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Old 10-27-2006, 10:58 AM   #331
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I think they would work just fine with pecans.
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Old 10-27-2006, 11:06 AM   #332
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For sure! I've used hazelnut meal, walnut meal, and almond meal and all those batches came out great.
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Old 12-23-2006, 10:57 AM   #333
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I don't know what took me so long, but I made a batch of these for the first time today and they are terrific. If anyone's still on the fence, these are sure worth trying. Yummy!
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Old 01-04-2007, 03:27 AM   #334
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Did anyone ever come up with a really good cinnamon sweet version of these? Or a good graham crack version of these?
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Old 01-29-2007, 04:43 PM   #335
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Nope, but I just had a thin and crispy pizza for dinner tonight

3 oz almond flour (6.79g net carb--16.79g - 10g fiber)
1 egg white (0.24g)
1/2 t garlic salt (next time just garlic powder)
1/2 t onion pwdr
1/2 t italian herbs
1/2 t parmesan cheese (experimenting)
1 t carbsense bake mix ( might leave out to keep crispier)
1 t virgin olive oil

Preheated the oven to 300.
Mixed it all up like usual. I have a little pan about 9 inches across. I made one cracker as a guide for thickness, and pressed the dough into the little pan with parchment paper underneath. (Actually I make a whole bunch of crackers, and filled in the spaces in between) Turned the oven down to 275 and immediatly put the pan in. ( I found the reason my crackers seem to burn so fast is that I let out heat when I put them in the oven, then the oven kicks into high gear to bring the temp back up, but burn the crackers. This way they avoid a blast of unexpected heat, and cook more evenly) ANYWAY I let it cook for like 15 minutes then checked quickly for browning. It stayed very light so after 2 more minutes I touched it in the center and it was solid. Took it out to cool. Turned oven up to 450.

I then smeared olive oil on it, then some tomato sauce, pepperoni, slivered onions and bell pepper, and a half cupof mozzerella. and back in the oven at
450 degrees. Three minutes later, I had a thin and crispy pizza.

It was kinda salty but I make the mistake of using garlic salt in the dough and in the sauce instead of garlic powder (oops)

15 minutes later, it's not crispy any more, but still an awesome crust. If I had guests to share it with, it would be gone in 15 min. I think the fresh crisp of the bell pepper contrasted nicely with the crisp crunch of the crust, and made it seem much more like the bread flour crust that it really is. It wasn't bready or gluten chewy

I didn't use all of the dough, so I made crackers with the rest. Not a bad treat to have every couple of weeks. Very Filling even though it was half the size of the regular pizza slices that i could eat 2 or three of. about the size of a totinos I think.

Funny thing is, this afternoon a coworker walked throught the entire office trying to give away a slice of pizza and I refused, but had pizza anyway!
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Old 01-29-2007, 11:02 PM   #336
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Quote:
Originally Posted by metqa View Post
Nope, but I just had a thin and crispy pizza for dinner tonight

3 oz almond flour (6.79g net carb--16.79g - 10g fiber)
1 egg white (0.24g)
1/2 t garlic salt (next time just garlic powder)
1/2 t onion pwdr
1/2 t italian herbs
1/2 t parmesan cheese (experimenting)
1 t carbsense bake mix ( might leave out to keep crispier)
1 t virgin olive oil

Preheated the oven to 300.
Mixed it all up like usual. I have a little pan about 9 inches across. I made one cracker as a guide for thickness, and pressed the dough into the little pan with parchment paper underneath. (Actually I make a whole bunch of crackers, and filled in the spaces in between) Turned the oven down to 275 and immediatly put the pan in. ( I found the reason my crackers seem to burn so fast is that I let out heat when I put them in the oven, then the oven kicks into high gear to bring the temp back up, but burn the crackers. This way they avoid a blast of unexpected heat, and cook more evenly) ANYWAY I let it cook for like 15 minutes then checked quickly for browning. It stayed very light so after 2 more minutes I touched it in the center and it was solid. Took it out to cool. Turned oven up to 450.

I then smeared olive oil on it, then some tomato sauce, pepperoni, slivered onions and bell pepper, and a half cupof mozzerella. and back in the oven at
450 degrees. Three minutes later, I had a thin and crispy pizza.

It was kinda salty but I make the mistake of using garlic salt in the dough and in the sauce instead of garlic powder (oops)

15 minutes later, it's not crispy any more, but still an awesome crust. If I had guests to share it with, it would be gone in 15 min. I think the fresh crisp of the bell pepper contrasted nicely with the crisp crunch of the crust, and made it seem much more like the bread flour crust that it really is. It wasn't bready or gluten chewy

I didn't use all of the dough, so I made crackers with the rest. Not a bad treat to have every couple of weeks. Very Filling even though it was half the size of the regular pizza slices that i could eat 2 or three of. about the size of a totinos I think.

Funny thing is, this afternoon a coworker walked throught the entire office trying to give away a slice of pizza and I refused, but had pizza anyway!
sounds yummy! Thanks for sharing! Another thing for me to try!
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Old 02-19-2007, 05:46 PM   #337
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Hello,

I can't figure out how to post so I just keep trying!
Just started Atkins about a week ago and have tried recipes from this site. Sofar they have been wonderful@!
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Old 02-21-2007, 09:38 AM   #338
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I just ordered 5 lbs of Almond flour and some egg white powder.
I'm going to try to make ready to use batches of this recipes,
with all the spices measured and everthing. Just add water.

Let's see:

Ranch Style
Cheese Style
Pizza Style
Chicken Flavor
Sundried Tomato & Basil

Someone suggested:
Blue cheese and Walnut?
Butter?
chopped Olives?
Cracked Black pepper?

