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Topics - downeast

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1
Breads and Crackers / Flax, Sunflower, Cheddar Crackers
« on: February 17, 2012, 12:27:21 PM »
It has been a year since I posted a recipe for Golden Flax Crackers. Here is the newest version as it has evolved in the meantime.
 
Flax, Sunflower, Cheddar  crackers
1 cup chopped sunflower seeds, (roasted, unsalted)  3 carbs
1 cup golden flax meal  0 carbs
1/2 cup (or more) shredded old cheddar cheese  0 carbs
almost 1/2 cup water

Preheat oven to 425.
Chop seeds with S blade of food processor. Mix flax and seeds in a bowl. Add cheese and fluff up to coat cheese with dry ingredients so it doesn't clump together. Add water bit by bit, stirring each time. Don't let it get too wet or it will burn, just enough water to make a dough. Line a 12” x 17” cookie sheet with parchment paper.  Put half the dough towards one end of cookie sheet. Cover with another piece of parchment and squish down, then roll flat. Get it into the corners and all the way to the edges. Try to get it even thickness, not thin at the edge and thick in the middle. Then do the other half, blending the two halves together in the middle. When it's all nice and thin and even, score with a sharp knife into large crackers. I do 3x4 which makes 12 crackers about 4x4 inches.
Bake 10 minutes at 425. Cut the score marks again to separate, and cool on wire rack. Store in airtight container,   separating layers with paper towels.  
3 carbs for 12 large crackers
 
VERY IMPORTANT: These crackers are wonderful right out of the oven, once they are cool. After that they go a bit less crispy so, right before eating,  I pop them in the toaster for 1 minute and 15 sec to crisp them up again. I use them instead of bread for open-face sandwiches, and I like them better than OMM or wraps. I love the toasty flavour and crispy texture, and find them much more palatable than GG! Also much lower carbs than GG, if you can find the right seeds.

2
General Discussion / Grinding flax seeds
« on: February 12, 2012, 08:51:03 AM »
Has anyone had success grinding flax seeds into flax meal? Does it work with a food processor? Thanks.

3
Ask Umpa / Umpa's McBiscuits
« on: March 06, 2011, 06:26:01 PM »
Regarding the Umpa McBiscuits in the Bakery Book - Page 56  lists grated cheese in the ingredients, but never says what to do with it. I assume it is added with the milk and butter? That's what I did anyway.  I made the small drop biscuits and they are really good. :)

4
Ask Umpa / Flax Seed Meal / Flour?
« on: February 28, 2011, 09:48:16 PM »
I notice that in the Sugar-Free Bakery book some recipes call for Golden Flax Seed Meal and other recipes call for Golden Flax Seed Flour. The Hearty Country Loaf calls for some of each. What is the difference? I have only seen Bob's Red Mill Golden Flaxseed Meal in the stores.

5
Breads and Crackers / Golden Flax High Fibre Crackers
« on: February 27, 2011, 05:37:19 PM »
Golden Flax High Fibre Crackers

Preheat oven to 400.

1 and 1/3 cups golden flaxmeal (0 carbs)
1/3 cup roasted, unsalted sunflower seeds, chopped (2 carbs)
1/3 cup roasted, unsalted pumpkin seeds, chopped (1.3 carbs)
approx ½ cup water

If I can’t find pumpkin seeds at the store then I use 2/3 cup sunflower seeds. I chop the seeds with the S blade of my food processor. Before I had a food processor I just put them in a plastic bag and hammered them with the bottom of a coffee mug.

Mix seeds and flax with ½ cup water and stir. Add a bit more water if necessary to make the mixture workable. Too much water will make it burn faster in the oven.

Spray cookie sheet with cooking spray. You can make individual crackers or 3-4 large ones. I take about a fourth of the batter, lay it out like a log on the cookie sheet, then working through a piece of parchment paper I squeeze it into a cylinder then squish it out flat to a large cracker. Then I use a glass jar as a rolling pin over the parchment paper to flatten it to a uniform thickness. Then I “gather” in the edges a bit with a spoon. If the edges thin out to paper-thin they will burn before the middle is cooked so I make it uniformly thin.

Bake 10 minutes. Cool. Break large crackers into pieces. Total for recipe 3.3 carbs.

The first time you make this watch your oven around 8 or 9 minutes in case they are getting really browned, depending on your oven.


6
General Discussion / La Tortillas into crackers/chips
« on: February 19, 2011, 02:14:46 PM »
To all you clever people who have mentioned cutting La Tortillas into wedges and baking them in the oven to get chips/crackers:  What do you do?
Put the wedges on a cookie sheet - do you spray the sheet?
What heat for the oven?
How long in the oven?

