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Old 02-05-2012, 01:12 PM   #31
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Yummm..I need to hunt for my raisins..and I do plump them up in warm water for a bit.
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Old 02-05-2012, 02:04 PM   #32
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Hey I found my raisins. How about you Carolyn?

I going right into the kitchen to make me some of Jen's
cinnamon bread. Soaked the raisins and snipped tiny with
kitchen scissors. This sounds so delish.

Back later
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Old 02-05-2012, 04:03 PM   #33
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Jen you are one good cook.

One of my favorite things to get fat on was cinnamon/raisin bread.
Buttered covered in cinnamon/sugar and toasted. One could not
get enough.... Of course I don't go near it anymore.

Now, we all have it. This is a wonderful recipe. I made it as
written and it is so good. Jay loved it too. Thanks Jen.

For some reason my microwave @1,200 Watts did not do a good
job in 2 min. 50 seconds. I had to give it another 1 min, and 20
seconds, then had to flip it over and cook on the other side
to get the gooey center. So I'm wondering if I could just bake
it at 350 until done? It is so easy to whip up. Maybe next time
I wil put a little more sugar sub in the batter and a few tbs. of
finely chopped pecans.

BTW if you haven't tried Jen's Healthy Butter, it is very good and
nice and spreadable. I will try your cinnamon butter. Will be
making this often. This bread is loveable.
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Old 02-05-2012, 07:26 PM   #34
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Barbo: Me, too..on the timing..I think I will cook it for 4 minutes or more next time, but I zapped it until the middle was done. Can't wait for breakfast..

LOL..I got my raisins from the Dollar Store and they were naturally tiny..LOL..So, I didn't
have to cut them up.
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Old 02-05-2012, 08:01 PM   #35
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Quote:
Originally Posted by Jennifer Eloff View Post
Billie, maybe to avoid the almond texture, you could replace a bit of the ground almonds with Carbalose flour. Wonder how that would work? In any case, not an option for us as we're gluten-free these days. I am keeping a much lower weight with ease and have to wonder if it is because I am gluten-free and have been for a long time now.
Actually Jen, I'm planning on working on some tweaks to lessen the almonds, bu not using Carbalose yet. I have not wheat completely from my diet yet, but I have been trying to use it a lot less!
I was actually gonna do some teaking last time, but as I said I got distracted, and did a lot of tweaking that I did not mean to do! And it still turned out good! I'm gonna sub in some flax for one thing. I know some people don't like it or cant' use it. But personally I don't mind it, and sometimes wouldn't even know it was in there if I hadn't put it in myself. Especially when I use smaller amounts, and use golden flax. Recently I've been able to find the golden as cheap as the brown (it used to be higher). So now I usually only buy the golden. Anyway, it will be a few days before I try again, as I don't eat it everyday, and still have quite a bit of it left.
I very well might be better off not to have any wheat either.
And I really wasn't complaining about it. Mostly said it as an FYI for others, but really didn't want to scare anyone off either. I did try to express that it was quite good!
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Old 02-06-2012, 10:13 AM   #36
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Made this for breakfast this morning. It is wonderful!! Thanks Jen.

Pat
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Old 02-07-2012, 08:04 AM   #37
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Well I finally got this made. It is cooling. I will not get to try it till tomorrow morning!! I can't wait.
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Old 02-07-2012, 09:31 AM   #38
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Soooo. I am wondering if we could leave out the raisins ans cinnamon and make a sandwich bread with this !??? Since it was so quik and easy to make I just might try this when I am done with Peggy's bread.
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Old 02-07-2012, 01:35 PM   #39
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Brenda: I was thinking the same thing after it came out. I like the way it gets toasted.
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Old 02-10-2012, 04:52 PM   #40
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Okay, I *finally* made this today, without the raisins, because I just wanted to be able to toast something to throw balogna on ... it was the only thing here to eat! LOL

But ... it was waaaayyy too sweet for me! I grabbed the Now Better Stevia that I had ordered and put in 4 tsp. like the recipe said. Was that wrong?

