FLAX MUFFIN/BREAD - all my research! :) - Page 12

mre · 03-25-2005, 08:59 AM

Quote:

Originally posted by Jaideyes
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

Looks great! Did you just add those ingredients or replace some of the originals?

SCOTTSDALEJULIE · 03-25-2005, 04:38 PM

Doesn't Netrition carry ployd now?

makeupmonsterdog · 03-27-2005, 07:54 AM

I made this this morning with a few tweaks because I am trying to get rid of a couple Davinci flavors and protein powders I don't love. It turned out really well!

2 c flax meal
1 c. strawberry protein powder (whey)
1/8 t. liquid Splenda
1tsp baking powder
1tsp baking soda

5 eggs (beaten)
½ c. Davinci B-52 Syrup
1 t. Princess Bakery Flavoring (Lorann’s)
5 T coconut oil

The strawberry whey, B-52 syrup give the bread a nice mild flavor and the princess bakery flavoring ties the both together. I think this will make fantastic french toast, too!

This was my first crack at the Spongebob's recipe--I am really surprised at how FILLING it is and substantial the bread is. I had half a piece for taste and it was more than enough!

pdianne · 03-27-2005, 12:44 PM

I don't have a loaf pan (long story...). Has anyone made this in cupcake form? Any tweaks?

Nana Susie · 03-27-2005, 07:03 PM

I make mine into cupcakes most of the time. I get 12 cupcakes. Be sure to use the foil cupcake liners. Throw the paper part out.

Nana Susie · 03-27-2005, 07:27 PM

For those of you who have the German Chocolate DaVinci, this makes a wonderful bread! I used Carolyn's recipe for her choc. recipe.

German Choc. Bread

1 cup golden flaxseed meal (I used the reg. flaxseed meal)
1/2 cup almond flour
1/2 cup WPI
1 tsp. baking powder
1 tsp. baking soda
1/2 cup toasted almonds
2 Tbs. cocoa
1 cup of Splenda..increase for the chocolate

Liquid:

5 eggs
8 Tbs. Davinci German Choc.
5 Tbs. oil
2 packages of Choco-Bake or 2 ounces melted baking unsweetened
1 tsp. vanilla (I used DaVinci's French Vanilla)

Mix dry ingredients..then mix up wet ingredients in a separate
bowl. Then combine and pour into loaf pan and bake 35-45 minutes at 350. I sprinkled a few untoasted almonds on the
top. (A 1/2 cup of unsweetned coconut is also good to add for the German Choc. version). I use the muffin pan. It makes 12 cupcakes. Be sure to use the foil part of the liners. It takes about 15 minutes for the cupcakes to bake.

lovingAK · 03-29-2005, 12:27 AM

I make them in cupcake/muffin form. I bake them for 15-18 minutes, or until the tops start to slightly crack. I've made them just the way the recipe states, and I'll also tweaked them a little by using less flax and adding a little bake mix with very good results. I LOVE these things!

mre · 03-29-2005, 07:57 AM

Quote:

Originally Posted by Nana Susie

For those of you who have the German Chocolate DaVinci, this makes a wonderful bread! I used Carolyn's recipe for her choc. recipe.

German Choc. Bread

1 cup golden flaxseed meal (I used the reg. flaxseed meal)
1/2 cup almond flour
1/2 cup WPI
1 tsp. baking powder
1 tsp. baking soda
1/2 cup toasted almonds
2 Tbs. cocoa
1 cup of Splenda..increase for the chocolate

Liquid:

5 eggs
8 Tbs. Davinci German Choc.
5 Tbs. oil
2 packages of Choco-Bake or 2 ounces melted baking unsweetened
1 tsp. vanilla (I used DaVinci's French Vanilla)

Mix dry ingredients..then mix up wet ingredients in a separate
bowl. Then combine and pour into loaf pan and bake 35-45 minutes at 350. I sprinkled a few untoasted almonds on the
top. (A 1/2 cup of unsweetned coconut is also good to add for the German Choc. version). I use the muffin pan. It makes 12 cupcakes. Be sure to use the foil part of the liners. It takes about 15 minutes for the cupcakes to bake.

Is the WPI Wheat protein isolate?

Nana Susie · 03-29-2005, 08:26 AM

Yes it is. It better be...that is what I have been using! (smiley face) speaking of them....where are they?? I don't see them any longer on here?? I have vanilla whey protein that I have been using. I guess plain or chocolate would be fine also.

