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Thread: REC: Oopsie rolls and Flax Meal bread/muffins

  1. #1
    ImStillMags Guest

    Default REC: Oopsie rolls and Flax Meal bread/muffins

    Here are my two recipes that are tweaks on the originals floating
    around out there in cyberland.

    I love the Oopsie roll recipe cause you can use it as hamburger buns
    or bake it spread out and cut it into squares for sandwich bread, pita
    bread, hot dog buns, etc. Some people even use the original recipe
    for waffles and french toast.

    "Oopsie Rolls/Bread" - my recipe

    3 large eggs - room temperature plus three extra egg whites
    1/4 tsp. cream of tartar
    4 oz cream cheese - regular full fat cream cheese
    2 heaping tablespoons flax meal
    1 tablespoon sesame seeds and some to sprinkle on the top if you wish
    1/4 tsp salt
    1/8 tsp garlic powder - optional
    any herbs or seasonings you want to use - optional
    garlic and parmesan - suggestion, etc. you'll figure it out.

    Put metal mixing bowl and beaters in refrigerator to get cold. This
    helps
    the egg whites get nice and stiff.

    Preheat oven to 300

    Separate the yolks and whites. Put whites aside.

    Add cream cheese, flax meal salt and garlic powder or herbs or
    seasonings to the yolks. Use a mixer to combine egg yolks and cream
    cheese mixture well.

    In a seperate chilled bowl whip egg whites and cream of tartar until
    stiff. Beat till whites
    are really stiff and dry. I'm talking serious stiff peaks here.

    Add the whites to the bowl of egg yolk and cream cheese mixture.
    Using a spatula, gradually fold the egg yolk mix into the whites,
    being careful not to break down the egg whites as much as you can but
    mix a well.

    Spray a cookie sheet with non stick spray (sil pat works best) and
    spoon the
    mix on the sheet making 6 to 8 mounds (depending on the size you
    want) Flatten each mound slightly into a bun shape.

    Or if you want it more like sliced bread, just spread it all out on
    the silpat about 1/2 inch thick. After it's cooled you can cut it
    into squares for bread slices or shapes for pitas, etc.

    Bake about 30 minutes , golden and still slightly soft. Let cool on
    the sheet for a few minutes and then remove to a rack and allow to
    cool. This stays tacky for a while. I leave it out on the rack till
    it's not tacky. I store it on a plate in the cupboard or you can
    store in an open paper bag.

    Makes 6 rolls or 8 squares for sandwich bread

    Nutritional Info: Per plain roll:
    Calories 85, Carbohydrates .6 g, Fiber: 0 g, Protein 4 g, Fat
    7.5 g.

    After this cools it will deflate a bit so you need to use two 'rolls'
    for a hamburger.
    I'm very happy that it holds up to even a juicy hamburger with
    condiments galore.
    I've heard of low carbers taking their oopsie rolls to Wendy's or
    Burger King !

    Here's what the Oopsie's look like as burger buns and sandwich bread

    http://cleaningmyplate.files.wordpre...dsc_8638a1.jpg

    http://1.bp.blogspot.com/_LHF6JOOjFg...lutionroll.jpg



    .................................................. .................................................. ..................................


    Flax Meal Bread/Muffins

    Prep Time: 15 minutesCook Time: 20 minutes
    Total Time: 35 minute

    2 cups flax seed meal (I grind my own in a coffee grinder)
    1/2 cup coconut or almond flour
    1/2 cup unsweetened organic coconut flakes
    1/2 cup chopped nuts of your choice
    2 scoops plain whey protein powder (to give the bread more protein)
    1 teaspoon each of baking powder and soda
    1/2 teaspoon salt
    1/4 cup xylotol, or 2 packets of stevia, or honey or agave or
    whatever sweetner you use.
    5 beaten eggs
    3/4 cup water
    4 tablespoons butter
    3 tablespoons coconut
    1 tablespoon vanilla (or any spice mix you like, pumpkin pie spice is
    good)
    some dried cranberries or blueberries or raisins , etc., whatever
    you like

    Preheat oven to 350 F. Butter a loaf pan very well. Or if making
    muffins butter the muffin pan really well.