Any other Suggestions?
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Old 02-21-2007, 09:41 AM   #339
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I have a cinnamon recipe but will have to go dig it up and bring it over here.
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Old 02-21-2007, 09:46 AM   #340
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OK I'm back.....I had it over in Bebo so it was so easy to find.


CINNAMON THINS
3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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Old 02-21-2007, 09:47 AM   #341
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Quote:
Originally Posted by metqa View Post
15 minutes later, it's not crispy any more,
on another thread someone mentioned putting a layer of cheese down before the sauce to keep the crust from getting soggy. I tried this with a regular pizza crust and it seemed to work.
If I make another one of these little pizzas, or if you do, try the cheese first way and tell us if it works.
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Old 02-21-2007, 09:50 AM   #342
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Quote:
Originally Posted by Pealark View Post
Thanks for this,
I have 6 bags of ground almond meal in the freezer. I had no idea what to do with them.
DD
wow...theres so many things you can do with almond meal

I make a coconut macaroon and a chicken breast pizza crust with it and it delish! Want to send some my way? LOL
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Old 02-21-2007, 09:52 AM   #343
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Quote:
Originally Posted by Yummy's_Girl View Post
Did anyone ever come up with a really good cinnamon sweet version of these? Or a good graham crack version of these?
OK I posted the recipe just for you!
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Old 02-23-2007, 01:59 AM   #344
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Quote:
Originally Posted by carbfreak View Post
OK I'm back.....I had it over in Bebo so it was so easy to find.


CINNAMON THINS
3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Yummy! Thanks!
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Old 03-03-2007, 03:51 PM   #345
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I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?
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Old 03-03-2007, 04:51 PM   #346
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Quote:
Originally Posted by metqa View Post
I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?
Now that is an idea...

What about even pressing the mixture into a cupcake tin, baking it then filling it with ice cream.
An ice-cream cup of sort
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Old 03-04-2007, 06:34 AM   #347
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Quote:
Originally Posted by metqa View Post
I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?
I think this has promise. . .great idea. . .do you think making a sheet with the scores for the right size. . . and working quickly, wrapping around one (or maybe a couple of the cone shaped water cups) while the mixture is still very hot. . .

I won't be trying this for weeks. . .back on induction '72. . .but maybe someday you will have this down pat! For me to enjoy
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Old 03-11-2007, 11:21 AM   #348
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[COLOR="DarkOrchid"]I made the regular Almond thins for the 1st time today. Pretty darn good!!!
However, I obviously didn't have the dough at a uniform thickness because I kept having to take them out of the oven, break off the outer ring then put the rest back in for another 5 minutes.
I will make them again though!! [/COLOR]
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Old 03-24-2007, 04:38 PM   #349
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bump
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Old 05-10-2007, 10:07 AM   #350
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Another fan here . Wow... just tried these for the first time and they are truly amazing... they really do look and taste like wheat thins (which were a favorite of mine). I used about 1/3 heaping tsp of salt and 1/4 heaping tsp of garlic salt, some dip mix spices we had (dried onion, dill, etc.), and then once it was all rolled out, I sprinkled some reggiano parmigiano grated cheese on the top before baking. Thank you to whoever first came up with this recipe and to everyone here for posting and for their tweaks.
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Old 05-10-2007, 12:00 PM   #351
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One note to my post above. After trying them again, I do think that I added too much garlic salt to the recipe (at least for my taste). Whatever spices you do add, you may have to play around with them a little bit until you get it the way you want.
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Old 05-27-2007, 07:31 PM   #352
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Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great
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Old 05-27-2007, 07:32 PM   #353
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Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great
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Old 06-14-2007, 10:44 AM   #354
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Because I love these and I am think about making some this weekend.
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Old 09-03-2007, 07:01 AM   #355
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I just tried these this morning and they were very good. I did accidentally omit the salt, and it could have used just a little salt, but they are going to be great with my tuna salad today. I've always missed my tuna salad on crackers, and these make great crackers for that! Yummm!

Thanks for posting this recipe...these are easy to make and delicious!
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Old 10-24-2007, 05:59 PM   #356
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So i just made these and they are great! Made the regular ones and cinnamon batch! Tasted great!
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Old 10-24-2007, 08:22 PM   #357
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I put a twist on these tonight and they were super.

Chocolate Coconut Almond Thins

1/3 cup almond flour
1/3 cup dutch processed cocoa
1/3 cup unsweetened coconut
1/2 tsp. splenda quick pack
1 egg white
1 tsp vanilla

I baked them at 325 for about 15 minutes on parchment.

Very nice snack.
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Old 10-25-2007, 11:55 AM   #358
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I put a twist on these tonight and they were super.

Chocolate Coconut Almond Thins

1/3 cup almond flour
1/3 cup dutch processed cocoa
1/3 cup unsweetened coconut
1/2 tsp. splenda quick pack
1 egg white
1 tsp vanilla

I baked them at 325 for about 15 minutes on parchment.

Very nice snack.
Okay, intriguing! Can't imagine the taste. . .can you describe it by analogy?

TIA!
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Old 10-25-2007, 12:48 PM   #359
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Okay, intriguing! Can't imagine the taste. . .can you describe it by analogy?

TIA!
Like a cookie cracker. The middle ones that were slightly thicker were still a little pliable when they came out of the oven but within an hour they were all crisp and snapped when broken in half.
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Old 10-27-2007, 10:48 AM   #360
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Hi Folks:

A while back in this thread there is some discussion about how to make these easier to prepare -- folks seemed to prefer the roll-into-balls/press-down-with glass method over having to roll these all out.

I haven't made these yet, but is there any reason you couldn't make a giant batch in advance, roll into logs and freeze, then slice and bake?

Thanks for your thoughts,

Susan
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