Jiffy Cinnamon Raisin Bread (GF) with lots of pics - Page 4

Jennifer Eloff · 02-29-2012, 05:39 AM

Hi Cristina, nice to meet you and

Unfortunately, I don't have anything that doesn't use ground almonds or almond flour (I have a nut free bake mix, but it uses some gluten). The Splendid Gluten-Free Bake mix is a lovely combination of ingredients that works well with most baking recipes without the oily outcome that you describe. I grind my almonds from sliced almonds that I find at PriceSmart (equiv. of Costco) to make almond meal, however, almond flour would be drier. The latest bake mix is in the cookbook, Low-Carbing Among Friends. Thanks for your interest.

By the way the other authors do not use the bake mix - they have different baking styles - but also often using almond flour in combination with either whey protein or coconut flour.

TBipp · 02-29-2012, 07:23 AM

Christinalatina,

What brand of almond flour are you using? The NOW brand is a meal while Bob's Red Mill and Honeyville are much more like flour. Switching brands might give you a less oily result.

I have used several of Jen's bake mixes with great results, and luckily for me, none of the results have been oily; however, I have only used Bob's Red Mill and Honeyville.

cristinalatina · 02-29-2012, 04:41 PM

Thank you so much ladies for the warm welcome! I used a generic Tesco (supermarket) brand of almond meal for a gluten free cookie recipe made by Elana Amsterdam. The result was unacceptable for me, really oily. I might experiment with oat flour as I can tolerate a reasonable amount of carbs and don't need to compromise so much. My husband will eat grain flours - oat, whole wheat pastry, even gluten - but he will not touch anything made with nut flours. I agree with him, I hesitate to try again because what looked like a cookie felt like swallowing a tablespoon of oil!

By the way, the recipe was the sample shown in this video clip (Chocolate chip cookies)The Gluten-Free Almond Flour Cookbook Elana Amsterdam

cristinalatina · 02-29-2012, 04:46 PM

Quote:

Originally Posted by Jennifer Eloff

Hi Cristina, nice to meet you and

Unfortunately, I don't have anything that doesn't use ground almonds or almond flour (I have a nut free bake mix, but it uses some gluten). The Splendid Gluten-Free Bake mix is a lovely combination of ingredients that works well with most baking recipes without the oily outcome that you describe. I grind my almonds from sliced almonds that I find at PriceSmart (equiv. of Costco) to make almond meal, however, almond flour would be drier. The latest bake mix is in the cookbook, Low-Carbing Among Friends. Thanks for your interest.

By the way the other authors do not use the bake mix - they have different baking styles - but also often using almond flour in combination with either whey protein or coconut flour.

Thank you for the great information. Please let me know about the nut-free mix with the gluten, which book of yours includes those recipes? I have checked out the other authors, but I'd like to start with your book, for many reasons. I like the elegant presentation and I appreciate very much the effort you've put into perfecting various baking mixes!

Jennifer Eloff · 03-01-2012, 08:51 AM

You're so sweet and say such nice things, Cristina.

Unfortunately, I didn't actually explore the nut free bake mix much at all, so there is no book of mine that actually uses it much, but you can use it in your own recipes instead of white flour or in my tried and tested low-carb recipes - just sub your nut-free bake mix. A friend of mine used the oat flour version for years and loved it.

Here it is:

NUT-FREE ULTIMATE BAKE MIX
This works well as an alternative to my bake mixes which use ground nuts in the formulation. Use cup-for-cup instead of white, unbleached all-purpose wheat flour.

2/3 cup whole wheat pastry flour (150 mL)
1/2 cup vital wheat gluten (125 mL)
1/2 cup vanilla whey protein, OR (125 mL)
natural whey protein powder
1/2 cup ground flax seeds (golden flax meal is best), (125 mL)
1/3 cup spelt, OR all-purpose, OR (75 mL)
whole wheat pastry flour

In large bowl, combine whole wheat pastry flour, vital wheat gluten, vanilla whey protein or natural whey protein, ground flax seeds and spelt, all-purpose or whole wheat pastry flour. Mix well. Add liquid in your recipe cautiously, keeping back 1/4 cup (50 mL) to 1/2 cup (125 mL) liquid, and adding only as necessary, until the correct consistency is achieved.

