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  #76   ^
Old Sun, Mar-30-08, 10:44
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
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Quote:
Originally Posted by Bat Spit
Nope. They contain barley, so have gluten. Very sneaky of them.

I currently use Green and Blacks 72%. Its a little carbier, but doesn't upset my system. I think they make a higher percentage, but I can't find it anywhere.

Ooh, okay. Good to know! I will use the G&B 85% then. It tastes just as good if not better than the Lindt 85%.

Quote:
Originally Posted by Bat Spit
I've found a new near-paleo sweetener. Its Agave Nectar.

This blog post about agave nectar being processed by the body like high fructose corn syrup sounded scary, but it does seem to be the new "it" sweetener with raw vegans. It has 16g carbs per tablespoon.

Quote:
Originally Posted by ~centa*of*
Maybe next time I make the pudding (or even my cupcakes that are similar to the pudding) I'll make them with Lemon (which will be great to have a recipe to use my lemon tree now!) and report back here!

Please do! The orange cake sounds delicious. What kind of dried fruits do you use? I was thinking nuts might be good instead of fruits as well. When I'm carbing up, I will have to try it. Oranges are candy-sweet to me now.
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  #77   ^
Old Sun, Mar-30-08, 11:17
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
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Quote:
This blog post about agave nectar being processed by the body like high fructose corn syrup sounded scary, but it does seem to be the new "it" sweetener with raw vegans. It has 16g carbs per tablespoon.


Thanks for the interesting posts on Agave nectar Kallyn and lcstudent. I wonder where I got the idea that it was closer to honey. I guess I'll go back to gently warming my honey enough to blend properly!

My raw unfiltered honey tends to crystalize at the speed I'm not using it at. Its hard to use that way, but I don't want to heat it enough to damage the enzymes...
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  #78   ^
Old Sun, Mar-30-08, 11:17
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Quote:
Originally Posted by Bat Spit
Nope. They contain barley, so have gluten. Very sneaky of them.

A bunch of us GF folks emailed Lindt and they basically told us their stuff isn't gluten free. I was pissed because the stuff I had been eating had no gluten ingredients on the label, so they're either wrong and it is gluten free or else they're lying on their labels.
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  #79   ^
Old Sun, Mar-30-08, 11:27
bike2work bike2work is offline
Senior Member
Posts: 4,534
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
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Quote:
Originally Posted by lcstudent
And it'd be even less carbs with lemons!

1 cup of orange sections has 21 g carb
1 cup of lemon sections has 20 g carb

Not much difference.

Interesting that you found a flourless recipe from one of the masters of lowfat, high carb cuisine, though.

Last edited by bike2work : Sun, Mar-30-08 at 11:36.
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  #80   ^
Old Sun, Mar-30-08, 11:57
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
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Quote:
Originally Posted by bike2work
1 cup of orange sections has 21 g carb
1 cup of lemon sections has 20 g carb

Not much difference.

Interesting that you found a flourless recipe from one of the masters of lowfat, high carb cuisine, though.


3 lemons have 16g net carbs, while 2 medium oranges have 24g net carbs. Not a huge difference, but I like to spend my carbs on nut butters.
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  #81   ^
Old Sun, Mar-30-08, 12:00
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
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P.S. Your souffle is great with sunflower seed butter in place of chocolate, Nancy! Tasted close enough to peanut butter for me.
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  #82   ^
Old Sun, Mar-30-08, 17:25
ruthla ruthla is offline
Senior Member
Posts: 2,011
 
Plan: Protein Power
Stats: 190/169/140 Female 62 inches
BF:
Progress: 42%
Location: New York
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Quote:
Originally Posted by lcstudent
LC Paleo Granola

1/2c sunflower seeds
1/2c shredded coconut
1/4c chopped walnuts
1/4c chopped pecans
1/4c chopped almonds
1/2c coconut oil (or butter)
2T unhulled sesame seeds
2T ground flax meal
sweetener, to taste
sea salt, to taste
extracts/cinnamon/ground cacao nibs etc.

Melt coconut oil and coat mixture with flavorings and oil. Toast in oven at 325 degrees for 15-30 minutes, or until brown and crispy.

For chocolate granola, grind up 1/4-1/2c cacao nibs and mix in, omitting the ground flax meal. Vanilla extract complements it nicely.

For cinnamon granola, add in 2T ground cinnamon. Maple extract is great with the cinnamon.

This stuff is ADDICTIVE. Amazing with coconut milk for a breakfast cereal. I use erythritol and Nustevia to sweeten.

I wonder how this would work without the flax meal. I avoid flax because it's a phytoestrogen.
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  #83   ^
Old Sun, Mar-30-08, 22:18
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
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Quote:
Originally Posted by ruthla
I wonder how this would work without the flax meal. I avoid flax because it's a phytoestrogen.


Interesting. I try to eat it because of all the good stuff in it (lignans, ALA, etc.). Maybe it's helping me get waxed less frequently!

It would be just as tasty. The flax/sesame blend just forms a sort of coating on the granola.
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  #84   ^
Old Mon, Mar-31-08, 10:17
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
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Quote:
Originally Posted by kallyn
SQUASH MUFFINS

1 cup almond butter
1 cup cubed butternut squash
2 eggs
1/4-1/2 cup walnuts
1/2 tsp baking soda
1 tsp apple cider vinegar
honey/agave/any sweetener to taste
cinnamon, nutmeg, ginger to taste

mix all ingredients in the food processor to make a batter
bake at 400 for 12 minutes


This is probably a really stupid question, but do you cook the squash cubes beforehand? I was thinking of this as I hacked into the squash. Can't wait to finish this recipe!
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  #85   ^
Old Mon, Mar-31-08, 10:26
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
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OH man it's been a long time since I've made these. I think I use the squash raw. It might be good to puree the squash separately and squeeze some of the liquid out, too. They were very very moist IIRC.
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  #86   ^
Old Mon, Mar-31-08, 10:33
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default

Was the recipe not worth repeating or something? :O

Thanks for the advice! I think I will nuke the cubes until tender and squeeze the heck out of them between paper towels.
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  #87   ^
Old Mon, Mar-31-08, 10:36
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I would think that you'd need to cook the squash first. It'd be really hard to incorporate into a batter if it was raw!
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  #88   ^
Old Mon, Mar-31-08, 10:44
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
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Well you do the whole thing in the food processor, so everything gets pureed.

lcstudent, the recipe was tasty! It's just that my husband is not a fan of nut meal muffins in general so I have mostly stopped making them. I would make a batch and then have to eat them all myself, which just got to be too much.
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  #89   ^
Old Tue, Apr-01-08, 12:03
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default

Quote:
Originally Posted by kallyn
Well you do the whole thing in the food processor, so everything gets pureed.

lcstudent, the recipe was tasty! It's just that my husband is not a fan of nut meal muffins in general so I have mostly stopped making them. I would make a batch and then have to eat them all myself, which just got to be too much.

They were great! I added a bit of golden flax and xanthan gum, along with some vanilla and orange zest. Tasted like a big hunk of gingerbread. Very filling, too. They'll be my pre-workout fuel.

Paleo bakers are amazing. Seriously, who else could think up this stuff?
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  #90   ^
Old Tue, Apr-01-08, 12:59
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Awesome! I'm glad they worked out for you.
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