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Old 09-26-2003, 06:37 PM   #91
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I made some this afternoon, using Sponge's basic recipe. I made the following changes....

1 1/2 c.flax, 1/2 c. atkins baking mix (Sherrilee's recipe) 4pkts. splenda, 1/4 c.chocolate davinci, a pinch of cinnamon & a pinch of ginger. No baking soda.

Way better than the dobie muffins that I was making for breakfast! Thanks Sponge!
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Old 09-27-2003, 07:10 AM   #92
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I'm Sold!

I got up early this morning and decided to bake something. This recipe seemed easy enough.

I changed the recipe a bit

I used flax meal, almond flour, and bake mix all mixed to = 2 cups.

I didn't have any baking soda so I omitted that.

I used 3/4 cup chopped almonds

I added about 1/4 cup erythritol.

1 scoop of Keto banana protein shake

Used 1/2 cup French Vanilla SF Davinci Syrup for the Splenda

Used Regular Vanilla SF Davinci for the 8 T Syrup

Added about 1/4 cup SF Coconut flakes

The 5 eggs & The baking powder

Mixed it all together and put into the pan that has 8 small loaf pans in one pan (Got it at walmart for 6.00 just for this recipe!)

The house smelled so good while ut baked.

Well let me say ~ THANK YOU SPONGEBOB, this is definately a keeper. I can see me taking one of these small loafs with me in my purse during a Saturday outing (shopping), getting hungry and eating this while driving!

Easy and Tasty
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Old 09-27-2003, 07:25 AM   #93
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WofG: yummy...I have Banana Protein Shake mix, too and this
would add more protein to our loaves. Hey, I'll look for that
pan at Wallie..It would be nice to have them already divided up
and then we could give some as gifts, too..Great idea..
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Old 09-27-2003, 07:37 AM   #94
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Hello CarolynF,

Because my 11 year old daughter is doing low carb with me (her doctor gave her ok), I try to make my life easier!

I went to walmart and bought the mini muffin pan (to make brownie muffins for my daughter's lunch). She thinks she's eating chocolate mini cup cakes. This pan make like 24 mini muffins ~ cost 5.99

I bought 2 of the 8 in 1 pan individual mini loaf pans. 1 for spongebob's breads and the other for meatloaves.

I then bought the 6 jumbo texas muffin pan for jumbo muffins or individual cheesecakes.

All the pan were right together at Walmart and all together they were like 27.00. What a bargain for nonstick pans.

I also bought (on line) the individual nordic ware small individual loaf pans. It has 6 in one pan. 3 different designs.

Got it on ebay for 12.00 a pan brand new. They sell originally on line for like 23.00 each.

I like the small individual servings so you grab one and go without thinking.

DOES THIS MAKE ME LAZY? LOL

I hope this idea helps many (that may look for ease like myself!)
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Old 09-27-2003, 08:44 AM   #95
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Thanks for the ideas..
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Old 09-27-2003, 01:17 PM   #96
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I've made the bread twice and it's excellent! This last time I didn't use the 1/2 cup of Spenda - I used 1/2 cup of Hazelnut Davinchi plus the other amount required in the liquid portion of the recipe. Comes out perfect and therefore no carbs for the Davinchi, but with the nuts and eggs ****** gives me a count of 171 calories and 4 carbs to my slices. Still, it is worth it! I may try some pumpkin puree in it next with some Spice Davinchi. Yum. Love recipes that are versatile like this one! Thanks so much!

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Old 10-03-2003, 09:51 AM   #97
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It's in the oven right now!

Thank you!!


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Old 10-03-2003, 12:11 PM   #98
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Wow...and I have all these ingredients..including the buttermilk.

Will try them in the morning..thanks....
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Old 10-04-2003, 06:06 AM   #99
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I finally made these this morning. I made 12 muffins and here is my little tweaked version:


* Exported from MasterCook *

FLAXSEED MUFFINS (LC)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flax seed
1/2 cup almonds, raw -- chopped
1/2 cup unsweetened coconut meat
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon stevia powder (NOW brand)
5 large eggs
5 Tablespoons olive oil
7 Tablespoons water
1 Tablespoon orange extract

pre-heat oven to 350F

mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).

immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).

**For muffins: preheat PC Stonewear muffin pan sprayed w/ Pam or greased with lecithin.
Fill and bake 20-25 minutes, or until done. Makes 12.

For 12: Per muffin: 256 Calories; 21g Fat (70.7% calories from fat); 9g Protein; 11g Carbohydrate; 8g Dietary Fiber; 78mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

For 24: Per 1/2 muffin: 128 Calories; 10g Fat (70.7% calories from fat); 4g Protein; 5g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.



Description:
"or bake in an 8 x 4 inch loaf pan and cut into 16 slices"

- - - - - - - - - - - - - - - - - - -
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Old 10-04-2003, 06:08 AM   #100
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Question about the loaf version....

Hi Spongebob!

I can't quite visualize how you get 16 slices from the loaf. Can you explain it in a way that even a dense person like me can see how to cut it? Are you ending up with little squares? Like how big are they in inches etc?

Thanks!
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Old 10-04-2003, 06:57 AM   #101
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In case bob doesn't see this..He cuts the loaf down the middle the long ways, then cuts each side into 8 pieces..Thats what I do.
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Old 10-04-2003, 08:23 AM   #102
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I made some mini loaves yesterday using gingerbread Davincis...YUM!
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Old 10-04-2003, 08:50 AM   #103
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Thanks Carolyn, that really helps! I'm going to make a savory version in a loaf.

