Flax meal and almond breakfast mix and scones (recipe)

As a "thanks" to this group whose archives I have been perusing and
learning from over the past month, I'm going to share some kitchen
experimentation I've been doing. I started with a recipe for a
breakfast hot cereal mix that I found in the "I miss Oatmeal" thread a
week or two back, and made my own breakfast mix. It was pretty good;
I then made it the basis of a scone recipe that also worked out pretty
well. So here they a

carla's Breakfast Mix
---------------------

1/4 c ground almonds
1/4 c flax meal
1 tbsp vanilla protein powder
1/2 packet splenda
1/2 tsp cinnamon
dash nutmeg
dash ginger
dash salt

Mix ingredients together and add hot water until it turns into the
consistency you like. The above mix makes a single large serving,
approx. 360 kCal, 26.7 g fat (2.3 g sat fat), 19.1 g carb (9.5 g
fiber), 17.3 g protein. 9.6 net carbs is a lot for some people, but
if you are eating 30-40 or more net carbs a day it's not too bad for a
very satisfying breakfast. I serve it with a tablespoon of cream.
And if you think the carbs are too high, have a half serving or try
the scones instead:


carla's Low-Carb Scones
-----------------------

1 large egg
1 tbsp melted butter
1/2 tsp vanilla extract
1 serving carla's Breakfast Mix, above
1/2 tsp baking powder
1/2 packet splenda (if additional sweetness is desired)

Mix the Breakfast Mix, baking powder, and extra Splenda (if desired)
and set aside. In another bowl, beat egg, add in melted butter and
vanilla extract. Stir into the dry ingredients to form a wet pasty
dough. Spoon onto a baking sheet sprayed with vegetable oil spray,
forming two scones. Bake at 375 degrees Fahrenheit for 16-19 minutes,
until top is firm and fork inserted in scone comes out clean.

One serving of breakfast mix makes two scones. Per scone, approx: 320
kCal, 27 g fat (9 g sat), 10 g carb (5 g fiber), 12 g protein.

I've mixed up big batches of the breakfast mix, and then used some of
it to make scones. One serving of the breakfast mix is basically a
heaping 1/2 cup, so I can just take two heaping 1/2 cups out of my
container of breakfast mix stored in the fridge, and make four scones
out of it.

Enjoy, and let me know your variations.

carla
237/223/165?

Thanks, Carla. I definitely plan to try this. I'll use the Splenda syrup
based to make my version. I want to eat a little more flax fat and less
meat fat in 2004.

BTW, a while back when I joined this group, lots of people use this format
in the subject line for recipes:

REC: Flax meal and Almond Breakfast Mix (and scones)

I liked that format because all you have to do is sort my subject to get all
of the recipes grouped together. Other people use RECIPE rather than REC,
but the latter is shorter.

You might wish to repost your recipe like that so it is easier to find
latter on when someone thinks "Man, I wish I had a scone recipe right this
minute". I do that all the time, even though I can google for one. I just
like to sort by subject, I guess. Anyhow, I've saved your post so I know
I'll have it

