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Flax/Protein Bread Recipe
 

Chris Shugart
Director of Content

Join date: Oct 2002
Location:
Posts: 17208

Weevo wrote:
I'm thinking of making the sweet flax bread recipe out of half flax half almond flour, or all almond flour, and adding cinnamon and apples. Maybe raisins too. Sounds good.


This should work out well. I've done something similar.

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duodie
Level 2

Join date: Jul 2010
Location: Quebec, CAN
Posts: 120

i'm gonna do one but ill remove an egg since i'm adding a banana and blueberries,i think this will keep it moist enough..oh and maybe a touch of coco powder ;p pic to come.

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duodie
Level 2

Join date: Jul 2010
Location: Quebec, CAN
Posts: 120

Banana and blueberries

Turned out good.

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Chris Shugart
Director of Content

Join date: Oct 2002
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duodie wrote:
Banana and blueberries

Turned out good.


Sounds like a great combo!


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Weevo
Level 10

Join date: Sep 2008
Location: Pennsylvania, USA
Posts: 755

Just made a cinnamon apple version yesterday using half flax and half almond flour. It was awesome, especially with chunky peanut butter.

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duodie
Level 2

Join date: Jul 2010
Location: Quebec, CAN
Posts: 120

Used some mini loaf pan, I used pink sea salt which i think is to strong to dose at 1/4tsp otherwise,its going to make some nice peanut butter banana sandwich!

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Chris Shugart
Director of Content

Join date: Oct 2002
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duodie wrote:
Used some mini loaf pan, I used pink sea salt which i think is to strong to dose at 1/4tsp otherwise,its going to make some nice peanut butter banana sandwich!



Nice and rustic looking!

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sanshin
Level 5

Join date: Jun 2004
Location: Illinois, USA
Posts: 65

I made mini-muffins with the basic recipe. Hello breakfast!

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Chris Shugart
Director of Content

Join date: Oct 2002
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sanshin wrote:
I made mini-muffins with the basic recipe. Hello breakfast!


Good idea! I haven't tried that with the flax bread yet.

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Jason B
Level 5

Join date: Oct 2002
Location: Nebraska, USA
Posts: 453

tried this one and it was a bit "flax-y"...will try it with almond flour next time...

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Chris Shugart
Director of Content

Join date: Oct 2002
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Jason B wrote:
tried this one and it was a bit "flax-y"...will try it with almond flour next time...



I haven't tried this yet, but I'm thinking half flax, half almond flour would be cool.

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Weevo
Level 10

Join date: Sep 2008
Location: Pennsylvania, USA
Posts: 755

^^ Done that. It's good. Made a cinnamon raisin version.

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zeik09
Level 1

Join date: Feb 2010
Location:
Posts: 52

i tried the pumpkin flax bread last night. FAIL! Is their a difference between milled flax seed and flax meal? I used flax meal and on the outside, it looked right, nice crust...but the inside was a dense, wet, gooie mess...looked totally uncooked, even after baking an additional 20-30 mins. I'm so bummed because I was so looking forward to pumpkin flax bread with homemade almond butter & blueberry spread...:(

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Weevo
Level 10

Join date: Sep 2008
Location: Pennsylvania, USA
Posts: 755

^^ I've had that happen to me. Just cup it up into pieces and bake them like cookies.

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zeik09
Level 1

Join date: Feb 2010
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Posts: 52

Weevo wrote:
^^ I've had that happen to me. Just cup it up into pieces and bake them like cookies.



I tried that. but it's like only the outside cooked. the inside was still wet and gooey. i just threw it out. so strange. i can't use almond flour b/c my kid is allergic to nuts...tried garbanzo bean flour and that stuff is nasty. maybe coconut flour.

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Weevo
Level 10

Join date: Sep 2008
Location: Pennsylvania, USA
Posts: 755

Okay, just made it and ate about 1/4 of it. Definitely good. The recipe I used is as follows:
1 can pumpkin (about 1.75 cups)
1 cup fat free cottage cheese
8oz fat free cream cheese
2 tsp vanilla
splenda
assloads of pumpkin spice

Crust was made out of crushed almonds/walnuts and omega 3 butter. The whole thing clocks in at only 1700 calories and is very filling.

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Greengloves
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Join date: Feb 2011
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Posts: 1

Mr. Shugart, Just want you to know how thankful I am for this recipe! I'm literally making it right now! Here's some advice, for a sweet as sugar taste, I prefer using Truvia's natural no cal sweetener!

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Chris Shugart
Director of Content

Join date: Oct 2002
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Greengloves wrote:
Mr. Shugart, Just want you to know how thankful I am for this recipe! I'm literally making it right now! Here's some advice, for a sweet as sugar taste, I prefer using Truvia's natural no cal sweetener!



You're welcome.

I keep a little Truvia on hand, but much prefer Splenda. Nice to rotate them though when it comes to coffee. Recent try: coconut sap. Not super great, but okay.

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LiquidMercury
Level 3

Join date: Mar 2007
Location: Georgia, USA
Posts: 3238

Anyone noticed the pumpkin takes longer to cook than the regular version?

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Chris Shugart
Director of Content

Join date: Oct 2002
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LiquidMercury wrote:
Anyone noticed the pumpkin takes longer to cook than the regular version?



Yes, and it may retain that moist or slightly undercooked texture a bit. That's natural, even when it's "done."

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LiquidMercury
Level 3

Join date: Mar 2007
Location: Georgia, USA
Posts: 3238

Either way tasted good, though I used all flax and no almond flour for costs purposes and a bit lower calories.

5 omega 3's
2 tbsp coconut oil
2 cups flax meal
1/2 cup water
1 can pumpkin
1 cup splenda
cinammon/pumpkin spice/nutmeg - lots

Turned out very very tasty though without the pumpkin tastes even better since it cooks all the way through.

Also tried your bon bon's recipe tonight - fricken amazing. PB2 is the gift from the gods.

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Chris Shugart
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Join date: Oct 2002
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LiquidMercury wrote:

Also tried your bon bon's recipe tonight - fricken amazing. PB2 is the gift from the gods.


Amen.

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iDrDan
Level 5

Join date: Oct 2011
Location: Colorado, USA
Posts: 1241

CS, do you have any issues baking with protein powder? Will the protein denature or be negatively affected by the high heat used during baking? I have all my ingredients to whip up a batch of Flax/Protein Muffins tonight. I'm thinking about doing half with pumpkin and spreading them with natural pb...we'll see how a pumpkin/pb combo tastes.

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Chris Shugart
Director of Content

Join date: Oct 2002
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Posts: 17208

vacuumcleaner11 wrote:
CS, do you have any issues baking with protein powder? Will the protein denature or be negatively affected by the high heat used during baking? I have all my ingredients to whip up a batch of Flax/Protein Muffins tonight. I'm thinking about doing half with pumpkin and spreading them with natural pb...we'll see how a pumpkin/pb combo tastes.



I talked to Biotest guys about this and they said that the protein is fine. It would take several hours of high heat to change any of the properties. So, no prob with these shorter cooking times.

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bassist127
Level 4

Join date: May 2010
Location: Maryland, USA
Posts: 211

I added cinnamon, pumpkin seeds, half a scoop of MD (low carb), and a little bit of PB2.

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