Yield: 2 1/2 cups (625 mL)
1/4 cup (50 ml) per serving
96.5 calories
10.3 g protein
2.2 g fat
7.7 g carbs OR 7.2 g carbs with all whole wheat pastry flour

Variation: Nut-Free Oat Ultimate Bake Mix: Substitute 1 cup (250 mL) oat flour, 1/2 cup (125 mL) vital wheat gluten, 1/2 cup (125 mL) vanilla whey protein and 1/2 cup (125 mL) ground flax seeds. Yield: 2 1/2 cups (625 mL)
1/4 cup (50 ml) per serving: 99.3 calories, 10.5 g protein, 2.7 g fat, 6.3 g carbs

Helpful Hints: This bake mix is very good in muffins and loaves, coffee cakes and many cookies, however, with more refined, delicate cakes, it may be better to switch the amounts for the whole wheat pastry flour and spelt or all-purpose flour around: (8.4 g Carbs). On the other hand in the main recipe, for some muffins and loaves, it is possible to use only whole wheat pastry flour and omit spelt flour or all-purpose flour. (7.2 g Carbs)

I tried using 1 cup (250 mL) of vanilla whey protein in this Nut-free Ultimate Bake Mix; however, baked goods were very dry. The flax seeds solve that problem nicely. Typically, this bake mix will require about the same amount of liquid as your recipe calls for, however, it is better to take the cautious route as described in the recipe instructions, just in case. Natural whey protein powder should be used in applications, where extra sweetness would be a problem.

cristinalatina · 03-01-2012, 10:22 AM

Thank you thank you thank you! This is exactly what I've been looking for. I would love to try the oat mix, as a matter of fact I'll shop for it and report back. I'd like to bake bread again, hopefully I will have a good result!

Thank you for taking the time! Could it be that I like your website and blog so much because I love fairy tales???

Jennifer Eloff · 03-01-2012, 02:39 PM

LOL I do too - but, careful what you wish for.

I wanted a fairy tale life (and got one!) and as a child devoured tons of books on fairy tales, but there's almost always sadness in a fairy tale as well as happiness. In some ways my life has been blessed and in other ways I have seen much sadness.

Baking low-carb bread is very tricky and using my bake mix in yeast applications might not give you the desired results. It's best to go with tried and true low-carb bread recipes first. My Splendid Low-Carbing cookbook is the best one for that with many bread recipes. Also, one of my best breads is right here on lowcarbfriends - check the sticky room for the Good Bread Recipe thread.

nekkidfish · 03-01-2012, 06:45 PM

Quote:

Originally Posted by Jennifer Eloff

Yay, I'm so glad some of you like it too. I still like the raisin bread the most.

Tilly - great - good to know you can make it in the toaster oven.

Haha, Billie!

They didn't make great cinnamon "buns." Too odd, but DH actually liked the texture. I love my muffin top pans too; very useful. Who would have thunk? Great pan for low-carbers, especially.

Nekkidfish - I think you will like your muffin top pans.

Gonna double the recipe and make them right now! I took today off and have been primping and cooking all day! I've saved all the sweet stuff for tonight!!

cristinalatina · 03-02-2012, 01:24 AM

Quote:

Originally Posted by Jennifer Eloff

LOL I do too - but, careful what you wish for.

I wanted a fairy tale life (and got one!) and as a child devoured tons of books on fairy tales, but there's almost always sadness in a fairy tale as well as happiness. In some ways my life has been blessed and in other ways I have seen much sadness.

Baking low-carb bread is very tricky and using my bake mix in yeast applications might not give you the desired results. It's best to go with tried and true low-carb bread recipes first. My Splendid Low-Carbing cookbook is the best one for that with many bread recipes. Also, one of my best breads is right here on lowcarbfriends - check the sticky room for the Good Bread Recipe thread.

Thank you again for the great information. I will check out your other recipes! I loved reading your life story...I am a sucker for love

And I also enjoy the feminine pictures of you, as well as the tasteful photos of the recipes like I mentioned. Grace is my weak spot! Thank you for taking the time, I will get in the kitchen...and then back to you!

Jennifer Eloff · 03-02-2012, 07:06 AM

Cristina, you will be happy to know that Jonathan, our youngest son, is writing 3 more novels to finish the story. God willing, they will be finished in 2014. Thanks for your kind words.

Nekkidfish - hope it worked out okay.

Lolly23 · 03-02-2012, 08:03 AM

Instead of oat flour, what can I use? Oat bran?

Lolly23 · 03-02-2012, 08:04 AM

beautiful table cloth!

Jennifer Eloff · 03-02-2012, 04:32 PM

Thanks, Lolly.

Oat bran is very different to oat flour, so I don't think so.

nekkidfish · 03-02-2012, 05:41 PM

I made them in the muffin pans last night, baked at 350 for about 14 minutes, and they came out perfect!! I did leave out the baking powder by accident, so I'm not sure how different they'd be with that in there.

