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Old 06-27-2012, 05:21 PM   #91
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Esther

For the caraway rye bread, I just added a tbs. of caraway seeds
to the food processor. For the onion bread, I hydrated a rounded
tbs. in water and added in with the eggs. I don't think it matters
much about when you put the ingredients in.

I got that pastrami, and corned beef. Tomorrow it's sky high
pastrami with coleslaw
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Old 06-27-2012, 05:25 PM   #92
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Quote:
Originally Posted by Barbo View Post
For the caraway rye bread, I just added a tbs. of caraway seeds
to the food processor. For the onion bread, I hydrated a rounded
tbs. in water and added in with the eggs. I don't think it matters
much about when you put the ingredients in.

I got that pastrami, and corned beef. Tomorrow it's sky high
pastrami with coleslaw
YUM!
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Old 06-27-2012, 05:52 PM   #93
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Thanks Barbo!
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Old 06-28-2012, 08:33 AM   #94
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does anyone think that using egg whites only would make this less eggy tasting? I do like this bread but it's just a little too eggy, i find that flavour a bit overwhelming. would 4 egg whites make up for the 3 whole eggs?
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Old 06-28-2012, 08:57 AM   #95
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Mine didn't taste eggy at all. I used large eggs not extra large. Try it with egg whites and let us know how it works for you.
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Old 06-28-2012, 09:10 AM   #96
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I'll give it a try and report back...
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Old 06-28-2012, 09:47 AM   #97
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I dont find it eggy at all. I love it. I do detect a bit of nut flavor, but not much and I used 1/2 almond butter and 1/2 peanut butter. I just had a burger for lunch on one..
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Old 06-28-2012, 10:59 AM   #98
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I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though!

I have almond butter in the fridge - it costs so much and I disliked it as-is - too rich - I am definitely going to try this!! i recall that when I made the peanut bread it was so close to the texture of real bread!!! Only after it cooled though - when it was warm it was eggy and spongy.
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Old 06-28-2012, 11:09 AM   #99
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[QUOTE=jdcri;15760665]I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though!

I agree - how much sweetener do you think it would need? I couldn't find a bread pan, so I baked it in a 7 x 11 cake pan for about 15 minutes. It smelled like cake and looked like cake, but didn't taste that way! I like the idea of making it sweeter.
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Old 06-28-2012, 12:45 PM   #100
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how long will this bread last in the fridge? I want to make several loaves for the freezer and keep a few in the fridge but have no idea how long they might last. The second loaf didn't last longer than a day or two because we ate it all.
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Old 06-28-2012, 02:41 PM   #101
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I make 3 batches at a time and freeze 2 batches. 6 go in the fridge that I use all week.

Tandt I would add 3/4 c. of your choice of sweetner and taste to see if it is sweet enough.
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Old 07-01-2012, 04:39 PM   #102
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Got the bread in the oven!! I know a lot of people that will be happy if this works!! ;-)
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Old 07-01-2012, 08:18 PM   #103
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How did it turn out Barb?

I thought I would put this here too.

cherry blueberry pie

This how I made the crust.
2 allunuim pie pans

Almond Butter Bread

1 cup almond butter
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet stevia (optional)


Blend everything well. Take 1 pie pan , spray it really well. Pour all but 1/2 c. of batter into the pan aound the sides and a little in the middle , then take the 2nd pan and put it on top. Squeeze the pans together to cover whole pie pan for the bottom crust. Take the 2nd one off and set aside. bake for 5 minutes @ 350 just to set it. Now to make filling.

Filling :
1 c. black cherries sliced and pitted
1 1/2 c. blueberries
1 c. sweetner ( I used 1 quik pak splenda )
1/2 tsp. xanthan gum ( Gluc powder 1/4 tsp.)
1 c. water

Cook this all on med heat just to blend.

Now pour into pie pan and cover with the 1/2 c. of left over batter.
Bake @ 350 for 25 minutes or until brown. Let cool well.

I'm going to make a blueberry one for the 4th. This time I'm going to put the half cup of batter in a plastic bag , cut a corner and make it look
nicer.

