Thin Mint Cereal
Ingredients
- 1/2 cup vanilla egg white protein
- 3/4 cup almond flour or peanut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon Redmond Real salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil OR NATURAL almond butter
- 4 tablespoons Natural Sweetener
- 2 tablespoons water just enough to hold dough together
- 2 teaspoons mint extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the protein powder, nut flour, cocoa powder, baking soda and salt. Cut in the almond butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Add extract and water.
- Place parchment onto cookie sheets. Spread out cereal on parchment. Bake for 7-10 minutes in the preheated oven, until edges are lightly browned (I broke up pieces and baked another 3 minutes to crisp up the pieces). Remove from oven to cool. Makes 3-4 servings.
- NOTE: using coconut oil instead of almond butter will allow you to store longer since coconut oil is shelf stable and doesn’t need to be refrigerated. Serve with Unsweetened Cashew Milk! YUM
Nutrition
Calories: 287.4 | Fat: 23g | Protein: 14.7g | Carbohydrates: 7.3g | Fiber: 4g | P:E Ratio: 0.6