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Old 03-13-2013, 01:28 PM   #121
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I have made these three times--they are addicting!
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Old 03-13-2013, 01:28 PM   #122
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Those look awesome Linda!
I have not made these in a while. I'm going to try it with my new obsession Lupin Flour
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Old 03-15-2013, 09:49 PM   #123
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Every week, I make muffins with 1.25 C flax meal. This week I unthinkingly used that same amount of flax meal in my cheese rounds instead of the almond meal. It took 2 eggs to get the dough wet enough once I realized the mistake but we actually liked them for a change of pace. They were good with guacamole.
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Old 03-30-2013, 05:08 PM   #124
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French Version

I used 1 cup grated Gruyere, 1/4 cup cooked, crumbled bacon and 1/2 tsp onion powder (no garlic powder). Oh my goodness, I feel like I am sitting in a French bistro right now as I enjoy one of these.

Next up, an Italian and Mexican version.

Last edited by TBipp; 03-30-2013 at 05:10 PM..
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Old 03-30-2013, 05:11 PM   #125
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Oh my stars! May have to run to the store for Gruyere for special Easter happiness!
Thank you!
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Old 03-30-2013, 05:38 PM   #126
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I've been making these for pizza crusts, using olive oil instead of butter, no salt, and mild cheddar. Tried it with mozzarella but they were kind of rubbery rather than crust-like.

I roll or press out between 2 pieces of parchment paper and bake it right on the parchment paper (no pan) in my toaster oven. When it's done I blot it a bit, and put it right on a cooling rack. I bake it with toppings just on a piece of tinfoil. If I bake an extra one, I store it in a paper bag after it cools. Then it really is quite sturdy the next day.

I kind of overdosed on pizza for a while there, but when I feel like it again, I'm going to try to substitute some of the almond flour with some BTF and see if it lightens it up a bit. Not that it's really that heavy, if you roll it quite thin. The trick then is not to overbake or it will break easily.
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Old 03-31-2013, 04:10 AM   #127
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Quote:
Originally Posted by TBipp View Post
I used 1 cup grated Gruyere, 1/4 cup cooked, crumbled bacon and 1/2 tsp onion powder (no garlic powder). Oh my goodness, I feel like I am sitting in a French bistro right now as I enjoy one of these.

Next up, an Italian and Mexican version.

Would you mind sharing when you make the other versions? I have yet to even make the original rounds, but now on my list!
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Old 03-31-2013, 06:48 AM   #128
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Originally Posted by Tilly View Post
Would you mind sharing when you make the other versions? I have yet to even make the original rounds, but now on my list!
Yes, Tilly, I will share those versions. I just thought of another variation--Greek!
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Old 03-31-2013, 02:01 PM   #129
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Yes, Tilly, I will share those versions. I just thought of another variation--Greek!
Thanks!!!!
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Old 05-03-2013, 01:17 PM   #130
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Can't wait to make these again. So good. Thanks, op.
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Old 09-23-2013, 01:23 PM   #131
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Bumping this recipe to remind people what a gem it is...

I made a batch last night, and this week my breakfast is one of these with a hard fried egg, one slice of ham, and one slice of cheddar on it. It is do delicious!

This morning in a meeting I was eating it ,and one of my co-workers said "that looks so delicious but I could never eat that on my diet". I said, "oh this is totally part of my eating plan" and we had a very interesting conversation about LC.

If you havent tried this one, do! It is yummo!
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Old 09-23-2013, 03:45 PM   #132
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Thanks for bumping!! I forgot about this easy and tasty recipe!
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Old 09-23-2013, 03:52 PM   #133
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I have made the Italian version quite a few times now. A friend prefers this version to the French one but I prefer the French one.

I used 1 cup grated mozzerella and 1/4 cup tiny cubed pepperoni. You can reduce or eliminate the salt and still use garlic powder. They are so good topped with a chopped tomato bruschetta topping, either fresh or a chunky one from a jar. It is just like pizza.

You can make much smaller and bake in a whoopie pie pan. The next time I make either version, I may substitute 2 Tbsp. whipping cream for the butter.

I love that these are so filling and this is one of my favorite low carb recipes.
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Old 04-30-2014, 11:15 AM   #134
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Old 07-19-2014, 12:19 PM   #135
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These are so good and easy. Last night I made these the original way to serve with chicken slaw. Today I made them with fresh moz, 12 drops sucralose, 1 t vanilla, 1 t cinnamon and 1 extra T of butter. Omg. They were delicious. I ate one with sweetened strawberries. Yum. I think this recipe can be made into cookies which is what I am going to do next.

Accidentally, used the wrong side of my one cup collapsible measuring cup. That made the measurement about 3/4 cup for the almond flour and cheese. Not sure how it affected the outcome but will correct and see the next time.
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Old 07-19-2014, 12:35 PM   #136
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Thanks for bumping Jen! and Barbara too!!
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