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Old 01-03-2004, 07:32 PM   #151
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Am I the only one that did not like this bread? I made it last night with 8 TBSP. Caramel Davinci syrup (SF) and 1 C chopped almonds. I trashed the whole thing. I hate to waste food, but it tasted terrible.
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Old 01-03-2004, 08:53 PM   #152
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Thanks spongebob, this is really a keeper!!!

Will do it this week.

Nikki
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Old 01-03-2004, 09:10 PM   #153
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Master Cook says that 1 cup of flax SEEDS have 10 net carbs, but since 1 cup of seed makes about 2 cups of flax meal it would seem that there are about 10 carbs for the flax meal in the recipe. I'm betting that there are about 17 carbs in the whole loaf.

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Old 01-04-2004, 06:50 AM   #154
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Carb count for CMIODOWS:

2 cups flaxmeal (Bob's Red MIll) - 13.2 net carbs
1/4 cup of walnuts - about 1 ounce or 2.05 net carbs
liquid stevia (about 5 or six drops) this is zero carbs
1 tsp. of baking powder - 1.27 carbs
1 tsp. of baking soda - 0 carbs
5 eggs (beaten) - 3.05 carbs
8 TBLS. sugar free syrup w/splenda - 1/2 cup or 1 carb (per Dottie's email about DaVinci syrups)
5 TBLS. vegetable oil - 0 carbs
1.5 teas. banana flavoring or extract - approx. 1 carb

Total - 21.5 net carbs for the recipe
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Old 01-04-2004, 07:04 AM   #155
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Thanks LindaSue. Appreciate your help!
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Old 01-04-2004, 02:06 PM   #156
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The rumors of my death have been greatly exaggerated!

teehee! just kidding... sorry i've been away so long but much was afoot, most significantly a move and job change. now that i'm remotely settled in up here in the woods of maine i can have some leisure time on the net.

i'm so glad to see that so many people are still enjoying this recipe - and coming up with new, inventive ways to keep it exciting! i haven't modified the recipe in a while but if i do i'll be sure to post the results of my experimentation!

happy new year everyone and here's to a successful 2004 to you all!

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Old 01-04-2004, 04:08 PM   #157
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HOW CAN WE MAKE THIS A STICKY. THERE SEEMS TO BE PLENTY OF INTEREST, AND I WOULD HATE TO LOOSE THIS.
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Old 01-10-2004, 12:38 PM   #158
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Bump to page 1

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Old 01-10-2004, 03:53 PM   #159
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SpongeBob is back!

Welcome home.

I have a question. I would love to make this bread but cannot get Davinci syrups here yet. Well, not without spending serious $$. How do I go about making it without the syrup please?

Thank you!
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Old 01-12-2004, 05:57 AM   #160
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hi LisaUK!

yes, i'm back! i've not made the bread without the syrups myself, but i believe others have if you search the thread (if i'm not mistaken!). where i live i can't find the syrups either so i order them online at www.netrition.com. is there an equivalent in the UK? it seems LC is pretty popular there as well.

if i come across anything i'll be sure to let you know! best of luck!

cheers,
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Old 01-12-2004, 07:38 AM   #161
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Wow! I hadn't checked this thread for a L-O-N-G time... When I checked back with it today, I am so impressed with all the tweaks and suggestions. I can't even mentally process them all! I'm afraid to lose the great suggestions before I can get to all of them...All together now: Stick-ee...Stick-ee...Stick-eee

Thanks, for getting us started, Spongebob.
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Old 01-12-2004, 08:09 AM   #162
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Nice to finally meet you Spongebob! Sorry to get this thread going again, but I posted a question asking for favorite recipes and yours' came up a few times.

Welcome back.... And the backwoods of Maine..... How NICE and relaxing that must be!

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Old 01-12-2004, 12:49 PM   #163
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Thanks Spongebob!

I was wondering if I could use Splenda plus a bit of flavouring to make a substitute syrup...
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Old 01-12-2004, 12:57 PM   #164
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I LOVED this recipe! I had sworn off using flaxseed in baking EVER AGAIN. I decided to give it one more try and I am so glad I did! I can't get the sf syrups here, so I used 1/3 cup water. I flavored mine with pecan and vanilla extracts and cinnamon. I used 12 packets of Splenda. It was excellent! Great texture, nutty and satisfying. Hard to stay out of it. This is going to be a LC staple in my house. My dd has been making pb sanwiches with thin slices of this and sf jelly. Tasty! I also made the savory bread using cheddar and parmesan cheese, basil, oregano, garlic. But I should have left out the salt. It was too salty with the parm cheese, too...but still edible and tasty with cheddar cheese melted on top.

