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Old 04-16-2013, 02:00 PM   #301
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Quote:
Originally Posted by Deb34 View Post
did you post your recipe anywhere? like here? with the revised ingredients/amounts?

my local LC store will be getting some lupin flour hopefully soon so I'm dying to try to make my own pasta so if you could post what you did and how much LF you used, that would be great.
This is the recipe I'm working with:

1/2 tsp. baking powder
1½ T. glucomannan powder (Konjac powder)
1½ T. oat fiber (NOT oat flour or oat bran, which are much higher in carbs)
1/2 T lupin Flour
1/8 tsp. salt
¼ c. +2 T. water
1 extra large or jumbo egg, beaten - I used 1 large egg + 5g egg whites
dash of italian seasoning
dash of dried parsley

I let the "dough" sit for about 10 minutes before I start working with it.

I roll it out on a silpat sheet under saran wrap and cut with a pam sprayed pizza cutter.

I hang the noodles over a wooden spoon for 20 or so minutes to dry out while the water is boiling. I cook on a low simmer for 20 minutes.

http://www.lowcarbfriends.com/bbs/lo...l#post16325418

Last edited by Yaz; 04-16-2013 at 02:02 PM..
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Old 04-16-2013, 02:09 PM   #302
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Here's my latest creation I put a little lupin flour into: http://www.lowcarbfriends.com/bbs/lo...l#post16377132 We both liked these and I'll be trying other veggies in these little donut-shaped fritters. No bean-y taste from the lupin flour; no coconut taste from the coconut flour.
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Old 04-17-2013, 06:02 AM   #303
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Quote:
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Here's my latest creation I put a little lupin flour into: http://www.lowcarbfriends.com/bbs/lo...l#post16377132 We both liked these and I'll be trying other veggies in these little donut-shaped fritters. No bean-y taste from the lupin flour; no coconut taste from the coconut flour.
They look delicious! They look like bagles. Could a person cut them in half, toast them, and add butter?
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Old 04-17-2013, 06:27 AM   #304
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I am so going to try these noodles and Peggys dumpings.. So many recipes I want to try and so little time.. HOw do you think these noodles would work in a scampi sauce??
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Old 04-17-2013, 11:08 AM   #305
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Quote:
Originally Posted by Redeemed View Post
They look delicious! They look like bagles. Could a person cut them in half, toast them, and add butter?
I suspect the zucchini's moisture content would inhibit toasting, but gee, I was thinking of them as a veggie side, not bread. Even the sweet variation was an after thought when I was uploading the recipe to my site. Just never occurred to me to toast one. We scarfed 'em down so fast.........as is. Love my veggies.
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Old 04-17-2013, 05:04 PM   #306
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Your zucchini donuts look lovely. *drool*
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Old 04-17-2013, 07:20 PM   #307
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Thanks, Nigel.
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Old 04-17-2013, 07:36 PM   #308
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Originally Posted by Redeemed View Post
They look delicious! They look like bagles. Could a person cut them in half, toast them, and add butter?
Yes!
Just made them tonight.
I have a mini-donut-maker and did just that -- cut a few in half, toasted and topped with butter.

They are delicious and have a great texture.

Thanks for this Peggy!
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Old 04-18-2013, 05:45 AM   #309
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Glad you liked those, Judy. I'm going to try them with cooked, mashed yellow squash and a little fresh minced onion next time.
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Old 04-18-2013, 08:02 AM   #310
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I bet they could be fried like a potato cake!
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Old 04-18-2013, 09:35 AM   #311
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Oh, sure they could.
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Old 04-18-2013, 10:32 AM   #312
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Quote:
Originally Posted by Yaz View Post
This is the recipe I'm working with:

1/2 tsp. baking powder
1½ T. glucomannan powder (Konjac powder)
1½ T. oat fiber (NOT oat flour or oat bran, which are much higher in carbs)
1/2 T lupin Flour
1/8 tsp. salt
¼ c. +2 T. water
1 extra large or jumbo egg, beaten - I used 1 large egg + 5g egg whites
dash of italian seasoning
dash of dried parsley

I let the "dough" sit for about 10 minutes before I start working with it.