Glass pie pans would be very heavy.


garden 6-28-2012 008.jpg
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May we all live our life as long as we want!
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Old 07-01-2012, 08:44 PM   #104
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I am making this tomorrow!! Sounds yummy.
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Old 07-02-2012, 05:02 AM   #105
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I have some happy Crossfitting friends!! ;-)
Amazing!
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Old 07-02-2012, 05:49 AM   #106
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That pie idea is awesome..
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Old 07-02-2012, 03:03 PM   #107
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Almond Bread Experiment

Almond Bread Experiment
Preheat oven 350F
Spray with release agent 8 1/2" by 4 1/2" baking pan
*I am trying for a stronger onion/rye bread and a bit larger loaf.

Place Ingredients into Food Proccesor in Order they are Given:

2 c. either blanched or unblanched almond flour
Rounded 1/4 tsp. salt
3 tbs. water and 2 tbs. Peanut oil
Let this process until it is a soft dough
If it is dry, add a bit of water, too soft? Add a bit of flour
When it processes for a few minutes, you add:
3 eggs, 1 full tbs. caraway seeds, and 1 rounded tsp. of onion powder. emulsify. Give it some time. You will be able to see it become a thick
batter.
Add:
3/4 tsp. baking soda
1 tbs. plus 1/4 tsp. white vinegar
Blend this very well. Over a minute.

Pour into your prepared baking pan and bake for about 25 minutes.
Cool on a rack. When cold, cut loaf in half, then stand it up
and cut 5 pieces in each half. 10 nice slices of onion/rye bread
that holds up to large mile high pastrami or any other sandwich.
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Old 07-03-2012, 07:57 AM   #108
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I made this into muffin top buns. I used bought almond butter and acv. They are great. I got 9 buns so i figured 3 net carbs, and 160 cal each.
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Old 07-03-2012, 10:06 AM   #109
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My daughter keeps saying how much she loves these for hamburger buns. She says she likes these better than regular buns. I made the buns using store bought unblanched almond butter. I guess I will be making the buns using unblanched almond butter and the bread using blanched almond butter. Such a great bread substitute.

Esther, your pie looks delicious!! Thanks for sharing!

Barbo, thanks for sharing your recipe for onion/rye bread, it sounds fantastic!
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Old 07-03-2012, 01:53 PM   #110
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Think Pecans would be OK? DS wants me to try that tonight.
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Old 07-03-2012, 03:13 PM   #111
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yep
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Old 07-03-2012, 03:38 PM   #112
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Thank-you for the great photos. That really helps a lot. I need to read the whole thread for all the tweaks, but this looks soooooo good!
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Old 07-03-2012, 04:30 PM   #113
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Old 07-15-2012, 01:21 PM   #114
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just wanted to say that I used the original recipe in this thread to make buns and they are really good. I used one and had a cheeseburger for brunch. The bun held together, did not have a distracting texture or flavor, and was simply a conveyance for the burger. It was awesome. I only did half a recipe and got eight bun halves out of it. I don't have a special pan, so I literally used my fingers to shape the mounds I plopped on the parchment paper into flattish, rounds. I baked them at 350 for 9 minutes and it was perfect.
Also, since I was using the roasted, salted prepared Almond Butter from Trader Joe's, I did not add salt, nor did I add any sweetener.
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Old 07-16-2012, 02:50 PM   #115
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How long do you bake these in the muffin top pans? I made some today; I got 8 out of the recipe; I baked them for 18 minutes which I think might've been a tad too long. They seemed dry but maybe they'll moisten up as they sit in the container.
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Old 07-16-2012, 04:16 PM   #116
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Sandy I do 12 to 15 minutes.
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Old 07-16-2012, 04:20 PM   #117
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Here's the baking times that work for me.

Baked rolls 15 mins
Baked bread pan for 30 mins
Baked 9x13 pan for 10 mins

I made a fluffernutter on almond bread..soooo yummy!!

photo_1.jpg
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Old 07-16-2012, 05:22 PM   #118
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Ginaaaaa

How can I make fluffer butter? I am from So. Cal and we never
had that treat. I would appreciate the recipe muhwah.....
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Old 07-16-2012, 05:33 PM   #119
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Haha Barb, it's fluffernutter not butter. Peanut butter and marshmallow fluff. I made tweeker geeks version post #19.

http://www.lowcarbfriends.com/bbs/lo...low-fluff.html

Last edited by Ginaaaaaa; 07-16-2012 at 05:34 PM..
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Old 07-17-2012, 10:22 AM   #120
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I made a recipe using the almond meal that Barbo posted and used my muffin top pan..I am cutting
them in half with a very sharp knife so each one will make a sandwich.. Thanks.

Last edited by CarolynF; 07-17-2012 at 10:23 AM..
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