That is right Jo.... banana flavoring is great. The almond flour is really good with it but I like using the Golden flax that I buy from Walmart to lower the carbs. The meal I show in the pics has only 1 carb. I count that because I used egg beaters in the mix. The hard boiled egg is a egglands best egg. They list them as 0. The link for the flax is here:
http://www.walmart.com/ip/Wild-Roots-Milled-Golden-Flaxseed-16-oz/15716910?findingMethod=Recommendation:wm:RecentlyViewedItems I'm thinking it is 3 something for this big bag. I haven't seen it in all walmarts though but mine keeps it with the cereal next to the wheat germ and granola.... if yours doesn't have it I bet they would order it if you asked.
The almond flour will be a milder flavor for you.....especially for the banana nut.
Here is todays french toast (just sub out what ever flour you want)
1/4 cup golden flax (or what ever you like)
1 Tbs butter
1 egg (or 1/4 cup egg beaters)
1/2 tsp baking powder
1 Tbs heavy whipping cream (mine was 0 carbs)
1 tsp vanilla
sprinkle of nutmeg and cinnamon (maybe 1/2 tsp of each? LOL to your taste
)
pinch of salt (don't forget this it makes a difference)
1 Tbs zylitol or other sweetener sometimes more. (I like mine sweet)
I notice that using the egg beaters made for a thinner batter. That made it easier to spread out in the containers. Also I liked doing it in two different ones rather than one and cutting it in half. Keep in mind that the texture will not be like a regular piece of bread, but you can really add some flavorings to make it wonderful. Don't be afraid to add lots of spices.... I use so much more spices since I started eating this way.
I poored a serving of SF maple syrup on and it was really good.......very filling. I was full all day...LOL
For my banana nut I just change out the vanilla with banana flavoring and throw in some nuts. Very good with the coffee in the morning.
I think one of my most favorite is the chocolate though. Suz came up with the idea of adding a little mayo to the mix and it makes it so moist!! A very good idea... I have a old recipe for scratch cake that calls for mayo. Play around with it girl....There may be a flavor out there for you. I'm wondering if it isn't a texture thing for you though...? Let me know if you try it
