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Flax Bun Sandwich with Slaw
Last night I made Lindas Flax Buns, and her Coleslaw.
OMG, it's soooo good. I was worried eating something "bread like" would give me cravings, but it didn't at all. I did want more because it was so delicious.
After work yesterday I went out searching for a "Muffin Top" baking pan. I couldn't find it at Walmart or Target (I did find a mini loaf one though). So I went to a place here called "The Rolling Pin" and they had one...so I got that too. I told myself it was presents for losing 6 pounds this week...lmao!!!
Here is the Flax Bun recipe...
FLAX SANDWICH BUNS
1/2 cup plus 1 tablespoon flax meal (I used Golden Flax Meal...it looked better)
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoon granular Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil
Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix dry ingredients; add onions, eggs, water and oil. Pour batter into 6 greased muffin top pans. Bake at 325ยบ 15-20 minutes. To serve, split buns horizontally to make two halves using a long, thin knife.
Makes 6 servings
Can be frozen
Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs
And this is how they turned out
Then I made the Coleslaw
MY FAVORITE COLESLAW
1/2 medium cabbage, finely shredded, about 1 pound *
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt
Mix the mayonnaise, Splenda, vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.
TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.
Makes about 10 servings
* Or buy the pre-shredded coleslaw mix and omit the carrot
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Then I made a sandwich with
2 Flax Muffin Tops
1 piece of Pastrami
0.5 oz of swiss cheese
2 tblsp of slaw
I put the piece of roast beef in the micro with the chees on top to melt a little. The I used two muffins (You can cut one in half, but I think it would be to thin...they are only 1.5 carbs each). I put it all together, and it was soooo good. I had one for lunch today. They're small, but satisfying. I took a pic with a bite out of it, it's a little blury, but it may give you a better idea of the size.
I got some chicken, and pepperoni ( love pepperoni) today so I can try different ones. I'm not going to make it an everyday thing, but once a week or something would be nice. It's pretty onionEEEE tasting, but it makes it have a nice flavor. And it smells wonderful when it's cooking.
On Lindas site it says 5 carbs for the whole thing. I used half the cheese she used, and half the slaw (or more). It says the Coleslaw is 10 servings, but for sandwiches I could get 25 servings at least. I need to figure out how to cut that Coleslaw recipe into 1/4 of what it is.
If you've never been to Lindas site, you should go. There are so many wonderful recipes there.
LINDA'S SITE
Happy cooking!!!
OMG, it's soooo good. I was worried eating something "bread like" would give me cravings, but it didn't at all. I did want more because it was so delicious.
After work yesterday I went out searching for a "Muffin Top" baking pan. I couldn't find it at Walmart or Target (I did find a mini loaf one though). So I went to a place here called "The Rolling Pin" and they had one...so I got that too. I told myself it was presents for losing 6 pounds this week...lmao!!!
Here is the Flax Bun recipe...
FLAX SANDWICH BUNS
1/2 cup plus 1 tablespoon flax meal (I used Golden Flax Meal...it looked better)
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoon granular Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil
Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix dry ingredients; add onions, eggs, water and oil. Pour batter into 6 greased muffin top pans. Bake at 325ยบ 15-20 minutes. To serve, split buns horizontally to make two halves using a long, thin knife.
Makes 6 servings
Can be frozen
Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs
And this is how they turned out
Then I made the Coleslaw
MY FAVORITE COLESLAW
1/2 medium cabbage, finely shredded, about 1 pound *
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt
Mix the mayonnaise, Splenda, vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.
TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.
Makes about 10 servings
* Or buy the pre-shredded coleslaw mix and omit the carrot
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Then I made a sandwich with
2 Flax Muffin Tops
1 piece of Pastrami
0.5 oz of swiss cheese
2 tblsp of slaw
I put the piece of roast beef in the micro with the chees on top to melt a little. The I used two muffins (You can cut one in half, but I think it would be to thin...they are only 1.5 carbs each). I put it all together, and it was soooo good. I had one for lunch today. They're small, but satisfying. I took a pic with a bite out of it, it's a little blury, but it may give you a better idea of the size.
I got some chicken, and pepperoni ( love pepperoni) today so I can try different ones. I'm not going to make it an everyday thing, but once a week or something would be nice. It's pretty onionEEEE tasting, but it makes it have a nice flavor. And it smells wonderful when it's cooking.
On Lindas site it says 5 carbs for the whole thing. I used half the cheese she used, and half the slaw (or more). It says the Coleslaw is 10 servings, but for sandwiches I could get 25 servings at least. I need to figure out how to cut that Coleslaw recipe into 1/4 of what it is.
If you've never been to Lindas site, you should go. There are so many wonderful recipes there.
LINDA'S SITE
Happy cooking!!!
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