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Enjoy the 4,000+ Low Carb Recipes!!!
2c flaxmeal (I use Bob's Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda
*i usually use chopped almonds or pecans (can't remember which right now!) that net out at like 1ca per 1/4c - take a look, you'll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)
**so far i've tried hazelnut or banana, depending on what i use above for nuts/etc.
How To Prepare:
pre-heat oven to 350F
mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).
immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).
bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.
remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.
store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.
i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!
i've really worked on this recipe and i hope you enjoy it! i don't like things too greasy, eggy or sweet, so i've tried to address that with this recipe. be sure and experiment yourself and remember to have fun!
Number of Servings:
Carbs per serving - include all nutritional information if known:
171 calories, 14 g fat, 5 g carbs, 5 g fiber, 7 g protein