NUT CRUNCH
2 ounces walnuts
2 ounces pecans
2 ounces whole almonds
1 tablespoon sunflower kernels
1/4 cup unsweetened coconut, 3/4-1 ounce
1 tablespoon flax meal
2 tablespoons butter, melted
1/4-1/3 cup granular Splenda or equivalent liquid Splenda
Pinch salt
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
Coarsely chop the nuts. You may need to chop the almonds separately because they are a bit harder. It's ok to have some tiny crumbs, so don't discard them; put them in a bowl and stir in the sunflower kernels, coconut and flax meal. In a small bowl, mix the butter, Splenda, salt and vanilla; add to nuts and toss to blend well. Spread the nut mixture on a baking sheet and bake at 300º for about 3 minutes. Stir well, then bake another 2-3 minutes, watching them closely. Stir again and bake an additional 3 minutes, if necessary. You want them slightly toasted but not too browned. Stir in cinnamon. Let cool, then place in a zipper bag or other container and store in the refrigerator. Sprinkle on yogurt or eat as a snack.
Makes about 1 1/2 cups
Can be frozen
With granular Splenda:
Per 2 tablespoons: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/4 cup: 260 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per 2 tablespoons: 128 Calories; 12g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 256 Calories; 25g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I was sort of trying to copy Gram's Gourmets Flax'n Nut Crunchies just to see what I could come up with. I had all of the above ingredients on hand so I gave it a shot. It came out pretty good, but could still use some tweaking. I might use a bit more cinnamon next time.