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Old 09-10-2003, 02:25 PM   #61
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A question

How high is an average loaf made the savory way. Does it rise any,much, some in the pan?
Thanks, helper
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Old 09-10-2003, 04:01 PM   #62
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i just checked and it appears that the savory loaf is perhaps 2 1/4-1/2" in height. it does rise, and perhaps it rose 50% higher than it was, or even more? i have to admit i haven't measured but it definitely rises using this or the sweet recipe.

-s
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Old 09-10-2003, 09:31 PM   #63
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I want to thank you for the receipe!!! I made it exactly as you said except I used walnuts & atkins raspberry syrup and put it in muffin pan made 12 muffins I tried them & they are sooo good! Love them yumm I found this recipe after I had been to the health food store & the clerk reccommended flaxmeal the brand you reccomended so I lucked out & bought that brand ( my plumbing is not so good right now so hope these help. I will have 1 in the morn & 1 in the eve.Thanks again very very much. Will bake some for my Dr. who reccomended I do Atkins. Oh & my hubby non lc tried them & he liked them too & that is saying alot! you did good. He is so weird about trying different foods especially if it is good for him.

Do you think since I made muffins I should count each as 1grm or do you think it is more I'm trying to keep carbs below 20. Thank you for all your experimenting this is a keeper.
Barbie
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Old 09-11-2003, 02:23 AM   #64
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Hi
made the loaf yesterday and it is lovely, cut it as you said into 16 and it is in the fridge. What a great breakfast idea, that and a hard boiled egg, you have transformed my life in London in the mornings-------many, many thanks

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Old 09-11-2003, 06:26 AM   #65
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barb - you might use 1ca just to be safe. i mean, we're using best estimates here so i tend to over-guess if anything. i have been making them the same way and eating for so long now that they're just always a part of my carb intake so i sort of take them for granted. i don't have any trouble staying in ketosis on them, i can say that for sure.

davina - i'm so glad to hear that you like the loaf! yep, i find that the piece of bread and boiled egg are a perfect breakfast. i tend to have a piece of cheese mid-morning so that i can make it to lunch but besides that i'm very satisified.

have a great day!

-s
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Old 09-12-2003, 01:39 PM   #66
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I have to jump in here and say I just finished my first piece of this bread. It smelled heavenly baking...like banana nut bread, but I thought there was no way it would taste nearly as good. Boy, was I wrong. It is excellent in both taste and texture. My 8 yr. old granddaughter loved it too.

I made it exactly as written (using walnuts and caramel Torani syrup) except for using about 1/4 tsp. of liquid sucralose (made from powdered) instead of the Splenda.

Unfortunately my flaxmeal, which I made from seeds has more carbs than your brand, but the bread is worth it. I'll look for yours next time.

Thank you so much for a great bread recipe!
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Old 09-13-2003, 10:18 AM   #67
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Wow!!

This makes the greatest muffins. I used your recipe with gingerbread davinci SF syrup and walnuts. I put in one teaspoon of cinnamon, used melted butter instead of oil because all I had was olive oil...used 1/2 cup atkins bake mix with 1 1/2 cups flaxseed meal, and 2 tsp. baking powder because I didn't have any baking soda.
And threw in 1/4 tsp. salt.

I'm going to make this a LOT.

My non-lc husband loves them, too.

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Old 09-14-2003, 06:47 AM   #68
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muffins

I made the muffins and added a few fresh blueberries...I then tried it out on my folks...but did the "Folgers coffee trick"...did NOT tell them they were low carb...they both LOVED the muffins...
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Old 09-14-2003, 06:52 AM   #69
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muffins

