Hi!

Is this a good ng for getting evaluation of this recipe? How to change it?

Is there something about the food stuff used that makes it a health problem?

The carb count includes the sugar that the yeast supposedly has eaten up.

The HV indicates food-stuff I got from Honeyville

The nn/nn-nn/nn numbers are protein/carbs-fiber/protein grams, etc.

HV Chocolate-Almond Bread (Honeyville products)
====================================

Fasweet (sacharin water): 2.5 - 3.0 cup
Oil: 3 tbsp <= 42/0-0/0
Salt: 2 tsp
Sugar: 3 tbsp <= 0/36-0/0
Eggs: 2 <= 9/2-0/12
Yeast: 1 packet
Cocoa: 3/4 cup <= 18/108-36/36
HV Almond Flour: 2.25 cup <= 140/60-30/60
HV Wheat Protein Isolate: .75 cup <= 9/6-0/144
HM Flax Seed: .75 cup <= 60/48-48/36
HV Oat Fiber: 2 cup <= 0/416-416/0
====
totals: 278/676-530/288 grams

===> 2502/2704-2120/1152 calories
===> 39.4/42.5/18.1 nominal percent
===> 2502/584/1152 net calories
===> 59.0/13.8/27.2 net percent

Omega-3 egg
1 egg = 50g
70 <== 4.5/1-0/6
660mg omega 3, 660mg omega-6

HV Natural Almond Flour
2 tbsp = 28g
160 <=== 14/6-3/6

HV Wheat Protein Isolate - Arise 8000
2 tbsp = 28g
110 <=== 1.5/1-0/24

HV Oat Fiber
2 tbsp = 28g
5 <=== 0/26-26/0

Hershey's Cocoa
1 tsp = 5g
20 <== .5/3-1/1



--
eleaticus
ee-lee-AT-i-cus

"eleaticus" > wrote in message
...
> Hi!
>
> Is this a good ng for getting evaluation of this recipe? How to change
> it?

What's your problem with it? It looks quite good, I'd have a slice : )

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

"Nicky" > wrote in message
...
>
> "eleaticus" > wrote in message
> ...
> > Hi!
> >
> > Is this a good ng for getting evaluation of this recipe? How to change
> > it?
>
> What's your problem with it? It looks quite good, I'd have a slice : )
>

lol

I've been dumped on a bit for crossposting so split up the questions into
breadmaking and diabetes.

Here, because I wonder about (a) the flax, having heard some bad things and
(b) the large fiber content, knowing fiber is 'good', but ...

However, on the recipe ngs, a stated problem is that it is crumbly and not
very sweet, and not uniformly sweet.

I'm thinking less oat fiber - because soluble fiber seems to absorb the
sweetener and more wheat protein to make it less crumbly.

It does rise pretty well.

It does seem to help with appetite control just as it is.

thanks

--
eleaticus
ee-lee-AT-i-cus



> Nicky.
>
> --
> A1c 10.5/5.5/<6 T2 DX 05/2004
> 100ug Thyroxine
> 95/72/72Kg
>
>

"eleaticus" > wrote in message
...
> I'm thinking less oat fiber - because soluble fiber seems to absorb the
> sweetener and more wheat protein to make it less crumbly.
>
> It does rise pretty well.

If it's rising well, you've probably got enough gluten - subbing some of the
oat fibre with whey protein might work?

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg