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Old 05-14-2016, 05:51 PM   #181
sbwertz
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Quote:
Originally Posted by tived View Post
have anyone played with an alternative to molasses, to get the carb count down?

thanks

Henrik
Blackstrap molasses is only 11g per tbsp...it makes all the difference in the flavor and adds less than 1g carb per slice.
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Old 05-16-2016, 09:42 AM   #182
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Quote:
Originally Posted by Bonbon41 View Post
In post 25, Buttoni mentions that she may try adding stale coffee. I don't remember anyone reporting back on this suggestion, so I thought I would. 1/2 tsp instant coffee powder may be a lot for some, but I also add a heaping tbsp of each the caraway and dried onion flakes so I can't taste the coffee with these competing flavors. This amount just adds a bitterness and a depth for me.
If you add 1 tbsp instant coffee and 1 or 2 tbsp cocoa powder, it makes it like pumpernickel bread. Also, if you add a tbsp of yeast, it gives it the yeasty flavor (won't really rise much because of lack of gluten) but the yeast also eats the carbs out of the blackstrap molasses, leaving only the molasses flavor!
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Old 01-24-2017, 03:57 PM   #183
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I am bumping up this wonderful recipe. I never came back and said how delicious it was - or maybe I did on the OTHER thread that this was on as well?

Anyway, try this simple and delicious recipe from our good friend Barbo! She has never steered me wrong yet and here is one more example of her LC skillz!
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Old 03-20-2017, 04:44 AM   #184
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I made this bread and it is fantastic. I made a grilled Reuben sandwich for me and made my husband one out of Regular store bought rye bread. He tried mine and said it was way better than his and he never says that about low carb baked goods. I will definitely be making this again!!
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Old 03-20-2017, 02:47 PM   #185
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Thanks everyone

Health problems have kept me from being as actively
creative as I have been in the past. However......today,
being spring of 2017, I got a desire to get into that kitchen
and try to make a decent sausage roll, keeping it keto.
I used the 'miracle cheese dough' recipe and some J. Dean country
style sausage and we had a miracle of sausage pinwheels.
They were voted 5 stars from DH and our young friends from
Czech Republic who were visiting with us. I had two, DH had
3-4 and the girls had two. My mind is reeling with the possibilities
of this dough.

If you are interested I will gladly share recipe. My thoughts are
that many of you already use the dough and perhaps would like
to share your recipes.

Happy Springtime 2017
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Old 03-20-2017, 03:21 PM   #186
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Me! I would love the recipe please!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
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Old 03-20-2017, 03:25 PM   #187
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Barbo's Sausage Rolls

"Miracle Dough"
Sausage Rolls
1 1/2 c. Mozzarella cheese
2 oz. cream cheese, cubed
1 egg
3/4 c. almond flour

You will need a flat baking pan
Parchment paper
*8 oz. of Jimmy Dean Country Flavor sausage roll
which has been flattened out to about 12" by 8", placed on parchment
and laid into freezer while making dough. Use your judgment on size.

Preheat oven to 425
Place Mozzarella in microwave safe bowl
Add cubed cream cheese.
Microwave for one minute. Remove and quickly stir with a fork,
until you make a dough ball. Heat it again for a few seconds.
Quickly add 1 egg and almond flour and stir briskly until
you have a dough. Heat a few seconds if necessary and knead.

Dump out onto parchment lined, flat baking pan and with wet finger,
press into the length and width that you want.
Now lay on the flattened sausage. Roll up the long way and cut
into pinwheels the size you desire. Bake 425 for about 8 to
10 minutes. Watch. They will be golden brown. The times are approx.

This dough can be used in many ways for savory or sweet recipes.

*
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Old 03-21-2017, 05:21 AM   #188
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Thank you very much Barbo! I look forward to trying out this recipe. I live in Canada and do not have the amazing selection of foods that exist in the States and have no idea what this (8 oz. of Jimmy Dean Country Flavor sausage roll) is..... can you elaborate?
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 03-21-2017, 10:12 AM   #189
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Cathy, in case Barbo doesn't get in here today, Jimmy Dean sausage is simply bulk pork sausage that generally comes in a "tube" in the refrigerated section of the grocery store. They have many flavors - country, sage, hot, plain, etc. Any bulk sausage product should be fine, you just need 8 ounces of it.
Attached Images
File Type: jpeg jimmy dean sausage.jpeg (25.3 KB, 1 views)
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Last edited by Charski; 03-21-2017 at 10:16 AM..
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Old 03-21-2017, 11:39 AM   #190
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Thank you Charski! I have never seen bulk sausage. Maybe I should check out a butcher? In any case, I am use to removing it from the casing and I can always use ground pork and add my own seasonings.
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 03-21-2017, 12:40 PM   #191
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Originally Posted by clackley View Post
Thank you Charski! I have never seen bulk sausage. Maybe I should check out a butcher? In any case, I am use to removing it from the casing and I can always use ground pork and add my own seasonings.
Really? Wow! Almost all stores here carry it in one form or another. But yes, removing sausages from casings or seasoning your own works just fine!
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Old 03-22-2017, 04:44 AM   #192
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I did a Google search for Canadian brands of bulk sausage. There is a brand called Maple Leaf in Toronto that comes in a roll/tube. However, it has bread crumbs added like they do in England to their sausage and ground beef. There's also no telling if the seasonings are similar to the sausage here in the states. Oh, and the sausage is listed under the site's "frozen sausage" category so maybe you'll find some in your store's freezer section.
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Old 03-22-2017, 06:30 AM   #193
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LindaSue, thank you very much! I am very familiar with Maple Leaf and their products! Would never have thought to check the frozen foods section!!!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 06-28-2017, 07:54 PM   #194
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Hey you guys and gals,
I read through this entire thread and it made me feel so happy that so many
loved this rye bread. It was truly a labor of love. We are foodies and we miss our
deli treats and without our precious dark rye or pumpernickel breads we just are
missing something so great. Now I've got to getting feeling better and getting that
Trader Joe unblanched almond flour going again. I don't have my old Cuisinart
food processor anymore so I'm hoping my lighter weigh processor will do the job.
I've tried Sharon's pumpernickel with yeast and we love that one too.

Thanks for reviving this thread. Hope all you newer Low Carb Friends will give this
bread a try.
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Old 06-28-2017, 11:00 PM   #195
Charski
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Barbo, this is one of the BEST LC breads I've ever made. Honestly. In fact, I need to make it again soon - still have some homemade pastrami in the freezer!
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Old 06-29-2017, 11:23 AM   #196
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thank you Char. Coming from you I take this as a 5 star report.
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Old 06-29-2017, 11:35 AM   #197
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Me too!! I love this recipe and haven't made it in ages. Thanks for the reminder.
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 06-29-2017, 12:33 PM   #198
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Quote:
Originally Posted by Barbo View Post
thank you Char. Coming from you I take this as a 5 star report.
No, I wouldn't say it's a 5 star report. I'd say more like a TEN star report!
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Old 06-29-2017, 04:25 PM   #199
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I haven't made this in so long and I have all the ingredients, maybe this weekend. Thanks for reminding us of this, Barbo.
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