Saturday, June 25, 2011
Revolution Rolls and a Bit More
I couldn't quite get too thrilled over the revolution rolls recipe because, to me it was too eggy, and not enough substance. It was ok but just ok. In a pinch, it was bread. It was something to hold my sandwich together--sort of. But I liked the concept and figured I could work with it a bit. I know many on the Low Carb Friends forum worked on it also. There's probably a kazillion tweaks out there! Well, here's another. This one I did today. I may still tweak away with this some more yet. But this was pretty good. It held together, and it tasted more bread-like and less eggy. I like that it's light and not a heavy bread, like so often low carb breads turn out to be. It's soft, like bread should be.
* Exported from MasterCook *
Revolution Rolls With a Bit More
Recipe By :Ginny
Serving Size : 6
Categories : Bread
3 eggs -- separated
1/4 tsp Cream of Tartar
3 oz Cream Cheese
Salt -- dash
1/4 cup flax meal, Golden
2 tablespoons whey protein, Jarrow Formulas -- unflavored (use whatever brand you have)
1/4 teaspoon baking powder
Beat egg whites with cream of tartar until it forms stiff peaks. Set aside. Preheat oven to 300 degrees F.
Place remaining ingredients in a medium mixing bowl and mix with an electric mixer until well incorporated and smooth.
Gradually fold in the egg whites, 1/4 of it at a time until it is all folded in well, but not broken down.
Line a cookie sheet with parchment paper or use silicone pads, lightly spray with non-stick cooking spray. Plop on spoonfuls of the mixture until you have 6 blobs.
Bake for 35-55 minutes depending on altitudes, or until done and lightly browned on top. Mine took 47 minutes. After 30 minutes check them often. Every oven is different.
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Per Serving: 115 Calories; 9g Fat (71.4% calories from fat); 6g Protein; 2g Carbohydrate; 2g Dietary Fiber; 94mg sodium
NOTES : zero net carbs per roll!