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Old 02-19-2012, 11:59 AM   #31
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Originally Posted by Christian View Post
I see the net carbs are very low (1.5) would these be ok for induction?
I don't see why not.
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Old 02-19-2012, 12:29 PM   #32
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Those look awesome! Just ordered a muffin top pan. Can't wait to get it now!
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Old 02-21-2012, 10:30 AM   #33
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OH MY! This are Ab-SO-LUTELY WONDERFUL! I made them this morning and had a egg sandwhich. The flavor is perfect and the texture is so nice.
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Old 02-21-2012, 10:42 AM   #34
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Sorry, I think I missed it-- could you link back to the recipe, or re-post it here? I've not tried this recipe before, and I use a lot of flax.

And yes, flax is induction friendly, b/c the carbs and fiber net out to 0 (or very close, like .5g net per a lot...)

Thanks!
Soren
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Old 02-21-2012, 11:17 AM   #35
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FLAX SANDWICH BUNS
1/2 cup plus 1 tablespoon flax meal
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoon granular Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix the dry ingredients; add the onions, eggs, water and oil. Pour the batter into 6 greased muffin top pans. Bake at 325║ 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

Makes 6 servings
Can be frozen

Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs
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Old 02-21-2012, 11:19 AM   #36
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WOO-- I have all that stuff! Thanks LindaSue!
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Old 02-21-2012, 11:35 AM   #37
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Originally Posted by sorenkkg View Post
WOO-- I have all that stuff! Thanks LindaSue!
That's one thing that's so nice about them. The only out of the ordinary ingredient is the flax and you can get that pretty much anywhere these days.
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Old 02-21-2012, 11:52 AM   #38
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How long can you store these? I see they can be frozen but what how is the best way to store the ones Im not going to freeze?
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Old 02-21-2012, 12:19 PM   #39
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Put them in a plastic bag and store in the fridge.
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Old 02-21-2012, 12:23 PM   #40
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I'm also wondering how to store the ones I don't freeze. Also, if I used 1/2 flax and 1/2 almond flour would they be too soft for sandwiches?

TIA
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Old 02-21-2012, 12:39 PM   #41
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I'm also wondering how to store the ones I don't freeze. Also, if I used 1/2 flax and 1/2 almond flour would they be too soft for sandwiches?

TIA
I don't know. If they come out really soft you could use two buns per sandwich and not split them. Personally, two buns is too much "bread" for me. The carbs would be a bit higher with almond flour than all flax too.
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Old 02-25-2012, 11:45 AM   #42
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I made the flax sandwich buns this morning and they are very tasty. I used all flax and added 1/4 tsp gluc powder that I sprinkled into the batter.

They were quite thin and I didn't really think I would be able to slice it, but it worked out just fine.

Maybe I will try some with the almond meal/flax mixture after I use these.
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Old 02-25-2012, 01:38 PM   #43
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I've made these 2x now, just as the recipe is on the 1st page. I agree, they're not thick-- but DH and I agree that they were perfect for burgers-- added flavor, held up to the food and didn't break down into crumbly bits. Very happy with these!

What would glucomanan do for the texture? I have some but I never know what to use it in?
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Old 02-25-2012, 03:34 PM   #44
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These were AWESOME!!!!! I made them just like the recipe and OMG I am in heaven. Thanks so much for posting about these. I have overlooked them so many times while visiting Linda's site.
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Old 02-25-2012, 08:05 PM   #45
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Quote:
Originally Posted by sorenkkg View Post
I've made these 2x now, just as the recipe is on the 1st page. I agree, they're not thick-- but DH and I agree that they were perfect for burgers-- added flavor, held up to the food and didn't break down into crumbly bits. Very happy with these!

What would glucomanan do for the texture? I have some but I never know what to use it in?
I've only made them with the glucamanan powder so its kind of hard to say how it changed the texture. I've been adding gluc to my OMM and it has changed the texture from that of an English muffin with lots of holes and crevices into a more bread-like smooth texture. Also the OMM seems a little sturdier and not quite as crumbly. I decided to add it to these flax sandwich buns mostly to increase the soluble fiber in my diet.

I'm still learning how to use the gluc, but what I did was mix up all the ingredients as directed in the recipe and then lightly sprinkled 1/4 tsp into the batter as I stirred. A little bit goes a long way with this stuff. I stirred it in for a while and then baked as directed. Hope this helps.
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Old 02-25-2012, 08:27 PM   #46
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Quote:
Originally Posted by Mobear View Post

I'm still learning how to use the gluc, but what I did was mix up all the ingredients as directed in the recipe and then lightly sprinkled 1/4 tsp into the batter as I stirred. A little bit goes a long way with this stuff. I stirred it in for a while and then baked as directed. Hope this helps.
I'll give 1/4tsp a try next time and see
Thanks!
Soren
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Old 07-05-2012, 12:09 AM   #47
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been making these a while and am really enjoying them, more so then any of the other lowcarb 'breads' i have made. it occurred to me i could make a sweet version a bit like teacake (thats what we call them here in uk)

i replaced the parm with almond flour, the onion powder with cinnammon and the onion flakes with a few cut up raisins that i had swelled up in some cold tea. i also added a little sweetener.

not sure how that would affect the carb count sorry but they were really nice with some butter as an afternoon snack. i am going to try toasting them at some point

hth
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