Frankenberry Cereal

Print Recipe

Prep Time 5

Cook Time 12

Course Breakfast, Dairy Free, Vegetarian

Cuisine American

Servings

Calories 234.1

▢ 1/3 cup powdered natural sweetener
▢ 1 teaspoon stevia glycerite
▢ 1/3 cup almonds crushed (or pecans, or walnuts)
▢ 1/4 cup blanched almond flour
▢ 1/4 cup Jay Robb Strawberry Egg White Protein Powder SAVE WITH CODE MARIA20
▢ 1/4 cup butter softened (or coconut oil for dairy free)
▢ 1 teaspoon strawberry extract
▢ natural red food coloring

Get Recipe Ingredients

Preheat oven to 300 degrees F (170 degrees C). Combine 1/3 cup natural sweetener and stevia glycerite, 1/3 cup crushed nuts, almond flour, protein powder and extract in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Optional: roll into little balls or leave in chunks.
1/3 cup powdered natural sweetener, 1 teaspoon stevia glycerite, 1/3 cup almonds, 1/4 cup blanched almond flour, 1/4 cup Jay Robb Strawberry Egg White Protein Powder, 1/4 cup butter, 1 teaspoon strawberry extract, natural red food coloring
Place on a cookie sheet with defined edges or the butter will leak off. Bake for 12-20 minutes or until golden brown. Remove from the oven and gently stir while still hot. Let cool in the cookie tin (it will crisp up A LOT). Break pieces apart and enjoy with unsweetened macadamia nut milk (NOTE: I added 1 tsp of strawberry extract to my milk for extra strawberry flavor!).