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Old 12-13-2006, 05:56 AM   #1
Blabbermouth!!!
 
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by rrosser View Post
I don't think anyone has came up with a LC sub for Vanilla Wafers yet have they? Kevin, you think it's possible? Can you come up with one that tastes like the real deal or close enough?
OK Rhonda, I will get you real close as far as taste and basic texture but the the color and whether you want a crunch to your wafer will depend on your oven and playing with baking times and cookie size.



LC Vanilla Wafer (approx 2 dozen wafers) 16 carb for entire batch

2/3 cup carbalose
1 Tablespoon resistant wheat starch
1/8 cup granular erythritol
1/8 cup isomalt
1 Tablespoon not/Sugar
1/2 ts baking powder
pinch of salt

1/2 stick butter; softened
1 teaspoon vanilla extract
8 drops sweetzfree
1 egg


Preheat oven to 350 degrees.

Sift or wisk all dry ingredients together.
In medium bowl with mixer at low speed,
beat butter, vanilla and egg until combined.
Mix in dry ingredients until dough is formed.

Roll dough into 1/2 in balls and place at least 1 inch apart on ungreased cookie sheet.
With the bottom of a smooth glass, smash balls to make a flat wafer.

On middle rack of oven bake 12 to 16 minutes until cookie are of desired doneness.

Note: The time here will depend on the color and crunch you are looking for in your wafer.

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Old 11-13-2007, 08:35 AM   #2
Blabbermouth!!!
 
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Bumping for revised recipe....closer taste yet to the real thing.

LC Vanilla Wafer made 3 dozen wafers for approx 20 carb for the batch.

1 1/2 cup lc cake and cookie flour mix
1/8 cup granular erythritol
1/8 cup isomalt or diabetisweet
1/2 tsp splenda quick pack
1/2 ts baking powder
pinch of salt

1/2 stick butter; softened
1 teaspoon vanilla extract
1 egg


Preheat oven to 350 degrees.

Sift or wisk all dry ingredients together.
In medium bowl with mixer at low speed,
beat butter, vanilla and egg until combined.
Mix in dry ingredients until dough is formed.

Roll dough into 1/2 in balls and place at least 1 inch apart on ungreased cookie sheet.
With the bottom of a smooth glass, smash balls to make a flat wafer.

On middle rack of oven bake 12 to 16 minutes until cookie are of desired doneness.

Note: The time here will depend on the color and crunch you are looking for in your wafer.
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