Red Square Low Carb Cinnamon,
Cranberry Bun Pudding Recipe

Cranberry Bun Pudding

  • 3 Red Square LC Buns
  • 50g melted salted butter
  • 8 egg yolks
  • 1 tsp ground cinnamon
  • 2 cups of whipping cream
  • 1 cup granulated Splenda
  • 1 tsp vanilla
  • 1 tsp rum extract

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut Red Square cinnamon buns into small pieces (½ inch cubes) and place into an 10” inch square baking pan (2 inch deep). Drizzle melted butter or margarine over bread.
  • In a medium mixing bowl, combine egg yolks, cream, granulated Splenda, cinnamon, vanilla and rum. Beat until well mixed and foamy (use blender for faster results). Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg and cream mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Posted by creator: Mark Tsemak
Red Square Bakery

Powerflax 1g Carb Cookie
Low Carb Sugar Free

1. Non-hydrogenated Margarine 10 kg
2. Baking Soda 90g
3. Baking Powder 70g
4. Corn Starch 100g
5. Pure Vanilla Extract 150g
6. Maple Flavour 150g
7. Rum Extract 150g
8. Gelatin Powder 150g
9. POWERflax Low Carb Mix 20 kg
10. Liquid Splenda (sucralose) 40ml

Instructions to bakers:
Place non-hydrogenated margarine into the mixer and add baking soda and powder,
corn starch, vanilla, maple flavour, rum, gelatine powder and liquid Splenda.
Blend on High speed for 2 minutes, then add 20 kg of POWERflax Low Carb Mix
and mix for additional 5 minutes until it becames a cookie dough.
Pull out the dough and divide into cookies (50-100g),
place on baking sheets with wax paper and bake for 15 minutes in the oven at 325F.
Cool down baked cookies and enjoy them with tea or coffee.
Bakers can also keep ready mixed cookie dough in the fridge for future baking.

POWERflax Pancake Recipe

POWERflax Low Carb Base 2 cups
Eggs 4
Whipping Cream 1 1/2 cups
Baking Powder 1 tablespoon
Vanilla 1 teaspoon
Splenda (sweetener) 3-5 packets to taste
Salt 1 teaspoon

Empty all the ingredients into a large mixing bowl and mix well until smooth.
Spoon the mixture into preheated, pre-greased pan on medium heat.
Fry on each side until golden brown and serve with your choice of fruit, yogurt or syrup.

POWERflax Cake or Muffin Recipe
POWERflax Low Carb Base 2 cups
Eggs 4
Whipping Cream 1 cup
Baking Powder 1 tablespoon
Vanilla 1 tablespoon
Splenda (sweetener) Granular 1 cup or as desired
Salt 1 teaspoon

Empty all the ingredients into a large mixing bowl and mix well until smooth.
For Cake:
Pour the mixture into a pre-greased 8 inch round baking pan
and bake for 30 minutes at 350 F until golden brown.
For Muffins:
spoon the mixture into muffin forms and bake at 350 F for 20-25 minutes
until golden brown.
Cut the cake in half horizontally and fill with a sugar-free custard.
You can also add fruit or nuts to the mixture before baking.
Chocolate lovers can add cocoa powder to the mixture before baking.

Powerflax Low Carb Bread Machine Recipe
Low carb flax mix 3 1/2 cups
Salt 1 1/2 tsp
Yeast 1 1/2 tsp
Water 1 1/2 cups, plus 1-2 tsps added as/if needed

I used a Panasonic bread machine, model Bread Bakery SD-YD200. My generic bread machine recipe book suggests always starting with the lowest amount of fluid and adding fluids by small amounts once the machine starts kneading, based on how the machine is labouring.I have found that I add between 1 and 2 tsps of water.
As you know, the bread is very tasty. It is delicious hot, just out of the machine. My husband is not a fan of the low carb bread yet he thinks the home made version is great. I have tested both your golden and dark mix and both work equally well in my bread machine.

Your friend Joyce

Scone Recipe with Powerflax Low Carb Flax Mix
Low carb flax mix 2 cups
Splenda 5 pkg
Baking powder 1 tbsp
Skim milk 2/3 cup
Canola oil 1/3 cup
Vanilla 1 tbsp
Eggs 2

Mix all the liquid ingredients together and stir into dry ingredients.
Let sit for 2 or 3 minutes, drop by spoon onto parchment lined cookie sheet.
Makes 12 large biscuits. I baked mine at 400 F. Great taste!

credited to: Joyce - Red Square customer

Red Square Pancakes
Measure into a spouted mixing bowl, and whisk together to combine:
red square baking mix 1 1/2 cups
salt 1 teaspoon
baking powder 1 3/4 teaspoons
spenda 3 tablespoons
Combine before adding to the dry ingredients above:
2 eggs well beaten
melted butter 3 tablespoons
unsweetened soy milk 1 1/2 cups

Mix dry and wet ingredients only long enough to combine.
Left for a few minutes while the pancake grill/pan heats, the batter will thicken.
Once the grill is hot make pancakes the size you desire.
Cook as you would any pancake batter.
We use unsweetened pancake syrup for these.
This recipe makes about 10 - 4 inch pancakes.
Using the above ingredients, the carb count will be very low. Enjoy!

Cheers from Jean and Grant

Low Carb High Fibre Pancakes

1/4 cup ground flax
3/4 cup Power Flax Base mix
1/4 splenda
pinch of salt
1/4 tsp. cinnamon
Mix well in medium bowl

1/4 cup coconut oil
1 egg
1/4 tsp vanilla
3/4 to 1 cup Blue Diamond unsweetened almond milk (Plain or vanilla)
Stir together
let sit 5 minutes
Do NOT put oil in pan.
Cook approx. 2 tbs of mixture per pancake at medium heat.

Serve with maple butter. Softened butter mixed with maple extract and splenda.

Tracey Scurfield Vancouver, B.C.

Low Carb Scones

2 cups Power Flax Base Mix
2 tablespoons Splenda
1/2 teaspoon nutmeg (optional)
1/2 cup cold butter, cut up
1/2 cup cream
1 egg beaten

Preheat oven to 425'.
Mix Power Flax base splenda, nutmeg in large bowl. Cut in butter until mixture is like large crumbs. Stir in cream and egg. Roll into a ball and knead for a couple of minutes on floured surface. Roll out to 3/4 inch thick. Cut into about 3 inch triangles. Place on greased baking sheet for about 15 minutes.

Tracey Scurfield Vancouver, B.C.