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Old 08-13-2003, 09:31 AM   #31
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yippee! i'm so glad to hear that people are enjoying this bread. a slice of it (1/16th of the recipe i provided) + 1 hardboiled egg has been my breakfast for 2 months now, and i ain't changing anytime soon!

these days the recipe doesn't vary too much for me except what's in that cup of nuts&whatever. most often lately it's been half coconut and half sliced or diced nuts. sliced gives it more texture, i think, so i may stick with that for a while.

i've only tried banana and hazelnut syrup so far but i'll try some others when those get low. i'm looking forward to ordering more!

i hope you all continue to enjoy this treat. remember, it ain't my creation just my modifications! i found the original recipe and permutations on the theme and took it from there. thank you very much to whomever go the ball rolling and the gears in my head going!

cheers,

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Old 08-13-2003, 05:30 PM   #32
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Thanks Spongebob,
I made it and it is great. No Davincis here so I just used [as CarolynF] suggested some water and flavoring [banana-extract] and some stevia. Will increase the banana next time but didn't want to overdue the flavor and spoil it.. I find with any flaxmeal products the flavor is much better the next day. So will try to save some for tomorrow.
Thanks Again
Jan
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Old 08-23-2003, 10:27 AM   #33
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Thank you, thank you, thank you

This was awesome!!!!!
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Old 08-26-2003, 09:16 AM   #34
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Just wanted to say that I made the bread and it was a big hit with the kiddies for breakfast this AM! Used 1/2 c nuts, 1/2 c unsweetened coconut, and topped with 1 oz. cream cheese. Good stuff!
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Old 08-27-2003, 01:51 PM   #35
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Finally got some Banana DaVinci...I put some chopped macadamia
nuts with my walnuts..It was yummy..

I might try some cranberry orange with chopped cranberries
and orange extract to see how that turns out next time.
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Old 08-28-2003, 02:56 AM   #36
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This sounds so good. This is the nutritional info I came up with from MasterCook, using pecans:

Per Serving (excluding unknown items): 793 Calories; 81g Fat (89.4% calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 15 1/2 Fat; 0 Other Carbohydrates.

That works out to 9 effective grams per slice.
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Old 08-28-2003, 07:11 AM   #37
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auntie3, how many slices did you divide the bread into? My calculations gave me 3.4 g per serving, if you divide into 16 servings and count 1 g per packet of splenda (i.e. 25 g for the splenda). I used slivered almonds in this count.
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Old 08-28-2003, 12:19 PM   #38
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YUM, this sounds good. I'm not a big fan of nuts in my food so I would probably leave those out.

Anyone think it would be ok to use liquid splenda instead of the 1/2. of granular?
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Old 08-28-2003, 06:32 PM   #39
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Jennifer, I used the liquid splenda and mixed it with the wet
ingredients. It saves 12 carbs..and tastes great.
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Old 08-29-2003, 01:36 PM   #40
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Thanks, Carolyn!
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Old 08-30-2003, 09:31 PM   #41
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Another variation..

Regular recipe, but I added 1/2 cup chopped cranberries plus
1/4 cup chopped pecans, 1 tsp. orange extract, and a tsp.
of SF Tang..It was wonderful..didn't add the cup of nuts, so saved
some carbs there.
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Old 08-31-2003, 04:13 AM   #42
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I love this bread! Made it last night with macadamias and it was wonderful. I'm glad to see that you can use Davinci for all the sweetener (instead of the half cup of granulated splenda)... this will save some carbs next time.

Thanks for sharing this, spongebob!
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Old 08-31-2003, 06:36 AM   #43
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True..Hmmm...using davinci's for the whole recipe..instead of
the 1/2 cup of Granulated Splenda will definitely make your
bread too wet, in my opinion.

When I was talking about liquid splenda I was talking about
the stuff that TrishZ sells..like 1/4 tsp equals a cup of regular
Splenda so it wouldn't matter on the liquid.

You would have to increase your dry ingredients (the flaxseed
meal or put some almond meal in it) to compensate for the extra
liquid. Then you might want to bake it in a large loaf pan for
around 45 minutes or so.

OR...JUST HAD A THOUGHT...you could try it just with the 1/2 cup
of Davinci's and see if it was sweet enough..without adding
the other 8 Tablespoons of Davinci..

what does spongebob think????
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Old 09-01-2003, 12:45 AM   #44
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I didn't make the bread, just put the recipe into MasterCook. The recipe is for 16 slices, so that is what I used.
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Old 09-01-2003, 08:41 AM   #45
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Carolyn,

The 'new' stuff that Trish sells isn't quite as potent as the straight liquid splenda. The stuff I have is 1.5t = 1 cup of sugar.

It's still a small amount, but I just wanted to make that clarification.

I can't wait to try this bread!
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Old 09-01-2003, 08:47 AM   #46
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That's right, Jennifer..I have the strong stuff..which I love..
Hopefully, people won't be confused..thanks..

Carolyn
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Old 09-02-2003, 08:05 PM   #47
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I'm going nuts with this recipe..

Today I made a carrot cake..it was so yummy..

Do the basic recipe..but add 1 1/4 tsp. of cinnamon to the
dry part and I used 1/2 cup of walnuts, chopped for the nuts

And, one tsp. of vanilla and one small can of sliced carrots
chopped up and drained to the wet part.

Spray an 8 x 8 pan and bake for 30 minutes until done..watch
carefully.

Soften 8 ounces of cream cheese. Add 1 Tbs. of Davinci's to
the cream cheese and frost over cooled cake...
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Old 09-03-2003, 08:51 AM   #48
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Hey Carolyn,

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?
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Old 09-03-2003, 11:58 AM   #49
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Ok, so if you use liquid splenda in place of granular, can this stuff REALLY be zero carbs per serving?

