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Old 06-30-2013, 10:43 AM   #421
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This thread started by Ouiz will explain the Potato Hack, Billie. I did it for 5 days, a 1 day rest and then resumed for 3 days. Lost 9# first round, regained 1# during the break, lost no more in my 3-day second round. Love the new picture, Billie!

A DD Hack

Last edited by buttoni; 06-30-2013 at 10:46 AM..
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Old 07-15-2013, 06:28 PM   #422
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I just tried buttoni's lupin lemon cookies !!!!!! They are delicious!!There is no aftertaste at all. They dont taste like a knock off either
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Old 07-15-2013, 06:33 PM   #423
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Glad you liked them Eagle. I miss them but can't eat lupin anymore. I thought they were right up there with some of my best cookies to date. But lupin flour doesn't like me.
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Old 08-09-2013, 04:21 AM   #424
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Crackers made from lupin flour. I had a recipe for a crispy cinnamon cereal and tried it with the lupin flour. Since it worked well, I changed the ingredients for a cracker. I liked it more than anything I've tried so far. All of the other cracker recipes had flax meal and I didn't like the taste...Here is what I came up with.
1/2 cup lupin flour
1/2 cup almond meal or flour
1 Tablespoon oil
1 large egg
flavor as you like...I used 1 teaspoon of Mrs Dash, Italian dried herbs and salt to taste.
Mix well it should be like a pie dough. Roll out to about a 9x11 size on parchment paper. Dust with more almond flour if needed. Score into about 50 squares. Bake on the cookie sheet with parchment at 300 degrees for 15 min. Then, lower to 250 and bake for 10-20 more min. Looking for a crispy cracker, don't burn. I then broke them apart and left them in the oven turned off for a couple of hours and they seemed to get more crisp. Have fun changing the flavors with other things. If I figured it out right, it is 1 net carb for 5 crackers.
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Old 08-09-2013, 06:04 AM   #425
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Looking forward to trying this.
Thanks Betty!
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Old 08-09-2013, 06:45 AM   #426
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Quote:
Originally Posted by bettycooker View Post
Crackers made from lupin flour. I had a recipe for a crispy cinnamon cereal and tried it with the lupin flour. Since it worked well, I changed the ingredients for a cracker. I liked it more than anything I've tried so far. All of the other cracker recipes had flax meal and I didn't like the taste...Here is what I came up with.
1/2 cup lupin flour
1/2 cup almond meal or flour
1 Tablespoon oil
1 large egg
flavor as you like...I used 1 teaspoon of Mrs Dash, Italian dried herbs and salt to taste.
Mix well it should be like a pie dough. Roll out to about a 9x11 size on parchment paper. Dust with more almond flour if needed. Score into about 50 squares. Bake on the cookie sheet with parchment at 300 degrees for 15 min. Then, lower to 250 and bake for 10-20 more min. Looking for a crispy cracker, don't burn. I then broke them apart and left them in the oven turned off for a couple of hours and they seemed to get more crisp. Have fun changing the flavors with other things. If I figured it out right, it is 1 net carb for 5 crackers.
Sounds good. I made some lupin crackers awhile back. Looking forward to trying these.
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Old 08-09-2013, 11:21 PM   #427
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Lupin off the Menu?

Quote:
Originally Posted by buttoni View Post
Glad you liked them Eagle. I miss them but can't eat lupin anymore. I thought they were right up there with some of my best cookies to date. But lupin flour doesn't like me.
I've just started using lupin. I don't want to pry, but in general, what did you find was the problem with lupin?
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Old 08-10-2013, 12:58 AM   #428
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I've just started using lupin. I don't want to pry, but in general, what did you find was the problem with lupin?

Look at post #417 on the previous page for the answer.
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Old 08-10-2013, 02:53 AM   #429
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Look at post #417 on the previous page for the answer.
Yikes! So sorry for Peggy. At least she appears to have nailed the problem. I will keep an eye out for any similar effects.
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Old 08-13-2013, 03:12 AM   #430
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Sorry, Ozcook, I was out of town. And thank you Watcher, for pointing her to the correct post. I'm no longer getting those red patches on my skin (60 days now), so I'm absolutely CERTAIN the lupin flour triggered off that problem. So much so I called my doctor's office to relay to him that was clearly the problem, and not the rare skin fungus he diagnosed. For an incurable skin disease that visible to just vanish when I stopped eating lupin.....absolutely no doubt that's what caused the red patches.

Last edited by buttoni; 08-13-2013 at 03:14 AM..
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Old 11-01-2013, 12:36 PM   #431
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I just made a banana nut bread that tasted pretty good, a nice color; and I'm guessing about 3 carbs a slice. I have a long loaf pan, and got 12 good-sized slices:

l/2 cup Lupin flour
l/2 cup almond flour
2 T coconut flour
6 eggs
2 T cream cheese
1 t vanilla
1 med ripe banana
2 T Truvia (or whatever sweetner you use)
1 t baking soda
l/2 t baking powder
1 t salt
l/4 cup chopped walnuts

Preheat oven to 350 degrees.

Mix banana and cream cheese, vanilla, Truvia and eggs. Add flours, salt, baking soda, baking powder. Pour in a loaf pan and sprinkle walnuts on top. Bake for about 30 minutes.

