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Old 02-04-2013, 02:41 PM   #61
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These look sooooooooo yummy! Can't wait to try them.

I wonder how they'd be if you subbed oat fiber for the almond flour?
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Old 02-04-2013, 02:54 PM   #62
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Originally Posted by Yaz View Post
These look sooooooooo yummy! Can't wait to try them.

I wonder how they'd be if you subbed oat fiber for the almond flour?
Good idea!! Let us know if you try it, I'm not sure how much oat fiber would work.
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Old 02-04-2013, 03:02 PM   #63
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I'm going to try quartering the recipe tomorrow so that I don't waste my diminishing stash of oat fiber in case this is an epic fail! )
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Old 02-04-2013, 04:07 PM   #64
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Use way less oat fiber. When I sub oat fiber for coconut flour, I need extra liquids. And if you sub coconut flour for almond flour, you only need 1/4 as much. So my guess is maybe 1/6 the original amount, and maybe even less.
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Old 02-04-2013, 10:05 PM   #65
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I made these today, they are excellent. Made to the recipe with only the addition of a healthy grind of black pepper.

Thanks so much, these are fast, easy, and much more than the sum of their parts, so to speak.
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Old 02-05-2013, 01:30 PM   #66
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subbing
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Old 02-05-2013, 01:39 PM   #67
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Originally Posted by lazy girl View Post
I couldn't find this recipe in this forum, so perhaps it's something you'll like.
Almond Cheese Rounds-Low Carb Recipe

Ingredients:

Servings:

Units: US | Metric

1 cup grated cheese
1 cup almond flour
2 tablespoons butter
1 egg
1 teaspoon garlic
1/4 teaspoon salt

Directions:

1
Preheat oven to 350°
2
Mix up all ingredients.
3
Press into 6 muffin top pans to make the round shape.
4
Bake for about 10-12 minutes until golden brown.
5
Really good coated with butter & garlic and put under the broiler for a few minutes.



I started making these today and my husband and I really like them. My muffin top pan must have wider holes than the one used for making the photo of the sample rounds. Anyway, mine were rather thin and crunchy. We put a tad of pizza sauce on them along with mozzarella and pepperoni. These little personal pizzas were better than any other low carb pizzas that I'd tried.
Do I assume that the butter is softened and not melted or is the butter melted before being mixed with the rest of the ingredients?
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Old 02-05-2013, 01:41 PM   #68
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I melted mine but I'm not sure if it makes any difference or not.
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Old 02-05-2013, 01:42 PM   #69
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I melted mine too - although there were a few soft chunks left.
I can't imagine it makes much difference as long as you can mix it through.
This is such a good, simple, dependable recipe.
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Old 02-05-2013, 01:42 PM   #70
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maybe I'll give it a try with the softened and see what happens.
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Old 02-05-2013, 03:01 PM   #71
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I made this with the recipe as written in post one except:

--Subbed 2tbs canola for butter--sheer laziness and I don't recommend it, canola isn't good for you

--My seasoning was Paul Prudhomme's 'Seafood Magic' seasoning (it's a really tasty 'cajun' seasoning blend)


They were VERY VERY good. I've tried the almond crackers before but I run out of patience trying to get them thin enough and have problems with them not crisping up. I expected these not to crisp up, either, since they're much thicker, but to my surprise they did. They almost have the mouthfeel of a crisp fast-food breakfast biscuit (which is entirely a good thing). If anything, though, the cheddar and seasoning blend made them TOO tasty, and they overwhelmed the poached egg I wanted to soak them in. I think sometime I might try to go with an even milder cheese and very little seasoning if I just want to use them as a base for something.

They also gave me inspiration for an entirely different kind of recipe, which I hope to post the results of by this weekend once I have my tagatose.
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Old 02-05-2013, 03:13 PM   #72
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I used softened butter so apparently it doesn't affect the outcome one way or the other if you melt it or soften it.
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Old 02-06-2013, 11:02 AM   #73
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Thanks for posting. I love these! Made them last night and had 2 with my steak and broccoli dinner. My son had the rest. My muffin top pan makes 6 and he had 4 LOL! But when you are 21 yr old gym rat, you can do that. I made them again this morning for breakfast but subbed 1 cup of celery root for the almond flour. I was thinking a cheesy hashbrown. It worked great but next time I think I will lower the cheese and increase the celery root. I finally have a reason to use this muffin top pan!
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Old 02-06-2013, 11:04 AM   #74
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Originally Posted by tulipsandroses View Post
Thanks for posting. I love these! Made them last night and had 2 with my steak and broccoli dinner. My son had the rest. My muffin top pan makes 6 and he had 4 LOL! But when you are 21 yr old gym rat, you can do that. I made them again this morning for breakfast but subbed 1 cup of celery root for the almond flour. I was thinking a cheesy hashbrown. It worked great but next time I think I will lower the cheese and increase the celery root. I finally have a reason to use this muffin top pan!
Was your celery root cubed? Or grated?
Sounds interesting - and good!
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Old 02-06-2013, 11:16 AM   #75
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Hi JMCM1, It was shredded using the shredder blade on the food processor. I usually keep some shredded in the fridge to throw in for my breakfast scramble.
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Old 02-06-2013, 11:29 AM   #76
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Hi JMCM1, It was shredded using the shredder blade on the food processor. I usually keep some shredded in the fridge to throw in for my breakfast scramble.
Great idea. Thank you!
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Old 02-06-2013, 04:21 PM   #77
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Here are the counts for cheddar cheese and 1/2 teaspoon of garlic powder:

Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs

I think that the counts would be nearly the same with mozzarella cheese.
Thanks so much Linda Sue. These are so tasty and easy!
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Old 02-06-2013, 08:27 PM   #78
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I made these tonite in my muffin top pan and IMO they are more like Red Lobster biscuits than anything I have tried. I will try them flattened out as a pizza crust. They ARE good but just more the texture of a biscuit than a cracker or muffin. Very tasty though.
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Old 02-07-2013, 09:26 AM   #79
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more the texture of a biscuit than a cracker or muffin.
this makes me very happy. I love biscuits better than other bready things...hooo-ray!!! I was going to make these last night but my sister used the last of the eggs...
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Old 02-07-2013, 10:48 AM   #80
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I made these again but made them thinner, getting 12 rather than 6 into my whoopie pie tin. I took 4 of them to a mexican restaurant and at them instead of chips and tortillas with huevos rancheros. YUM! I think I could make them thinner next time and have more 'chips'.
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Old 02-07-2013, 11:03 AM   #81
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is everybody making these with cheddar cheese or any grated block cheese? I have mozzarella to use, but is the cheddar a better flavour?
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Old 02-07-2013, 11:09 AM   #82
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is everybody making these with cheddar cheese or any grated block cheese? I have mozzarella to use, but is the cheddar a better flavour?
I have used both cheddar (for flavor) and mozzarella (for nearly no flavor but for pizzas).

I thought I might try rolling them out, with sharp cheddar as the cheese, and making them thinner as did Mrs S - sounds so good!
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Old 02-07-2013, 11:14 AM   #83
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I used medium cheddar but I'd like to try them with mozza. Let us know how it turns out
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Old 02-07-2013, 11:15 AM   #84
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Originally Posted by Deb34 View Post
is everybody making these with cheddar cheese or any grated block cheese? I have mozzarella to use, but is the cheddar a better flavour?
I made them with monterey jack today - I was going for a more neutral flavor but they were nowhere as good as with cheddar. I love it with cheddar. I have not tried mozzarella yet. I love them with mild cheddar.
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Old 02-07-2013, 11:18 AM   #85
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Yes - mozzarella is very neutral, but it's great for a pizza crust!
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Old 02-07-2013, 11:31 AM   #86
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I've only tried it with sharp cheddar and a mexican blend- both were really good. I only have whole milk mozzarella, not sure if that will work. It didn't for the thin cheese/egg pizza crust, just a melty mess that took forever to clean out of my pan.
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Old 02-07-2013, 11:51 AM   #87
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I use fat reduced mozzarella for stuff like this 'cause the extra fat leaks everywhere as it bakes...still no eggs and major snowstorm on the way tonight so maybe I can't experiment until the weekend...I think they would be great with extra old cheddar too...yum! The sharper the better, I love intense flavours.

To preventa mess amd help with cleanup, I'm going to line my muffin top pan with a big sheet of parchment and plop the 'dough' into the hollows...hopefully it will still work.

Last edited by Deb34; 02-07-2013 at 11:52 AM..
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Old 02-07-2013, 11:52 AM   #88
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I use fat reduced mozzarella for stuff like this 'cause the extra fat leaks everywhere as it bakes...still no eggs and major snowstorm on the way tonight so maybe I can't experiment until the weekend...I think they would be great with extra old cheddar too...yum! The sharper the better, I love intense flavours.
Yes - I have a nice old extra sharp cheddar I was eye-ing for this recipe! Sounds like we really could get some crackers out of this!
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Old 02-07-2013, 07:54 PM   #89
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I've used mozzarella, pepper jack, and 2 kinds of cheddar, and we've liked them all. I take one or two to work everyday and top with tuna, pimento cheese, jalapeno slices, or chili. My co-workers are amazed because they look and are so good. I think topping them with guacamole would also be delish.
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Old 02-08-2013, 08:29 PM   #90
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I made some more of these this afternoon. I used mozz this time. I flattened 4 of them (I even give them a little rim), and patted two into a round bun shape. I wanted to see what that texture would be like.

Anyway, as I got my stuff together to throw together this incredibly simple recipe, my brother took up his station off my left shoulder to watch every move I made. He's developmentally disabled and has lived with me for several years after our parents died. He's a well loved, tolerated, fixture in our family. He LOVES food.. any kind at all. Secondly he LOVES watching me make food.

So, there he is, and I finished up the bake and immediately added some pizza sauce to 2 of them with more mozz and some pepperoni and melted/toasted them for 2 or 3 minutes under the broiler. I gave one to him. I made one for me. I put the 4 plain ones remaining on a plate on the kitchen island to cool before I bagged them up for the refrigerator.

Unfortunately, my brother liked them more than I realized. When I went back to the kitchen later to retrieve the 4 cooling cheese rounds, they had vanished. I will never learn... Making more tomorrow. They're going in a lock box!
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