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-   -   OMM with Cinnamon Butter Gluc Glaze (pics) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/716819-omm-cinnamon-butter-gluc-glaze-pics.html)

Aediekins 04-08-2011 11:53 AM

OMM with Cinnamon Butter Gluc Glaze (pics)
 
http://i53.tinypic.com/1zg6m1t.jpg

http://i54.tinypic.com/28hmogh.jpg

Muffin
2 TB melted coconut oil
2 TB golden flax meal
2 TB vanilla protein powder
1/4 teaspoon baking powder
1 large egg
1 TB water

You know the drill, mix it up and nuke for one minute. Take it out, remove from bowl and let it cool for a few seconds.




Cinnamon Butter Glaze
2 TB very warm water
1/8 tsp vanilla extract
1/2 tsp cinnamon
1/2 pinch of salt
1 packet of powdered stevia (or more, depending on how sweet you want it)
1/16 tsp glucomannan powder
1 1/2 TB melted butter

Pour the water and vanilla into a shallow bowl and sprinkle the water with the cinnamon, salt, stevia and gluc. Whisk together for a good 30 seconds. Let it sit for a minute or two to thicken up. Whisk again, and then whisk in melted butter.

Cut muffin in half and butter middle and top. Pour half the glaze on the bottom half, add the top half and finish with more glaze on top.
:up:

I can't wait to hear what kind of other "glazes" everyone comes up with! Maybe use torani syrup instead of water for other flavors? Or maybe use pureed fresh strawberry instead of cinnamon, and heavy cream instead of butter? Oh, the possibilities!

PaminKY 04-08-2011 12:05 PM

This looks good. I haven't made any OMM muffins this go around but I might have to try this.


Thanks!

ritajs 04-08-2011 12:12 PM

Boy does that look good, talking about jazzing up a OMM! Can't wait to try this.

dawnyama 04-08-2011 12:39 PM

Oh my!! This looks deelish!! And thank you so much for posting a picture. Makes this so much more enjoyable. Yum!!!!!!!!

ravenrose 04-08-2011 06:37 PM

it seems most of the people doing the glucommanan stuff are also doing low fat/low calorie/low carb.

they should note that a lovely glaze can be made for zero calories and carbs with powdered erythritol and a small bit of liquid. you could use, for example, some maple flavoring and a drop or two of water...

put the E in a little ziplock bag, add the flavor/liquid, massage till it's the right texture, adding another drop or two of water as needed. clip a tiny corner off the bag and drizzle onto the muffin.

you can make it a bit thick and zigzag it, or thinner for an overall glaze, in which case you don't really need the bag, but it does make cleanup faster!

just water is fine too, with the E.

Torani or DaVinci is not really strongly flavored enough to be used alone, though I have done it with Caramel, which is stronger than most, and it was ok. I still recommend an extract though, if you want a distinct flavor.

if you put it on a warm muffin, it will melt, of course. if you want it to look like a bakery item, you must let the muffins cool first.

Charski 04-08-2011 07:13 PM

Oh MAN, Chelsie - that looks great and your glaze sounds AWESOME! Thank you!

Aediekins 04-08-2011 10:32 PM

Quote:

Originally Posted by ravenrose (Post 14546361)
it seems most of the people doing the glucommanan stuff are also doing low fat/low calorie/low carb.

they should note that a lovely glaze can be made for zero calories and carbs with powdered erythritol and a small bit of liquid. you could use, for example, some maple flavoring and a drop or two of water...

put the E in a little ziplock bag, add the flavor/liquid, massage till it's the right texture, adding another drop or two of water as needed. clip a tiny corner off the bag and drizzle onto the muffin.

you can make it a bit thick and zigzag it, or thinner for an overall glaze, in which case you don't really need the bag, but it does make cleanup faster!

just water is fine too, with the E.