BTW, I assume these freeze well, anyone know.

Also, I baked my muffins a little too long, they were kinda dense.
How long do you bake your muffins for?
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Old 10-15-2003, 05:38 PM   #104
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Hi All,
I am brand new to low carb dieting, I just began my diet on Monday.
I found this thread from another I was reading, and have some questions.
The original recipe as posted by spongebob, how many carb/serving? Does "0 Net Carbs" mean this bread has no carbs per serving or does it have 5?
Also, are is the Davinci syrups only available online or are the available at mass merchandisers such as Trader Joe's?
Can you purchase flaxmeal at a grocery store or local heath food stores?
Thanks,
Barbara
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Old 10-15-2003, 08:00 PM   #105
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Hi Barbara,
I bought my SF DaVinici syrup from the market place; their tab is at the top of the page. They charge only $4.95 for shipping regardless of the order . You can get your flax seed meal at a health food store or order from this site also. Since it is one price for shipping, it pays to get as much into one order as possible. Some people have posted that they found SF DaVinci's or Torani's at Marshalls.
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Old 10-16-2003, 02:38 PM   #106
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Thanks, Carolyn,
I plan to order a couple of the Davinci syrups and the Splenda.
I am having difficulty finding the flax seed meal from the search of the website. I seem to be getting a lot of "flax-o-meal" results but none for just flax seed meal.
I was hoping to order all I needed to make this bread from this marketplace.
Also, do you have any suggestions on other MUST HAVES from the website?
Things you wish you knew about from the beginning.
Thanks again,
Barbara
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Old 10-19-2003, 05:53 PM   #107
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bumping it up.
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Old 10-21-2003, 06:17 AM   #108
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I'd like to make this into pumpkin bread. Anyone have a recipe?

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Old 10-21-2003, 06:55 AM   #109
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Yes, I made a pumpkin bread from this..

I used 1/2 cup of pumpkin with the wet ingredients and
2 tsp. of pumpkin pie spice in the dry ingredients. I like
to make mine using 1/2 flaxseed meal and 1/2 almond meal
and sometimes using WPI..or a little Atkins mix.

For the pumpkin bread, I only added one Tbs. of oil or melted butter as the pumpkin is pretty wet.

If you have any questions, just ask..
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Old 10-21-2003, 08:36 AM   #110
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figment - I found my Divinci's at TJ Maxx and the flax meal at Trader Joe's if you didn't want to order it on here.
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Old 10-21-2003, 10:45 AM   #111
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Thanks CarolynF, I can't wait to try it!
Isn't TJ Maxx's a clothing store? We have one in town, but I never go in there. Maybe I should though.

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Old 10-22-2003, 10:43 PM   #112
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I just made some of these as muffins tonight and they were wonderful!! The only problem is they were too good! I think I need to save them for "special" occasions.

I used Bob's basic recipe and used a mixture of nuts (walnuts, almonds, and pecans), vanilla Atkins syrup, and coconut oil. It was great. A non-LC friends thought it was great. DBF had to get used to it, then he liked it. (He was expecting a "traditional" light, fluffy muffin-- not the banana bread-like texture).

Although I used a mixture of nuts, the walnuts were the ones that tasted best. I'd love to add some cranberries to this for Thanksgiving as well as try some coconut sometime.

Thanks spongebobsqpants!
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Old 10-23-2003, 10:31 AM   #113
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What is the shelf life of this bread? Do you need to keep it in the fridge? My bread tasted bad after 2 days.

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Old 10-23-2003, 01:12 PM   #114
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I store mine in the fridge and it lasts all week.

spongebobsqpants: Thank you so much for this recipe!!
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Old 11-07-2003, 08:10 AM   #115
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I just found this thread. Made this bread a few days ago. Love it. Although DH was not prepared for the "keeping the pipes clean" aspect. Hey, great side effect in my book!

And who said it is ugly?! I bought the golden flax meal and it is a beautiful loaf of bread. Can't wait to try the variations listed here. The pumpkin spice sounds great!

Thanks for a great thread and thanks to the original Spongebob that came up with the recipe!
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Old 11-07-2003, 09:03 AM   #116
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The first time I made this I used the dark seeds and the top wasn't very attractive...it almost had a purple hue for some reason. BUT, the inside looked like date nut bread and of course, tasted delicious. This bread is definitely a staple in my WOE.
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Old 11-09-2003, 01:25 PM   #117
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My sister says it looks like meatloaf, but it was pretty good!

I'm thinking I'll use 1 c of grated carrot instead of nuts next time though and have carrot bread! I miss carrot cake so much!

Great recipe.

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Old 11-09-2003, 02:26 PM   #118
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I made CarolynF's pumpkin version yesterday and it is wonderful! The best yet and I've made about 6 of these loaves. I made it exactly as she states below except I also added a tsp. of butter/nut flavoring. Thanks Carolyn! BTW, I always use finely chopped, toasted walnuts for the cup of nuts.

Quote:
I used 1/2 cup of pumpkin with the wet ingredients and
2 tsp. of pumpkin pie spice in the dry ingredients. I like
to make mine using 1/2 flaxseed meal and 1/2 almond meal
and sometimes using WPI..or a little Atkins mix.

For the pumpkin bread, I only added one Tbs. of oil or melted butter as the pumpkin is pretty wet.
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Old 11-10-2003, 04:37 PM   #119
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Am new to this site...can you tell me what "WPI" mean in the recipes? Thanks.
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Old 11-10-2003, 04:58 PM   #120
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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
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