almond "flour"

"Lass Chance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Im hot to make a flourless cake that calls for almond "flour". Should
the almonds be toasted in a dry skillet, before grinding in the
processor?

I use them as-is - either raw or blanched. Just be careful not to
over-process, although you'll still have a very good and usable result:
almond butter 🙂.

--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

"let them eat cake." -NOT

I have come to strongly suspect that eating simulated carb foods (like bread
or cake) patterns a dieter for a return to real carbs and failure.

There are many true low carbs foods. One should learn to find satisfaction
within that range. Thus, one may be part of the 5% who succeed and
maintain.

Cubit
311/169.0/165

"Lass Chance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Im hot to make a flourless cake that calls for almond "flour". Should
the almonds be toasted in a dry skillet, before grinding in the
processor?

LassChance

Start LC~5-16-05
202-188-165

OH! Wow. Im glad you told me that. LOL....yeah, I can see myself giving
it "one more" pulse....and having a big gob of goo instead of "flour".

OK---Im going in.....wish me luck.

Start LC~5-16-05
202-188-165

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"let them eat cake." -NOT

I have come to strongly suspect that eating simulated carb foods (like

bread

Quoted message said:

or cake) patterns a dieter for a return to real carbs and failure.

There are many true low carbs foods. One should learn to find

satisfaction

Quoted message said:

within that range. Thus, one may be part of the 5% who succeed and
maintain.

Isn't almond a true low carb food?

Just thinking - what is a low carb recipe, if not a combination of certain
low carb foods to make up other low carb foods? Does it matter whether
you're combining them into a cake or into a salad? Or are you saying we
should only have foods that don't tickle certain taste buds?

I use almond meal in several dishes - whether it's cookies or fish or
what...still low carb, still a source of calcium, EFAs, Vit.E...I guess I
fail to see what the problem is here...thanks 🙂.
--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

An amazing number of low carbers who have made goal go on to eating carbs
and regaining the weight, and more. Why are they so quick to return to
eating bread and cake?

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"let them eat cake." -NOT

I have come to strongly suspect that eating simulated carb foods (like

bread

Quoted message said:

or cake) patterns a dieter for a return to real carbs and failure.

There are many true low carbs foods. One should learn to find

satisfaction

Quoted message said:

within that range. Thus, one may be part of the 5% who succeed and
maintain.

Isn't almond a true low carb food?

Just thinking - what is a low carb recipe, if not a combination of certain
low carb foods to make up other low carb foods? Does it matter whether
you're combining them into a cake or into a salad? Or are you saying we
should only have foods that don't tickle certain taste buds?

I use almond meal in several dishes - whether it's cookies or fish or
what...still low carb, still a source of calcium, EFAs, Vit.E...I guess I
fail to see what the problem is here...thanks 🙂.
--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

Quoted message said:

I use almond meal in several dishes - whether it's cookies or fish or
what...still low carb, still a source of calcium, EFAs, Vit.E...I guess I
fail to see what the problem is here...thanks 🙂.
--

Yeah I have a friend who makes several very good things using almond flour.
I dont find it to be a trigger food. It was nice having the almond flour
wraps for the chicken salad she made!

Tori

--
Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I
stand right here"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/321/135

"Tori M." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeah I have a friend who makes several very good things using almond
flour. I dont find it to be a trigger food. It was nice having the almond
flour wraps for the chicken salad she made!

Do you have the recipe for the wraps?

Rich

Cubit wrote:
:: An amazing number of low carbers who have made goal go on to eating
:: carbs and regaining the weight, and more. Why are they so quick to
:: return to eating bread and cake?

An amazing number of low faters who have made goal go on to eating carbs and
regaining the weight, and more. Why are they so quick to return to eating
bread and cake?

::
::
:: "Sherry" <[email hidden]> wrote in message
:: news:[email hidden]...
::: "Cubit" <[email hidden]> wrote in message
::: news:[email hidden]...
:::: "let them eat cake." -NOT
::::
:::: I have come to strongly suspect that eating simulated carb foods
:::: (like bread or cake) patterns a dieter for a return to real carbs
:::: and failure.
::::
:::: There are many true low carbs foods. One should learn to find
:::: satisfaction within that range. Thus, one may be part of the 5%
:::: who succeed and maintain.
:::
::: Isn't almond a true low carb food?
:::
::: Just thinking - what is a low carb recipe, if not a combination of
::: certain low carb foods to make up other low carb foods? Does it
::: matter whether you're combining them into a cake or into a salad?
::: Or are you saying we should only have foods that don't tickle
::: certain taste buds?
:::
::: I use almond meal in several dishes - whether it's cookies or fish
::: or what...still low carb, still a source of calcium, EFAs,
::: Vit.E...I guess I fail to see what the problem is here...thanks 🙂.
::: --
::: Sherry
::: 364/320/195
::: low carb since 4/4/05
::: NEW - My Low Carb site: http://lowcarb.owly.net

Actualy I do.. This is actualy her recipe for egg noodles but she said she
added more almond flour to it to make it work for a wrap.

