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Old 04-18-2015, 03:31 PM   #211
grneyedldy
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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.
Oh SooBee I'm going to be making these tomorrow. Woo hoo can't wait. My husband is dying for a low carb cookie with some "chew" to it. How many cookies does this recipe make? I'm going to work out the nutritional info now.

eta: I just realized that the directions mention both baking powder and baking soda. The recipe only lists the baking soda. Is it the same amount for the baking powder?
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Old 04-18-2015, 04:31 PM   #212
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I have not been using the baking powder, but the original recipe used equal amounts of both.
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Old 04-18-2015, 06:24 PM   #213
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Originally Posted by Soobee View Post
I have not been using the baking powder, but the original recipe used equal amounts of both.
Thank you so much. I'm going with your version then.
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Old 04-18-2015, 09:43 PM   #214
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Lol Bonbon, I think we should all be blaming Soobee for whatever ails we have !! Lol, I always tell my kids, "blame Daddy", think I'll now change my phrase to "blame Soobee".
They'll say, "What's a Soobee?". I'm just gonna laugh and tell them to figure it out.
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Old 04-19-2015, 04:27 AM   #215
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I forgot to add that I usually get about 18-20 cookies. It depends on my mood and how big I want them. By the way, happy to take the blame!
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Old 04-19-2015, 04:48 AM   #216
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Originally Posted by Soobee View Post
I forgot to add that I usually get about 18-20 cookies. It depends on my mood and how big I want them. By the way, happy to take the blame!
Oh thats great. Since I didn't know how many it makes I just used 12 for my calculations, so the numbers will be even lower. I'll let you know how they turn out.
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Old 04-19-2015, 10:51 AM   #217
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Nom Nom Nom...

Quote:
Originally Posted by Soobee View Post
Dh's new favorite cookie. Crispy on the outside, chewy on the inside. Very reminiscent of brown sugar oatmeal cookies.
N’Oatmeal Cookies Soobee¼ cup slivered almonds, chopped
¼ cup coconut flakes, chopped
¼ cup flax seeds, then ground
1 cup almond flour
¼ tsp salt
¼ cup tagatose
1 tsp cinnamon
½ tsp baking soda
¼ cup browned butter
¼ cup sweetener (6 drops sucralose)
½ tsp blackstrap molasses
1 tsp vanilla extract
5 Tbs Vitafiber liquid
Brown the butter. Mix all dry ingredients together. Mix all wet ingredients together. Add wet to dry ingredients and mix. Mold cookies together with your hands. These seem crumbly, but will meld together when baked. Form into balls. Press down on cookie sheets. Bake for 5-7 minutes until golden brown around edges. (Alternately, you could roll ingredients together in parchment paper or plastic wrap, cool, and slice.)
Soobee you are hereby crowned Cookie Queen! So delish with the brown butter, brown sugary-ness and the chewy texture with a little crispiness. Versatile recipe too as I subbed out the Tagatose for erythritol and the flax for ground chia. Love them!
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Old 04-19-2015, 11:37 AM   #218
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Well I made the cookies and the flavor and texture are wonderful, but they spread and are super thin. My husband loves them and I do too, though I would love to make a thicker cookie. I am not an experienced lc baker and need the advice of the experts

I'm wondering two things:

1. Should I use less oil?

And

2. What would happen if I added an egg?
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Old 04-19-2015, 12:30 PM   #219
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If it's the chocolate chip cookies you made, I would add another 1/4 cup of almond flour.
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Old 04-19-2015, 06:51 PM   #220
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Quote:
Originally Posted by Soobee View Post
If it's the chocolate chip cookies you made, I would add another 1/4 cup of almond flour.
Ok I'll try that. What would happen with adding an egg? Would it make them too caky?
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Old 04-20-2015, 03:22 AM   #221
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Don't know. All the cookies I have made replaced the egg with Vitafiber. I think egg would make the cookie cakier and wetter.
What kind of almond flour did you use? I am wondering why the texture of the dough was so different. I have made this recipe for DH at least 8 times. So something is different between your ingredients and mine.

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Old 04-20-2015, 01:24 PM   #222
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Quote:
Originally Posted by Soobee View Post
Don't know. All the cookies I have made replaced the egg with Vitafiber. I think egg would make the cookie cakier and wetter.
What kind of almond flour did you use? I am wondering why the texture of the dough was so different. I have made this recipe for DH at least 8 times. So something is different between your ingredients and mine.
Oh I'm just using Trader Joe's almond flour. I'm very, um ,frugal. Yes that's what we will call it, frugal.