    1) Beat the eggs with the water and melted oil/butter.

    2) Mix the dry ingredients very well. add the dry to the wet
    ingredients and beat well for about 30 seconds till fully
    incorporated.

    3) Pour into pan and bake........about one hour for a loaf pan and
    about 20-25 minutes for regular muffins and even less for the mini
    muffin pan.(haven't made the mini ones yet)

    THIS IS IMPORTANT IF YOU MAKE A LOAF SHAPE. After you take the loaf
    out of the oven, let it
    cool on a baking rack for a few minutes till you can grasp it...go
    ahead and slice it and let it steam out a bit. This bread is VERY
    dense and very moist and if you go ahead and slice it and let it
    cool, then reassemble it and put it in a bread bag it seems to work
    better and keep better in the fridge without getting gummy or wet. I
    slice it a bit thick and get about 12-14 slices per loaf.

    You can add finely chopped or shredded carrot or finely shredded
    zucchini.....etc......you get the idea.

    I have a slice for breakfast buttered and toasted and slathered with
    almond butter or sometimes cream cheese. It really satisfies and
    filles me up till lunch.

    Here's a recent batch I made with carrots, raisins, pecans, dried
    cranberries and cinnamon

    https://picasaweb.google.com/Sitara8...51243443836530



    The only thing I have "missed" about eating the way I do now is
    bread. Since I found the oopsie recipe and all the things you can
    do with flax meal...I don't miss bread anymore.


