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Old 03-02-2013, 08:40 PM   #151
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Your cookies sound great! I will have to give them a try.

I have been making micro muffins (bread) with oat fibre and lupin flour and they have been turning out really nice for me.

Today I subbed the lupin flour for flax in my micro cinnamon bun recipe and it was nice, but a bit dryish. Next time I'll add some butter to the batter to see if that makes it moister. Nevertheless it was VERY tasty!
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Old 03-03-2013, 05:40 PM   #152
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The cookies were really awesome. They tasted even better today! The ones that were soft yesterday, were crispier today and had a perfect texture. I will be making these again for sure.
Yaz, what is your recipe for your micro muffins with the lupin flour? Thx
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Old 03-03-2013, 07:13 PM   #153
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Netrition placed an order today. Lupin flour is expected to be in stock within a couple weeks. Thanks for the suggestion!
That's great!! I think I will wait to put another order in until they get this flour in stock!

Thanks for letting us know!!
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Old 03-03-2013, 07:44 PM   #154
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The cookies were really awesome. They tasted even better today! The ones that were soft yesterday, were crispier today and had a perfect texture. I will be making these again for sure.
Yaz, what is your recipe for your micro muffins with the lupin flour? Thx
Here is the link, it's on the previous page.


http://www.lowcarbfriends.com/bbs/lo...l#post16277779
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Old 03-05-2013, 10:21 AM   #155
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Garlic Cheese Biscuits!
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Old 03-05-2013, 10:28 AM   #156
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Garlic Cheese Biscuits!
Those look wonderful! Don't tease us that way! recipe please!
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Old 03-05-2013, 10:32 AM   #157
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Darn it. I can't figure out how to make that pic smaller. Sorry guys, I'm tech challenged.

I just threw this together as an experiment. I had already melted 2 TBS of Butter and added an egg, 1 tsp baking powder and 4 TBS of lupin flour and was going to make a microwave muffin and then decided to try some biscuits instead. I added 1 TBS of egg white powder, 1/2 tsp of gluc, threw in some shredded cheese, (sorry didn't measure), 1 TBS buttermilk, 1 tsp garlic powder, and a dash of salt, added another TBS of Lupin flour. Then baked in the oven at 350. Sorry didn't even time it. Just took them out when they looked ready. LOL. These were not bad for an experiment. The texture was fantastic. My son loved them. They need a little tweaking because I think the ratio of the ingredients needs to be improved. They texture was on point. Very biscuit like. The taste though reminded me of garlic flavored cheezits than cheese garlic biscuits.
Bottom line, I am impressed! - I don't detect any aftertaste other than I used too much garlic.
I need to go shopping, I am low on butter and I plan on doing some more lupin experiments today.

Last edited by tulipsandroses; 03-05-2013 at 10:43 AM..
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Old 03-05-2013, 11:30 AM   #158
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Originally Posted by tulipsandroses View Post
Darn it. I can't figure out how to make that pic smaller. Sorry guys, I'm tech challenged.

I just threw this together as an experiment. I had already melted 2 TBS of Butter and added an egg, 1 tsp baking powder and 4 TBS of lupin flour and was going to make a microwave muffin and then decided to try some biscuits instead. I added 1 TBS of egg white powder, 1/2 tsp of gluc, threw in some shredded cheese, (sorry didn't measure), 1 TBS buttermilk, 1 tsp garlic powder, and a dash of salt, added another TBS of Lupin flour. Then baked in the oven at 350. Sorry didn't even time it. Just took them out when they looked ready. LOL. These were not bad for an experiment. The texture was fantastic. My son loved them. They need a little tweaking because I think the ratio of the ingredients needs to be improved. They texture was on point. Very biscuit like. The taste though reminded me of garlic flavored cheezits than cheese garlic biscuits.
Bottom line, I am impressed! - I don't detect any aftertaste other than I used too much garlic.
I need to go shopping, I am low on butter and I plan on doing some more lupin experiments today.
I love buttermilk biscuits. I love Cheez-its.

I have made delicious garlic biscuits with almond flour but I bet they are very high calorie, too.

