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Old 04-19-2012, 09:49 PM   #31
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I'm so glad you liked it! I think it's amazing.
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Old 04-20-2012, 03:34 AM   #32
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So I made one for dinner last night with only one real egg white and no yolks, to control the calories. It was really excellent too! I honestly can't say I missed the yolks, but on up days, I like the good fats in it, so I'll continue to use them.

I went ahead and made up a batch of the "flour" mix enough to make 8 servings, so I don't have to drag all that stuff out of the cabinet every time. Think I'll have one for breakfast today!
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Old 04-24-2012, 06:58 AM   #33
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One of the things I did different (don't we always change stuff in recipes ) was use some Lean Dessert Banana Nut Bread protein, instead of plain or vanilla protein powder. It makes a huge difference in the flavor! Mix a couple T. of this, using the Banana Nut Bread flavor, with some DaVinci of your choice, nuke briefly, and you have something that tastes a LOT like a sugar cookie! And the texture's kind of like a sugar cookie, too.

Also, I made a muffin this morning using regular egg and dotted it with homemade nutella (see below). Yummy! Its actually so filling, I really can't get a whole muffin down.

A quick nutella recipe: 1/2 C cocoa, 2 C. hazelnuts, 3 T. oil, sweeten to taste. Vitamix makes the smoothest result, but some people use a food processor. Takes a while to make a good smooth paste - have patience. (Heat the hazelnuts in the oven briefly, then wrap in a damp tea towel and rub vigorously to remove the skins. The skins will turn the nutella bitter, though it's okay to leave some on.)

Last edited by gharkness; 04-24-2012 at 07:00 AM..
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Old 04-24-2012, 08:07 AM   #34
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oh my--off to order! G--have you tried the different flavours listed on those PPs? They sound so interesting, but I hate to buy something and not like it--you like the banana nut better than the banana pudding? what about the other flavours?

Last edited by ouizoid; 04-24-2012 at 08:09 AM..
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Old 04-24-2012, 08:38 AM   #35
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oh my--off to order! G--have you tried the different flavours listed on those PPs? They sound so interesting, but I hate to buy something and not like it--you like the banana nut better than the banana pudding? what about the other flavours?
That was my question too and does anyone actually make this into a deliciou pudding?
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Old 04-24-2012, 08:56 AM   #36
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Once I tried the banana nut bread, I never did try a different flavor. Oh yes, I did try the chocolate fudge....not as good as the banana nut bread. I haven't tried the banana pudding....so sorry, I'm not a lot of help. I almost didn't try the banana nut bread flavor...so glad I did, though!
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Old 04-24-2012, 03:45 PM   #37
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Can you post how you made the " sugar cookie" with the powder
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Old 04-24-2012, 03:51 PM   #38
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Can you post how you made the " sugar cookie" with the powder
Yeah, I am not big on recipes (what that means is I often do something different than originally intended...hence the "sugar cookie"). Once I mixed up the flour mix in the original recipe, I just took a couple tablespoons of this mix, added some DaVinci French Vanilla and a bit of vanilla extract and stirred until smooth (it took a while to get smooth, and remember, it soaks up moisture, but don't get it too wet). Check for sweetness. Put in a little container and nuke - a minute....minute and a half. It won't rise a lot, which makes it more like a cookie than the original muffins.

All my methods are very flexible. Do what tastes good to you!
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Old 04-25-2012, 12:21 PM   #39
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I will have to try these! Thanks for the recipe!
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Old 04-29-2012, 03:41 PM   #40
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I am so excited. Thank you Ouizoid!! You saved me 880 calories and a major gluten reaction. I could have eaten that many calories with my up day without concern, but I prefer not to eat that many calories in one item and gluten is not my friend. BUT I have been craving a cinnabon forever!!

I decided to make your muffin into a substitute for my craving. I used Davinci spice syrup as my liquid. I put half the mixture in the bowl and sprinkled it with a mix of powdered erythritol and the cinnamon they use for the cinnabons and then put another layer of muffin mix and topped with the cinnamon mixture again. I glazed it with more powdered E and Davinci's (could have used cream cheese) and it completely satisfied my craving. Plus, I am full. I didn't think my body had the ability to feel satiated, but this did it!

Thank you SO much for posting this. I am in cinnamon heaven. This is a keeper for me.
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Old 04-29-2012, 04:14 PM   #41
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oh Beverly! That sounds so amazing! I love my flour combo and I love to hear that other people like it too--

xoxo
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Old 04-29-2012, 04:41 PM   #42
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oh Beverly! That sounds so amazing! I love my flour combo and I love to hear that other people like it too--

xoxo
I have a gratitude list and I placed your name on it!! Really, that is how happy I am to have this. I you!
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Old 04-30-2012, 07:05 AM   #43
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Do you have final version or are you using the one from page one?
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Old 04-30-2012, 08:44 AM   #44
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Do you have final version or are you using the one from page one?
HI,
I am not sure if you are asking me or not, but if it is me, I am using the recipe on page one.
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Old 04-30-2012, 08:57 AM   #45
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I don't think there **is** a final version. There are always things to change...not as a permanent change, but as a change of flavor, texture or whatever.

Taking the original recipe and making an adjustment doesn't mean the original wasn't great (because this one definitely was); it only means I thought of something that people might enjoy. That version isn't final either
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Old 04-30-2012, 04:48 PM   #46
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This flour mix is exactly what I was looking for! It has everything, low in calories and carbs, high in protein and fiber!

I am sensitive to almond flour and wheat gluten. And I adore muffins.

