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Cinnamon Cranberry Flax Muffins  This thread currently has 2,244 views. Print Print Thread
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Stormy
Tuesday, February 19, 2008, 6:55pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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This is such a good site for recipes.  These muffins sound really good!




http://lowcarbdiets.about.com/od/breads/r/chelsiemuffins.htm


Faith and Hope
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Cathy
Tuesday, February 19, 2008, 9:06pm Report to Moderator Report to Moderator
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OOO!!  Another recipe to tackle!   THANKS!
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italybound
Wednesday, February 20, 2008, 12:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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No flour of any sort? Hmmmmm
Cathy will you be using any flours? If you tweak this recipe, would you please post? Thanks. Last recipe I made that called for flax and arrowroot both, was a BIG flop. The consistancy was almost rubbery. Yuk!



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Melissa_J
Wednesday, February 20, 2008, 6:18pm Report to Moderator Report to Moderator

Hunter
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I tried 1/2 cup Teff flour added to the flax bread and it was good.  The flavors worked well together.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Cathy
Wednesday, February 20, 2008, 9:15pm Report to Moderator Report to Moderator
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Quoted from italybound
No flour of any sort? Hmmmmm
Cathy will you be using any flours? If you tweak this recipe, would you please post? Thanks. Last recipe I made that called for flax and arrowroot both, was a BIG flop. The consistancy was almost rubbery. Yuk!


Flaxseed and arrowroot does sound like rubber to me,     YUK!

Yes, sometimes I add flour with my flaxseed.  When I get it tweaked I will most gladly share my muffins with you!    I've been tempted to try teff flour, now I have an excuse!
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Melissa_J
Wednesday, February 20, 2008, 10:09pm Report to Moderator Report to Moderator

Hunter
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Teff is slightly sweet, that makes it nice, and it fills in the texture a bit compared to all the eggs and flax.  Somebody also posted good results with barley flour, but I don't eat barley, so can't compare.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Brighid45
Wednesday, February 20, 2008, 11:12pm Report to Moderator Report to Moderator

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Oooh, this looks really good! Can't wait to try it Stormy, thanks for posting the link!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Cathy
Thursday, February 21, 2008, 6:29pm Report to Moderator Report to Moderator
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Ok, Italy, here is the "tweaked" version for this recipe.

Gluten Free Cinnamon Cranberry Flax Muffins

1 cup flax seed meal
1/4 cup of rice/arrowroot flour mix or other compliant flour
1/4 teaspoon baking soda
3 tablespoons cinnamon
1 teaspoon allspice
1/2 teaspoon salt
4 large eggs, beaten
1 teaspoon lemon juice
1/4 cup olive oil
1/3 cup of agave
1 tablespoon vanilla extract
1 cup fresh or frozen cranberries
3/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F.  Liberally grease muffin tins.  Paper liners do not work well.

Mix all dry ingredients in on bowl, and the wet ingredients in another bowl.  Then mix the dry with the wet.  Let stand for 10 minutes to thicken.  Fold in cranberries  Fill each muffin cup about half way, and sprinkle with the chopped walnuts.  Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 12 muffins.  Keeps up to a week in refrigerator or 3 months in the freezer.

These muffins look like a great muffin for the Autumn holidays!!  They taste awsome!  

Revision History (2 edits)
1328  -  Friday, February 22, 2008, 12:52am
1328  -  Friday, February 22, 2008, 12:52am
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italybound
Thursday, February 21, 2008, 8:02pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Thanks Cathy! I'm going to go to the store and get what I need as soon as we get out from under this ice storm. It's been sleeting for hours, about 7 by now. More thru the day and expected to continue thru the night, even heavier. Freezing rain in the morning, turning to a wintry mix tomorrow. Oh joy!!    Could be worse, I must remember that. And since I don't HAVE to go anywhere, I'm good, ceptin' if the 'lectric goes out. We do have a generator, but it could be a cold time even w/ that. At least the temps are supposed to be in above freezing by Saturday and in the 40's by Sun and Mon. Shouldn't be too bad.  



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Stormy
Thursday, February 21, 2008, 9:30pm Report to Moderator Report to Moderator

Rh-
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Quoted from 1328
Ok, Italy, here is the "tweaked" version for this recipe.

Gluten Free Cinnamon Cranberry Flax Muffins

1 cup flax seed meal
1/4 cup of rice/arrowroot flour mix or other compliant flour
1/4 teaspoon baking soda
3 tablespoons cinnamon
1 teaspoon allspice
1/2 teaspoon salt
4 large eggs, beaten
1 teaspoon lemon juice
1/4 cup olive oil
1/3 cup of agave
1 tablespoon vanilla extract
3/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF.  Liberally grease muffin tins.  Paper liners do not work well.

Mix all dry ingredients in on bowl, and the wet ingredients in another bowl.  Then mix the dry with the wet.  Let stand for 10 minutes to thicken.  Fold in cranberries  Fill each muffin cup about half way, and sprinkle with the chopped walnuts.  Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 12 muffins.  Keeps up to a week in refrigerator or 3 months in the freezer.

These muffins look like a great muffin for the Autumn holidays!!  They taste awsome!  



Thanks for the updated verision . . . looks like a winner!




Faith and Hope
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Mercedes
Thursday, February 21, 2008, 9:43pm Report to Moderator Report to Moderator

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I made that recipe mixing the pecans in as opposed to putting them on top. They were sooooooo good.

However, where the original recipe called for orange rind, I used grapefruit rind. I didn't think I'd like the citrus and cinnamon combo, but there were fantastic! Planning on trying to make some banana blueberry ones off the same premise...
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Cathy
Friday, February 22, 2008, 12:48am Report to Moderator Report to Moderator
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Quoted from Mercedes
I made that recipe mixing the pecans in as opposed to putting them on top. They were sooooooo good.

However, where the original recipe called for orange rind, I used grapefruit rind. I didn't think I'd like the citrus and cinnamon combo, but there were fantastic! Planning on trying to make some banana blueberry ones off the same premise...


Mercedes!  That's what I was looking for, the grapefruit rind in place of orange!  Great idea!!  I was also thinking of using currants instead of cranberry.
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Cathy
Friday, February 22, 2008, 12:54am Report to Moderator Report to Moderator
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I goofed again!     I forgot to put in the measurement for cranberries in the recipe the first time.  I went back and corrected the recipe.  Sorry about that, my brain is not functioning very well today.
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Lola
Friday, February 22, 2008, 8:05am Report to Moderator Report to Moderator

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Cathy
Friday, February 22, 2008, 1:31pm Report to Moderator Report to Moderator
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Thanks, Lola!!
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Lola
Friday, February 22, 2008, 6:48pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Cathy, went back and added those cranberries for you
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?909


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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mikeo
Friday, February 22, 2008, 7:28pm Report to Moderator Report to Moderator

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Hunters may want to mix in a bit of buckwheat flour


RHN MIfHI
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italybound
Friday, February 22, 2008, 10:52pm Report to Moderator Report to Moderator

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Quoted from mikeo
Hunters may want to mix in a bit of buckwheat flour


Hey thanks for that tip Mike!!! I want to make these, but while I'm at it, they may as well be as good for me and they can.  



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Stormy
Monday, February 25, 2008, 3:35pm Report to Moderator Report to Moderator

Rh-
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I made the muffins using Cathy's version and I must say they are tasty.  I used buckwheat flour and unsweetened cranberries.  I would definitely use sweetened cranberries if I can find fruit sweetened ones.  

They have a dense, cake texture . . . very nice.



Faith and Hope
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Cathy
Monday, February 25, 2008, 6:07pm Report to Moderator Report to Moderator
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I like how the muffins rose so nicely!  The cinnamon is a great flavor.  I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  I like the walnuts on top, a nice contrast in color.
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italybound
Monday, February 25, 2008, 6:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 1328
I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  


I would love this, as I have a fav recipe that is called Cherry Pudding, tho it is no shape or form a pudding. It uses a very sweet cake batter and tart cherries in water. I love the sweet/tart flavors together.



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Cathy
Monday, February 25, 2008, 6:22pm Report to Moderator Report to Moderator
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Quoted from italybound


I would love this, as I have a fav recipe that is called Cherry Pudding, tho it is no shape or form a pudding. It uses a very sweet cake batter and tart cherries in water. I love the sweet/tart flavors together.


I like making that cherry pudding, also.  I use the sour cherries because my hubby loves the contrast.  He's a type O, to.  I personally like the sweet cherries.  (me and my sweet tooth! )
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mikeo
Tuesday, February 26, 2008, 12:41am Report to Moderator Report to Moderator

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Kyosha Nim
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this a keeper recipe...so easy and tasty...on my once a week make list


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Stormy
Tuesday, February 26, 2008, 4:34pm Report to Moderator Report to Moderator

Rh-
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Quoted from 1328
I like how the muffins rose so nicely!  The cinnamon is a great flavor.  I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  I like the walnuts on top, a nice contrast in color.


