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Old 10-15-2011, 08:01 AM   #31
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Quote:
Originally Posted by CarolynF View Post
Here's a favorite of mine:

Pumpkin Pie Cake

1 15 ounce can of pumpkin -28
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup Carb Countdown milk/half and half


1/4 cup chopped pecans- 4
1/2 tsp. baking powder
1 1/4 cup almond flour - 15 (Bob's Red Mill)
1/4 cup brown sugar twin or Splenda or Diabetisweet- 0

3/4 of a stick melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 9 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the almond flour mixture. Bake 40 minutes at 350 until golden. Let cool on rack. Refrigerate after cooling completely.
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Hi Carolyn, the recipe sounds good. Can you tell me what would the carb count be? I always have a hard time figuring the carbs on some of these recipes. Thank you.

Deanna
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Old 10-15-2011, 08:25 AM   #32
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Oops..just saw the numbers on the side..sorry about that Carolyn..silly me

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Old 10-15-2011, 08:42 AM   #33
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I just want to come live with anyone baking any of these!!!!
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Old 10-16-2011, 03:55 AM   #34
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Esther, I wouldn't sub anything for the VWG in the Splendid Low-Carb Bake Mix, however, my blog has the recipe for my Splendid Gluten-Free Bake Mix and you can use it - just use 1/4 cup more and follow the instructions for the bake mix carefully.
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Old 10-16-2011, 04:18 AM   #35
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Thanks Jen I found it yesterday on your blog. Your the best.
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Old 10-29-2011, 12:17 PM   #36
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Revised Pumpkin Pie Bake

The Pumpkin Pie Bake great!

I revised some based on my needs (and pantry). Here is what I did-

Pumpkin Pie Bake Revised
Ingredients
8 oz fat free cream cheese
1 cup egg beater
1 Tbl stevia in the raw
1 Tbl sugar free vanilla syrup
1 teasp molasses
1 large egg
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 cups pumpkin canned

Soften cream cheese in microwave, mix all in blender.
Bake in 8 x 8 pan 40 minutes at 350F. Makes 9 servings.

Nutrition Facts Serving Size 1 Serving
Amount Per Serving Calories from Fat 7 Calories 70
Total Fat 0.73g 1%
Cholesterol 28mg 9%
Sodium 351mg 15%
Potassium 175mg
Total Carbohydrate 8.38g 3%, Dietary Fiber 1.7g 7%, Sugars 4.04g
Protein 7.54g


For Optional Topping:
1 cup almond flour
2 Tblsp vital wheat gluten
1 Tblsp stevia
1 tsp cinnamon
4 tbsps margarine, melted
1/3 cup chopped chopped pecan
Mix ingredients and sprinkle over pumpkin bake, bake additional few minutes to brown topping (I did 5 with oven on, 5 oven off)

Nutrition Facts
Amount Per Serving Calories from Fat 84Calories 109
Total Fat 9.33g 14%
Cholesterol 0mg 0%
Sodium 43mg 2%
Potassium 20mg
Total Carbohydrate 4.04g 1%, Dietary Fiber 1.9g 8%, Sugars 0.61g
Protein 4.33g
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Old 10-29-2011, 12:52 PM   #37
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jbjb93, this sounds good. Kind of high in carbs but for a once in awhile treat and either freeze (can it be frozen?) the portions or share! Is this a revision of the cake?
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Old 10-31-2011, 10:33 AM   #38
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It is more pie like. I did freeze it - I will let you know. I wrapped each piece in wax paper and then put all in a ziplock.

I agree, only for a special treat. That is why it went in the freezer! I figured it would be perfect for Thanksgiving when everyone is having 'bad' desserts!
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Old 10-31-2011, 10:37 AM   #39
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I'll take one of each for my birthday. PM me for my address.




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Old 10-31-2011, 10:42 AM   #40
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you guys sure know how to make me hungry,lol
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Old 10-31-2011, 11:08 AM   #41
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Dottie, I used the recipe off Linda Sue's website for your Pumpkin Pound Cake. I see on her site it calls for 1 1/2 cups Almond Flour and when I made it, it was way too moist. My DD described it as it felt like if she squeezed it, it would drip liquid.

I see in your recipe it calls for 2 cups almond flour, will that take away the moisture part??? Help out? We all loved the flavor, but it was too moist. I even baked it for 75 minutes.

NEVERMIND, after rereading the recipe, I see it called for 1 cup of pumpkin....I am an IDIOT, I put in the whole can!!!!! I will make this again tonight!

Last edited by zipp2play; 10-31-2011 at 11:12 AM..
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Old 11-05-2011, 12:31 AM   #42
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Originally Posted by rosethorns View Post
Jen I know this is a silly question. Is there any way I can use something diiferent for the vital wheat gluten? I'm allergic. How about oat flour. I know it will up the carbs but that's ok with me. What do you think?

I lived up on a mountain for 8 years so all I could get were large pumpkins. So what Soobee says is a great way to cook one.
I also found they had to be drained well. I put mine in a large collander with coffee filters to drain. I think this took 4 or more hours. I then used extra pumpkin spice and made bars and pumpkin bread. I froze the rest and it all worked great.

If you can get the sugar pumpkins that's great but if not this really works.

The closest small city to me was an hour away. The small town 30 mins. away down the mountain had the best co-op HFS I've ever been to. It had everything.
I agree with you on the big pumpkins. I actually thought they taste better than the canned stuff (which is delicious, don't get me wrong) I was really suprised how naturally sweet they are.

All these recipes are great, I have A LOT of pumpkin puree on hand!

