FLAX MUFFIN/BREAD - all my research! :)

[OzarkMama]

Originally Posted by CarolynF

when I added the can of carrots for my carrot cake version..the carrots were like 5 carbs for the whole small can..the cream cheese frosting has some, but not alot.

CarolynF, thanks so much for posting that! I am a real newbie when it comes to ANY kind of cooking, and I've been reading this recipe thinking, "Oh please, oh please, is there some way it could be made into carrot cake with cream cheese icing?!" Can you tell me how much 'a small can of sliced carrots' is in ounces or whatever? Can you tell me how much cinnamon you used? Like a regular recipe. I really am a newbie to this part and since some of the ingredients I would use (like almond flour and carbquik) cost a bit, and since my family is sampling what I make and I'm trying to keep them positive about lowcarb foods :-) I don't want to mess it up! Is that all -- carrots and cinnamon? Thanks so much if you have time!

OM

[OzarkMama]

Originally Posted by silkandsand

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!

I just read this thread (the whole thing!) and I think stuff I saw that you missed included:

lemon
lemon with blueberries
lemon with poppy seed
zucchini
carrot
orange extract and cranberries

OM

[OzarkMama]

Originally Posted by chickiemom

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

Nobody ever answered this and I desperately want to know. I'm working out stuff ahead of time that includes flax and my coffee grinder hasn't been delivered yet. :-) ANY kind of measure would do. 1 cup seeds = 1/4 cup meal? I have NO Idea. Anybody who grinds flax seed, please have mercy and post! Thanks so much!!

OM

[BettyR]

A little more than 2/3 cup of whole seeds or a little less than 3/4 cup of whole seeds will give you 1 cup of ground meal.

[txmaggi1]

Has anyone tried Bob's Cheesey/Garlic/Herb/version? Would like to know what the out come was.
Thanks,
Maggi

[EMILY49]

Originally Posted by OzarkMama

CarolynF, thanks so much for posting that! I am a real newbie when it comes to ANY kind of cooking, and I've been reading this recipe thinking, "Oh please, oh please, is there some way it could be made into carrot cake with cream cheese icing?!" Can you tell me how much 'a small can of sliced carrots' is in ounces or whatever? Can you tell me how much cinnamon you used? Like a regular recipe. I really am a newbie to this part and since some of the ingredients I would use (like almond flour and carbquik) cost a bit, and since my family is sampling what I make and I'm trying to keep them positive about lowcarb foods :-) I don't want to mess it up! Is that all -- carrots and cinnamon? Thanks so much if you have time!

OM

I grind my own almond flour. Straight almonds ground up in my coffee grinder

[gpisabela]

Hi, I'm new here and I just wanted to thank spongebob for this delicious bread that I eat every morning. Here is my "concoction":

dry
===
2 c golden flaxmeal (Bob's Red Mill)
1 c chopped walnuts
1 T stevia powder
1tsp baking powder
1tsp baking soda

wet
===
5 eggs
8 T sf vanilla Starbucks syrup
3 T sunflower oil
1 t artificial rhum extract

I think in this combination stevia's aftertaste actually helps the flavor of this bread. I used the inulin+90% steviosides powder.

[Brendajm]

is this 1 tablespoon? what brand are you using? I use now brand or sweet leaf, I am looking to make this with stevia to get away from using splenda so much

[ANDREA]

I LOVE IT! CAN'T GET ENOUGH OF IT! BEST LC RECIPE EVER!

[Alison Jean 71]

I am right there with Andrea. Can't get enough of it. It is so yummy. I panic if I don't have it on hand.

[gpisabela]

Brendajm, yes, one tablespoon and the brand I think is sweetleaf, just bought it. Anyway, I know for sure it is the one that contains only inulin and 90% steviosides. On the recipient it says the equivalents are 2 T for 1 cup of sugar, so I thought to use 1 T for the 1/2 cup splenda and it turned out great. Ate it this morning, too, sooo goood...

[txmaggi1]

Spongebob's recipe is incredible! I just made my third loaf and I also just have to have it every morning. Those that have not tried this recipe don't know what they are missing! Is so simple to prepare. Has the best flavor and texture especially with the nuts.
Thanks Spongebob!!!!