You say that your muffins rose so nicely . . . mine didn't!  They maybe rose about a quarter of their pre-cooked size.  Is there a reason why they wouldn't rise any more?  Or, is that as much as they go?

BTW . . . like them better once they've cooled; I am totally addicted!


Faith and Hope
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mikeo
Tuesday, February 26, 2008, 7:47pm Report to Moderator Report to Moderator

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Kyosha Nim
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you can also make it as a loaf instead of muffins just mix the walnuts into the batter...very tasty


RHN MIfHI
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Stormy
Tuesday, February 26, 2008, 8:20pm Report to Moderator Report to Moderator

Rh-
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Quoted from mikeo
you can also make it as a loaf instead of muffins just mix the walnuts into the batter...very tasty


I thought of that.  Would it need to cook longer?




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italybound
Tuesday, February 26, 2008, 10:34pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Stormy
I thought of that.  Would it need to cook longer?


I would think so, since it's in one container and not 12 or how ever many a muffin pan holds.  



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Cathy
Wednesday, February 27, 2008, 12:46am Report to Moderator Report to Moderator
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Quoted from Stormy


You say that your muffins rose so nicely . . . mine didn't!  They maybe rose about a quarter of their pre-cooked size.  Is there a reason why they wouldn't rise any more?  Or, is that as much as they go?

BTW . . . like them better once they've cooled; I am totally addicted!


Maybe there was not enough baking soda or baking powder (whichever one you chose to use.)  The muffins that rose for me rose twice the heighth of what the batter was.

I agree, the muffins are better when cooled.
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Stormy
Wednesday, February 27, 2008, 3:39pm Report to Moderator Report to Moderator

Rh-
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Quoted from 1328


Maybe there was not enough baking soda or baking powder (whichever one you chose to use.)  The muffins that rose for me rose twice the heighth of what the batter was.

I agree, the muffins are better when cooled.


How much baking soda/powder did you use?



Faith and Hope
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italybound
Wednesday, February 27, 2008, 11:16pm Report to Moderator Report to Moderator

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Quoted from Stormy
... I used buckwheat flour and unsweetened cranberries.  ..


did you use buckwheat instead of flax or instead of the rice/arrowroot. thanks.



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Stormy
Thursday, February 28, 2008, 4:20pm Report to Moderator Report to Moderator

Rh-
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Quoted from italybound


did you use buckwheat instead of flax or instead of the rice/arrowroot. thanks.


I used buckwheat instead of the rice/arrowroot.



Faith and Hope
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funkymuse
Thursday, February 28, 2008, 6:47pm Report to Moderator Report to Moderator
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Quoted from Mercedes
I made that recipe mixing the pecans in as opposed to putting them on top. They were sooooooo good.

However, where the original recipe called for orange rind, I used grapefruit rind. I didn't think I'd like the citrus and cinnamon combo, but there were fantastic! Planning on trying to make some banana blueberry ones off the same premise...


Mercedes... I'd like to know  how the banana blueberry ones come out... since the banana adds more moisture.  Would you cut down on one of the other ingredients?
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Cathy
Thursday, February 28, 2008, 8:34pm Report to Moderator Report to Moderator
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Quoted from Stormy


How much baking soda/powder did you use?



The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!
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Stormy
Thursday, February 28, 2008, 10:04pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from 1328


The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!


Thanks Cathy!

I didn't use any baking powder.  It just asked of 1/2 tsp. baking soda.  Will update my recipe and make them again this weekend . . . I'm sure they'll fair better.



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Gumby
Friday, February 29, 2008, 5:00am Report to Moderator Report to Moderator

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Quoted from 1328


Since I am a GT3 Teacher, I am to avoid cream of tartar


Cathy, what category is cream of tartar listed as an avoid?  I can't find it listed anywhere...was't aware it was an avoid for us.


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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italybound
Friday, February 29, 2008, 5:30am Report to Moderator Report to Moderator

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Quoted from Gumby
Cathy, what category is cream of tartar listed as an avoid?  


Gumby, it's under the spice section.  



