Coconutty Crunch  Snack Mix Recipe

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Coconutty Crunch Snack Mix

virginia duncan

By
@duncan2929

I found this great low carb snack on Linda's Low Carb Menus and Recipes.
It really is good to eat by it's self or on top of yogurt.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
14 one ounce servings
Prep:
25 Min
Cook:
20 Min
Method:
Bake

Ingredients

4 oz
pecans, chopped
4 oz
almonds,sliced
2 1/2 oz
unsweetened coconut (about 3/4 cup)
2 oz
sunflower seeds, unsalted (about 1/2 cup)
pinch
salt
1 tsp
cinnamon
3 Tbsp
coconut oil, warmed in the microwave
1/3 c
splenda or equivalent liquid splenda
1/2 tsp
vanilla

Step-By-Step

1Put nuts, coconut and sunflower kernels in a medium-large bowl. Add a sprinkle of salt and the cinnamon
Mix well.

2In a small bowl mix the coconut oil, sweetener and vanilla. (If you don't have coconut oil can use 2 tablespoons melted butter) Warm coconut oil or it will clump.
Pour over the nuts and toss to mix.

3Spread on a large cookie sheet and bake at 300 degrees for about 15-20 minutes, stirring every 5 minutes, until lightly toasted. Watch closely so it doesn't burn.

4Cool completely before putting in an airtight container.
Store in the refrigerator.

5Using granular Splenda:
per ounce serving: 206 calories; 20g Fat; 4 g Protein; 5.5g Carbs; 3g Fiber; 2.5 NET CARBS

6with liquid Splenda:
per ounce serving: 204 Calories; 20g Fat; 4g Protein; 5g Carbs; 3g Fiber; 2g NET CARBS

About this Recipe

Course/Dish: Nuts
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #low-carb