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Tweaked Atkins Revolution Rolls Revolution rolls with Linseed
Date product posted
Wed June 9, 2004
I really liked the Revolution Rolls. I have found two recipes so far. The first was the one on this thread, and the second was on Cherries recipe webpage.
Cherries recipe contains Atkins bake mix where as the one on this thread doesnt --- I much preffered the consistency with the bake mix included.
I have tweaked it slightly by adding 2 tsp of guar, gum or xanthum gum, ( available from health shops ) and I also added 2 tbsp of ground linseed meal. yum
Pre - heat oven to 350.
6 large eggs -- seperated - put yolks in another bowl
1 tsp cream of tartar
2 tsp of xanthum or guar gum -- acts as a thickener
2 tbsp ground linseed
1 tsp splenda ( optional )
1 tsp salt -- I use celtic sea salt ( no aluminium )
2 Tbsp Atkins Bake mix
1/2 c cottage cheese
1/3 c shredded cheese ( tasty is great )
How To Prepare:
I seperate the eggs and add the yolks to another bowl.
In the bowl with the eggs I add the rest of the ingredients except the cream of tartar.
Wisk eggs whites till fluffy and then add the cream of tartar.
beat till really stiff.
add the eggs whites 3 tbsp at a time to the rest of the ingredients and carefully fold them in till you have incorporated all of them.
Dont try to get it evenly mixed as it will go flat.
You can either make 7 large buns and cut them in half when they have cooled, or you can spoon out 12 to 14 seperate buns on a tray lined with baking paper ( glad brand doesnt stick ) and bake for approx 15 minutes or till brown on top.
I allow mine to cool slightly before removing to a tray.
I then wrap them in lunch wrap ( greasproof paper ) and put in a freezer bag.
Pop them out when needed.
Number of Servings:
approx 12 to 14 rolls
Carbs per serving - include all nutritional information if known: