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Old 10-05-2004, 03:50 PM   #271
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Bumping in hopes of someone answering Besos question about the amount of extract and any changes in the recipe if you use extract...

Thanks!! I have made this in the original version and loved it... Also put in some zucchini and made zucchini bread... absolutely wonderful!!

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Old 10-05-2004, 07:49 PM   #272
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I think a normal amount of extract for a loaf of bread would be fine. It depends on your taste and which extract you are using. I would probably use 2 tsp. vanilla extract and about the same or slightly more of orange extract. Add some, stir and taste to see if it is enough. I do that in most everything I cook because the recipes don't always do it the way I like it. Take a chance!
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Old 10-05-2004, 08:35 PM   #273
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When I make a banana loaf or muffins I always use a tablespoon of banana extract.

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Old 10-08-2004, 06:55 AM   #274
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I made the original recipe and loved it! I felt like I was cheating so bad
I have a question though, we I put it in ******, I used spongebob's numbers, it counts as 5 carbs. I guess fit day doesnt Net Carb.
How do you guys count it? Do you know a way to enter a custom recipe subtracting the fiber. I've plugged in a couple but it never substracts the fiber on it.
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Old 10-08-2004, 06:55 AM   #275
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I made the original recipe and loved it! I felt like I was cheating so bad
I have a question though, we I put it in ******, I used spongebob's numbers, it counts as 5 carbs. I guess fit day doesnt Net Carb.
How do you guys count it? Do you know a way to enter a custom recipe subtracting the fiber. I've plugged in a couple but it never substracts the fiber on it.
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Old 10-08-2004, 07:25 AM   #276
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I just bought banana extract this past week. How much do you add to the flax bread recipe? tia

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Quote:
Originally posted by eko42
When I make a banana loaf or muffins I always use a tablespoon of banana extract.

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Old 10-08-2004, 11:02 AM   #277
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KellyMarie38,

I have read on these posts that most people use a teaspoon or two but I always have to use a tablespoon to get enough flavor. I don't know if it is the difference in brands of extract or taste buds that account for the different amount. I would recommend starting small as you can always add more but you can take it out if you use too much.

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Old 10-14-2004, 09:44 AM   #278
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Old 10-19-2004, 01:00 PM   #279
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I made SpongeBob's Savory version
this morning. Came out nice. Baked in
the loaf pan like a regular loaf of bread.
Made a good sandwich. Ok, I'm pleased.
Come back to get the carb count & now I
can't find the receipe....been thru these
10 pages twice now....thought for sure
this was the thread I took the receipe
off of. So does anyone have the count
& could you please let me know! Thanks
in advance.
Now that I've had the bread I'm not sure
that I can picture it as a sweet bread.
Haven't decided if I'm going to try that
version or not. Maybe banana nut would
go with the texture??
Am looking forward to toasting tomorrow morning!
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Old 10-20-2004, 06:53 AM   #280
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I just made my second batch last night. The flavor was good however I started experimenting and decided to use Torani's English toffee as the sweetner instead of Splenda to save carbs.
Well it came out tooooo moist, I even cooked it longer, I put it back in the oven so it could dry out more, but still, I'm eating it but its kind of gross.
Next time, I'll stick to using dry splenda and the liquid just for the wet part.
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Old 10-20-2004, 09:05 AM   #281
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I use 1/4 tsp. of the white stevia powder instead of the dry Splenda with Vanilla Da Vinci for the wet portion and it turns out great. I used to use all syrup and if you bake it long enough, it will set up, but it works better with the stevia powder.
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Old 10-20-2004, 11:39 AM   #282
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Thanks, I'll try that next time.
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Old 10-20-2004, 06:52 PM   #283
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MCmom I have a question for you. I am interested in making individual servings like you do. Can you tell me how many calories and carbs each serving comes to (without the Sfmaple syrup)? Thanks
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Old 10-22-2004, 06:13 AM   #284
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Salijo - 2 TB of flaxmeal equals 1/2 a carb, and 60 calories.

That would make 1/2 cup of flaxmeal equal 1 1/2 carbs and 180 calories (feel free to double check my math). Then you'll want to figure in the carb/calorie count of the sweetener, nuts, and whatever else you're putting in.