I personally count an egg as 1 gram, but at most, it would only be 5 grams total for the whole recipe.

Am I missing something here?

I'm going to try this tonight w/ 1 cup of flaxseed and 1 cup of WPI. I only have vanilla davinci, but may throw in a few dashes of banana extract. We'll see.

Any comments on the carb count?
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Old 09-03-2003, 03:02 PM   #50
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Give it a go Jenifer..but watch your liquid as the WPI doesn't
absorb the liquid like the almond flour and the flaxseed meal.

Honest to goodness, my carb count was about 11 carbs for
the whole loaf. The eggs have 3.0 for 5..and I used less nuts
so that was about 3 and the almond flour had some..but
the WPI only has 1.5 per cup..the liquid Splend and Davinci
has zero.. So, it is extremely low...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.

Let me know how it goes..
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Old 09-04-2003, 08:43 AM   #51
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Just posting to say that I made the bread this morning and used only 1/4 cup Splenda and subsituted Davinci for the other 1/4 cup. (Still used the 8T of Davinci too.) It turned out FINE! Just baked it about 7 minutes longer because of the extra moisture. Maybe next time I will see what happens if I completely eliminate the Splenda and use all Davinci.
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Old 09-04-2003, 08:54 AM   #52
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hi again! wow, it's so great to see that people are still enjoying - and improving - this recipe i admit i haven't done much new with it the last few weeks. i seem to have settled into 1/2c unsweetened coconut and 1/2c almonds or hazelnut with banana or hazelnut davincis. i still cut into 16 and have a piece in the am and another in the pm. usually put a little cream cheese on the am one and some brummel and brown on the pm one. perhaps i'll get the initiative up to work on it some more sometime soon? nah, i feel pretty lazy right now

keep up the great work all!

-s
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Old 09-04-2003, 11:29 AM   #53
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How about using Gingerbread Davinci? and a little ginger for
a flaxseed meal Gingerbread???
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Old 09-05-2003, 08:47 PM   #54
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Has anyone made this using muffin tins? How did it turn out? Did you get 16 muffins, like SB's original 16 slices of the bread?

If you did muffins, what temp oven and for how long?

Thanks,
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Old 09-08-2003, 04:59 AM   #55
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hi! i likely won't be much help here but i can tell you that this recipe started as a muffin recipe - but i'm far too lazy and wanted to make bread instead!

unfortunately with all the scaling i've done i can't say for sure but it seems to me that you could get 16 mini-muffins out of this recipe with no problem. i used to set the oven to the same temp. (350 F) when i used this as a muffin recipe and i used sprayed muffin papers to prevent sticking.

good luck!

-s
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Old 09-08-2003, 06:04 PM   #56
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I tried this last night and it was really good. It was green which was a little weird, but that doesn't bother me. I heated some up today - still good!
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Old 09-09-2003, 04:05 AM   #57
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i finally tried it - a SAVORY version!

i know the subject has come up a few times and i can't recall if anyone posted recipes, but i thought i'd give it a try. i was a little afraid to modify what has always been, for me, a sweet bread, but i must have been feeling adventuroous yesterday!

without further ado, here's a cheesy/garlic/herby version of my flax bread:

[as a template begin with the recipe that started this thread, which will make it easier for me to summarize below ]

2 1/4c flax meal
1/2 dry-roasted sunflower seeds
1/2c grated parmesan cheese
1t salt
1t ground black pepper
1t oregano
1t baking soda
1t baking powder

5 eggs, beaten
8T water
5T vegetable oil
1t finely minced garlic (jarred = 2/3 cloves)

as with original recipe i first mix all dry ingredients in a small bowl, mix the wet in a large bowl, then mix the dry into the wet. i put the garlic in the wet so i could "dissolve" it into the water.

bake at 350 F, mine took 50min. in an 8" nonstick (VERY lightly buttered) loaf pan. as before, i cut into 16 pieces and have one in the AM and one in the PM - with butter or brummel & brown spread.

===

ok, comments. at this point, i've had two pieces and i've decided i definitely like this bread. what would i change? hm. well, i might like more sunflower seeds but i didn't want to push it too far. i might also cut back the salt to 1/2t since you get some saltiness from the parm. i might like a little more garlic as well but i'm also a glutton for punishment you've likely noticed that i bumped the flaxmeal to 2 1/4c. That's to compensate for the loss of the 1/2c of Splenda in the original recipe. I also added the water to compensate for the sf syrup that was used in the sweet recipe.

i guess that's it! modify at your leisure, post your exciting results and that's that. i'm happy that i started playing with this recipe again because i was ready for a little change. if nothing else it gives me a new jumping-off point for more recipes!

have a great day,

-s

PS - don't forget that sunflower seeds cooked in an acidic environment will turn GREEN! they taste fine but it's a little scary the first time...
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Old 09-09-2003, 09:56 AM   #58
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Thanks Spongebob

I made your WPI/almond flour version a couple of nights ago and it is FABULOUS!!!!!
My daughter and I slice it real thin, put some cream cheese between two slices, and that's breakfast. YUM!
Thanks so much for this fabulous recipe!
EnJOY!
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Old 09-09-2003, 11:02 PM   #59
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Hi
i'm dying to make this but for the benefit of the Brits on the board, what is baking powder compared to baking soda? is one of them what we call bicarbonate of soda?

Many thanks in advance--------Davina
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Old 09-10-2003, 11:58 AM   #60
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hi! hopefully this will help:

baking soda = sodium bicarbonate (or bicarbonate of soda)

baking powder = baking soda plus one or more dry acids

they each have their purpose in baking dependent on whether there are other acids present and what type of rising you want. here's a site that explains it far better than i ever could!

http://users.rcn.com/sue.interport/food/bakgsoda.html

-s
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