  2. #2
    Cheri Guest

    Default Re: Oopsie rolls and Flax Meal bread/muffins

    "ImStillMags" <[email protected]> wrote in message
    news:[email protected]...
    > Here are my two recipes that are tweaks on the originals floating
    > around out there in cyberland.
    >
    > I love the Oopsie roll recipe cause you can use it as hamburger buns
    > or bake it spread out and cut it into squares for sandwich bread, pita
    > bread, hot dog buns, etc. Some people even use the original recipe
    > for waffles and french toast.
    >
    > "Oopsie Rolls/Bread" - my recipe
    >
    > 3 large eggs - room temperature plus three extra egg whites
    > 1/4 tsp. cream of tartar
    > 4 oz cream cheese - regular full fat cream cheese
    > 2 heaping tablespoons flax meal
    > 1 tablespoon sesame seeds and some to sprinkle on the top if you wish
    > 1/4 tsp salt
    > 1/8 tsp garlic powder - optional
    > any herbs or seasonings you want to use - optional
    > garlic and parmesan - suggestion, etc. you'll figure it out.
    >
    > Put metal mixing bowl and beaters in refrigerator to get cold. This
    > helps
    > the egg whites get nice and stiff.
    >
    > Preheat oven to 300
    >
    > Separate the yolks and whites. Put whites aside.
    >
    > Add cream cheese, flax meal salt and garlic powder or herbs or
    > seasonings to the yolks. Use a mixer to combine egg yolks and cream
    > cheese mixture well.
    >
    > In a seperate chilled bowl whip egg whites and cream of tartar until
    > stiff. Beat till whites
    > are really stiff and dry. I'm talking serious stiff peaks here.
    >
    > Add the whites to the bowl of egg yolk and cream cheese mixture.
    > Using a spatula, gradually fold the egg yolk mix into the whites,
    > being careful not to break down the egg whites as much as you can but
    > mix a well.
    >
    > Spray a cookie sheet with non stick spray (sil pat works best) and
    > spoon the
    > mix on the sheet making 6 to 8 mounds (depending on the size you
    > want) Flatten each mound slightly into a bun shape.
    >
    > Or if you want it more like sliced bread, just spread it all out on
    > the silpat about 1/2 inch thick. After it's cooled you can cut it
    > into squares for bread slices or shapes for pitas, etc.
    >
    > Bake about 30 minutes , golden and still slightly soft. Let cool on
    > the sheet for a few minutes and then remove to a rack and allow to
    > cool. This stays tacky for a while. I leave it out on the rack till
    > it's not tacky. I store it on a plate in the cupboard or you can
    > store in an open paper bag.
    >
    > Makes 6 rolls or 8 squares for sandwich bread
    >
    > Nutritional Info: Per plain roll:
    > Calories 85, Carbohydrates .6 g, Fiber: 0 g, Protein 4 g, Fat
    > 7.5 g.
    >
    > After this cools it will deflate a bit so you need to use two 'rolls'
    > for a hamburger.
    > I'm very happy that it holds up to even a juicy hamburger with
    > condiments galore.
    > I've heard of low carbers taking their oopsie rolls to Wendy's or
    > Burger King !
    >
    > Here's what the Oopsie's look like as burger buns and sandwich bread
    >
    > http://cleaningmyplate.files.wordpre...dsc_8638a1.jpg
    >
    > http://1.bp.blogspot.com/_LHF6JOOjFg...lutionroll.jpg
    >
    >
    >
    > .................................................. .................................................. .................................
    >
    >
    > Flax Meal Bread/Muffins
    >
    > Prep Time: 15 minutesCook Time: 20 minutes
    > Total Time: 35 minute
    >
    > 2 cups flax seed meal (I grind my own in a coffee grinder)
    > 1/2 cup coconut or almond flour
    > 1/2 cup unsweetened organic coconut flakes
    > 1/2 cup chopped nuts of your choice
    > 2 scoops plain whey protein powder (to give the bread more protein)
    > 1 teaspoon each of baking powder and soda
    > 1/2 teaspoon salt
    > 1/4 cup xylotol, or 2 packets of stevia, or honey or agave or
    > whatever sweetner you use.
    > 5 beaten eggs
    > 3/4 cup water
    > 4 tablespoons butter
    > 3 tablespoons coconut
    > 1 tablespoon vanilla (or any spice mix you like, pumpkin pie spice is
    > good)
    > some dried cranberries or blueberries or raisins , etc., whatever
    > you like
    >
    > Preheat oven to 350 F. Butter a loaf pan very well. Or if making
    > muffins butter the muffin pan really well.
    >
    > 1) Beat the eggs with the water and melted oil/butter.
    >
    > 2) Mix the dry ingredients very well. add the dry to the wet
    > ingredients and beat well for about 30 seconds till fully
    > incorporated.
    >
    > 3) Pour into pan and bake........about one hour for a loaf pan and
    > about 20-25 minutes for regular muffins and even less for the mini
    > muffin pan.(haven't made the mini ones yet)
    >
    > THIS IS IMPORTANT IF YOU MAKE A LOAF SHAPE. After you take the loaf
    > out of the oven, let it
    > cool on a baking rack for a few minutes till you can grasp it...go
    > ahead and slice it and let it steam out a bit. This bread is VERY
    > dense and very moist and if you go ahead and slice it and let it
    > cool, then reassemble it and put it in a bread bag it seems to work
    > better and keep better in the fridge without getting gummy or wet. I
    > slice it a bit thick and get about 12-14 slices per loaf.
    >
    > You can add finely chopped or shredded carrot or finely shredded
    > zucchini.....etc......you get the idea.
    >
    > I have a slice for breakfast buttered and toasted and slathered with
    > almond butter or sometimes cream cheese. It really satisfies and
    > filles me up till lunch.
    >
    > Here's a recent batch I made with carrots, raisins, pecans, dried
    > cranberries and cinnamon
    >
    > https://picasaweb.google.com/Sitara8...51243443836530
    >
    >
    >
    > The only thing I have "missed" about eating the way I do now is
    > bread. Since I found the oopsie recipe and all the things you can
    > do with flax meal...I don't miss bread anymore.




    Good recipes, thanks. I hadn't seen the Oopsie rolls which look really good.
    Also, I use this one for flax bread, copied from "bdb" who posted it a few
    years ago. Simple and good. Sometimes I add banana extract to taste.

