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Old 11-10-2003, 06:10 PM   #121
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Glad you enjoyed this pumpkin bread..Linda..

WPI is Wheat Protein Isolate..it's available through TrishZ....
high protein, low carb, flour-filler..type thing..
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Old 11-12-2003, 09:35 AM   #122
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OK, hate to keep rehashing this flaxmeal thread...but it is new to me as I just found these wonderful recipes last week. Now I am flaxmeal crazy!

Made the chocolate recipe last night and I just have to bow down to the person that came up with that. Thank you! A million thanks! It is so yummy! My daughter was making choc cake last night for the kids...my DH was of course wanting it and it happened that I had the choc flaxmeal bread cooking at the same time (we have a double oven.) When it was done I cut him a slice, mixed some cream cheese with some choc DV syrup and put that on top like a "frosting." He loved it and did not miss the choc cake at all. A wonderful recipe and so good for you too. That is the best part in my book....all of the health benefits from something that tastes so great.

By the way, if any of you have an Oroweat bread outlet near you, they sell the Bob's RedMill products. I got my flaxmeal there for less than 3.00 Last package I bought at a health food store was nearly 5.00. And it is fresh....not "day old." My flaxmeal had a date of 2005 on it!

I want to make the pumpkin bread, but notice that pumpkin is listed in the "eat moderately" ladder in Atkins for Life. So...not sure I want to go there yet. Definitely not anywhere near maintenance. Thoughts on pumpkin?
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Old 11-12-2003, 02:56 PM   #123
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I think the recipe calls for 1/2 cup..which is not alot of pumpkin
in a whole loaf of bread...so don't worry about it...enjoy.
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Old 11-13-2003, 08:31 PM   #124
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I made the muffins tonight! They are fabulous! I followed the recipe but used a mixture of nuts (almonds, walnuts, macadamia and pecan) and 2 Tablespoons of butter, 2 Tablespoons of Coconut Oil and 1 Tablespoon of Canola Oil. Also, I used a mixture of the DaVinci's Almond, French Vanilla and Caramel syrups. I love to experiment!

Thanks Spongebob! Can't wait to try it out with Pumpkin!

Josephine
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Old 11-19-2003, 02:26 PM   #125
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After suggestions from serveral people, I am going to go out and buy the stuff for this tonite so I can have it for breakfast in the morning!

Thanks for the post Spongebob. Where are you these days? Seemed you were quite the motivator, but no posts since September. Hope all is well......

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Old 11-20-2003, 09:13 AM   #126
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bump
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Old 11-20-2003, 09:24 AM   #127
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Old 11-20-2003, 09:25 AM   #128
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I guess you beat me to it, Carolyn!
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Old 11-20-2003, 12:27 PM   #129
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I haven't made this yet, but I definitely have the wheels spinning in my head. What about omitting the sf syrup and putting in some finely chopped spinach and feta cheese? Or walnuts and gorgonzola cheese? Green onions and cheddar? Pesto and sun-dried tomatoes, anyone? Or does the basic flavor of this bread not lend itself to such diverse flavors?
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Old 11-20-2003, 05:43 PM   #130
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ohhhh good idea Msushelly! Or what about putting in some Kalmata Olives. You got my head spinning too!

Sooz

PS Where IS spongebob these days? Anyone know???
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Old 11-24-2003, 04:43 AM   #131
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BUMP....PLEASE PLEASE MAKE THIS A STICKY!!!!!!!!!!!!!!!!! getting tired of trying to find it on page 3,4,5......
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Old 11-24-2003, 08:17 AM   #132
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I agree, would be nice to make it a sticky. This has become a staple food in our house. Love the different varieties.
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Old 11-24-2003, 07:42 PM   #133
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what!

i put my recipe in ******....did i do something wrong! I even left out the 1/2 cup of almond flour since it wasnt on ******.... surely i did something wrong...this was for

1 1/2 cups flax 81 carb
1 tbs vanilla 2
1 tbs banana extract 2
1 tsp of both baking soda and powder 1
5 eggs 3 carb
6 oz of cream cheese 5 carb
5tbs of oil 0
1 cup of walnuts chopped 16 carb

108 carbs and 45 fiber....wow this is over 60 net carbs per loaf...this cant be right...HELP!
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Old 11-24-2003, 11:50 PM   #134
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I made some and tried using some hazelnuts, made some with almonds, then made a batch last night which is perfect for 12 small muffins.

I really like it, and it helps keep me away from the metamucil.
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Old 11-25-2003, 04:27 AM   #135
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nurseypoo5, the original count looks about right, but I think the fiber would be a bit higher. I think there would only be about 15-20 effective carbs in the flax and about 8 for the walnuts. Just a rough guess without a calculator.
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Old 11-25-2003, 08:19 AM   #136
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Re: what!

Quote:
Originally posted by nurseypoo5
1 1/2 cups flax 81 carb.................

108 carbs and 45 fiber....wow this is over 60 net carbs per loaf...this cant be right...HELP!
I notice the flaxmeal is listed as 81 carbs. Did you input your flaxmeal info from your packages NI? Or use ****** NI? The reason I am asking is that on my package of golden flaxmeal (even on my dark flaxmeal) the fiber and the carb count are very nearly the same. If that were true, then the 81 carbs would be very close to 80 grams of fiber....the 45 grams of fiber seems too low.

Also..in the latest DANDR he says that the benefits of flaxmeal, the fiber, basically cancels out the carbs.

I am going to get my flaxmeal and input the NI into ****** too. By the way, I never use cream cheese in the bread, you can save some carbs there. Also, pecans might be lower in carbs than walnuts? Check out the different nuts to lower the carb count even more.
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Old 11-25-2003, 08:37 AM   #137
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OK, in looking at my pkg of golden flaxmeal it is actually 4 carbs per 2 tbls and 4 fiber...so..I input everything into ****** and here is what I came up with:

Total Calories
Total: 2748
Fat: 245 2203 83%
Sat: 21 188 7%
Poly: 58 522 20%
Mono: 83 745 28%
Carbs: 95 84 3%
Fiber: 74 0 0%
Protein: 89 357 13%
Alcohol: 0 0 0%

The ingredients I put into ****** were the following:
2 cups golden flaxmeal
1 cup pecans
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)

NOTE: I did not have carb count for the Davinci syrup....anyone know what 8 T would be? Need to add that to total count.

Anyhow, using the above, total bread loaf would be 95 carbs less 74 grams of fiber.....21 grams of carbs, maybe add a few more for the syrup. I cut my loaf into 16 slices.....that comes out to less than 2 net grams of carbs per slice...and that would even be with the allowance for the syrup.

The above may be different for flaxmeal ground directly from seeds, not sure how that changes things. I used the NI directly from my Bob's red mill organic golden flaxseed meal.
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Old 11-25-2003, 06:42 PM   #138
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The carbs for the Davinci syrups depend on the type. Netrition says the Almond and the Banana have 0 carbs. Here is the link for the nutrition info. You have to scroll down a bit to get to the information.

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

Sooz
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Old 11-26-2003, 07:06 AM   #139
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OMG TYTYTY

ok so here is my confesion, but first yes i put them in ******, must have messed it up...

anyway, i made this bread in a pan i found at walmart..has 8 good sized individual loaf pans...pretty big ones. The way i made this, it rised over the top of each pan after baking, looks very nice/almost store bought.

the only problem is i eat one whole one a day..usually after dinner as a dessert thingy. I work nights so i tend to eat a big meal (only chance i get during a 13 hour shift) so at my 60 carb count /8 loafs i was stressing out! But on your 21 carbs/8 loafs it only comes out to 3 or fewer carbs, which is very do-able.

thank you soooooooooo much!

i do use the banana extract and walnuts...but they say walnuts are lower than pecans...but hey still wouldnt be more than 3/loaf...

