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Old 08-11-2013, 01:43 AM   #331
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Oh, it'd definitely dense. I have a new one I need to mix up. I never look forward to that, lol. I really agree on the Honeyville almond flour, love it and only buy it when it's on a good sale.
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Old 08-11-2013, 07:06 AM   #332
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I tried putting a tsp. of instant yeast in the batter. I think the yeast need something else to eat besides eggs and almonds. I need to do more research. I got very little reaction and no yeast taste.
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Old 08-11-2013, 07:18 AM   #333
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I tried putting a tsp. of instant yeast in the batter. I think the yeast need something else to eat besides eggs and almonds. I need to do more research. I got very little reaction and no yeast taste.
Becky it didn't have any yeast taste? Yeast needs sugar to react, about a tsp or so in this recipe. You won't get a rising reaction because it needs gluten there is none in almond flour. But I thought you would get a yeast taste.
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Old 08-11-2013, 08:18 AM   #334
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Oh, it'd definitely dense. I have a new one I need to mix up. I never look forward to that, lol. I really agree on the Honeyville almond flour, love it and only buy it when it's on a good sale.
Terry you got a new jar of almond butter? If so do you have a stick blender? A stick blender just put it in the wide mouth jar and rock it untill you mix it up. If not put it in a blender and add about 2 more Tablespoons of oil to loosen it up, more if needed.

You can use any almond flour to make butter. Traders Joe's, nuts Inc.,
homemade ,Bob's red mill, any almond flour.

Almond butter from almond flour

1 1/2 c. almond flour
about 1/4 c. of oil ( any kind you want to use)

mix this together in a blender or food processor or vita mix.This should make about 1 cup of almond butter.


-----------------------------------------------------------------------
If you are using almond butter from the store, take it out of jar and put in blender and add 2 T. more of oil ( any oil you like the taste of ) to loosen it up. More oil if it needs it. Depends how tight it is.

--------------------------------------------------------------------------

I always make a pound at a time and use an old Adams jar to put my butter in after made and I keep it in the fridge.

I hope this will help.
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Old 08-11-2013, 03:14 PM   #335
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just made it and have review...

I used ALDI almond butter and added tbl. canola oil to rest of ingredients but also added 1/2 tsp. baking powder to try for more lift. It came out fine but not much higher than original recipe says. I had a lot of trouble getting 4 slices out of each side tho...3 would be much better as fourth slice was so thin it's falling apart.
Will do just 6 next time and there WILL be a next time as it is delish !!
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Old 08-11-2013, 03:33 PM   #336
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Stopped at Sprouts and they had their own brand of almond buuter a pint for $4.99 thought that was a good price.
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Old 08-12-2013, 09:01 PM   #337
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I used ALDI almond butter and added tbl. canola oil to rest of ingredients but also added 1/2 tsp. baking powder to try for more lift. It came out fine but not much higher than original recipe says. I had a lot of trouble getting 4 slices out of each side tho...3 would be much better as fourth slice was so thin it's falling apart.
Will do just 6 next time and there WILL be a next time as it is delish !!
How much was the ALDI Almond Butter?
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Old 08-13-2013, 01:28 AM   #338
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rosethorns, thank you. You have some great ideas there! Not sure why I never thought of the stick blender. I've used my food processor a couple of times and it was well worth having to clean it at the time.

