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Eileen
08-20-2007, 04:09 PM
75g flaxmeal
2 large eggs
1 tbs olive oil
1/2 tsp baking powder
1/2 tsp salt OR 2 tsp cocoa and a sachet of splenda

Mix all ingredients together, pour into a greased bread tin or (better) a silicon mould, bake in a pre-heated oven for 16-18 minutes at 200 celcius. It's done when a toothpick comes out clean.

From memory, it comes out at something like 596 cals, 29g protein, 52g fat and around 2g net carbs a loaf.

PyroBurns
12-08-2007, 03:07 PM
I finally got to make this... and it didn't turn out too good.

:(

It's just not... bread-y and too flat. I don't really care for the taste either. I'll probably just eat it broken up in a bowl with some almond milk, like cereal.


Do you recommend teacher's revised edition over this? The only thing I'm missing is whey protein, so what could be put in it's place?

Eileen
12-08-2007, 03:57 PM
I usually mention that it comes out with a texture that's more like a muffin or flatbread than normal bread. I believe Teacher's version with all the egg whites does come out like wheat bread, but I've never made it.

I sometimes make a version that has 15g flaxmeal, 20g whey, 1 egg, 1 or 2 tbs oil, 1/2 tsp baking powder, which comes out a bit lighter.

I always have whey, so I'm not sure. I suppose you could try soy flour instead. But it might be better just to get some whey.

PyroBurns
12-09-2007, 12:18 PM
Now that you mention it, it was a lot like a muffin! That's really exciting because I love muffins, but can't eat them anymore even on carb-up days (gluten free muffins suck).

The flavor was the only thing that was bad, but after sitting in the fridge for a day it mellowed out.

It was pretty good dipped in that Walden's Farm marshmellow dip, and even broken up in a bowl with almond milk.

Maybe I'll experiment more with this and see if I can make it turn out more even and delicious. Or maybe try the other version.

As for whey, nah. That stuff is way too expensive. Maybe when I have a job.

Eileen
12-09-2007, 12:39 PM
Throw in extra cocoa and sweetener to cover the taste. Or a good big shake of chili powder can give it a spicy kick.

There are some fairly cheap wheys around. If you just want it for baking, you don't need expensive isolates. I buy a cheap brand and use it a lot as a cooking ingredient.

tweety09
12-16-2007, 04:45 AM
tried this.. but made it more like muffins.. i followed the exact recipe (for the first time :) ). Perfect for school

tweety09
01-06-2008, 09:59 AM
I used butter instead of oil.. it`s fluffier this way..

aex3x
01-06-2008, 08:58 PM
This stuff rocks.

realworksuks
01-15-2008, 06:17 PM
I used butter instead of oil.. it`s fluffier this way..

Wow, mine didn't work. I've never baked anything before but I followed the directions.

I used a bread pan that was about the same size as the loaf in your pic...

It didn't fluff up like that at all.

Do you think it would be better to just use a cake pan and just spread it really thin?

It still tasted really good..

x buhlayz x
01-15-2008, 07:08 PM
oh my i feel stupid asking this but...

75g of flax meal is how many cups worth?

from my calculations it would be about 1/3rd which doesnt seem like much at all

tweety09
01-16-2008, 11:23 AM
in the picture posted there, i used 200gr flaxmeal.. which is almost 1 cup.. i think

realworksuks
01-16-2008, 12:50 PM
in the picture posted there, i used 200gr flaxmeal.. which is almost 1 cup.. i think

what was the rest of your ingredients? I want my loaf to look like that.

tweety09
01-17-2008, 10:28 AM
200gr flaxmeal, 100gr butter, 3-4 eggs..

girl81
01-18-2008, 10:06 PM
What do you think would happen if replacing flax with wheat bran?

pacificgrl
01-19-2008, 10:40 AM
What do you think would happen if replacing flax with wheat bran?

i'd say they'd be equal exchange.

tweety - is it baking soda or baking powder? i thought baking soda is what makes baked things rise.

Marco90
01-19-2008, 11:29 AM
75g flaxmeal
2 large eggs
1 tbs olive oil
1/2 tsp baking powder
1/2 tsp salt OR 2 tsp cocoa and a sachet of splenda

Mix all ingredients together, pour into a greased bread tin or (better) a silicon mould, bake in a pre-heated oven for 16-18 minutes at 200 celcius. It's done when a toothpick comes out clean.

From memory, it comes out at something like 596 cals, 29g protein, 52g fat and around 2g net carbs a loaf.

So the whole 75g flaxmeal loaf comes out at 2g carbs?!

jrbruin
01-19-2008, 11:32 AM
i'd say they'd be equal exchange.

tweety - is it baking soda or baking powder? i thought baking soda is what makes baked things rise.

