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8408
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Tue December 23, 2003
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Description:
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We have found a way to turn ground nuts and nut flours into delicious, moist baked goods that taste and feel the way cakes and muffins should, but rarely do. Cakes with character, tea breads with texture, muffins with substance -- real foods that satisfy rather than send your blood sugar reeling. And you make these sumptuous and scrumptious cakes and tea breads without sugar, starch, grain, soy, dairy or odd chemicals -- with just 2g bioavailable carbs per 1 1/2-ounce serving for the basic recipe.
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