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Old 12-09-2004, 02:44 PM   #301
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Question about this original recipe ~
Someone mentioned you have to grind the flaxmeal. I do not have a "grinder" What can I do or do I have to grind it? Will a "sifter" work? Will I still get benefits?
Does everyone here grind theirs?
Thanks!
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Old 12-09-2004, 03:17 PM   #302
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You do not have to grind the flaxmeal if you buy the Bob's Red Mill Flaxmeal. You only grind the whole seeds to make flaxmeal yourself. So long as they are already ground, they are ready to go.
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Old 01-20-2005, 10:36 AM   #303
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Finally tried this last night. Can't wait to make it again with banana extract and pecans!
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Old 01-25-2005, 07:53 AM   #304
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My sister and I made this bread last weekend with our own little tweaks. The main tweak being subbing Jenifer Eloffs Low Carb Bake Mix for 1 cup of the flaxmeal. I've made it the original way and with the bake mix and there's a big difference in my opinion! (Low Carb Bake Mix recipe is in her book "Splendid Low Carb Desserts") We also used banana extract since we didn't have banana Davinci's. Here's our version:

1 cup Low Carb Bake Mix (9.9 carbs)
1 cup flaxmeal (0)
1 cup chopped pecans (5)
1/2 cup splenda (6)
1 tsp baking powder
1 tsp baking soda
4 eggs (I only had 4 and it was fine) (2)
8 T Vanilla Davinci's
5 T canola oil
2 tsp banana extract

Total approx. 23 carbs per loaf

The is the best bread!!! Thanks Spongebob!!

BY THE WAY... HOW MANY PEOPLE HAVE TO BEG TO MAKE THIS A STICKY???

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Old 01-25-2005, 07:57 AM   #305
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Could you use CarbQuik in this recipe? tia

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Quote:
Originally posted by 5cats4me
My sister and I made this bread last weekend with our own little tweaks. The main tweak being subbing Jenifer Eloffs Low Carb Bake Mix for 1 cup of the flaxmeal. I've made it the original way and with the bake mix and there's a big difference in my opinion! (Low Carb Bake Mix recipe is in her book "Splendid Low Carb Desserts") We also used banana extract since we didn't have banana Davinci's. Here's our version:

1 cup Low Carb Bake Mix (9.9 carbs)
1 cup flaxmeal (0)
1 cup chopped pecans (5)
1/2 cup splenda (6)
1 tsp baking powder
1 tsp baking soda
4 eggs (I only had 4 and it was fine) (2)
8 T Vanilla Davinci's
5 T canola oil
2 tsp banana extract

Total approx. 23 carbs per loaf

The is the best bread!!! Thanks Spongebob!!

BY THE WAY... HOW MANY PEOPLE HAVE TO BEG TO MAKE THIS A STICKY???

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Old 01-25-2005, 08:07 AM   #306
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I think it's the vital wheat gluten in the bake mix that makes it work so well. Carbquik may work, but I don't know what flavor it would give the bread. Sometimes CQ is a little overpowering for me. The bake mix is a combo of almond flour, vital wheat gluten and protein powder. More almond than the others. If you try the CQ let us know how it comes out!
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Old 01-25-2005, 08:12 AM   #307
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I'll try it today and let you know.

Kelly
Quote:
Originally posted by 5cats4me
I think it's the vital wheat gluten in the bake mix that makes it work so well. Carbquik may work, but I don't know what flavor it would give the bread. Sometimes CQ is a little overpowering for me. The bake mix is a combo of almond flour, vital wheat gluten and protein powder. More almond than the others. If you try the CQ let us know how it comes out!
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Old 01-25-2005, 08:58 AM   #308
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Has anyone tried making this bread in the microwave. My oven just broke and I really love making this bread.
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Old 01-25-2005, 09:02 AM   #309
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Okay, it's in the oven. I used the banana extract but probably should have left it out. I forgot that when dh makes the flaxbread he only uses the davinci syrup. So, we'll see in about a half hour. lol



