I forget that the American terms are so very different from the UK, LOL.

Thanks for all the replies. I have decided that for such a low carb count I am going to stay with oatmeal as I only use hot water with that anyway and I dont want to go into Ketosis.

I am losing weight and inches, slowly, but thats the best way really and, apart from the 'Porridge', I am staying with the rest of induction and feeling better for it too.
Thank again for all the info, it is really appreciated.

luv Lynn. x

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luv Lynn x x

I've been trying to get a more "cereal" texture to this recipe. I tried ricotta cheese, and that helps, but recently I discovered that adding a little coconut flour to the mix really gives this cereal a nice texture. It doesn't really give it an overt coconut flavor, so it wouldn't interfere if you used other flavors. According to the package, a serving of the flour is 2 tbs, 10 gms carbs, 9 fiber, so 1 net carb.

I have added 2 tbs to my bowl, but one would probably be more than adequate, or even less. When I bought the flour, I wasn't sure I would use it for much, but now I think I have found a good way to incorporate it in my diet, adding quite a bit of fiber to an already high fiber cereal. It really does give the cereal a nice grainy texture like you might get with Cream of Wheat or other similar cereals. I like it, anyway.

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Nita

Just a few minutes ago, I had plain ol flax (1/4c) about 1/2 pkt splenda, and maybe a tbsp of cream. It was so good! So, I'm going to be having that for breakfast! SO easy, filling, and LC! I'm thinking about 1-2 carbs bc the flax is 0, so just splenda and cream to count!

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Heather
182-2/27/08

My latest variation is a definite "keeper". I used to be able to get unsweetened dried cranberrries at the grocery store. However, they are no longer available, except on-line at at high price. I was going to get a dehydrator and make my own, but I have not done so yet. In any event, I made a batch of cranberry relish (George Stella's recipe but using liquid splenda ) last weekend and decided to try some on my cereal. I tried it today. It worked great. I will now load-up my freezer with fresh cranberries so I can make the relish throughout the year. I will also use it for my OMM that I make with Maggie's cereal to have a nice cranberry muffin.

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Henry

Henry, I tried dehydrating cranberries, without much success. The cranberry relish sounds perfect. I have 2 bags of berries in the freezer, waiting for me to cook them.
Gonna drag out George's cookbook and find the recipe. Thanks for the reminder.

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Nita

Nita, the frozen cranberries work great in the recipe. That is what I used for this batch as dw reminded me that we still had some in the freezer from last year. The recipe is:
1 cup water
1 bag of cranberries
a/s equal to 1 cup sugar
1 tsp orange zest (I the zest from 1 orange)
Combine sugar substitute and water in a saucepan and bring to a boil.
Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, cool, cover and refrigerate until ready to serve.

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Henry

I always load up on cranberries when they're in season, so I can make this relish or just plain cranberry sauce for use throughout the year. I've become very fond of cranberry sauce, using it like jam, or mix with other ingredients for nice condiments for meat.

The taste is so much ... well, brighter for lack of a better word than any lc jam I've ever had. ... and I know exactly what's in it.

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Wow, this cereal will be perfect for phase 2 of South Beach! I know what I'll be eating for breakfast the first day I hit phase 2....thank you! I was looking for a very healthy hot cereal...THANK YOU!

Hey! I am a new member here! DH and I have been doing the LC thing since July '07 and DH has lost 85 lbs. and I have lost 55 lbs. Love this website!! So many creative and nice people on here.

Has anyone tried this cereal with whey protein isolate? I'd love to try it for my husband, he's really missing his oatmeal for breakfast but we are trying to eat soy free, which can be a bit of a challenge sometimes, they sneak that stuff in EVERYTHING! I used to make his porridge with some chopped apple mixed in and then sprinkle cinnamon on top.

Margaret

Margaret, I use ONLY whey protein isolate, it works well in this cereal. I don't like the taste of soy, so when I found the whey, I was ecstatic! I put a bit of coconut flour instead of wheat bran in mine, just prefer the texture.

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Nita

Excellent Nika! Thanks for the reply and the tip about the coconut flour. I made your coconut bread yesterday and it was gorgeous. I'd never heard of fiberfit before but checked it out online and read that 1-2 tbsp fiberfit would replace approx 1 cup other sweetener so I made the bread with 1/2 cup splenda and 1/2 cup xylitol (which I do realize impacts the carb count). That made the bread more sweet, like a dessert bread. So I had slice with a sliced strawberry and about 1 tbsp whipped cream on top. It seemed too decadent to be low carb. I'm in the process of checking out more of your recipes this week and am looking forward to it very much.

Margaret

margaret-for sugar alcohols, Erythritol is poplular around here, and from what i understand, one of the few that seems not to impact blood sugars, so you might want to try that one next time. i'll also a big fiberfit fan.

some discussion of lc sweetners was here - favorite LC sweeteners?

and on the cocunut bread, nita noticed the carb count was recently changed on the newer packages of the c. flour, so be sure and count it right.

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Fat Baggage- Is Yours Packed?

I've not been able to find eyrthritol here in Canada, I have to find out if it's approved here er wot. *They* say the same of xylitol and blood sugar. Erythritol and xylitol, as far as I can find out, act about the same way in the body. I generally try to avoid artificial sweeteners although I'm not fanatical about it. The big test for me is that the xylitol doesn't seem to impact my blood sugars or digestion, same for splenda and stevia. As far as I can find out, the big culprits among sugar alcohols are malitol, sorbitol etc. I'd never heard of fiberfit until I read the coconut bread recipe so I'll have to search around for that. I read up on the labels of everything I buy everytime. I forget what the count for my flour is exactly, I should have written it down, but the coconut flour I buy has about 10 ish grams carb per cup. It's bulk so I don't have a package at home to check but the label with nutrient info is on the container I scoop it from. I also think it varies by brand a bit. That carb count jibes with the usda nutrient database for 125 (1 cup) dried dessicated coconut.

I still don't eat a lot of sweets. They weren't a big part of my diet before so I don't really see the need to have a lot of desserts now, I'm still keeping it as a biweekly or so treat or occasionally to control bread cravings. I really find the almond flour muffins do a great job there and we never really cared for sweet muffins.

Margaret

I won't touch malitol! It's evil, I tell ya. When I was a less experienced LC'er, I had a 3-brownie "incident" that drove the point home with me, and a couple hours of stomach cramps later left me swearing off of it forever. Haven't touched it since.

Bulk Splenda doesn't impact your blood sugars? That surprises me, because a cup runs about 24 carbs...I guess it's just limited use, maybe...

You sound well-informed, Margaret. Always good to see folks making informed choices!

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Fat Baggage- Is Yours Packed?