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Old 02-25-2016, 07:59 PM   #241
ljguitar
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Hi all…

Getting ready for toasted corned beef with sauerkraut sandwiches Sunday (like Toasted Cheese sandwiches).

Then we are going to try altering a recipe for Spam-wiches my mom used to build in little buns wrapped in foil & baked. Center was filled with a mixture of Spam, green peppers, mayo and cheese back in the 1960s.

We are going to make up the mixture and toast it like a grilled cheese either top stove or in our Panini maker. We'll probably try top stove first (in a fry pan) because it's easier to clean up messes, and any cheese that leaks and gets fried peels out of the pan and is delicious!

We will grate Sharp Cheddar for the cheese.




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Old 02-26-2016, 04:35 AM   #242
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Quote:
Originally Posted by ouizoid View Post
you could try almond flour or coconut flour--I only use oat fiber as a calorie/carb free filler.
Because oat fiber is used only as a filler, not having any, I'm going to try almond flour. Can any of you suggest any other fiber type that might serve the same purpose?
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Old 02-26-2016, 04:41 AM   #243
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I would think coconut flour is closer to oat fiber in effects on baked goods.
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Old 02-26-2016, 04:55 AM   #244
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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.
I have an abundance of eggs and want to use the whites from those. How can I figure how many eggs for 6 TBLS of whites?
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Old 02-26-2016, 05:09 AM   #245
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Originally Posted by Soobee View Post
I would think coconut flour is closer to oat fiber in effects on baked goods.
I wonder if the drying properties of coconut flour would over dry the muffin. I could probably compensate with added liquid. Almond flour might change the texture to some degree.
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Old 02-26-2016, 10:09 AM   #246
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Originally Posted by ouizoid View Post
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.
Did you use one egg or two?
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Old 02-26-2016, 11:03 AM   #247
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Originally Posted by pamchesbay View Post
ouizoid - thanks for the advice re: waiting until I have all the ingredients.

Someone on this thread asked about a sub for the oat fiber - I think the recommendation was to use almond or coconut flour. I also wondered about oat flour or rolled oats. I googled glucomannan powder, learned that it is a thickener, that xanthan gum is often used as a sub. On a different thread, psyllium husks were a recommended sub.

Thanks to all!
I'd like to re-ask the above question, "could psyllium husks be used as a sub for the oat fiber"?
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Old 02-26-2016, 12:33 PM   #248
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is there a reason not to order oat fiber? It has unique properties that make it work well in this preparation. I don't know how any of these other flours would work. If you try one, let us know how it did.
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Old 02-26-2016, 01:40 PM   #249
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is there a reason not to order oat fiber? It has unique properties that make it work well in this preparation. I don't know how any of these other flours would work. If you try one, let us know how it did.
No reason whatsoever except that I want it right now. If you'll notice I've spent so much time looking for a substitute that I could have had the oat fiber a day or so ago.
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Old 02-26-2016, 02:26 PM   #250
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LOL Rosemary!!

I say, try the psyllium husk if you have it and see how it turns out. I have some too so if YOURS works I might be willing to risk some of MINE!
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Old 02-26-2016, 04:36 PM   #251
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LOL Rosemary!!

I say, try the psyllium husk if you have it and see how it turns out. I have some too so if YOURS works I might be willing to risk some of MINE!
My concern is that my psyllium husk comes from a container of Metamucil. Reading the ingredients it's simply psyllium husk and some mild orange flavoring. Two TBLS might be a lot for one large muffin. Where I work would be a bit of a run to the restroom. I have two containers with expiration dates. I'd like to use it up but not for it's intended purpose.
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Old 02-26-2016, 05:46 PM   #252
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Oh gosh, I would not use that.

Psyllium, I think absorbs water. Oat fiber is a different animal.
I have loved having it on-hand. I have lots of recipes that call for oat fiber.

Orange-flavored psyllium might not be the best in this application.

:::nudge:::: :::nudge::: :::nudge:::
(whisper) go ahead and order the oat fiber
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Old 02-27-2016, 11:20 AM   #253
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lol Rosemary--you crack me up. It really is a useful flour, so I recommend getting it.

