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Old 07-13-2012, 04:37 PM   #91
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Ouiz, you have a winner here.

I made the basic recipe, split it with DH for strawberry shortcake.

I immediately made up a small canister to use on a 2 week motorhome trip. I may need to make more, we liked it so much!

Thanks so much for this recipe.

I'm going to try to figure out how to make your English muffin, by this method. Have you tried a mix with egg whites for them?
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Old 07-19-2012, 02:26 PM   #92
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Oh YUM. Made a chocolate layer cake today. Made this recipe using vanilla davinci's as the liquid. nuked til done (2 mins for mine). split in half and used my protein fudge as the frosting (made earlier, in fridge, nuked for 10 secs til soft )

http://www.lowcarbfriends.com/bbs/lo...ein-fudge.html


this was scrumptious
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Old 07-19-2012, 08:14 PM   #93
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Sounds great, thanks for the link to the fudge.
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Old 07-28-2012, 06:59 AM   #94
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OK-so I made up a batch of the protein fudge this morning-there ought to be a law!! Seriously delish-I just made mini cupcakes frosted with this yummy fudge........I didn't have chocolate protein powder. I just used unflavored. This is the first recipe I've made that I actually like the Hershey's special dark cocoa.
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Old 07-28-2012, 04:26 PM   #95
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if you like the chocolate, wait til you taste the peanut butter. seriously!
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Old 07-29-2012, 07:46 PM   #96
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Did you say peanut butter??

Today I decided to make vanilla protein powder frosting and it was great! DH isn't a big chocoholic like me, but likes these muffins and so I thought I would give it a try. So yummy.
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Old 07-31-2012, 05:15 PM   #97
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OMG I'm just going to have to try this flour mix, Ouiz. I have all the ingredients. These muffins sound incredible!
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Old 08-10-2012, 07:45 PM   #98
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Finally got some oat fiber!! Can't wait to try this in the morning!!
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Old 08-11-2012, 11:52 AM   #99
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Wow this mix is amazing!! So glad I finally got the ingredients to make it!!! I used Beverly's idea and used a mix of cinnamon and xylitol in between layers. I only used water for the liquid and used a little more than 1/2 cup. Next time I will use either some divincis or vanilla extract for more flavor. I had intended to add some vanilla but I forgot to use it. I cooked mine in two ramekins so I could get two servings. They took about 3 mins in my microwave. It's very soft and cake like, I love the texture of these and they hold together nicely. I will be experimenting with different flavors as well. I'm eating mine as I write this with a cup of coffee, I think one of these will hit the spot!!

Thank you so much ouizoid!!!
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Old 08-16-2012, 09:04 AM   #100
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I know what I'm going to use for my personal birthday cake!

I will use the "flour" with strawberries I have sliced and mashed with sweetener, maybe a sprinkle of strawberry jello, sugarfree, of course, and maybe the Monin blackberry if I need more liquid.

I will ice it with strawberries, sour cream, and sweetener.

I will use the cute silicone heart pans, mini size, and stack the three layers!

Just made the "cake" with the strawberries and Monin syrup. So delish!

I do need to do the cinnamon too!

So many thngs to try!

Thanks Ouizoid, and all the other contributors.
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Old 08-16-2012, 10:27 AM   #101
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Can you share your recipe for the strawberry cake? Sounds really good! Thanks.
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Old 08-16-2012, 10:46 AM   #102
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I've made a blueberry muffin and another one I put sf chocolate chips and dulce de leche syrup. Both were yummy!! It's a great flour mix!!
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Old 08-16-2012, 10:54 AM   #103
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Quote:
Originally Posted by jerikay View Post
Can you share your recipe for the strawberry cake? Sounds really good! Thanks.
The basic mix, about 1/3 cup, with strawberries sliced and mashed with xylitol and splenda and a bit of Monin blackberry syrup whisked in.

I know it isn't exact amounts. I was using leftovers!

The mix is pretty forgiving I have found.

I won't be making the cake for 10 days, this was just a trial.
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Old 08-16-2012, 10:56 AM   #104
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oh you guys! I love the experiments!
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Old 08-17-2012, 08:15 AM   #105
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I still am grateful every day for this recipe. I have now started to put a layer of batter, then some xylitol sugar free jam, then the top layer. I have used apricot and strawberry, and it is so moist and delicious. The ideas for this are just endless.
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Old 09-09-2012, 07:01 PM   #106
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Old 10-29-2012, 12:07 PM   #107
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I just made this for a snack. It's super good. I used 1 TB almond meal instead of vanilla PP. and used a whole egg + 1 TB torani carmel and water to = 1/2 c. liquids. Sliced it and iced with crm cheese frosting. Very filling and delicious.
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Old 10-29-2012, 05:22 PM   #108
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I made garlic bread with this recipe today. I didn't have powdered egg whites so I used real eggs and 1 tsp Johnny's garlic parmesan seasoning and I left off the protein flower since all I have is vanilla. I split the recipe between two bowls, nuked them individually for 2 minutes, 20 seconds. I split one, slathered with mayo, a veggie burger and cheese. Fantastic homemade veggie burger lunch! I ate the other one for dinner the same way. Great recipe! I can't wait to try the cinnabon version tomorrow morning.
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Old 10-29-2012, 05:45 PM   #109
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I love the experimenting that everyone does!!!! Great ideas!
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Old 11-04-2012, 01:22 PM   #110
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Okay, I feel like a kid again, licking the icing bowl

