Nutty Granola Topping (south beach)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Nutty Granola Topping (south beach) calories by ingredient
Introduction
1 tbsp servings for a treat on yogart, cottage cheese, ricotta, etc. 1 tbsp servings for a treat on yogart, cottage cheese, ricotta, etc.Number of Servings: 40
Ingredients
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1/2 cup slivered almonds
1/2 cup unsweetened coconut
1/2 cup flaxseed
1/2 cup pecans, chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup walnuts, chopped
2 tbsp trans fat-free margarine
2 tsp ground cinnamon
2 tsp vanilla extract
2 tsp sugar substitute
Directions
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.