Ingredients: 1 cup raw almonds 1 cup raw walnuts 1 cup raw pecans 1 cup shredded coconut, unsweetened 1/2 cup sunflower seeds 1/2 cup flax seed meal 1/2 teaspoon salt 1/2 cup water 1/2 cup butter or coconut oil 1/2 cup sugar-free maple-flavored syrup (I used Vermont Sugar-Free) Preparation: Heat oven to 300 F. Cover baking sheet with sides with a silicon mat or greased parchment paper. Roughly chop the nuts. You can do this in a food processor, but if you do, start with the harder nuts — the almonds in this recipe or filberts (hazelnuts) if you use them. Once they are chopped up a bit you can add the softer nuts (walnuts, pecans). Otherwise the softer ones will become meal before the hard ones are chopped. Melt the butter or coconut oil – you can microwave it in the bowl you’re going to use for mixing (although you can mix right on the baking sheet), if you wish. Mix the syrup and coconut oil or butter together. Combine the nuts, coconut, seeds, and salt. If you’re doing this on the baking sheet, add the water first and mix (hands work best), and then the oil/butter and syrup…
These pancakes are to die for! You’ll never guess, but the “flour” for these pancakes is simply ground pecans which you can do in a food processor or blender. Ingredients: 1 cup pecans 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon baking powder pinch salt ¼ cup canned pumpkin 2 tablespoons oil ¼ cup sugar-free ginger ale (or just water and sweetener to taste) Extra sweetener to taste* 2 eggs Preparation: Grind pecans in food processor. Add spices, salt, and baking powder and pulse until well-blended. Transfer these dry ingredients to a medium-sized bowl or quart-sized measuring cup with lip. (Note: do not try to blend the wet ingredients with dry in the food processor – it makes the batter thinner for some reason). Combine the rest of the ingredients and mix well (a fork works well). Heat pan or griddle to medium heat and cook pancakes, flipping when brown. You can add sugar-free maple syrup on top, or if you like, add a little extra sweetener to the mix before cooking so that you don’t have to add any other condiments on top.
This breakfast is perfect for when I am doing a low calorie day. It is filling and simple to make so breakfast time is a breeze! Ingredients: 3 egg whites (ready made from grocery store or separate your own) Sliced tomatoes Slice of skim Kraft American Cheese Salt and Pepper to taste Whip with a small whisk or fork until frothy then place in pan sprayed with olive oil flavored Pam. Sprinkle with black pepper or other spice and cook on medium until firm. Put on sliced tomatoes covered with a slice of skim Kraft American cheese (25 calories) …put under broiler until melted and add some fresh herbs… Yummy and filling for under 100 calories!!
I adapted this one from my mother in law’s version; I use Julian Bread Company’s one carb bread. You can find that company on the Internet. Also, Pepperidge Farm makes a five carb bread. Toast one slice of low carb bread lightly Spread on it about 2-3 T. Cottage Cheese Sprinkle it with 1 t. Splenda and cinnamon Put it under the broiler until it puffs slightly and is slightly brown Serve with your favorite coffee. (In phase 2 of the lower carb diets, this is a welcome switch from egg dishes!)