I still get sooooo cornfused on the sweeteners!!

HUGz! Jules
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Old 02-10-2012, 05:17 PM   #41
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liquid sucralose to equal 4 tsp of another sweetener/sugar

4 tsp of liquid stevia is about 4 cups of sweetener!! Poor you!
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Old 02-10-2012, 05:20 PM   #42
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Quote:
Originally Posted by nekkidfish View Post
Okay, I *finally* made this today, without the raisins, because I just wanted to be able to toast something to throw balogna on ... it was the only thing here to eat! LOL

But ... it was waaaayyy too sweet for me! I grabbed the Now Better Stevia that I had ordered and put in 4 tsp. like the recipe said. Was that wrong?

I still get sooooo cornfused on the sweeteners!!

HUGz! Jules
OH MY GOODNESS, if you used the pure extract (I'm not sure what all types they have), YES you made a huge mistake. I'm surprised if you can eat it. I'll go see if I can find out what types they have. should have done that before I posted, but...... my Now Better Stevia is pure stevia extract. You would only need i tiny bit of it.

OK, went & looked it up. There are several different types. Tell us which one you have.

This is the one I have: And I found this chart!
Attached Images
File Type: gif Now Better Stevia pwd.gif (9.5 KB, 156 views)
File Type: jpg Now Better Stevia equiv chart.JPG (29.2 KB, 15 views)

Last edited by crazywoman-n-wy; 02-10-2012 at 05:36 PM..
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Old 02-10-2012, 05:21 PM   #43
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Quote:
Originally Posted by Jennifer Eloff View Post
liquid sucralose to equal 4 tsp of another sweetener/sugar

4 tsp of liquid stevia is about 4 cups of sweetener!! Poor you!
Oh Good Lord!!!! Sheesh!!!

Ugghhhhh!! Seriously LMAO

So, how much was I supposed to use?

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Old 02-10-2012, 05:23 PM   #44
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The one I bought is the Now brand .. Now Better Stevia.

I also have EZSweetz (the small bottle)
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Old 02-10-2012, 05:26 PM   #45
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Nekkidfish. Thanks for the giggle. You are so funny! You know I'm not entirely sure, but I was told 1 tsp = equivalent 1 cup sugar/sweetener.
1/2 tsp = 1/2 cup
1/4 tsp = 1/4 cup and so on

EZ Sweetz (0.5 oz) is what I used and 4 tsp would be 2 drops
There is chart in the new cookbook in Helpful Hints to help with figuring out how to use the two different size bottles of EZ Sweetz - available at Netrition.
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Old 02-10-2012, 05:31 PM   #46
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Originally Posted by Jennifer Eloff View Post
Nekkidfish. Thanks for the giggle. You are so funny! You know I'm not entirely sure, but I was told 1 tsp = equivalent 1 cup sugar/sweetener.
1/2 tsp = 1/2 cup
1/4 tsp = 1/4 cup and so on

EZ Sweetz (0.5 oz) is what I used and 4 tsp would be 2 drops
There is chart in the new cookbook in Helpful Hints to help with figuring out how to use the two different size bottles of EZ Sweetz - available at Netrition.
Well, if you want a big laugh ... I made 2 sandwiches with it!! By the time I got into the second one, which I had slathered with mayo and horseradish mustard ... I was like "Damn, it's so sweet I can't even taste the mustard!!"



All I have had here is the EZSweetz, but someone told me to go buy the liquid stevia, so I did. Now I'm more cornfused than ever!!!
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Old 02-10-2012, 05:43 PM   #47
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OK, so you bought the Now Better Stevia Liquid extract (pic below, is this it?)