I made the muffins and added a few fresh blueberries...I then tried it out on my folks...but did the "Folgers coffee trick"...did NOT tell them they were low carb...they both LOVED the muffins...
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Old 09-15-2003, 11:25 AM   #70
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I want to THANK YOU over and over for this recipe!!! I had tried a muffin recipe before that included wheat bran and it was terrible. To show what a great recipe you have, I needed to change a few things and it was still great. For example, I used walnuts. I dont especially like walnuts, but they are very low in carbs. In fact my bag has them listed with 3 carbs, 3 dietary fiber. I dont know if I trust this but its still very low. I also had to use Raspberry DaVinci's as I have to mail order them and dont buy them often. It was very good, you couldnt specifically taste raspberry, it just added a nice sweetness. I also had to use melted butter instead of vegetable oil and it still turned out great. I do not have a loaf pan so instead I used a circular cake pan. I would cook it a little less next time as it is a little dry, but the flavor is great!! I cut it into slices like a cake. Its great for breakfast and reminds of when I used to have coffee cake. Great substitute. Thanks so much!!!

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Old 09-15-2003, 12:26 PM   #71
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I made a lemon/blueberry one yesterday for dd to take back
to college..I used freeze dried blueberries, some lemon zest,
no nuts, and the vanilla Davinci..was very good.
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Old 09-15-2003, 01:54 PM   #72
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This morning I successfully eliminated ALL the Splenda from spongebob's recipe, and it turned out great! I substituted the same quantity of Davinci syrup, and baked it for quite a bit longer (55 minutes) due to all the extra moisture. It was wonderful! So if you'd like to avoid the Splenda carbs, this works!
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Old 09-16-2003, 09:28 AM   #73
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Thats good news....and with the flavored syrup, you would get
a stronger flavor of whatever you would use...
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Old 09-16-2003, 01:54 PM   #74
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Spongebob - I have a question for you! I don't know of any stores near me that carry banana Davinci but I want to make this taste like banana nut bread. All I have is vanilla Davinci. Could I use that and then just add a tsp or 2 of banana extract? I used to love banana nut bread! I think it would be a great thing to take with me to my parent's house this year for Christmas, too, since I'm the only lowcarber in the family. Do you think the banana extract would do the trick? Has anyone tried that? Thanks in advance!!
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Old 09-16-2003, 02:14 PM   #75
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hi! my guess is that the banana extract would work fine. i've seen some LC recipes that call for it - as much as 1T. i don't have any info on carbs for that, but i can't imagine that 1T spread across 16 servings would be terrible. perhaps someone else has that info?

i order my davinci's syrups from netrition.com:

http://www.netrition.com/davinci_syrups_page.html

they shipped really fast and their prices are totally reasonable (i thought). i can't find anywhere locally to buy them either.

good luck!

-s
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Old 09-16-2003, 05:18 PM   #76
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I made this bread last nite using the hazelnut and crushed almonds/coconut and it was delicious! Thank you, thank you thank you!
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Old 09-18-2003, 10:39 AM   #77
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PB and J

I am addicted to this bread and am always finding new ways to eat it...Today I had a "comfort" lunch...flax bread with a little natural peanut butter and some sf jam...YUM!!!!! So far, no stalls!
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Old 09-18-2003, 08:48 PM   #78
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Spongebob, thanks so much for giving us your recipe!!! I made it with the DaVinci banana syrup and walnuts. It was wonderful.
I always come here to check out the recipes. I have found so many good ones. This time,I just had to sign up so I could write and tell you how great it is. Hubby says I can keep it made up all the time! Thanks again.
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Old 09-19-2003, 09:21 AM   #79
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Yes, it would be great, I think. I used some sf orange drink mix
for the flavoring as I didn't have the orange Davinci..but will get
some soon. Be sure to buy extra cranberries and freeze them, girls..
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Old 09-20-2003, 11:58 AM   #80
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I just wanted to add my thanks along with all the others for this great recipe. It's been a week since I tried it and I've made it THREE TIMES! Once with sliced almonds, once with chopped macadamia nuts and coconut, and once with chopped walnuts. They were all great, but I think I liked the sliced almonds the best. I always use banana Da Vinci's and I always add 4 ounces cream cheese. And it's always great. I'm going to try to get more creative, but it's not my strong suit. Thanks again.
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Old 09-21-2003, 03:43 PM   #81
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Ok, here's my tweak. It's in the oven now, so we'll find out soon.
I used chocolate davinci for the syrup. I used butter for the oil. I did the cream cheese thing with about 1/3 C. of almond butter.
I used 1/2 C. almond flour to 1 1/2 C. flameal. I also put in some slivered almonds and coconut.

