Wed, Jun-24-09, 10:51
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Registered Member
Posts: 75
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Plan: south beach
Stats: 206/192/185
BF:
Progress: 67%
Location: Russia, now USA, MA
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i making this once in a while. 1 tbsp is plenty for a bowl ow berries and plain yogurt
COCONUTTY CRUNCH
2 ounces walnuts
4 ounces pecans
2 ounces almonds (I like sliced)
2 ounces unsweetened coconut, 1/2 cup
2-4 tablespoons flax meal
1-2 ounces unsalted sunflower kernels
2 tablespoons i can't believe it's not butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Pinch salt, optional
1 teaspoon cinnamon
Coarsely chop the nuts and put them in a medium bowl. Stir in the coconut, flax meal and sunflower kernels. In a small bowl, mix the butter, sweetener, vanilla and salt. Pour over the nuts and toss to mix well. Spread on a large jelly roll pan and bake at 300º about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn. Mix in the cinnamon; cool. Store in an airtight container in the refrigerator.
Makes about 3 1/2 cups or 13 ounces
Can be frozen
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