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Old 04-05-2014, 09:47 PM   #61
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Quote:
Originally Posted by JHoberer View Post
My Gawd!!! You NAILED white bread! I am so impressed!

People, you have got to try this!!!

My kids and I all had bologna, cheese and Miracle Whip sandwiches for lunch!

My only complaint... it uses every measuring spoon in the kitchen!

****
Low Carb Miracle Whip

1/4 cup mayonnaise
1 1/2 teaspoons white vinegar
1 drops EZ-Sweetz
1 drop lemon drop stevia
pinch salt
pinch paprika
pinch garlic powder
Thanks for the recipe. I always wanted to know if this could be made.

I tried the Hellmann's salad dressing and it tastes just like miracle whip too and it's low carb. Just thought I'd mention it. I know homemade is better.
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Old 04-08-2014, 10:24 AM   #62
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Peggy, would you mind telling me what brand Protein Powder you use for this recipe?

Also, do you do anything different now compared to when you first made this?

We are loving it! So much so that I have a bag of the dry stuff pre-mixed and ready to go (1/2 cup per recipe). I'm trying to up my fat intake and lower my protein by using an egg yolk and 1 1/2 t olive oil now. The only unflavored whey protein powder I have was bulk from a health food store and I have no idea how much protein is in it. I'm about to buy some online.

Nigel- You're welcome!
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Last edited by JHoberer; 04-08-2014 at 10:25 AM..
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Old 04-08-2014, 02:30 PM   #63
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Quote:
Originally Posted by JHoberer View Post
Peggy, would you mind telling me what brand Protein Powder you use for this recipe?

Also, do you do anything different now compared to when you first made this?

We are loving it! So much so that I have a bag of the dry stuff pre-mixed and ready to go (1/2 cup per recipe). I'm trying to up my fat intake and lower my protein by using an egg yolk and 1 1/2 t olive oil now. The only unflavored whey protein powder I have was bulk from a health food store and I have no idea how much protein is in it. I'm about to buy some online.

Nigel- You're welcome!
I'm also trying to lower my protein intake, and DJ foodie suggested using chia eggs - which are basically the chia gel in this recipe - perhaps using more of that and less egg/prot powder would work as well!

Looking to keep bread slices around 5g protein.

I've not been hungry in the morning lately, so I've just had BPC's for breakfast - easy to keep my protein in check after 0 protein at breakfast.
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Old 04-08-2014, 06:01 PM   #64
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I do the same- BPC, but for my midday meal.
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Old 04-08-2014, 08:07 PM   #65
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wow!

Quote:
Originally Posted by buttoni View Post
This recipe came out the "whitest" of all bread recipes I've tried to date. I didn't slice it so evenly, did I?

I plan on trying to make it in a conventional oven to see if I can get a brown crust look to the surface. I'll post back how that comes out. I basically just removed the flax from my Individual Chia Bread recipe and subbed in almond flour. The result is very good, very nice soft/elastic texture, milder flavor and not so filling as my other flax chia version. I think I'll be using this one for sandwiches like PBJ, where I want a more neutral taste; using the other recipe that has the flax for sandwiches I like whole grain/rye breads for, like tuna and grilled cheese.

Not sure how this toasts yet, but am going to make it again in the morning to see and will post back my toasting findings.

This quick bread is suitable for all those who have reached the nuts and seeds rung of the Atkins OWL carb ladder. If you are Paleo-Primal but occasionally allow yourself protein powders, this would be OK for you as well. To make your chia gel, mix 1 part ground chia seed with 9 parts water and shake several times intermittently over 10-15 minutes. It will thicken right up. Store leftover gel in the fridge for about 1 week.

INGREDIENTS:

1 large egg, beaten
1 tsp. olive oil
½ T. chia gel (made using 1 part ground chia seed : 9 parts water)
1½ T. water
pinch salt
2 T. whey protein powder, unflavored, unsweetened
¼ c. almond flour
½ tsp. baking powder

DIRECTIONS: In a small mixing bowl, beat the egg, olive oil, chia gel and water together until smooth. Measure the dry ingredients on top and stir to blend well. Pour into square baking dish that is at least 1″ deep. Microwave on HI for 1 minute. Center will be dry to the touch when it is done. Cook few seconds longer if needed. Tip out onto cutting board and cool a few minutes. Slice laterally as evenly as possible into two slices and enjoy any way you would normally use sliced white bread!

NUTRITIONAL INFO: Makes 2 slices. Entire recipe contains:

358 calories
26.4 g fat
8.1 g carbs, 3.3 g fiber, 4.8 g NET CARBS
32.4 g protein
454 mg sodium
217 mg potassium
27% RDA Vitamin B12, 10% A, 33% calcium, 29% iron, 53% phosphorous, 22% riboflavin and 29% selenium
Decided to double the recipe and cook them in my mini pie pan! They turned out good and the size of small sandwich buns. 15min@350
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Old 04-09-2014, 05:52 PM   #66
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Quick question for Peggy regarding sweeteners. Well, for anyone actually but it came up looking at the banana-coconut treats on your blog.

Why do you differentiate between "sweetener" and "stevia"? I mean, why not just "1 cup sweetener" for example? Is there a preference to making sure some Stevia goes in?

Thanks
SL35
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Old 04-10-2014, 08:22 AM   #67
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Quote:
Originally Posted by JHoberer View Post
Peggy, would you mind telling me what brand Protein Powder you use for this recipe?

Also, do you do anything different now compared to when you first made this?
Jen, I use NOW brand I bug in the 10# mega bag and store in the freezer. Keeps really well for a year for me.

Nope, I've made no changes as I'm real happy with this as is. I just love how fast I can whip one of these up.
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Old 04-10-2014, 08:27 AM   #68
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Quote:
Originally Posted by Silverlynx35 View Post
Quick question for Peggy regarding sweeteners. Why do you differentiate between "sweetener" and "stevia"? I mean, why not just "1 cup sweetener" for example? Is there a preference to making sure some Stevia goes in? Thanks
SL35
I always mix 2 sweeteners (sometimes 3 with chocolate desserts). Even Dr. Atkins in the DANDR book said the synergy of blending sweeteners intensifies the sweetening power better than just using more of 1 sweetener. Test that out in a cup of coffee sometime. I have found it to be so as well.

Usually I just add 1 pkt. stevia to erythritol or Splenda to get this synergistic effect, but when I tasted this mixture, it really needed 2 to satisfy my palate.
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Old 04-11-2014, 08:59 AM   #69
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Made one last night and it was gooood. I had to use vanilla whey since I don't have unflavored but it was still tasty.

Now I'm ready for bigger batches. Any idea how this batter holds up in the fridge? Or after cooking, how long the biscuits might last?

Thanks again for this recipe.
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Old 04-11-2014, 01:24 PM   #70
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Been playing around a lot with this recipe. I love it!

It makes thicker bread than I want at this time... so I have been mixing a bag of 8 servings of the dry stuff and then instead of using 1/2 cup of it (1 serving mixed together made 1/2 cup) I have started using 1/3 cup.

So this new amount of the dry ingredients plus 1 egg, 1 t olive oil, 1/2 T chia gel and 1 T water (not the asked for 1 1/2 T) gives the following nutritional info:

283 calories
6.33 carbs with 2.75 fiber = 3.58 net carbs
22.25 grams fat
17.75 grams protein (I used Designer Whey- 19g protein per scoop vs the more typical 25. NOW, Jay Robb would be 19.75 grams)

Last edited by JHoberer; 04-11-2014 at 01:25 PM..
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Old 04-12-2014, 07:08 AM   #71
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Quote:
Originally Posted by JHoberer View Post
Been playing around a lot with this recipe. I love it!

It makes thicker bread than I want at this time... so I have been mixing a bag of 8 servings of the dry stuff and then instead of using 1/2 cup of it (1 serving mixed together made 1/2 cup) I have started using 1/3 cup.

So this new amount of the dry ingredients plus 1 egg, 1 t olive oil, 1/2 T chia gel and 1 T water (not the asked for 1 1/2 T) gives the following nutritional info:

283 calories
6.33 carbs with 2.75 fiber = 3.58 net carbs
22.25 grams fat
17.75 grams protein (I used Designer Whey- 19g protein per scoop vs the more typical 25. NOW, Jay Robb would be 19.75 grams)
so that would be per 2 slices?

I'm going to attempt this with no egg and only chia gel. (This would be an additional 3 T water to 1 T chia per egg) which would reduce protein significantly.

If it works well, I'll try doubling it to oven bake in an 8x8, and then quadrupling for 2 8x8's.

I use the vanilla healthsmart zerocarb whey (26g prot./28g scoop)or the natural factors unflavored ("<1g" carbs, 16g protein per 20g scoop)
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Old 04-12-2014, 09:20 AM   #72
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Yes, it makes 2 slices still.

An egg-free version sounds interesting and lower protein. Peggy said this bread doesn't bake well in the oven, but try it anyway.

I experimenting!
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Old 04-12-2014, 09:32 AM   #73
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I was looking at your protein powders, the Whey Factors plain has a smaller than typical scoop- so actually, tablespoon by tablespoon it has more protein than the Designer Whey- it seems to be more on par with Jay Robb or NOW. Just thought I'd mention it.
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Old 04-17-2014, 08:49 AM   #74
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My whole family has been loving this recipe. I made chocolate biscuits with my daughter using chocolate protein powder.

Question: anyone know how long the mixed chia gel lasts in the fridge?
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Old 04-17-2014, 09:09 AM   #75
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Quote:
Originally Posted by Silverlynx35 View Post
My whole family has been loving this recipe. I made chocolate biscuits with my daughter using chocolate protein powder.

Question: anyone know how long the mixed chia gel lasts in the fridge?
3 days is what I heard. it gets VERY thick overnight. I find you need to increase cook time a bit when using it instead of an egg.

I used one chia egg (1:3 ratio instead of 1:8) in place of the egg in Peggy's english muffin recipe, and it was still a bit soggy after 2 min in the microwave. Will add some extra flax meal next time and nuke longer. (this was my trial before the white bread )

It really turned the muffin gray, too. I kinda miss the yellow the egg imparts!
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Old 04-17-2014, 10:03 PM   #76
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I definitely used mine for longer than 3 days. More like a week.
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