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Old 09-30-2009, 02:45 PM   #451
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I made this and it looked great but the taste was not too good. It came out oily and very slimy consistency. Inedible. I followed the recipe what did I do wrong?
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Old 10-01-2009, 11:33 AM   #452
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Old 11-08-2009, 08:25 AM   #453
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Does anyone have an accurate total carb counts for all the ingredients listed? First it was 0? Then It was 1? I would love to make this but I dont want to get in over my head with carbs. thanks so far this is what I came up with. Please correct me if something is missing
Flax 0
1/2 cup splenda, 24
5 eggs 3
I also read that baking powder has 1 carb per 1/8 tsp
1/2 cup chopped nuts??? Seems like more carbs per slice than I ve seen listed.
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Old 12-20-2009, 11:33 AM   #454
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I've made a sweet version, savory version and just bought a HUGE amount of seeds to grind b/c I LOVE this recipe!

Question though: Can this be cooked in a bread machine? Anyone?
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Old 12-26-2009, 09:54 AM   #455
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I just made these, and I don't believe there is 16 servings here!! I baked them in the Pampered Chef 4 mini loaf pan. Even at half a loaf, I only have 8 servings, and there is NO WAY I can stop at 1/2 loaf! Of course, when I get a tummy ache in a few minutes, my next serving might not be as large! LOL.
These are fantastic! I changed a little, because I'm missing fruitcake. Go figure. I started with the basic recipe, used caramel SF syrup, 1 cup cranberries, 1/2c unsweetened coconut, chopped pecans, Pumpkin pie spice, coconut oil instead of canola. I used regular flax with this, but plan to try golden flax to make a savory bread.
I ate mine just out of the oven, and can't wait to see how they are cooled.
If you miss bread, I urge you to try this. Thanks to SpongeBob and who ever revived this thread!

Last edited by ncrn122; 12-26-2009 at 09:56 AM..
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Old 12-26-2009, 10:21 AM   #456
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How do you think it would turn out if I used 1 cup of flax and 1 cup of WPI?

Also, do you sift your WPI before using it?


I give up!!! What is WPI? Whey Protein Isolate??
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Old 12-27-2009, 08:26 AM   #457
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Quote:
Originally Posted by ncrn122 View Post
How do you think it would turn out if I used 1 cup of flax and 1 cup of WPI?

Also, do you sift your WPI before using it?


I give up!!! What is WPI? Whey Protein Isolate??

I think you might be referring to the Wheat Protein Isolate 5000/8000 as opposed to the whey? If so, I don't sift mine.
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Old 12-28-2009, 08:04 PM   #458
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I've got some muffins baking, tried adding banana flavoring this time...I forgot I was gonna add cinnamon! I can't wait to try them...LOVE THIS RECIPE!
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Old 01-20-2010, 09:32 PM   #459
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Old 01-21-2010, 09:33 AM   #460
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My Version... Which I the most:

2C golden flax meal
1/2C Splenda
1t baking powder
1t baking soda
1t pumpkin pie spice

Mix together.

1/2-3/4C canned pumpkin
2 whole large eggs
1/2C water

Combine wet into dry. Bake in a 12 part muffin pan @350 for 30 minutes. Let cool & store in zippie bag in the fridge. I usually eat 1-2 a day but have never had a problem with them keeping for the full 12 days (if you ate 1 a day).

They'll feel hard right out of the oven but letting them cool on the counter top lets them soften up. Also, letting them cool helps to release the moisture that could build up if you put them in a bag in the fridge while they're still warm.

These are SUPER scrumptious with a schmear of cream cheese or a pat of buttah!
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Old 01-21-2010, 05:58 PM   #461
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Old 02-23-2010, 12:13 PM   #462
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This works really well for me in the microwave for 1 minute - a mixture in the bottom quarter of a mug rises to fill the entire mug!

But in the oven it hardly seems to rise at all? Although through various experiments I've had some interesting crackers, cookies, cakes etc coming out...

Does anyone know why it rises so much more in microwave, and how to get the same result in an oven as a microwave (which more than triples its size)???
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Old 05-19-2010, 06:42 PM   #463
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Old 05-22-2010, 09:18 AM   #464
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Old 05-29-2010, 04:44 PM   #465
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Boudica

Thanks for your muffin recipe with pumpkin! This really sounds great and I'm going to try it over the week-end.

