The FastDay Forum

Decided to have a day off from low-cal yesterday after my good week. I still counted my calories but when I had my home-made spicy carrot and lentil soup for lunch, I fancied something "carby" to go with it so I found this recipe and as it sounded quick, I decided to give it a go...

http://www.food.com/recipe/very-low-car ... bun-229625

My assessment is this....

Firstly, it swells up quite big so I think you could get away with trying half or two-third proportions of the recipe. I'm a big eater but even I thought "Woah!" when I turned it out to cool! With a slip of the hand, I put too much salt in it so it was salty. I think I also used too much butter. I've not tried anything with "flax seed meal" before (I had bought milled linseed from H&B) and it tasted surprisingly good... if a little "eggy", but I don't mind that.

The bad news was that later in the day my tummy distended and filled with gas and whilst I didn't have rapid transit, I did end up on the loo 3 or 4 times, so I'm guessing higher proportions of milled linseed doesn't agree with me. I do eat small amounts of whole seeds in the Omega Sprinkle that I have on my porridge on eating days.

Although the calorie count was over 400, the carb count worked out at only 4 so if you are following a "Watch your carbs but not your calories" WOE, this could work for you. As I say, I'm not sure I got the proportions right as "two tablespoons of butter" is quite ambiguous....

I may try an alternative version in the future using coconut oil instead of butter and ground almonds instead of milled flax.... and maybe a little lemon and artificial sweetener to make myself a nice "cake"

Have you read any of the Pig2twig books? There is a fantastic recipe for a lemon cake made with ground almonds and it is delicious. I will try and dig it out and post it for you if you haven't seen it. We used to have it with double cream on top......yum!

Ooh yes please, Babyfish... not seen that x

Hi Domane,

In the US a tablespoon is a precise measurement. You can convert to grams here: http://www.traditionaloven.com/conversi ... erter.html

and to ml here: http://www.metric-conversions.org/volum ... .htm?val=2

Love your experimental attitude!

Thank you for those, Marybeth! Bookmarked!!!

Yay, it's a linseed minute muffin in one of its many forms...

I couldn't do with the eggyness of them and, after much experimentation, came up with this:

It's not Hovis or artisan-speciale but it sure deals with my bread cravings and a whole wee loaf (~150g) comes in at about 23g of carb - which *I think* is the equivalent to about a standard slice and a half of normal bread (I don't count Slimcea or Nimble as bread, they're air bubbles with wheat surrounds). I'd generally not want to eat more than a quarter, at most a third, mini-loaf in one sitting (okay, my appetite is reduced but even the old FatDog would have been grossly stuffed after a half).

Add to that, it doesn't have any rubbish in it (unless you put it in there!) and it takes just a few minutes to prep and then a few minutes in the microwave. I reckon it's a pretty darn good alternative to bought, or even oven-cooked, conventional bread (oh, and if you get gluten free guaranteed oats, it's gluten free). I haven't costed it yet, but don't *think* it's remotely OTT; the organic eggs bump costs up slightly - if I didn't mind chicken torture the cost would be dramatically reduced.

progress-f4/topic6427-465.html#p129271

Monday, low-carb day one-hundred and seventy-six, repair day

oat bran, linseed & soya loaf, no. 2, microwave version
soya flour, 424c/C16.0/F20.0/P39.0/Fi12.0/100g
......... 30g 127.20 4.80 6.00 11.70 3.60
linseed, brown, fresh ground, 534c/C1.5/F42.16/P18.29/Fi27.3/100g
......... 40g 213.60 0.60 16.86 7.32 10.92
oat bran, Holland & Barrett, 389.2c/C59.1/F6.5/P12.6/Fi9.3/100g
......... 30g 116.76 17.73 1.95 3.78 2.79
eggs, brown, organic, 151c/C0.0/F11.2/P12.5/Fi0.0/100g
......... 53g 80.03 0.00 5.94 6.63 0.00
baking powder
......... 8ml 0.00 (ed. was 5ml)
0.00
water
......... 40ml or enough to make a sloppy dough (ed. was 50ml) 0.00
olive oil, 824c/C0.0/F91.6/P0.0/Fi0.0/100ml
......... 5ml 41.20 0.00 4.58 0.00 0.00
salt
......... goodly pinch of 0.00
total for oat bran, linseed & soya loaf, no. 2, microwave version 578.79 23.13 35.33 29.42 17.31
FatDog's ½ portion of oat bran, linseed & soya loaf, no. 2, microwave version 289.40 11.57 17.67 14.71 8.66

Method: 1. thoroughly mix dry-stuff together in a microwaveable dish, of a suitable shape for your mini-loaf; 2. in another bowl, beat the egg, oil and water; 3. thoroughly mix the wet stuff into the dry stuff - you're after a "just wet enough to shake down into form" batter; 4. ping for two minutes, rest a bit in the open to let some of the damp off, then ping for another two minutes.

You should be able to slice it once it has cooled a little. It tastes wonderfully like a brown wholemeal bread - no egginess at all. Rather pleased with this.

And I keep forgetting the oil - which makes it slightly (but, sadly, not much, more repair day friendly) - and it's fine without.

Edit: and if you like the almond cake idea, I don't think that one can beat Celia Brooks Brown's almond muffin / cardamom cake recipe which is on my log and here 5-2-diet-recipes-f5/low-carb-muffin-bread-t8680.html#p102706

Are these oopsie rolls any good? Sounds like something even I could make!!!!

http://healthyrecipesblogs.com/2013/07/23/oopsie-rolls/

I've done an eggy / cream cheese pizza base @lovemyparrot, and it was very good if I remember correctly.

The recipe on your link looks very tempting - might have a shot at that, sooner rather than later!

Oopsie rolls aren't everyone's bag though, a while back I encountered a youtube video of a woman giving them a "right slagging" for being eggy and cheesy...

Corrrrr... thanks, FatDog.... they look great, I'll definitely try both of those!

And pizza base made from cauliflower rice is lush too....

@Domane

Lemon Sponge pudding Recipe (pinched from Neris and India's idiot-proof cookbook, otherwise known as Pig2twig)

2 large eggs separated
60ml double cream
2 tbsp Splenda (optional)
Pinch of salt
Grated zest and juice of 1 large lemon
120g ground almonds
1 tsp baking powder

Preheat oven to 170c/gas mark 3
In a large Pyrex bowl, mix the egg yolks, cream, Splenda, salt and lemon zest until smooth.
Whisk in the ground almonds and baking powder until smooth.
Place egg whites in a separate bowl and whisk until soft peaks form.
Quickly stir lemon juice into the almond mixture, followed by a large spoonful of beaten egg whites, then fold in the remaining whites.
Bake for 30-40 mins until just springy to the touch.
Serve with cream or real custard.

Thank you Babyfish... I've also written that one into my recipe book to try when I'm back on maintenance.....

@Fatdog I just made some of your flax meal, oatbran and soya flour "bread" - thank you for the link to that in your diary. I've had half of it, sliced in two and toasted with butter and a couple of poached eggs for my belated breakfast (a lovely low net carbs meal) and it was TOTALLY delicious and very filling! So I just wanted to thank you for pointing me in the direction of the recipe.

Will let you know later whether I have any repercussions from all that fibre!!!

Much appreciated!
Jane x

Woo-HOO!!! Probably TMI but delighted to advise that I have had absolutely NO "after-effects" from my breakfast bread! I shall definitely be having that more then