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Old 05-05-2012, 09:07 AM   #61
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Substitution for coconut flour

Your recipe looks great and I love all of the "tweaks" that have been added. I have a family member that is allergic to coconut so I can't use any coconut flour. Do you have any recomendations for a substitute for the coconut flour. Thanks in advance for any advice.

Deb D.
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Old 05-05-2012, 10:17 AM   #62
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Originally Posted by jerikay View Post

I need to find a cheaper source for my egg white powder!
Has anyone tried this with the egg white protein sold at Netrition?
I need to find a cheaper source, too. I'm wondering...can the NOW Eggwhite Protein Powder (unflavored) sold at Netrition for $14.99 for 1.2 lbs. be used interchangeably with the Deb El Just Whites that are $6.49 for 3 oz.?
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Old 05-05-2012, 01:08 PM   #63
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Originally Posted by sungoddess View Post
yum yum!! I use the egg white protein sold at Netrition. The thing is, I am going through it WAY too fast!!
Just ordered some on Amazon prime! Thanks!
I wanted to order the Banana Bread protein powder too, but settled on more EZ Sweetz.

Last edited by jerikay; 05-05-2012 at 01:10 PM..
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Old 05-05-2012, 01:54 PM   #64
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you might try flaxmeal instead of coconut flour--
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Old 05-05-2012, 02:51 PM   #65
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shirlc, I think they are interchangeable.
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Old 05-05-2012, 03:15 PM   #66
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Originally Posted by SherBel View Post
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.
I need to correct what I said. I am not using the protein powder, I am using the Deb El Just Whites.

SherlBel- I end up using more than 1/2 cup of liquid too. Mine ends up the consistency of cake batter when I pour it. I wonder if the end texture depends on what you use to mix with it and what container you use. When I make my cinnabon and cook in the pyrex bowl, I use water and Davinci syrup. The roll ends up with almost a bread-like texture to me. I love the texture. Not fudgy at all.

When I made my grilled cheese in the sandwich holder, the bread was more delicate, but still not fudgy to me.

Today I was going to make another savory version and I used V8 juice for the liquid. I was going to make a BLT sandwich. It was weird, but this version took much longer to cook than the cinnabon version. I had to cut it in half and nuke it more to dry it out. It was more crumbly in texture and didn't hold up to support sandwich filling because it didn't dry out enough. But the flavor with the V8 and some Italian seasoning was very good.

What liquid did you use and how long did you nuke it?
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Old 05-05-2012, 03:51 PM   #67
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you know--fudgy makes me think it wasn't nuked long enough. I have seen that when it wasn't cooked adequately. Three minutes gives me nice bready texture--
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Old 05-06-2012, 09:45 AM   #68
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Okay, for liquid I used almond milk, but I ended up not measuring because I kept adding...but my texture going into the microwave was very thick; probably too thick. So next time I'll thin it out to cake batter consistency. (Mine was like scone texture, stood up in a clump and had to be pushed into the corners of the container.)

And Ouizoid, you may be on track with the cooking time as well. We have a really powerful microwave, and I've caused some disastrous over-cooking in it, so I have a tendency to now under-cook things, and/or to keep taking them out before I've turned them to carbon.

