Just made a batch from my 2008 south beach diet book. I ended up using erythritol for the sugar substitute
by Shot_Shoulder7862
4 Comments
Shot_Shoulder7862
Here’s the recipe in text: 1/2 cup slivered alminds 1/2 cup unsweetened coconut 1/2 cup flaxseed 1/2 cup chopped pecans 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup walnuts 2 tbsp butter 2 tsp cinnamon 2 tsp vanilla extract 2 tsp sugar substitute
Oven at 325 Mix all dry ingredients in bowl. Melt butter in small dish, stir in cinnamon and vanilla to the butter until well combined. Add to bowl of dry ingredients. Stir til well coated. Add sugar substitute and stir in. Spread mixture on baking sheet with parchment paper. Bake for 20-25 minutes stirring every 5 minutes. Allow to cool. Serve up with yogurt or cottage cheese. Per tbsp: 65 cal, 6g fat, 2g protein, 2 g carb, 1 g fiber, so just 1net carb per tbsp.
mcinok
Excellent!
cutelilchicana789
Yum! Thank you for sharing this. I am going to try this.
4 Comments
Here’s the recipe in text:
1/2 cup slivered alminds
1/2 cup unsweetened coconut
1/2 cup flaxseed
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup walnuts
2 tbsp butter
2 tsp cinnamon
2 tsp vanilla extract
2 tsp sugar substitute
Oven at 325
Mix all dry ingredients in bowl. Melt butter in small dish, stir in cinnamon and vanilla to the butter until well combined. Add to bowl of dry ingredients. Stir til well coated. Add sugar substitute and stir in.
Spread mixture on baking sheet with parchment paper. Bake for 20-25 minutes stirring every 5 minutes.
Allow to cool. Serve up with yogurt or cottage cheese.
Per tbsp: 65 cal, 6g fat, 2g protein, 2 g carb, 1 g fiber, so just 1net carb per tbsp.
Excellent!
Yum! Thank you for sharing this. I am going to try this.
Definitely use allulose, it carmelizes nicely