[starstar]

I tried zucchini this weekend. I used 1/2 c walnuts in stead of a whole cup and shredded 1 small zucchini (squeeze the shreds in a paper towel or 2 to get some of the moisture out). I used 8 TBL of sf white chocolate syrup. BOY did it turn out good!! Top with a little cream cheese (I sweeten it with a pkt of splenda).YUMMY!!

[spongebobsqpants]

hi all!

wow, it certainly has been a while. i've popped in here and there but i've not been back in a concerted way for quite a bit. it's so exciting to see so many of you are STILL enjoying this recipe a few years later - and have added SO much to it! those reading from the beginning will recall that i did much the same with the original recipe I came across myself.

so where have i been and where am i now? let's see...after being -105 from my all-time high (-60 after a few years of LF and then another -45 from Atkins-like LC (<30 net carbs daily the whole time)) i'm now up about +18 or -87 from the all-time high. why? because i forgot my roots, made a completely half-hearted attempt to return to LF (read: high carb), slacked off A LOT and had a wee bit of a bounce back (up). that's ok because i'm on day 1 of re-induction and we're off and running!!!

anyhow, it's great to be back! post-induction i'll see about getting the bread baking going again see you all around!

-s

[BettyR]

Hey, it's really great to see you back; you've been missed.

Betty

[kerri]

Hi Spongebob, I am one of your followers, love all the versions myself..
Well your back in the right place I can tell ya that..I tried leaving LC a couple of times and gained..
This is a way of eating ya have to stick with for life
Best of luck..

[txmaggi1]

Glad to see you back! Know what you mean about slacking off and now back to LC. The only way to go. Look forward to any other recipes you come up with as I have really enjoyed the flax muffin/bread recipes.....thanks again for a great recipe!
maggi

[CarolynF]

Hey...glad to have you back...We all learn our lessons the hard way..LOL..don't we?
I made your bread for a tasting session at the health food store today..they all
loved it..DH loves it..too..

I'm making a zuke one..thanks for the tip on squeezing out the zukes..they are so
wet..

Carolyn

[Joycelyn]

Well, after reading this recipe for two years, I've finally tried it! Used Davinci vanilla syrup and chopped pecans. Just took it out of the oven and letting it cool for slicing. It smells and looks gorgeous!

I'll be having a slice with some softened butter for breakfast and will report back to you on how it actually TASTES! I just know it will be wonderful!

Thanks Spongebob. Come on back! We all have our trip-ups!

[lowcarbforlife]

Well, I just had this bread and it's the best. A real keeper recipe. Thanks Sponge.

[helper]

Really happy that you have returned to our forum. Was wondering for a while if you had gone away ala lowcarbman. Glad not.
helper

[Joycelyn]

I made my second loaf! This bread is incredible. Super low in carbs and very satisfying. I had mine with both butter and cream cheese.

I really like it best spread with cream cheese. It reminds me of my childhood in Manhattan, eating in Chock Full O'Nuts diner, having date nut bread and cream cheese sandwiches (you New Yorkers will know what I'm talking about!). The slight sweetness and nuttiness of the bread really goes well with the cream cheese.

Thank you Spongebob!

[colklnk38]

How long can you keep stored in the fridge?

[txmaggi1]

I did have some that I kept in the Ref. for a week and was still very good. But usually I make 2 loafs and cut into servings and freeze. Goes right into the toaster oven for a quick warm up. Top with butter or cream cheese ..yum

[5cats4me]

I find that the flax gets a little...slimy when it sits too long in the fridge. Be your own judge, if it doesn't seem fresh anymore, make another loaf!

I haven't made this in a while, I think I'll make a loaf today!

[TVernon]

I always keep my flaxmeal in the freezer tightly closed with a rubber band and it stays dry and fluffy.

[HeatherJanet]

Originally Posted by colklnk38

How long can you keep stored in the fridge?

I keep the baked product stored for up to 5 days in a tin lined with waxed paper to absorb excess moisture.

[TVernon]

I keep my bread in the refrigerator in the bread pan with plastic wrap over the top. It lasts a good two weeks with no problem. I usually eat it quicker than that though!

[webcrystal]

Has anyone tried the flax muffins with walnut oil? just curious if that would replace the nut flavor without the carbs?

[catkan]

Originally Posted by PhillyTwinsMom

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!

I finally got around to making this single serving this morning. I have to say this is a keeper. Wow, love it love it love it. When I read this recipe I'm thinking okay, print and try later. Wish I had made it right away. Now I'm off to make one for my DH to try.