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Old 09-21-2016, 02:49 PM   #421
marshamarsha
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I'd like to know if anyone was successful using other sweetners besides the erythritol??

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Old 09-21-2016, 05:46 PM   #422
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I used xylitol in Soobee's marshmallow recipe, and I'm pretty sure I've used combinations of xylitol, Just Like Sugar and maybe Whey Low or something when I made pecan pie. I think pretty much anything works with Vitafiber--but erythritol works crazy good in Soobie's brittle recipe, and I think that has to do with the crystallization properties. It's actually a bonus in candy making.

I'm counting the days until November when I can make that pie again. Oh my.
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Old 09-22-2016, 07:18 AM   #423
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Old 09-22-2016, 07:49 AM   #424
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Quote:
Originally Posted by JMCM1 View Post
I bought isomalt powder from netrition. Will that work?
I also have the liquid VF.
Judy, like English, i *think* isomalt will work because of its sugar-like properties. It's often used for hard candies and such so it should give you the hardening effect you need that erythritol won't give you here. The heating/cooking times may be slightly off for that combo but it was for my microwave too. I think I brought my first batch back from the dead with some extra butter if I recall. Maybe start with a minute under and work your way up?
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Old 09-22-2016, 08:18 AM   #425
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Old 09-25-2016, 05:59 PM   #426
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I see there is a low carb brownie mix, saw it on FB, and the first ingredient is vita fiber!
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Old 09-25-2016, 07:13 PM   #427
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Yes, I mentioned it a few posts up. The texture was outstanding but the aftertaste was really overpowering (stevia) and we ended up throwing the entire pan away.
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Old 10-15-2016, 10:31 AM   #428
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i am sure it is somewhere in this thread but i can't find it. I 'd love to candy some nuts using vitafiber. I've made nut brittle before, but not candied nuts. Anyone done it?
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Old 10-15-2016, 12:50 PM   #429
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I have not, but I've been experimenting and failing every time. I was looking for a crunch, butter toffee style nut and they keep coming up too chewy, and I don't want a brittle coating. Not sure what to do.
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Old 10-15-2016, 01:11 PM   #430
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I'm wondering whether using the VF powder might make a difference. It is what I use for the brittle. I might try shaking them in a bag of powder and spices and then bake
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Old 10-15-2016, 04:05 PM   #431
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Quote:
Originally Posted by ouizoid View Post
i am sure it is somewhere in this thread but i can't find it. I 'd love to candy some nuts using vitafiber. I've made nut brittle before, but not candied nuts. Anyone done it?
i've made these before and we enjoyed them! sorry not with vitafiber, but these do come out crunchy.

2 ½ cups nuts of choice
1 egg white
½ cup sugar equiv. (i used a granular mix)
1 1/2 teaspoons cinnamon
1/8 teaspoon salt

Preheat oven to 300 degrees. Line a 15x10x1 inch pan with foil and spray with cooking oil. Place nuts in a bowl and stir if not already mixed. Beat egg white in a separate bowl until foamy and stir into the nuts until evenly coated. In another bowl, mix the sugar, cinnamon, and salt and pour over the nuts. Stir until evenly coated, then scoop onto the baking sheet, using a spoon or fingers to get the nuts in a single layer. Bake for thirty minutes, stirring every ten minutes, until toasted. Allow to cool on wax paper and store in an airtight container.

Last edited by marshamarsha; 10-15-2016 at 04:09 PM..
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Old 10-17-2016, 09:23 AM   #432
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Quote:
Originally Posted by Soobee View Post
Esther, I would order the liquid. I use it in ice cream, cookies, pies and protein bars. I have had the best luck with it. Here is a tweaked recipe from Vangela. It is our new favorite cookie. We can't believe the great texture of the cookie. DH keeps saying, "It's just like a real cookie." You'll notice that it doesn't have eggs, so if you change the flour, it should work for you too.