Keep your fingers crossed!
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Old 09-21-2003, 04:53 PM   #82
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Taking my first bite right now!

Oh my gosh! It turned out really good. The flavors are very mild. But very good. It is a really nice blend.

Thanks Spongbob! I will be making this VERY often!
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Old 09-21-2003, 07:13 PM   #83
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Okay...the cream cheese thing is just adding the cream cheese
and also including the oil???? Nashinga, if you were wanting
more of a chocolate taste, you could always add cocoa or
melted chocolate..and up the sweetener...

How about a chocolate almond one???? It would be like dessert.
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Old 09-21-2003, 07:17 PM   #84
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Best. Nut bread. Evar.

Seriously - this beats the wheat version, to my taste. I made mine the first time as written (sweet) - the second time (today), I made it with 1/4 c. coconut, 1/4 c. sunflower seeds, and the rest of the nut mixture a mix of toasted almonds, toasted hazelnut and toasted walnuts (just a handful of whatever was on hand). It turned out absolutely outstanding. I had a craving for dessert tonight and had a slice of this with a little mascarpone cheese on top. Cleared it right up.

I, too, make mine from ground flax, but will switch to the packaged stuff when I use up my flax seeds. I'm also going to substitute some of Trish's liquid splenda and try to cut back on carbs even more. But my standard breakfast has become a warmed-over bratwurst and a slice of this bread.

Even a vegetarian co-worker loved it! He's having problems we think may be due to poor protein supply - I'm working on a version that combines WPI and soy protein for him, so he gets all the essential aminos in one shot... Hopefully, it will be savory, moist, and a have a bioavailable protein coefficient that would make Frances Moore Lappe' weep.

Thanks, spongebob!!!!
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Old 09-21-2003, 07:32 PM   #85
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Sounds great..I think the toasting really helps bring out the
flavor of the nuts...

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...

WPI is loaded with protein..I add some almond flour, so there
is extra goodness in it
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Old 09-21-2003, 10:33 PM   #86
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Tried this...yummy...

We used the 1/2 cup Atkins mix and 1 1/2 cup flaxmeal. Added 1 tsp of cinnamon. Omited the baking soda and stirred in 1/2 cup oz shredded zuchhini it was very yummy. Later on tonight I made the savory bread, out of this world. THANKS SPONGEBOB the best.
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Old 09-26-2003, 12:48 PM   #87
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Can you say "Chocolate Almond Raspberrry?"

Well,

I did a chocolate version today...

1 cup golden flaxseed meal
1/2 cup almond flour
1/2 cup WPI
1 tsp. baking powder
1 tsp. baking soda
1/2 cup toasted almonds
2 Tbs. cocoa
1 cup of Splenda..increase for the chocolate

Liquid:

5 eggs
8 Tbs. Davinci Raspberry
5 Tbs. oil
2 packages of Choco-Bake or 2 ounces melted baking unsweetened
1 tsp. vanilla

Mix dry ingredients..then mix up wet ingredients in a separate
bowl. Then combine and pour into loaf pan and bake 35-45 minutes at 350. I sprinkled a few untoasted almonds on the
top.

It is wonderfully rich.....
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Old 09-26-2003, 01:26 PM   #88
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The chocolate sounds great! Thanks for posting it.

I made some yesterday and added toasted walnuts, caramel Torani and about 2 tsp. of butter & nut flavoring instead of the vanilla. It is yummy.
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Old 09-26-2003, 01:49 PM   #89
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Linda, sounds great..This should be a sticky...lol....
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Old 09-26-2003, 02:10 PM   #90
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Quote:
This should be a sticky
You're right! This is a great recipe with so many variations. It would be a shame for anyone to miss it.
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