Grain Free Cinnamon Crunch
Try this Grain Free Cinnamon Crunch recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 850
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 150 g/ 5.3oz coconut oil melted
- 2 (5ml) tsp vanilla
- 2-3 (5ml) tsp dried cinnamon
- 2 (15ml) tbs granulated stevia or sweetener of choice to taste
- 2 (15ml) tbs coconut four
- 650 g/ 23oz of mixed nuts seeds and desiccated/shredded coconut.
- - as an example i used the following for the photo shown -
- 250 g/ 8.8oz coconut threads or chips
- 100 g/ 3.5oz pumpkin seeds
- 100 g/ 3.5oz flaxseeds/linseeds
- 100 g/ 3.5oz chopped almonds
- 100 g/ 3.5 oz sunflower seeds
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Mix all the ingredients.Place all the nuts, seeds and coconut in a huge baking dish then pour over the cinnamon crunch.Mix gently with a serving spoon.Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.Store int an airtight container in the fridge. Will keep for 3-4 weeks.