Karsen · 03-29-2005, 08:58 AM

LOVING AK - - Will you share your Tweaked recipe? Thanks!! for the cupcakes.

mre · 03-29-2005, 09:01 AM

Quote:

Originally Posted by Nana Susie

Yes it is. It better be...that is what I have been using! (smiley face) speaking of them....where are they?? I don't see them any longer on here?? I have vanilla whey protein that I have been using. I guess plain or chocolate would be fine also.

Is it WHEAT or WHEY protein? i'm a bit confused.

Nana Susie · 03-29-2005, 09:11 AM

It is Whey Protein Isosate. WPI
At the moment I am using Designer Potein Whey brand. I bought it at Wal Mart. It comes in plain, vanilla, chocolate and strawberry. It does have 2g of sugar. I have bought a different brand at the health store which didn't have sugar, but I ended up with this, this time.

smurstep · 03-29-2005, 09:04 PM

I make the cupcakes too but I do not use foil or paper cupcake thingy. I spray olive oil in the muffin tins. I also do not add the 5T of oil and they turn out just fine. One other tweak is 1C flaxmeal and 1C carbquik instead of all flaxmeal. My very favorite flavor is lemon muffins with fresh blueberries added.

Nana Susie · 03-30-2005, 06:57 AM

Smurstep, the lemon muffins sound so good! Do you use lemon extract? If so, more or less...how much? Next batch of muffins I'll cut out the oil and see what happens.

lgardner27 · 03-30-2005, 12:27 PM

Is Vital Wheat Gluten (VWG) the same as the NOW brand Wheat Gluten Flour you can get from Netrition? I want to try the bread with the VWG but I want to make sure I get the right thing.

smurstep · 03-30-2005, 04:30 PM

Nana Susie - where the recipe calls for liquid splenda I use lemon DaVinci. I also add lemon essence and fresh lemon rind. I love things to be real lemony.

redvette · 04-14-2005, 01:38 PM

Quote:

Originally Posted by CarolynF

Yes, I made a pumpkin bread from this..

I used 1/2 cup of pumpkin with the wet ingredients and
2 tsp. of pumpkin pie spice in the dry ingredients. I like
to make mine using 1/2 flaxseed meal and 1/2 almond meal
and sometimes using WPI..or a little Atkins mix.

For the pumpkin bread, I only added one Tbs. of oil or melted butter as the pumpkin is pretty wet.

If you have any questions, just ask..

Carolyn, did you also put the Sf syrup in your recipe?

PhillyTwinsMom · 05-06-2005, 10:16 AM

Just wanted to add my past week's obsession and love for this receipe.

I make the single serving microwave version at night, split, wrap and toast it at work in the morning. It has been so nice. Like having muffins for bfast every morning. I have been changing my syrups daily, English Toffee, French Vanilla, Banana and today I had Butter Rum. I could hear people in the lunch room saying "oohh they must be making muffins" (haha). After toasting I add cream cheese...YUM!. Since I make it in a bowl with a diameter about the same as a slice of bread, yesterday I toasted it and added cream cheese and a sausage patty. Worked just like the mcGriddles without having to turn the stove one. 2:30mins in the MW (mines is old) and it's done.

Perfect method for portion control....

Philly~

lmt_24fan · 05-06-2005, 04:56 PM

Could you share the single serving microwave version, please?

PhillyTwinsMom · 05-06-2005, 08:10 PM

Sorry it took so long.

2T Flax
2T Alm Flr
1/4tsp of bake pow
1 egg
1T Syrup.....your choice. (I let my Tbsp overflow just a little)
1pkt of sweetner

Pick the container shape you would like the finish product to be like. (mines is kinds square) Mix well and mw for 2-3mins. It will pull away from the bowl/container and come right out when you fix it. After it's done I like to split it and toast till it browns. And the added cream ch today was a real bonus. Can't wait for breakfast!

**when you remove the sweetners and add savory seasonings this actually turns into the tweaked version of the "1.4carb Bun" posted by BettyR. That post is floating around near the top of the board. You should check it out. They have all kinds or variations listed from pancakes to bread pudding.

Enjoy!

lmt_24fan · 05-06-2005, 09:12 PM

Thanks, PhillyTwinsMom! I'm gonna try this in the morning! YUM!

redvette · 05-07-2005, 05:51 PM

I made the single serve version and it was fantastic! I used carmel DaVinci syrup. My house smellewd wonderful. I'm ordering strawberry DaVinci next to try on these. Thanks a million PhillyTwinsMom!

PhillyTwinsMom · 05-07-2005, 06:41 PM

You are soooo welcome!

