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Post by Pearl on Feb 8, 2013 14:27:59 GMT -5
I must admit though that oat fiber makes me gassy. But I love what it makes so I live with the gas LOL.
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Post by mickeylin on Feb 8, 2013 18:47:29 GMT -5
I did use liquid whites. I used 1/4-1/3 cup water. Our grocery doesnt have the powdered. Might be nice to have on hand. Could a person use those and reconstitute them for the TH Pancakes?
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Post by Pearl on Feb 8, 2013 21:28:45 GMT -5
I think they would work for the pancakes but that would get a bit more expensive since more are required. They are so handy though. I am loving them. Wish I could find them way cheaper somewhere. $13 for an 8oz container.
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Post by sixtimemom on Feb 9, 2013 1:18:45 GMT -5
Pearl I just made your recipe and all I can say is YUM!!! I think it's my new favorite go to snack....and the cream cheese icing sends it through the roof!!
I'll be taking this Sunday to my grandson's birthday and when they are eating his cupcakes I'll indulge in this.
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Post by Pearl on Feb 9, 2013 9:38:17 GMT -5
Pearl I just made your recipe and all I can say is YUM!!! I think it's my new favorite go to snack....and the cream cheese icing sends it through the roof!! I'll be taking this Sunday to my grandson's birthday and when they are eating his cupcakes I'll indulge in this. Yay! So glad you love it. I'm not crazy then because I've been having it everyday for almost a week. Yes that icing Zings!!!!And I was just sitting here with my coffee thinking I'll make it for breakfast and use higher fat cream cheese to up the cals a bit since it will be a full meal. I'm thinking of experimenting with turning it into a carrot cake today somehow. A timy bit of grated carrot is not going to pull it out of Fuel Pull. I'll just need to get the correct flavors. I love carrot cake so I am determined. This recipe leaves a lot of room for playing. I think it could be a bread somehow, without the sweeteners.
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Post by Cassie on Feb 10, 2013 14:54:07 GMT -5
Fun thread! Thanks for "cheating" and telling us your secrets, Pearl. I'm excited to make both of these new ways now! Yay for more FP desserts!
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Post by Pearl on Feb 10, 2013 17:42:51 GMT -5
I made a bread/biscuit version with this today. Amazing. I'm so excited. I found the whites for half the price Kroger has them at www.honeyville.com
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lashie
Junior Member
Posts: 103
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Post by lashie on Feb 11, 2013 7:36:40 GMT -5
Just to check before I try it. Is oat fibre the same as oat bran?
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Post by Pearl on Feb 11, 2013 10:55:58 GMT -5
No, oatfiber is very different. It is pure fiber, you can buy it at www.netrition.com, pretty cheap.
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Post by mickeylin on Feb 11, 2013 16:41:00 GMT -5
Pearl, you got me thinking about carrot cake so I gave it a go today. Y.U.M. I finely grated 2 baby carrots, crunched up 3 walnut halves and added a shake of ginger and cloves with the cinnamon you have in your recipe. I left out the lemon from the cream cheese frosting. Oh. My. It is so good. I have one of my teenagers a taste and he said it was no wonder I wasnt loosing any weight! I lost 15 and have kind of stalled. Did the 3 walnut halves add too much fat or the 2 baby carrots (1/2 oz) add too many carbs to take it out of FP? I got my almond flour at honeyville and I like it so much better than Bobs Red Mills. It is more fine and evenly ground. I am going to have to make this Carrot cake for my hubby tonight. I made the whole block of cream cheese into frosting so I can keep it in the fridge for other yummies.
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Post by Pearl on Feb 11, 2013 19:15:11 GMT -5
I did the exact same thing but used the coconut flour - more FP. The almond will take it out of FP, the coconut flour will leave it in. I had this carrot cake for my birthday pretty much the same as you - so in love with it and had the same icing without the lemon but with vanilla. The walnut halves won't take it out at that amount but are you using the fat free cream cheese to keep it in?
Stalls will naturally pass. Your body is just adjusting after 15 lost. That is normal. Just keep on keeping on.
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Post by mickeylin on Feb 12, 2013 9:22:33 GMT -5
I tried making Pumpkin Chiffon Muf-n Bowl this morning. It turned out really good. I used your recipe, only I added 2 T of pumpking puree, a dash of salt, ginger and cloves and used a few chopped pecans. I also took the 2 eggs and whipped them and folded them in to make it more light, since I dont have the powdered egg whites (yet!) FF cream cheese frosting, oh yummy! I had to nuke it 2.5 minutes, so maybe with the egg whites folded in like that it took longer for some reason. It would probably taste even better if I could wait for it to cool off so it was so hot and melting my frosting!
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Post by Pearl on Feb 12, 2013 9:50:00 GMT -5
I tried making Pumpkin Chiffon Muf-n Bowl this morning. It turned out really good. I used your recipe, only I added 2 T of pumpking puree, a dash of salt, ginger and cloves and used a few chopped pecans. I also took the 2 eggs and whipped them and folded them in to make it more light, since I dont have the powdered egg whites (yet!) FF cream cheese frosting, oh yummy! I had to nuke it 2.5 minutes, so maybe with the egg whites folded in like that it took longer for some reason. It would probably taste even better if I could wait for it to cool off so it was so hot and melting my frosting! Yum. So you whipped two whites, not two eggs?
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Post by sixtimemom on Feb 12, 2013 17:50:13 GMT -5
Keep these different versions coming. The all sound so good and I'm excited to try the Pumpkin one next. This is such a great snack and I love the variety!
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Post by jenniferc on Feb 12, 2013 21:03:02 GMT -5
Pearl,
I love your cinnamon muffin!! I eat it without the frosting for the most part... What is the recipe for the bread version? Is it still FP? also, I am adding a pinch of sea salt to the muffin which adds to the flavor. thanks for sharing this recipe!
My kids love it too! They want to know why I am always getting the "good stuff" ha! Ha!
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