TNT RecipesIf you have a yummy recipe that fits in with the Campbell and Voleck's new book, The TNT Diet, put it here. Or get some recipe ideas if you are bored with eating boiled eggs and tuna out of a can!
In the end, my wife decided to make cookies for her students' final exam tomorrow so, instead of getting in her way, I mixed a half a scoop of chocolate whey powder with a small amount of almond butter and nuked it for 20 secs. Then, I spread it on a banana sliced length-wise and nuked it a little longer. Not as good as PB cookies, but it hit the spot! [img]smile.gif[/img]
Originally posted by Q.: In the end, my wife decided to make cookies for her students' final exam tomorrow so, instead of getting in her way, I mixed a half a scoop of chocolate whey powder with a small amount of almond butter and nuked it for 20 secs. Then, I spread it on a banana sliced length-wise and nuked it a little longer. Not as good as PB cookies, but it hit the spot! [img]smile.gif[/img]
My kids (and I) love banana and pb "sandwiches". I slice a banana in half length-wise, spread pb in the middle and reassemble. Easy to eat, easy to make and very tasty.
Originally posted by McCarley: I have a couple of questions...
1. What if I don't have splenda, what can I use instead or can I just keep it out altogether?
2. What is the difference between vital wheat gluten flour and wheat flour?
1. You should be able to use any artificial sweetener that is designed for baking. They usually say that they measure cup for cup, as sugar. Liquids and "regular" artificial sweetener have little volume, so I doubt if they'd work out well in the recipe.
2. Vital wheat gluten flour is a baking additive. It is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough.
It's often added to breads that don't contain a large amount of wheat flour, since other grains lack a lot (or any) gluten. It can also be added to whole grain breads to give it additional 'rise.' Gluten is a requirement for binding the dough so that it will rise. Gluten is very high in protein, and low in carbs and fat.
By the way, if you read my follow-up post to my experimental modification to the original cookies, they failed...
Oh yeah. Whole wheat flour is flour milled from the whole grains of wheat, with nothing removed.
Wheat flour (that doesn't say "whole wheat" or "whole grain") is normal flour, which comes bleached, unbleached, enriched, as bread flour, course flour, etc. All of these have been processed to remove the shell, endosperm, etc. Most fiber and nutrients are gone.
I'm trying these with your recipe JP.... Bob's dad is very gluten intolerant and you never know what kind of alcohol is in the base of most vanilla.
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Gross. The splenda sweetens the cookies. Vanilla protein powder isn't all that sweet. Add protein? Yes. Taste good? No.
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Erythritol (natural sugar alcohol that doesn't cause that..uhh...bathroom problem) works well in these although they end up more crumbly. You'd have to use a bit more than the splenda because it isn't as sweet.
My god these cookies are delicious. I wish I wouldn't have came across this recipe because now I'm afraid I knocked myself out of ketosis last night eating 4 cookies. My only hope is that the cinnamon that I sprinkled on top will keep me from absorbing too many of the carbs in the peanut butter and splenda.
My god these cookies are delicious. I wish I wouldn't have came across this recipe because now I'm afraid I knocked myself out of ketosis last night eating 4 cookies. My only hope is that the cinnamon that I sprinkled on top will keep me from absorbing too many of the carbs in the peanut butter and splenda.
[quote=ToniL;481801]I made these with PB2 (powdered defatted peanut butter), XW8 (which doesn't have any sugar alcohols) and egg substitute and micellar milk.
oo I have tons of PB2. I shall try this. I use liquid splenda concentrate (no calorie adding malto or dextrose) plus stevia and erythritol. Lesse how that turns out.
Packets have fewer carbs and calories than the stuff in the box. The stuff that measures like sugar has the most. Well, except for that crap that "for baking" that's actually just 50% sugar and 50% "measures like sugar" Splenda or Equal or Sugar Twin.
And, not that anyones said anything about this one, but in case no one's noticed, that Sugar Twin brown sugar? It's half brown sugar.
sort of - the splenda quick packs are certainly available - 1C worth of sweetening per little pack. AFAIK no fillers to add carbs (but open to correction as I haven't read the ingredients list).
the drop by drop kind - not in US stores - I get mine from here.
there is a resource list here
assuming what I think is true about the liquid: I would think you could also dilute the quick pack into 1C water (water + quick pack = 1C) and then repack it yourself into a squeeze bottle for measure-for-measure use in smaller quantities. Or even in less water and use a dropper (do the math yourself to get the sweetening power per drop depending on your dilution).
Well I have mine in the oven just now - can't wait to see what comes out. As for the splenda, I found that the Wegmans here sells it in a resealable package, so no opening packets here.
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