Sherrie's
Breakfast Cereal
3
cups shredded unsweetened Coconut
3
cups chopped Walnuts
3
cups Textured Vegetable Protein TVP Bob's Red Mills brand
2
tbsp cinnamon
4
tbsp Splenda
Mix
all ingredients together and stir well, pour 1/3 of the mix onto cookie
sheet and bake for about 10 minutes at 350 or until light golden brown.
Remove and cool in plastic container, store after cool in a sealed
zip lock.
Serve with new countdown whole milk @ 1.5 carbs per 1/2 cup
of milk and 18 1/2 cup Servings @ 5 carbs.
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Total: |
|
218 |
|
| Fat: |
18 |
162 |
74% |
| Sat: |
5 |
45 |
21% |
| Poly: |
9 |
81 |
37% |
| Mono: |
2 |
18 |
8% |
| Carbs: |
10 |
20 |
9% |
| Fiber: |
5 |
0 |
0% |
| Protein: |
9 |
36 |
17% |
This recipe
was donated by Sherrie Engler at Headed-West.com