Made mines this morning with english toffee. YUM

Philly~

lmt_24fan · 05-07-2005, 10:45 PM

I made the single serving this morning, too! It is VERY good! I used banana syrup, toasted it, then topped it with lc peanut butter. I;m gonna try gingerbread next.

Thanks so much for sharing this!

Lynn

PhillyTwinsMom · 05-08-2005, 08:05 PM

OK....here is a new one for you.

I used the single serve version (minus the extra pkt of sugar) and added shredded cheese and chopped up sausage. Microwave for about 30 additional seconds. It was pretty good. Nice and hearty! It was nice having everything mixed together. I just ate it warm out of the container with a spoon.

Today I fried up some sausage and pepperoni with a little onion. Ran it through my food processor and packed it up. Now I can just make up the muffin/bread and put a couple Tbsps in and cook. How's that for convenience? These will probably work really well packed up for bfast at work. Now I don't have to worry about packing a little sausage link or patty on the side, it's all baked in.

I liked the sweet version, but I think next time I will leave out the sweetners and add some garlic powder and pepper. Make it more savory.

Looking forward to trying that one.

There is just sooo much you can do with this receipe.

Philly~

GeorgiaBride · 05-16-2005, 06:14 PM

For the single serving, what could I add to take the place of almond flour? I am staying away from nuts... Can you do all-flax, and nothing else?

mlb · 05-20-2005, 01:48 PM

Okay I just made this original recipe, I didn't feel like wading through 8 pages of opinions comments and variations.

I did it exactly except I used co-conut oil and I used raspberry syrup sf of course and I added 1 cup of chopped walnuts.

now it is cooling on the counter. I think i have to go and try it, looks and smells really good.

I'll let you know.

PhillyTwinsMom · 05-20-2005, 05:46 PM

Quote:

Originally Posted by mlb

Okay I just made this original recipe, I didn't feel like wading through 8 pages of opinions comments and variations.

I did it exactly except I used co-conut oil and I used raspberry syrup sf of course and I added 1 cup of chopped walnuts.

now it is cooling on the counter. I think i have to go and try it, looks and smells really good.

I'll let you know.

mlb....If you go up just a couple of posts it shows the single version that caweightloss is posting about now.

Also, if you go back 1 or 2 pages there are some pictures jaidseyes. They are really good

They are addictive....enjoy!

mslaster · 05-24-2005, 03:34 PM

Hi, my name is Sherry and I am doing induction again. This is day 2 for me. I would like to know if I can eat Spongebob Flaxmuffin/bread will on induction.

pcquilter · 05-31-2005, 12:28 PM

Hello I have a question. where do you get liquid splenda or how do you make it?

03-27-2005, 07:27 PM	#336
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	For those of you who have the German Chocolate DaVinci, this makes a wonderful bread! I used Carolyn's recipe for her choc. recipe. German Choc. Bread 1 cup golden flaxseed meal (I used the reg. flaxseed meal) 1/2 cup almond flour 1/2 cup WPI 1 tsp. baking powder 1 tsp. baking soda 1/2 cup toasted almonds 2 Tbs. cocoa 1 cup of Splenda..increase for the chocolate Liquid: 5 eggs 8 Tbs. Davinci German Choc. 5 Tbs. oil 2 packages of Choco-Bake or 2 ounces melted baking unsweetened 1 tsp. vanilla (I used DaVinci's French Vanilla) Mix dry ingredients..then mix up wet ingredients in a separate bowl. Then combine and pour into loaf pan and bake 35-45 minutes at 350. I sprinkled a few untoasted almonds on the top. (A 1/2 cup of unsweetned coconut is also good to add for the German Choc. version). I use the muffin pan. It makes 12 cupcakes. Be sure to use the foil part of the liners. It takes about 15 minutes for the cupcakes to bake. __________________ Moving on down that scale!

03-30-2005, 12:27 PM	#345
lgardner27 Junior LCF Member Join Date: Aug 2003 Location: Detroit, MI Posts: 12 Gallery: lgardner27	VWG Is Vital Wheat Gluten (VWG) the same as the NOW brand Wheat Gluten Flour you can get from Netrition? I want to try the bread with the VWG but I want to make sure I get the right thing.

05-20-2005, 01:48 PM	#357
mlb Senior LCF Member Join Date: May 2005 Location: Southern Ontario, Canada Posts: 375 Gallery: mlb Stats: 183/162.8/125 WOE: ATKINS Start Date: Jan 1, 2006 for 10th time :(	Okay I just made this original recipe, I didn't feel like wading through 8 pages of opinions comments and variations. I did it exactly except I used co-conut oil and I used raspberry syrup sf of course and I added 1 cup of chopped walnuts. now it is cooling on the counter. I think i have to go and try it, looks and smells really good. I'll let you know. Last edited by mlb; 05-20-2005 at 01:50 PM..

