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Tuesday, August 19, 2008

My Splendid Low-Carb Bake Mix featured on Dana Carpender's Blog

Splendid Low-Carb Bake Mix is featured on Dana Carpender's Blog. Check out Hold The Toast

The nutritional analysis for this versatile low-carb bake mix is as follows:

1/3 cup per serving of 3 1/3 cups yield:

162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs

NOTE: If one uses ground almonds (ground from almonds in your food processor or coffee grinder), then this is the correct yield, however, if one uses almond flour which is a much finer product, the yield will be 1/3 cup less - in this case the carbs increase to 3.7 grams per 1/3 cup and the yield will be 3 cups.

VERY IMPORTANT (SHARING THIS RECIPE):If you choose to share the bake mix with others, please give credit where credit is due. The recipe is from Jennifer Eloff of www.low-carb.us

Other Bake Mixes: Hope this recipe helps a lot of people. If you're looking for a gluten-free alternative, look no further than this blog. If you need cup-for-cup substitutions for white flour, look no further than my cookbooks. If you need a nut-free alternative, look no further than my cookbooks (Splendid Low-Carb Desserts contains the recipe as well as Splendid Low-Carbing for Life, Volume 1). I might feature it on this blog if there is enough interest.

Coconut Flour instead of Whey Protein Powder:

I want to share something with those of you who have my books or are thinking of buying them. Not so long ago I ordered Coconut flour from Netrition.com and wondered what to do with it. I realized that it was high in fiber and that is a plus on a low-carb diet. This very finely ground coconut flour incorporated into my substantially low-carb bake mix instead of the whey protein powder (same amount) makes for wonderful moist baked goodies. The primary drawback for baking with coconut flour on its own is that it can make baked goods dry, however, this is not a problem used in my bake mix. This coconut bake mix works really well in my muffin, loaf and cookie recipes requiring Splendid Low-Carb Bake Mix. It may also be subbed for white flour cup-for-cup in your own favorite recipes from yester year before low-carbing in similar recipes. Important Note: Sift the coconut flour before using. When using the bake mix instead of flour, you may need 1/2 to a 1/4 cup less liquid ingredients in your recipe. If you make a mistake, add a little more bake mix until the correct consistency for the batter is achieved.

I hope some of you have as much fun with this as I have!

On a Personal Note: Dana and I go back to about 1999, as far as I can remember knowing her. She is an amazing lady with enormous talent not only for producing wonderful cookbooks, but also in the area of marketing and she became a very famous public figure, who has touched many lives positively. If Dana Carpender has touched your life with her hard work, remember to visit her blog Hold the Toast and tell her so! Few people ever really turn around and say, thank you, but I think if reminded, many more would. She has been through a particularly tough couple of years, so your thank you's would really go a long way to making her feel better.

8 comments:

Amy Dungan (aka Sparky's Girl) said...

This is cool Jennifer! Congrats!

Jennifer said...

Thanks, Amy! I was so surprised as Dana actually approached me about this. Someone asked her for a low-carb bake mix and another asked her for a gluten-free bake mix. That's when I was inspired to come up with my gluten-free bake mix.

Trouble is, I don't think the people who would like to know about it have a clue that it exists on this blog. Maybe Dana's post will get the word out. That would be wonderful.

Twisted Cinderella said...

Thanks so much for sharing this! That is great!

Jennifer said...

You're welcome,Twisted Cinderella. Hopefully, people will still want my books for the many tried and true dessert and baking recipes employing this bake mix.

Anonymous said...

Hi Jennifer,

Thank you for the hint about using coconut flour in place of whey protein powder. I have been asking around about substitutes and this sounds like another great alternative to the expensive powders...
Flora

Jennifer said...

You're very welcome, Flora. Coconut flour adds a nice flavor to the bake mix as well, without being overpowering or easily discernible. Happy baking! Thanks for commenting. Appreciate it!

MaryB said...

Thanks Jennifer! I'm so happy I found your blog ... having just begun to bake my own low carb treats. With some recipes I have been disappointed with the results ... but your bake mix will help enormously. I like the pictures that you post of your finished product ... and hopefully I'll get the same results.

I had just purchased coconut flour and had been wondering how to use it ... thanks for including it in your bake mix!

Mary

Jennifer said...

Thank you, Mary. I hope you will have lots more success in low-carb baking in the future. Believe me, it is a learning curve - it was the same for me in the beginning. Hope to "see" you around more on my blog. That would be super!

Have a lovely day!