I love the flavor of Grape Nut Flakes and I have found a few of my favorite recipes with this cereal off of the Kraft website. I forget about the low fat cooking when these come straight out of the oven -the ole butter gets smeared on! =) These are also perfect for those folks looking for low sugar muffins.
I found this recipe on a low-carb forum when Googling different low-carb websites--it sounds crazy, but the end result is amazing! To quote the original post:
"This makes a wonderful hamburger bun, it tastes like a whole wheat bun. It's very sturdy and holds up well with all the juiciness of a hamburger with all the fixings."
Note: you may need to add more ground flaxseed/flaxseed meal--the consistently of the "stuff" pre-microwaved should be thick and sort of pasty, like brownie batter, not liquidy.
This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator.
This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.
My husband is from the beautiful island of Jamaica. I made up this recipe for spice buns & he loves them. Excellent served with a slice of processed cheese. On the island they usually serve this during Easter with Tastee Cheese (canned cheese). Enjoy!