I like the idea of using this recipe as stuffing.  I was thinking of making the muffin recipe with poultry seasoning, breaking it in pieces and setting it out to get a little stale or popping it in the oven for a little bit to get stale.  Then I was going to saute a little celery and onions in butter and toss with the stale "bread" pieces, wrap in tinfoil and put in the oven while I had something else in there, that way I didn't have to dirty another pot.

I made this as pancakes the other day and they were delish!!  Topped with SF syrup, what a treat...and no guilt!!  Beebs about your bread turning lumpy, maybe it's because your baking powder is not mixed in evenly.  I stir the baking powder into the flax meal with a fork and make sure there are no white clumps before I stir it into the butter and egg.  If the baking powder is evenly distributed it shouldn't be lumpy.  Then I just stir it altogether with a fork until smooth.  I don't get out the hand mixer for that.

Welcome to the forum RNBeachgirl!!  You have come to the right place.  You will be amazed how quickly your blood sugars come down along with the weight.  Everyone here is so helpful and encouraging.  Good luck with your new journey, for you and your daughter as you both get your health on track.

This is what I did:  Where is says "Embedding disabled by request", click on the words underneath that say "Watch on YouTube". When you click on that you will see that your computer brings up the message (below your search bars and favorites and above the black screen where the video should be) "Pop UP blocked.  To see this pop-up or additional options click here".  When you click on it the top option is "Temporarily allow pop-ups".  Click on that and then go back and click on "Watch on YouTube", and now you can watch the video.   

Romarc, I made it just like the recipe in Doug's book, page 167.  I used Hellman's mayonnaise, butter, salt & pepper, the only thing I did differently was when I took the cauliflower out of the water I put it in a strainer to drain some of the water and then pat the pieces dry as I put them into the food processor.  We ate it for supper that night and I put the rest in a few small containers in the freezer.  My husband even ate it last night and if it would have smelled or tasted strong he would not have eaten it.

Tonight I ate the cauli mashed that I had put in the freezer.  It tasted fine.  As I said I had  patted the cauliflower dry before I put it in my food processor.  I heated it up in the microwave from a frozen state and it wasn't watery, nor did it seem to taste any different than eating it fresh.  This will be great , to be able to put a bunch of small containers of it in the freezer to be prepared for a quick side dish when I need one without hauling out the food processor every time.

Umpa, I had made this recipe for Spinach Slaw for a dinner when we had company one time last year and everyone asked for the recipe after.  I thought it might be a good one to use for Thanksgiving instead of the standard cabbage coleslaw and need some help to convert it over.  The honey is the key ingredient because it gives the dressing a nice "sweet" taste and not sure what will give it that same taste.  It makes a huge amount of slaw, so I cut the amount of vegetables in half.  I still made the same amount of dressing to be sure to have enough.

SPINACH SLAW
12-16 Servings
Prep: 20 min. + chilling

Ingredients
8 cups shredded iceberg lettuce
5 cups shredded spinach
4 cups shredded red cabbage
3 cups shredded green cabbage
1 cup mayonnaise
1/4 cup honey
3/4 to 1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat (if you toss too early it will go too limp). Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 cup) equals 132 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 163 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.