I need to experiment too. Glad you are doing such a great job of experimenting!
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Old 03-05-2013, 12:57 PM   #159
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Originally Posted by tulipsandroses View Post
Darn it. I can't figure out how to make that pic smaller. Sorry guys, I'm tech challenged.

I just threw this together as an experiment. I had already melted 2 TBS of Butter and added an egg, 1 tsp baking powder and 4 TBS of lupin flour and was going to make a microwave muffin and then decided to try some biscuits instead. I added 1 TBS of egg white powder, 1/2 tsp of gluc, threw in some shredded cheese, (sorry didn't measure), 1 TBS buttermilk, 1 tsp garlic powder, and a dash of salt, added another TBS of Lupin flour. Then baked in the oven at 350. Sorry didn't even time it. Just took them out when they looked ready. LOL. These were not bad for an experiment. The texture was fantastic. My son loved them. They need a little tweaking because I think the ratio of the ingredients needs to be improved. They texture was on point. Very biscuit like. The taste though reminded me of garlic flavored cheezits than cheese garlic biscuits.
Bottom line, I am impressed! - I don't detect any aftertaste other than I used too much garlic.
I need to go shopping, I am low on butter and I plan on doing some more lupin experiments today.
They look great!
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Old 03-05-2013, 04:31 PM   #160
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So glad netrition will be carrying this. I'm holding my big order until it is available and then the experiments will start!
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Old 03-05-2013, 06:03 PM   #161
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Old 03-05-2013, 07:28 PM   #162
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Thanks guys. Here's another experiment. Sorry I am not a food stylist so this looks messy but it was a very very tasty cookie!
I used 1/2 cup almond flour and 1/2 cup Lupin Flour, added shredded coconut and topped with sugar free chocolate sauce and Tagatose Caramel Sauce.



So there were some flops with my experiments. I tried to sub the almond flour in the chocolate mayo pound cake but that did not go well. The taste was weird. I still used the vital wheat gluten but I don't think the vital wheat gluten and lupin is a good combo. That cake is now in the garbage

I made more biscuits. No cheese. Just plain biscuits, no other flour but the lupin flour and I was surprised that the taste was not off putting at all. Topped with butter and drizzled sugar free honey syrup on top. Yummo!

Another flop was a crust for a Jamaican Beef Patty. I just cannot get the dough right to roll it flat. It crumbles too much when I try to do that. So to save it, I added some LC Biscuit Flour to make the crust. Not bad, the taste was there, very close in taste to what I remember it tasting like, but the flaky texture was not there. It was crispy instead of flaky.


On to the next flop, hamburger rolls. I did not use another flour and lupin on its own, plain like the way I tried to use it here is not a pleasant taste. It needs flavor. I don't know what other flour could be used to make quick hamburger rolls. The texture is great for this application but it did not work taste wise on its own here for rolls the way it worked on its own for the biscuits.

I hope some of you great cooks out there like this flour and experiment with it. It has great potential.
Unfortunately I have a bit of a tummy ache due to all the tasting and experimenting. Thats the other thing I like about it. For me, its hard to over eat something when it has all this fiber.

Last edited by tulipsandroses; 03-05-2013 at 07:59 PM..
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Old 03-06-2013, 05:42 AM   #163
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Thanks guys. Here's another experiment. Sorry I am not a food stylist so this looks messy but it was a very very tasty cookie!
I used 1/2 cup almond flour and 1/2 cup Lupin Flour, added shredded coconut and topped with sugar free chocolate sauce and Tagatose Caramel Sauce.



So there were some flops with my experiments. I tried to sub the almond flour in the chocolate mayo pound cake but that did not go well. The taste was weird. I still used the vital wheat gluten but I don't think the vital wheat gluten and lupin is a good combo. That cake is now in the garbage

I made more biscuits. No cheese. Just plain biscuits, no other flour but the lupin flour and I was surprised that the taste was not off putting at all. Topped with butter and drizzled sugar free honey syrup on top. Yummo!