Has anybody made them with more cinnamon and more sweetener?

HUGz! Jules

rosethorns · 03-02-2012, 06:26 PM

Ya need the baking powder Nekkid. Yes I added more cinnamon. I put in a tsp. more and swirled it. I'm going to make some so I'm going to try your way with a muffin top pan and see what happens.

nekkidfish · 03-02-2012, 06:28 PM

Quote:

Originally Posted by rosethorns

Ya need the baking powder Nekkid. Yes I added more cinnamon. I put in a tsp. more and swirled it. I'm going to make some so I'm going to try your way with a muffin top pan and see what happens.

Well, obviously not ... they turned out yummy! Maybe a little flatter than they should be?

Jennifer Eloff · 03-03-2012, 05:07 AM

LOL Nekkidfish - you are not a very picky eater!

Next time, they will rise better with the baking powder.

Jennifer Eloff · 03-03-2012, 05:08 AM

That's interesting, Esther.

rosethorns · 03-03-2012, 06:37 AM

I'm going to take a picture today. It's so pretty.

Jennifer Eloff · 03-03-2012, 07:00 AM

Oh that would be wonderful, Esther. Curious me.

rosethorns · 03-03-2012, 09:57 AM

Here are my pictures . I used a 1/4 tsp.of cinnamon for on top of my bread.

Attachment 43177

Attachment 43178

And here are some for my orange cranberry bread.

cinna mon raison bread 006.jpg

cinna mon raison bread 004.jpg

I use these for egg sammis and french toast.

rosethorns · 03-03-2012, 10:01 AM

OK the cinnamon bread pictures didn't show . So I'll try again.

cinna mon raison bread 002.jpg

cinna mon raison bread 005.jpg

Tilly · 03-03-2012, 10:50 AM

looks wonderful, thanks for the tweaks!

Jennifer Eloff · 03-03-2012, 12:21 PM

Your raisin bread does look pretty! I will have to try that, Esther. Thank you!

How did you achieve the other loaf? That looks major league interesting. Thanks again for the trouble you went too. Looks so wonderful.

nekkidfish · 03-03-2012, 12:24 PM

Was the loaf made from this recipe?

rosethorns · 03-03-2012, 12:33 PM

Jennifer It is very pretty for a brunch or your family.

Nekkid I will start another thread and put the recipe up.

nekkidfish · 03-03-2012, 12:38 PM

Quote:

Originally Posted by rosethorns

Jennifer It is very pretty for a brunch or your family.

Nekkid I will start another thread and put the recipe up.

Cool!!

Jennifer Eloff · 03-03-2012, 12:39 PM

Sounds good, Esther.

Vanessa120 · 03-04-2012, 07:49 AM

Jen,

Is there any non-dairy substitute for the cheese in this recipe? I have been avoiding dairy since late last fall and a recent food allergy panel confirmed I am allergic to both milk proteins casein and whey. No cheese for me....... Thank you!

Jennifer Eloff · 03-04-2012, 08:28 AM

Vanessa, that's a tough one. I think Esther is also dairy-free. Maybe you can ask what she uses. Esther?

I read about another "cheese" called Daiya Vegan cheese - no soy or most allergens, but contain some Canola oil or safflower oil and coconut oil (fine). Other cheeses are made from soy. I have not really looked that hard, but there are some alternatives. Not sure if Daiya Vegan cheese is only made in Canada.

02-29-2012, 05:39 AM	#91
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Hi Cristina, nice to meet you and Unfortunately, I don't have anything that doesn't use ground almonds or almond flour (I have a nut free bake mix, but it uses some gluten). The Splendid Gluten-Free Bake mix is a lovely combination of ingredients that works well with most baking recipes without the oily outcome that you describe. I grind my almonds from sliced almonds that I find at PriceSmart (equiv. of Costco) to make almond meal, however, almond flour would be drier. The latest bake mix is in the cookbook, Low-Carbing Among Friends. Thanks for your interest. By the way the other authors do not use the bake mix - they have different baking styles - but also often using almond flour in combination with either whey protein or coconut flour. __________________ Click here for Jennifer's Splendid Low-Carbing Blog http://www.facebook.com/LowCarbingAm...=wall&filter=1

03-01-2012, 02:39 PM	#97
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	LOL I do too - but, careful what you wish for. I wanted a fairy tale life (and got one!) and as a child devoured tons of books on fairy tales, but there's almost always sadness in a fairy tale as well as happiness. In some ways my life has been blessed and in other ways I have seen much sadness. Baking low-carb bread is very tricky and using my bake mix in yeast applications might not give you the desired results. It's best to go with tried and true low-carb bread recipes first. My Splendid Low-Carbing cookbook is the best one for that with many bread recipes. Also, one of my best breads is right here on lowcarbfriends - check the sticky room for the Good Bread Recipe thread. Last edited by Jennifer Eloff; 03-01-2012 at 02:40 PM..

