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Post by barbogold on Aug 7, 2008 16:10:13 GMT -8
COCONUTTY CRUNCH Linda Sue 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 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 300ยบ 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
With granular Splenda: Per 1/4 cup: 182 Calories; 18g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs Per 2 tablespoons: 95 Calories; 9g Fat; 2g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
With liquid Splenda: Per 1/4 cup: 180 Calories; 18g Fat; 4g Protein; 4g Carbohydrate; 2.5g Dietary Fiber; 1.5g Net Carbs Per 2 tablespoons: 93 Calories; 9g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
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