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Old 10-26-2012, 10:08 AM   #241
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Originally Posted by sorenkkg View Post
Because of this thread I'm asking for donut pans for the holidays.

I just told DH, and he was like "but doughnuts are fried, not baked"

I was like, just think of them as bagel pans, and get me some!
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Old 10-27-2012, 03:02 AM   #242
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Quote:
Originally Posted by Brendajm View Post
This looks really good too. I see there are alot of things we can whip up with the original version.. I really want the chocolate donuts.. (and these)

Grain-free Pumpkin Chocolate Chip Muffins
(adapted from the Paleo almond breda)


Ingredients:


1 cup pumpkin puree*
1 cup almond butter
1/2 cup grade B maple syrup (Grade B is less refined... I buy it from Trader Joe's.)I would use SF syrup here

2 eggs
1 1/2 teaspoon baking powder (I use aluminum-free... only $1.49 at Whole Foods.)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
chocolate chips


Instructions:


Preheat oven to 350. Mix all ingredients except for chocolate chips well in a bowl. Spoon at least half of the mixture into 12 muffin cups. Sprinkle desired amount of chocolate chips on top. (I think I used about almost 1 Tablespoon per muffin.) Finish spooning the remainder of the mixture over the chocolate chip layer, so the chocolate chips are sandwiched in the middle of the muffin. Bake for 23 minutes (possibly longer for non-silicone muffin pans.)


*What to do with the leftover canned pumpkin? Save it to use it in a pumpkin spice latte -OR- freeze it in an ice cube tray (I have these left over from my baby food making days) and use it for a paleo-adaptation of a pumpkin smoothie!
Think I'll use the pumpkin butter that is in my freezer in place of the puree.

http://www.lowcarbfriends.com/bbs/lo...in-butter.html
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Old 10-27-2012, 06:02 AM   #243
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yes Tilly. I love Charski Pumpkin butter. You'll have a wonderful tasting donut.
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Old 10-28-2012, 01:44 PM   #244
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Quote:
Originally Posted by Brendajm View Post
This is from the fat head Paleo site. It was posted on Facebook
It is pretty much the same recipe here but it uses water. I only made half the recipe for the bagels. And I got 12. I only baked the bagels for about 15-16 minutes. It was really good and the almond taste is not even detectable.

16-oz. jar creamy almond butter

6 eggs
2 teaspoons baking power
½ teaspoon salt
¾ cup warm water


1. Pre-heat the oven to 325 degrees.
2. Mix the ingredients in a mixing bowl.
3. Pour the batter into a 9 x 5 greased bread pan.
4. Bake until firm. (In our oven, it took about an hour)
What a difference a little water makes! The texture of this is definitely better than without the water - much lighter, more like regular wheat bread.

I just followed this recipe exactly, and I had too much batter for 12 bagels. I did all 12 bagels and then poured the rest into a small loaf pan, so I'll have both bagels and a few bread slices. I used Wilton donut pans, so not sure if different brands maybe have slightly different sized cavities.

I did use jarred almond butter I got at Whole Foods, which has dry roasted almonds as the only ingredient. Next time, though, I think I will try using almond flour (from blanched almonds) and oil, as I'm wondering if that might take away even a bit more of the almond flavor.
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Old 10-28-2012, 05:38 PM   #245
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When I made this I made half the recipe for the 12 bagels. the whole thing would of made 24,,
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Old 10-29-2012, 06:30 PM   #246
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Originally Posted by Brendajm View Post
When I made this I made half the recipe for the 12 bagels. the whole thing would of made 24,,
Mystery solved!
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Old 11-06-2012, 10:34 AM   #247
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Quote:
Originally Posted by Brendajm View Post
This is from the fat head Paleo site. It was posted on Facebook
It is pretty much the same recipe here but it uses water. I only made half the recipe for the bagels. And I got 12. I only baked the bagels for about 15-16 minutes. It was really good and the almond taste is not even detectable.

16-oz. jar creamy almond butter

6 eggs
2 teaspoons baking power
½ teaspoon salt
¾ cup warm water


1. Pre-heat the oven to 325 degrees.
2. Mix the ingredients in a mixing bowl.
3. Pour the batter into a 9 x 5 greased bread pan.
4. Bake until firm. (In our oven, it took about an hour)