Thanks for the help, I'm going to keep trying, next time maybe I'll just do the water-davinci for the liquid instead of almond milk....make the batter thinner.....cook it until it's done for sure. I'll report back!
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Old 05-07-2012, 10:23 AM   #69
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I made this and it was so big I though it was going to over flow my bowl, I got full on half of it.. Next time I make it I will divide that batter between 2 bowls, I added cinnamon and it was so good..
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Old 05-07-2012, 05:58 PM   #70
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Georgene! I ordered some of your banana nut dessert protein from Netrition and made this using 2 tbs pp and 1 tbs coconut flour and banana davincis (everything else the same as the original recipe) and spreading some sweetened lf creamcheese on top. It was amzing!!!!
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Old 05-08-2012, 03:40 PM   #71
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I doubled this today for Cinnamon muffins again, and also made a single batch and made two savory muffins. Then I toasted the savory muffin after splitting it in half and put some laughing cow cream cheese on it and lots of bacon and a slice of tomato.. SO good.. We used to get this sandwich called the sunrise when we would visit capemay NJ, and it is served on a big bagel and I have been wanting one, so this was great.. I need a bagel recipe now too.. these are so easy to make though.. If you havent tried them you should..
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Old 05-08-2012, 06:24 PM   #72
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Quote:
Originally Posted by ouizoid View Post
Georgene! I ordered some of your banana nut dessert protein from Netrition and made this using 2 tbs pp and 1 tbs coconut flour and banana davincis (everything else the same as the original recipe) and spreading some sweetened lf creamcheese on top. It was amzing!!!!
Hi, I was wondering how this changed the texture, if it did at all. Thx
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Old 05-08-2012, 09:59 PM   #73
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nope--pretty much the same--
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Old 05-09-2012, 08:28 AM   #74
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Could I sub VWG for the oat fiber for the same consistency?
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Old 05-09-2012, 08:50 AM   #75
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no idea! experiment and let us know!
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Old 05-09-2012, 10:19 AM   #76
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Will do!! Thanks for the recipe ouizoid!!
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Old 05-11-2012, 07:51 AM   #77
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Ok, these are good
I tried to make it like a cinnamon, adding the cinnamon and e, nuked for 2 min thought it looked to dry, added a little more almond milk and torani sugar free vanilla, stirred a little, had to nuke for 1 min, looked to wet, nuked for another 20, 10, then 20 more, popped it out of the bowl put some e and almond milk icing , very close to a cinnamon bun, will definitely try this again.
Cut it in half( quite big) shared with mom, she said you keep baking like this your going to get me fat I said no I'll probably get you skinny.

Thanks for the recipe and all your tweaks.

I might try doing this with sf pineapple syrup and dried pineapple pieces, or sf strawberry and dried pieces, let you know what happens. Anyone know the carb count, I'm lazy!

Cathy
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Old 05-11-2012, 08:17 AM   #78
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Wonderful ~
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Old 05-14-2012, 08:14 AM   #79
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I started making mini muffins out of this mix-I bought some microwave egg poacher plates at Dollar tree (three muffins to a plate and $1 for 2 plates) and this recipe makes 6 mini muffins-I bake them for 3 minutes each plate. DH is in love with these. This morning my liquid was a mixture of Torani's Black Cherry and Vanilla. I have the flour mix premeasured now in little rubbermaid containers -so early morning preparation is a snap!
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Old 05-14-2012, 01:08 PM   #80
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Where's the "like" button!
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Old 05-20-2012, 05:25 PM   #81
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I want to try this.
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Old 05-21-2012, 07:50 AM   #82
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try it Esther and let us know how you like it--
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Old 07-13-2012, 09:16 AM   #83
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Bumping because I love this recipe! I make a faux cinnabon almost every day for breakfast now.I love that I am getting in fiber and protein and it is low calorie and low carb. The cinnamon I add is a great health benefit for stabilizing blood sugar. I think of it as a health food that is delicious.

It's so simple and I can make one serving for portion control. I am so grateful for recipes like this and it is now a staple in my life!
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Old 07-13-2012, 09:24 AM   #84
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Beverly! It makes me so happy that you like this. I LOVE it! I'm always experimenting with new flavour combos. Last week I had some fresh blueberries and I used the O'Monin SF blackberry syrup. soooooo good! This recipe is so flexible. I now want to try it with strawberries and strawberry DaVinci's!
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Old 07-13-2012, 09:37 AM   #85
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Quote:
Originally Posted by ouizoid View Post
Beverly! It makes me so happy that you like this. I LOVE it! I'm always experimenting with new flavour combos. Last week I had some fresh blueberries and I used the O'Monin SF blackberry syrup. soooooo good! This recipe is so flexible. I now want to try it with strawberries and strawberry DaVinci's!
That is a GREAT idea!! I have both strawberries and the Davinci syrup. I am going to give it a whirl. Thanks, yet again!
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Old 07-13-2012, 09:45 AM   #86
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subbing...

God bless this forum. The Cinnabon variation sounds ah-may-zing! Cannot wait to try this...
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Old 07-13-2012, 09:47 AM   #87
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Oh, forgot to ask - can I sub xanthan gum for the glucommanan? Just trying to cut down on having to buy specialty ingredients. I will already have to go out for oat fiber and powdered egg whites...
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Old 07-13-2012, 01:26 PM   #88
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Vilya--I don't know about the xanthan gum--never tried--I think the glucomannan makes dry things moist--so that is why I use it in flour combos
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Old 07-13-2012, 02:46 PM   #89
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Is oat flour wheat?
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Old 07-13-2012, 02:51 PM   #90
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no. and I don't use oat flour which is ground up oats. I use oat fiber, which I order online and which is all fiber and no calories/carbs.
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