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Old 12-05-2015, 02:56 PM   #1
ouizoid
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yet another muffin/toast/bun thingy

yet another (english?) muffin

sort of a hybrid of my fantastic flour mix and some other stuff

2 Tbs parmesan (green can) 40
2 Tbs oatfiber 0
1/2 tsp baking powder
1/2 tsp glucomannan powder
2 Tbs unflavoured whey Protein Powder (20 cals for the one I have)

blend dry ingredients. add whatever salts or spices you like

add 6 TBS (92 g) liquid eggwhites (I also added a smidge of cashew milk) 20

in my micro it was done in 1 minute 10 seconds

80 cals. Makes a nice big muffin if microwaved in a bowl. I cut it in half and then cut each half in half and toasted. Lots of nooks and crannies for butter. What I really liked was that this was not dry at all. I had tried the same recipe before with 1 Tbs of parm and 1 Tbs of coconut flour and it was too dry. this was great.

let me know if you try it.
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Old 12-06-2015, 05:51 AM   #2
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I made this . I have not eaten it yet, I getting ready to eat with my eggs.
Mine took longer in microwave.
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Old 12-06-2015, 06:09 AM   #3
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Ok so that was really good with my breakie. I only ate half and it was very filling.I have to use a different cheese because of my allergies. YUM

I'm not big on coconut flour in a savory dish. Thanks
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Old 12-06-2015, 08:21 AM   #4
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Esther, thanks for trying it! Glad you liked it--I think eliminating the coconut flour, and keeping the glucomannon made it much more bread like--it really toasted up nicely golden, and was a good carrier for butter. I need to try it as a hamburger bun. I'm also sure adding a whole egg rather than eggwhites would improve things--I am always trying to keep fat and calories down (overly sensitive to fat

I am going to keep playing with it, but I'm impressed with the addition of parmesan as a flour sub.
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Old 12-06-2015, 09:33 AM   #5
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That sounds awesome, Ouisue!! Will have to give it a go. DH was grumbling yesterday about how messy his El Diablo burger was with just the lettuce wrap.
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Old 12-06-2015, 10:10 AM   #6
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I made one after church to eat with lunch and have a question. The dough was really stiff, I couldn't really stir it up, so added cream and water, still wouldn't stir, so added some more. How is the dough suppose to look when ready? The flavor was pretty good, it took two min. in my microwave. I did it for 1 1/2 min and the bottom didn't seem quite done.......... TIA............. Ann
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Old 12-06-2015, 04:06 PM   #7
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ann, my dough was not stiff at all. it was actually kind of soft. Maybe add more eggwhites? I have doubled the eggwhites before.
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Old 12-06-2015, 05:10 PM   #8
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I agree it was stiff. I added the egg whites and 1/3 to a 1/2 c. of cashew milk. I would like to get it not so dense.

You have trouble with fat, but what if we added some Ouizoid. What do ya think.I thought it was stiff because I have to use grass fed shredded parmasean. The taste was so good, so good.

