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Old 12-28-2015, 02:41 PM   #31
niccofive
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Quote:
Originally Posted by JHoberer View Post
4 T egg beaters and 2 tsp cream
Thank you!
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Old 12-28-2015, 03:25 PM   #32
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Quote:
Originally Posted by JHoberer View Post
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.

HA JEN!! I did the very same thing. This is one recipe that will forevermore be in my food rotation. It is great to have it premade!
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Old 12-28-2015, 10:48 PM   #33
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Carb count?

Has anyone got a carb count? I can't seem to find one for this.

Thanks
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Old 12-28-2015, 11:19 PM   #34
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Carb count?

OK, I just attempted to calculate the carbs........
I found that it totals .2 carbs per "muffin thingy"

Is that right? I hope!, I hope!, I hope!

2 T parmesan = .2
2 T oat fiber = 0
2 T whey Protein Powder = <1 (mine is BioChem natural)
4-6 T egg whites = 0

Can someone verify my math.
Thank you all.
Diane
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Old 12-29-2015, 06:29 AM   #35
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Originally Posted by Luv2loose View Post
OK, I just attempted to calculate the carbs........
I found that it totals .2 carbs per "muffin thingy"

Is that right? I hope!, I hope!, I hope!

2 T parmesan = .2
2 T oat fiber = 0
2 T whey Protein Powder = <1 (mine is BioChem natural)
4-6 T egg whites = 0

Can someone verify my math.
Thank you all.
Diane
Hi Diane

that is about the same as my calculation. Lots of fiber and protein and way less than one carb. Basically a crispy toasty conveyance for BUTTER!

If you have not yet made a grilled cheese or french toast from this recipe, I urge you to do so! So so good!



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Old 12-29-2015, 02:22 PM   #36
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Which brand of Parmesan cheese are you using?
Loving this recipe so much!
Thank you so much for your creativity!
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Old 12-29-2015, 02:29 PM   #37
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I'm using the target house brand parm.
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Old 12-29-2015, 04:03 PM   #38
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Ouis. OMG. I can't wait! This is too good to be true.....BUT it is!!
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Old 12-30-2015, 05:20 AM   #39
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Diane - You left out the baking powder on your carb count. 1/2 tsp. of baking powder is .64 carbs.
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Old 12-31-2015, 02:52 PM   #40
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Since the original recipe makes enough for a couple of days, what's the best way to store this bread? Fridge or not? Freeze? Countertop and wrapped?
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Old 12-31-2015, 03:06 PM   #41
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I keep it in the fridge in a baggie. Seems to work fine.
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Old 12-31-2015, 05:33 PM   #42
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What kind of container do you make the big batch in and how long in the microwave?
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Old 12-31-2015, 06:58 PM   #43
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The big batch is just the dry mix... I'd use a ziploc bag. Scoop out 6 1/3 T of the mix then proceed as normal for making the same 4-6 serving loaf of English Muffin bread.

Microwave time is going to depend on your brand of ingredients and your own microwave. I'd imagine every combo would end up between 1 minute and 1 minute 45 seconds. Stick your nose to the door and watch it rise up. When the top looks like it has lost it's wetness then it is probably done. Let it cool for a minut then flip it out onto a plate. If the bottom is wet either microwave it another 20 seconds or let your toaster finish cooking it for you after you slice it.
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Last edited by JHoberer; 12-31-2015 at 07:02 PM..
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Old 01-01-2016, 09:19 AM   #44
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I made a cinnamon roll version this morning. To the basic mix I added a little DaVinci SF vanilla syrup. Divided the batter into two small mugs and sprinkled with a packet of truvia and cinnamon mix. Microwaved for about a minute and a half. Iced with cream cheese thinned with more DaVinci SF vanilla syrup. Delicious!

I make the mix with lupin flour instead of protein powder, and find it rises just fine with only half the baking powder - 1/4 tsp instead of 1/2.
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Old 01-01-2016, 09:32 AM   #45
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Quote:
Originally Posted by at_last View Post
I made a cinnamon roll version this morning. To the basic mix I added a little DaVinci SF vanilla syrup. Divided the batter into two small mugs and sprinkled with a packet of truvia and cinnamon mix. Microwaved for about a minute and a half. Iced with cream cheese thinned with more DaVinci SF vanilla syrup. Delicious!

I make the mix with lupin flour instead of protein powder, and find it rises just fine with only half the baking powder - 1/4 tsp instead of 1/2.
I'll have to try it that way!
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Old 01-01-2016, 10:54 AM   #46
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Originally Posted by at_last View Post
I made a cinnamon roll version this morning. To the basic mix I added a little DaVinci SF vanilla syrup. Divided the batter into two small mugs and sprinkled with a packet of truvia and cinnamon mix. Microwaved for about a minute and a half. Iced with cream cheese thinned with more DaVinci SF vanilla syrup. Delicious!

I make the mix with lupin flour instead of protein powder, and find it rises just fine with only half the baking powder - 1/4 tsp instead of 1/2.
Thanks! I've had some lupin flour for months, trying to find a good use for it!
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Old 01-01-2016, 02:27 PM   #47
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I am a huge fan of your Fantastic Flour Mix, so I thought I'd try this. I'm glad I did.
I am thinking I cooked it too long - 2 minutes.
I'll watch the top next time to make sure I don't over-cook it. Mine was fairly dry.
HOWEVER, I cut it into 6 or 7 thin thin slices, toasted them, and can see it as a dipper for artichoke dip, or a sort of crouton!