Last edited by laranda; 11-05-2011 at 12:34 AM..
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Old 09-16-2012, 11:26 AM   #43
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Bumping this up - pumpkin season is nearly here!

Post your faves or link to those you already love on this forum!
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Old 09-16-2012, 11:33 AM   #44
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Yay!! I love pumpkin
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Old 09-16-2012, 12:12 PM   #45
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I just made a type of variation of Jody's Pumpkin bake without cream cheese.

5 eggs
1 can pumpkin
1 can light coconut milk
1tbsp pumpkin pie spice
1/4 cup brown sugar torani
a squirt of liquid splenda.

I made 15 muffin size portions with it with 52 calories, 2.82g carbs/ea, 1.62g net carbs.

Last edited by MsWoods; 09-16-2012 at 12:13 PM..
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Old 09-16-2012, 03:45 PM   #46
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Didn't bake, but had a wonderful pumpkin shake this morning. As usual, it was delicious!

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Old 09-16-2012, 03:50 PM   #47
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Ms Woods that sounds wonderful. I just made 3 kinds of candy using heavy cream coconut milk. I can't wait to try your recipe.
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Old 09-16-2012, 06:04 PM   #48
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Ms Woods how long do you bake and at what temp? Love to try these.
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Old 09-17-2012, 08:38 AM   #49
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I baked them at 350* for about 25 minutes, just check them and when they firm up in the middle they are done.

I used coconut milk because I cannot lose weight when I eat cream cheese, even in the smallest portions. These turned out great. A bit softer than Jody's original recipe, but still can be picked up.
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Old 09-17-2012, 08:47 AM   #50
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I made this into a pumpkin loaf yesterday and it was delicious!! I got the recipe on maria's health blog

Pumpkin Mini Muffins

1 ½ cups blanched almond flour
¼ tsp Celtic sea salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/8 tsp ground cloves
2 TBS Butter or Coconut Oil
½ cup Swerve (OR 1/3 cup Erythritol and ½ tsp stevia glycerite)
3 large eggs
1 cup fresh OR canned pumpkin

In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease or place paper liners in muffin tins. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and top with cream cheese frosting! Makes 6 servings.

FROSTING: 4 oz cream cheese or coconut cream 2 TBS unsweetened almond milk 3 TBS Confectioners Swerve OR a touch of stevia glycerite (to taste)

Mix together and place a dollop on top of muffins.


NUTRITIONAL COMPARISON (per serving): Traditional Pumpkin Muffin = 403 calories, 73 carbs, 2 fiber “Healthified” Muffins (4 mini muffins) = 198 calories, 7.7 carbs, 2.8 fiber
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Old 09-17-2012, 08:48 AM   #51
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Punkin Roll <3

http://www.lowcarbfriends.com/bbs/lo...unts-help.html
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Old 09-17-2012, 11:09 AM   #52
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Perfect timing for fall
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Old 10-06-2012, 05:44 PM   #53
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subbing!
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Old 10-07-2012, 08:19 AM   #54
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Does someone have a picture of this pumpkin roll?
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Old 10-07-2012, 10:20 PM   #55
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Can't wait to try some of these......yeah fall
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Old 10-08-2012, 02:32 PM   #56
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Pumpkin Orange Cupcakes with Frosting

PUMPKIN ORANGE CUPCAKES WITH FROSTING
Tweak of Jennifer Eloff's Pumpkin Chip Muffins

I'll ask Char to post the picture.

12 cupcakes

Preheat oven to 350 degrees.
In food processor place:
4 eggs
Splenda granular or liquid to equal 3/4 c.
1/2 c. granular erythritol
1/3 c. light olive oil
1 tsp. vanilla extract
1 c. canned pumpkin (freeze the rest in ramekins)

In a medium bowl place:
2 1/4 c. Jen's Gluten Free Bake Mix (see mixes)
1 tbs.( yes) tablespoon of cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Grated peel of two oranges
Mix this up with a wisk.
Add to food food processor and whirl until pumpkin
mixture is nice and thick and well incorporated.
Fold in orange peel

(THIS IS WHERE JEN PLACES 1 C. OF SUGAR FREE CHOC CHIPS)
Spoon batter into greased muffin pans.
Bake in oven 20 minutes or until tester comes clean

Frosting:
4 oz.Cream Cheese
2 tbs. soft butter
1 tbs. whipping cream
1/4 c. powdered erythritol
1/2 tsp. vanilla extract
Mix by hand

When cupcakes are cooled frost and I added some
ground cinnamon on top and more zested orange peel.
Optional: 1/2 pecan in center of cupcake.
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Old 10-08-2012, 02:50 PM   #57
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Here ya go Barbo!
Attached Images
File Type: jpg orangecupcakes.jpg (62.3 KB, 38 views)
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Old 10-08-2012, 02:57 PM   #58
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OMGoodness Barbo I was getting ready to make Ginas pumpkin muffins. Then you had to go and put up Pumpkin Orange cupcakes!!!!

Decision.....Decisions....


Thanks Little Lady
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Old 10-08-2012, 05:17 PM   #59
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Haha Esther, I have so many recipes saved I can't even decide which one to make, so I haven't made anything yet!!

Too many choices!
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Old 10-08-2012, 11:00 PM   #60
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Pumpkin Pumpkin

Remember Peter Peter, pumpkin eater had a wife and couldn't keep 'er?


Well it does not matter which of these recipes you try, they are all
delicious and makes you happy to be a low carber.

Thanks Char for posting. That platter of cupcakes was gone
in a wink. Had the Knit Wits here for a luncheon.
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