4 eggs
1 TBS water
1/2- 3/4c. flour (almond)

Beat the eggs and water together then add the almond flour. Fry on
med-low stove cooking through. Makes 10-12 noodles at 4-6".

As a noodle they work for lasagna.

Tori

--
Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I
stand right here"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/321/135
"rich" <[email hidden]> wrote in message
news:OgBwe.23561$Ff6.20932@trnddc09...

Quoted message said:

"Tori M." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeah I have a friend who makes several very good things using almond
flour. I dont find it to be a trigger food. It was nice having the
almond flour wraps for the chicken salad she made!

Do you have the recipe for the wraps?

Rich

Perhaps because they haven't found satisfying substitutes. If I want
something, not ever having it only makes me want it more. Having a similar
substitute can satisfy my longing.

In news:[email hidden],
Cubit <[email hidden]> stated
| An amazing number of low carbers who have made goal go on to eating
| carbs and regaining the weight, and more. Why are they so quick to
| return to eating bread and cake?
|
|

Cubit said:

"let them eat cake." -NOT

I have come to strongly suspect that eating simulated carb foods (like bread
or cake) patterns a dieter for a return to real carbs and failure.

There are many true low carbs foods. One should learn to find satisfaction
within that range. Thus, one may be part of the 5% who succeed and
maintain.

I'm usually hard core about psychological tricks that
feed an addiction, but where is the boundary for you?

Almonds are low carb to almost anyone but you don't
like making a cake from almond (with artificial
sweetener to make it sweet, right?) because it feeds
an addiction towards cake. Is this too much like
giving an alcoholic a near beer in your opinion?

How about "fautatoes" made by mashing cauliflower
and maybe adding some cheese or cream? It only uses
foods from the core Induction lists so is it a bad
idea as well?

I'm more inclined to think that the problem with a
cake made from almond flour is the artificial sweetener
and how it keeps the sweet tooth active than the
richening effect of the almonds. Rich can imply low
carb when done right and rich foods could make a
reasonable replacement that doesn't end up a
psychological trick. Almond butter low carb, snacks
made from almond butter okay. Almond paste sugared
high carb, almond paste with AS a trick, snacks made
from almond paste with AS worry me about a slippery
slope towards going back to real sugar.

And yet how much of my worrying about artificial
sweeteners is nonsense while I average a diet soda
every other day? When I've gone through months on
end without diet sodas my sweet tooth did get
steadily smaller but even some diet sodas, shrug.

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Perhaps because they haven't found satisfying substitutes. If I want
something, not ever having it only makes me want it more. Having a
similar
substitute can satisfy my longing.

*nod* actualy I have found that some subs. are better then the real thing to
me now.. I almost can not stand the taste of reg vanilla icecream anymore.

Tori

--
Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I
stand right here"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/321/135

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An amazing number of low carbers who have made goal go on to eating carbs
and regaining the weight, and more. Why are they so quick to return to
eating bread and cake?

Because they were on a diet instead of a WOE?

--
No Husband Has Ever Been Shot While Doing The Dishes

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

OH! Wow. Im glad you told me that. LOL....yeah, I can see myself giving
it "one more" pulse....and having a big gob of goo instead of "flour".

OK---Im going in.....wish me luck.

If you have a Trader Joe's nearby, you can buy Almond Flour there in the
nut aisle. I also like hazelnut flour.

--
Saffire
205/137/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Doug Freyburger wrote:
:: Cubit wrote:
:::
::: "let them eat cake." -NOT
:::
::: I have come to strongly suspect that eating simulated carb foods
::: (like bread or cake) patterns a dieter for a return to real carbs
::: and failure.
:::
::: There are many true low carbs foods. One should learn to find
::: satisfaction within that range. Thus, one may be part of the 5%
::: who succeed and maintain.
::
:: I'm usually hard core about psychological tricks that
:: feed an addiction, but where is the boundary for you?
::
:: Almonds are low carb to almost anyone but you don't
:: like making a cake from almond (with artificial
:: sweetener to make it sweet, right?) because it feeds
:: an addiction towards cake. Is this too much like
:: giving an alcoholic a near beer in your opinion?

