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Old 10-03-2011, 10:13 PM   #31
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Widget... can't post a link to another forum. I don't think I have seen one with Phyllium husks in it. Sounds yummmy...

You can post it and just say you found it on the web and give credit to if you know whose it is. Or just say it is from Norway.
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Old 10-03-2011, 10:20 PM   #32
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Thank you for the info. It is after midnight here so I'll post it tomorrow under a new thread with the subject 'Cracker Recipe'. Good night all.
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Old 10-04-2011, 07:44 AM   #33
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You can copy the recipe then post it on your reply. You can only link when there is no purchasing on a website. I hope that helps.
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Old 10-04-2011, 11:41 AM   #34
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Quote:
Originally Posted by Widget View Post
No, because you grind them fine in a coffee grinder. And because of that, the pork rinds aren't grainy like almond flour/meal. You won't even know they are there.
Thank you very much!
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Old 10-04-2011, 12:11 PM   #35
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So glad to know these are a winner!
@ Truffles: I made "LC English Muffins by Ouizoid", "Cheesebread Rounds- takeoff on NancyElle's Crispy Pizza Crust", and the "Flax Sandwich Buns" (with and w/out caraway seeds). They were all really good and will let me stay "on the wagon" a lot easier! Thanks for all the great recipes you guys come up with for us non-tweakers!! Next up, the hamburger buns on this thread and the latest version of Ouizoid's English muffins with glucomannan!
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Old 10-06-2011, 05:29 PM   #36
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Made these tonight, easy to make and tasted excellent. Stayed together with a big juicy angus beef burger on it! Thanks for sharing!
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Old 10-06-2011, 07:13 PM   #37
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made these tonight too!! Hot ham and cheese! Turned out great! Thanks!
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Old 10-06-2011, 07:44 PM   #38
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These do look interesting. Will give them a try.
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Old 10-07-2011, 11:58 AM   #39
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Quote:
Originally Posted by Tilly View Post
Does someone have a carb count for these ?
These are the numbers I came up with.

3 eggs = (0.6 for each large egg) 1.8g carbs
Splenda = 1g carbs
baking soda = 0g carbs
mayonnaise = 2.4g carbs
almond flour = 14.04g carbs, 8.4g fiber
pork rinds = 0g carbs

Total carbs for all 6 buns = 19.6g
Total carbs for one bun = 3.26g

Net carbs for all 6 buns = 11.2g
Net carbs for one bun = 1.86g
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Old 10-07-2011, 02:14 PM   #40
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I've asked at 2 different places on the forum, and no one seems to be able to tell me how to post a recipe in the recipe room, so I guess I'll post it here.
---------------
I grind my own almonds and grind the pork rinds in this recipe using the same method so that the buns won't end up being grainy. I put them throuh the food processor, then measure them, then run them through the coffee grinder.

Hamburger Buns (makes 6)

muffin top pan, lightly oiled
3 eggs, slightly beaten
1 pkt. Splenda (optional)
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons mayonnaise
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rinds, ground fine

Preheat oven to 400 degrees.
In a small bowl, use a fork to beat together the eggs, Splenda, baking soda and mayonnaise.
Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan.
Bake 12 minutes.
Remove from pan immediately and let cool.

Can be cut in half with a serrated knife, or use 2 to make a bun.
Can be frozen. I use Ziploc bags and pump out the air.
They look very good! I love this website! I can find such great recipes here!!

Deanna
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Old 10-08-2011, 04:47 PM   #41
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Just made these but used carbalose flour in place of the pork rinds. The soda leaves a bit of a taste so think i will try using baking powder next time. otherwise the texture is good and will use them tonite with a burger. Don't know what that will do to the carb count though - used about 1/3 cup so is about 6 carbs or additional 1 carb each.
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Old 10-08-2011, 06:45 PM   #42
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Had my burger with one of these buns and it was great - no bitter taste from the baking soda. Will definitely make these again.
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Old 10-08-2011, 08:04 PM   #43
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Made these today. Had a burger! It was a great bread/bun sub. Held up great even though originally I thought it was a bit thin to do a good job. I was wrong.

Next time I'll nix the sweetner and add a bit of garlic powder and onion powder.