I AM IN HEAVEN! THANKS GIRLS
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Old 01-02-2004, 02:54 PM   #140
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I want to try this recipe, Tonight!

Which DaVinci LC syrup would be better, Caramel or chocolate? That's all I have on hand.

Also which nut is better, almond or pecan.

Thanks, and
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Old 01-02-2004, 02:54 PM   #141
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I want to try this recipe, Tonight!

Which DaVinci LC syrup would be better, Caramel or chocolate? That's all I have on hand.

Also which nut is better, almond or pecan.

Thanks
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Old 01-02-2004, 02:54 PM   #142
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sorry for double post
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Old 01-02-2004, 06:57 PM   #143
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help!

Spongebob,
I made this tonight, I used the DaVinci Caramel SF syrup and followed everything else to a T.

Not a very tasty recipe, any ideas?
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Old 01-02-2004, 07:46 PM   #144
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I've made this bread many times and just love it. The favorite in my house seems to be the banana one (you would swear it was made with bananas). I use the amount of Davinci SF syrup that the recipe calls for and also add one teaspoon of banana extract. I also cut down on the carbs by using liquid Stevia and cutting the nuts down to 1/4 cup. I am a little confused with the total carb count as I mentioned in another post. My Bob's Red Mill flaxseed meal says it is 4 carbs and 4 grams of fiber wich would cancel the carbs out. I figured no matter how much flaxmeal I used it would not count. Someone mentioned to go to ******.com, but when I did I couldn't get a carb count for flaxseed or flaxseed meal.

I have also tried making the chocolate coconut version of this that was mentioned and liked that too.

By far this is my favorite recipe that I have so far tried on this board!
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Old 01-03-2004, 07:09 AM   #145
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Spongebob,
I made this last night, I used alll the ingredients you listed, but I only had Caramel DaVinci SF syrup, I did not like the bread at all.

Any ideas on how to improve? I also used 1 Cup of chopped almonds.

thanks, I'd like to try it again.
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Old 01-03-2004, 07:51 AM   #146
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I don't see how the label on Bob's Red Mill flax meal can be correct. Both the USDA site as well as the label on Bob's Red Mill flax seed say there are some carbs in the seeds. I don't know how those carbs can disappear simply by grinding the seeds into meal.

USDA says 100 grams of flax seed has 6.35 net carbs, which is the same as the Bob's Red Mill flax seed label.

I tend to trust the USDA site so I always figure that 1 ounce of flax meal (or about 2 tablespoons) has 1.5 net carbs.
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Old 01-03-2004, 08:33 AM   #147
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Another fan!

I made the original recipe this morning into muffins - although I used 1 c. flax seed meal and 1 c. almond flour.....defintely a keeper for me!

Thanks SpongeBob!
Deb
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Old 01-03-2004, 08:48 AM   #148
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LindaSue, I agree that the label cannot be correct on the flaxseed meal. I have tried to use the ****** site, but have not had much luck. What would your guess be for my carbs with these slight changes? Liquid stevia in place of the Splenda and only a quarter of cup of walnuts. Oh yes, and one teaspoon of banana extract or flavoring.
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Old 01-03-2004, 10:01 AM   #149
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CMIODOWS, this thread has gotten so long now that I'm not sure what recipe you're using. If you'd post the version you're using, with your adjustments, I can probably come up with an estimate. I've never used Stevia though, so I don't know if it has any carbs or not.
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Old 01-03-2004, 12:14 PM   #150
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LindaSue, thanks for taking the time. Here is the recipe that I have been using.

2 cups flaxmeal (Bob's Red MIll)
1/4 cup of walnuts
liquid stevia (about 5 or six drops) this is zero carbs
1 tsp. of baking powder
1 tsp. of baking soda
5 eggs (beaten)
8 TBLS. sugar free syrup w/splenda
5 TBLS. vegetable oil
1.5 teas. banana flavoring or extract

I really love the bread and thought that I was doing good by having it as a treat, but now I am wondering if the carb count is a lot higher that I originally thought.

Thanks again for helping me out.
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