coconutty crunch snack mix
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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prep time
25 Min
cook time
20 Min
method
Bake
yield
14 one ounce servings
Ingredients
- 4 ounces pecans, chopped
- 4 ounces almonds,sliced
- 2 1/2 ounces unsweetened coconut (about 3/4 cup)
- 2 ounces sunflower seeds, unsalted (about 1/2 cup)
- pinch salt
- 1 teaspoon cinnamon
- 3 tablespoons coconut oil, warmed in the microwave
- 1/3 cup splenda or equivalent liquid splenda
- 1/2 teaspoon vanilla
How To Make coconutty crunch snack mix
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Step 1Put nuts, coconut and sunflower kernels in a medium-large bowl. Add a sprinkle of salt and the cinnamon Mix well.
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Step 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.
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Step 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.
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Step 4Cool completely before putting in an airtight container. Store in the refrigerator.
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Step 5Using granular Splenda: per ounce serving: 206 calories; 20g Fat; 4 g Protein; 5.5g Carbs; 3g Fiber; 2.5 NET CARBS
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Step 6with liquid Splenda: per ounce serving: 204 Calories; 20g Fat; 4g Protein; 5g Carbs; 3g Fiber; 2g NET CARBS
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Nuts
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Keyword:
#low-carb
Method:
Bake
Culture:
American
Ingredient:
Nuts
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