Fat To Skinny
Videos => FAT TO SKINNY Cooking Show => Topic started by: Doug Varrieur on September 29, 2010, 09:02:09 AM
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We had a great pumpkinny time cooking all these recipes for you......ENJOY!! ;)
Low Carb Pumpkin Bread and Cookies (http://www.youtube.com/watch?v=es8zGLWz1gA#)
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Write out recipe in printable format? Pwease? ;D
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Doug: I like print versions as well. I went ahead and printed them out for Beebs & myself. Could you just verify that I didn't forget anything. Thanks.
PUMPKIN BREAD - Makes 2 large loaves or 4 small
1) Stir together:
4 egg whites
1 cup xylitol
2) Add:
2 cups pure pumpkin (not pumpkin pie filling) and whisk together well.
3) In a separate bowl:
1 ½ cups soy flour or almond meal
1 ½ cups golden flax flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground allspice
2 tsp ground cinnamon
½ tsp ground cloves
4) Pour dry ingredients into wet ingredients. Whisk well.
5) Pour into 2 greased loaf pans (or 4 small)
6) Bake at 350º for 60 minutes or until toothpick inserted comes out clean.
PUMPKIN BUTTER
Cream together and use for sliced pumpkin bread:
2 Tbsp. soft butter
1 tsp pumpkin pie spice
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Doug: Please check the ingredients on the Pumpkins Cookies as well. Thanks.
PUMPKIN COOKIES
1) Cream together in large mixer bowl (using whip attachment):
½ cup room temperature butter
¾ cup xylitol
2) Add:
1 egg
1 cup pure pumpkin (not pumpkin pie filling)
2 tsp. vanilla
Whip together.
3) In another bowl, mix together:
2 cups soy flour or almond meal
½ cup protein powder
1 tsp. baking powder
1 tsp. baking soda
3 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp salt
4) Add to wet ingredients in mixer bowl. Mix well with dough beater
5) Make cookie dough into balls and press down a little with a spoon or fork
6) Bake on cookie sheet lined with parchment paper at 350º for 20 minutes.
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Well done....:) one little mistake and I fixed it...Thanks! ;D
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Well done....:) one little mistake and I fixed it...Thanks! ;D
Thanks for checking Doug. It is hard to copy from video to paper without making an error. I checked to see what I missed and found it. I didn't have enough cinnamon which I'm glad you caught because I love cinnamon. I'm going to be making the crustless pumpkin pie, pumpkin bread and pumpkin cookies and taking them to my sister's for Thanksgiving dinner on Sunday. There will be 17 of us for dinner. As I mentioned in a previous post, my brother-in-law started FTS 1 week before I did and my sister and niece can't have gluten, so there will be lots of "safe" choices for dinner.
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Pumpkin Bliss!!!!!
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Doug, my pumpkin bread is in the oven right now, almost ready to come out. They don't look like they have raised any in the pans. I made the 2 large loaves. Your mini loaves looked like they raised in the pans. I do have to say my kitchen does smell wonderful. Hopefully it tastes good even if they look squatty.
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Was your pumpkin bread tasty? ::)
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I made pumpkin muffins! I made up the recipe as I went and they turned out unbelievably moist and delicious!! OMG, so good!
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Post that recipe too. I still have an extra can of pumpkin to use up.
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Why is my stuff always nasty and everyone elses is so good...Sigh :'(
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Well it went SOMETHING like this: (measurements are approximate of course...it's ME, remember?) And, I won't have a carb count at the end...so Beebs...just walk on by! LOL
1 1/2 cups of almond flour
1/2 cup soy flour
1/2 cup xylitol
2 tsp baking powder
pumpkin pie spice (no clue how much I put in, I shook the shaker right into it)
2 eggs
1 can of organic pumpkin
about 1/8 cup vegetable oil (don't know if I really needed it or not, but they sure were moist)
Mix all ingredients above and put in cupcake papers in the cupcake cooking pan thingy (Beebsish). Top each cupcake with a few sprinkles of chopped walnuet and bake at 350 degrees for about 25 minutes. Check the center with a toothpick or other sharp object thingy.
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Was your pumpkin bread tasty? ::)
Yes, it was very tasty, although mine was only 1 1/2 inches high. I also made the pumpkin cookies today and they were good too, although I didn't have to leave them in the oven the full 20 minutes.
