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Old 03-17-2004, 10:28 PM   #181
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7 pages of revising the recipe..........too confusing at this point as what to use for the "real" recipe
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Old 03-18-2004, 03:00 AM   #182
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Debi - just use the initial recipe posted by spongebob... you won't be disappointed! Then, if you want some variety, look for some of the other posters' modifications.
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Old 03-18-2004, 03:47 AM   #183
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Will someone help me understand

I want to understand the cream cheese thing ( I love cream cheese in baking goods). However, I don't need the extra carbs. But one day I might be able to afford them.

Where are they using cream cheese in the recipe?
How much cream cheese are they using?
Why are they using the cream cheese ???

Your answers will be appreciated
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Old 03-18-2004, 05:25 AM   #184
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SassySean -- I think most people are using cream cheese as a spread or "frosting," although some posters seemed to have mixed it right in with the batter. I guess it would give a bit richer taste, but you certainly wouldn't have to add it... the bread is really wonderful in its original form!
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Old 03-18-2004, 07:13 AM   #185
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I printed out the original recipe and then made notes on it of the options in the thread that interested me. I have never actually made the original recipe because I have always combined the flaxmeal with almond flour, substituted more DaVinci syrup to save carbs, used butter and coconut oil instead of canola which I can't eat, and have added frozen berries to it. I am so hooked on this, I haven't branched out too much. I put the cream cheese on the toasted bread.

I find that I have to take the whole loaf out of the bread pan and cut it in half to see if it is really done. This may be due to the extra moisture in the extra syrup and berries. If it is still too moist, I put it back together, put it back in the pan and bake it another 15-20 minutes or so and it is fine. It is always a bit moist at first so I slice it open and let it steam for a while and that does the trick.
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Old 03-19-2004, 09:42 AM   #186
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to MC mom- I just made one in the microwave and YOU ROCK!!!!!!!!!

This is outstanding. I made it in a small ramekin and it looks like a giant muffin.

Major props to you!
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Old 03-21-2004, 09:25 PM   #187
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wow - just tried it ---- YUMMY - i substituted blueberries for the nuts and used raspberry davinci's - yum

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Old 03-24-2004, 06:48 PM   #188
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Thanks spongebobsqpants for posting your recipe and everyone else for their variations. I tried the "original" recipe as 12 muffins tonight (with Atkins Pancake Syrup because it's all I could find for now) and they're great. I can't wait to try some variations.

These may just be my saving grace...a way to satisfy that craving I get the odd time for a "bread" type product or for a quick breakfast when I just don't feel like eating eggs (plus the plumbing benefits several of you have mentioned...I hope it works ). Thanks again.
 
Old 04-08-2004, 09:46 AM   #189
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Hugs ((((((spongebob))))))

I finally made your bread this weekend. I couldn't find Davinci's, finally found some at TJ Maxx. They only had Vanilla and Caramel. I made it with vanilla. I have to say it looked really ugly, the eggs did that weird thing you said. I had a slice right away and was a little dissapointed so I wrapped it in plastic wrap and put it in the fridge. A couple of days later I thought to try it again, and so I put a slice in the toaster and topped with cream cheese.

I am so in love with this stuff. I guess letting it sit in the fridge for a little while gave it a moister bready feel. But the biggest benefit, for me especially, is the "regulatory" aspect. I've had one heck of a time with constipation, and it's helped enormously.

Thank you so much for a wonderful recipe!


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Old 04-09-2004, 11:00 AM   #190
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Old 04-14-2004, 08:11 AM   #191
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Old 04-14-2004, 08:53 AM   #192
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The variation that is getting the most votes from my family is:

1 1/2 c. flaxmeal
1/2 c. hazelnut flour
1/2 c. coconut
1/2 c. chopped walnuts
1 serving of whey protein powder
1 tsp. each of baking powder and soda
1/4 c. xylitol
heaping 1/4 tsp. salt
5 eggs
3/4 c. Da Vinci Macadamia Nut syrup
1 c. Trader Joe's frozen wild blueberries
2 T. Butter
2 T. coconut oil
1 T. sunflower oil

Bake at 350 for one hour and fifteen minutes. Slice into 16 pieces and let steam for an hour or so to cool and dry out a bit. Then put back in baking pan and enjoy all week!

