Hey y'all,
As most of you know, SuperCarb is probably the best overall source of carbohydrates out there. It's a suitable carb source for a variety of things, including bulking up, cutting down, carb loading for an athletic competition, and yep, even BAKING.
With the latter in mind, here's the deal-
We want you to create SuperCarb recipes that are tasty, innovative, and healthier than the "real" alternatives. Make SuperCarb brownies, SuperCarb cookies, SuperCarb jello, or whatever you think you can make work with SuperCarb. Hell, if you can pull off a SuperCarb pizza, do it.
Submit your SuperCarb recipes in this thread. You can submit only one recipe, so make sure it's your best one. You must state the step by step directions AND take pictures of the final product.
In addition, and this is VERY important, SuperCarb is your ONLY source of carbs for this contest, besides flour. Do NOT use any other carb source in your recipes, such as table sugar. You can also use zero calorie sweeteners to go along with SuperCarb.
Furthermore, if you submit the same recipe, ingredient for ingredient, as someone else, preference will be given to the original poster if it comes down to it. My advice- try not to submit the exact same thing as someone else.
Once everyone has created and submitted their recipes, we'll ask the public in a new thread to pick the top 3 most interesting recipes. Then, I'll take those top 3 recipes and recreate each one, using YOUR step by step directions (so make sure they're good). I'll then decide who the winner is via taste test.
The winner will receive $150 worth of free Avant Research supplements from us AND will gain a bit of notoriety by being mentioned in our SuperCarb Recipes blog(s) on our website in the future.
Oh, and if you've previously posted a SuperCarb recipe before, you can use it in this contest if you want to, as long as it meets the above qualifications.
Contest begins....
now!
Ask any questions you want.
Full Version: Avant Research introduces the SuperCarb Baking Contest!!
Errr... when you say "no other carbs", I assume that doesn't include flour, right? 
Yep, flour is allowed, but preference will be given to recipes that use healthier flours.
Here are a couple of places to look for baking goodies in your recipes-
www.netrition.com
www.lowcarbchocolates.com
www.netrition.com
www.lowcarbchocolates.com
Come one, come all. I'd love some healthier, yet yummy tasting recipes to try out since I love to bake.
Supercarb Carrot Muffins
Quantity (grams)/ Ingredient
200 SUPERCARB
120 Liquid Whole Eggs
130 Canola Oil
320 whole grain whole wheat flour
8 Baking Powder
2 Salt, Fine
2 Clear Vanilla Extract
2 Ground Cinnamon
2 Baking Soda
320 Shredded Carrots
1. Mix SUPER CARB, liquid whole egg, canola oil, cinnamon, salt and vanilla in bowl for 1-2 minutes.
2. Mix baking powder and baking soda with 5 grams of water and add to bowl. Mix again for 30 seconds.
3. Add whole grain whole wheat flour and shredded carrots to bowl and mix for 1-2 minutes.
4. Add too muffin tray (50 grams to each muffin).
5. Bake for 10-15 minutes until golden brown at 350 celsius.
SEND ME SOME SUPPS!
Quantity (grams)/ Ingredient
200 SUPERCARB
120 Liquid Whole Eggs
130 Canola Oil
320 whole grain whole wheat flour
8 Baking Powder
2 Salt, Fine
2 Clear Vanilla Extract
2 Ground Cinnamon
2 Baking Soda
320 Shredded Carrots
1. Mix SUPER CARB, liquid whole egg, canola oil, cinnamon, salt and vanilla in bowl for 1-2 minutes.
2. Mix baking powder and baking soda with 5 grams of water and add to bowl. Mix again for 30 seconds.
3. Add whole grain whole wheat flour and shredded carrots to bowl and mix for 1-2 minutes.
4. Add too muffin tray (50 grams to each muffin).
5. Bake for 10-15 minutes until golden brown at 350 celsius.
SEND ME SOME SUPPS!
Ok guys, important announcement-
The deadline for recipes is Feb. 15.
After that, we'll pick finalists, then have the taste test.
The deadline for recipes is Feb. 15.
After that, we'll pick finalists, then have the taste test.
"Banana Ice Cream with peanut butter fudge chunks drizzled with caramel sauce and adorned with supercarb lace."
Banana Ice Cream
6 ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup supercarb simple syrup
1 large vanilla bean or 1tbsp vanilla extract
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw. Peel bananas and place in bowl of food processor with the lemon juice. Process for 10 to 15 seconds. Add supercarb syrup and vanilla bean seeds and turn processor on. Pour in the heavy cream, process until smooth. Chill mixture in fridge for an 1 or 2. Transfer mixture to an ice cream make. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Peanut butter fudge
Non-stick vegetable spray
1 cup milk
2 1/2 cups supercarb
3 tablespoons unsalted butter
6 ounces creamy peanut butter
1 teaspoon vanilla extract
Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Put the milk and supercarb in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F. Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.