Anyway, the chart I posted above (I was editing while you & Jen were posting), has the equivalents. I was really glad to get this chart. I use the NBS pure powder extract as I said above.
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File Type: gif Now BS liquid.gif (7.3 KB, 157 views)
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Old 02-11-2012, 08:04 AM   #48
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Billie, could you post the chart in this thread too? I don't know how to do that or I would do it my self. TIA

http://www.lowcarbfriends.com/bbs/lo...ons-1-cup.html
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Old 02-14-2012, 03:58 PM   #49
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Thank you, Barbo! Yes, I think you could bake it in the oven at 350 deg. F. I made it again today. It takes 2 min and 50 seconds in my microwave oven.
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Old 02-14-2012, 04:07 PM   #50
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Plain Bread and Grilled Cheese Sandwiches



Check out the variation for the plain bread for a change of pace - so easy! I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted. Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day. I like the raisin bread a bit too much. I don't make it that often but when I do, I sure enjoy it. The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.



Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him. Typically, he gets to eat a regular lunch or dinner-type meal.)

JIFFY CINNAMON RAISIN BREAD
This bread is very reminiscent of the real thing. It is soft, flavorful and bread-like. In addition, it toasts well. It is wonderful spread with Cinnamon Butter, page___ or with sugar-free jam.

7 tbsp ground almonds (105 mL)
3 1/2 tsp coconut flour (17 mL)
3 1/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins, snipped (30 - 45 mL)
in half
3 eggs
Liquid sucralose to equal 4 tsp (20 mL)
SPLENDA® Granular
1 1/2 tsp olive oil (7 mL)
3 tbsp shredded Monterey Jack cheese (45 mL)

Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, liquid sucralose, OR SPLENDA® Granular and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together really well until the mixture thickens slightly.

Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing. Mine is powerful and runs hot.). Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread.

Place in the toaster and toast until nice and brown. You will figure out the sweet spot on your toaster. Spread with Cinnamon Butter, page___ or Strawberry Compote, page___.

Variation: Plain Bread (great for toast): Omit raisins, cinnamon, sweetener and salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker.
Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

Last edited by Jennifer Eloff; 02-14-2012 at 04:29 PM..
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Old 02-14-2012, 05:51 PM   #51
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Billie, could you post the chart in this thread too? I don't know how to do that or I would do it my self. TIA

http://www.lowcarbfriends.com/bbs/lo...ons-1-cup.html
Done! For some reason I had a hard time getting it to "take" the upload, and post the chart. Took me about 3 or 4 tries, but I gotter done!
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Old 02-14-2012, 08:36 PM   #52
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Thank you, Billie.
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Old 02-14-2012, 08:46 PM   #53
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You're welcome!!
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Old 02-15-2012, 06:33 AM   #54
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Waah - no one has seen my toasted cheeses! Everyone must be exhausted after Valentine's Day.
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Old 02-15-2012, 06:46 AM   #55
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Those look lovely, Jen. Nice and crispy of the surface, too.
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Old 02-15-2012, 07:04 AM   #56
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Thanks Billie. If you had trouble, I'm sure I never would have been able to get even close.

I saw the cheese sammie. I even pulled out the sandwich maker and cleaned it up... Ready and waiting.
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Old 02-15-2012, 10:28 AM   #57
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Question ... can you guys tell me what kind of pan you use? I have a corning dish, but the corners are rounded and sort of curve up ... so the outer edges are much, much thinner ... and rounded.

HUGz! Jules
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Old 02-15-2012, 10:41 AM   #58
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Peggy - yep, it's nice and crispy.

Drjlocarb - yay - hope you try it!

Jules, I use a square glass baking dish - about 8-inch square.
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Old 02-15-2012, 10:49 AM   #59
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Peggy - yep, it's nice and crispy.

Drjlocarb - yay - hope you try it!

Jules, I use a square glass baking dish - about 8-inch square.
Jennifer, have you tried making it in a larger dish, where it would be very thin and you wouldn't need to slice it?

I ask because I do have a glass dish, but it's probably a 9x13.
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Old 02-15-2012, 12:40 PM   #60
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Oh I saw it. And already made it. Cooling as we type!! I made scones and then this. I want a grilled sandwich sooooo bad now. DH is out of town for a few days so this will be an easy meal for me.
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