Nutty Granola Topping (south beach)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1/2 cup slivered almonds1/2 cup unsweetened coconut1/2 cup flaxseed1/2 cup pecans, chopped1/2 cup pumpkin seeds1/2 cup sunflower seeds1/2 cup walnuts, chopped2 tbsp trans fat-free margarine2 tsp ground cinnamon2 tsp vanilla extract2 tsp sugar substitute
makes 40 1 - tbsp servings
Heat oven to 325 degrees
In a large bowl, combine almonds, coconut, flaxseed, pecans, pumpkin seeds, sunflower seeds, and walnuts
In a small saucepan, melt margarine over low heat. Remove the pan from the heat and whisk in cinnamon and vanilla. Pour over nut mixture and toss to combine. Sprinkle with sugar substitute and toss again.
Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 inutes, or until lightly golden. Cool on a rack. Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.
Number of Servings: 40
Recipe submitted by SparkPeople user CLS036.
Heat oven to 325 degrees
In a large bowl, combine almonds, coconut, flaxseed, pecans, pumpkin seeds, sunflower seeds, and walnuts
In a small saucepan, melt margarine over low heat. Remove the pan from the heat and whisk in cinnamon and vanilla. Pour over nut mixture and toss to combine. Sprinkle with sugar substitute and toss again.
Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 inutes, or until lightly golden. Cool on a rack. Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.
Number of Servings: 40
Recipe submitted by SparkPeople user CLS036.
Nutritional Info Amount Per Serving
- Calories: 60.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 12.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.5 g
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