    Cheri

    > This is most likely put down somewhere..I find it to be so convenient that
    > I
    > think I need to share it. During the week is busy so this being done works
    > great for me.
    >
    > 1.5 Cups flax meal
    > 1 tablespoon baking powder
    > 2 tablespoons cinnamon
    > .5 teaspoon salt
    > 6 eggs
    > 18 drops liquid sucralose (Sweetzfree is what I use)
    > 2 tablespoons olive oil or butter
    >
    > Mix dry ingredients first. Add the rest and mix thoroughly. Spray loaf pan
    > with non-stick spray. Spoon batter and bake at 290 degrees for 30 min,
    > check
    > with knife to make sure center is done. Let cool and slice into 6-8
    > slices.
    >
    > This obviously could be done in muffin pans also but I like the loaf
    > slice.
    > bdb



  3. #3
    Ophelia Guest

    Default Re: REC: Oopsie rolls and Flax Meal bread/muffins


    "ImStillMags" <[email protected]> wrote in message
    news:[email protected]...
    > Here are my two recipes that are tweaks on the originals floating
    > around out there in cyberland.
    >
    > I love the Oopsie roll recipe cause you can use it as hamburger buns
    > or bake it spread out and cut it into squares for sandwich bread, pita
    > bread, hot dog buns, etc. Some people even use the original recipe
    > for waffles and french toast.
    >
    > "Oopsie Rolls/Bread" - my recipe
    >
    > 3 large eggs - room temperature plus three extra egg whites
    > 1/4 tsp. cream of tartar
    > 4 oz cream cheese - regular full fat cream cheese
    > 2 heaping tablespoons flax meal
    > 1 tablespoon sesame seeds and some to sprinkle on the top if you wish
    > 1/4 tsp salt
    > 1/8 tsp garlic powder - optional
    > any herbs or seasonings you want to use - optional
    > garlic and parmesan - suggestion, etc. you'll figure it out.
    >
    > Put metal mixing bowl and beaters in refrigerator to get cold. This
    > helps
    > the egg whites get nice and stiff.
    >
    > Preheat oven to 300
    >
    > Separate the yolks and whites. Put whites aside.
    >
    > Add cream cheese, flax meal salt and garlic powder or herbs or
    > seasonings to the yolks. Use a mixer to combine egg yolks and cream
    > cheese mixture well.
    >
    > In a seperate chilled bowl whip egg whites and cream of tartar until
    > stiff. Beat till whites
    > are really stiff and dry. I'm talking serious stiff peaks here.
    >
    > Add the whites to the bowl of egg yolk and cream cheese mixture.
    > Using a spatula, gradually fold the egg yolk mix into the whites,
    > being careful not to break down the egg whites as much as you can but
    > mix a well.
    >
    > Spray a cookie sheet with non stick spray (sil pat works best) and
    > spoon the
    > mix on the sheet making 6 to 8 mounds (depending on the size you
    > want) Flatten each mound slightly into a bun shape.
    >
    > Or if you want it more like sliced bread, just spread it all out on
    > the silpat about 1/2 inch thick. After it's cooled you can cut it
    > into squares for bread slices or shapes for pitas, etc.
    >
    > Bake about 30 minutes , golden and still slightly soft. Let cool on
    > the sheet for a few minutes and then remove to a rack and allow to
    > cool. This stays tacky for a while. I leave it out on the rack till
    > it's not tacky. I store it on a plate in the cupboard or you can
    > store in an open paper bag.
    >
    > Makes 6 rolls or 8 squares for sandwich bread
    >
    > Nutritional Info: Per plain roll:
    > Calories 85, Carbohydrates .6 g, Fiber: 0 g, Protein 4 g, Fat
    > 7.5 g.
    >
    > After this cools it will deflate a bit so you need to use two 'rolls'
    > for a hamburger.
    > I'm very happy that it holds up to even a juicy hamburger with
    > condiments galore.
    > I've heard of low carbers taking their oopsie rolls to Wendy's or
    > Burger King !
    >
    > Here's what the Oopsie's look like as burger buns and sandwich bread
    >
    > http://cleaningmyplate.files.wordpre...dsc_8638a1.jpg
    >
    > http://1.bp.blogspot.com/_LHF6JOOjFg...lutionroll.jpg