My son assures me that this is the best batch yet.
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Old 04-14-2004, 12:54 PM   #193
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Geez Louise! That's like Spongebob Bread DELUXE !!! I have to try that, but I'm going to have to wait until I order next from Netrition to get the stuff!!
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Old 04-26-2004, 09:26 PM   #194
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Old 04-27-2004, 06:01 AM   #195
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I just wanted to put my 2 cents worth in

I've tried the "basic" original recipe as banana / nut bread and was so impressed I tried the chocolate. I put about 1/2 cup each of coconut and sliced almonds in my chocolate bread and it is awesome!!

I usually eat hard boiled eggs every morning, when I'd have a slice of the banana nut variety with my eggs I was reminded of breakfast cereal.

I'm wondering if maybe there is a way to "toast" this into a crunchy cereal??? Sort of the way Grape Nuts are made?? I read somewhere Grape Nuts are made in a loaf then broken up and toasted. I think I'm going to make another banana nut bread and experiment with a couple of slices. I'll let everyone know how it turns out.

Again... Thanks spongebob, this is a real keeper!!!
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Old 04-27-2004, 07:16 AM   #196
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I am sitting here, eating a chocolate almond version of this as I type. This stuff is so good it is hard to stay out of!!! I was wondering if any of you go out of ketosis if you have too much, as in 3 slices? I actually considered doing a flaxbread fast...to make me regular and because I love this bread! Do you guys think this is a definite induction no-no?
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Old 04-27-2004, 07:42 AM   #197
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hi all! i'm currently in week 2 of re-induction (no real ground lost, just been a slacker for a while now) and thought i'd pop on by! it's always so great to see so many of you enjoying this recipe and creating so many awesome improvements on it!

how can you NOT love this board?

cheers everyone,
s
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Old 05-18-2004, 12:43 PM   #198
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I just made a loaf in the oven with Amaretto DaVinci's...which is all I have (hard to find around here) and walnuts. Can't wait till it's done to try a piece!
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Old 05-18-2004, 01:04 PM   #199
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Wow!!! Ok...just had my first slice...and it was absolutely delicious. Mmmmmm....can't wait to try some other flavors next time. How am I going to keep myself from eating the whole thing?????
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Old 05-20-2004, 05:53 PM   #200
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Old 05-20-2004, 11:20 PM   #201
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This is a wonderful recipe!!!

As soon as the bread cools down... I cut mine in serving slices, wrap them up (individually) and put it in the freezer.

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Old 05-27-2004, 07:39 PM   #202
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Old 05-27-2004, 08:03 PM   #203
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I agree that this recipe is great! I use it for making muffins. The last time I made muffins I used my DaVinci banana syrup and added some pineapple extract (didn't have any DaVinci Pineapple). They were SO good!!! They smelled wonderful baking. The pineapple smell and taste mixed with the banana was wonderful!
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Old 05-28-2004, 05:17 AM   #204
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okay dumb question here but where do i find flax meal?

is that the same as milled flax seeds?

I would really like to try the recipe soon

thanks
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Old 05-28-2004, 05:56 AM   #205
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Any of your healthfood stores will carry it. We have a local small grocery store that I get it from. Bob's Red Mill brand is one of the best I think. Maybe if you tell us where you live, someone can tell you where to pick some up at.
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Old 05-28-2004, 06:12 AM   #206
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In Austin, and I am sure Whole Foods will carry it, I just wanted to know if the flax milled seeds I just bought are the same

I will still have to buy more though

Thanks!
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Old 05-30-2004, 02:57 PM   #207
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Could you use liquid splenda in this or does it have to be the box splenda? Thanks Patty
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Old 05-31-2004, 02:56 AM   #208
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You can use liquid splenda no problem -- I've done it lots of times. Also have used Davinci syrup, although you do need to leave it in the oven a little longer because the batter is more moist.
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Old 05-31-2004, 02:05 PM   #209
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Truetrue- thank you for the answer-am anxious to try it. Patty
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Old 06-22-2004, 03:49 PM   #210
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