Last edited by Redeemed; 11-01-2013 at 12:37 PM..
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Old 11-01-2013, 05:38 PM   #432
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Yumm! Will have to try this with my new banana flavoring. Thanks for posting!
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Old 11-01-2013, 06:00 PM   #433
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I was thinking of adding a little banana flavoring, but didn't know if it would need it. My next loaf will be a zucchini and some spices instead of the banana to get the carb count down really low. This texture was soft and moist, not as coarse as straight lupin bread.
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Old 11-01-2013, 06:28 PM   #434
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Thank you for this! Can't wait to try it.
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Old 11-01-2013, 06:47 PM   #435
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Your welcome! Even my husband said it was good, and he is not a low carb bread fan.
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Old 11-02-2013, 04:19 AM   #436
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Thanks for posting. I still have some lupin flour to use.
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Old 11-02-2013, 04:20 AM   #437
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Was 2 tbsp truvia all you used to sweeten this bread?
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Old 11-02-2013, 05:26 AM   #438
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Yes. 2 tablespoons. Just because my husband doesn't like things too sweet. When I ate mine, I put butter and one teaspoon of strawberry jam on. Great with my morning coffee. Like you, I had to use up some stored lupin flour, so I gave this a try. I think the basic recipe will be what I'll use from now on and just alternate the banana for any type of veggie or fruit. I think the cream cheese added alot to the recipe also. I think Tagatose instead of Truvia would have worked really well, but I ran out and like Truvia anyway. Test the batter when you make it to see if you want the bread sweeter.
I was looking at that crockpot pear jam recipe that Esther and Charski were posting about a few threads back; and thought that would be great with this.

Last edited by Redeemed; 11-02-2013 at 05:37 AM..
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Old 11-02-2013, 08:42 AM   #439
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I made your bread Redeemed and it is very good. I did add more sweetner and some banana extract. Yum

Last edited by Brendajm; 11-02-2013 at 08:43 AM..
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Old 11-02-2013, 10:42 AM   #440
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Well I thought I had a great loaf till we cut in the middle and it was still gooooeeeyy. Yuck. I wrapped up with foil , left an opening for steam to escape and had to bake an additional 45 minutes!!?? I am thinking I should of used a much skinnier pan or decided into 2 small loaves. Grrrr. It still tastes good. But not so,pretty anymore.
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Old 11-02-2013, 03:12 PM   #441
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Well I thought I had a great loaf till we cut in the middle and it was still gooooeeeyy. Yuck. I wrapped up with foil , left an opening for steam to escape and had to bake an additional 45 minutes!!?? I am thinking I should of used a much skinnier pan or decided into 2 small loaves. Grrrr. It still tastes good. But not so,pretty anymore.
Oh no! I have a silicon loave pan that is longer than a glass Pyrex pan. Well, at least you know how long to cook yours now. Anyway, I'm glad you liked the taste. Still disappointing, though, I'm sure. Might be good for others to test with a clean knife or toothpick before taking theirs out. Could be my oven is hotter than others.

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Old 11-12-2013, 02:30 PM   #442
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Anyone still baking with Lupin flour? I still make the omm post 268 -thanks again Ouizoid- and wondered if anyone else is still trying it.
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Old 11-12-2013, 05:50 PM   #443
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Anyone still baking with Lupin flour? I still make the omm post 268 -thanks again Ouizoid- and wondered if anyone else is still trying it.
Yup, I'm still making a lupin flour & oat fibre omm a few times a week.
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Old 11-12-2013, 07:01 PM   #444
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I'd been gone for 4m months, and didn't do and baking while I was gone. I got back last month, but haven't gotten back into it yet.
I was still trying to get my bread to come out just right.
I'm not a banana bread fan (and cannot stand imitation banana), so doubt I'll try that (definitely not with banana flavoring), and not a pear fan, so that's out. But might would try it as zucchini bread if I had zucchini. Might even give it a try as pumpkin bread. HMmmmm, just maybe.
Gotta find a recipe (or recipes) I like with the lupin to use all these bags I have. Don't think I ever tried the OMM with lupin. Don't remember it. Need to go back & check it out.
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Old 11-12-2013, 08:17 PM   #445
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Billie, I'm looking forward to your latest try at the bread. Please.
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Old 11-12-2013, 08:37 PM   #446
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Not sure when it will be. I'll post my results WHEN I do.
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Old 11-13-2013, 04:15 AM   #447
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I regularly make a snack cake with lupin flour.
Protein chocolate Snack Cake Soobee
¼ cup lupin flour
1/3 cup pea protein
2 Tbs oat fiber
3 eggs
¼ tsp. salt
¼ cup cocoa
1 teaspoon baking powder
1 teaspoon glucomannan
2 oz. chopped nuts
½ oz. coconut
¼ tsp sucralose
½ tsp stevia
¼ tsp instant coffee
1 tsp vanilla
1/3 cup erythritol
Water to make a batter, about 1 1/ cups.
Mix ingredients together. Nuke covered for 6 minutes.
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Old 11-13-2013, 06:01 AM   #448
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I regularly make a snack cake with lupin flour.
Protein chocolate Snack Cake Soobee
¼ cup lupin flour
1/3 cup pea protein
2 Tbs oat fiber
3 eggs
¼ tsp. salt
¼ cup cocoa
1 teaspoon baking powder
1 teaspoon glucomannan
2 oz. chopped nuts
½ oz. coconut
¼ tsp sucralose
½ tsp stevia
¼ tsp instant coffee
1 tsp vanilla
1/3 cup erythritol
Water to make a batter, about 1 1/ cups.
Mix ingredients together. Nuke covered for 6 minutes.
That looks really good! What size/shape dish do you use to nuke it in?
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Old 11-13-2013, 08:39 AM   #449
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I'm still using it especially in cornbread where I replaced all the almond flour with it but I also replace half the almond flour in other recipes with lupin flour. I haven't been baking much lately though.
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Old 11-14-2013, 08:58 PM   #450
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I'm still using Lupin. Mostly for OMM and Quick breads. Tomorrow, I want to make those Samoa cookies I made when I just got the flour. Those were really good.
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