Caramel Sauce
2 cups supercarb
1/4 cup water
1/2 cup light cream
Combine the supercarb and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.
Supercarb Lace
1/2 cup supercarb
Melt 1/2 cup of supercarb until it reaches a light golden brown hue. Form doodads by holding the spoon 12 to 16 inches over the melted supercarb and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off.
Suck it Racheal Ray
Banana Ice Cream
6 ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup supercarb simple syrup
1 large vanilla bean or 1tbsp vanilla extract
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw. Peel bananas and place in bowl of food processor with the lemon juice. Process for 10 to 15 seconds. Add supercarb syrup and vanilla bean seeds and turn processor on. Pour in the heavy cream, process until smooth. Chill mixture in fridge for an 1 or 2. Transfer mixture to an ice cream make. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Peanut butter fudge
Non-stick vegetable spray
1 cup milk
2 1/2 cups supercarb
3 tablespoons unsalted butter
6 ounces creamy peanut butter
1 teaspoon vanilla extract
Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Put the milk and supercarb in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F. Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.
Caramel Sauce
2 cups supercarb
1/4 cup water
1/2 cup light cream
Combine the supercarb and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.
Supercarb Lace
1/2 cup supercarb
Melt 1/2 cup of supercarb until it reaches a light golden brown hue. Form doodads by holding the spoon 12 to 16 inches over the melted supercarb and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off.
Suck it Racheal Ray
QUOTE(rippedforce63 @ Jan 23 2008, 10:06 AM) [snapback]450968[/snapback]
"Banana Ice Cream with peanut butter fudge chunks drizzled with caramel sauce and adorned with supercarb lace."
Banana Ice Cream
6 ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup supercarb simple syrup
1 large vanilla bean or 1tbsp vanilla extract
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw. Peel bananas and place in bowl of food processor with the lemon juice. Process for 10 to 15 seconds. Add supercarb syrup and vanilla bean seeds and turn processor on. Pour in the heavy cream, process until smooth. Chill mixture in fridge for an 1 or 2. Transfer mixture to an ice cream make. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Peanut butter fudge
Non-stick vegetable spray
1 cup milk
2 1/2 cups supercarb
3 tablespoons unsalted butter
6 ounces creamy peanut butter
1 teaspoon vanilla extract
Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Put the milk and supercarb in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F. Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.
Caramel Sauce
2 cups supercarb
1/4 cup water
1/2 cup light cream
Combine the supercarb and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.
Supercarb Lace
1/2 cup supercarb
Melt 1/2 cup of supercarb until it reaches a light golden brown hue. Form doodads by holding the spoon 12 to 16 inches over the melted supercarb and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off.
Suck it Racheal Ray
Banana Ice Cream
6 ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup supercarb simple syrup
1 large vanilla bean or 1tbsp vanilla extract
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw. Peel bananas and place in bowl of food processor with the lemon juice. Process for 10 to 15 seconds. Add supercarb syrup and vanilla bean seeds and turn processor on. Pour in the heavy cream, process until smooth. Chill mixture in fridge for an 1 or 2. Transfer mixture to an ice cream make. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
Peanut butter fudge
Non-stick vegetable spray
1 cup milk
2 1/2 cups supercarb
3 tablespoons unsalted butter
6 ounces creamy peanut butter
1 teaspoon vanilla extract
Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Put the milk and supercarb in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F. Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.
Caramel Sauce
2 cups supercarb
1/4 cup water
1/2 cup light cream
Combine the supercarb and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.
Supercarb Lace
1/2 cup supercarb
Melt 1/2 cup of supercarb until it reaches a light golden brown hue. Form doodads by holding the spoon 12 to 16 inches over the melted supercarb and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off.
Suck it Racheal Ray
Wow, that is awesome. But what the hell is all that fancyness on top?
QUOTE(CustomNW @ Jan 23 2008, 10:46 AM) [snapback]450975[/snapback]
Wow, that is awesome. But what the hell is all that fancyness on top?
That would be the Supercarb lace. It's sugar melted and re-solidified into patterns. They often do this for fancy desserts and sugar sculptures.
Really nice stuff there Ripped.
As I said on AM, very nicely done. But I did have some questions for you that I posted over there.
Yeah i honestly didn't know if the lace was going to work with supercarb but it came out just fine. They really are easy to make and they store pretty well in the fridge for a week if you wanna make them ahead of time.
