FLAX MUFFIN/BREAD - all my research! :)

[jlshields]

I read this site all the time, but am new at posting things. Hope I do this right. I made the flax meal bread from the original recipe last night and it is great. I am thinking of all the variations and can't wait to try some of them.

[MCE]

YUMMY! I just made these, followed the recipe to a T, and they came out wonderful. I used walnuts and SF DaVinci Vanilla syrup.

I did 1/2 the recipe and made 8 muffins instead of bread. I ate 1/2 with butter and the other 1/2 with cream cheese. I liked the butter better.

This is a keeper! Thanks Spongebob!

BTW ~ My house smelled incredible while they were baking!

[SweetTLC]

Hi.

I made the savory version of this flax bread from page 2 of this thread. It is tasty...I could not taste the cheese but that is fine. The garlic flavor is very mild...you could double the garlic and not boost the carb count hardly at all. I did leave the nuts out as I wanted to further reduce the carb count and my husband does not like nuts in his bread. I really like this bread and I'd make it again...especially since the savory version has a lower carb count than the sweet version...under .5 a slice (if you cut the bread into 16 slices). It is delicious toasted and buttered.

God bless.

[i2849]

Hi there,
I've been eating this during induction.(one small piece per day) and it hasn't kicked me out of ketosis. I did leave out the nuts though.

Thanks for a wonderful recipe Spongebob!!

[kathy76]

I made this bread a couple of weeks ago and........ I better not make it again... because I ate the whole thing within about 3 days!!!!! Oh, I forgot, I did share 2 pieces with my dh (9yo) She thought it was good too!

I just printed out the single serve recipe, maybe that will be better for my portion control issue!

I tried the cream cheese muffins the other day I think next time I will make a 1/2 batch, I had portion control issues with these also!!

[UltraViolet]

Originally Posted by Crafty17

I love this recipe!!! So far I made the basic recipe, then tried basic recipe with coconuts, nuts and vanilla flavoring. Then I tried a chocolate recipe:

2 cup flaxmeal (dark)
1 cup nuts
3/4 cup splenda
1 tsp. baking soda
1 tsp. baking powder
2 heaping Tlbs coco
5 eggs
8 tlbs chocolate sugar free torani
5 tlbs. vegetable oil

Mix and put it in to a loaf pan and bake about 45 min at 350.
Tastes so much better the next day!

Now I want to try the pumpkin and ginger recipes!
Cindy

Yum - these just came out of the oven ! My changes were substituting SF Chocolate Pudding mix for the coco (same amount) and instead of 5 tlbs. vegetable oil, I used 3 tlbs melted butter and 2 tlbs olive oil (I didn't have anything else so used butter for the rest after I thought that olive oil might not be perfect...) Instead of 8 tlbs chocolate sugar free torani, I divided it in half - 4 tlbs SF Hershey's Chocolate Sauce and 4 tlbs SF Chocolate Torani. Also, I used walnuts.

Oh, and I only used 1/2 cup of Splenda (totally sufficient sweetness !)

They are SOOOO good

[gpisabela]

I was eating a flax muffin (original recipe) and 2 girls from my office came around, wanted to try it and asked for the recipe! They don't do LC and they don't even know what Splenda or flax are!

I gave them the recipe and told them to put sugar instead of Splenda, I hope it works

[Stevie]

Okay - I'm on my 2nd loaf in 10 days....just cut into it this morning...but I'm finding myself cutting it into 1/8ths instead ofthe 1/16ths that you are supposed to do, so that means no more for me!!!!! I'm having portion control issues, clearly.....But it's so dang good!!!!! My mom just made the 2nd loaf (she lives with me) and used the Vanilla DaVinci's with pecans....I had 2 pieces for breakfast. I do not even wanna get on the scale this Sunday...

Thanks, Spongebob, for your hard work & effort in developing this! I talked to my local Starbucks gals today whom I see every morning and the rest of the loaf is going to them....they were real interested in trying it. (Then again...this bread is definitely the lesser of the two evils when compared to Starbucks "no sugar added banana walnut bread", I must admit).

[Nancy Pancy]

I just made pork schintzel with flax and am loving it!

[Stevie]

Originally Posted by Nancy Pancy

I just made pork schintzel with flax and am loving it!

Nancy - DO share!

[razberry]

I'm confused. I tried to go through, but there's alot here. I can't keep thing sorted. Will someone post their final, tweaked/best versions one more time?

[Nancy Pancy]

Originally Posted by Stevie

Nancy - DO share!

It was way easy. I just substituted ground flax seed (flax meal) for breadcrumbs. Grind 'em up, added some parmasean cheese and some spices. Cut a pork loin roast into schinizel slices, dipped them in egg mixture (I added some skim milk), then dipped them in the flax mixture and fried them up. I tried to do just in pam only but I found I needed some olive oil in the pan.

They are yummy cold too!

[Nikki2777]

I've been doing the single serve version and it is wonderful. But, now I would like to make the loaf pan size. In my notes on this bread, I can't find what size loaf pan to use... 9 x 5 or 8 x 4. Could someone help me on this?

Thanks,

Nikki2777

[Grammy G]

I do not use artificial sweeteners. So, I wondered if anyone had tried the flax bread and did not use the LC Syrup? I can find a substitute for the splenda but not the syrup.
Thanks!

[Nancy Pancy]

Originally Posted by Grammy G

I do not use artificial sweeteners. So, I wondered if anyone had tried the flax bread and did not use the LC Syrup? I can find a substitute for the splenda but not the syrup.
Thanks!

