Sorry Lissy, I can't answer your question.

I tried this on Saturday and did not like it at all. I looked back over the comments and they all seem to rave about it. I, like you, did not have a measurement on the rinds, so I guessed. Could have gotten it all wrong.

Will possibly try again later.

I tried this recipe and it is awesome instead of syrup i used butter 2 sweetners and cinnamon all whopped together and then spread it on the "french toasts". Excellent!!!

Last night my kids and i were hankerin' for a treat and so we made the "french toast" spread the cinn. butter on it, topped that with E. D. Smith sugar frees trawberry spread, followed by a dollop of whipped cream.
Awesome is tahe only desciption we could come up with although we got one "Oh my God" from Nadine. This is divine!
Enjoy!
jane anne

I was finding the results a little flat so I added equal parts of baking soda and powder to the rinds before adding them. The result was a lot puffier and hence, lighter in texture.

I was a bit skeptical at first. But after I grilled em up. I could just smell them and knew I had found my favorite.

I almost feel like this is cheating!!!! Too good to be true? Say it isn't so!!!

We bought our own sugar free syrup (still has 4g carb for 1/4 cup) but with a side of sausage I am HOOKED!!!

I really love this 'French Toast'! I don't eat it with syrup though I just mix a little butter w/ splenda & cinnamon......UMMM.....I am drooling right now.. I want to make it every morning but I don't like to eat too many Pork rinds

Candice

the french toast, can i have this during induction, and if so, can i have the full recipe? thanks pip

the french toast, can i have this during induction, and if so, can i have the full recipe? thanks pip

Has anybody tried freezing these and reheating them?

Hi Pippa and Dierdre,
Pippa the easiest way to direct you is to tell you to go to the first page of this section and click on the link that Tamarin posted. You could also go to the recipe section but I think this is easier.

Dierdre, I always make extra and keep them in the fridge. They make good wraps for snacks or a fast breakfast in the microwave.

The recipe may be a bit to heavy on the carbs for some induction people but you can adjust the cream content by adding water to the mix. Check the carb calculator in the tools section to determine the best way to meet your needs.

Colin

Hi guys I am realllllly picky about food and tried recipes on other sites that were so gross I felt ill. Does it not have a pork rind taste????

hi somersizer:
no the "french toast" does not have a pork rind flavour. i promise you that very few people have trouble with this recipe. it is quite delicious and satisfying. i use a mixture of butter cinnamon,sweetner and vanilla all whipped together, to spead on the "french toasts" instead of syrup. our whole house loves it.
just try it.
jane anne

Hola: This is my second week on this diet, but I have already printed a bunch of recipies I want to try. The frensh toast you are looking for or were looking for I tried last night and I liked but next time I will put less pork stuff in it, will put one more envelope of Splenda and more cinammon.

I have tried adding a scoop of Atkin's bake mix to the mixture, with an extra egg, with good results. Have also prepared this in my "Belching" waffle maker, and found it A-OK! (more pockets for melted butter + whatever)

A bit porky . . I think I added to much. Will try again another day. Looks more like pancakes to me! =D Still much better than the bake mix recipes by FAR!