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Old 10-25-2010, 08:24 PM   #481
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I have another batch in the oven. It's soooo good! I am addicted to this bread now.

Once again, so yummy! It definitely helps me with my desire to slather butter on hot bread. I find it very comforting that I can do it without feeling guilty (even though it tastes like guilt LOL)

Last edited by dollkey; 10-25-2010 at 08:37 PM..
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Old 11-06-2010, 02:35 PM   #482
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Old 01-14-2011, 04:54 AM   #483
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Brill recipe

Hi, I've just registered on this site, and saw your recipe. I wondered if it would be possible for you to give the amounts in weight, instead of cups, please? I know that might be a pain. I'm in the UK, and don't have the first idea what a cup really means - we don't use that measurement over here, and with the huge variety in sizes of cups, I'm clueless Lol!

Any assistance would be greatly appreciated, as the recipe sounds lovely, and I'm dying to try it.

Thanks for reading.
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Old 01-28-2011, 12:05 PM   #484
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Dbl post (mistake)

Last edited by Mitsuko; 01-28-2011 at 12:09 PM..
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Old 01-28-2011, 12:08 PM   #485
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Wondering where Banana Extract is acquired?

LorAnn banana flavoring?

Or is there one I can pick up at my local Ralphs grocery store? (I also have a whole foods nearby).

(don't have a credit card right now to order off of Netrition and wait a week...)
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Old 01-29-2011, 03:25 PM   #486
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Hi Looby. You didn't specify which recipe you needed the weights for but here are a few measurements:

1 cup flaxseed meal = 104 g
1 cup almond meal = 112 g
1 cup Splenda granular (box) = 14 g

Of course the chopped nuts weights depends on the variety and how finely chopped they are but you can probably just use any old cup and your own preferences.

Hope this helps!
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Old 05-17-2012, 07:34 AM   #487
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bumping for the newbies
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Old 05-21-2012, 07:34 PM   #488
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I need to give this a try
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Old 05-24-2012, 02:12 PM   #489
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This is my first post, so please be kind. I've been making this bread for about two weeks now, and I've got some issues (jokes welcome).

1. I can't eat splenda. I have a family history of depression, and slenda brings out an internal rage in me that is unquenchable. Think Incredible Hulk type of thing. When I accidentally eat something with sucralose in it, I can feel myself get agitated and mad, and I have to just go be alone and let the effects wear off. Seriously, I can't eat the stuff even in small quantities, so splenda is out, as is any sugar-free syrup with splenda in it.

2. I am trying to go more natural, and am using stevia in place of the sweetener. It's working well, but I'm not sure if I'm doing it right, making it sweet enough, or too sweet. I basically add enough stevia to match the 1/2 cup of splenda in the instructions.

3. Should I be doing something to replace the syrup called for in the recipe? Should I be increasing the water and the sweetener to compensate? Should I be using some sort of extract to flavor the bread?

4. I've been trying to make a "nut spice bread" equivalent of this, and I find that the flax completely drowns out the flavor that I am adding to the bread. My latest incarnation was 3 teaspoons of cinnamon, but it was still rather bland. If anyone has had success with this combination, I'd appreciate hearing more.

Any help with what I am trying to achieve would be great. For what it's worth, even though my attempts have been bland, they have been entirely edible and it's good to eat the mistakes.

Thanks for the recipe and the active community. You've made low carb much more enjoyable for this "second time around" guy.
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Old 05-25-2012, 10:17 AM   #490
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lodemia, could you sub the syrup with SF applesauce? I know the carb count would be a bit higher though.

I have subbed almond flour for flax to eliminate the overpowering flavor of the flax in other "bread or muffin" recipes with success.
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Old 05-26-2012, 06:05 AM   #491
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I may have to go the route of diluting the flax with almond or coconut. I tried a couple more experiments last night, and I ran out of cinnamon. I'm headed to sam's club today to get more.