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Did you use soy flour or almond meal? Are you sure your leavening agents are within date (baking powder and baking soda)? Finally, what altitude are you at?
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Did you use soy flour or almond meal? Are you sure your leavening agents are within date (baking powder and baking soda)? Finally, what altitude are you at?
I used soy flour. My baking powder is new, but the baking soda has been in the cupboard for a while. The internet says the altitude here is 625 ft). I border Buffalo, NY, so altitude is not an issue. Could be the baking soda. It does taste delicious, just looks funny. I may try and do it again with new baking soda since I am taking it somewhere. I'll just put the flat ones in the freezer to enjoy later.
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Approx. carb count for pumpkin bread & pumpkin cookies (does this sound close?):
PORTION CONTROL, even though they are low carb, the carbs still add up.
Net Carb Count for Doug's Pumpkin Bread
Egg whites – 0
Xylitol – 0
2 cups pumpkin – 36 (can say 6 per 1/3 cup)
Soy flour - 30 (5 per ¼ cup)
Flax Flour – 0
Salt – 0
Baking soda – 0
Baking powder – 2.4
Nutmeg - .66
Allspice – 1.01
Cinnamon – 1.2
Ground cloves – 0
Total for recipe = 71.27 divided by 2 loaves – 35.64
Approx. 20 slices per loaf – 1.78. Round it up to 2 net carbs per slice to make room for calculation errors.
Net Carb Count for Doug's Pumpkin Cookies
Butter – 0
Xylitol – 0
Egg - .6
1 cup pumpkin – 18
Vanilla – 1.6
Soy Flour – 40
Protein powder – 0
Baking powder – 1.2
Baking Soda – 0
Cinnamon – 1.8
Nutmeg - .33
Ground cloves – 0
Salt – 0
Total for recipe = 63.53 divided by 36 cookies = 1.76 per cookie – Round it up to 2 per cookie to make room for calculation errors.
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My soy flour is 4 per quarter cupbut close enough. You are correct, portion control is the key to these and any other baked goods recipes which include soy flour as a base. These are wonderful recipes to get you through the holidays. This way you have cookies and breads to bring to dinner parties, office functions etc and you'll be able to to have your cake and eat it too. :)
Approx. carb count for pumpkin bread & pumpkin cookies (does this sound close?):
PORTION CONTROL, even though they are low carb, the carbs still add up.
My carb count is also much lower on pumpkin, 4 net carbs per 1/2 cup so the total for my bread is- 45.27 for two loaves, 22.64 per loaf
My carb count for the cookies comes out to, 45.53
As you can see choosing the right products with the lowest carb counts is crucial, my bread was 26 carbs less than yours and my cookies are 18 carbs less than yours
Net Carb Count for Doug's Pumpkin Bread
Egg whites – 0
Xylitol – 0
2 cups pumpkin – 16
Soy flour - 24 (4 per ¼ cup)
Flax Flour – 0
Salt – 0
Baking soda – 0
Baking powder – 2.4
Nutmeg - .66
Allspice – 1.01
Cinnamon – 1.2
Ground cloves – 0
Total for recipe = 27.27 divided by 2 loaves – 22.64
Approx. 20 slices per loaf – 1.13 net carbs per slice.
Net Carb Count for Doug's Pumpkin Cookies
Butter – 0
Xylitol – 0
Egg - .6
1 cup pumpkin – 8
Vanilla – 1.6
Soy Flour – 32
Protein powder – 0
Baking powder – 1.2
Baking Soda – 0
Cinnamon – 1.8
Nutmeg - .33
Ground cloves – 0
Salt – 0
Total for recipe = 45.53 divided by 36 cookies = 1.26 per cookie – Round it up to 2 per cookie to make room for calculation errors.
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Doug, I remade my pumpkin bread to see if it made a difference with new baking soda & baking powder. The baking powder that I thought I bought not too long ago, I had written the date on it when I opened it, and it said Oct. 18/09. It didn't seem that long ago. So I started again with new containers of both, I even whipped my egg whites slightly and my pumpkin bread still didn't raise any higher than when I put it in the pan. It still tastes great though, just looks a little squatty.
