Who here uses the new coconut derived shortening?

[supernova]

Does it taste like coconut or is it taste neutral?

edit: The reason I'm asking is I still have in the back of my mind to put together a recipe for a low carb savory cookie. But, like all good cookie doughs, for it to work I need a binder ... that isn't butter. :P

Or if you have an alternate suggestion, I"m all eyes. :-)

[hippywife]

1. I haven't tried it yet but

have used this is a few recipes: http://www.blisstree.com/bakingdelights/jungle-products-organic-shortening/

No added taste and it doesn't make a very flaky pie crust but so far it's worked well in some cookies. It's kind of like doing the heart healthy pie crust recipe as far as pie crust consistency goes, which isn't bad at all unless you are looking for something a little flakier.

[supernova]

2. Thanks hippywife

I believe I've seen that at my WF. I'll have to look for it tomorrow.

What I'm thinking of is something like a low carb short bread or pecan sandie, except savory. I'm thinking something like a rosemary/sage or sundried tomato flavor to start with. Perhaps a Thai peanut flavored one as well.

THis all started because I use protein bars as a meal replacement sometimes. They are fine from a nutritional standpoint, but I get so tired of them being candy bar clones. I want something that feels like real food and a real meal, except in a smaller package. Plus, anything sweet tasting tends to kick up my appetite, rather than satiate it.

[hippywife]

3. Could you make a savory

cereal type bar? The only thing I can't figure out is how to make it all stick together without honey or sugar. Maybe egg? :shrug:

[supernova]

4. Can't eat cereals

they upset my tummy.

I'm thinking nut flours and protein powder. a little cheese in some flavors would work well too.

[hippywife]

5. Ah, I remember now.

You've been trying to work this out for a while, IIRC. Do whole grains like oats bother your stomach, too?

[supernova]

6. Yes, they do

I tend to feel bloated and hungry afterwards, so I just don't eat them.

I stick to protein, veggies, nuts, legumes, and some fruits. That seems to work better than anything for me.

[grasswire]

8. I started a thread in the health forum last year about savory bars

I cannot understand why they are all so icky-sweet. I want to see a lemon-rosemary-hazelnut bar, or a mint-grapefruit-pistachio chew or something like that. No chocolate, no marshmallow, no cinnamon roll stuff. Protein, natural flavors, tart, savory. I really think someone is missing a big opportunity to make money.

[supernova]

11. Those sound like great flavors

:9

Yes, I can't stand the sweet stuff anymore either. :P

Absolutely agree, there is a market that is being missed. The last time I researched this, the other group that complained about the sweet only bars were hikers, marathoners, and other endurance athletes. They don't want to eat the stuff anymore either. Or at least have some variety.

[The empressof all]

7. I'm thinking about Mayo....

I have a wealth of blueberries I need to use. I'm trying to figure out a blueberry coffeecake or muffin recipe using carbquick (Low carb bisquick alternative) and I want it to be fat and sugar free as well. I know about using Applesauce to replace the fat but I came across a recipe using Mayo. (Of course not fat free so not helpful for my purposes)

For you I'm seeing Zucchini bars made with Mayo, cheese and walnuts or pecans. If you bake them, the mayo and cheese should hold the oats and zucchini together. I'd add some egg too otherwise they'd probably be too hard.

And have you thought about Pumpkin cookies without the sugar? You can add whey protein, ground oatmeal for flour and nuts. I'm not sure how the lack of sugar would affect the texture...I'm not a baker.

[kentauros]

9. First off, shortening isn't a binder. Eggs are

as are boiled flax seeds (one tablespoon seeds to 3 tbl water per egg replaced.) "Shortening" shortens the gluten strands in any dough, making it more crumbly. That's why something like shortbread breaks up so easily, or why you end up with a cake-like texture to breads if you use a lot of oil.

I have successfully used boiled flax seeds in place of the eggs in cookies and gotten nice chewy results :D

[Tesha]

10. nut flour carackers?

http://www.scdiet.org/2recipes/bread01.html#NutFlourCrackers (and a whole lot more...)


I haven't tried these yet, but do they sound like what you're looking for?

Someone on this list posted this receipe some time ago. They are very good. I call them Goldfish Crackers, because that what my daughter thinks they taste like.

* 1/4 lb cheddar cheese grated
* 1 cup allmond flour
* 1/2 teas. salt
* 1/4 teas. sage
* 1/4 teas. thyme
* 1/8 teas. cayene pepper
* 1/4 cup oil
* 3 tbsp cold water
* coarse salt, sesame seeds or poppy seeds

Mix ingredients except coarse salt.
Form into a ball and refigerate untilfirm. About 15 minutes.
Roll, sprinkle with coarse salt and lightly press in. Cut into squares.
Bake 15 minutes at 350 degrees F (180 C).
Cool.