Don't know where I saw the idea, probably one of the women's mags, like First For Women, but saw a dip, I think for fruit, and tried to match it today....a block of cream cheese at room temp (I bought some last week for a recipe that I've since misplaced) and a cup of plain yogurt, whip up with some sweetener and a dab of vanilla. I whipped up a batch and started licking the bowl. and it was soooooo goooooood! I can just imagine it as a oooey-gooooey topping for your cinnabum....

I've got to wait for oat fiber, but I have oat bran and will be nuking up either a carrot or zuke muffin for the topping for my supper.
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Old 11-06-2012, 08:37 AM   #111
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Here's my cinnamon version. I didn't frost it, I was too hungry!! It was so yummy with a cup of coffee, and filling too.

The thing I really love about this mix besides the taste is that I never over cook them, they are always moist.

I wanted to add that I put in a few apple pie flavor Capella drops and it was awesome.
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Old 11-06-2012, 09:27 AM   #112
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Quote:
Originally Posted by Ginaaaaaa View Post
Here's my cinnamon version. I didn't frost it, I was too hungry!! It was so yummy with a cup of coffee, and filling too.

The thing I really love about this mix besides the taste is that I never over cook them, they are always moist.

I wanted to add that I put in a few apple pie flavor Capella drops and it was awesome.
That's how mine looks on the inside, but I do love it with cream cheese frosting. Today I made a new version with Hershey's dark cocoa. Very moist and delicious and a way for me to get a single serving piece of cake. I can't be trusted with a whole cake around me!
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Old 11-06-2012, 10:44 AM   #113
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Oooh chocolate cake, great idea!!!
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Old 11-06-2012, 02:01 PM   #114
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Wow!! Great pic!!
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Old 11-06-2012, 10:18 PM   #115
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sun goddess, how much cocoa did you use? Any extra sweetening? I must try your version soon.

my go-to has been:
Sub 1T almond flour in for 1T of the coconut flour
Use vanilla protein powder and vanilla davincis
Add 1t cinnamon
Add two drops sweet dough emulsion
Add 1T truvia

frost with a blend of 50:50 salted butter to cream cheese, a big splash of caramel davincis, and trivial to taste. this is very sweet. and I love it!
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Old 11-07-2012, 08:54 AM   #116
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Today I made the cream cheese frosting and it was super yummy. I make up a big batch of this flour mix so all I have to do is add the liquid and whatever flavors I want. It makes it really easy to put together in the mornings. I have been using davinci French vanilla syrup and apple pie Capella drops in my cake batter and then putting a cinnamon sugar layer and a few thin dabs of butter in with the cinnamon layer. Totally outrages!! lol

I was thinking about making this into a cake for Christmas morning at my sisters this year. That's how good this mix is!! It has the same fine cakey texture you would expect to find in a high carb cake and absolutely no funny tastes!! It takes on whatever flavors you add to it.

Thank you so much for coming up with this mix ouizoid!!!
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Old 11-07-2012, 08:56 AM   #117
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Gina, if you make up a big batch, how much do you measure out to use for one of the little cakes? TIA
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Old 11-07-2012, 09:02 AM   #118
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I use a heaping 1/4 cup and then just add the liquid until its a smooth batter. It's a very forgiving recipe I have never measured exactly and it always comes out prefect. It never dries out or undercooked before either. I cook mine for about 2 minutes in my 800 watt microwave. It makes a huge muffin and unless I'm really hungry I usually can only eat half. I will either eat the other half later or save it for the next morning.
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Old 11-17-2012, 07:43 PM   #119
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I've been using oat bran as I had every thing else and got in my shipment today and voila' oat fiber...it just makes a smoother product...so I had the cinnamon roll version with the cream cheese topping with my cuppa tea tonight...I used some of the Torani vanilla syrup for about half the liquid and it made it a bit sweet for my taste...but then I really don't like things too sweet.

While I was making up the mix, I thought, why not make a batch, so pulled out my little cup size containers and made six more for the future...thanks again, Ouizie for sharing a great mix with the world...next to try the fudge...
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Old 11-18-2012, 12:01 PM   #120
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