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Faux..Gram's Gourmet Flax'n Nut Crunchie




Source of Recipe


lc friends


Recipe Introduction


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, leave out the hazelnuts and replace them with more of one of the other nuts. They seem to over power the flavor of the other nuts. I also toasted mine a little too long (5 minutes longer than the recipe states), so watch it closely or it will burn.



List of Ingredients




2 ounces walnuts
2 ounces pecans
1 ounce hazelnuts
1 ounce whole almonds
1 tablespoon sunflower kernels
1/4 cup unsweetened coconut (1/2-3/4 ounce)
1 tablespoon flax meal
2 tablespoons butter, melted
2 drops of pure virgin coconut oil
shake or two of butter buds
1/2 teaspoon liquid Splenda (or about 1/4-1/3 cup granulated)
Pinch salt
1/4 teaspoon vanilla
1/2 teaspoon cinnamon


Recipe



Coarsely chop the nuts. You may need to chop the almonds and hazelnuts 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, vanilla and cinnamon; add to nuts and toss to blend well. Spread the nut mixture on a small baking sheet and bake at 300º for 5 minutes. I did mine in the toaster oven. Stir well, then bake another 5 minutes, watching them closely. You want them slightly toasted but not too browned. 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

Made with granulated Splenda - (1/3 cup - 4.5 usable carbs) (2 tablespoons - 2 usable carbs) (1 tablespoon - 1 usable carb) Made with liquid Splenda - (1/3 cup - 3 usable carbs) (2 tablespoons - 1 usable carb) (1 tablespoon - .5 usable carb)