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Old 01-29-2009, 05:17 PM   #391
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Hey retroworx,

Kevin has a low carb duck sauce already invented!!!
Oooh, I had forgotten about that one. Thanks Mallory!
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Old 01-29-2009, 05:23 PM   #392
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I agree with Lisa. I store mine in an airtight container in the pantry and they stay crisp for a very long time. If I'm not going to use them right away I freeze them because nuts will eventually turn rancid. Don't store them in ziploc bags. Those aren't really airtight. They're fine for taking some with you if you're going somewhere for the day but not good for long-term storage.
Good to know that these remain crunchy after freezing, Linda Sue. I figure if I'm going to go to the bother of making these --cookie sheets, parchment paper, rolling pin, etc -- I may as well make as many batches as I can. Still, I somehow doubt there will be any leftovers to worry about.
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Old 04-14-2009, 06:21 AM   #393
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[COLOR="DarkOrchid"]Haven't made these in like a year and got a craving for them, so I have a batch in the oven.[/COLOR]
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Old 07-11-2009, 09:45 AM   #394
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crackers

I love these crackers, I tried watering down the leftover egg yolk and brushed it on the top of the crackers and salted them slightly, WOW, that was pure heaven. Thank you for this recipe, I am finding after many years of off and on low carb dieting that I have so many more choices. This site is the best!!!
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Old 07-20-2009, 04:12 PM   #395
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I wish my printer wasn't out of ink. I'm going to write a few down...
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Old 10-02-2009, 01:53 PM   #396
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Ok so I am bumping up some old threads today. Was in a cooking mood so I made these and cream cheese muffins.
I love these dipped in soft cream cheese.
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Old 10-02-2009, 07:13 PM   #397
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Where is the cream cheese muffin recipe?
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Old 10-02-2009, 07:16 PM   #398
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http://www.lowcarbfriends.com/bbs/lo...e-muffins.html
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Old 10-02-2009, 07:22 PM   #399
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Thanks Charski.
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Old 10-02-2009, 07:29 PM   #400
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mmmmmm.....crackers. Gotta give them a try...bump!
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Old 10-03-2009, 03:35 AM   #401
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These are really yummy and so easy to make. Don't know why I don't make them more often!
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Old 10-12-2009, 08:12 PM   #402
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I know why *I* don't make them more often - I can't leave them alone! LOL!

I now only make them when we're having somebody over for dinner, or I'm taking them somewhere ELSE for dinner.

It's one of the few remaining foods over which I have very little control - definitely a "red light food" for me.
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Old 10-13-2009, 04:27 AM   #403
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Originally Posted by Charski View Post
I know why *I* don't make them more often - I can't leave them alone! LOL!

I now only make them when we're having somebody over for dinner, or I'm taking them somewhere ELSE for dinner.

It's one of the few remaining foods over which I have very little control - definitely a "red light food" for me.
Too much of a good thing can still be trouble
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Old 10-15-2009, 10:12 AM   #404
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Subscribing. Thanks PghPALady1974 for the bump!

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Old 01-16-2010, 08:40 PM   #405
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going to try this out next week. sue
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Old 02-06-2010, 05:01 PM   #406
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Originally Posted by Meritt View Post

In mine I used;

1 c finely ground almonds
1 egg white
1 t garlic salt
1/2 t ranch dressing dry mix
I made this version tonight and they were HEAVENLY. Ds and dh and I ate the whole pan for dinner with olives and cheese
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Old 03-18-2010, 09:57 AM   #407
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Old 03-20-2010, 05:13 PM   #408
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I almost bought almond flour today but it was so expensive. I see it's on Netrition for way less! WOO HOO! I really like these netrition links to hard to find foods.

OH, is almond flour basically a no-carb substitute for white flour?
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Old 03-21-2010, 06:47 AM   #409
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I almost bought almond flour today but it was so expensive. I see it's on Netrition for way less! WOO HOO! I really like these netrition links to hard to find foods.

OH, is almond flour basically a no-carb substitute for white flour?
Yes, almond flour is a sub for flour. I make my own though, a lot cheaper. Just buy plain almonds and grind up in a coffee grinder, blender, or Magic Bullet. I have found that if I need a cup of flour I measure out 3/4 cup of almonds and whirl then remeasure.
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Old 04-21-2010, 09:50 AM   #410
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old thread, but i gotta remember to make these!
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Old 04-21-2010, 09:52 AM   #411
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Quote:
Originally Posted by stephaniesherie View Post
I almost bought almond flour today but it was so expensive. I see it's on Netrition for way less! WOO HOO! I really like these netrition links to hard to find foods.

OH, is almond flour basically a no-carb substitute for white flour?
as the previous poster said, yes almond flour is a substitute - but NOT "no-carb" (for example) the package of bobs red mill almond flour that I buy is 6 g carbs and 3 g fiber per 1/4 cup - so it's 3 g net carbs per 1/4 cup BUT ooooh so worth it!

you can also make INCREDIBLE pancakes/waffles with it too!
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Old 04-21-2010, 11:16 AM   #412
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you can also make INCREDIBLE pancakes/waffles with it too!


Indychick - do you have a recipe you could share for the pancakes/waffles???
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Old 09-22-2010, 02:58 PM   #413
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Old 09-22-2010, 09:43 PM   #414
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Old 10-23-2010, 11:42 AM   #415
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Looked this up today. I made a batch a few months ago and wasn't impressed with the results. So, my tweaks were to add a healthy scoop of whey protein powder (plain) to the batter, and another egg white. That was just the thing they needed for me! Almost exactly like a Wheat Thin in flavor, appearance and texture, even ending in that almost creamy texture after you've chewed them up.
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Old 10-23-2010, 02:21 PM   #416
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Speck, I'm going to try thoses today. I need something to go with some cheese I bought. Thank you Julie
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Old 10-24-2010, 01:38 PM   #417
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Speck, thanks for the tweak, I can't wait to try them out again.
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Old 10-27-2010, 07:41 PM   #418
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whoa, these are so good!
i added a couple tablespoons of hemp seeds & Parmesan cheese,
along with salt, garlic powder & ground rosemary.
baked at 300 for about 20 minutes.
(i have a small countertop convection oven which likes to burn everything)
(i am adding the details for my own benefit as well, because i often tweak recipes & then forget what i did!)

i was too lazy to roll them out with a pin ( i srsly have about a square foot of counter space), so i patted them out with my fingers; they came out a little thick but that's awesome because they are STRONG! i just spread some very cold cream cheese on one, and it didn't crack!

also, i was pleasantly surprised at how the dough was easy to handle & not too crumbly...i guess that's the egg?
i was prepared to add a little xanthan gum but didn't need it.
i also meant to add unflavored whey protein to the second half of the batch but forgot oh well, maybe next time!

Last edited by piratejenny; 10-27-2010 at 07:44 PM.. Reason: punctuation
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Old 03-08-2011, 02:13 PM   #419
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Made these today. Made my own almond flour because a store had almonds on clearance so I bought 4 cans to grind up.

Used 3 cups almond flour, 4 egg whites, garlic salt, caraway seed and sunflower seeds. First time I used those 2 seeds and they taste pretty darn good!!
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Old 03-14-2011, 07:45 PM   #420
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i made 2 batches tonight, they're pretty good!
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