Almond Chocolate Cookies Vangela Soobee
1¼ cups almond flour
¼ tsp salt
¼ tsp. baking soda
¼ cup coconut oil
1/4 cup Vitafiber liquid
½ T vanilla
1/8 tsp sucralose liquid (1/2 cup worth of sweetener)
1/3 cup chocolate chips
1/3 cup sliced almonds
Preheat oven to 350. Line baking sheets with parchment paper. Mix almond flour, baking powder and baking soda together. In another bowl, combine oil, agave and vanilla together. Add dry mix to wet mix. Fold in sliced almonds and chocolate chips. Place 1 heaping tablespoon of dough onto baking sheets. Flatten. Bake for 7-8 minutes until golden. Cool in pan.
I made these cookies with a few changes a few nights ago. They were amazing!
My son and niece devoured them. LOL! - I used Jen Eloff's flour and used pecans instead of almonds and also added a bit of Tagatose. I made 1 batch with VCO and 1 batch with butter. Both were fantastic. Thanks for posting this amazing recipe! Best LC cookie I've ever had.
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Old 10-17-2016, 11:58 AM   #433
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I made the candied walnuts today and they came out great. I threw some powdered VF, some powdered swerve, cinnamon and a little chili powder in a bag, threw in the nuts and shook like mad. Cooked them on parchment in a 350 oven for about 12 minutes (til they looked brown). nice and spicy and crunchy! We shall see how they keep.
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Old 11-28-2016, 08:23 AM   #434
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I made a nice chocolate walnut bar using Lupin flour instead of protein powder. I have tried this recipe (from this thread) with both pp and Lupin FLour and like the LP flour best for flavor. It has half the protein, but 11 grams fiber. The texture was a cross between fudge and a tootsie roll.

3 TBLS Vitafiber
2 TBLS Truvia
2 TBLS Hershey's dark cocoa powder
2 TBLS walnuts
1 tsp vanilla
1/4 cup plus 2 TBLS Lupin flour

Heat Vitafiber to bubbling, mix the rest of ingredients. Transfer to wax paper sprayed with Pam. Using wet spatula or wet fingers, shape into a bar. Chill for several hours. Best when eaten cold so it doesn't melt on fingers.
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Old 11-29-2016, 08:57 PM   #435
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Soobee, in post #48 in your pecan pie recipe, I see that you have 1/2 c. tagatose in it. Can I assume one can use poly d if needed? Reading thru this whole thread again and I came up w/ a pecan pie recipe, but not sure if based on yours, as I used poly d but in a sm. amt. I'll post mine here,

Pecan Pie, no crust, poured into muffin liners

Mix well, 1/8 c. br. Truvia, 1/4 c. Truvia, 1/8 c. xylitol, 1 T. polyd
polydextrose needs to be mixed well w/ dry ingredients
Mix together, 1/4 c + 1/8 c. vitafiber, 1/2 tsp vanilla, 1 1/2 eggs
2 T. melted butter
Add dry into wet
Put toasted pecans into the bottom of the muffin liners which are in a muffin tin.
Pour over the mix. Bake at 350 for 20 mins.
These freeze very well. Just took some out of the freezer that were there for
10 months. After cooled, this mixture sets up so that you can pull down the
muffin liner to eat but it's not a solid mass. Sets up like a true pecan pie does.
This is one of the few lc desserts that hubby will eat, says it tastes like reg. pecan
pie. Both of us have always been ones to leave our crust behind, so this works for us.
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Old 11-30-2016, 04:09 AM   #436
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I have not been baking with PolyD in years. I used it in this case for its ability to caramelize. If it works, I think it's a great idea. Did you have to adjust the sweetener amounts?
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Old 11-30-2016, 09:21 AM   #437
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Soobee, I just can't remember what I based my recipe on or I may be able to answer that question. I do know that the first time I made the pecan pie in muffin liners, they came out toooo sweet, so the next time I just adjusted. I assume that I used the sm. amt of poly d because I know that poly d does lend a chewy or gooey factor depending on what you're making. I don't always use Truvia, it really depends on what I'm making and how much of it I think I'll eat in a 24hr period. Being diabetic, I have to watch the carbs at any one time in eating and Truvia, eaten in sm. amts doesn't bother my blood sugar #'s.
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Old 11-30-2016, 10:52 PM   #438
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Quote:
Originally Posted by EnglishLit View Post
I made Soobee's pecan pie, except in bar form, and they came out amazing. Exactly like regular high carb pecan pie bars.
EnglishLit, can you post your recipe for the crust you used for your pecan pie bars? I've made them twice but can't seem to find a satisfactory recipe for the crust. Thanks!
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Old 12-01-2016, 01:20 PM   #439
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I've made the pecan pie bars numerous times with three different crusts. I like Tooter's the best, but it is a bit caloric for me right now. If you're only counting carbs and not calories, then I would use this one (I've subbed half of the almond flour with carbquik and it is very good!):