Today I toasted two slices for a burger. I was afraid it wouldn't hold up. I have no idea why I doubted it! It was really great! I used mayo, ketchup, mustard and all the goopy burger sauces and the toasted slices did their job! I do think toasting might be necessary, but regardless, very very tasty!
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Old 02-27-2016, 11:47 AM   #254
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Oh shoot, if your psyllium is orange-flavored Metamucil, then no, I wouldn't, LOL!
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Old 02-28-2016, 04:46 PM   #255
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Did I read in this thread that xanathan gum can be used in place of the glu?
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Old 02-28-2016, 09:37 PM   #256
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I don't think so This xanthan gum is used as a thickener. I use glucomannan to absorb liquid. I Find that it keeps oat fiber from being dry
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Old 02-29-2016, 12:26 PM   #257
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I don't think so This xanthan gum is used as a thickener. I use glucomannan to absorb liquid. I Find that it keeps oat fiber from being dry
Thank you. I ordered everything from netrition today and am looking forward to having bread/toast again.
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Old 03-02-2016, 03:59 PM   #258
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Tried this tonight as a hamburger bun and it was great! So filling that in the future I will probably cut it in to 4 slices.
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Old 03-02-2016, 05:37 PM   #259
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Tried this tonight as a hamburger bun and it was great! So filling that in the future I will probably cut it in to 4 slices.
I'm so glad it worked!
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Old 03-04-2016, 01:01 PM   #260
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I am always trying to get coconut oil into my diet--I have been making these with 2 T of coconut oil and 1/4 c almond milk-microwaving at 2 minutes covered--easy way to get that coconut oil in--I just can't hack drinking oily coffee
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Old 03-05-2016, 11:12 AM   #261
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I tried Jen's version and it came out perfect. I baked it in a 2 cup, 16 oz. Great Value Twist 'n Store round plastic container (has a purple screw on lid) from WalMart. I like it because the sides come up straight from the bottom and don't taper. I did grease it but I'm not sure that was necessary. After 1 min. and 25 seconds in the microwave I took it out and let it set for another min. It came out easily. One problem, just about every muffin recipe I've tried rises lopsided and has large holes here and there. I solved the hole problem by dragging a knife through the batter several times and banging down, for lack of better words, the container on the counter once or twice before I put it in the microwave. I read somewhere, it might have been in this thread, that if the contents rises lopsided stop the microwave about every 15 or 20 seconds and rotate the container a 1/4 turn. It seemed to help. Anyone else have this problem?
I plan to make ahead and freeze a type of egg McMuffin to have on hand to grab and take with me to work on rushed mornings. I've been looking for a low carb muffin recipe to replace the English muffins McDonalds uses. This recipe might just be what I'm looking for.
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Old 03-05-2016, 01:28 PM   #262
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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!
If I were to try just baking a double batch how should I adjust the microwave cooking time?
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Old 03-05-2016, 02:08 PM   #263
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Can this recipe be used during the induction phase my husband is really wanting some type of bread but we both really, really need to lose weight quick.
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Old 03-05-2016, 02:16 PM   #264
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When I cook a double batch I do 2 minutes 20 seconds
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Old 03-05-2016, 02:24 PM   #265
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When I cook a double batch I do 2 minutes 20 seconds
Thanks. I think I might also try loosely covering it with plastic wrap to see if it cooks straight instead of starting and stopping the microwave and turning the container.
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Old 03-05-2016, 02:57 PM   #266
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ah, no turntable? that is rough
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Old 03-05-2016, 03:33 PM   #267
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ah, no turntable? that is rough
No, the microwave has a turntable but it just didn't seem to make a difference. Stopping and starting the microwave with a quarter turn of the container each time, plus the rotating turntable made the difference. Go figure. The holes I mentioned weren't the "nooks and crannies" we love to fill with butter, instead they were more like quarter size pockets.
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Old 03-05-2016, 03:43 PM   #268
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This time I covered the measuring cup with sticky plastic wrap and it rose evenly & straight up. 1 1/2 min on high. Unwrap, knife around edges to loosen, flip onto plate, 1/2 minute more. Cool for 1 min, slice into 4 pieces.
I'm going to try this to see if mymuffin will rise straight instead all the starting, stopping the microwave and turning the container. What does the "1/2 minute more refer to"?
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Old 03-05-2016, 05:02 PM   #269
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I am really not sure what you're doing that is resulting in huge pockets of air. My recipe comes out with an extremely even crumb, Just like an English muffin. I will try and post a picture for you. I'd recommend you try my original recipe and I don't know about stopping and starting the microwave you shouldn't have to do that
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Old 03-05-2016, 05:09 PM   #270
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This is my finished toasted muffin
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