I had another thought I use NuGrains organic oat fiber from Netrition. Would that be different from the other one?
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Old 12-07-2015, 05:24 AM   #9
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O.K. thanks, I will try it again with the update on egg whites.................. Ann
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Old 12-07-2015, 08:19 AM   #10
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so the recipe in the first post has been corrected. Please give it a try and tell me what you think!
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Old 12-07-2015, 10:27 AM   #11
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what could I use instead of oat fiber - don't have any.
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Old 12-07-2015, 11:08 AM   #12
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you could try almond flour or coconut flour--I only use oat fiber as a calorie/carb free filler.
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Old 12-08-2015, 05:46 AM   #13
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I just made another one for breakfast. I used a whole egg, a dab of cream, 2 t. oil and 1 T. water, the batter was still a little stiff, so added 1 more T. water and they came out perfect. The bowl I use I can only get 3 slices, but that's fine, I'm going to use the rest for a BLT for lunch. Thanks for all the work you do to give us these recipes........Ann
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Old 12-08-2015, 06:56 AM   #14
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so I made this again last night--it really is great. I used 4 TBS eggwhites rather than 6. I nuked it for two minutes in one of those cylindrical glass ziploc containers and it rose 3/4 of the height, which made a perfect loaf of english muffin or bun bread. I cut it into about 6 slices. I used two round slices for a hamburger bun last night and they were awesome. This morning I toasted two and slathered wth cream cheese for breakfast. This recipe is great!
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Old 12-08-2015, 02:01 PM   #15
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Quote:
Originally Posted by Ann Lytle View Post
I just made another one for breakfast. I used a whole egg, a dab of cream, 2 t. oil and 1 T. water, the batter was still a little stiff, so added 1 more T. water and they came out perfect. The bowl I use I can only get 3 slices, but that's fine, I'm going to use the rest for a BLT for lunch. Thanks for all the work you do to give us these recipes........Ann
Thanks Ann this sounds doable.
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Old 12-08-2015, 02:16 PM   #16
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I am totally wanting to try this! Thank you!
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Old 12-10-2015, 01:17 PM   #17
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how big is the glass container- circumference and height pls

Quote:
Originally Posted by ouizoid View Post
so I made this again last night--it really is great. I used 4 TBS eggwhites rather than 6. I nuked it for two minutes in one of those cylindrical glass ziploc containers and it rose 3/4 of the height, which made a perfect loaf of english muffin or bun bread. I cut it into about 6 slices. I used two round slices for a hamburger bun last night and they were awesome. This morning I toasted two and slathered wth cream cheese for breakfast. This recipe is great!
Could you please post a pic of the container you used? I'm having trouble picturing how big the container needs to be to get 6 slices out of this recipe.

I would have used a microwave egg cooker that makes an egg patty for a breakfast sandwich but this sounds like it makes much more than one serving.
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Old 12-10-2015, 04:05 PM   #18
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sorry I can't upload and image from work--it is the 24 oz round glass bake and serve Ziploc contanier. I think google images should give you a pic.

My slices are thin and round. I had 3 slices toasted with butter for breakfast and wasn't hungry for hours. I just LOVE the nooks and crannies this recipe makes! Really reminds me of a classic english muffin (in a lowcarb way, lol).

I hope others make this!
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Old 12-13-2015, 09:10 AM   #19
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i just adore this recipe! Today I sliced off two pieces and fried them in a little butter and added sf pancake syrup--so delish and so filling! Yesterday I had a tuna sandwich and really it tasted like good old white bread. I find that slicing it really thin helps. A couple of slices with a tsp each of whipped butter is a really filling snack. Veerrry few carbs.
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Old 12-18-2015, 06:47 AM   #20
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Yet another plug for this recipe. If you have not tried it, I encourage you to do so. It is really the most bread like recipe I have ever made (I have to be careful not to overindulge in warm toast with butter, yikes). If the batter is too stiff add a little milk of your choice (I use cashew). It makes a great loaf that slices into wonderful bread with an amazing crumb.
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Old 12-18-2015, 10:08 AM   #21
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I am dying to try this and I have decided I will make it in my pyrex measuring cup since its about the size of the Ziploc container that costs $65 on amazon if you can believe it! .ca that is
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Old 12-18-2015, 10:10 AM   #22
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i take it you are still using the 4 egg whites rather than the 6 in the recipe?

another question, do you grease or spray the glass container first or not?
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Old 12-18-2015, 09:04 PM   #23
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What?!!! 65$?!? That is INSANE! Check out the bormioli Rocco containers.

I pour a dollop of egg whites from the carton. Usually 75-85g worth. If it is still too thick, I add some cashew milk. Let me know what you try!