I hope this helps!

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Old 10-22-2004, 07:56 AM   #285
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Two tablespoons is supposed to equal one ounce so half a cup should be eight tablespoons since half a cup is four ounces, therefore the calories for half a cup would be 240 and the carb would be 2. My bag of flaxmeal says that all of the carbs are from fiber, so I'm not sure what the .5 per two tablespoons is about but it is all a certain amount of guesswork anyway.

I always add blueberries to mine which makes the bread a little bit moister than the original recipe. I defrost the frozen ones and add them at the end.
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Old 10-22-2004, 08:48 AM   #286
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****** doesn't have flaxmeal counts, so I did a search on this board, and found a post by LindaSue responding to another poster asking about the carb count for flaxmeal. She counts it as 1/2 carb per 2 TB (the serving size for Bob's Red Mill flaxseed meal). Her explanation made sense to me. Remember there are very few things that are truly "0" carbs.

2 carbs & 240 calories is right. I tried measuring with water, and it turned out not to be a reliable way to measure. Thanks for the correction!

MaryC
 
Old 10-23-2004, 06:17 AM   #287
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bumping for Transplant
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Old 10-23-2004, 06:38 AM   #288
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thanks joy
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Old 10-27-2004, 09:08 AM   #289
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Okay...I was very reluctant to try this, because I've hated every low carb baked product I've ever tried. My taste buds can instantly detect protein powders, soy....anything. And I have textural issues. Food has to have the right taste AND texture, or my mouth isn't happy!

So, I have to say, this is an awesome recipe! I bought flaxmeal a couple months ago, tried it in some other recipe where I could not stand the fatty, mealy texture, and put it in the freezer. Because of the many people who like this bread, I decided to try it, and this stuff is great! The texture of the flax actually works with the flavor of the bread, so it has the mouthfeel of a regular, moist quick bread. Congratulations Spongebob! I also did not find the loaf unappealing...it had a slight green cast, but was very nicely browned, and the slightly off color was easily drowned under butter.

I used vanilla da vinci's, and added a bit of extra vanilla extract, and cinnamon. Love it!

I do have some questions...
Number 1: has anyone tried using gluten to give it a breadier feel? Did it work?
Number 2: Has anyone tried using the fiberfit liquid splenda in place of the dry splenda? I've seen several people say that they used liquid splenda, but I didn't know if that meant the canadian or the fiberfit.

Thanks for a great recipe spongebob!
Alia
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Old 10-27-2004, 03:43 PM   #290
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I made the recipe using 2 c. Flaxmeal with 1/2 c of coconut and 1/2 c walnuts. I used a muffin pan and got 12 servings. These are so good, and freeze well. This kind of reminded me of zucchini bread.
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Old 10-28-2004, 02:55 AM   #291
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has anyone made this without nuts?
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Old 10-28-2004, 07:41 PM   #292
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My walnuts net carbs are "0". Though I don't see many people using them. Is there a reason?

BTW- THis is the best bread EVER!!!!!
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Old 10-29-2004, 05:33 AM   #293
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I make it without nuts all the time to cut down on carbs. At first tried it with just a quarter cup of nuts and then just skipped them completely. Love it either way.
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Old 10-29-2004, 05:46 AM   #294
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i make it now without nuts and splenda. i use 9 tbsp of sf syrup instead of 8. we love this recipe!!!!!
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Old 11-03-2004, 10:19 AM   #295
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Old 11-09-2004, 09:56 AM   #296
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Not sure if this is somewhere in the 10 pages of post but could someone tell me how many ounces of whole flax equals 1 cup of ground. I like to grind my own seeds
TIA
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Old 11-21-2004, 04:21 PM   #297
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bump

checking muffin baking times
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Old 11-28-2004, 05:55 PM   #298
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bupm
Could someone please make a sticky.There are too many variations to try,and it is too good to get lost.
Kashtana.
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Old 11-29-2004, 04:58 PM   #299
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Old 11-30-2004, 05:53 AM   #300
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instead of nuts I used unsweetened coconut and coconut divinchis made a wonderful dessert type bread and with a light layer of cream cheese spread on wonderful...I am thinking of making it into a gingerbread for the holidays........
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