Another flop was a crust for a Jamaican Beef Patty. I just cannot get the dough right to roll it flat. It crumbles too much when I try to do that. So to save it, I added some LC Biscuit Flour to make the crust. Not bad, the taste was there, very close in taste to what I remember it tasting like, but the flaky texture was not there. It was crispy instead of flaky.


On to the next flop, hamburger rolls. I did not use another flour and lupin on its own, plain like the way I tried to use it here is not a pleasant taste. It needs flavor. I don't know what other flour could be used to make quick hamburger rolls. The texture is great for this application but it did not work taste wise on its own here for rolls the way it worked on its own for the biscuits.

I hope some of you great cooks out there like this flour and experiment with it. It has great potential.
Unfortunately I have a bit of a tummy ache due to all the tasting and experimenting. Thats the other thing I like about it. For me, its hard to over eat something when it has all this fiber.
I made your biscuts yesterday, and toasted them this morning. So good toasted. The texture and flavor is better than just about anything I've tried so far - high or low carb. Your cookies look fabulous. I'm going to try to make peaut butter cookies.
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Old 03-06-2013, 06:57 AM   #164
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I'm glad you liked the biscuits Redeemed. I had one of the plain ones this morning with bacon and a fried egg and it was fabulous. I'm going to make another attempt at the hamburger rolls later today. I warmed up the left over biscuit in the microwave and it got softer than it was yesterday so I believe a hamburger roll is very possible. I used to like potato rolls for my burgers, I'm wondering if its possible to do a roll with lupin flour and mashed cauli? Hmm. Guess I will find out later.
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Old 03-06-2013, 07:03 AM   #165
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Thanks guys. Here's another experiment. Sorry I am not a food stylist so this looks messy but it was a very very tasty cookie!
I used 1/2 cup almond flour and 1/2 cup Lupin Flour, added shredded coconut and topped with sugar free chocolate sauce and Tagatose Caramel Sauce.



So there were some flops with my experiments. I tried to sub the almond flour in the chocolate mayo pound cake but that did not go well. The taste was weird. I still used the vital wheat gluten but I don't think the vital wheat gluten and lupin is a good combo. That cake is now in the garbage

I made more biscuits. No cheese. Just plain biscuits, no other flour but the lupin flour and I was surprised that the taste was not off putting at all. Topped with butter and drizzled sugar free honey syrup on top. Yummo!

Another flop was a crust for a Jamaican Beef Patty. I just cannot get the dough right to roll it flat. It crumbles too much when I try to do that. So to save it, I added some LC Biscuit Flour to make the crust. Not bad, the taste was there, very close in taste to what I remember it tasting like, but the flaky texture was not there. It was crispy instead of flaky.


On to the next flop, hamburger rolls. I did not use another flour and lupin on its own, plain like the way I tried to use it here is not a pleasant taste. It needs flavor. I don't know what other flour could be used to make quick hamburger rolls. The texture is great for this application but it did not work taste wise on its own here for rolls the way it worked on its own for the biscuits.

I hope some of you great cooks out there like this flour and experiment with it. It has great potential.
Unfortunately I have a bit of a tummy ache due to all the tasting and experimenting. Thats the other thing I like about it. For me, its hard to over eat something when it has all this fiber.
is there a recipe somewhere for the above cookies and I just missed it? they look wonderful-also the recipe for tagatose caramel? I have ordered the lupin flour yesterday and I am anxious to try but I need a recipe I am afraid-hopefully one of these days I can figure all of this out! thanks for any help!
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Old 03-06-2013, 07:10 AM   #166
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In my imagination I ordered tagatose from netrition (because I need several thousand more low carb products!) so I'm interested in the tagatose caramel, too.
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Old 03-06-2013, 07:18 AM   #167
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is there a recipe somewhere for the above cookies and I just missed it? they look wonderful-also the recipe for tagatose caramel? I have ordered the lupin flour yesterday and I am anxious to try but I need a recipe I am afraid-hopefully one of these days I can figure all of this out! thanks for any help!
See post #162. The carmel sauce recipe by Soobee with Tagatose is on the Tagatose thread .

