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Old 06-26-2012, 06:08 AM   #61
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Quote:
Originally Posted by Ginaaaaaa View Post
I filled my 1/3 cup measuring cup 3/4 full with erythritol and then added about 18 drops of liquid splenda and the sweetness was just right with no cooling affect.
by liquid Splenda, do you mean Fiberfit? I have EzSweetz, and one drop will sweeten a whole batch of things.

I am going to combine sweeteners, though like you suggested, to try to balance out the cooling effect of the erythritol. I think I will power the e as well and dissolve it well before mixing the dough. That should help. Off to make another batch!
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Old 06-26-2012, 01:09 PM   #62
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Sounds good Nigel, and if you added poppy seeds it would be lemony poppy seed scones.
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Old 06-26-2012, 01:43 PM   #63
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I made these with chocolate chips and they are great..
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Old 06-26-2012, 02:39 PM   #64
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Quote:
Originally Posted by dianafoot View Post
by liquid Splenda, do you mean Fiberfit? I have EzSweetz, and one drop will sweeten a whole batch of things.

I am going to combine sweeteners, though like you suggested, to try to balance out the cooling effect of the erythritol. I think I will power the e as well and dissolve it well before mixing the dough. That should help. Off to make another batch!
On the back of my EZ-Sweetz it says 2 drops equals 2 tsps and 1 tsp equals 2 cups. I just made another batch and filled my 1/3 cup measuring cup 3/4 full of erythritol and added 8 drops of liquid Splenda ( EZ-Sweetz). HTH

Last edited by Ginaaaaaa; 06-26-2012 at 02:42 PM..
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Old 06-26-2012, 05:45 PM   #65
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These taste more like muffins to me too. They are yummy!! I used blueberries again. Next ones I'm using blackberries.



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Old 06-27-2012, 04:35 AM   #66
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Lovely pics. You are on a roll, gal. Great job of baking!! Thanks for sharing all your recipes and pics with us. The pics are my fave part.
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Old 06-27-2012, 10:10 AM   #67
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Thanks Nigel
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Old 07-01-2012, 02:13 PM   #68
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I used fresh blackberries for these ones. Love how, easy these are to whip together!!



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Old 07-02-2012, 05:52 AM   #69
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We are going camping for a week and I will definately be making some of these to take along ,, and some peanut bread..
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Old 12-22-2012, 06:45 PM   #70
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subbing....can't wait to try these. Just need some berries.
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Old 12-22-2012, 06:51 PM   #71
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Look fantastic, Carolyn! I may have to work these in while I'm at my mother-in-law's. She did say she just got berries!!!
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Old 12-23-2012, 02:56 AM   #72
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Old 12-24-2012, 01:43 PM   #73
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I took these this morning to my brothers house for Christmas Eve breakfast. My brother always has a big crowd over and two different people came up to me and asked for the recipe. Everyone loved these! I made strawberry, raspberry and blueberry.
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Old 12-26-2012, 11:23 AM   #74
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If your berries are frozen, are you thawing first or just using in the frozen state? Does it even matter? thanks
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Old 12-26-2012, 12:30 PM   #75
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I have used frozen berries. If you thawed frozen berries you would want to drain them first otherwise it would add more liquid to the recipe than called for.
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Old 01-03-2013, 06:13 AM   #76
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i thaw my berries- add the juice right in too- then add more almond flour if necessary. i made these again last night and the night before, but this time i used almond flour that i purchased from a bulk bin-- the texture was not great, kind of gritty, not nearly as good. the quality of almond flour makes a huge difference in this recipe-- I need to order more online-- not sure if i am allowed to say from where-- but i think most of you know who has the best quality. I may try to run the bulk bin almond flour through my food processor and see if that helps.
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Old 01-03-2013, 11:57 AM   #77
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I make these all the time, so quick and easy.. Try them with just lots of cinnamon in them, about 1-2 teaspoons.. yum..(no berries.)
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Old 07-02-2013, 12:19 PM   #78
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Old 07-02-2013, 01:00 PM   #79
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Thanks for bumping!

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Old 07-02-2013, 01:12 PM   #80
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They sound so good I hate to miss out on them!
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Old 07-02-2013, 05:56 PM   #81
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I will qualify this by saying I have not made this recipe YET. But when I use unblanced almond flour (from Honeyville Grain) I always pack the flour...works well for me.
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Old 07-02-2013, 05:59 PM   #82
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Quote:
Originally Posted by CarolynF View Post
I made these and they have no butter in them nor do they need it. Extremely wonderful...I did need a bit more almond flour because my batter was runny..


Ingredients
Serves 6
2 large eggs, beaten until frothy
1 cup almond flour (or enough to make a thickish batter)
1/3 cup bulk sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries/blueberries

Directions
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Nutrition Facts
125 calories
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs
Great recipe. Is everyone still using 1 1/4c to 1 1/2c of almond flour? Anyone using Swerve or powdered erythritol plus stevia?
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Old 07-02-2013, 06:02 PM   #83
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Beautiful pictures Gina...I still have to holler your name in my head when I see Ginaaaaaa...lol
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Old 07-02-2013, 06:30 PM   #84
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I made this recipe tonight and it is terrific! I used 1 cup Almnd Flour then in a 1/4 cup I filled it up about a third with flaxmeal then the rest go the way with almond flour. Altogether 1 1/4 cups. For sweeteners I used 1/3 cup filled 3/4 full of erythritol, 8 drops ezsweetz and 4 drops fiberfit. I had about a third cup of dried blueberries I used in them. I can't wait to have one in the morning with coffee.
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Old 07-03-2013, 05:32 PM   #85
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Quote:
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Beautiful pictures Gina...I still have to holler your name in my head when I see Ginaaaaaa...lol
I just realized that it does look like my name being yelled, kind of like when I was a kid and my mom was calling for me. LOL

I haven't made these in a while, I think I'm going to try them with just cinnamon as Brenda suggested.
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