I don't know, but I would guess this might make good bread pudding.
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Old 01-16-2004, 09:44 PM   #165
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Fascinating thread! I'll be trying this very soon.
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Old 01-18-2004, 11:48 AM   #166
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I made the pumpkin version someone listed here, and I had to cook it much, much longer...like an hour and 15 minutes. And, I'm not really impressed with the taste or texture. *shrug*
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Old 01-18-2004, 12:01 PM   #167
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I personally, think the original recipe is a good one. I found a way to make a single serving in the microwave (variation of the "3 Minute Chocolate" recipe), which makes for a yummy breakfast.

twblues - I recommend trying Dottie's "Pumpkin Pound Cake"!

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Old 01-18-2004, 01:58 PM   #168
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I made Dottie's Pumpkin Bread last night. One for me and DL and one for DIL who can't eat SA's It is the best. Just fantastic. Be sure to keep it in the fridge.
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Old 01-22-2004, 02:04 PM   #169
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O.M.G the smell alone is to die for. I hope it tastes as good. It's in the oven right now. ::drool:: This is my first time making it. Thanks Spongebob and everyone else who added their own tweaks.

Last edited by Godiva; 01-22-2004 at 02:06 PM..
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Old 01-25-2004, 04:20 PM   #170
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MCmom,

Could you give us your version of a single serving?

Thanks,
Nikki
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Old 01-25-2004, 04:29 PM   #171
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I have Dottie's pumpkin poundcake and a loaf of chocolate flaxseed bread baking in the oven right now!!! I have never tried either and I can't wait!!!!
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Old 01-26-2004, 07:20 AM   #172
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This is what I do Nikki: I put a 1/4 cup of flaxmeal in a microwable bowl. Add 1/4 tsp baking powder and mix well. Add one egg, 1 TB of vanilla flavored DaVinci syrup, and a few drops of liquid Splenda (depends on how sweet you want it). Then nuke for 1 1/2 minutes (may vary). Top with butter.

This is very versatile. I've left out the Splenda, and mixed in 1 TB SF strawberry jam before. It tastes like strawberry bread. You can add any flavor syrup you want, and even some nuts too. Sometimes I put in 2 eggs, to make it more filling. Let your imagination go!

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Old 01-26-2004, 08:19 AM   #173
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I LOVE the chocolate flax bread. dd and I can hardly stay out of it!!! I am disappointed in the pumkin bread. It has a very eggy teture. Too moist. And I cooked it for 2 hours total. Oh, well! I like the flavor well enough, but I want to try the pumpkin flax combo and see if I like that better.

Once again, thanks for the flaxbread recipe. It has become a welcome staple around here!! OMG, and flax seed is SO CHEAP compared to almonds!!! THANKS, SpongeBob! You rock! Anymore experiments????
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Old 01-26-2004, 09:07 AM   #174
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Mary C (MCmom)

Thanks Mary for the fast response! This will be breakfast for tomorrow. Thanks again.

Nikki
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Old 01-26-2004, 12:50 PM   #175
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Spongbob,
Just wanted to pop in and say thank you so much for a great recipe.

I made mine with liquid Splenda (equivalent to 1/2 cup), eggnog Davinci's and pecans...just took it out of the oven about 30 min. ago and had a slice w/ some butter. Delish!
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Old 01-28-2004, 09:47 AM   #176
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It is just wonderful!!!

This is just great, it is bread!!!

It must be the flaxseed that makes/gives it a heavier texture. I made a small portion (just to try) in the microwave oven and now will make the full recipe. I made it with half flaxseed meal and almond flour. Also added pecans, cinnamon and unsweetened coconut.

Thanks Spongebob and Mary... this is just wonderful.

Nikki
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Old 02-05-2004, 09:39 AM   #177
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I've made this twice now using the flax, almond flour and rice bran combo with coconut and walnuts. The second time, I put 3/4 cup of blueberries and used blueberry DaVinci. It is so good with cream cheese. I also put 2 scoops of whey protein in to boost the protein just a bit. I also use 2T butter, 2T coconut oil and 1T of sunflower oil for the oil portion with extra DaVinci to substitute for half of the granular Splenda. Bake 45 minutes and it comes out perfect. This is the best low carb bread I have had in over 5 years.
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Old 02-06-2004, 06:43 AM   #178
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Hey Spongebob! Glad to see you back. I thought you were a gonna. Your bread is one of my favorites. And with all the tweaks you can never get bored.
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Old 03-17-2004, 07:15 AM   #179
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Bump for those who haven't seen this fantastically versatile recipe!
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Old 03-17-2004, 02:35 PM   #180
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I made your recipe two days ago, and I now look forward to breakfast in the morning! In fact I can't wait to fire up the toaster! Thanks for figuring out how to make such a great recipe! I love it
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