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Old 08-07-2008, 05:13 PM   #1
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Linda Sue's Coconutty Crunch

I made Linda Sue's Banana Walnut Muffins from her website and topped
them with her coconutty crunch. DELICIOUS!

COCONUTTY CRUNCH
Linda Sue
2 ounces walnuts
4 ounces pecans
2 ounces almonds (I like sliced)
2 ounces unsweetened coconut, 1/2 cup
2-4 tablespoons flax meal
1-2 ounces unsalted sunflower kernels
2 tablespoons butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Pinch salt, optional
1 teaspoon cinnamon

Coarsely chop the nuts and put them in a medium bowl. Stir in the coconut, flax meal and sunflower kernels. In a small bowl, mix the butter, sweetener, vanilla and salt. Pour over the nuts and toss to mix well. Spread on a large jelly roll pan and bake at 300║ about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn. Mix in the cinnamon; cool. Store in an airtight container in the refrigerator.

Makes about 3 1/2 cups or 13 ounces
Can be frozen

With granular Splenda:
Per 1/4 cup: 182 Calories; 18g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 2 tablespoons: 95 Calories; 9g Fat; 2g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per 1/4 cup: 180 Calories; 18g Fat; 4g Protein; 4g Carbohydrate; 2.5g Dietary Fiber; 1.5g Net Carbs
Per 2 tablespoons: 93 Calories; 9g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb


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Old 08-12-2008, 08:03 PM   #2
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[QUOTE=Barbo;10693472]I made Linda Sue's Banana Walnut Muffins from her website and topped
them with her coconutty crunch. DELICIOUS!

COCONUTTY CRUNCH
Linda Sue
2 ounces walnuts
4 ounces pecans
2 ounces almonds (I like sliced)
2 ounces unsweetened coconut, 1/2 cup
2-4 tablespoons flax meal
1-2 ounces unsalted sunflower kernels
2 tablespoons butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Pinch salt, optional
1 teaspoon cinnamon

Coarsely chop the nuts and put them in a medium bowl. Stir in the coconut, flax meal and sunflower kernels. In a small bowl, mix the butter, sweetener, vanilla and salt. Pour over the nuts and toss to mix well. Spread on a large jelly roll pan and bake at 300║ about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn. Mix in the cinnamon; cool. Store in an airtight container in the refrigerator.

Makes about 3 1/2 cups or 13 ounces
Can be frozen

With granular Splenda:
Per 1/4 cup: 182 Calories; 18g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 2 tablespoons: 95 Calories; 9g Fat; 2g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs

Barb/Linda Sue:

I made this yesterday and let me tell you -is was EXCELLENT. My kids ate it as well, and they hate everything that is lowcarb. Myy husband thought is was great as well. Awesome recipe!!!! This is a keeper.

Thank you for the recipe.
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Old 08-15-2008, 07:58 PM   #3
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I have made this several times and I LOVE it!! I have problems with portion control!!! The last time I made it, I made little tubes with my vacuum sealer and sealed individual portions. It did help doing that but was kind of time consuming.... Oh well, whatever it takes.
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Old 08-16-2008, 04:08 PM   #4
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DH and I use coconutty crunch on our yogurt every morning. delicious!!
I've given the recipe to friends who aren't on LC and they love it too!
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