Very nice - my hats off to you Widget.
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Old 10-08-2011, 08:24 PM   #44
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Originally Posted by jenna... View Post
Next time I'll nix the sweetner and add a bit of garlic powder and onion powder.
Just today I was thinking I want to try adding onion and garlic powders and maybe a little salt. I know that 'real' hamburger buns are a little on the sweet side, so I was thinking of trying 2 pkts. of sweetener next time, instead of one, but am not too sure the sweeter taste would go with the onion/garlic powders. I guess there is only one way to find out.
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Old 10-12-2011, 11:33 AM   #45
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I made these today and used 2 pkts. Splenda instead of 1, and was surprised they don't taste sweet. I also added 1/4 tsp. salt and 1/2 tsp. each garlic powder and onion powder. It made a big difference. They were kind of tasteless before, but with these additions, we think they have a very good flavor.
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Old 10-18-2011, 12:54 PM   #46
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Perfection! I love this recipe.

The first batch I made was too sweet (use too much stevia) so the second batch I did not put any sweetner in it and used garlic and onion powder but it was too savory.

(btw.... using Trader Joe's Almond Meal - cause it's cheap)


The Third Batch Perfection

I made the recipe exactly as written but instead of the Splenda:

1 tiny spoon Stevia
1/8 tsp onion powder
1/8 tsp garlic powder

This is a keeper! It tastes wonderful, is very bready and I'll never whip another eggwhite bread (sorry cleo - I loves you girl - you know I do)

This is our bread/bun/sandwich replacement.
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Old 10-18-2011, 03:01 PM   #47
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Here is something you might want to try. Remember when we use to make those appetizers of sausage and Velveeta on the little round slices of party rye bread? Well, I made this hamburger bun recipe and spooned the batter into greased, standard size muffin cups, but only put in enough batter to cover the bottom of each well. It made 21. I baked at 350 degrees for 10 minutes and removed them from the pan as soon as they came out of the oven. Because there is baking soda in the recipe, they rose enough for me to cut them in half like a hamburger bun, so I ended up with 42. (If you only want 21 slices, you can half the recipe.) They came out about the same size and thickness as the party rye. I served the sausage/cheese appetizers at a Pinochle party and everyone loved them, I got lots of compliments and people were amazed when I told them the bread was made from ground pork rinds and almonds, and we liked it just as well as the party rye.
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Old 10-18-2011, 07:22 PM   #48
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Looks and sounds super tasty! Thanx for sharing
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Old 11-11-2011, 02:31 AM   #49
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I finally had some hamburger meat ready to make Linda Sue's Hamburger Cabbage Stir Fry, but the package had too much in it, so made plain hamburgers. So that meant I finally made these buns. Wow, I was really impressed. I added the tweak of garlic and onion powder and a pinch of Stevia. And I used one and cut in half with a bread knife. I was very skeptical about it staying together with a moist burger but it DID!!!! I was amazed at it's staying together even with a lot of sloppy topping on it. Thanks so much! And I froze the leftovers, like Widget said. So easy to put together. I did not do two grindings on the pork rinds, just used my mini food processor (not sure what you call it) and it seemed to work fine. None of the pork rind smell nor taste, which I do not care for, and not even eggy, which I don't like either. Not really high but hey, I had a bun around my burger!!!!! Thanks, Widget.

Widget did you ever post your cracker recipe from Norway? If so, can you give a link to it here please?
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Old 11-11-2011, 04:17 AM   #50
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mmm I'll have to try these. Thanks, Widget!
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Old 11-11-2011, 06:55 AM   #51
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Widget did you ever post your cracker recipe from Norway? If so, can you give a link to it here please?
http://www.lowcarbfriends.com/bbs/lo...er-recipe.html
----------------------------
I know when most people see pork rinds as an ingredient, they go 'yuck', then move on. If you do that this time, you'll be missing some cake that is very moist and good. I revised my hamburger bun recipe and made muffin-top muffins. Hope you'll give it a try.

Chocolate Muffins (makes 6)

4 tablespoons melted butter
2 tablespoons chocolate syrup (or flavor of choice)
2 teaspoons glycerine (this helps make it moist)
1 teaspoon vanilla
3 eggs
8 pkts. Splenda
3/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rind flour

(To make pork rind flour, put the rinds through the food processor, then measure them, then put them through the coffee grinder.)
Preheat oven to 350 degrees. Oil the wells of a muffin top pan. With an electric mixer, beat all but the flours until well blended. Stir in the flours. Spoon into the muffin wells and bake 8 minutes. Remove from pan at once and cool before frosting.