    >
    >
    >
    > .................................................. .................................................. .................................
    >
    >
    > Flax Meal Bread/Muffins
    >
    > Prep Time: 15 minutesCook Time: 20 minutes
    > Total Time: 35 minute
    >
    > 2 cups flax seed meal (I grind my own in a coffee grinder)
    > 1/2 cup coconut or almond flour
    > 1/2 cup unsweetened organic coconut flakes
    > 1/2 cup chopped nuts of your choice
    > 2 scoops plain whey protein powder (to give the bread more protein)
    > 1 teaspoon each of baking powder and soda
    > 1/2 teaspoon salt
    > 1/4 cup xylotol, or 2 packets of stevia, or honey or agave or
    > whatever sweetner you use.
    > 5 beaten eggs
    > 3/4 cup water
    > 4 tablespoons butter
    > 3 tablespoons coconut
    > 1 tablespoon vanilla (or any spice mix you like, pumpkin pie spice is
    > good)
    > some dried cranberries or blueberries or raisins , etc., whatever
    > you like
    >
    > Preheat oven to 350 F. Butter a loaf pan very well. Or if making
    > muffins butter the muffin pan really well.
    >
    > 1) Beat the eggs with the water and melted oil/butter.
    >
    > 2) Mix the dry ingredients very well. add the dry to the wet
    > ingredients and beat well for about 30 seconds till fully
    > incorporated.
    >
    > 3) Pour into pan and bake........about one hour for a loaf pan and
    > about 20-25 minutes for regular muffins and even less for the mini
    > muffin pan.(haven't made the mini ones yet)
    >
    > THIS IS IMPORTANT IF YOU MAKE A LOAF SHAPE. After you take the loaf
    > out of the oven, let it
    > cool on a baking rack for a few minutes till you can grasp it...go
    > ahead and slice it and let it steam out a bit. This bread is VERY
    > dense and very moist and if you go ahead and slice it and let it
    > cool, then reassemble it and put it in a bread bag it seems to work
    > better and keep better in the fridge without getting gummy or wet. I
    > slice it a bit thick and get about 12-14 slices per loaf.
    >
    > You can add finely chopped or shredded carrot or finely shredded
    > zucchini.....etc......you get the idea.
    >
    > I have a slice for breakfast buttered and toasted and slathered with
    > almond butter or sometimes cream cheese. It really satisfies and
    > filles me up till lunch.
    >
    > Here's a recent batch I made with carrots, raisins, pecans, dried
    > cranberries and cinnamon
    >
    > https://picasaweb.google.com/Sitara8...51243443836530
    >
    >
    >
    > The only thing I have "missed" about eating the way I do now is
    > bread. Since I found the oopsie recipe and all the things you can
    > do with flax meal...I don't miss bread anymore.


    <saved> Many thanks

    --
    --
    https://www.shop.helpforheros.or.uk


  4. #4
    Jerry Avins Guest

    Default Re: REC: Oopsie rolls and Flax Meal bread/muffins

    On Aug 16, 5:29*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > Here are my two recipes that are tweaks on the originals floating
    > around out there in cyberland.


    ...

    Thanks. Saved.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  5. #5
    ImStillMags Guest

    Default Re: REC: Oopsie rolls and Flax Meal bread/muffins

    On Aug 17, 7:34*am, Jerry Avins <j...@ieee.org> wrote:

    There are so many threads on so many boards about these rolls...I've
    been wading through them to see what other people have experimented
    with, what worked and what didn't.

    The next thing I'm going to try with the Oopsie's is to add a scoop of
    whey protein powder to the yolks along with the flax meal to make them
    even more bread like.

    These have been a major happy find for me. I mean, a homemade 'egg
    mcmuffin', a BLT, or any sandwich, crepes filled with chicken and
    sour cream, etc.etc.etc.

    Like I said earlier, the only thing I really 'missed' eating primal is
    the bread. Now I don't have to.


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