carla wrote:
:: As a "thanks" to this group whose archives I have been perusing and
:: learning from over the past month, I'm going to share some kitchen
:: experimentation I've been doing. I started with a recipe for a
:: breakfast hot cereal mix that I found in the "I miss Oatmeal" thread
:: a week or two back, and made my own breakfast mix. It was pretty
:: good; I then made it the basis of a scone recipe that also worked
:: out pretty well. So here they a
::
:: carla's Breakfast Mix
:: ---------------------
::
:: 1/4 c ground almonds
:: 1/4 c flax meal
:: 1 tbsp vanilla protein powder
:: 1/2 packet splenda
:: 1/2 tsp cinnamon
:: dash nutmeg
:: dash ginger
:: dash salt
::
:: Mix ingredients together and add hot water until it turns into the
:: consistency you like. The above mix makes a single large serving,
:: approx. 360 kCal, 26.7 g fat (2.3 g sat fat), 19.1 g carb (9.5 g
:: fiber), 17.3 g protein. 9.6 net carbs is a lot for some people, but
:: if you are eating 30-40 or more net carbs a day it's not too bad for
:: a very satisfying breakfast. I serve it with a tablespoon of cream.
:: And if you think the carbs are too high, have a half serving or try
:: the scones instead:
::
::
:: carla's Low-Carb Scones
:: -----------------------
::
:: 1 large egg
:: 1 tbsp melted butter
:: 1/2 tsp vanilla extract
:: 1 serving carla's Breakfast Mix, above
:: 1/2 tsp baking powder
:: 1/2 packet splenda (if additional sweetness is desired)
::
:: Mix the Breakfast Mix, baking powder, and extra Splenda (if desired)
:: and set aside. In another bowl, beat egg, add in melted butter and
:: vanilla extract. Stir into the dry ingredients to form a wet pasty
:: dough. Spoon onto a baking sheet sprayed with vegetable oil spray,
:: forming two scones. Bake at 375 degrees Fahrenheit for 16-19
:: minutes, until top is firm and fork inserted in scone comes out
:: clean.
::
:: One serving of breakfast mix makes two scones. Per scone, approx:
:: 320 kCal, 27 g fat (9 g sat), 10 g carb (5 g fiber), 12 g protein.
::
:: I've mixed up big batches of the breakfast mix, and then used some of
:: it to make scones. One serving of the breakfast mix is basically a
:: heaping 1/2 cup, so I can just take two heaping 1/2 cups out of my
:: container of breakfast mix stored in the fridge, and make four scones
:: out of it.
::
:: Enjoy, and let me know your variations.
::
:: carla
:: 237/223/165?

"Roger Zoul" wrote in message ...
Thanks, Carla. I definitely plan to try this. I'll use the Splenda syrup
based to make my version. I want to eat a little more flax fat and less
meat fat in 2004.

I haven't tried the syrup base yet. Is it far superior to the
powdered splenda for cooking? I know the powder has some filler.

BTW, a while back when I joined this group, lots of people use this format
in the subject line for recipes:

REC: Flax meal and Almond Breakfast Mix (and scones)

I liked that format because all you have to do is sort my subject to get all
of the recipes grouped together. Other people use RECIPE rather than REC,
but the latter is shorter.

It's funny; I had noticed that format while perusing the archives, but
I ended up not using it when I posted. I know that some newsreaders
seem to strip that kind of tag (like REC: or OT: or FOAK: or what have
you) and then the archives reflect two separate threads where there is
really only one. However, if it is the preferred convention here, I
will certainly keep it in mind when posting recipes in the future. (I
made a cauliflower and spinach soup today that was pretty darn good!)

carla
237/223/165?

carla wrote:
:: "Roger Zoul" wrote in message
:: ...
::: Thanks, Carla. I definitely plan to try this. I'll use the
::: Splenda syrup
::: based to make my version. I want to eat a little more flax fat and
::: less
::: meat fat in 2004.
:::
:: I haven't tried the syrup base yet. Is it far superior to the
:: powdered splenda for cooking? I know the powder has some filler.

I made a cheesecake with it. It is great since you don't get any extra
carbs. I can't see that it has any disadvantages in terms of texture for
the cheesecake.


::
::: BTW, a while back when I joined this group, lots of people use this
::: format
::: in the subject line for recipes:
:::
::: REC: Flax meal and Almond Breakfast Mix (and scones)
:::
::: I liked that format because all you have to do is sort my subject
::: to get all
::: of the recipes grouped together. Other people use RECIPE rather
::: than REC,
::: but the latter is shorter.
:::
:: It's funny; I had noticed that format while perusing the archives,
:: but
:: I ended up not using it when I posted. I know that some newsreaders
:: seem to strip that kind of tag (like REC: or OT: or FOAK: or what
:: have
:: you) and then the archives reflect two separate threads where there
:: is
:: really only one. However, if it is the preferred convention here, I
:: will certainly keep it in mind when posting recipes in the future.
:: (I
:: made a cauliflower and spinach soup today that was pretty darn good!)
::

I can't say that it is preferred, really. But it does make the first
posting of a recipe easy to identify. After people start replying is when
the stripping starts, mostly, as far as I can tell.

I'd love to hear about your soup!

carla wrote:

I made a cauliflower and spinach soup today that was pretty
darn good!)

Pretty please post the recipe?

Marsha/Ohio