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Old 01-11-2011, 08:11 PM   #91
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These are still wonderful when you want to make more than one.
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Old 01-11-2011, 08:45 PM   #92
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I use pecan meal and flax meal equally. We like them a lot with SF Strawberry jam.
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Old 01-11-2011, 09:07 PM   #93
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bumping so I can make these soon!
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Old 01-12-2011, 02:56 PM   #94
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Quote:
Originally Posted by EveH View Post
I use pecan meal and flax meal equally. We like them a lot with SF Strawberry jam.
Do you mean you use half pecan meal and half flax meal for the recipe or that you use either pecan meal or flax meal when you make the muffins? I think pecan meal would taste great in this but I don't know if straight pecan meal would do the trick.
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Old 06-22-2011, 09:21 PM   #95
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I just saw this and although it is long past, I thought I would bump it anyway for the recipes.

I mix them together or sometimes I mix one third almond meal, one third flaxmeal and one third pecan meal. We really like the texture of these.
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Old 06-25-2011, 01:46 PM   #96
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Originally Posted by Oregon Transplant View Post
Ok. They just came out of the oven. They are pretty flat. I beat the egg whites and even added a little cream of tarter. I gently folded into the rest of the ingredients and they are still flat! They are pretty dense and don't taste like banana at all. Maybe a flavoring oil would make the flavor stronger?
I haven't made these yet, but noticed your post about it being flat. When flatness started ruining my recipes I was told to buy new baking powder. When I did, everything returned to normal. Apparently baking powder can go off and stop working.

I thought about that when someone mentioned using yogurt, because yogurt helps to rise breads similar to how baking soda does.

Hope that helps. I'm gonna go look for my flax seed. I've been afraid of using them for baking ever since my Dobie Muffin Disaster years ago with the centers being wet and uncooked. But this sounds promising, and that people compared it favorably to Dobie, I might take another chance.
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Old 06-26-2011, 03:54 PM   #97
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[QUOTE=metqa;14769594]I haven't made these yet, but noticed your post about it being flat. When flatness started ruining my recipes I was told to buy new baking powder. When I did, everything returned to normal. Apparently baking powder can go off and stop working.

Check the date on your can of baking powder. Mine was really old and tossed it. But I have some no sodium baking powder that has only been in my freezer. Expiration date was March and it is still working!


I thought about that when someone mentioned using yogurt, because yogurt helps to rise breads similar to how baking soda does.

I have never heard this before about yogurt helping things rise, interesting.

Last edited by Tilly; 06-26-2011 at 03:55 PM.. Reason: content switch
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Old 06-26-2011, 06:41 PM   #98
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Bump
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Old 06-26-2011, 11:20 PM   #99
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[quote=Tilly;14771628]
Quote:
Originally Posted by metqa View Post
I haven't made these yet, but noticed your post about it being flat. When flatness started ruining my recipes I was told to buy new baking powder. When I did, everything returned to normal. Apparently baking powder can go off and stop working.

Check the date on your can of baking powder. Mine was really old and tossed it. But I have some no sodium baking powder that has only been in my freezer. Expiration date was March and it is still working!


I thought about that when someone mentioned using yogurt, because yogurt helps to rise breads similar to how baking soda does.

I have never heard this before about yogurt helping things rise, interesting.
Yeah, the yogurt thing sounds interesting, apparently the acid in the yogurt helps interact with the basic ingredients, I guess the baking powder and gives a bigger rise. Makes chemistry sense, but I'm a bread dough killer so I'll never know.
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Old 06-27-2011, 02:40 AM   #100
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[quote=metqa;14772236]
Quote:
Originally Posted by Tilly View Post

Yeah, the yogurt thing sounds interesting, apparently the acid in the yogurt helps interact with the basic ingredients, I guess the baking powder and gives a bigger rise. Makes chemistry sense,


but I'm a bread dough killer so I'll never know.
maybe it can be resuscitated!
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Old 06-29-2011, 08:17 AM   #101
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Hmm, might have to finally get some flaxmeal. Our Ingles has it BOGO this week.
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Old 07-02-2011, 06:06 AM   #102
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These are legal for induction, right? I hope so because I just made a batch and YUM! :-)
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Old 07-03-2011, 12:06 AM   #103
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sounds yummm-O!! Did i miss the carb count??
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Old 07-04-2011, 05:54 AM   #104
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FYI, I never separate the eggs, just mix everything all together and bake. I also make a bigger muffin by putting more batter in the pan. I get less muffins but they are a great size! Even when I did the suggested amount they were never flat, though.
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Old 07-09-2011, 06:48 PM   #105
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a good muffin

I tried these again after many years, and they are still goodhttp://images.lowcarbfriends.com/lcf/bbs/images/smilies/cool1.gif
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Old 08-01-2011, 05:22 PM   #106
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Got a ? about the oil. Do you need to use oil in this or can we sub something with less calories and get the same results. I'm thinking yogurt, but not sure it that would work?

Anyone?? Thanks!!!!
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Old 08-02-2011, 04:33 AM   #107
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I sometimes use glucommanan, extra liquid, and less oil.
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Old 08-02-2011, 12:31 PM   #108
Why wait, just do it NOW!
 
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I sometimes use glucommanan, extra liquid, and less oil.
No gluc but do you think a bit of polyD would do the same and maybe some gelled chia?

Thanks Soobee!
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Old 03-26-2013, 09:21 AM   #109
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Good! Thanks for these....
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