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Old 09-16-2014, 03:41 PM   #1
Bonbon41
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The official vitafibre thread

Drum roll please...

Well mine just arrived and I'm so jazzed about this stuff. It truly looks like a near perfect corn syrup substitute. The possibilities for baking are exciting. Just hoping the tummy doesn't mind it.

I wanted to create a thread where we can all share our creations (and find them easily). Let the experimentation begin! I hoping to soon step into the trailblaze led by Soobee!

Last edited by Bonbon41; 09-16-2014 at 03:53 PM..
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Old 09-16-2014, 03:43 PM   #2
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Soobee's homemade quest bars

Homemade Quest Bars

I have been reading about how to make homemade Quest bars. So I ordered the Vitafiber liquid from Canada and tried this basic recipe.

Simple Chocolate Protein Bar Fitness Treats
2 tbsp VitaFiber syrup
1/4 cup protein powder (chocolate egg white protein powder) (I used vanilla whey)
1 tsp cocoa (I used 2)
1 tsp vanilla extract
Heat up the VitaFiber IMO-syrup in a pot just until bubbles start to form. Remove from the heat, add the other ingredients and mix it until you get a sticky dough. Add a tiny teaspoon of coconut flour if the dough isn’t going to be firm enough. Press the dough onto a silicone mold and stick it in the fridge for an hour so it sets.

I added a little sweetener and rolled it in walnuts. It tasted like a tootsie roll in texture. It's very easy and very fast. For my second try, a mixed in the chopped walnuts and some of my dried cranberries. It was just great. The bars do not need to be refrigerated as long as you don't add any ingredients (like cream) that need refrigeration. You can flavor your bars any way you want, use any protein that you like, and mix in whatever ingredients that suit your fancy.
A note of warning-the shipping costs more than the small bottle. The shipping is the same for the large bottle, so that's what I ordered.
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Old 09-16-2014, 03:45 PM   #3
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Soobee's Chocolate Walnut Protein Biscotti

I made these biscotti for an overnight trip we took. They don't need refrigeration, serve as a meal replacement, and taste terrific.

Chocolate Walnut Protein Biscotti Soobee
3 Tbs Vitafiber
1 Tbs coconut oil
1 Tbs cocoa
1/3 cup vanilla whey protein (ot protein powder of choice)
1/2 tsp vanilla
1-2 oz walnuts, chopped
Sweetener to taste
Put Vitafiber and coconut oil in a small sauce pan and heat until bubbles form, about 1 minute. Or you can nuke the ingredients until they bubble. Add in all other ingredients. If it’s dry, add a little water. At this point you can form into protein bars and harden in the fridge for an hour or so. If you want cookies, plop onto a toaster oven sheet (I line mine with a silicone mat) and bake. If you bake it at 350 for 5 minutes, you will have a slight crunch on the outside and a chewy center. If you go for 10 minutes, you will have biscotti. You will know they are done when they are firm in the center.
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Old 09-16-2014, 03:47 PM   #4
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Soobee's vitafiber pecan pie report

Very happy to report that I used Vitafiber in a pecan pie recipe with great success. I just replaced the corn syrup with an equal amount of Vitaber and switched out the sugar for low carb sweeteners. Absolutely delicious. Oh, by the way, I used Buttoni's Pecan Crust, but I think you could use any crust you preferred.
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Old 09-16-2014, 03:50 PM   #5
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Vitafiber microwave Almond Brittle (found by Soobee)

VitaFiber Almond Brittle Rossella Body Building Pantry

70 g Vitafiber powder
45 g Vitafiber syrup
Your favorite sweetener, to taste
90 g almonds
1 pinch salt (optional)
1 Tbsp butter
1 tsp vanilla extract
1 tsp baking soda
In a glass bowl, combine almonds, Vitafiber powder and syrup, salt. Cook in microwave for 4 to 5 minutes on High: mixture should be bubbly. Stir in butter and vanilla; cook 1 to 2 minutes longer. Quickly stir in baking soda and your favorite sweetener just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces.