Last edited by watcher513; 08-13-2013 at 01:30 AM..
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Old 08-23-2013, 12:56 PM   #339
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I just finished reading all 12 pages this morning and made my first batch. I could not get mt almond flour to butter up very well, so I added some EVCO, that really smoothed it out nice. I made mine in the muffin top pan. Once they cooled I could not resist and had to try 1/2 of one with some butter. I am so pleasantly surprised at how good these are. And the half was filling and satisfying.I am planning to make some of the other variations as soon as my order of almond flour arrives. I do not have a Vitamix, and my bullet does not seem like it would work very well for making almond flour from slivered almonds, I may try it though in the meantime. Thank you ladies for posting all this terrific info. I have been so hungry for something bready but low carb.
Have a great weekend!!
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Old 08-25-2013, 07:54 PM   #340
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I just finished reading all 12 pages this morning and made my first batch. I could not get mt almond flour to butter up very well, so I added some EVCO, that really smoothed it out nice. I made mine in the muffin top pan. Once they cooled I could not resist and had to try 1/2 of one with some butter. I am so pleasantly surprised at how good these are. And the half was filling and satisfying.I am planning to make some of the other variations as soon as my order of almond flour arrives. I do not have a Vitamix, and my bullet does not seem like it would work very well for making almond flour from slivered almonds, I may try it though in the meantime. Thank you ladies for posting all this terrific info. I have been so hungry for something bready but low carb.
Have a great weekend!!
With 1 1/2 cup of almond flour, I use 3 capfuls of vegetable oil (roughly about 1/4 cup.) I use vegetable oil because it doesnt have a flavor and it works very well. Once mixed in, it does NOT have the consistency of almond butter what so ever, but that little amount works perfectly. I'd just hate for you to keep adding oil to try to get the texture of jarred almond butter. If I was to use olive oil, I'd probably put in some savory herbs into the batter like oregano or thyme. I made a batch with olive oil and it tasted way too strong
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Last edited by Atkins Chick; 08-25-2013 at 07:57 PM..
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Old 08-31-2013, 05:46 AM   #341
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Just took the bread out of the oven...I accidentally used baking powder instead of soda...hopefully that didn't hurt it.
I'll probably slice it fairly soon.
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Old 09-03-2013, 04:59 PM   #342
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I made some rolls to have our hamburgers on tonight. I hadn't tried making almond flour using my electric mixer so I was surprised how easy it was.

I used almond meal(skin on) and added a little Mac nut at a time and mixed until it became butter. I added a couple drops of Splenda for just a touch of sweetness. I also used apple cider vinegar. They came out well, and the kids liked them, so that's always a plus!! lol

I didn't get a pic of the hamburgers because I was on the phone while preparing them. I was so hungry that I actually ended up eating while still on the phone!

These rolls hold up amazingly well for hamburgers, in fact they work better than regular rolls.

Anyways here's what they looked like out the oven
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Old 09-03-2013, 10:32 PM   #343
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I thin I've read everything, but, I have almond meal and I have coconut oil,it's the crisco looking coconut oil, can I mix that to make the almond butter, will it taste like coconut? My hubby will not eat anything that remotely smells, looks or tastes like it has been near a coconut lol.

Otherwise I only have canola and vegetable oils...eww
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Old 09-04-2013, 01:55 PM   #344
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The refined coconut oil has less coconut taste than the unrefined. I'm not sure how much of the coconut taste would come through. If you have canola and vegetable oils I'm guessing that you use them, so the little bit it takes to make almond meal into butter probably wouldn't be a problem.

I had a burger left over from last night for lunch today, so I snapped a quick pic.
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Old 09-04-2013, 06:41 PM   #345
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And what, Miss Gina, is that chip looking item on your plate?
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Old 09-04-2013, 06:47 PM   #346
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Haha I figured it would catch someone's attention! They're Beanitos Chips, White Bean, Restaurant Style w/Sea Salt. They are really good as nachos. There's 10 net carbs per ounce, so they're kinda carby but I eat less than an ounce and only eat them once in a while.
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Old 09-04-2013, 06:59 PM   #347
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OK, you may carry on!

I bought a box of air popped crackers today, never saw them before. They are Breton Popped! Supergrains and Cheddar. There are 21 carbs and 2 g. fiber per serving, so 19 net carbs. Serving size is 26 crackers! I had 6 of them to try them out, they're quite good, and would be a nice crunchy thing to have with a sandwich. I probably wouldn't eat more than 10 at one time anyway so between 7 and 8 carbs.