Last edited by ouizoid; 12-18-2015 at 09:08 PM..
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Old 12-19-2015, 08:35 PM   #24
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I will look Into those containers you mentioned. I'm excited to try this for my mother too who is looking also for such an easy bread-ish recipe.
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Old 12-28-2015, 03:32 AM   #25
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I have to say that this recipe is amazing!! I come here and read posts every day, but I almost never post anything. This recipe is so delicious- I had to say thank you!
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Old 12-28-2015, 05:27 AM   #26
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I made this yesterday to use for a grilled cheese sandwich. It's great! I was out of protein powder so substituted 1 TBS coconut flour and 1 TBS lupin flour. And I used one whole egg instead of the whites. Added some almond milk to thin.

I cooked it in a little square corningware dish and got 3 slices. Thanks for the recipe!
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Old 12-28-2015, 06:49 AM   #27
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I have to say that this recipe is amazing!! I come here and read posts every day, but I almost never post anything. This recipe is so delicious- I had to say thank you!


Isn't it amazing? I make a round loaf every two days. It is the first time in all my lowcarbing years that I have found a bread sub that I really like. It makes such great toast! I'm sure the parmesan is the reason, as I've used all the other ingredients previously. I'm sure the parm is also the reason it toasts up such a beautiful golden brown with so many nooks and crannies.

I know I sound like a broken record, but I hope you all try this and tweak it the way you like!

xo

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Old 12-28-2015, 12:11 PM   #28
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Okay. This is just plain good AND easy. Jen AND Jen's hubby seal of approval! My ever so slightly altered version (no almond milk in the house & I used Egg Beaters- which is just colored and slightly seasoned egg whites). I love how it moves itself off of the sides as it cooks! Using the measuring cup was a brilliant idea!

2 Tbs parmesan (Aldi green can)
2 Tbs oat fiber (LifeSource)
1/2 tsp baking powder
1/2 tsp glucomannan powder (Konjac)
2 Tbs unflavored whey protein powder (Designer Whey)

Blend dry ingredients in a 2 cup glass measuring cup. Add whatever salts or spices you like (This first try I didn't add any).

Add 85 g Egg Beaters (which is 99% egg whites)
10 g heavy cream

Microwave 1 minute 25 seconds (I have a pretty new microwave, was slightly damp on bottom but it toasted out fine). Cool 1 minute. Slice into 4 rounds and toast (toaster setting #4).

Next up is to try 4 drops EZ-Sweetz + 4 drops LorAnn honey flavoring. I imagine also adding some corn flavoring would make an excellent corn bread substitute!
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Old 12-28-2015, 01:47 PM   #29
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Quote:
Originally Posted by JHoberer View Post
Okay. This is just plain good AND easy. Jen AND Jen's hubby seal of approval! My ever so slightly altered version (no almond milk in the house & I used Egg Beaters- which is just colored and slightly seasoned egg whites). I love how it moves itself off of the sides as it cooks! Using the measuring cup was a brilliant idea!

2 Tbs parmesan (Aldi green can)
2 Tbs oat fiber (LifeSource)
1/2 tsp baking powder
1/2 tsp glucomannan powder (Konjac)
2 Tbs unflavored whey protein powder (Designer Whey)

Blend dry ingredients in a 2 cup glass measuring cup. Add whatever salts or spices you like (This first try I didn't add any).

Add 85 g Egg Beaters (which is 99% egg whites)
10 g heavy cream

Microwave 1 minute 25 seconds (I have a pretty new microwave, was slightly damp on bottom but it toasted out fine). Cool 1 minute. Slice into 4 rounds and toast (toaster setting #4).

Next up is to try 4 drops EZ-Sweetz + 4 drops LorAnn honey flavoring. I imagine also adding some corn flavoring would make an excellent corn bread substitute!
Can you give an Americanized measurement for the 85g Egg Beaters and 10g heavy cream?
Thanks!
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Old 12-28-2015, 02:15 PM   #30
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4 T egg beaters and 2 tsp cream

Wow guys. If ever there was a recipe to make a large batch of dry mix, this is it! For example, 8 recipes' worth of mix:

1 cup parmesan
1 cup oat fiber
4 tsp baking powder
4 tsp glucomannan powder
1 cup unflavored whey protein powder

Just use 6 1/3 T (same as 6 T + 1 tsp) each time you want to make it.
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