to nuke it so long it is dry--but whatever your best texture might be. YMMV.
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Old 06-11-2014, 06:34 AM   #88
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Yummy

Just found you guys

Netrition headed me you way when buying the gluc powder. Until it arrives will use the oat flour I have on hand ..Thanks for sharing your recipes
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Old 06-11-2014, 08:24 PM   #89
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If I used natural cocoa instead of dutched (and I don't know if the hershey's is), could I sub baking soda instead of baking powder, or would that affect the taste too much?

And if I COULD sub the baking soda, how much would I use instead? 1/4 as much? 1/2?
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Old 06-11-2014, 08:25 PM   #90
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Also, ouiziod, what brand oat fiber do you use/recommend?

and thanks kimlou for bringing this thread back into my life
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