http://www.lowcarbfriends.com/bbs/sh...d.php?t=460245

The second time (the day before Thanksgiving), I used Dixie Diner pie crust and it was a disaster, completely stuck to the pan and absorbed a lot of the filling. Do not recommend.

The third time, the day after Thanksgiving, I used a tweaked version of BettyR's Carbquik pie crust:
Original recipe
http://www.lowcarbfriends.com/bbs/sh...d.php?t=311076

My tweaked recipe:
1 cup Carbquik
1/2 cup whole wheat einkorn flour
1 stick light butter, melted
3 tablespoons milk or egg beaters
1 tablespoon vital wheat gluten
1/4 cup sweetener
1 tsp vanilla extract
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Old 12-01-2016, 02:01 PM   #440
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Quote:
Originally Posted by EnglishLit View Post
I've made the pecan pie bars numerous times with three different crusts. I like Tooter's the best, but it is a bit caloric for me right now. If you're only counting carbs and not calories, then I would use this one (I've subbed half of the almond flour with carbquik and it is very good!):

http://www.lowcarbfriends.com/bbs/sh...d.php?t=460245

The second time (the day before Thanksgiving), I used Dixie Diner pie crust and it was a disaster, completely stuck to the pan and absorbed a lot of the filling. Do not recommend.

The third time, the day after Thanksgiving, I used a tweaked version of BettyR's Carbquik pie crust:
Original recipe
Thanks for the info! You have given me some things to work on. For Christmas, I was going to just make a pie and try Buttoni's Carbalose pie crust or SBWertz's Carbalose pie crust. But I do like making the bars because you can make more servings.
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Old 12-01-2016, 05:02 PM   #441
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Quote:
Originally Posted by Soobee View Post
I have not been baking with PolyD in years. I used it in this case for its ability to caramelize. If it works, I think it's a great idea. Did you have to adjust the sweetener amounts?
Do you just leave it out, or do you sub erythritol or some other sweetener?
Thanks.
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Old 12-02-2016, 10:54 AM   #442
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I guess I wasn't very clear. I used the tagatose to caramelize. You could use any sweetener you like.
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Old 12-02-2016, 11:20 AM   #443
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Oh you were probably clear... it's me.
Thanks so much.
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Old 12-15-2016, 06:15 PM   #444
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Just got an email from the VF website that they have VF syrup on clearance for $5. Free shipping with $50. I am running low on the powder so I bought two bags and then six bottles of Vitafiber.

*sighs* I did not need to spend another dime but I couldn't refuse that offer. I will send a bottle or two to relatives so they can try it out.
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Old 12-15-2016, 06:16 PM   #445
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Hmmmmm....I'm not seeing that.
But I think the website is a Canadian website?
I might be in the wrong place.
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Old 12-15-2016, 06:48 PM   #446
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Yeah, I was having some issues too. If you go to their Facebook page, the US site address is there.
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Old 12-15-2016, 06:49 PM   #447
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Will do. Thank you!
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Old 12-15-2016, 11:10 PM   #448
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Thks for the heads up EnglishLit, can't pass up on that great offer. Now I need to get to using some of the VF and FiberYum that I have. Just not baking a lot these days.
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Old 12-15-2016, 11:34 PM   #449
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I didn't get it even from facebook. ??
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Old 12-16-2016, 05:00 AM   #450
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Thank you for the info!

JMCM1 there's an ad in a pic (FB) on the top of the page with the US URL. Click on that and then click on the URL.
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