FLAX MUFFIN/BREAD - all my research! :) - Page 11

Karsen · 12-09-2004, 01:44 PM

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!

TVernon · 12-09-2004, 02:17 PM

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.

VAmomof2 · 01-20-2005, 09:36 AM

Finally tried this last night. Can't wait to make it again with banana extract and pecans!

5cats4me · 01-25-2005, 06:53 AM

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???

KellyMarie38 · 01-25-2005, 06:57 AM

Could you use CarbQuik in this recipe? tia

Kelly

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???

5cats4me · 01-25-2005, 07:07 AM

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!

KellyMarie38 · 01-25-2005, 07:12 AM

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!

Illy · 01-25-2005, 07:58 AM

Has anyone tried making this bread in the microwave. My oven just broke and I really love making this bread.

KellyMarie38 · 01-25-2005, 08:02 AM

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

Kelly

VAmomof2 · 01-25-2005, 10:52 AM

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.

KellyMarie38 · 01-25-2005, 11:41 AM

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

5cats4me · 01-25-2005, 02:24 PM

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!

KellyMarie38 · 01-25-2005, 02:28 PM

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!

lmt_24fan · 01-25-2005, 08:43 PM

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:

VAmomof2 · 01-26-2005, 05:54 AM

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.

5cats4me · 01-26-2005, 03:36 PM

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?

VAmomof2 · 01-26-2005, 04:12 PM

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!

bookyeti · 01-27-2005, 02:28 AM

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!

eko42 · 01-27-2005, 04:37 PM

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---

5cats4me · 01-28-2005, 04:54 AM

bybs54 · 02-22-2005, 05:56 PM

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

PhillyTwinsMom · 02-23-2005, 09:29 AM

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!

Cap57 · 02-25-2005, 04:38 PM

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!

Jaideyes · 03-20-2005, 07:40 PM

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!

01-25-2005, 06:53 AM	#304
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,689 Gallery: 5cats4me Stats: 185/164/140 WOE: Atkins Start Date: Jan 04	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??? __________________ Bloom where you're planted A sister is a forever friend

01-28-2005, 04:54 AM	#320
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,689 Gallery: 5cats4me Stats: 185/164/140 WOE: Atkins Start Date: Jan 04	bump

02-22-2005, 05:56 PM	#321
bybs54 Very Gabby LCF Member!!! Join Date: Feb 2003 Location: West Central, Illinois Posts: 4,728 Gallery: bybs54 Stats: 58 pounds GONE! WOE: Low Carbing it! :) Start Date: 1-27-03 GOAL 12-03! Still Maintaining!! :)	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 __________________ *Patti* 54 years young...enjoying this stage of my life! *Started 1/27/03 Took one meal at a time....and watched it work!* *GOAL reached on 12/1/03!* 58 pounds & 40 inches gone forever! Maintaining & still enjoying this WOL! GOOD FRIENDS ARE LIKE STARS....YOU DON'T ALWAYS SEE THEM, BUT YOU ALWAYS* KNOW THEY ARE THERE!!!!!!* I miss ya Pop...Oct. 26, 1918 - Oct. 19, 2006. Please watch over us all.

02-23-2005, 09:29 AM	#322
PhillyTwinsMom MAJOR LCF POSTER! Join Date: Dec 2001 Location: DOH...! Posts: 1,297 Gallery: PhillyTwinsMom Stats: 220.0/192.0/~Sz 6-8 WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	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!

12-09-2004, 01:44 PM	#301
Karsen MAJOR LCF POSTER! Join Date: Feb 2004 Posts: 1,396 Gallery: Karsen WOE: LC - LCMY-3/25/04 Start Date: 1/2/04-LC	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!

12-09-2004, 02:17 PM	#302
TVernon MAJOR LCF POSTER! Join Date: Jun 2002 Location: Ojai, California Posts: 1,130 Gallery: TVernon Stats: 177/133/130 WOE: Atkins and The Firm Start Date: Atkins 1998, Firm 1991	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.

01-20-2005, 09:36 AM	#303
VAmomof2 MAJOR LCF POSTER! Join Date: Mar 2004 Location: Virginia Posts: 2,221 Gallery: VAmomof2 Stats: 150/130/128-130 WOE: general lc and exercise Start Date: Jan 2004	Finally tried this last night. Can't wait to make it again with banana extract and pecans!

01-25-2005, 07:07 AM	#306
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,689 Gallery: 5cats4me Stats: 185/164/140 WOE: Atkins Start Date: Jan 04	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!

01-25-2005, 07:58 AM	#308
Illy Very Gabby LCF Member!!! Join Date: Aug 2004 Location: Miami, FL Posts: 3,650 Gallery: Illy Stats: 5'6" - 257/246.5/180 WOE: LC, whole foods	Has anyone tried making this bread in the microwave. My oven just broke and I really love making this bread.

01-25-2005, 08:02 AM	#309
KellyMarie38 MAJOR LCF POSTER! Join Date: May 2004 Location: Berkshires, MA Posts: 1,018 Gallery: KellyMarie38 Stats: 144.8-136.8-135.8-130 & tone-5'7" tall WOE: Low Carb Start Date: 07/2001	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 Kelly

01-25-2005, 10:52 AM	#310
VAmomof2 MAJOR LCF POSTER! Join Date: Mar 2004 Location: Virginia Posts: 2,221 Gallery: VAmomof2 Stats: 150/130/128-130 WOE: general lc and exercise Start Date: Jan 2004	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.

01-25-2005, 02:24 PM	#312
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,689 Gallery: 5cats4me Stats: 185/164/140 WOE: Atkins Start Date: Jan 04	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!

01-25-2005, 08:43 PM	#314
lmt_24fan Senior LCF Member Join Date: Oct 2004 Location: Tampa Bay Area, FL Posts: 386 Gallery: lmt_24fan Stats: 194/GOOOOOOOAAAALLL/135 WOE: Atkins Start Date: July 2004	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:

01-26-2005, 05:54 AM	#315
VAmomof2 MAJOR LCF POSTER! Join Date: Mar 2004 Location: Virginia Posts: 2,221 Gallery: VAmomof2 Stats: 150/130/128-130 WOE: general lc and exercise Start Date: Jan 2004	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.

01-26-2005, 03:36 PM	#316
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,689 Gallery: 5cats4me Stats: 185/164/140 WOE: Atkins Start Date: Jan 04	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?

01-26-2005, 04:12 PM	#317
VAmomof2 MAJOR LCF POSTER! Join Date: Mar 2004 Location: Virginia Posts: 2,221 Gallery: VAmomof2 Stats: 150/130/128-130 WOE: general lc and exercise Start Date: Jan 2004	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!

01-27-2005, 02:28 AM	#318
bookyeti Senior LCF Member Join Date: Apr 2004 Location: The Netherlands Posts: 145 Gallery: bookyeti Stats: size 18/16-18/12 (5'9") WOE: Atkins Start Date: Nov. 29, 2004	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!

02-25-2005, 04:38 PM	#323
Cap57 MAJOR LCF POSTER! Join Date: Oct 2003 Location: Maine Posts: 1,274 Gallery: Cap57 Stats: 150/133/130 (5'8") WOE: modified Atkins Start Date: Sept. 2003 starting over 7/07	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!

03-20-2005, 07:40 PM	#324
Jaideyes Senior LCF Member Join Date: May 2004 Location: South Florida Posts: 229 Gallery: Jaideyes Stats: 140/110 44 y.o. 5'4" WOE: Moderate Carbs / Maintenance Start Date: 1998	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!

03-21-2005, 08:59 AM	#325
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 498 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001