I roll it out on a silpat sheet under saran wrap and cut with a pam sprayed pizza cutter.

I hang the noodles over a wooden spoon for 20 or so minutes to dry out while the water is boiling. I cook on a low simmer for 20 minutes.

http://www.lowcarbfriends.com/bbs/lo...l#post16325418

about how much pasta does your recipe make? sorry for all the questions but I wonder if this feeds a small number like 1 or 2 or does this make a lot of pasta.
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Old 04-18-2013, 03:55 PM   #313
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It makes a LOT of pasta (for me!) It is easly 2 servings, but then I don't eat a lot at a time. I would say a big guy could eat it all.
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Old 04-19-2013, 02:18 PM   #314
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Been making the muffins in post #268 (thanks Ouizoid!) the last few nights. Finally found one of these microwave muffins that works for me - no allergens, doesn't spike my bg, and tastes good!

I will soon have to order another bag of Lupin flour from Netrition.
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Old 04-19-2013, 04:14 PM   #315
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Oat Fibre, Lupin Flour, Cream Cheese & Protein Microwave Pound Cake

I saw a recipe on Pinterest for a carby high calorie Pound Cake and was inspired to try and make one with oat fiber.

I haven't tasted it yet, it's still cooling but the batter tasted AWESOME!

Ingredients
3 tbsp Oat Fiber 500
1 tsp Lupin Flour
15g 1/3 Less Fat Cream Cheese
53g Egg Whites
1/2 tsp Konjac Glucomannan
5g Pea Protein Isolate
5g Whey Protein Concentrate - could use Vanilla
dash of salt
1-2 tbsp Sugar Free French Vanilla Syrup
1 tsp LorAnn Buttery Vanilla Emulsion
1/2 tsp Pure Vanilla Extract
1/4 tsp Butter Extract


Directions:

Mix softened cream cheese with splenda, add egg whites in pyrex bowl.
In another bowl mix dry ingredients, add to wet.

Mix until incorporated, it will be very doughy.

After lumps are smoothed out, add sugar free syrup and incorporate. Add water until it's a smooth batter consistency.

Microwave for 2 + 2 minutes.
Attached Images
File Type: jpg 20130419_190359.jpg (25.2 KB, 48 views)
File Type: jpg Pound Cake.jpg (28.0 KB, 44 views)
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Old 04-19-2013, 05:30 PM   #316
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I'd love to know the verdict on the pound cake

And what does micro for 2 + 2 minutes mean?

Thanks
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Old 04-19-2013, 06:28 PM   #317
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I'd love to know the verdict on the pound cake

And what does micro for 2 + 2 minutes mean?

Thanks
It mean's micro for 2 minutes then another 2 minutes. I do this to give it a chance to deflate a little in between nukes.
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Old 04-19-2013, 08:07 PM   #318
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Sounds and looks nice, Yaz. How was the taste?
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Old 04-19-2013, 08:34 PM   #319
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Sounds and looks nice, Yaz. How was the taste?
It was really good. Moist enough for me. Others may want to use full fat cream cheese and butter but I'm trying to keep calories low. Next time I'll cut back a little on the SF Vanilla Syrup and use a little more butter extract.

I covered it with coconut oil chocolate frosting and it was soooooooooo good!

I haven't had pound cake in years so I don't really know how it compares taste wise, but I really liked the flavour and texture of this cake.

