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Old 09-27-2011, 05:28 PM   #1
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Atkins Bake Mix

Do any of you use Atkins Bake Mix? I have shyed away from using it because of some of the negative reviews. I don't like Carbquick and thought it would taste like that. But tonight I tried making muffins using a very simple recipe of l/3 cup almond meal and l/3 cup Atkins Bake Mix (80 cal. 3 net carbs for ABM). I usd 2 eggs, 2 TBS lemon juice, tsp. baking soda, 1/8 cup Almond Breeze, Stevia Blend to taste. I used my muffin top pan and baked. They were delicious! Perfect texture. Not heavy and mealy like almond flour only muffins. The texture was more like cake. The recipe made two big muffins. about 3 carbs and 225 calories each. I ate my muffin plain but thought it would make a good base for cream cheese or frosting.
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Old 09-27-2011, 10:31 PM   #2
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Here's what I made with the new bake mix

It did not taste like soy. It has vital wheat gluten in it as well.
The cake was moist and tasty and I shall use it again.
I have never liked the taste of soy flour and was surprised by
the outcome.


Using Atkins Bake Mix for Zucchini Cake

--------------------------------------------------------------------------------

Zucchini Cake or Bread
Loaf Pan 8x4"

325 Preheat Oven, Metal pan
350 Preheat Oven, Pyrex Pan


Dry Ingredients:
1 c. Atkin's Bake Mix (Netrition)
1 c. Almond flour
1 c. Granular brown sugar
1 c. Granular white sugar
1/2 tsp. Nutmeg
2 tsp. Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking powder
1/2 tsp. Baking soda
Chopped pecans (optional)

Wet Ingredients:
4 x-Lge Eggs
1/2 c. light tasting oil
1 tbs. Vanilla Extract
1 Medium zucchini peeled, coarsely grated
Cream as needed to moisten

Mix your dry ingredients well.
Mix wet ingredients well, and then combine the two
mixing well but not beating.

Bake 45 minutes or until a cake tester inserted in center
comes clean. Cool on rack before removing loaf
When cool cut into 20 slices with serrated knife.

Cook's Notes:
If you wanted it more like bread, you can use less sugar subs.
We thought it was moist and delicious. No funny after taste
from the bake mix. Pleasantly surprised at the Atkins Bake Mix.
Cake rose high and did not fall when cooling.
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Old 09-28-2011, 02:02 AM   #3
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Barbo Your recipe looks great. I was pleasantly surprised also by the new bake mix. I did not see soy in the ingredients. Maybe that's why the taste was so neutral. No odd taste at all. It worked so well with the almond flour.
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Old 09-28-2011, 09:52 AM   #4
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Quote:
Originally Posted by Redeemed View Post
Barbo Your recipe looks great. I was pleasantly surprised also by the new bake mix. I did not see soy in the ingredients. Maybe that's why the taste was so neutral. No odd taste at all. It worked so well with the almond flour.
The new bake mix DOES have soy in it. But I noticed yesterday that carbquick has soy fiber in it, so either way, I'm going to be eating soy.

I think I'm going to give the atkins bake mix a shot.
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Old 09-28-2011, 10:12 AM   #5
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Yes. You are right Ms. Woods.Thank you. I double checked and it does have soy. I am going to try KevinPa's crispy pizza crust today and substitute the bake mix for Wheat Protein Isolate 500, because I don't have any wpi yet. It's just l/4 cup for the whole pizza; and I won't have it that often.
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