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Saturday, March 13, 2010

Flax Muffins for Fatter Folks and Diabetics


Low carb is the way to go for those with thrifty genes before the manure flies. Those who’re diabetes prone won’t do well with a high carb diet even afterwards. Forage for edible weeds (a coming post), eat from your garden along with any game you can get. Flax is a great grain to go along with this if you’re diabetic. Also store fats.
For both the thrifty-gened and diabetes prone, carbs will decrease energy and slow you down, along with increasing food cravings and raising blood sugars.
My fav savior instant microwave flax muffins (prep and cooking time is two minutes!) It has saved me from grubbing down on cookies, muffins and homemade bread many a time.
1/4 cup flax meal
1/2 tsp baking powder
Splenda to taste (I like mine sweet, so I use four packets)
1 tsp cinnamon
Tiny dash of salt
Mix together in a large coffee mug, then stir in
1 large egg
1 tsp to 1 T fat
Nuke a minute and a half to two minutes.
Dump out of the coffee cup and chow down with a lovely cuppa tea.
Basic flax muffin recipe Have some of these on hand
2 eggs
1/4 cup plus 2 T fat
1/4 cup sugar free syrup (Davinci is best)
1 T vanilla
1 cup flax meal
1/2 tsp baking soda
1/2 tsp baking powder
2 T cinnamon (can substitute any spice or cocoa along with chocolate Davinci syrup for yummy chocolate ones)
Tiny dash of salt
Beat eggs and mix in wet ingredients, including fat. Mix dry ingredients separately and then stir into the wet ones. Let stand five minutes. Then spoon into well-greased muffin cups. Cook at 350 degrees for 15 to thirty minutes.
For your extra personal food stores
Flax seeds or meal (canned is good because the high fat content can cause this grain to go rancid rapidly, especially if ground)
Dried eggs
Splenda and Davinci syrups
Cinnamon, cocoa and sweet spices
Should be in your basic stores
Baking powder and soda
Vanilla
Plenty of salt
Originally posted 2008-08-19 12:32:00.
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