Does anyone else use extract to flavor their loaf? How much should I be using in lieu of the syrup?
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Old 05-30-2012, 11:03 PM   #492
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Subscibing, had to do a search to find this one, sounds delish!
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Old 05-31-2012, 07:46 AM   #493
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I use Pumpkin Pie Spice (yummy) ... or banana flavoring .... or cocoa powder.
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Old 06-04-2012, 07:21 PM   #494
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Update: Here's where I am currently.

1/2 C erythritol
1 C golden flax
1 C almond flour
1 C nuts
1 t baking powder
1 t baking soda

5 eggs
1/2 C water
5 T olive oil
liquid stevia to equal 1/2 C
2-3 tsp of extract

I found that makes quite a good loaf. Every attempt at a cinnamon spice loaf has been a failure, but I have had good luck with Orange, Lemon, and Banana extract thus far. I meant to try a chocolate version, but I found myself making banana by default - I was on autopilot.

I'll keep posting variations as I change up the mixture a bit, but in my quest to use all natural ingredients, this is a good start.
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Old 06-05-2012, 06:38 AM   #495
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lodemia, nice tweaks, I am anxious to try this. I am moving away from the standard artificial sweeteners such as Splenda. I have been using Stevia, stevia glycerite and erythritol more I am glad to see that in your version. I did find a chocolate version in post #87.
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Old 06-17-2012, 05:23 AM   #496
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Another tweak. This one I have to make sparingly, it's hard to maintain portion control.

1 1/4 C golden flax meal
1/2 C almond flour
1/2 C coconut flour
1/2 C erythritol
1/2 C equivalent stevia powder (mine is 1T=1/2 C - check your container)
1 C pecans
1 t baking powder
1 t baking soda
Couple pinches of coconut flakes

5 eggs
2 1/2 t coconut extract
5 T olive oil
3/4 C water

Bake at 350 for an hour. I've been measuring my sweeteners and my baking powder and soda heavy. I've found better results using rounded measurements (ie adding a bit more) and it's working well. I have also been playing around with xylitol, and it gives a better texture than the erythritol, I guess it just takes some trial and error. I've done all sorts of sweetener combinations, but this recipe does need some bulk from the sweetener to turn out really good. I personally like the blend of a couple sweeteners to make the taste better. Just using liquid or 'packets' gives it a strange texture.

As far as the coconut is concerned, I know that adds a few carbs, by my calculations, it's 9 for the whole loaf. Adding the almond flour adds another 6 carbs. Either of these can be removed or their portions can be altered, but this is the recipe with the taste and texture that my family really enjoys. If I find a way to use less of either, I will post the results.
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Old 06-19-2012, 06:40 PM   #497
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Is there a muffin recipe for induction?
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Old 06-19-2012, 07:47 PM   #498
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This one is really good.. I used to make it all the time. It is kind of like a danish. It is very induction friendly..

Muffins in Minutes - LowCarbFriends Recipes
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Old 06-20-2012, 05:59 PM   #499
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Thanks a lot Cheri Ill try it tonight
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Old 06-24-2012, 06:53 PM   #500
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any thoughts on making this into gingerbread WITHOUT using a g'bread flavored syrup? from what i gather, a little blackstrap molasses goes a long way but i've never personally used it. i've got the WORST cravings for gingerbread and for those little soft iced molasses cookies that come in a bag at the grocery store!!!! any thoughts for those are also welcome. thanks!
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Old 09-30-2012, 04:35 AM   #501
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Used the recipe from post 1 + 1tsp cinnimon, used 1C of slivered Almonds that I had just happened to have in the cubboard.

My torani SF syrup was Coconut.

I cant comment on taste but I can tell you after 20 minutes in the over it is smelling pretty darn good.

Im only as far as page 2 in this thread so time to start reading the next 15 pages lol.

X
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Old 04-21-2013, 01:27 PM   #502
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Sponge Bob's Bread

Hi,
I'm pretty new here so this is the first recipe I tried! I used sliced chopped almonds and unsweetened flaked coconut. It is delicous!
Thank you Bob!
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