LOW CARB CINNAMON ALMOND CEREAL
1/2 cup golden flax meal (2 ounces)
1/2 cup unblanched almond flour (1 1/2 ounces)
1/4 cup vanilla whey protein powder (1 ounce) *
1 cup unsweetened coconut, finely ground (1 3/4 ounces)
3/4 cup sliced almonds (2 1/2 ounces)
1/8 teaspoon salt
1/2 teaspoon cinnamon, or to taste
1/3 cup granular Splenda or equivalent liquid Splenda
3 tablespoons coconut oil
1/4 cup water, or as needed
Mix all but the oil and water in a medium bowl. Add the coconut oil and water; stir until everything is moistened. Add water as needed to make a crumbly dough. Spread the mixture in an even layer on a parchment or Silpat lined baking sheet. Bake at 350º 15 minutes. At that time, give the crumbs a toss to redistribute them and bake another 5-10 minutes or until evenly browned. Cool completely and store in an airtight container. Serve in a bowl with low carb milk.
Makes about 3 cups cereal or 6 servings
* I used Body Fortress whey isolate which has 1 carb per scoop.
With granular Splenda:
Per 1/2 cup serving: 320 Calories; 28g Fat; 10g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per 1/2 cup serving: 315 Calories; 28g Fat; 10g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs
I'd been wanting to try recreating the Low Carb Granola Cereal that I made using an LC-Foods mix but using just readily available ingredients. Today I gave it a go but I'm not all that pleased with the result. I'm not sure why but it has very little flavor. I added the whey protein thinking that it might help bind the ingredients together in little nuggets. That did seem to work but I think it also kept them from getting crispy. The cereal doesn't have much crunch and has a tendency to stick to my teeth. Come to think of it, that's pretty typical of high carb cereals once you pour milk on them and maybe that's why this doesn't appeal to me much. I'll taste it again tomorrow and see if I like it any better. In any case, I'm not likely to make this again. Click the photos to see close-ups.
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