Torani or DaVinci is not really strongly flavored enough to be used alone, though I have done it with Caramel, which is stronger than most, and it was ok. I still recommend an extract though, if you want a distinct flavor.

if you put it on a warm muffin, it will melt, of course. if you want it to look like a bakery item, you must let the muffins cool first.

I don't eat erythritol so that wouldn't work for me. I did try the glaze with just the water, gluc, cinnamon and stevia, but it was too watery tasting. The other ingredients really help round it out.

Plus this was fantastic warm.... I wouldn't want the muffin to be cool first :) In fact, as it cooled the glaze started to gel up a bit so I had to reheat it. I think I might make a triple batch and keep it in the fridge so I have it on hand for the muffins.

I wonder.... maybe flan-style. Like pour some of the cooled glaze on the bottom of the ramekin, and then carefully add the muffin batter. Cook it as usual, then flip it over and let it come out so the glaze runs over the top and sides... hmmmm. I'll have to try that.

Aediekins 04-08-2011 10:33 PM

Quote:

Originally Posted by Charski (Post 14546436)
Oh MAN, Chelsie - that looks great and your glaze sounds AWESOME! Thank you!

It really is quite yummy. Very close to a cinnamon roll. Hmmm... maybe I need to make a cream cheese icing glaze to drizzle over the cinnamon glaze.... oh boy, I'll have to test these out tomorrow!

Aediekins 04-08-2011 10:35 PM

OOOPS!!! I forgot to add to the recipe that I add a packet of stevia to the muffin!!! SORRY!!! Now it's too late to edit it.

fourstubbs 04-09-2011 12:26 AM

That looks like the most sugary glaze I have ever seen for lc!!! Wow...I can't wait to experiment with it, thank you!!!

Beeb 04-09-2011 08:26 AM

ARE YOU CRAZY?! :stars: And I mean that in a GREAT way! Thanks so much for this recipe and now I have to buy the gluc powder just to try this!

:clap::kicking::high5::hugs:

Aediekins 04-09-2011 09:44 AM

Now, now people, don't get worked up into a frenzy =) Yes the muffin and glaze was yummy, but remember this is a low-carb item and tastes as such. I just don't want people to get crazy ordering expensive stuff and and then the recipe doesn't live up to expectations.

Try making the glaze first with just the butter, vanilla, stevia and cinnamon. See if you like the flavor. All the gluc does is help make it thicker so sits on top of the muffin instead of sinking in.

And also, this does not harden like a real sugar glaze does, and it is best when the glaze and muffin are piping hot =)

That is all :)

jbatchelor 04-09-2011 10:02 AM

where is a good source for glucomann powder might I ask?--tia

Aediekins 04-09-2011 10:06 AM

Look up konjac foods

drjlocarb 04-09-2011 05:00 PM

Netrition will be carrying it here shortly. Give them a week.

Beeb 04-12-2011 09:02 PM

Quote:

Originally Posted by drjlocarb (Post 14548488)
Netrition will be carrying it here shortly. Give them a week.

I see they are carrying this product but only in capsule form. Is this the way this product is sold? And if so how do you measure for a recipe? Do we take the powder out of each capsule and put into a container and THEN measure? And will the unused powder keep out of the capsule in a container? :stars:

I'm confused and overwhelmed with the idea of having to empty little capsules and what to do with the leftover powder that I may not use. :confused:

Thanks!!

drjlocarb 04-12-2011 09:29 PM

Beep, Netrition is going to carry glucomannan in bulk. I have the capsules to try the things we are trying. But, we have the bulk available through Netrition coming soon. :kicking:

Beeb 04-13-2011 08:58 AM

Quote:

Originally Posted by drjlocarb (Post 14557415)
Beep, Netrition is going to carry glucomannan in bulk. I have the capsules to try the things we are trying. But, we have the bulk available through Netrition coming soon. :kicking:

Thanks!! :hugs:

jlp2009 04-15-2011 06:13 AM

Netrition is carrying the bulk now! Do a search on their site and it will show up.


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