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Old 06-27-2004, 10:59 AM   #211
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Bump again--too good to lose.
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Old 06-28-2004, 11:00 AM   #212
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This bread is fantastic!!!! And the added benefit is I no longer have a "regularity" problem! :blush:

Thanks sooooo much Spongebob...keep 'em coming!!
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Old 06-30-2004, 01:06 AM   #213
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Old 06-30-2004, 01:27 AM   #214
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Old 06-30-2004, 09:22 PM   #215
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I made Spongebob's original version last night and had it sliced, warmed and slathered with butter for breakfast this morning. I am so pleased with the results of this recipe! YUM! I am eager to try all the variations now. Next I think I will make a savory loaf to use to make garlic bread.

Thank you Spongebob for sharing your recipe. It is sure to become a staple in my household.

Erin---
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Old 07-01-2004, 09:04 PM   #216
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Old 08-21-2004, 10:59 AM   #217
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Bumping...this muffins are great!
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Old 08-23-2004, 08:00 PM   #218
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Hey, Spongebob,

Did you think this thread would last this long? I have my first pan in the oven--your original recipe from last year. Hope it turns out as good as everyone says!

How are you now?
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Old 08-25-2004, 12:52 PM   #219
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This is the BEST. Just made it again this morning. The variations are practically endless! Thanks Spongebob!
Oh, and thanks to MaryC for the microwave version!
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Old 08-27-2004, 04:46 PM   #220
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Could liquid splenda be used in place of granular?

Thanks,
Juls
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Old 08-27-2004, 04:53 PM   #221
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Jugo,

I always use liquid Splenda and it turns out great. It also saves lots of carbs.

Erin---
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Old 08-27-2004, 06:13 PM   #222
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I use all different flavors of DaVinchi's. The banana flavor is my favorite! Spice Blend and Gingerbread are good too. I use a cup for a batch and it works fine for me.

I've heard some people say to add to the cooking time as it is more moist (more liquid) but I've never had a problem with that.

MaryT
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Old 08-28-2004, 08:25 AM   #223
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Okay just made this... got it out of the oven, put on a plate and nibbled.... all I can say is YUM!!!!!!!!!!!!!!


Thanks for sharing this wonderful recipe and all your hard work!

Juls
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Old 08-29-2004, 09:41 AM   #224
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i gave in....i tried it....you are all right. it's amazing....i baked...wow...i don't bake...never could tolerate sugar so i never baked ......i can bake now....amazing....


bob yer the best!!!!!

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Old 08-30-2004, 06:07 AM   #225
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Mary - are you saying you use 1 cup of DaVinci's in place of any splenda?
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Old 08-30-2004, 06:37 AM   #226
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OMG! I just made this for the first time, and it is the best bread ever!!! I have made things with flax meal before and even though I tolerated them, wasn't crazy for the flavor. NOT THIS!!

A huge thumbs up! So simple and so good. Anxious to make other variations!
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Old 08-30-2004, 08:44 AM   #227
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Yes, I do use one cup of Davinchi - I imagine you can use a bit less if you prefer. I did read that someone cooks their's longer adding Davinchi as they felt it was too moist. I do it for 35 minutes, just as the recipe says.

Mary
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Old 09-03-2004, 11:28 AM   #228
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I've made the original muffin recipe, and loved that. Can't wait to try this.
BUT. . does this stall anyone? Yes, all the carbs are fiber carbs, but still. . . .
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Old 09-04-2004, 06:34 PM   #229
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Old 09-05-2004, 09:06 AM   #230
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I personally have never stalled from it. However, each person is different
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Old 09-05-2004, 01:56 PM   #231
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I just tryed the original recipe and it was awesome. I cut it up into serving size pieces and put them in the freezer for work.
I had to add a bit of bran to make up the 2 cups flax as I ran out of flax and it was still great. I used hazelnut syrup (sf) and a bit of cinnamon and pecans for the nuts.
I will definetly make this again.
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Old 09-06-2004, 05:17 AM   #232
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"You're welcome!" to those who thanked me for the microwave version. I've found that I need to make a single serving every morning, to stay regular. It's my favorite breakfast. I've recently started making it with 2 TB of SF maple syrup, and it tastes great. I let it cool completely, and top with butter. Yum!