Apparently so. Although LC ice cream is just fine, as are other items he
eats that use liquid splenda syrup.

::
:: How about "fautatoes" made by mashing cauliflower
:: and maybe adding some cheese or cream? It only uses
:: foods from the core Induction lists so is it a bad
:: idea as well?
::
:: I'm more inclined to think that the problem with a
:: cake made from almond flour is the artificial sweetener
:: and how it keeps the sweet tooth active than the
:: richening effect of the almonds.

But that can't be Cubit's objection. As he eats AS...

:: Rich can imply low
:: carb when done right and rich foods could make a
:: reasonable replacement that doesn't end up a
:: psychological trick. Almond butter low carb, snacks
:: made from almond butter okay. Almond paste sugared
:: high carb, almond paste with AS a trick, snacks made
:: from almond paste with AS worry me about a slippery
:: slope towards going back to real sugar.

Why go back to real sugar when you have a good subst?

The only real problem I see is eating too much of the substitute food.
That's a real problem with things that taste sweet. LC ice cream fits that
bill just as LC cake does.

IMO, the reason people backslide is because they forget that no matter how
thin (I hate that term) they are, they still carry around a fat person
inside. The same demons they had are still there, just controlled. Those of
us who were once really fat must remember that we must always fight the
battle. Some people just assume they have control and quit the struggle.
And they regain the weight because they are no longer trying to control it.
Slowly but surely. As a LCer, my plan is to always be a LCer and to always
fight the battle. So while I might have some cake, that will never signal a
return to eating high carb as a way of life. While I may on occasion
overeat, it will never become the rule rather than the exception. Also,
weight maintenance will always be an issue for me, and the demons are only
locked down, not vanquished.

IMO, the problem is what and how people think.

::
:: And yet how much of my worrying about artificial
:: sweeteners is nonsense while I average a diet soda
:: every other day? When I've gone through months on
:: end without diet sodas my sweet tooth did get
:: steadily smaller but even some diet sodas, shrug.

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

An amazing number of low carbers who have made goal go on to eating carbs
and regaining the weight, and more. Why are they so quick to return to
eating bread and cake?

I can't answer that...I don't know why they go back to eating carbs and
regaining weight...but I'm not seeing the connection between making low carb
recipes and returning to eating high carb foods.

I probably sound argumentative eh? Especially considering that so many
people on usenet seem to be...but I'm new and you're old <G> and that's why
I'm pressing for an answer to my question 🙂.

--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

Sherry wrote:
:: "Cubit" <[email hidden]> wrote in message
:: news:[email hidden]...
::: An amazing number of low carbers who have made goal go on to eating
::: carbs and regaining the weight, and more. Why are they so quick
::: to return to eating bread and cake?
::
:: I can't answer that...I don't know why they go back to eating carbs
:: and regaining weight...but I'm not seeing the connection between
:: making low carb recipes and returning to eating high carb foods.

The question make no sense coming from someone who eats ice cream!

Roger Zoul said:

Cubit wrote:
:: An amazing number of low carbers who have made goal go on to eating
:: carbs and regaining the weight, and more. Why are they so quick to
:: return to eating bread and cake?

An amazing number of low faters who have made goal go on to eating
carbs and regaining the weight, and more. Why are they so quick to
return to eating bread and cake?

Because bread and cake taste incredibly good?
--
"Ah. The searing kiss of hot lead; how I missed you.
I mean, I think I'm dying."

Now playing: "Adrian Belew - Walk Around the World"

Tarkus wrote:
:: On 6/29/2005 11:00:20 AM, Roger Zoul wrote:
::
::: Cubit wrote:
::::: An amazing number of low carbers who have made goal go on to
::::: eating carbs and regaining the weight, and more. Why are they
::::: so quick to return to eating bread and cake?
:::
::: An amazing number of low faters who have made goal go on to eating
::: carbs and regaining the weight, and more. Why are they so quick to
::: return to eating bread and cake?
::
:: Because bread and cake taste incredibly good?

Yeah, there's that!