I was wondering if the boughten canned pumpkin (I have E.D. Smith) is denser than the fresh pumpkin you used, therefore making the loaf heavier and that might be why it didn't raise. I see on the Crustless Pumpkin Pie recipe you got 26 net carbs for the whole pie. I got 58.5. The E.D. Smith canned pure pumpkin is 6 net carbs per 1/3 cup x 3 cups = 54 just for the pumpkin. That's why I'm thinking the canned is denser.
75 ml = 1/3 cup (it says 1/3 cup on the can, but 75 ml on their website)
http://www.edsmith.com/web/edsmith-products.nsf/prodbycat/2A927AE38188B9AF8525720B005E1519?OpenDocument (http://www.edsmith.com/web/edsmith-products.nsf/prodbycat/2A927AE38188B9AF8525720B005E1519?OpenDocument)
Oh, and my Crustless Pumpkin Pie is in the oven right now and it looks and smells amazing.
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Fresh pumpkin is 4 grams per 1/2 cup so there's certainly a difference, could be density I suppose. You are also at a different elevation than me.....even cans of pop are very fizzy at 4000 feet. I think what I would do is reduce the pumpkin to 1/1/2 cups and double the baking powder. I would also let it rest for 10-15 minutes before putting it in the oven....lets see how that works out. You are using pure pumpkin without any salt added in the can right? Salt can make a difference as well. Let me know how the pie turns out :)
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I thought your carb count in the pumpkin you're using sounded high. I went back into our cabinet and Umpa bought Libbys brand 100% pure pumpkin....it's also 4 net carbs per 1/2 cup.
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Net Carb Count for umpa's Pumpkin Bread
Egg whites – 0
Xylitol – 0
2 cups pumpkin – 16
Soy flour - 24
Flax Flour – 0
Salt – 0
Baking soda – 0
Baking powder – 2.4
Nutmeg - .66
Allspice – 1.01
Cinnamon – 1.2
Ground cloves – 0
Total for recipe = 45 divided by 2 loaves – 22.5
Approx. 20 slices per loaf – 1.1 per slice
You could cut the carbs using other flours.I almost never use soy because its so high when you need large amounts,but its all I had.
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Well, the pie smelled good and looks good, I won't know until tomorrow how it tastes. As for the pumpkin bread, I'll just slice it and call it pumpkin fingers. It does taste good, just a little higher in carbs than yours. Next time I'll see if I can find Libby's' pumpkin instead of the E.D. Smith since the carb count is so different. Sometimes in a small town there is not a lot of choice as far as brands. I'll start looking way ahead next time I decide to bake. Thanks for your help.
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You bet, that's what we're here for :) Shake up the can of whip cream, you'll love your pie!
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I saw a good stash of Libby's 100% pure pumpkin today in Winston-Salem at a Lowe's Food Store so I bought two cans. I can't wait to make my pumpkin muffins again. They are so stinking yummy!!! I may use one can for the crustless pie, though. That sounds so good.
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I love the muffin idea! Way to go owensmath. ;)
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I wonder how it will come out with my zero carb coconut flour
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I wonder how it will come out with my zero carb coconut flour
Hi Alex! :)
I imagine it would be good.
Give it a try and let us know how it turns out.
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Alex where did you get zero carb coconut flour? I have seen coconut flour but it is very high in carbs.
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It's called Coconut secret. Raw unheated coconut flour. It's says 8 carbs and 8 dietary fiber which makes its zero. I'm going to take a pic a post it. Btw I bought at whole foods
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I havent tried it yet Alex ,report back ;)
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It's called Coconut secret. Raw unheated coconut flour. It's says 8 carbs and 8 dietary fiber which makes its zero. I'm going to take a pic a post it. Btw I bought at whole foods
Hi Alex! :)
Now that's weird?... :-\
While I was at Netrition.com, I happened to see "Coconut Secret Raw Coconut Flour".
http://www6.netrition.com/coconut_secret_coconut_flour.html (http://www6.netrition.com/coconut_secret_coconut_flour.html)
Also saw it here:
http://www.iherb.com/Coconut-Secret-Raw-Coconut-Flour-1-lb-454-g/24097?at=0 (http://www.iherb.com/Coconut-Secret-Raw-Coconut-Flour-1-lb-454-g/24097?at=0)
Both online stores claim it has 3 net carbs per 2 Tablespoons.
