Low Carb "Granola
- Number of Servings: 9
Ingredients
1/4 cup Coconut Oil2 cups TVP (textured vegetable protein - ideally the small kind)1 cup Coconut, raw, shredded, unsweetened1 cup Almonds, sliced 1.25 cup Pecans, chopped 2 tsp ground Cinnamon1 tsp ground Nutmeg1 tsp ground Cloves4 packets Splenda Packet 2/3 cup erythritol (can use xylitol or maltitol as well)2 Tbsp sugar free coconut syrup1 Tbsp sugar free vanilla syrup3/4 cup Flax Seed Meal (ground flax)
Melt 1/2 cup coconut oil (or butter or peanut oil) in a very large frying pan or dutch oven.
Mix in a mixing bowl the TVP, coconut, nuts, cinnamon, cloves, and nutmeg. Pour in pan and cook over medium heat until the TVP is a medium brown and the nuts are warm.
Add the Splenda and erythritol and mix well. Then pour syrups into pan. It will steam when it hits the pan. Stir it quickly for a few seconds longer to mix the syrup well.
Remove from heat and add flax seed meal.
Let cool. Store in an airtight container.
Serving Size: Makes 9 2/3-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JULESNM.
Mix in a mixing bowl the TVP, coconut, nuts, cinnamon, cloves, and nutmeg. Pour in pan and cook over medium heat until the TVP is a medium brown and the nuts are warm.
Add the Splenda and erythritol and mix well. Then pour syrups into pan. It will steam when it hits the pan. Stir it quickly for a few seconds longer to mix the syrup well.
Remove from heat and add flax seed meal.
Let cool. Store in an airtight container.
Serving Size: Makes 9 2/3-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JULESNM.
Nutritional Info Amount Per Serving
- Calories: 394.2
- Total Fat: 29.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 10.4 g
- Protein: 16.8 g
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