In my non-LC previous life, I was a HUGE_A_MONGUS cold cereal fan. I’ve missed that on occasion, especially when I need to get out the door in a hurry, or hot cereal on a 95 degree day just doesn’t “float my boat”…LOL!
Anyhoo, I played around a bit, and this does the trick for my need for a cold cereal, or a bit of a yogurt topper.
LC Crunchy Almond Bran Cereal
By Shelley Gattenby
Not suitable for induction
Mix Dry ingredients together in bowl and set aside:
2 C BRM unprocessed wheat bran
½ C. BRM almond meal/flour
½ C sliced almonds
½ tsp cinnamon
1 Tbsp SteviaPlus
Mix in glass measuring cup and add to above ingredients:
2 egg whites, lightly beaten
¼ C. canola oil
12 drops liquid splenda
1 ½ tsp vanilla extract
Preheat oven to 350 degrees.
Mix all together and pat out into a thin layer on a foil lined jelly roll pan(or cookie sheet).
Bake for 12-14 minutes, until medium golden brown. Turn oven off and let set in oven for at least one hour and 15 minutes. Remove from oven and cool completely.
When cool, break or “chop” into little crumbles about the size of an almond, or smaller.
Store in tightly covered container.
Makes six ½ C servings.
Per serving: 266 calories; 22g fat; 17.16g carb; 10.82g fiber; 6.33g net carb; 9g pro
~use ¼ C cereal with 1 serving Greek yogurt or make your own yogurt “cheese”…yummy!
~use ½ C cereal with almond milk
~sprinkle a Tbsp or so on French toast cottage cheese for some crunch.
This has good potential to turn into a LC granola of sorts by adding unsweetened coconut pieces, pecans, roasted unsalted pumpkin seeds, roasted unsalted sunflower seeds, flax seeds and/or dried unsweetened cranberries or any other low carb, unsweetened dried fruit.