I need to add flax seed to my diet ASAP. I was looking for recipes and I found the following one. It sounds delicious but I don't have any Divinci syrup. I was wondering if anyone knows what I could substitute for it or if you have any other flax seed recipes that I could make.

Georgie, I think you forgot to post the link or recipe.

If you go to the Sweet Treats Forum and do a search for flax muffins, you'll come up with a lot of hits for muffins that don't use syrup.

Karen

the flax recipie I use ( sorry , I don't have the link, its from some company that sells flax seeds) calls for maple syrup, but I just omit that. The are alright without it, although still bird seed-y. I find a little SF peanut butter or some cream cheeese to help. I'd guess you can probably just skip it too!

Sorry. Here is the recipe.

TSD'S FLAX SEED MUFFINS (LOW CARB)


TSD is the lady who came up with this incredible recipe.

3 lg eggs
1 1/2 sticks of butter, melted
2 tsp. vanilla
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup Splenda
1 1/2 tsp. baking powder
dash of salt
ground cinnamon, 3 big dashes
1/2 cup Davinci Vanilla Syrup (I've also used sugar free chocolate, raspberry, & maple syrup with a bit of pumpkin pie spice.)
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
1/2-1 cup blueberries,(omit if on induction)

Preheat Oven to 350°F.

Beat eggs, add melted butter and vanilla and continue to beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, Splenda, baking powder, salt and ground cinnamon. Beat well. STIR in the syrup, water and flax seed meal. Gently fold in blueberries.

Put Reynolds FOIL bake cups in your muffin tin (discard the paper and just use foil part). Makes 12 muffins. Put batter in the tins and top each muffin with one bluberry (optional--this just makes them look real nice). Bake for 35 minutes.

They can be individually wrapped and stored in the fridge.

The carb count is as follows:

18g Vital Wheat Gluten Flour
2g Eggs
12g Splenda
1g Baking Powder
33g divided by 12 muffins = 2.75 per muffin (no berries)

If you add the berries make sure you add the carbs (depending on how many berries you use). Also, I use Vanilla without any sugar/corn syrup. If your Vanilla has sugar/corn syrup in it, you need to add 3g per tsp.

These muffins are very high in fiber and protein.

I'm going to look on the sweet treats forum.

Thanks guys.

http://www.dakotaflax.com/recipes/lowcarb.html

thats the one I use. bird seedy but good and ultra low carb!!!

The "bird Seedy" part doesn't sound too appetizing! LOL. But I'll try them. Since I am a parrot breeder maybe I'll share them with the birdies!

Stevia is my sweetener of choice. It is carb free and all natural. If you haven't discovered it yet, you should. I shopped around for the best price and found it here, also this is one of the best brands I have used. I am not affliated with this company. It can be purchased at the following link: http://www.lifesvigor.com/prod/12736/index.htm



1/4 cup flax seed -- grind - should make 1/2 cup ground
1/4 cup protein powder ( soy protien isolate)
2 tablespoons oil
2 dropperfuls of stevia
1 egg -- beaten
1 teaspoon baking powder
1 1/2 teaspoons flavor of choice extract
1/2 cup water

Mix the above, let sit for a few minutes to thicken if necessary. Spoon into 6 non-stick (I
spray with pam) muffin tins.
Bake 25-30 minutes at 350 degrees.

I am trying to make these but my Stevia doesn't come with a dropper so I don't know how to measure it out. Also, how do you use Stevia in place of sugar or Splenda? What is the ratio?

Thanks

I use 50 drops of stevia to 1/4 cup splenda
I also have a stevia conversion chart found here:
http://www.cookingwithstevia.com/st...sion_chart.html

Scrumptous LC Banana-Nut-Flax Muffins

1/2 cup melted butter
6 eggs
1/2 cup whipping cream or half and half
4 Tbsp Banana extract

Beat eggs, butter, whipping cream and extract well ( if you dont mix this well the eggs will get all stringy in the cooked batter - yeech )

1 cup Splenda
1 Tbsp baking powder
1 Tbsp baking soda
2 cup of flaxseed ( grind them in coffee grinder)
1/4 cup Atkin's Bake Mix
1 cup chopped walnuts

Mix together dry ingredients with a fork till well blended.


You can use 18 paper cupcake liners in a muffin tin and fill 3/4 full, or if you would rather not use liners and you have older or aged muffin tins spray with pam first, then fill.

Note: They do not stick at all in newer baking tins.

Bake in 350 degree oven for 15 min. About 4 carbs per muffin. These are very moist and delicious, and they also freeze well!

Enjoy ....

I tried the recipe above this morning, and made 12 really good size muffins, rather than the 18 called for.

These muffins are really quite good!

I didn't have banana flavouring (I am going to get some just for these), and used vanilla instead. I liked that taste, but I've always been a big vanilla fan.


I'm starting to get concerned about the amount of splenda I'm using lately. I used packets instead of the pourable kind, and chose today to use a combination of splenda and sugar twin packets.

I just guessed at an equivelent to the cup of splenda as my brain is a bit foggy today. I probably used about 12 packets all together.

So lets see... that's the sweetness of 2 teaspoons per packet, so 24 teaspoons at 5 ml each is 120 ml = about a half cup. Is that right?

If that's right, the half cup worth of sweetener was plenty. (I'm going to look for stevia and try these muffins again with it instead.)

Anyway, a very good recipe. Thank you.

I'm confused about the Splenda measurements in recipes. When a recipe calls for 1 tablespoon of Splenda, is that an actual tablespoon, i.e. about 12 packets of Splenda, or is it the sugar equivelant, which would be 1 1/2 packets of Splenda? This makes a huge difference!!

Thanks,
Vicki

The TSD's Flax Seed Muffins - there was no carb count listed for the flaxseed meal. Bob's Red Mill flaxseed meal lists the NET CARBS on the bag as carbs so you don't subtract the fiber from the carbs to get net carbs. It is already listed as the NET CARBS! I ran into this in another recipe and posted a question about it because it just didn't seem right that there were 0 effective carbs in flaxseed meal. So be careful!