The taste is great. They just spread completely flat. I will still be making them, just thought they should be fatter, right?
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Old 04-20-2015, 01:52 PM   #223
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Yes. I use Honeyville. I suspect the blanched flour is more absorbent than the whole grain TJ flour. I am pretty sure that just adding a little more flour will fix the problem. I had the same problem with the N'Oatmeal cookies. They came out really thin and sticky. But DH loved them so much, he was afraid to let me change much. Finally, with his approval, I got them a little thicker. I think I could even add more flour to those cookies, but the target audience doesn't want me to change a thing.
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Old 04-20-2015, 04:44 PM   #224
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Yes I think that's a good plan. I will up the almond flour and then we can decide. They really are yummy. I have already eaten an embarrassing amount of them.
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Old 04-21-2015, 06:43 PM   #225
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First version of a Vitafiber "lace cookie". Very happy, would like to get more of a lace effect. Not a hard snap crispy but.......crispy and chewy, still a tad bit of moistness. Happy to hear any suggestions.

2 T. Kevinpa's flr 2 T. almond flr 1/4 c. oatmeal 1/4 c. chopped oatmeal
1/8 tsp baking powder 1 T. cream 1 T. vitafiber 1/2 tsp vanilla
3 T. ghee 2 T. truvia 2 T. brown truvia

Mix wet and add in sugar to dissolve. Mix in dry. Using a sm. scoop, put onto a lined baking sheet.
Put into a preheated oven, 350 for 5 mins, then 325 convection for 2 mins. No convection, then just cut oven down to 325 and may need 3 mins. more

lace cookie.jpg

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Old 04-22-2015, 05:05 PM   #226
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JJJ'sMom - those look good! I love a lace cookie. You did really well, especially for a first attempt.

I'm no cookie pro (well only in the eating department, but certainly not the baking), but I might lose the baking powder as you don't really want rise or puff in a lace cookie. Perhaps baking soda (more for spread than puff) or even better, no rising agent at all. I also wonder if swapping the cream for more butter and a titch more VF might help to get more crisp - if that's what you are looking for...

Thanks for sharing your recipe and lovely pic
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Old 04-22-2015, 07:15 PM   #227
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Update on the lace cookies...........after sitting under a cake plate for more than 24 hrs, they lost some of the "moist, bendability", crisped up just a tad bit more. I had wondered if putting them under an airtight cake plate would soften them but it didn't.
No doubt in my mind it's the sm. amt of VF in the cookie that has attributed to that.

Isn't it so suprising how low carb items can change properties after about 24 hrs.

Certainly a recipe that I'll make again using a tweak or 2 of Bonbon's and Soobee's.
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Old 04-24-2015, 10:25 AM   #228
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Your recipe sounds tasty JJJ's mom! Thanks for sharing.
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Old 04-28-2015, 04:49 PM   #229
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Quote:
Originally Posted by Soobee View Post
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.
My VF arrived yesterday and I made the cookies after work today. Thank you!

These cookies are fantastic. I didn't measure the dough and only ended up with 10 cookies, so I had to cook them longer. I don't remember how much longer. After 7 minutes, I just kept checking them every 2 minutes. The shape is perfect and they are the perfect combination of soft and crisp.
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Old 04-29-2015, 03:24 PM   #230
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I came across this Vitafiber nutritional info on Amazon - I believe it's from Bioneutra. It breaks down how many of the carbs are digestible, non-digestible and digestion-resistant. Thought it was interesting so passing it along to my fellow VF fans...

*****

The nutritional info values for 100g of the syrup are:

Carbohydrates 75g
Dietary Fiber(TDF) 70g
Non-digestible oligos 42g
Digestion-resistant oligos 12g
Digestible oligos 16g
Glucose <5g
Protein 0g
Total Fat 0g
Saturated Fats 0g
Trans Fats 0g
Sodium 19mg
Caloric Value 160cal

VitaFiber answered on April 1, 2015
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Old 05-05-2015, 01:06 PM   #231
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Do I want to buy the vitafiber liquid or powder?I'm making a netrition order.
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Old 05-05-2015, 01:40 PM   #232
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Liquid, for sure.
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Old 05-05-2015, 03:44 PM   #233
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Thanks Soobee.
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Old 05-23-2015, 08:59 AM   #234
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Originally Posted by JJJ'sMom View Post
First version of a Vitafiber "lace cookie". Very happy, would like to get more of a lace effect. Not a hard snap crispy but.......crispy and chewy, still a tad bit of moistness. Happy to hear any suggestions.