This is my favorite part... 
QUOTE(rippedforce63 @ Jan 23 2008, 10:06 AM) [snapback]450968[/snapback]
Suck it Racheal Ray
QUOTE(rippedforce63 @ Jan 23 2008, 09:06 AM) [snapback]450968[/snapback]
"Banana Ice Cream with peanut butter fudge chunks drizzled with caramel sauce and adorned with supercarb lace."
Suck it Racheal Ray
Suck it Racheal Ray
Don't you mean "suck it Alton Brown" since this was his recipe?
yeah but I like him whereas racheal ray makes me want to bore my eardrums out. I want to try supercarb with his granola bar and energy bar recipes as well. Glad I'm not the only food network viewer over here.
QUOTE(rippedforce63 @ Jan 28 2008, 05:21 PM) [snapback]452501[/snapback]
Glad I'm not the only food network viewer over here.
Alton Brown is the man.
QUOTE(rippedforce63 @ Jan 28 2008, 06:21 PM) [snapback]452501[/snapback]
yeah but I like him whereas racheal ray makes me want to bore my eardrums out. I want to try supercarb with his granola bar and energy bar recipes as well. Glad I'm not the only food network viewer over here.
I'm going to try and make some toffee out of this, but it won't happen until this weekend.
Maybe even some almond brittle; good to know this stuff caramelizes.
I made some toffee last night and it turned out great. I'll have pictures later.
Bitchin'.
Since it doesn't seem like I'll be getting my pictures in time from my friend, here's the recipe:
English Toffee
-1 cup supercarb
-1 cup unsalted butter
-6oz dark chocolate chips
-1 tsp vanilla extract
-1/2 cup of shived almonds
-1 candy thermometer
Add sugar and butter to saucepan on low low heat and just let the butter and sugar melt together. Adding a little water helps the process but DON'T rush this step. Rushing it fucks up the texture later (i.e. it melts). Once the butter melts, turn up the heat and continually stir the mixture until your thermometer reads 300*F. At that point, remove from heat, stir in the vanilla extract and pour the whole thing out onto a cookie sheet lined with a silicon baking mat OR parchment paper. Use a spatula and spread into a rough rectangle shape. At this point sprinkle the chocolate chips onto the toffee and, when the bottoms start to melt, spread the chocolate around, forming a layer on top. Add almonds on the spread chocolate, let the pan cool for 20 minutes to room temp before slipping it into the fridge for at least 30. Remove, break into pieces and enjoy!
English Toffee
-1 cup supercarb
-1 cup unsalted butter
-6oz dark chocolate chips
-1 tsp vanilla extract
-1/2 cup of shived almonds
-1 candy thermometer
Add sugar and butter to saucepan on low low heat and just let the butter and sugar melt together. Adding a little water helps the process but DON'T rush this step. Rushing it fucks up the texture later (i.e. it melts). Once the butter melts, turn up the heat and continually stir the mixture until your thermometer reads 300*F. At that point, remove from heat, stir in the vanilla extract and pour the whole thing out onto a cookie sheet lined with a silicon baking mat OR parchment paper. Use a spatula and spread into a rough rectangle shape. At this point sprinkle the chocolate chips onto the toffee and, when the bottoms start to melt, spread the chocolate around, forming a layer on top. Add almonds on the spread chocolate, let the pan cool for 20 minutes to room temp before slipping it into the fridge for at least 30. Remove, break into pieces and enjoy!
Very nice submission, but pics are required, my man.
Ok guys, give me another day or two to compile all the recipes into a new thread where folks can vote on the top 2-3 finalists.
Ok guys, give me another day or two to compile all the recipes into a new thread where folks can vote on the top 2-3 finalists.
QUOTE(Sir Savage @ Feb 19 2008, 09:31 AM) [snapback]459299[/snapback]
Very nice submission, but pics are required, my man.
Ok guys, give me another day or two to compile all the recipes into a new thread where folks can vote on the top 2-3 finalists.
Ok guys, give me another day or two to compile all the recipes into a new thread where folks can vote on the top 2-3 finalists.
Well then it looks like rippedforce has already won, since there is only one set of photos between the 3 people who put up a recipe.
Maybe, but there are many other submissions from other boards.
QUOTE(Sir Savage @ Feb 23 2008, 12:11 PM) [snapback]460553[/snapback]
Maybe, but there are many other submissions from other boards.
Got you your photo request:
Nice!
As an aside, I'm whipping up some sweet cream ice cream using the supercarb...we'll see how it turns out.
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