No but give it a go. What can happen?

[dizneegirl]

Originally Posted by Grammy G

I do not use artificial sweeteners. So, I wondered if anyone had tried the flax bread and did not use the LC Syrup? I can find a substitute for the splenda but not the syrup.
Thanks!

Use the same sub as you would for the Splenda (the syrup should measure the same amout of sweetness as the equal amount of Splenda). You may (or may not... the extra moisture may not be necessary. Flax is fairly moist/oily.) want to add the equal amount of water to your recipe, as well. And you can add flavoring extracts to make up for the flavor of the syrup.

[Danethead]

Thank you for the clarification of WPI, I have also been wondering what it was.

[gpisabela]

I got tired of the original recipe with nuts and I tried what somebody here suggested once: dried cranberries and orange flavour. So I used coconut flakes instead of nuts, stevia instead of splenda as usual, added one handful of dried cranberries, and zest of one orange. Yummmmmmm... cranberries' tartness fits so well here... who needs raisins, anyway?

Next I will try the cream cheese muffins with cranberries and orange zest, but I have to remember to make a quadruple batch because my kids keep stealing them. I made twice a sugar version of the cheese muffins but my kids didn't eat them; for some strange reason they prefer mine, with stevia and without the crust.

One tip about the flax muffins, which I learned the hard way: watch the flax bread/muffins closely while baking and take them out of the oven immediately when the stick inserted in the center comes out clean. I used to bake them by the clock but they kept getting dry. When I started to test them I took them out of the oven 2 minutes earlier than the recipe said and it made a huge difference! From dry and crumbly to moist and fresh tasting!

[Grammy G]

Did you use sweetened cranberries or the frozen kind? How much stevia did you use? What brand of stevia? This post has become so long that it would be so helpful if you could write out the entire recipe exactly the way you made it. Hope I'm not asking too much. :-) Thanks so much! I only use stevia or xylitol so I'm always excited to see a recipe with it.

[*rosebud*]

I made the original recipe on Sunday with some modifications and I was really happy with how it turned out.


spongebob's flaxmeal bread (with my changes/additions)

dry
===
2c flaxmeal
1c nuts (I measured 1 C walnut halves and then chopped them up a little)
1tsp baking powder (I used 1 1/2 tsp baking powder)
1tsp baking soda

wet
===
5 beaten eggs
8T sf syrup w/Splenda (I used 7T water plus liquid splenda to equal 1/2 C)
5T vegetable oil
2 tsp banana extract (my addition)

The banana flavor and the walnuts really go well together and almost taste like the real thing to me.

I had my sister (the dietitian) sample some and she said it tastes very healthy. She was surprised that something with no flour and sugar could taste so good. I think she has the idea in mind that Low Carb means lots of meat and fat so this was a great example to her of what different things I really eat.

This is something I'll make again and again. It's very simple to make and very tasty!

[RobinB]

I have made it with walnuts and a sprinkling of sugar-free instant banana pudding mix!!

Tastes just like classic banana nut bread!

Like you guys, I eat too much of it too fast.

[RobinB]

Originally Posted by CarolynF

I'm really afraid of soy...and steer clear of it..maybe your friend
is having problems because of the soy..Do a search and there
is lots of information on the dangers of soy...
)

Same here. . . . too much controversy over whether it helps prevent cancer or actually causes it.

[*rosebud*]

Oh. gosh... I'm eating some of this right now and it's so good!

[HeatherJanet]

Originally Posted by RobinB

I have made it with walnuts and a sprinkling of sugar-free instant banana pudding mix!! Tastes just like classic banana nut bread! Like you guys, I eat too much of it too fast.

Robin, thanks for the pudding tip, just think how good a slice of that would be with peanut butter on it. I eat two slices a day for breakfast so I am making this recipe all the time and looking for ways to add variety.

[gpisabela]

Originally Posted by Grammy G

Did you use sweetened cranberries or the frozen kind? How much stevia did you use? What brand of stevia? This post has become so long that it would be so helpful if you could write out the entire recipe exactly the way you made it. Hope I'm not asking too much. :-) Thanks so much! I only use stevia or xylitol so I'm always excited to see a recipe with it.

I used organic dried unsweetened cranberries. The sweetened ones are... well... sweetened and my guess is not with Splenda . I don't know how they would turn with frozen ones, but I tried them with frozen blueberries and they were too watery and colourful for me.

I used only Stevia, on my bottle says 1 tablespoon = 1/2 cup sugar so I use 1 tablespoon of Stevia for the whole batch. It's a Stevia+inulin blend, but I forgot the brand. I believe Stevia and flaxmeal go very well together, Stevia in this combination doesn't taste weird to me. Nowadays I'm trying to use only Stevia where I can, and I can report that the cream cheese muffins with Stevia and dried cranberries and orange zest was a success, too.

OK, ingredients: (directions are the same as on the first post first page)

dry
===
2c flaxmeal (I grind my own in the Magic Bullet)
1/2 c medium unsweetened coconut (but I believe you can leave it out)
1 Tbsp Stevia (= 1/2 cup sugar sweetness)
1tsp baking powder
1tsp baking soda
dash salt
1/4 - 1/2 c dried cranberries

wet
===
5 eggs (beaten)
8T sf vanilla syrup w/Splenda **
5T coconut oil (or any oil, or less)
zest of one orange
1/2 tsp orange extract (opt.)

[Cookie41]

I made the o