I've never tried those Beanitos, I have seen them though. I may have to try for nachos sometime.
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Old 09-04-2013, 07:01 PM   #348
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OK, you may carry on!
Why thank you very much kind lady!
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Old 09-05-2013, 01:04 AM   #349
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I thin I've read everything, but, I have almond meal and I have coconut oil,it's the crisco looking coconut oil, can I mix that to make the almond butter, will it taste like coconut? My hubby will not eat anything that remotely smells, looks or tastes like it has been near a coconut lol.

Otherwise I only have canola and vegetable oils...eww

Refined coconut oil has no coconut taste at all. I use it for eggs (with butter too). The crisco looking CO just hasn't melted yet, which starts at 76 degrees. Just melt some and it'll become liquid. Or even put the jar in a window and the sun will melt it. Our weather isn't super hot so most of the time my CO is pretty solid.
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Old 09-25-2013, 03:05 PM   #350
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i need this today . Lost my recipe book.
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Old 11-06-2013, 11:08 AM   #351
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Has anyone made pizza crust out of this? would you just place a circle of parchment in a cake pan and spread thinly?
thanks !
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Old 11-10-2013, 04:08 PM   #352
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Bought a donut pan and a jar of almond butter at costco today.

I have a half recipe of the paleo bagels going right now. I had difficulty determining 8 ounces of almond butter - I didn't want to measure like fluid ounces so I did some math and came up with 14 tablespoons (instead of 16 fluid). I also added a scant less than 1/4 tsp of xanthum gum. We will see what happens!
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Old 11-10-2013, 05:39 PM   #353
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So these are amazing...I made 1/2 recipe and I only got 10 bagels out of my donut pan, and I feel like they are TINY.

I ran it thru a recipe calculator though and got 150 calories, 2.8 grams net carbs per 1.
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Old 02-06-2014, 04:50 PM   #354
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Wonder what happened to the group who were experimenting with this? Did they reinvent the wheel?

Tried it tonight with store-bought almond butter. Made buns in a muffin top pan. Cooked the first batch for 10 minutes at 350°....little undercooked, went 15 minutes on the second batch, much better. Thanks to all the contributors.
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Old 02-07-2014, 02:59 PM   #355
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Ok, I haven't read through all 12 pages, but could you double the original recipe so that it made a fuller loaf pan to get regular sized bread slices? Did anyone try that with success?
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Old 02-07-2014, 04:42 PM   #356
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I don't see why you could't make a larger recipe and put in full size loaf pan. On first page the op used an 8 1/2 by 4 inch loaf pan...However, I would be careful it did not overflow...I would only fill it 2/3 full like you would fill a muffin tin. There is nothing to cause elasticity in this dough so if too full the batter(it is not dough) would probably spill over. Maybe put a flat pan under loaf pan to catch any spills.

If you try let us know how it turns out.
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Old 02-07-2014, 04:53 PM   #357
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Thank you! I might try it on Monday, I'll let you know what happens!
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Old 02-08-2014, 07:59 AM   #358
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Thank you! I might try it on Monday, I'll let you know what happens!
I did read on another website about starting bake temp out higher than recipe calls for and then dropping it down 25 to 50 degrees for remainder of baking time...this link say just to bake at higher temp the whole time...here is the link... Quick Tip: How To Get A Domed Muffin Top Every Time | The Kitchn it might work good for batter type breads.
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Old 02-08-2014, 09:22 AM   #359
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Thank you! I'll give that a try!
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Old 02-09-2014, 09:59 AM   #360
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I made this last night and it came out great! I doubled the recipe, cooked it in a regular size loaf pan, and got some decent sized slices. Definitely not the size of a regular slice of bread, but still nice sized slices. I cooked it for the first 10 minutes on 350, then turned it down to 325 for another 40 minutes. It came out just right!
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