I've been giving some of my chocolate brownie versions to the make up artists on some of the tv shows I've been working on and they are now converts to oat fiber muffins!
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Old 04-20-2013, 05:00 AM   #320
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That sounds yummy. I can't read the nutrition counts. How many Calories and carbs?? Thanks
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Old 04-20-2013, 06:16 AM   #321
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That sounds yummy. I can't read the nutrition counts. How many Calories and carbs?? Thanks
If you click on the picture for the nut stats it will open in a larger size in a new browser window.
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Old 04-23-2013, 03:45 PM   #322
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Deelicious lupin pumpkin OMM

I wanted a low calorie/high protein afternoon snack and this was my usual lowcal OMM with lupin flour subbing for the protein powder i usually use:

2 TB lupin
2 TB oatfiber
1/2 tsp baking powder
1 Tbs eggwhite powder
2 Tbs pumpkin puree
1/2 tsp pumpkin pie spice

liquid: a combo of almond milk and WF sf maple syrup--a dollop of each until the batter looked right

nuke 2-3 minutes

so good!
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Old 04-23-2013, 08:15 PM   #323
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That sounds GREAT, Ouiz!
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Old 04-24-2013, 07:16 AM   #324
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Quote:
Originally Posted by JMCM1 View Post
Yes!
Just made them tonight.
I have a mini-donut-maker and did just that -- cut a few in half, toasted and topped with butter.

They are delicious and have a great texture.

Thanks for this Peggy!
Re: Peggy's donuts:

I just made these in my mini donut pan. These are delicious! I didn't have whey protein powder on hand, so I had to sub with a TBLS Bob's Red Mill Low Carb Bread Mix. I think this would make a great flat bread. I think it's the ceyenne pepper that adds something special to the taste.
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Old 04-24-2013, 09:11 AM   #325
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Yes, I think it's the onion powder and cayenne that make these so tasty. Glad you enjoyed them, Redeemed.
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Old 04-24-2013, 08:56 PM   #326
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Yes, I think it's the onion powder and cayenne that make these so tasty. Glad you enjoyed them, Redeemed.
Yes. Thank you for this great recipe. I just made a batch of the recipe and poured into my muffin top pan (made 5). They toasted nicely. Now I have delicious hamburger buns for California hamburgers tomorrow. They will also make a nice base for tuna burgers.
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Old 04-24-2013, 09:02 PM   #327
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Quote:
Originally Posted by ouizoid View Post
Deelicious lupin pumpkin OMM

I wanted a low calorie/high protein afternoon snack and this was my usual lowcal OMM with lupin flour subbing for the protein powder i usually use:

2 TB lupin
2 TB oatfiber
1/2 tsp baking powder
1 Tbs eggwhite powder
2 Tbs pumpkin puree
1/2 tsp pumpkin pie spice

liquid: a combo of almond milk and WF sf maple syrup--a dollop of each until the batter looked right

nuke 2-3 minutes

so good!
I made it this morning and kind of ate it all day.
Ouiz - another winner! Thank you!
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Old 04-25-2013, 04:50 AM   #328
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Chocolate Cake

I used Ouizoid's pumpkin OMM recipe as a grid (tweaked) for this cake:

2 T Lupin Flour
1 T Almond Flour
1 T Hershey's Chocolate (powdered in the brown can)
1 T powdered egg whites
2 T grated zucchini
1 T Tagatose
1 T Truvia
l/2 t baking powder
1 egg
3 T Almond Coconut milk (Blue Diamond - unsweetened)

Mix dry ingredients and add to zucchini and beaten egg. Use Almond Coconut milk to get the consistency that looks right to you. Mix together and place in pyrex custard dish. Bake at 325 for l/2 hour. Makes 2 servings.

The Tagatose gives this an authentic chocolate cake flavor. However, the cake is very dense. I used cream cheese for the frosting.

Last edited by Redeemed; 04-25-2013 at 05:15 AM..
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Old 04-25-2013, 08:00 AM   #329
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yeah you guys!!!!!!!

I think this stuff is much better for my OMM than regular protein powder. It lends such a nice crumb and taste--and the calories still stay nice and low.

Going to make an apple one this afternoon (I eat carbs) with caramel davinci's.
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Old 04-25-2013, 08:34 AM   #330
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I like it too Ouiz. Much better than the coconut flour and protein powder version. I use your recipe almost every day and now I am going to try the pumpkin and chocolate versions. Thank You!
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