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Old 01-25-2005, 11:52 AM   #310
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KellyMarie38 - I am interested to hear how you like the bread with CQ. I made mine with 1/2 flax, 1/4 almond flour and 1/4 wpi and really liked it. Someone I know made it with some CQ and said it did not change the taste nor texture so the extra carbs were not worth it to her. I also tried banana extract but liked my first attempt with cinnamon much better. I am actually waiting for DH to finish the banana so I can make some more of the kind I like.
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Old 01-25-2005, 12:41 PM   #311
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Quote:
Originally posted by VAmomof2
KellyMarie38 - I am interested to hear how you like the bread with CQ. I made mine with 1/2 flax, 1/4 almond flour and 1/4 wpi and really liked it. Someone I know made it with some CQ and said it did not change the taste nor texture so the extra carbs were not worth it to her. I also tried banana extract but liked my first attempt with cinnamon much better. I am actually waiting for DH to finish the banana so I can make some more of the kind I like.
Me and dh liked the texture. He liked it much better than with all flax. We used liquid sweetener and with CQ is less carbs than the recipe above and also didn't use any nuts. It was too strong with both the davinci banana syrup and banana extract so next time I will leave out the extract. hth's


Kelly
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Old 01-25-2005, 03:24 PM   #312
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Thanks for posting your results! Do you taste the Carbquik at all? How is the texture? I don't care for the texture or flavor with ALL flaxmeal, but what a difference if you sub 1 cup of the bake mix, or in your case, the Carbquik! Did you use all Carbquick or only 1 cup?

Also, I only used the banana extract because I didn't have banana Davinci's. I use vanilla Davinci's for the 8 tablespoons. To me, the 2 tsp. gives it just enough banana flavor. I do like it with the chopped pecans though! The nuts make it more like true banana bread for me.

Enjoy your bread!
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Old 01-25-2005, 03:28 PM   #313
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I used one cup CarbQuik and one cup flaxmeal. My bread probably tasted too much of banana because I used both banana davinci and banana extract plus I think the extract is just too strong for me. Many may like it.
I like the texture better with both mixed. I should try the blueberry syrup with this recipe using the carbquik and see if that tastes like a muffin of some sort.

Kelly
Quote:
Originally posted by 5cats4me
Thanks for posting your results! Do you taste the Carbquik at all? How is the texture? I don't care for the texture or flavor with ALL flaxmeal, but what a difference if you sub 1 cup of the bake mix, or in your case, the Carbquik! Did you use all Carbquick or only 1 cup?

Also, I only used the banana extract because I didn't have banana Davinci's. I use vanilla Davinci's for the 8 tablespoons. To me, the 2 tsp. gives it just enough banana flavor. I do like it with the chopped pecans though! The nuts make it more like true banana bread for me.

Enjoy your bread!
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Old 01-25-2005, 09:43 PM   #314
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Hi, there everyone! 5cats' sister here. I made this bread for the first time on my own this evening, and it turned out good, but not as sweet as I remembered...

Then I was looking at my sister's recipe above, and realized that I left out the splenda from the dry ingredients! Doh! I guess I just can't cook without my sis...

Anyhow -- it's not bad, though, so I may cut it to 1/4 cup in the future, or maybe add some erythritol and try to get some "synergy" going and make scott123 proud!

Lynn

PS: Pammy:
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Old 01-26-2005, 06:54 AM   #315
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lmt_24fan - For the granular sweetner, I have been using 1/3 erythirol (sp?) and 1/3 Stevia Plus with the dry and then 1/3 liquid splenda with the wet. That combo seems to get rid of the 'fake sweetner' taste.
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Old 01-26-2005, 04:36 PM   #316
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Cooking is more fun with you too Sis! Sorry about your bread! Bummer. Thanks for the birthday smiley!

VAmomof2- when you say you use 1/3 liquid splenda with the wet, do you use liquid splenda instead of the Davinci's? Do you use extract?
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Old 01-26-2005, 05:12 PM   #317
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5cats4me - I use liquid splenda for 1/3 of the dry sweetner plus the DaVinci. I used banana extract and vanilla DaVinci (don't have the banana DaVinci) for my second time but really liked cinnamon better. When I did the cin, I added 1+ teaspoons of cin and 1 teaspoon of vanilla extract and vanilla DaVinci - that was to 1/2 recipe. Both times I used pecans. DH chomped through the cin loaves but the banana has been sitting in the fridge all week - I guess he liked the cin better too!
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Old 01-27-2005, 03:28 AM   #318
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I am so pumped to try this flaxmeal bread recipie.

I have a question, and I know it's probably been answered earlier on in the thread, but I haven't the time to check -- is this INDUCTION friendly? (leaving out the nuts, of course)

Thanks!
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Old 01-27-2005, 05:37 PM   #319
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Quote:
Originally posted by bookyeti
I am so pumped to try this flaxmeal bread recipe.