Using your flour mix, I made the pumpkin ones and microwaved them in two large silicon cupcake holders (cooking for three minutes on 80% power) and they turned out just like the BIG ones you see at Costco! And they tasted Wonderful!

Now my head is spinning with all kinds of variations!


Thank-you, Thank-you, Thank-you! I know I will use this flour mix for years to come!

~Lynn~
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Old 04-30-2012, 05:24 PM   #47
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Lynn! That is awesome! The variations with this flour blow my mind. Plus it is so easy to mix up a batch, take it to work, add some davinci's (I keep some at the office), nuke and have a filling tasty muffin with no messy mixing!
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Old 05-03-2012, 05:20 AM   #48
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I have a few questions-

what size container do you use to nuke it-do you pam the container first?
Cook it for 3 minutes?
1/2 cup liquid?

Anyone make a savory version?

Thanks so much!
Sounds good!
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Old 05-03-2012, 07:44 AM   #49
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I cook it in a bowl usually--

I start with 1/2 c liquid and eyeball it. If the batter seems to thick and sticky, I add more.

So far I haven't done a savory version, but I see no reason why it wouldn't work. I can envision doing it as a loaf and slicing. I also think it could work as a stuffing using broth as the liquid. Experiment and get back to us!
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Old 05-03-2012, 09:13 AM   #50
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Originally Posted by jerikay View Post
I have a few questions-

what size container do you use to nuke it-do you pam the container first?
Cook it for 3 minutes?
1/2 cup liquid?

Anyone make a savory version?

Thanks so much!
Sounds good!
I did make a savory version. I love this mix! I get cravings for grilled cheese sandwiches so I made the batter and added herbs de provence, some onion and garlic powder and salt. I made a grilled cheese sandwich! It does take a lot of liquid and like Ouizoid suggested, I just keep adding a bit at a time until it is the consistency.

I use a four and a half inch diameter pyrex bowl and I do spray it first. For my sandwich, I used a kid's plastic sandwich container shaped like bread to make two pieces of it shaped like bread, but since I don't like to microwave in plastic, I probably will stick to my glass bowl.

Mine takes 3 minutes in my microwave when using the glass bowl. Less when made in the plastic sandwich container. I am going to make another savory version today and just use it for a ham, cheese, lettuce, and tomato sandwich. I hope my body can handle all this fiber. I love having a low calorie mix to use that doesn't have cheese in it.
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Old 05-03-2012, 09:28 AM   #51
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Breakfast!!!!! I could eat this every single day. It is the "cinnabon" I wrote about in post 40.

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Old 05-03-2012, 09:48 AM   #52
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Thanks ouizoid and sungoddess!
That cinnabon looks soooo good! When you make savory version do you add water for your liquid?
I plan to give this a try!
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Old 05-03-2012, 09:52 AM   #53
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Quote:
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Thanks ouizoid and sungoddess!
That cinnabon looks soooo good! When you make savory version do you add water for your liquid?
I plan to give this a try!
You could use water. I happened to have had some homemade chicken stock, so I used that and some water. I really want to experiment more. There is this restaurant that makes beer biscuits, and I wonder what using beer would do as the liquid in this recipe. I will try almond milk too!! So many things to try, so little time.
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Old 05-03-2012, 02:42 PM   #54
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Here's a picture of the grilled cheese I was mentioning. I used Ouis's mix but didn't add the optional sweetener. Also, it really doesn't have much taste on it's own, so you need to add the flavors you want. I wanted rosemary grilled cheese so I added chopped fresh rosemary, onion and garlic powder, and salt and pepper. The savory mix really needs some salt, IMHO. I used a nice flavorful sharp cheese inside. All I was missing was a nice bowl of tomato soup. Takes me back to childhood.


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Old 05-03-2012, 02:50 PM   #55
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O my gosh That looks amazing Beverly. So I'm going to have to try this.

That and the cinnabons looks so good.
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Old 05-03-2012, 04:01 PM   #56
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you guys!! I know what I am making tonight!
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Old 05-05-2012, 07:37 AM   #57
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OK we are in love with these!I just made plain with vanilla sugar free syrup as my liquid, sliced and then put on blueberry preserves. I also made some sweetened cream cheese spread to go with it-yum! My husband kept asking me what they were and what they were made with. He is always such a good sport with my low carb cooking. I need to find a cheaper source for my egg white powder!
Has anyone tried this with the egg white protein sold at Netrition?
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Old 05-05-2012, 08:41 AM   #58
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OK we are in love with these!I just made plain with vanilla sugar free syrup as my liquid, sliced and then put on blueberry preserves. I also made some sweetened cream cheese spread to go with it-yum! My husband kept asking me what they were and what they were made with. He is always such a good sport with my low carb cooking. I need to find a cheaper source for my egg white powder!
Has anyone tried this with the egg white protein sold at Netrition?
yum yum!! I use the egg white protein sold at Netrition. The thing is, I am going through it WAY too fast!!
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Old 05-05-2012, 08:57 AM   #59
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i got my ewp at honeyville
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Old 05-05-2012, 08:57 AM   #60
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Can you guys tell me what sort of texture that you're getting, and also what the consistency of the mixture is before nuking?

I made one of these yesterday, and I found that I needed a lot more than 1/2 cup of fluid to get it mixable....but I wasn't sure how soft the mixture needed to be. I ended up with two muffins, I nuked them in tupperware-type sandwich holders. They tasted good, but the texture was slightly odd; almost fudgy....kind of solid.

I'm likely doing something wrong; but I'm not sure what the finished product should be like in terms of texture, any info would be awesome.
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