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Old 09-16-2014, 04:01 PM   #6
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Vitafiber nougat - 2 recipes

Vitafiber Sardinian Nougat

Ingredients

100 g egg whites
100 g VitaFiber (syrup)
15 g ground hazelnuts, almonds, pistachios or other nuts you like
A pinch of vanilla extract

Instructions

1) Place the VitaFiber, the vanilla extract and unbeaten (or lightly beaten) egg whites in a pan.
2) Gently heat while stirring continuously with a wooden spoon for 15 minutes or till the mixture looks like chewing-gum. The mixture should thicken and get white.
3) Add the nuts to the mixture and continue stirring for 1-2 minutes.
4) Pour into a baking tin with a parchment paper.
5) Press the mixture to make a nice shape in the tin with your hands pressing on the parchment.
6) Let cool and set for a couple of hours.
7) When set, cut into thick slices and serve.
8) Keeps for a few days well wrapped in parchment or cellophane and stored somewhere cool.

Note: if it doesn’t firm up, it means it wasn’t cooked long enough. It may take more than 15 minutes. Just keep cooking the mixture until it becomes very thick. As I said, it looks like chewing-gum. Check for doneness by the soft ball method – a drop of the hot mixture in a glass of cold water should firm up into a soft ball and not dissolve.

*************************

Vitafiber Soft Nougat

Ingredients
2 Tbsp VitaFiber (syrup)
25 g ground hazelnuts or other nuts you like
Sugarfree Chocolate chips or dried fruits, optional

Instructions

1) Pour the VitaFiber syrup in a microwave container. Microwave VitaFiber on high power for 10-15 seconds – it starts bubbling.
2) Add the hazelnuts. You can get different texture the longer you heat VitaFiber – longer heating times make it denser and when cooled, harder
3) Stir in the ground hazelnuts.
4) Quickly pour the nougat evenly into a lined pan or on parchment paper. Use a spatula, the back of a spoon or a piece of parchment paper to press it down gently and shape it like a bar.
5) Set aside to cool.
6) Refrigerate for at least half an hour.
7) Serve.

Notes
If storing nougat in the fridge, you may prefer to bring to room temperature before serving.

**These recipes come from the bodybuilders pantry and can be found on the vitafiber site
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Old 09-16-2014, 07:57 PM   #7
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Interesting. I have not heard of this product. Do I sense that the liquid version might make a pecan pie?
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Old 09-16-2014, 08:30 PM   #8
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Quote:
Originally Posted by Jakelilydad View Post
Interesting. I have not heard of this product. Do I sense that the liquid version might make a pecan pie?
It's pretty new and only available direct from the manufacturer at present. Yes, Soobee used the liquid version to successfully make a pecan pie.
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Old 09-17-2014, 03:15 AM   #9
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Four of ate the pecan pie and 4 of us gave it a thumbs up! It's one of my DH's new favorite desserts. Unbelievable like high carb pecan pie and not gastrointestinal effects from any of us.
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Old 09-17-2014, 11:58 AM   #10
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could this be used in a Pecan log type confection? I am DYING to make a sugar free/low carb Pecan log!!! with the nouget center, rolled in pecans (or other nuts, doesn't really matter...)
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Old 09-17-2014, 01:38 PM   #11
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I believe it could.
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Old 09-18-2014, 08:50 PM   #12
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I've been looking at the VitaFiber website. Can anyone tell me how much 1kg is in lbs or liquid measure? I would like to try it but don't want to get too much the first time. I'm particularly interested in making pecan pie and the quest bars. Thanks!
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Old 09-19-2014, 05:41 AM   #13
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I got the 5kg and it was a little over a gallon, I would guess. So the 1 kg is 1 to 1 1/2 pints?
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Old 09-19-2014, 08:52 AM   #14
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Boy some pecan pie sounds good. I'll be watching for this!
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Old 09-19-2014, 09:14 AM   #15
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Quote:
Originally Posted by judytab View Post
I've been looking at the VitaFiber website. Can anyone tell me how much 1kg is in lbs or liquid measure? I would like to try it but don't want to get too much the first time. I'm particularly interested in making pecan pie and the quest bars. Thanks!
Judy, I bought the 1kg because I wasn't sure how my tummy would react. I was shocked to see that's it's only about 1.5 - 2 cups of liquid! I weighed it to be certain and it weighed 1kg.