I have a question, and I know it's probably been answered earlier on in the thread, but I haven't the time to check -- is this INDUCTION friendly? (leaving out the nuts, of course)

Thanks!
From what I have read the board seems to be split on whether this is Induction legal or not. I waited the two weeks before I made it.

Erin---
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Old 01-28-2005, 05:54 AM   #320
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bump
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Old 02-22-2005, 06:56 PM   #321
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My mother just got off the phone with the people from Bob's Red Mill. We love Spongebob's Flaxmeal bread and really wanted to find out how many carbs are in 2 cups of their ground flaxmeal. The bag says 4 carbs - 4 fiber.....but we all know about hidden carbs and the fact that they can show 0 if its below .5 carbs.

Alrighty....for 2 cups of their ground flaxmeal....its 70 carbs and 59 fiber.....net of 11 carbs in this recipe for the flaxmeal.

So adjust your recipes to reflect an accurate carb count.

We love that bread!! We cut it into 32 pieces as opposed to the 16 the recipe calls for and thus with the reduced nuts in it...it's only .55 carbs per piece for ours. YUMMY!

Just wanted to share this information with everyone
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Old 02-23-2005, 10:29 AM   #322
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Lemon Poppy Muffin

Has anyone consider a lemon poppy version in a muffin pan? Out of all the variations I did not see lemon.

Maybe using, lemon extract and lemonade syrup.

Philly!
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Old 02-25-2005, 05:38 PM   #323
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Don't know if anyone has mentioned this yet, but today, when I made the bread, I accidentally left out the oil. It still came out fine, so if anyone is looking to reduce fat content, this recipe is quite forgiving!
I used 1 cup flax, 1/2 cup almond flour, 1/4 cup VWG, and 1/4 cup Hi-Maize resistant starch for the 2 cups flax called for. Very good!
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Old 03-20-2005, 08:40 PM   #324
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Here's a pic of the bread made using 1.5 c Golden Flaxmeal, 1/4 c VWG, & 1/4 CQ along with 1 T NaturesFlavors banana extract.
Awesome flavor & texture. Great recipe SpongeBob!
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Old 03-21-2005, 09:59 AM   #325
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Jaideyes, your bread looks absolutely DELICIOUS!!! In fact, ALL your recipes do! I hope you don't mind my asking, are these the only changes that you made to the recipe? This thread is soooooooo long. Thanks!
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Old 03-21-2005, 03:51 PM   #326
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Thanks Pam! I followed SpongeBob's original recipe on pg 1 of this thread, but subbed out the 2 c flax as above, and threw in the banana extract. Oh I also threw in a Tbsp of polydextrose with the dry ingredients (almost forgot!)
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Old 03-21-2005, 05:47 PM   #327
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Jaideyes, thank you!
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Old 03-23-2005, 05:18 PM   #328
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I'm having fun with this bread! This morning I added in 1.5 c of shredded zucchini, 1/4 c polyD, 1 c. regular dark flaxmeal instead of the golden / 1 c CQ, Spice Blend flavor Davinci's, pecans, and unsweetened coconut. It's so GOOD, especially with some cream cheese
Thanks again to SpongeBob
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Old 03-24-2005, 10:17 PM   #329
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Okay, I have figured out the carb count with everyone's posts. Does anyone have a calorie count? I want to customize this in ******.

Also, wanted to add (It is probably already mentioned somewhere pages back by someone else) but I have used 1 cup of almond flour to change the texture and it comes out WONDERFULLY!!! I usually make it with just the flax for lower carbs, but the almond flour makes a marvelous treat! It's more like a pound cake then...especially if you use butter instead of oil.

This is a staple around here, but I am getting tired of making it banana flavored...have tried chocolate (and topped it with strawberries or raspberries and fresh whipped cream), tried a pumpkin variation, spice variation, even a cheese bread. The chocolate is probably our family favorite. Any other ideas? I know they must be unlimited...but I have run out of ideas!
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Old 03-25-2005, 08:02 AM   #330
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Quote:
Originally posted by Pam
Jaideyes, your bread looks absolutely DELICIOUS!!! In fact, ALL your recipes do! I hope you don't mind my asking, are these the only changes that you made to the recipe? This thread is soooooooo long. Thanks!
Where do you buy your polyD? This is for bulk right? tia


Kelly
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