RECIPE: Flax Cereal
I think I've finally worked out a recipe for flax cereal that I really like. I
got the ideas for it from basic flax cereal recipes and ideas people have posted here. When I first tried making some, the flax was way too slimy for my preference. Then I saw a suggestion of mixing it with almond meal. Better, but the overwhelming almond aroma made me think of cyanide and old cars, and it was still somewhat slimy. Then I got the bright idea of adding a tbl of oat flour. That cut down on the slime factor significantly and, although it added more carbs, it added a texture dimension that I've missed since starting low-carb. I saw some hazelnut flour at Trader Joe's and bought some last week. That made a BIG difference in the aroma, and I prefer it to the almond flour, at least for the cereal. Sometimes I flavor the cereal differently, but I mostly like a chocolate version (I used to eat chocolate flavored Malt-o-Meal when I could find it and have fond memories of it :-). I LOVE butter in hot cereal. BTW, this is NOT for induction. All carb counts are EFFECTIVE carbs, with the fiber counts already subtracted. Soooo, my new "standard" cereal recipe is: MOCHA FLAX CEREAL (1 svg) 1/8 cup (2 tbl) flax meal [3.679 carbs] 1/8 cup (2 tbl) hazelnut flour [1 carb] 1 tbl oat flour [3.375 carbs] 1 tsp unsweetened cocoa powder [.333 carbs] 1/2 tsp vanilla extract [.266 carbs] 1/2 tsp coffee extract (found at Whole Foods) [.266 carbs (guessing)] 1 Tbl butter [0 carbs] 30 drops liquid Splenda base [0 carbs] 3/4 cup hot water (add more or less to desired consistency -- the cereal soaks it up and expands quite a bit) I mix the dry ingredients in a cereal bowl while heating up water in microwave for about 1.5 minutes (1100 watts). Using a mini-whip, I mix in the water, then add the liquid Splenda and extracts. Then I add the butter and heat the whole thing in the microwave for about 1 min. It's still a little gummier than commercial cereal, but overall it's pretty good and I don't feel like I need to take a fiber pill on the days I have it. It comes out to just under 9 effective carbs/325 cals (the carb count would be higher with powdered Splenda). That works out fine for a single meal. I'm thinking of making up a big batch of the dry ingredients now that I've come up with a recipe that I like. It would have to be refrigerated because of the flax meal. The next time I make it I think I'll measure out the dry ingredients so I have an idea of how much to scoop out of a batch. For those of you who aren't familiar with previous posts about flax meal, you can sometimes find it at health food stores or on-line; if not, you can usually find flax SEEDS and use a coffee grinder to grind them into meal. DON'T use a food processor -- even my mini-processor doesn't do anything but spin the seeds off to the side. Once they have been ground to meal, they should be refrigerated to keep them from going rancid. I found a Mr. Coffee coffee grinder at Target for $9.99, and it's been a worthwhile investment. Flax meal is a great addition to to all kinds of things, including crusts, soups, salads, whatever! -- Saffire 205/183/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
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