Actually baking soda and baking powder both make things rise. Baking soda is one of the main ingredients to baking powder. But since baking soda is so basic, if you use baking soda with ingredients that aren't acidic enough you'll end up with a bitter taste in whatever you're cooking.

For more info on the difference:
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Eileen
01-19-2008, 01:27 PM
Baking soda works best if there is something acidic like buttermilk or yogurt or lemon juice in the recipe. Baking powder works even if there is no acid.

Marco90
01-19-2008, 02:59 PM
Eileen, my flax seeds have 4 grams of carbs and 4 grams of fiber, how many Carbs does it really have? does it have 0 since its got 4 of fiber?

pacificgrl
01-19-2008, 03:37 PM
Baking soda works best if there is something acidic like buttermilk or yogurt or lemon juice in the recipe. Baking powder works even if there is no acid.

thx for explaining that jr and eileen!

Eileen
01-19-2008, 04:02 PM
Eileen, my flax seeds have 4 grams of carbs and 4 grams of fiber, how many Carbs does it really have? does it have 0 since its got 4 of fiber?

Hard to tell for sure. I'd count a couple of grams of carbs, just to be on the safe side.

Marco90
01-19-2008, 04:06 PM
Hard to tell for sure. I'd count a couple of grams of carbs, just to be on the safe side.

Its 4 per tablespoon, isn't that, A LOT!?

Eileen
01-19-2008, 04:14 PM
Didn't realise you meant per tablespoon. Doesn't any one know how to use a scales?

Marco90
01-19-2008, 04:15 PM
Didn't realise you meant per tablespoon. Doesn't any one know how to use a scales?

2 Tbsp = 13 grams

and i meant 4 grams of carbs per 2 tbsp

Teacher77
01-19-2008, 06:55 PM
Do you recommend teacher's revised edition over this? The only thing I'm missing is whey protein, so what could be put in it's place?

Woah ! People still talk about me on this board :-)

My version is very different. It has much more eggs and no oil so it has the texture of a dry muffin. looks and feels much more like bread in my opinion.

You don't "need" whey protein. It's only added so that the bread has more protein. But if you put cheese on it or use it as a side with meat, the protein isn't a problem. The whey also has the advantage of thickening the mix so that the bread won't raise like crazy. But any dry powder would have the same effect : xanthan gum, baking powder, any flour replacement, etc.

My recipe has changed many times so here's the final version :

basic stuff :
- 100g whole eggs (= 2 large eggs)
- 340g egg whites (use the 250g cartons that are sold in most groceries or seperate a whole bunch of eggs...)
- 170g blond flaxmeal (= 10-11 tbs.)
- 10g of whey (half a scoop)

possible variations :
you can keep it just like that or you can add a whole bunch of thing to add some flavour or texture. It depends on the calories or carbs you're willing to add.
- 2-3 walnuts in small pieces or sunflower seeds or whole flax seeds adds a great crunch.
- topping it with about 1tbs of oatmeal just before baking won't add much carbs and makes it look even more like real multigrain bread. That's how i got my girlfriend and sister to eat it.
- cocoa + artifical sweetner is something definitly possible but i didn't try it.

Those quantities will produce a large loaf. I use a 4x10" mold or so. and it gets 2-3" thick. You have to bake at a high temperature for a good 30 mins. If you use larger quantities, increase the baking time.

Teacher77
01-19-2008, 07:09 PM
As for whey, nah. That stuff is way too expensive. Maybe when I have a job.

Humm... You're wrong. Think about it. What's your cheapest source of protein ? yeah... whey. Here's the proof :

- Chicken breast : 6,90$ per 100g of protein
100g of it has 21g of protein for 1.45$.
- Tuna : 4.00$/100g
1 can is about 25g protein for 1$.
- Milk. 3.33$/100g
1cup has 9g of protein for about 0.30$.
- whey powder. 1.86$ per 100g of protein
80$ for 10lbs of concentrate. contains 4300g of protein.

Other sources are even more expensive... shrimps, steak, cheese, etc.

Sure the box of whey is 80$. But it will last you 6-8 months and give you almost 100 meals. That's dirt cheap.

PyroBurns
01-19-2008, 08:22 PM
Well I don't need protein anyway. Getting enough from diet is too easy.

I'd rather have more calories and nutrients from the meat.

x buhlayz x
01-19-2008, 09:15 PM
gemma protein = $5 per pound (450g)

the price is amazing, and ive been reading great things about it all day

Eileen
01-20-2008, 03:02 PM
Woah ! People still talk about me on this board :-)


We still love you....

Teacher77
01-20-2008, 05:19 PM
We still love you....

lol ;-)

I just meant i didn't post in a long while. I've been bulking since august and, appart for a 4-week cut in october, i didn't do a keto diet since then. Don't worry, i should start back posting quite soon.

I'm having amazing results with my bulk though. That's cause i accepted that my weight should go up more than just a few pounds before i started cutting again. lol