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Low-carb Breakfast Mix




Source of Recipe


adapted from Jane Cobb recipe


List of Ingredients




1 cup pecans
1 or 2 cups almonds
1 cup sliced or slivered almonds
1 or 2 cups pumpkin seeds
1 cup sesame seeds
1 cup sunflower seeds
1 cup unsweetened coconut
1 tsp. sea salt
1½ tbsp. cinnamon

1/2 cup butter
1/2 cup coconut oil
2 tbsp. peanut butter
1 cup Walden Farms pancake or caramel syrup
a splash of almond extract
a splash of vanilla extract

Recipe



Combine dry ingredients & mix well.
Combine wet ingredients & heat until butter is melted.
Combine wet and dry ingredients & mix well.

Spread the mixture evenly on a large baking sheet that has sides . . . I use a jellyroll pan. Bake at 300° 60 or 70 minutes, stirring every 15 minutes . . . or until mixture is toasted & dry. Cool completely and store in airtight container.

1 serving = 1/3 cup

calories: 219
total fat: 21g
saturated fat: 8g
trans fat: 0g
cholesterol: 8mg
sodium: 59mg
total carbs: 6g
dietary fiber: 3g
sugars: 1g
protein: 5g
vitamin A: 2%
calcium: 3%
iron: 6%

also a good source of manganese