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Gumby
Friday, February 29, 2008, 5:42pm Report to Moderator Report to Moderator

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Thanks Italy, I see it now!  I was looking under additives where all the other potassium xxx stuff was listed.  Hm, so I guess my homemade bp is out.  I hardly ever use it, but from now on I will use the soda/lemon juice combo.  


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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Cathy
Saturday, March 1, 2008, 12:29am Report to Moderator Report to Moderator
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Quoted from italybound


Gumby, it's under the spice section.  


Thanks for filling in for me, IB!

I was disappointed that I couldn't use my homemade baking powder...BUT, I've adopted the saying for my eating...Where's there a will, there's a way!!   I keep searching until I find the best substitute.

Stormy, I hope the best for your muffins this weekend.  I noticed with mine, also, that I filled my muffin cups a little more than half.  That, of course, gave me fewer muffins but I had a good size muffin to chomp down on.
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Vicki
Saturday, March 1, 2008, 4:48am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
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Cathy,

Sad news.  Dried currants are really zante grapes (aka raisins - an avoid for Teachers).

They are yummy though!

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Cathy
Monday, March 3, 2008, 2:07pm Report to Moderator Report to Moderator
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Quoted from Vicki
Cathy,

Sad news.  Dried currants are really zante grapes (aka raisins - an avoid for Teachers).

They are yummy though!



How deceitful!  How misleading!!   A grape is a grape a currant is a currant, an apple is not an orange!
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italybound
Monday, March 3, 2008, 2:51pm Report to Moderator Report to Moderator

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Quoted from 1328
A grape is a grape a currant is a currant,


according to dictionary.com, a currant is a small seedless raisin  



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Cathy
Monday, March 3, 2008, 10:06pm Report to Moderator Report to Moderator
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Quoted from italybound


according to dictionary.com, a currant is a small seedless raisin  


Me thinks I will wait until fresh currants are available.   That will be interesting to use in these awsome muffins.
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Melissa_J
Thursday, March 13, 2008, 11:13pm Report to Moderator Report to Moderator

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Has anybody found dried currants that are truly currants?  I see a bunch on amazon, but they are all dried zante or corinth grapes.

I called azurestandard to see what theirs are, and they couldn't tell me for sure.  Their description said that they're used like raisins but have "a distinctive flavor all their own"...that wasn't enough for me to make a buying decision on.

Perhaps I'll wait until they're in season.  The birds around my parents' house will have some competition this year!


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Thursday, March 13, 2008, 11:32pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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have you tried this link?
http://www.currantc.com/


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Andrea AWsec
Friday, March 14, 2008, 1:40am Report to Moderator Report to Moderator

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http://www.slashfood.com/2008/02/18/dried-black-currants-hit-us-market/

I bought what I think are REAL dried currants from Trader Joes.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Vicki
Friday, March 14, 2008, 4:20am Report to Moderator Report to Moderator

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Dottie,

That's wonderful.  What are the ingredients?  How do they taste?
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Melissa_J
Friday, March 14, 2008, 6:14am Report to Moderator Report to Moderator

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Cool.  I miss Trader Joe's (and California).

I did get an email reply to my inquiry at azure standard, and theirs are indeed zante grapes. Bob's red mill's black currants are also zante grapes.  

Are the real ones more sour?  Similar to a cranberry in sourness?


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Melissa_J
Friday, March 14, 2008, 6:22am Report to Moderator Report to Moderator

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I did find some red currant jelly on Amazon, it has sugar, but just currants and sugar.  

And St. Dalfour makes a black currant jelly, though I don't think I've ever seen it in a store...I'll look for it more closely next time.

Oh, and there are some fruit purees from Napa Valley that look interesting, but too pricey with shipping.  Next time I'm in Napa I'll check them out...oh, they have sugar in them.

Knudsen makes a just black currant juice also, that looks good. It's 4.80 a bottle at azure standard, not bad compared to just cranberry juice.  The also have Crofter's Black Currant spread, grape juice sweetened.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
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The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!



Cathy - aside from the muffins - this is an extremely useful tip for me.  I can use cream of tartar, but a jar is extremely expensive.  It seems like the lemon would also give the final product a fresher taste.  

Side note:  My mom, the stain removing genius, used to remove all sorts of stubborn stains from clothing using elbow grease, cream of tartar, lemon juice, and sunshine.

Thanks for the heads up.
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thank you for the stain tip!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Cinnamon Cranberry Flax Muffins

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