2 T. Kevinpa's flr 2 T. almond flr 1/4 c. oatmeal 1/4 c. chopped oatmeal
1/8 tsp baking powder 1 T. cream 1 T. vitafiber 1/2 tsp vanilla
3 T. ghee 2 T. truvia 2 T. brown truvia

Mix wet and add in sugar to dissolve. Mix in dry. Using a sm. scoop, put onto a lined baking sheet.
Put into a preheated oven, 350 for 5 mins, then 325 convection for 2 mins. No convection, then just cut oven down to 325 and may need 3 mins. more

Attachment 57205
I am new to this thread and am anxious to begin making things with the VitaFiber syrup and powder. I noticed a reference to Kevinpa's flour and was wondering what it was.

I also would like to know the main supplies I need to stock up on to be able to bake so many of the wonderful recipes posted here.

Thank you so much for your support and advice.
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Old 05-23-2015, 09:08 AM   #235
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Originally Posted by Bonbon41 View Post
I came across this Vitafiber nutritional info on Amazon - I believe it's from Bioneutra. It breaks down how many of the carbs are digestible, non-digestible and digestion-resistant. Thought it was interesting so passing it along to my fellow VF fans...

*****

The nutritional info values for 100g of the syrup are:

Carbohydrates 75g
Dietary Fiber(TDF) 70g
Non-digestible oligos 42g
Digestion-resistant oligos 12g
Digestible oligos 16g
Glucose <5g
Protein 0g
Total Fat 0g
Saturated Fats 0g
Trans Fats 0g
Sodium 19mg
Caloric Value 160cal

VitaFiber answered on April 1, 2015
I'm not very savvy about digestible, non-digestible & digestion-resistant. Can you tell me how many net carbs is in 100g of the syrup? Sorry if this is a dumb question.
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Old 05-23-2015, 04:41 PM   #236
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I'm not sure, but looking at the info Bonbon41 posted, it looks as if there are 5 carbs in 100 grams. That is subtracting the fiber. I suspect that's the glucose number, which is sugar.
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Old 05-23-2015, 07:59 PM   #237
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Don't have the link for Kevinpa's final flour mix but here is the recipe, can be found in his recipe section here.

1/2 cup carbalose flour
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs resistant corn starch 260
1.25 tsp not/Sugar .......... Mix and store in pantry

Here is what I subbed because of comments fr Kevin
I subbed whey protein isolate for wheat protein isolate 5000 (jarrow brand)
I subbed vital wheat gluten for the 8000 isolate
I subbed "thick it up" for the not/sugar (not'/sugar no longer being made)

netrition.com is the best place to buy any of this that you don't have, 1 shipping price
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Old 05-23-2015, 08:06 PM   #238
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Here's another great flour mix......fr Jenn Eloff

1 1/2 c. almond flour or 1 c. oat flour or 1 c wh. grain spelt flour
1/2 c. vital wheat gluten

Jenn says that even better than using her mix above by itself.
combine equal amts of this mixture above w/ an equal amt. of carbalose flour

I personally like Kevinpa and Jenn's flr mixes the best. Tend to use Kevinpa's in cakes and breads where you need a lighter product. I like to use Jenn's flr mix in cookies. I refrigerate Jenn's flr mix because of the oat flour which can turn rancid after a bit.
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Old 05-24-2015, 12:26 PM   #239
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I'm not sure, but looking at the info Bonbon41 posted, it looks as if there are 5 carbs in 100 grams. That is subtracting the fiber. I suspect that's the glucose number, which is sugar.
Thank you so much, Soobee. I'm really anxious to get started but don't want to make a lot of things that are going to be high in carb content. Any advice?
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Old 05-24-2015, 12:33 PM   #240
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Originally Posted by JJJ'sMom View Post
Don't have the link for Kevinpa's final flour mix but here is the recipe, can be found in his recipe section here.

1/2 cup carbalose flour
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs resistant corn starch 260
1.25 tsp not/Sugar .......... Mix and store in pantry

Here is what I subbed because of comments fr Kevin
I subbed whey protein isolate for wheat protein isolate 5000 (jarrow brand)
I subbed vital wheat gluten for the 8000 isolate
I subbed "thick it up" for the not/sugar (not'/sugar no longer being made)

netrition.com is the best place to buy any of this that you don't have, 1 shipping price
Thank you so much. I have used almond flr and coconut flr but never carbalose or oat flr. Am getting an order ready for netrition. Not sure about the carbalose flour. Does it have a lot of artificial stuff in it?
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