And will look forward to a grilled cheese! Thank you, this is another great recipe!
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Old 01-01-2016, 06:38 PM   #48
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To make the big batch dry mix method even easier- it works fine using 6 T of the mix (no need to measure out that extra tsp).
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Old 01-02-2016, 07:58 AM   #49
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I am so happy everyone is enjoying this! I tried it today with an egg and some half and half instead of eggwhites and cashew milk--didn't measure, just kind of eyeballed the batter because I know now what it needs to look like--really good!

Jen --thanks again for posting the big batch numbers!

For anyone who hasn't tried this, I really really recommend that you give it a whirl--it is seriously filling my white bread needs in a way nothing else has.
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Old 01-03-2016, 10:44 AM   #50
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OK, just came home with the eggwhites - will give this a try very very soon!
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Old 01-03-2016, 12:44 PM   #51
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Now I just need to find some kind of baking thing that would make a hot dog bun. I'm dying for chili dogs...
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Old 01-03-2016, 03:48 PM   #52
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I bought a thin, glass butter dish just for this purpose. A while back, I think it was Dottie and/or Nigel who remebered this idea from an old thread. I'm looking forward to trying both Ouizoid's recipe and the butter dish hot dog bun attempt soon! I'll let you know how it goes
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Old 01-03-2016, 04:37 PM   #53
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I'll be iinterested to hear how it comes out--my one caveat about lowcarb bread subs is that they are not fluffy and soft--they are more dense. This recipe makes a GREAT english muffin/grilled cheese/pancake, etc but that is because you are basically cooking it a second time after nuking. So nuke once, toast the second time, etc.

--altho on second thought, maybe it will be ok--I've used thin slices as sandwich bread without toasting (for a tuna sand) and it was really really good--
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Old 01-04-2016, 07:04 AM   #54
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Ouizoid - I finally tried this for breakfast today, it's really good. I did add some salt to the dry mix. I finally have an English muffin replacement that actually toasts up golden brown and gives a crunch when biting into. You've got a real winner with this one! I've already made a big batch of the dry mix.

Oh, and I used 1 egg and a bit of Hood milk, I always have those on hand and seldom have egg whites or egg beaters. I appreciate when I don't need to go buy something for a recipe. That's something new for me this year, I'm going to try not buying an ingredient that I may never use again to try a recipe. I have too many other them already!

Thanks Oiuz!
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Old 01-04-2016, 07:08 AM   #55
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TG! I am so happy you liked this!! Isn't it remarkable?

I also have been experimenting with egg and cashew milk--the extra little bit of fat helps.

Someone up above tried it with Lupin flour--so I did too--but I found that it was much more difficult to get the toasty golden brown crunchiness which I adore so much, so back to the original for me.

my newest tweak is to increase the parmesan by 10 grams--which increases the yummy toasty fat but is still low enough so that it doesn't make it taste too much like parm--I really prefer it to taste like toast, not parmesan toast.

Everyone let me know when you try this!!

Last edited by ouizoid; 01-04-2016 at 07:09 AM..
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Old 01-05-2016, 10:01 AM   #56
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Quote:
Originally Posted by Bonbon41 View Post
I bought a thin, glass butter dish just for this purpose. A while back, I think it was Dottie and/or Nigel who remebered this idea from an old thread. I'm looking forward to trying both Ouizoid's recipe and the butter dish hot dog bun attempt soon! I'll let you know how it goes
genius!! I had one a while ago, I have to check in case I got rid of it...not sure if it was microwave safe anyway.
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Old 01-05-2016, 10:10 AM   #57
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TG! I am so happy you liked this!! Isn't it remarkable?

I also have been experimenting with egg and cashew milk--the extra little bit of fat helps.

Someone up above tried it with Lupin flour--so I did too--but I found that it was much more difficult to get the toasty golden brown crunchiness which I adore so much, so back to the original for me.

my newest tweak is to increase the parmesan by 10 grams--which increases the yummy toasty fat but is still low enough so that it doesn't make it taste too much like parm--I really prefer it to taste like toast, not parmesan toast.

Everyone let me know when you try this!!
does the whole egg make it taste eggy? I'd rather avoid that if I can.
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Old 01-05-2016, 10:25 AM   #58
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So I was looking for a hearty breakfast toast. I made a loaf with the addition of added 2 T of peanut butter** (32 g) and 4 drops of EZ-Sweetz. I was surprised at how much softer the microwaved bread was. It is excellent as both a breakfast bread and breakfast toast that I have topped with butter, a T of peanut butter, 2 t of peanut butter & a spoonful of lc jelly and a T of peanut butter mixed with a square or two of melted lc chocolate. Add just a bit more sweetener and it makes an excellent cake too.

**Side note: My peanut butter is the peanuts and salt only kind that you have to stir and when I get a new jar, I turn it upside down for a few days so the oil will float up to the bottom. When I'm ready to open it, I turn it back up and add liquid sweetener and LorAnn honey flavoring drops to taste... so I end up with "honey roasted peanut butter". This may mean you will want to increase sweetener in the bread.
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Old 01-05-2016, 11:27 AM   #59
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Just made this up - only had vanilla PP so used that with a smidge of garlic powder - used the 4T eggwhites and a splash of half & half. It's good, and that's just the taste I had of the top of it, as I didn't want to toast it yet. Will report back after that experiment.

I'm thinking of trying this in the oven in muffin top pans next!
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Old 01-05-2016, 03:21 PM   #60
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so glad you all are trying it!! I am now back to my original recipe and liking it best. I took an egg salad sandwich to work today (packed separately) and it was just like old high carb times.
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