Frosting

2 oz. cream cheese, room temp.
2 tablespoons butter, room temp.
1/2 teaspoon vanilla
1 1/2 tablespoons chocolate syrup (or flavor of choice)

Beat with electric mixer. If you like the frosting sweeter, add sweetener to taste.
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Old 11-11-2011, 03:24 PM   #52
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Thank you for the link to your crackers and for the chocolate muffin recipe! You mentioned that you revised your hamburger bun recipe. Was that on the orignial link? If so, I need to revisit, as I missed that. Thank you again for sharing. Wonderful!!!!
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Old 11-11-2011, 04:03 PM   #53
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You mentioned that you revised your hamburger bun recipe. Was that on the orignial link? If so, I need to revisit, as I missed that.
When I said I revised my hamburger bun recipe, I meant I converted my hamburger bun recipe into the chocolate muffin recipe that is posted above. Sorry I wasn't clear.

My next experiment will be to make stuffing using a batch of torn-up hamburger buns, but that experiment won't happen until Thanksgiving.
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Old 01-12-2012, 04:28 PM   #54
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Made these with the original recipe today and they came out great. I was very hesitant about the pork rinds as I don't care for them but they weren't noticeable to me in the buns. Best bready texture of any of the low carb buns I have made. I'm with Jenna these will be our bread replacement from here on out. Easy, tasty, and good.

Thanks Widget. Now I'm tempted to try the chocolate muffins but don't have glycerin.
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Old 01-12-2012, 04:43 PM   #55
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Can you do this without glycerin ?
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Old 01-12-2012, 05:33 PM   #56
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Can you do this without glycerin ?
Glycerin is what makes the cake moist. If you leave it out, it will only be as moist as the hamburger buns are. Glycerin doesn't cost much, it comes in a pretty big bottle, the cupcakes only call for 2 teaspoons, so the glycerin would last a long time. Another advantage of buying a bottle of glycerin is that you could also make these donuts and these whoopie pies (scroll down to see the picture of the whoopie pies... not the picture of the biscuit). Both of these recipes also call for 2 teaspoons of glycerin, and these and the muffin recipe are too good to pass up, even if I do say so myself.
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Old 01-18-2012, 11:54 AM   #57
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Originally Posted by Widget View Post
These are the numbers I came up with.

3 eggs = (0.6 for each large egg) 1.8g carbs
Splenda = 1g carbs
baking soda = 0g carbs
mayonnaise = 2.4g carbs
almond flour = 14.04g carbs, 8.4g fiber
pork rinds = 0g carbs

Total carbs for all 6 buns = 19.6g
Total carbs for one bun = 3.26g

Net carbs for all 6 buns = 11.2g
Net carbs for one bun = 1.86g

This recipe looks really good! I'm going to try this over the weekend. I do see a discrepancy with the carb count though. According to Bob's red mill flour and also digestive wellness' almond flour, 1/4 cup of almond flour is 6 carbs with 3 grams of dietary fiber. So 3/4 cup should equal 18 carbs and 9 grams of dietary fiber. Thus bringing the net carb count to 9 grams for 3/4 cup after subtracting the fiber.

Widget, do you think the almond flour can be replaced by finely ground pecan flour? Have you ever tried it? The carb count is much lower in pecan flower but the oil content is higher.
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Old 01-18-2012, 02:51 PM   #58
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Widget, do you think the almond flour can be replaced by finely ground pecan flour? Have you ever tried it? The carb count is much lower in pecan flower but the oil content is higher.
I have never tried pecan flour, but don't see any reason why it wouldn't work. Do you think pecans have a more distinct taste than almonds? It might change the taste, but possibly for the better. If you try it, let us know the results.
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Old 01-19-2012, 01:42 AM   #59
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I would think the pecan meal/flour may be a little sweeter tasting.
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Old 01-19-2012, 02:20 PM   #60
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Hey All,

I just made my own batch with the garlic/onion powder tweak, and this is how they came out. I sliced one in half to show the texture inside. I ate a nibble - and they're very bready and sturdy. I do taste the pork rind slightly, but that's probably because I don't have a coffee grinder and so could not run them to a finer consistency. The final test will be when I make a burger and see how it holds up. Thanks for your innovation, Widget!
- RaQoon


Last edited by Raqoon; 01-19-2012 at 02:54 PM.. Reason: troubleshooting pasting image
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