05-24-2005, 03:34 PM	#359
mslaster Senior LCF Member Join Date: Jun 2004 Posts: 142 Gallery: mslaster	Induction Hi, my name is Sherry and I am doing induction again. This is day 2 for me. I would like to know if I can eat Spongebob Flaxmuffin/bread will on induction.

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03-25-2005, 04:38 PM	#332
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,273 Gallery: SCOTTSDALEJULIE	Doesn't Netrition carry ployd now?

03-27-2005, 07:54 AM	#333
makeupmonsterdog Senior LCF Member Join Date: Mar 2005 Location: Baltimore, MD Posts: 252 Gallery: makeupmonsterdog Stats: 23(ish)% Body Fat/15% Body Fat/15% Body Fat WOE: Low Carb	I made this this morning with a few tweaks because I am trying to get rid of a couple Davinci flavors and protein powders I don't love. It turned out really well! 2 c flax meal 1 c. strawberry protein powder (whey) 1/8 t. liquid Splenda 1tsp baking powder 1tsp baking soda 5 eggs (beaten) ½ c. Davinci B-52 Syrup 1 t. Princess Bakery Flavoring (Lorann’s) 5 T coconut oil The strawberry whey, B-52 syrup give the bread a nice mild flavor and the princess bakery flavoring ties the both together. I think this will make fantastic french toast, too! This was my first crack at the Spongebob's recipe--I am really surprised at how FILLING it is and substantial the bread is. I had half a piece for taste and it was more than enough!

03-27-2005, 12:44 PM	#334
pdianne Senior LCF Member Join Date: Jun 2003 Location: Portland, OR Posts: 626 Gallery: pdianne Stats: 300/ DONE - size 6, 150 and happy WOE: Atkins Start Date: June 2003	I don't have a loaf pan (long story...). Has anyone made this in cupcake form? Any tweaks?

03-27-2005, 07:03 PM	#335
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	I make mine into cupcakes most of the time. I get 12 cupcakes. Be sure to use the foil cupcake liners. Throw the paper part out.

03-29-2005, 12:27 AM	#337
lovingAK Senior LCF Member Join Date: Feb 2004 Location: Alaska Posts: 596 Gallery: lovingAK Stats: 328.5/200 post pregnancy/150 WOE: low carb Start Date: Jan 1, 04	I make them in cupcake/muffin form. I bake them for 15-18 minutes, or until the tops start to slightly crack. I've made them just the way the recipe states, and I'll also tweaked them a little by using less flax and adding a little bake mix with very good results. I LOVE these things!

03-29-2005, 08:26 AM	#339
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	Yes it is. It better be...that is what I have been using! (smiley face) speaking of them....where are they?? I don't see them any longer on here?? I have vanilla whey protein that I have been using. I guess plain or chocolate would be fine also.

03-29-2005, 08:58 AM	#340
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	LOVING AK - - Will you share your Tweaked recipe? Thanks!! for the cupcakes.

03-29-2005, 09:11 AM	#342
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	It is Whey Protein Isosate. WPI At the moment I am using Designer Potein Whey brand. I bought it at Wal Mart. It comes in plain, vanilla, chocolate and strawberry. It does have 2g of sugar. I have bought a different brand at the health store which didn't have sugar, but I ended up with this, this time.

03-29-2005, 09:04 PM	#343
smurstep Senior LCF Member Join Date: Feb 2003 Location: San Clemente, CA Posts: 81 Gallery: smurstep Stats: 155/151/140 WOE: Atkins Start Date: 8/13/2006	I make the cupcakes too but I do not use foil or paper cupcake thingy. I spray olive oil in the muffin tins. I also do not add the 5T of oil and they turn out just fine. One other tweak is 1C flaxmeal and 1C carbquik instead of all flaxmeal. My very favorite flavor is lemon muffins with fresh blueberries added.

03-30-2005, 06:57 AM	#344
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	Smurstep, the lemon muffins sound so good! Do you use lemon extract? If so, more or less...how much? Next batch of muffins I'll cut out the oil and see what happens.

03-30-2005, 04:30 PM	#346
smurstep Senior LCF Member Join Date: Feb 2003 Location: San Clemente, CA Posts: 81 Gallery: smurstep Stats: 155/151/140 WOE: Atkins Start Date: 8/13/2006	Nana Susie - where the recipe calls for liquid splenda I use lemon DaVinci. I also add lemon essence and fresh lemon rind. I love things to be real lemony.