Thanks again,

Nikki
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Old 07-26-2010, 03:55 PM   #466
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Bump--looking forward to trying the savory version.
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Old 08-17-2010, 03:35 AM   #467
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will using regular flax seed affect the taste?

Bump and sub!
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Old 08-20-2010, 03:00 PM   #468
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Okay, I have a batch in...but...I added a cup of grated zuchinni too. Hmmm...and I also used SF Brownsugar Cinnamon Torani. We shall see what happens...it smells really good. I am hoping for some wooshing...even if I don't lose any weight.
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Old 08-22-2010, 01:41 PM   #469
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I made the zuchinni one... Didn't like it as much as batch two that had no zuchinni. OMG>..Batch 2 was muffins and AMAZING.. I am making it into bread. I cut a muffin in half and toasted it. SOOOO good. I only added 4 eggs, and I blended almonds into the flax meal. I also didn't use much splenda at all. I wanted a less sweet flavor. I can't wait to make bread with it, toast it, and cover it in chicken salad.
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Old 08-22-2010, 04:33 PM   #470
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Rhonda, could you please post your exact recipe for us? I'd love to have a base for some chicken or tuna salad. Thanks!
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Old 08-23-2010, 11:57 AM   #471
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Pretty much the same as SpongeBobs...just a couple little tweeks...

2 cups of ground flax seed (I grind it in the coffee grinder and added in some sliced almonds, like maybe 1/4 cup).
1t baking powder
1t baking soda
about 1/4 cup of splenda
a little garlic salt

Put it together in a bowl

In another bowl I put 4 eggs, a little canola oil (maybe 2 Tbsp). Whisked them together.

Folded the wet into the dry

Sprayed the pan with Pam. Poured in the mixture, and cooked it for about 30 mins at 350.

It came out really good. And it has produced some wooshage...I just don't know if I have lost any weight yet.
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Old 08-23-2010, 02:06 PM   #472
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Thank you Rhonda!
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Old 09-23-2010, 05:08 PM   #473
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I'd like to try Rhonda's version for sandwiches or toast but am fearful of the bloating that flax gives me. I have read so many tweaks that I can't figure out what works and what didn't (as far as subs for some of the flax).
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Old 09-24-2010, 07:42 PM   #474
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Zucchini Bread

I used SpongeBob's recipe to make some Zucchini Bread. Handed some out to visiting family. No one even suspected it was low carb. It is delicious!

My tweaks to original recipe.
1 cup flax meal
1 1/2 cups KevinPa's flour mix
1/2 cup walnuts

Added:
2 cups grated zucchini
1 1/2 tsp vanilla
1 tsp lemon zest
1 Tbsp cinnamon
1/2 tsp salt

I have a largish Corning Ware Loaf Pan so it all fit just perfectly.
Bake time at 350 was a bit longer; nearly an hour.

Kevin's Mix is 13.5 carbs for 1 1/2 cups
Zucchini is 5.6 carbs for 2 cups
Walnuts and Flax zero out?
Anyhoo.. Carb Count is really low for 16 servings. Heck, it's low for eight servings! ^^
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Old 09-29-2010, 04:50 PM   #475
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Newbie--I just tried the original page one recipe, with banana syrup and walnuts. I didn't use quite enough sweetener but I'm still really impressed. Thinking of making a cream cheese frosting (think old school Sara lee banana cake) to sweeten it up a bit. It really really hits the bread spot, and no weird ingredients or fake flours.
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Old 09-30-2010, 05:13 AM   #476
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Thanks SLBBW, I love zucchini bread and I have a batch of Kevins bake mix in the pantry.
I really wish my digestive tract could tolerate flax because it's so good for us. I can do chia though. Maybe I could sub some chia for some flax......
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Old 10-14-2010, 11:59 PM   #477
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I made half the recipe and it turned out so good! I used banana extract half a tablespoon then the rest in water. Doubled the Splenda because I don't have the SF syrup. Used my mini loaf pan to bake them at 350 for about 8 minutes. So good!

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Old 10-17-2010, 06:19 AM   #478
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Those loaves look yummy!
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Old 10-18-2010, 01:22 AM   #479
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Quote:
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Those loaves look yummy!
Thanks. Even people not on LC were gobbling them up! Definite keeper!

Here's another spin on the recipe. Thanks Spongebob!

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Old 10-19-2010, 02:24 PM   #480
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