In the Eye of the beholder. Puff Cereal or Snack Cracker or Both

[crazywoman-n-wy]

[COLOR=Red]Thanks for the explanation Kevin!!! That makes sense (I think [/COLOR][COLOR=Red][/COLOR][COLOR=Red]).
I just wouldn't have thought of it that way.

I know by now, you REALLY know your way around the kitchen, so I really didn't doubt what you said, I like Panda, just would've thought the thinner liquid would have needed less. At least that was my first thought. I wasn't really thinking about the sticky part, just that it was thicker.
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[lisabinil]

Originally Posted by crazywoman-n-wy

[COLOR=Red]Interesting!!!! I was getting kinda interested, tho "bread" cereal seemed odd, until you said they reminded you of animal crackers. (I'm not an animal cracker fan.) So I'd need to figure some other flavor out for them.

Then there is the puppy chow. I saw another thread about puppy chow cereal. The only puppy chow I've ever seen is dog food!!! I guess I must live a sheltered life. I'd never heard of puppy chow cereal (or whatever puppy chow that isn't dog food is).

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[COLOR=Red]That was my thought too. At least I'm not alone in that thought, right or wrong. [/COLOR]

It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.

[Kevinpa]

Originally Posted by lisabinil

It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.

If you go back 2 or 3 posts in this thread Lisa I made some with this cereal.

[Panda120]

Originally Posted by Kevinpa

Try a small experiment such as 1 T. flour and add 1 tsp. water to it. Then do the same with an equal amount of some sticky liquid.

I did try it and it was just as you described. The Carbalose flour and water was crumbly and the other made a moist dough. Fascinating--and good to know!

I'm curious. Have you had food science/pastry chef training or have you learned all these things by trial and error, or ...?

I've been scouring the forum for all the things I can learn from your posts. My sincere thanks for all you offer here.

[Kevinpa]

Originally Posted by Panda120

I'm curious. Have you had food science/pastry chef training or have you learned all these things by trial and error, or ...?

I have had no formal training. Most of what I have learned has been from trial and error, observation, and reading. I have been known to curl up to a group of good recipes for a dish and dissect them until I know what makes that dish tick. Then try and engineer that process to work with LC ingredients based on what I have learned. Sometimes I get it right away and others even after trying for over a year I still can't get it.

[Panda120]

Originally Posted by Kevinpa

I have had no formal training. Most of what I have learned has been from trial and error, observation, and reading. I have been known to curl up to a group of good recipes for a dish and dissect them until I know what makes that dish tick. Then try and engineer that process to work with LC ingredients based on what I have learned. Sometimes I get it right away and others even after trying for over a year I still can't get it.

Well, thank you again for sharing what you've been able to learn. It's been sooooo helpful. I'm learning about all kinds of products that I was never aware of before.

I just mixed up an 8 cup batch of your Carbalose/CQ flour [I used half and half because I didn't have enough of either one and I understood you to say that they were pretty much interchangeable in this recipe]. I'm still waiting for my SlimSweet to arrive to make up the sugar mix and then I'll be all set for Christmas baking. I can't wait to give your Iced Cookies a try.

Is Coconut Cream Concentrate like a very very fine powder or is it actually a cream?

[crazywoman-n-wy]

Originally Posted by lisabinil

It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.

[COLOR=Red]See, I told you I didn't know anything about it. There is a possibility I did hear of it years ago, and had forgotten.


Kevin, I want to Ditto what Panda said. Thanks for all your trials, and then postin for us!!!! I really appreciate your sharin!!!!
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[CreekWatcher]

It occurs to me that for Chex mix, you could put all the traditional flavorings into the bread along with the liquid before baking.

[lisabinil]

A garlic parmesan snack would be tasty with the ingredients added in first.

[jacksmixedtape]

Oh my, that puppy chow looks ridic! Am definitely trying all your fancy schmancy flour mixed based stuff over xmas break. Thank youuu!

[Kevinpa]

OK, these are crackers unless you like Parmesan cereal.

2 cups LC cake and cookie flour mix (Carbalose version)
1 tsp. salt
1 tsp sugar
2 tsp instant yeast
3/4 cup warm water
2 tsp extra virgin olive oil
1/2 cup Parmesan

In a mixing bowl combine dry ingredients well.
In an electric mixing bowl combine water and oil.
Add flour and mix with paddle attachment until a sticky dough forms.
Replace paddle with the dough hook and knead with hook for 15 minutes until you have a soft non-sticky dough pulls away from the side of the bowl. If you dough is too wet you may have to add a small amount more of flour mix to stiffen it up.
Remove the dough from the bowl and divide into 8 equal pieces and form into balls as you would if you were making buns and let rise in a draft free place for 90 minutes.
When they have doubled in size, take the raised dough and flatten between lightly floured parchment and roll the dough out to a 6 inch circle.
With a pizza cutter, cut the flattened dough as if you were making noodles.
Then cut the noodles the opposite way so you have 1/2 to 1 inch squares.
Place as many of these square dough pieces on a lightly grease cookie sheet and bake in a preheated 400 degree oven for 10-12 min until they puff and are light golden brown.
Repeat the process until all the dough is baked.

Let cool and store in a zip lock bag until needed.

This made 8 cup @ 3 carbs per cup.
Crunchy Cheesey.

[jigglenomore]

OMG!! Do you know how sick I was getting of those little LC crackers at the health food store that taste like 5-month old communion wafers? Not to mention the fact that they cost wayyy too much for one little bag!