Last edited by Redeemed; 03-06-2013 at 07:19 AM..
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Old 03-06-2013, 07:34 AM   #168
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Thanks Redeemed-for the Tagatose thread info--I had seen the first post with the cookies but assumed there was more to the recipe than the flours and the coconut--ie eggs, or oil, something to bind the cookie? that is why I asked? like I said--I am not much of a baker--lol--but I figured even I couldn't make a cookie with those ingredients? still learning here!

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Old 03-06-2013, 07:44 AM   #169
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Hi Jbatchelor, I'm not much of a baker myself either. In fact, this was the 2nd time in my grumble grumble years on earth, LOL that I've ever made cookies. See post #150 on this thread for my first cookie attempt. I posted the recipe I tweaked for my first cookie attempt. I did the same thing with these cookies, omitted the chocolate bar and replaced the macadamias I used in the first cookie with unsweetened shredded coconut.
The original recipe I posted uses ground oats as well, but I left that out and just used 1/2 cup almond flour and 1/2 cup lupin flour. I also added 2 TBS of sugar free honey syrup as suggested by Buttoni when she made her lemon cookies. I also did not use baking soda. Just 1 tsp of baking powder.

Original cookie recipe that I tweaked posted on this pagehttp://www.lowcarbfriends.com/bbs/lo...n-flour-5.html

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Old 03-06-2013, 08:16 AM   #170
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well thanks for leading me by the hand--I guess these special ingredients intimidate me way too much!! I will have to try to get over that if I am to succeed at baking this way-and I need to learn how to do this--I have a terrible sweet tooth! which gets me into trouble if I don't have something legal--thanks again for leading the helpless thru the murky waters!

Jeanne
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Old 03-08-2013, 08:32 AM   #171
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Lupin Flour is now in stock at Netrition.
Lopino Lupin Flour
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Old 03-08-2013, 10:28 AM   #172
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Oh, that's good to hear!
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Old 03-08-2013, 03:52 PM   #173
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Great! It would be nice if they showed the nutritional information, though.
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Old 03-08-2013, 05:59 PM   #174
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Great! It would be nice if they showed the nutritional information, though.
Serving Size: 1/4 cup (30g)
Servings Per Container: 15

Amount per Serving:
Calories: 74 Calories from Fat: 20

Total Fat 2g
Sat fat: 0
Trans Fat 0
Cholesterol 0mg
Sodium 10mg
Potassium 240mg
Total Carbohydrate 12g
Dietary Fiber 11g
Sugars 1g
Protein 12g
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Old 03-08-2013, 06:28 PM   #175
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Thank you, Judy!
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Old 03-08-2013, 06:30 PM   #176
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I'm a helper!

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Old 03-08-2013, 06:32 PM   #177
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Old 03-09-2013, 07:58 PM   #178
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Peanut Butter Cookies

I made these this evening. They brown very quickly, so you need to keep an eye on them while they're baking. They were brown, the same color as high carb pb cookies. These held together nicely. I would have liked these to be a little more crispy, but all in all they were good.

1 cup lupin flour
3/4 cup tagatose
1 tsp. baking powder
l/4 tsp. salt
1 stick soft butter
1/2 cup peanut butter
1 egg
1 tsp. vanilla

Cream butter, tagatose, mix in egg and vanilla, peanut butter. Add the mix of lupin flour, baking powder, salt. Mix all together. Form small balls of cookie dough and flatten. Place on greased cookie sheet. Bake at 350, and check after 7 minutes to see if they are done. Makes 18 cookies.

Last edited by Redeemed; 03-09-2013 at 08:02 PM..
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Old 03-10-2013, 03:06 PM   #179
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Just made Buttoni's Lupin Lemon Cookies post 87. They are wonderful!!! I added 2 tablespoons of poppy seeds.

I also made the chocolate cookies and they are wonderful as well. We love them both!
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Old 03-11-2013, 11:27 AM   #180
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I finally have some time tonight to try out chili mango's lupin protein bread. Wish me luck! I only have a standard size loaf pan, so hopefully it'll still work out okay, guess I'll need to reduce the baking time.
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