03-04-2012, 07:49 AM	#119
Vanessa120 Major LCF Poster! Join Date: Jan 2003 Location: Minnesota Posts: 1,846 Gallery: Vanessa120 Stats: 189/130 size 2-4 5'4" WOE: Low Carb Real Food Start Date: Low Carb Since 2001	non-dairy version? Jen, Is there any non-dairy substitute for the cheese in this recipe? I have been avoiding dairy since late last fall and a recent food allergy panel confirmed I am allergic to both milk proteins casein and whey. No cheese for me....... Thank you!

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02-29-2012, 07:23 AM	#92
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 469 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	Christinalatina, What brand of almond flour are you using? The NOW brand is a meal while Bob's Red Mill and Honeyville are much more like flour. Switching brands might give you a less oily result. I have used several of Jen's bake mixes with great results, and luckily for me, none of the results have been oily; however, I have only used Bob's Red Mill and Honeyville.

02-29-2012, 04:41 PM	#93
cristinalatina Junior LCF Member Join Date: Dec 2007 Location: Belfast, UK Posts: 6 Gallery: cristinalatina WOE: Moderate low carb/low fat	Thank you so much ladies for the warm welcome! I used a generic Tesco (supermarket) brand of almond meal for a gluten free cookie recipe made by Elana Amsterdam. The result was unacceptable for me, really oily. I might experiment with oat flour as I can tolerate a reasonable amount of carbs and don't need to compromise so much. My husband will eat grain flours - oat, whole wheat pastry, even gluten - but he will not touch anything made with nut flours. I agree with him, I hesitate to try again because what looked like a cookie felt like swallowing a tablespoon of oil! By the way, the recipe was the sample shown in this video clip (Chocolate chip cookies)The Gluten-Free Almond Flour Cookbook Elana Amsterdam

03-01-2012, 08:51 AM	#95
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	You're so sweet and say such nice things, Cristina. Unfortunately, I didn't actually explore the nut free bake mix much at all, so there is no book of mine that actually uses it much, but you can use it in your own recipes instead of white flour or in my tried and tested low-carb recipes - just sub your nut-free bake mix. A friend of mine used the oat flour version for years and loved it. Here it is: NUT-FREE ULTIMATE BAKE MIX This works well as an alternative to my bake mixes which use ground nuts in the formulation. Use cup-for-cup instead of white, unbleached all-purpose wheat flour. 2/3 cup whole wheat pastry flour (150 mL) 1/2 cup vital wheat gluten (125 mL) 1/2 cup vanilla whey protein, OR (125 mL) natural whey protein powder 1/2 cup ground flax seeds (golden flax meal is best), (125 mL) 1/3 cup spelt, OR all-purpose, OR (75 mL) whole wheat pastry flour In large bowl, combine whole wheat pastry flour, vital wheat gluten, vanilla whey protein or natural whey protein, ground flax seeds and spelt, all-purpose or whole wheat pastry flour. Mix well. Add liquid in your recipe cautiously, keeping back 1/4 cup (50 mL) to 1/2 cup (125 mL) liquid, and adding only as necessary, until the correct consistency is achieved. *Yield:* 2 1/2 cups (625 mL) 1/4 cup (50 ml) per serving 96.5 calories 10.3 g protein 2.2 g fat 7.7 g carbs OR 7.2 g carbs with all whole wheat pastry flour Variation: Nut-Free Oat Ultimate Bake Mix: Substitute 1 cup (250 mL) oat flour, 1/2 cup (125 mL) vital wheat gluten, 1/2 cup (125 mL) vanilla whey protein and 1/2 cup (125 mL) ground flax seeds. Yield: 2 1/2 cups (625 mL) 1/4 cup (50 ml) per serving: 99.3 calories, 10.5 g protein, 2.7 g fat, *6.3 g carbs* *Helpful Hints:* This bake mix is very good in muffins and loaves, coffee cakes and many cookies, however, with more refined, delicate cakes, it may be better to switch the amounts for the whole wheat pastry flour and spelt or all-purpose flour around: (8.4 g Carbs). On the other hand in the main recipe, for some muffins and loaves, it is possible to use only whole wheat pastry flour and omit spelt flour or all-purpose flour. (7.2 g Carbs) I tried using 1 cup (250 mL) of vanilla whey protein in this Nut-free Ultimate Bake Mix; however, baked goods were very dry. The flax seeds solve that problem nicely. Typically, this bake mix will require about the same amount of liquid as your recipe calls for, however, it is better to take the cautious route as described in the recipe instructions, just in case. Natural whey protein powder should be used in applications, where extra sweetness would be a problem.