05-06-2005, 10:16 AM	#348
PhillyTwinsMom MAJOR LCF POSTER! Join Date: Dec 2001 Location: DOH...! Posts: 1,297 Gallery: PhillyTwinsMom WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	Just wanted to add my past week's obsession and love for this receipe. I make the single serving microwave version at night, split, wrap and toast it at work in the morning. It has been so nice. Like having muffins for bfast every morning. I have been changing my syrups daily, English Toffee, French Vanilla, Banana and today I had Butter Rum. I could hear people in the lunch room saying "oohh they must be making muffins" (haha). After toasting I add cream cheese...YUM!. Since I make it in a bowl with a diameter about the same as a slice of bread, yesterday I toasted it and added cream cheese and a sausage patty. Worked just like the mcGriddles without having to turn the stove one. 2:30mins in the MW (mines is old) and it's done. Perfect method for portion control.... Philly~

05-06-2005, 04:56 PM	#349
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	Could you share the single serving microwave version, please?

05-06-2005, 08:10 PM	#350
PhillyTwinsMom MAJOR LCF POSTER! Join Date: Dec 2001 Location: DOH...! Posts: 1,297 Gallery: PhillyTwinsMom WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	Sorry it took so long. 2T Flax 2T Alm Flr 1/4tsp of bake pow 1 egg 1T Syrup.....your choice. (I let my Tbsp overflow just a little) 1pkt of sweetner Pick the container shape you would like the finish product to be like. (mines is kinds square) Mix well and mw for 2-3mins. It will pull away from the bowl/container and come right out when you fix it. After it's done I like to split it and toast till it browns. And the added cream ch today was a real bonus. Can't wait for breakfast! **when you remove the sweetners and add savory seasonings this actually turns into the tweaked version of the "1.4carb Bun" posted by BettyR. That post is floating around near the top of the board. You should check it out. They have all kinds or variations listed from pancakes to bread pudding. Enjoy!

05-06-2005, 09:12 PM	#351
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	Thanks, PhillyTwinsMom! I'm gonna try this in the morning! YUM!

05-07-2005, 05:51 PM	#352
redvette Senior LCF Member Join Date: Feb 2003 Location: WV Posts: 234 Gallery: redvette	I made the single serve version and it was fantastic! I used carmel DaVinci syrup. My house smellewd wonderful. I'm ordering strawberry DaVinci next to try on these. Thanks a million PhillyTwinsMom!

05-07-2005, 06:41 PM	#353
PhillyTwinsMom MAJOR LCF POSTER! Join Date: Dec 2001 Location: DOH...! Posts: 1,297 Gallery: PhillyTwinsMom WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	You are soooo welcome! Made mines this morning with english toffee. YUM Philly~

05-07-2005, 10:45 PM	#354
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	I made the single serving this morning, too! It is VERY good! I used banana syrup, toasted it, then topped it with lc peanut butter. I;m gonna try gingerbread next. Thanks so much for sharing this! Lynn

05-08-2005, 08:05 PM	#355
PhillyTwinsMom MAJOR LCF POSTER! Join Date: Dec 2001 Location: DOH...! Posts: 1,297 Gallery: PhillyTwinsMom WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	OK....here is a new one for you. I used the single serve version (minus the extra pkt of sugar) and added shredded cheese and chopped up sausage. Microwave for about 30 additional seconds. It was pretty good. Nice and hearty! It was nice having everything mixed together. I just ate it warm out of the container with a spoon. Today I fried up some sausage and pepperoni with a little onion. Ran it through my food processor and packed it up. Now I can just make up the muffin/bread and put a couple Tbsps in and cook. How's that for convenience? These will probably work really well packed up for bfast at work. Now I don't have to worry about packing a little sausage link or patty on the side, it's all baked in. I liked the sweet version, but I think next time I will leave out the sweetners and add some garlic powder and pepper. Make it more savory. Looking forward to trying that one. There is just sooo much you can do with this receipe. Philly~

05-16-2005, 06:14 PM	#356
GeorgiaBride MAJOR LCF POSTER! Join Date: Oct 2003 Posts: 2,405 Gallery: GeorgiaBride	For the single serving, what could I add to take the place of almond flour? I am staying away from nuts... Can you do all-flax, and nothing else?

05-31-2005, 12:28 PM	#360
pcquilter Junior LCF Member Join Date: Apr 2005 Location: sioux falls,sd Posts: 16 Gallery: pcquilter WOE: atkins Start Date: 2-1-2005	Hello I have a question. where do you get liquid splenda or how do you make it?