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Old 09-29-2011, 07:27 PM   #1
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MIM with almond flour instead of flax

I just experimented with replacing the flax meal in the Atkins Muffin in a Minute with almond flour and a little bit of flax for texture and excluding the cinnamon. It was actually quite good, and reminded me of white birthday cake.

It is higher in carbs than the flax muffin, but would be perfect for those times when I want something like cake.

Anyone have any recipe variations like this?
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Old 09-29-2011, 07:39 PM   #2
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Originally Posted by jjMustang View Post
I just experimented with replacing the flax meal in the Atkins Muffin in a Minute with almond flour and a little bit of flax for texture and excluding the cinnamon. It was actually quite good, and reminded me of white birthday cake.

It is higher in carbs than the flax muffin, but would be perfect for those times when I want something like cake.

Anyone have any recipe variations like this?
What are the carb/fiber/fat/protein counts ?

I'm going shopping tomorrow. Please send me the variation amounts ...

Thanks !!!
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Old 09-29-2011, 08:25 PM   #3
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I find the almond meal makes them so dry, even with LOTS of fat.

My perfect combo for texture is 1 part oat fiber to two parts flax meal, about 2/3 part whey protein isolate, and then grated squash. You can see the squash, but it improves them so much to my way of tasting it's worth it.
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Old 09-30-2011, 03:28 AM   #4
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Quote:
Originally Posted by rqw1968 View Post
What are the carb/fiber/fat/protein counts ?

I'm going shopping tomorrow. Please send me the variation amounts ...

Thanks !!!
Going by raw ingredients, the almond meal had 6 total carbs (3 fiber) and the egg beaters I used had 1 carb. So 4 net carbs. I don't have calorie or other info memorized, but I'll try to check on it.

Edit: the splenda packet added "less than 1g of carbs"
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Old 09-30-2011, 04:56 AM   #5
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I tried a 3:1 ratio of flax and almond flour this morning and it had a similar texture.

Ithink the problem(?) was that I used egg beaters instead of a real egg. Perhaps I'm not measuring the egg beaters correctly. I'll have to try with a real egg.
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Old 09-30-2011, 05:01 AM   #6
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I use almond flour and coconut flour.

2T almond flour
1 tsp coconut flour
1 egg
1 tsp baking powder

And then any extras I might want in it to change the flavor.

If I just use the plain recipe above, I toast it or use it for grilled cheese.
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Old 09-30-2011, 09:23 AM   #7
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I'll have to try that.

Someone tipped me off about adding a little cocoa powder to the recipe. I can't taste it, but it's more like a "real" muffin and not so "mealy". It has something to do with the acidity of the cocoa powder and what it does to the mixture.

I might try 1:1 almond and flax, to see if it's more bread-like.

If you think the muffin is too dry, try 2 dollops of pumpkin. Mine are SO moist now. Sure, it takes a little longer to cook, but that's OK with me.
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Last edited by rqw1968; 09-30-2011 at 09:25 AM..
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