03-01-2012, 10:22 AM	#96
cristinalatina Junior LCF Member Join Date: Dec 2007 Location: Belfast, UK Posts: 6 Gallery: cristinalatina WOE: Moderate low carb/low fat	Thank you thank you thank you! This is exactly what I've been looking for. I would love to try the oat mix, as a matter of fact I'll shop for it and report back. I'd like to bake bread again, hopefully I will have a good result! Thank you for taking the time! Could it be that I like your website and blog so much because I love fairy tales???

03-02-2012, 07:06 AM	#100
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Cristina, you will be happy to know that Jonathan, our youngest son, is writing 3 more novels to finish the story. God willing, they will be finished in 2014. Thanks for your kind words. Nekkidfish - hope it worked out okay.

03-02-2012, 08:03 AM	#101
Lolly23 Senior LCF Member Join Date: Dec 2011 Posts: 93 Gallery: Lolly23	Instead of oat flour, what can I use? Oat bran?

03-02-2012, 08:04 AM	#102
Lolly23 Senior LCF Member Join Date: Dec 2011 Posts: 93 Gallery: Lolly23	beautiful table cloth!

03-02-2012, 04:32 PM	#103
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Thanks, Lolly. Oat bran is very different to oat flour, so I don't think so.

03-02-2012, 05:41 PM	#104
nekkidfish Senior LCF Member Join Date: Jan 2011 Posts: 288 Gallery: nekkidfish	I made them in the muffin pans last night, baked at 350 for about 14 minutes, and they came out perfect!! I did leave out the baking powder by accident, so I'm not sure how different they'd be with that in there. Has anybody made them with more cinnamon and more sweetener? HUGz! Jules

03-02-2012, 06:26 PM	#105
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,509 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Ya need the baking powder Nekkid. Yes I added more cinnamon. I put in a tsp. more and swirled it. I'm going to make some so I'm going to try your way with a muffin top pan and see what happens.

03-03-2012, 05:07 AM	#107
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	LOL Nekkidfish - you are not a very picky eater! Next time, they will rise better with the baking powder.

03-03-2012, 05:08 AM	#108
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	That's interesting, Esther.

03-03-2012, 06:37 AM	#109
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,509 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I'm going to take a picture today. It's so pretty.

03-03-2012, 07:00 AM	#110
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Oh that would be wonderful, Esther. Curious me.

03-03-2012, 09:57 AM	#111
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,509 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Here are my pictures . I used a 1/4 tsp.of cinnamon for on top of my bread. Attachment 43177 Attachment 43178 And here are some for my orange cranberry bread. cinna mon raison bread 006.jpg cinna mon raison bread 004.jpg I use these for egg sammis and french toast.

03-03-2012, 10:01 AM	#112
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,509 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	OK the cinnamon bread pictures didn't show . So I'll try again. cinna mon raison bread 002.jpg cinna mon raison bread 005.jpg

03-03-2012, 10:50 AM	#113
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	looks wonderful, thanks for the tweaks!

03-03-2012, 12:21 PM	#114
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Your raisin bread does look pretty! I will have to try that, Esther. Thank you! How did you achieve the other loaf? That looks major league interesting. Thanks again for the trouble you went too. Looks so wonderful.

03-03-2012, 12:24 PM	#115
nekkidfish Senior LCF Member Join Date: Jan 2011 Posts: 288 Gallery: nekkidfish	Was the loaf made from this recipe?

03-03-2012, 12:33 PM	#116
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,509 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Jennifer It is very pretty for a brunch or your family. Nekkid I will start another thread and put the recipe up.

03-03-2012, 12:39 PM	#118
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Sounds good, Esther.

03-04-2012, 08:28 AM	#120
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Vanessa, that's a tough one. I think Esther is also dairy-free. Maybe you can ask what she uses. Esther? I read about another "cheese" called Daiya Vegan cheese - no soy or most allergens, but contain some Canola oil or safflower oil and coconut oil (fine). Other cheeses are made from soy. I have not really looked that hard, but there are some alternatives. Not sure if Daiya Vegan cheese is only made in Canada.