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Author Topic: Low Carb Pumpkin Bread and Cookies Part 2 of the Great Pumpkin Cook Off!  (Read 9063 times)
Doug Varrieur
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« on: September 29, 2010, 08:02:09 AM »


We had a great pumpkinny time cooking all these recipes for you......ENJOY!!  Wink

Low Carb Pumpkin Bread and Cookies
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beebs
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« Reply #1 on: September 29, 2010, 11:36:22 AM »


Write out recipe in printable format? Pwease?  Grin
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ShihTzuMom1
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« Reply #2 on: October 06, 2010, 10:07:08 AM »


Doug:  I like print versions as well.  I went ahead and printed them out for Beebs & myself.  Could you just verify that I didn't forget anything.  Thanks.

PUMPKIN BREAD - Makes 2 large loaves or 4 small
                    
1)  Stir together:
     4 egg whites
     1 cup xylitol
2)  Add:
     2 cups pure pumpkin (not pumpkin pie filling) and whisk together well.
3)  In a separate bowl:
     1 cups soy flour or almond meal
     1 cups golden flax flour
     1 tsp salt
     2 tsp baking soda
     2 tsp baking powder
     1 tsp ground nutmeg
     1 tsp ground allspice
     2 tsp ground cinnamon
     tsp ground cloves
4)  Pour dry ingredients into wet ingredients.  Whisk well.
5)  Pour into 2 greased loaf pans (or 4 small)  
6)  Bake at 350 for 60 minutes or until toothpick inserted comes out clean.

PUMPKIN BUTTER
Cream together and use for sliced pumpkin bread:
2 Tbsp.  soft butter
1 tsp pumpkin pie spice
« Last Edit: October 06, 2010, 03:14:12 PM by Doug Varrieur » Logged



ShihTzuMom1
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« Reply #3 on: October 06, 2010, 10:11:50 AM »


Doug:  Please check the ingredients on the Pumpkins Cookies as well.  Thanks.

PUMPKIN COOKIES
1)  Cream together in large mixer bowl (using whip attachment):
      cup room temperature butter
      cup xylitol
2)  Add:
     1 egg
     1 cup pure pumpkin (not pumpkin pie filling)
     2 tsp. vanilla
Whip together.
3)  In another bowl, mix together:
     2 cups soy flour or almond meal
      cup protein powder
     1 tsp. baking powder
     1 tsp. baking soda
     3 tsp cinnamon
      tsp ground nutmeg
      tsp ground cloves
      tsp salt
4)  Add to wet ingredients in mixer bowl.  Mix well with dough beater
5)  Make cookie dough into balls and press down a little with a spoon or fork
6)  Bake on cookie sheet lined with parchment paper at 350 for 20 minutes.
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Doug Varrieur
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« Reply #4 on: October 06, 2010, 03:25:51 PM »


Well done....Smiley one little mistake and I fixed it...Thanks!  Grin
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« Reply #5 on: October 06, 2010, 03:48:07 PM »


Well done....Smiley one little mistake and I fixed it...Thanks!  Grin


Thanks for checking Doug.   It is hard to copy from video to paper without making an error.  I checked to see what I missed and found it.   I didn't have enough cinnamon which I'm glad you caught because I love cinnamon.  I'm going to be making the crustless pumpkin pie, pumpkin bread and pumpkin cookies and taking them to my sister's for Thanksgiving dinner on Sunday.  There will be 17 of us for dinner.  As I mentioned in a previous post, my brother-in-law started FTS 1 week before I did and my sister and niece can't have gluten, so there will be lots of "safe" choices for dinner. 
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paulachappell
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« Reply #6 on: October 06, 2010, 05:46:28 PM »


Pumpkin Bliss!!!!!
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ShihTzuMom1
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« Reply #7 on: October 07, 2010, 03:27:53 PM »


Doug, my pumpkin bread is in the oven right now, almost ready to come out.  They don't look like they have raised any in the pans.  I made the 2 large loaves.  Your mini loaves looked like they raised in the pans.  I do have to say my kitchen does smell wonderful.  Hopefully it tastes good even if they look squatty.
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Doug Varrieur
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« Reply #8 on: October 07, 2010, 07:12:38 PM »


Was your pumpkin bread tasty?   Roll Eyes
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« Reply #9 on: October 07, 2010, 07:17:56 PM »


I made pumpkin muffins! I made up the recipe as I went and they turned out unbelievably moist and delicious!! OMG, so good!
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ShihTzuMom1
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« Reply #10 on: October 07, 2010, 07:31:46 PM »


Post that recipe too.  I still have an extra can of pumpkin to use up.
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beebs
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« Reply #11 on: October 07, 2010, 08:50:04 PM »


Why is my stuff always nasty and everyone elses is so good...Sigh  Cry
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owensmath
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« Reply #12 on: October 07, 2010, 08:54:06 PM »


Well it went SOMETHING like this: (measurements are approximate of course...it's ME, remember?) And, I won't have a carb count at the end...so Beebs...just walk on by! LOL

1 1/2 cups of almond flour
1/2 cup soy flour
1/2 cup xylitol
2 tsp baking powder
pumpkin pie spice (no clue how much I put in, I shook the shaker right into it)
2 eggs
1 can of organic pumpkin
about 1/8 cup vegetable oil (don't know if I really needed it or not, but they sure were moist)

Mix all ingredients above and put in cupcake papers in the cupcake cooking pan thingy (Beebsish). Top each cupcake with a few sprinkles of chopped walnuet and bake at 350 degrees for about 25 minutes. Check the center with a toothpick or other sharp object thingy.
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ShihTzuMom1
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« Reply #13 on: October 07, 2010, 09:27:43 PM »


Was your pumpkin bread tasty?   Roll Eyes


Yes, it was very tasty, although mine was only 1 1/2 inches high.  I also made the pumpkin cookies today and they were good too, although I didn't have to leave them in the oven the full 20 minutes.
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Doug Varrieur
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« Reply #14 on: October 08, 2010, 08:34:21 AM »


Did you use soy flour or almond meal? Are you sure your leavening agents are within date (baking powder and baking soda)? Finally, what altitude are you at?
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