MaryC
 
Old 09-06-2004, 12:24 PM   #233
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it is great!! ty
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Old 09-06-2004, 06:11 PM   #234
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Old 09-07-2004, 07:43 AM   #235
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question

Hi,

Is it possible to omit the nut and up the flaxmeal to 3 cups?

thanks,
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Old 09-08-2004, 09:47 PM   #236
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HELP

Ok, I'm going to make this this morning and I am so confused on what variation to use, I decided that I will go ahead and make two loafs one loaf with the original recipe plus a couple of T of strawberry extract, but I am using xylitol for the sugar, and the package says that it has 4g of carb and 4g of sugar alcohols, so I'm just wondering how this would affect the carb count for the bread.

The second loaf I make I am going to minus the davinci's and just the strawberry extract, water, and sugar to make the sweetner.

Could anyone help me out I am just stuck on which variation to use, and I'm having trouble finding nutrional info on ****** for the sugar, I was also wondering if it would be better if I just left the sugar out all together and used davinci in place of it.

I basically just want the variation that would give me the lowest carb counts, and since the xylitol has the 4g carbs and 4g sugar alcohols does it truely make it zero????
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Old 09-10-2004, 04:50 PM   #237
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Update

Well, I went ahead and made the version using spongebob's original recipe, but added a little bit of strawberry extract, and I used xylitol for the sugar.

I used vanilla davinci's for the recipe. I also made the frosting someone else had posted using cream cheese and hazelnut davinci's which was very good.

But the problem I'm having now, is I believe that I am having an allergic reaction to something in the bread. I've never had an allergic reaction before so I'm not sure if my self diagnosis is correct, since I always believed I wasn't allergic to anything. So I'm not going to eat any of the bread today, and see what happens. Hopefully it's not the bread because I really do enjoy it.
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Old 09-10-2004, 09:56 PM   #238
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My first attempt is in the oven. I couldn't find any flavor but Vanilla SF Da Vinci's, so I used that and ordered the banana (the banana was what I really wanted to try first.) I only sub'd Mac Nut oil for the canola/vegi oil. I'll let you know how it turns out.
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Old 09-10-2004, 10:09 PM   #239
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Ok... I just tried it (like I was going to wait for it to cool - I don't think so ) anyway, to me, the vanilla was just too bland - and I had added an extra couple of TB's to it. So, I mixed some cinnamon & Splenda and sprinkled that on the bread, and now THAT was great!

Any ideas on how to make the vanilla less bland? Would adding vanilla extract along with the syrup help? I hope that the banana isn't bland - I love banana bread so much and have missed it.

I've tried it... now I can go to bed... Good night, everybody...
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Old 09-12-2004, 07:30 AM   #240
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Re: FLAX MUFFIN/BREAD - all my research! :)

Could we sticky this recipe?


Kelly
Quote:
Originally posted by spongebobsqpants
hello! after reading all the great recipe posts way back when, i started tinkering with the flaxmeal muffins. many iterations later, i now make it in a loaf pan and i'm very, very happy with it. i mix it up regarding my choice of davinci syrup and nuts but that's just to keep things interesting i eat once piece at breakfast (with my hard-boiled egg) and one in the evening as a snack.

anyway, without further ado, here's my recipe:

spongebob's flaxmeal bread

dry
===
2c flaxmeal (I use Bob's Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda

*i usually use chopped almonds or pecans (can't remember which right now!) that net out at like 1ca per 1/4c - take a look, you'll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!

wet
===
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)

**so far i've tried hazelnut or banana, depending on what i use above for nuts/etc.

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?).

bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.

remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.

store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.

i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!

i've really worked on this recipe and i hope you enjoy it! i don't like things too greasy, eggy or sweet, so i've tried to address that with this recipe. be sure and experiment yourself and remember to have fun!

as far as the nutritional breakdown? my shot at ****** says, per serving:

171 calories
14 g fat
1 g saturated fat
5 g carbs
5 g fiber (look ma, net ZERO!!!)
7 g protein

(pretty nice, eh? now i don't want to get into how carbs are counted, etc., this is just what i use. i've not subtracted fiber from anything in the 5g carb count. the flaxmeal i use is net zero, since it has 5g carb and 5g fiber per 1/4c (i think that's the serving size they use))

have a great day!!!

-s
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