Are you looking at a different product???
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Actually its weird because mine is 8 carbs 8 D fiber. I even emailed it to Doug for his review. I tried uploading the pic buy it says to big of a file
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Hi Alex! :)
I found the packager's web page for this product.
It also says that it has 3 net carbs per 2 TBSP.
http://www.coconutsecret.com/flour2.html (http://www.coconutsecret.com/flour2.html)
I'm beginning to wonder if you got a bootleg version of this product.
Where did you get it?... Whole Foods?
I would talk to them about this discrepancy.
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Mornin Alex, I reviewed the label on the coconut flour you sent a pic of and it indeed looks like a zero net carb product
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Mornin Alex, I reviewed the label on the coconut flour you sent a pic of and it indeed looks like a zero net carb product
Hi Doug! :)
Now I'm even more confused. :-\
Below is a picture of that same product with it's nutrition label taken from;
http://www.coconutsecret.com/flour2.html (http://www.coconutsecret.com/flour2.html)
What does the nutrition label look like for the product label you have?
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Tony I erased it from my email but Alex sent it to me from the back of the package..... it was definitely 8 and 8. Now with that said who knows which label is older or even correct. I've seen manufacturers change labels under pressure, in fact Umpa was looking at Ole tortillas yesterday and the label has now changed to reflect 5 net carbs per tortilla. Maybe Alex will resend the label pic.
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I've seen manufacturers change labels
Bertolli has changed their carb count on their alfredo sauces. The sauces I had when starting FTS were 3 carbs for 1/4 cup...now the jars all read 2 carbs for 1/4 cup...I just used the last jar that had 3 carbs, it looks like they have decreased the amount of sugars they are using the recipe.
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Tony I erased it from my email but Alex sent it to me from the back of the package..... it was definitely 8 and 8. Now with that said who knows which label is older or even correct. I've seen manufacturers change labels under pressure, in fact Umpa was looking at Ole tortillas yesterday and the label has now changed to reflect 5 net carbs per tortilla. Maybe Alex will resend the label pic.
OK, Doug. :)
Since the packager may have changed the label, it's entirely possible that the one on the package Alex bought is accurate for that package.
But, no longer accurate for newer batches.
I just called Leslie's Organics (the packager) who states the label on the website is current and accurate.
But to solve the mystery, the nice lady I spoke with (Zoey) will contact the owner for a definitive answer and call me back.
She also stated that the product is pure coconut meat without any additives whatsoever.
When I hear back, I'll post her response.
The thought of a zero net carb flour is quite exciting!... I hope it's still true. ;)
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Tony, Bob's Red Mill Golden Flax Seed Flour is a zero and delicious. ;)
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I haven't tried the coconut flour yet,Flax and golden flax are zeros and on my "super" foods list.They are packed with omegas that are released when you heat them ;)
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I bought the golden flax one too and I'm going to make chicken and dumplins. Yummy
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I cant remember who did dumplings alex,try one in just broth before you try to put them in your chicken pot that way if the dumplings fall apart you still have your chicken ;)
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Thanks Umpa. That's a good idea. I will make tomorrow. I volunteered at the soup kitchen today and got home late. I wish it was cold outside.
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Tony, Bob's Red Mill Golden Flax Seed Flour is a zero and delicious. ;)
Hi Doug! :)
I love flax seed meal. But in some recipes, it tends to be a bit overpowering and heavy.
I was looking for a milder and lighter alternative to flax seed meal that is zero carb.
Coconut is uber mild.
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I haven't tried it yet Tony.Have you tried cutting your flax with soy protein powder? You can mix 1/4 cup 0 carb soy protein powder with 3/4 cup flax/golden flax to lighten it up.There are some beautiful protein powders that are flavored like chocolate,strawberry and vanilla. :)
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I haven't tried it yet Tony.Have you tried cutting your flax with soy protein powder? You can mix 1/4 cup 0 carb soy protein powder with 3/4 cup flax/golden flax to lighten it up.There are some beautiful protein powders that are flavored like chocolate,strawberry and vanilla. :)
I have Umpa. But the flax flavor is so strong, it still jumps out at ya.
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Enjoy your pumpkin!