Breakfast can be a challenging meal for me. On most days I have a green smoothie, but sometimes I want to chew something! Traditional boxed cereal, cream of wheat or oatmeal don't fit into my gluten free, very low carb, ketogenic diet. Not only did these foods spike my blood glucose (when I used to eat them), they also didn't stick with me all morning so that I became hungry within a couple of hours. I created this delicious, nutty recipe to satisfy my craving for hot cereal. The apple pie spice adds a pleasing, sweet flavor that is reminiscent of a cinnamon roll. This is a fast and easy meal to prepare, especially on days I have to get out of the door quickly. The best part is that I stay satisfied for many hours, often not getting hungry again until mid-afternoon. This cereal may not be very pretty to look at but, with only 3 net carbs, it's a winner in my recipe box!
Nutty Cinnamon Spice Hot Breakfast Cereal
Makes 1 serving
3 tablespoons macadamia nuts (or pecans)
3 tablespoons unsweetened shredded coconut
1 tablespoon ground flax seeds
1 tablespoon raw, shelled hemp seed
1 teaspoon chia seed
1 tablespoon fiber powder (I use unflavored Paleo Fiber)
1/2 to 1 teaspoon apple pie spice
1 packet of stevia (or to taste)
1/2 cup unsweetened coconut milk (or other nut milk)
1/2 teaspoon vanilla extract
1. In a small food processor, nut and spice grinder, or coffee grinder, pulse the first five ingredients until the nuts are ground into meal. Pour this mixture into a serving bowl and add the apple pie spice, fiber powder and stevia and stir to combine; set aside.
2. In a glass measuring cup (or microwaveable container), heat the milk until hot. Add this and the vanilla extract to the nut mixture and stir. Adjust seasoning, if necessary. Serve immediately.
Nutritional information per serving: 415 calories, 21.7 g carbohydrate (18.5 g dietary fiber, 2.6 g sugar), 35.7 g total fat (15 g saturated fat, 0 g trans fat), 0 mg cholesterol, 81 mg sodium, 107.3 mg calcium, 188 mg potassium, 6.6 g protein. (3.2 g net carbs per serving)
Recipe by Kathy Sheehan, Copyright 2014
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