Ingredients:
1.5 cups (100g) Textured Vegetable Protein
1/4 cup (15g) slivered almonds
5 tsp (6 g) Monkfruit sweetener or low calorie sweetener
1/2 tbsp (4g) ground cinnamon
1 TBSP (3.7g) walnuts chopped
1 tsp (4g) vanilla extract
1/4 cup (10g) Coconut, dried shredded or flaked, unsweetened
Directions:
Sprinkle the almonds and coconut on a toaster oven baking tray with parchment paper and spread them out so they can cook evenly. Toast on light setting for a minute or two. The coconut will cook really fast so you may need to take it out before the almonds. You want them both to be slightly brown.
In a mixing bowl, add the textured vegetable protein, the sweetener, cinnamon, the toasted coconut and toasted almonds and the vanilla vanilla. Mix together to combine until all the vanilla is absorbed by the TVP.
Split into 4 small jars. Use to sprinkle on anything you would put granola on. Should last in the fridge for at least a week.
This recipe makes 4 servings.
Link to YouTube video where we make this recipe: https://youtu.be/8OZyJsQmLUM
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