For me to make a round trip to a store that carries La Tortillas involves 4 hours of driving, so I don't want to waste any precious tortillas by experimenting.

Many thanks.

7
Click Here To Share Your Success Story / SIXTY POUNDS!
« on: January 31, 2011, 12:47:18 PM »
I know it's not Saturday and it's not my usual weigh-in day, but I just had to post. I've passed the 60 pound mark - Hooray!!   :) ;D :)

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Click Here To Share Your Success Story / Goal for 2011
« on: December 30, 2010, 07:36:47 PM »
I've been thinking about what this New Year will bring, in contrast to past new years. For over 20 years I've been carrying this burden of weight around – and the accompanying burdens of guilt, shame, disgust, frustration, failure...   Now, less than 6 months after finding FTS, I am almost half way to my goal and know that I will reach it in 2011. It changes the whole outlook for the new year. I can approach 2011 with a positive attitude, in full anticipation of achieving and maintaining a healthier, happier me. I'm not making a new year`s resolution. I don`t need to. All I need is to keep on keeping on in this FTS lifestyle.

I wish the very best of all things in 2011 to everyone on the forum.

Take care.
downeast

9
Girly Girl Talk / Turkey neck
« on: December 01, 2010, 07:18:14 PM »
Turkey neck - you know that sagging skin on a woman's neck. Lots of elderly women have it, but so do lots of not-so-elderly who have lost weight. Anyone have suggestions of how to treat it, avoid it or fight it?  Creams, recipes, home remedies, exercise, massage...?

10
General Discussion / Grindy Thing
« on: November 05, 2010, 08:33:11 PM »
Oops! First attempt, I typed Grindy Thong by mistake. :o :-[
Anyway, I don't have a grindy thing of any kind. What should I buy to grind flax seeds, sunflower seeds, pumpkin seeds for baking. A coffee grinder?

11
Vegetarian Recipes / Broccoli-Cauliflower Salad
« on: October 26, 2010, 08:27:27 PM »
Broccoli-Cauliflower Salad

1 cup canned black soy beans  2 carbs
1 cup small flowerets raw broccoli   3.5 carbs
1 cup small flowerets raw cauliflower  2.8 carbs
1/2 cup green onion chopped   2.4 carbs
1 cup cubed feta or swiss cheese  0 carbs

Dressing:
1/3 cup olive oil  0 carbs
3 Tbsp vinegar  0 carbs
1 tsp minced garlic   1 carb
1 tsp dried tarragon leaves
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
splash tabasco sauce

Mix salad and dressing, place in covered bowl. Allow to marinate in frig for several hours.
Total carbs 11.7
Makes 8 servings. 1/2 cup serving has 1.5 carbs

12
General Discussion / GG Crispbread questions
« on: October 24, 2010, 08:10:14 AM »
Before I splurge and pay $8 shipping to have a package of Crispbread mailed 500 miles to me, could you helpful folks please answer some questions for me:
1) Is GG Crispbread a hard cracker like Ryvita, or is it soft like bread?
2) How long will it last once the package is open? I would be the only one eating it and I don't want to be throwing out half a pack of mouldy or stale bread.
3) How is the taste? Is it actually tasty, or just tolerable. How does the taste compare to the One Minute Muffin?
Thanks.

13
Ask Umpa / Chick peas
« on: September 19, 2010, 07:50:40 PM »
I have a wonderful recipe for a salad of cauliflower, broccoli, feta cheese and chick peas (I think they are called garbanzo beans in the USA). Do you know of a substitute for the peas/beans? Thanks.

14
Ask Umpa / Gravy
« on: September 05, 2010, 02:29:09 PM »
Hi Umpa; Is there a replacement for flour or cornstarch for making gravy? Thanks.

15
Click Here To Share Your Success Story / Downeast - Saturday weigh-in
« on: September 04, 2010, 09:09:27 AM »
I’m back! I posted a couple times in July but have not been back since. I started FTS in early July and had great results. Then I slid away from the plan for 2 weeks in August :( I had several social functions and a lot of travelling and just didn’t make the right meal choices. I gained 10.8 pounds in those 2 weeks. I have now been back with FTS for one week - and lost 11.4 pounds this week. I am so thrilled. I was afraid  it would take me weeks to get back to where I was, so I am greatly encouraged. Total loss so far is 24.2 pounds. I’m starting to realize when I am not hungry, and when I am, and don’t eat by the clock. It often results in eating only twice a day but still not being hungry. The flax bread recipe is a great component of my daily plan for fibre and filling me up.

Now, to keep my determination going and not be led astray again...

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