Thanks so much for posting this recipe, Kevin. I agree with the others, you really should write a cookbook or open up an online LC Store!

Take Care,

Elaine

[Binsk]

Kevin these all look so wonderful. You really are the king of LC. I was thinking that the savoury version would be good if you made them a little larger and round. Then when they were cooked, you could split them in half and have canape cups for Christmas. Maybe fill them with deviled crab, or asiago and artichoke filling. I'm sure that the talented people on this board would have lots of filling suggestions.

[magnamater]

Hmmmmm, now I'm going to have to quadruple the recipe for carbalose pastry mix. . .

Thanks for the recipe. Both look super yummy! That's why I have to make both, LOL!

And your pics worked again. . .WTG!

[magnamater]

LOL, I'm already thinking of how my quadrupling the recipe will lead to wrong proportions. . .ROFLMAO!!! (that was quading the quad recipe. . .the 8 cup recipe. . .LOL.) Math isn't quite my thing-o, although I get it right some of the time!

Maybe I need some software. . .for different proportions. . .yep.

[magnamater]

Reporting a semi failure at making p-nut butter cereal/crackers.

Not enough p-nut taste with replacing 1/4 cup of the mix with powdered pnb. and using Lorann pnb flavoring.

Also had trouble with crisping the stuff. However, a crisping in the nuker has helped.

Still not ecstatic about the pnb taste yet.

Good but no cigar yet.

[Kevinpa]

Originally Posted by magnamater

Reporting a semi failure at making p-nut butter cereal/crackers.

Not enough p-nut taste with replacing 1/4 cup of the mix with powdered pnb. and using Lorann pnb flavoring.

Also had trouble with crisping the stuff. However, a crisping in the nuker has helped.

Still not ecstatic about the pnb taste yet.

Good but no cigar yet.

I was thinking about pb flavor the other day and was going to try pb davinci for the liquid plus pb powder.

[magnamater]

Let me know how your pnb works out. I am pretty sure 1/4 cup isn't enough to give a real pnb taste. IMHO! Any more I'm not sure the yeast would work. . .what do you think, knowing much more about the science of yeast bread as you do?

I got tired making crackers/cereal. . .and made 2 into pitas. . .very yummy. Great for chicken salad with some curry flavoring. IMHO!

[Kevinpa]

Originally Posted by magnamater

Let me know how your pnb works out. I am pretty sure 1/4 cup isn't enough to give a real pnb taste. IMHO! Any more I'm not sure the yeast would work. . .what do you think, knowing much more about the science of yeast bread as you do?

I got tired making crackers/cereal. . .and made 2 into pitas. . .very yummy. Great for chicken salad with some curry flavoring. IMHO!

When I made the cheese crackers I used 1/2 cup parmesan and it worked. They did not rise like the buns but that is not nessasary since you deflate and roll them out anyway.

[SkeeterN]

Originally Posted by Barbo

I've never met anyone as talented and diversified as you are when it
comes to Low Carb Cooking, capitilized because your name needs to be
in front of those words in a cookbook. Even George Stella cannot hold
a candle to the imagination and orginality of your foods.

Well off I go to bake Citrus Glazed Christmas Braid, this is what I am calling
your recipe.

Thank you so much, I think we all appriciate your work, we tell you because
we want to encourage you. I think it is a blessing of LCF to have you
aboard.

Blessed and Merry Christmas to you and yours, and a Happy Holiday
as well.

I so agree! What would we do without you! That you for being part of us here and sharing your great work of art's.

[CreekWatcher]

Bumping

[Tweaker Geek]

I finally got around to making the cereal today. I followed Kevin's recipe exactly except I added a 1/2 teaspoons of Lorann Honey flavored oil, it's wonderful! I'm going to add some sliced almonds to the jar when I store it, so eat your heart out Honey Nut Cheerios!! I'm going to let it sit out overnight to be sure it stays good and crispy. Is that right, Kevin?

[Kevinpa]

Thats what I did and then stored it in a large glass jar with a lid and it stayed crispy.

[Kevinpa]

I found the neatest mini cookie cutters to make these crackers with.

Now I can make goldfish.

[shadowzip]

Don't forget to add the smile

[feather319]

This is the recipe I've been searching for!!! I crave the crunch craving is cereal all the time. I am trying this. I'll post my pics.

Kevin, those look like pizza rolls when they are done. I'm wondering if you could get a cooking syringe and inject them with a mixture of pizza sauce and melted cheese.

[jacksmixedtape]

These look so GOOD Kevin, I will try a gluten-free version. Everything you make looks so much like the HC versions!

[Kevinpa]

Originally Posted by feather319

This is the recipe I've been searching for!!! I crave the crunch craving is cereal all the time. I am trying this. I'll post my pics.

Kevin, those look like pizza rolls when they are done. I'm wondering if you could get a cooking syringe and inject them with a mixture of pizza sauce and melted cheese.

Actually feather I think they are too crunchy to be trying to fill them after they are baked and you can't do it before because the air pocket doesn't form until the baking process.

Also, I just made some crunchy cereal the other day that was originally a recipe that you posted and I tweeked.

Low carb grapenuts!

[Kevinpa]

Originally Posted by jacksmixedtape

These look so GOOD Kevin, I will try a gluten-free version. Everything you make looks so much like the HC versions!

This will be an interesting experiment Lauren. I only thought of these after seeing how this dough recipe for the pita bread worked when most of the yeast gas was rolled out and it left a small pocket of air in the middle that expanded while baking. It will be interesting to see if gluten-free flours will react the same way.

[rosethorns]

good one.