This recipe is quite a bit different from the original one posted by Gina. It uses more eggs, baking powder instead of baking soda and no vinegar. Not sure which to try first.
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Old 11-12-2012, 04:59 PM   #248
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Originally Posted by PaminKY View Post
This recipe is quite a bit different from the original one posted by Gina. It uses more eggs, baking powder instead of baking soda and no vinegar. Not sure which to try first.
The original uses less almond butter (1 cup versus entire 16-oz jar), so fewer eggs. You only need vinegar to cut the baking soda; using baking powder instead of baking soda eliminates the need for the vinegar.
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Old 11-12-2012, 08:51 PM   #249
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I don't know how I ever missed this thread but I've just read through the whole thing, my eyes are rolling! There are some great ideas here and I've copied a couple to try, isn't it funny how one recipe becomes so many more as everyone gets involved -- I love it!
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Old 11-13-2012, 07:44 AM   #250
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They are both different. I love Ginas for bread but love brendas for chocolate donuts . I use them both alot. I get the texture I want. YUM!!!!!
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Old 11-13-2012, 09:14 AM   #251
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I am wanting to try those donuts!! I got to eat clean for a bit first. But soon!!
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Old 11-13-2012, 10:29 AM   #252
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I'm going to have to try this.
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Old 11-14-2012, 06:47 AM   #253
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Just wanted to say that since I found this thread I've made the peanut butter bread, the almond bread and I've made Whoopie Pies as well, just using more Splenda. Lot's of fun and pretty tasty too!
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Old 11-14-2012, 07:11 AM   #254
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did you say WHOOPIE pies? ok,, fess up,, how did you do it? what did you use for the center?
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Old 11-14-2012, 07:43 AM   #255
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I used a Whoopie Pie pan (Bed Bath and Beyond)! And for the center......cream cheese and splenda whipped together w/ a little vanilla extract. I liked the peanut butter bread best for these. I also bought a do-nut pan to make the chocolate donuts but haven't done that yet. I think someone else could come up with a better "filling" for the pies. Any ideas? How about L/C Chocolate Mousse?
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Old 11-15-2012, 08:44 PM   #256
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I made a loaf of the almond butter bread today, it came out very well. I did add a bit of sweetener to it maybe too much, it does taste sweet to me but the texture and taste are very good. I'm going to make toast in the morning and see how that works out. I made in a small loaf pan and cut it as a regular loaf, I got 15 slices. Thanks for this recipe, Gina, it certainly is quick and easy to put together.

Since this came out so well I am hoping to try the donuts soon.
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Last edited by Tweaker Geek; 11-15-2012 at 08:46 PM..
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Old 11-18-2012, 09:09 AM   #257
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YES!!!

This is very good and very bread like in texture.
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Old 11-18-2012, 12:44 PM   #258
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Wow Whoopie pies !!!!!!!!!!!

I wonder if this is a good canidate for Funny Bones or peanutbutter twinkie. Making it sweet. HMMMMMMMMMMM
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Old 11-23-2012, 11:01 AM   #259
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Gina - I just want to thank you again for this recipe. I don't know if you saw my thread for my thanksgiving turkey sandwich but I was so happy to have such a nice bread to make it on.

I've tried and posted on so many different bread threads over the years and they have all been special and tasty at those times but, my oh my, I think this one does have the best bread-like texture - to me anyway, I know I will use it often. Thanks again!
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Old 11-23-2012, 11:14 AM   #260
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Tweaker I'm so happy I posted the recipe and so many like you are loving it and are able to enjoy having their favorite sandwiches. This isn't my recipe though, its Lisa's recipe from the Low Carb Diner. She came up with the Mr Peanut Bread and then this one using almond butter.

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Old 11-23-2012, 07:29 PM   #261
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It is wonderful.
I think the key is to make butter, rather than flour. It makes all the difference in texture. I may want to try "butter" in other recipes. When I changed from Bob's almond flour to Honeyville almond flour. It made a WORLD of difference. so, "butter" may be different too.
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Old 11-28-2012, 10:06 AM   #262
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I got donut pans from Micheals a couple of weeks ago. So bread and donuts it is.
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Old 11-29-2012, 06:47 AM   #263
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How much almond flour are you using to get the amount of almond butter needed for this recipe? Honey***** has a coupon special right now going on
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Old 11-29-2012, 08:57 AM   #264
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Wow Hmmmmm
I weigh a lb. and do it by the lb. in my vita mix. Sometimes 2 lbs. at a time. I use this a lot. The pumpkin ones are next.
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Old 11-29-2012, 05:04 PM   #265
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Originally Posted by Brendajm View Post
How much almond flour are you using to get the amount of almond butter needed for this recipe? Honey***** has a coupon special right now going on
I am eyeing that deal now too I hope they don't run out from all of us buying their almond flour. I see that the natural has already gone out of stock I have never tried Honey*** but would love to from all the reviews of them on LCFs.
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Old 11-29-2012, 05:46 PM   #266
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I made this last night. It is the first bread on LCF's I have made that does not have a funky flavor to it. I made Barbo's recipe and came out exactly like she said it would. I will be making this again for sandwiches this weekend (used it for toast). Go to post #65 for her specific instructions using almond flour/meal (not the butter) and then #147 for the onion/rye recipe. Guess I need to try that one next! Thank you Barbo!
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Old 11-30-2012, 08:52 AM   #267
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Almond butter on sale at Kroger this week for $3.99-a VERY good price!

I have to be careful with that stuff though, it SCREAMS my name until its gone!
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Old 11-30-2012, 09:17 AM   #268
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Almond butter on sale at Kroger this week for $3.99-a VERY good price!

I have to be careful with that stuff though, it SCREAMS my name until its gone!
That IS a good price, usually above $5, but like you, Annie75, if it is around I would eat it, one knifeful at a time. That is why I like the recipe from Barbo using the flour and oil to make the butter!
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Old 11-30-2012, 02:00 PM   #269
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Almond butter on sale at Kroger this week for $3.99-a VERY good price!

I have to be careful with that stuff though, it SCREAMS my name until its gone!
You are a quite the Kroger fan aren't you I will have to shop there this weekend and get some almond butter as well as blackberries. I use almond butter all the time and love berries! Is it their brand of almond butter? Or a different one?
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Old 12-01-2012, 10:33 AM   #270
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Almond butter on sale at Kroger this week for $3.99-a VERY good price!

I have to be careful with that stuff though, it SCREAMS my name until its gone!
Yes, more details. What brand, what size, etc., etc. DD picked up some Maranatha at Costco recently for a good price, larger jar but I don't remember exactly what she paid.
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