I'm thinking of trying Aunt Ruth's pecan cake and subbing in the vitafiber for the polyD. It's likely going to use up my whole supply!
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Old 09-19-2014, 10:30 AM   #16
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Okay, okay. I'll order some. Any gastric distress????
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Old 09-19-2014, 12:33 PM   #17
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None over here. 4 people tried it.
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Old 09-19-2014, 12:50 PM   #18
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Okay, okay. I'll order some. Any gastric distress????
This website should answer that. Go to #4 for Dietary Exposure.

Isomalto-oligosaccharide (VitaFiber ™) - Novel Food Information - Health Canada

As with any of the sweeteners, it's 50/50. I can use PolyD with no problems, but take a bite of food with Xylitol and I am sitting on the throne! There are those that curse PolyD and swear by Xylitol! Good luck!
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Old 09-19-2014, 03:29 PM   #19
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This website should answer that. Go to #4 for Dietary Exposure.

Isomalto-oligosaccharide (VitaFiber ™) - Novel Food Information - Health Canada

As with any of the sweeteners, it's 50/50. I can use PolyD with no problems, but take a bite of food with Xylitol and I am sitting on the throne! There are those that curse PolyD and swear by Xylitol! Good luck!
Interesting, thanks. I wonder how I would react. Isomalt makes me gassy but I've consumed products with poly D without issue. Still thinking of ordering the 5 kg bottle of this.
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Old 09-20-2014, 11:17 AM   #20
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Today I made Aunt Ruth's pecan pie cake (best dessert ever thread) using vitafibre instead of polyD. Only a half a cup of vitafibre needed. Got a pecan pie texture inside and a crusty pecan cake outside... Definitely have the vitafibre to thank for the texture. So excited to try more things...
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Old 09-20-2014, 01:48 PM   #21
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Based on the crispy outside, near gooey inside texture of the pecan pie cake, I think this vitafiber may be used to create the perfect textured low carb brownie. I think that's my next move...
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Old 09-20-2014, 05:03 PM   #22
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This sounds amazing but that has hurt me in the past. I've been watching Soobee and others with their experiments. Recipes sounds really awesome.

I'll have to look at getting some.
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Old 09-20-2014, 05:43 PM   #23
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This sounds amazing but that has hurt me in the past. I've been watching Soobee and others with their experiments. Recipes sounds really awesome.

I'll have to look at getting some.
I hear you....I can't do isomalt, polyD, maltitol or more than a small amount of tagatose. Luckily, I seem ok with the vitafibre so far
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Old 09-22-2014, 08:39 PM   #24
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Does this caramelize? I was just about to order some Tagatose but might go with this instead. I'm craving some Samoas.
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Old 09-22-2014, 09:59 PM   #25
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For the record, 1 Kg is equal to 2.2 pounds. How much that would be in terms of cups, etc. would vary depending on the product, because that is weight to volume, but weight to weight will be consistent.
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Old 09-23-2014, 08:19 PM   #26
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Vitafiber Brownies

Used 3/4 cup of liquid vitafiber in my brownies and achieved the perfect brownie texture - crisped outside, chewy soft goodness inside.

However, taste-wise they stunk! Ptooey. Another sad and rather expensive baking catastrophe but it wasn't the poor vitafiber's fault. I've been experimenting with dairy-free, egg-free baking and these brownies fell victim to this...

I will say that both my vitafiber bakes so far have darkened prematurely on the outside, not quite burned though. I wonder if baking at a lower temperature might be an idea...or perhaps this could be avoided by using both the liquid and the powder (I only have the liquid).

Well more culinary capers to come I'm sure...
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Old 09-23-2014, 08:33 PM   #27
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I think I remember older posts (by Scott123, I think) that advocated baking brownies with polyD at lower temps for a longer period of time. Maybe that might work with vitafiber.
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Old 09-24-2014, 10:17 AM   #28
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Thanks Judy! Yes, I think it'll be lower and slower next time. Perhaps using less of the vitafiber too...
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Old 09-24-2014, 01:21 PM   #29
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Has anyone seen if this fiber will kick you out of ketosis?
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Old 09-24-2014, 04:20 PM   #30
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No problems here. I got the Ketonix to test whether I am in ketosis, and I don't find any difference when I use Vitafiber. Of course, I always add fat to the protein bars or cookies I make.
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