On 23 Oct 2008 07:12:37 GMT, Nick Cramer
> wrote:

>Nicky > wrote:
>> I've been hankering after Jennifer Eloff's books for a while, but for
>> some reason they're prohibitively expensive in the UK. I was delighted
>> to find this recipe on-line recently:
>>
>> http://www.diabeteshealth.com/recipes/read/123.html
>>
>> Nick, if you're reading this, I bet this makes good scones - just note
>> the amount / liquid notes at the bottom.
>
>Thanks, Nicky. You know I follow you around like an old hound dog. ;-)
>
>When I went to the web site, it shut my computer down. @#$%^&


Ingredients & Methods
Yield: 3 1/3 cups (1/3 cup per serving)
Jennifers note: All these bake mix ingredients should be
available at places like Trader Joes or upscale grocery or
fi tness/health stores. Vital wheat gluten is 75% protein
and is not the same as gluten flour. Bobs Red Mill makes
vital wheat gluten. Make sure the whey protein powder is an
isolate or a mix of isolates and concentrates. *Ground
almonds produce 1/3 cup greater yield than. almond flour
(finer).
1 2/3 cups ground almonds*
2/3 cup vanilla OR plain whey protein isolate
2/3 cup vital wheat gluten
Nutrition at a Glance (per serving)
Calories 162.9
Total fat 10.3 g
Carbohydrate 3.3 g
Protein 14.3 g


Method:

In large bowl, combine ground almonds, vanilla whey protein,
and vital wheat gluten; mix well. To use this bake mix: For
every cup of flour, substitute 1 cup of Low-Carb Bake Mix
plus ¼ cup. Use ¼ cup to ½ cup less liquid or wet
ingredients in your recipes.


Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Analysis of a Day's Meals)
http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance...)