I am always on the hunt for something new for breakfast. Taking a week long road trip; I wanted to find some creative things I could bring along. As some of you may know breakfast brings a challenge when you are not a big fan of eggs. I love breakfast. Now that I am eating without gluten brings more of a challenge while eating out.
I like granola; if I buy at the grocery store it contains wheat. So I made up my own recipe with a twist.
A Nutty Crunch:
Turn oven on to 325 degrees. Prepare a cookie sheet with parchment paper and set aside.
2 cups mixture of almonds, walnuts, and pecans
1 cup mixture of sunflower seeds, hemp, and chia seed
1 Cup almond flour
1 Cup coconut flakes (unsweetened)
3 TB Pyure Sweetener
1/2 tsp sea salt
1/3 cup melted coconut oil
1/2 cup cacao nibs
2 TB cinnamon
1 tsp ground ginger
1/2 tsp cayenne pepper
I placed all the nuts and seeds in a food processor and chopped finely then I poured them into a bowl and added all the other ingredients. Stir all together and place onto the prepared cooking sheet. You are going to want to peek in the oven every so often to stir, so all ingredients get a browning.
Store in a ziplock bag or glass jar.
240 calories, 21g fat, 7g protein, 10g carbohydrate, 6g dietary fiber Net carb= 4g.