In her search for a hearty, healthy and truly tasty breakfast, our friend Carol Buchanan decided to create her own. Friends rave about her gluten free, vegan, no sugar added “nutola” (including me!) and we are thrilled to share her recipe with you.
Prep time: 15 minutes • Pre-heat oven at 325 degrees
Ingredients:
- 1 cup shredded organic coconut
- ¾ cup walnut pieces
- 1 cup marcona almonds
- ¼ cup pistachios
- ¼ cup macadamia nuts
- 2 tbsp chopped Brazil nuts
- ¾ cup pecans
- ¼ cup pumpkin seeds
- 2 tbsp organic hemp seeds
Mix all of the above together.
- 2 tbsp extra virgin olive oil
- 2 tbsp MCT oil (concentrated coconut oil)
- 4 tbsp yacon syrup (low calorie, low carb, low glycemic)
- ½ tsp pumpkin pie spice
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp dried orange peel shreds
- 1 tsp sea salt
Post baking toppings:
- 2 tbsp cacao nibs
- 2 tbsp chopped dried cherries
Mix nuts and seeds together, add extra virgin olive oil and MCT oil and stir. Add the yacon syrup and stir once again before adding all other pre-cooking ingredients. Stir one final time and pour on to a large baking sheet covered with parchment paper. Bake for 20 minutes and remove from oven before adding the cacao nibs and dried cherries.
Enjoy as a snack or with coconut milk yogurt and fresh berries in the morning!
Carol offers classes on making this nutritious nibble at Vintage Coffee in Indio.
Reach out to her directly if you’d like to be notified of schedule: [email protected].
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