Simple to make. And much cheaper than buying flavored!
I used the Greek yogurt that comes from Costco in two to a box.
If following THM, this is a Fuel Pull! That means you can have a serving in any setting! 🙂
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!
These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!
Here is my link to the cake you’ll need to complete this recipe.
Applesauce Spice Cake
You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.
Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.
1 applesauce spice cake, or part of one.
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.
Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!
Here it is, ready to freeze.
A pretty easy to make low carb granola. This is an S if following THM.
Low Carb Granola
1/2 cup oat fiber
1/2 cup coconut flour
1/2 cup unsweetened whey isolate powder
1/2 cup almond meal
1 cup coconut shreds
1 cup sliced almonds
1/4 cup golden flax meal
1/4 cup seseme seeds
1/4 cup collagen peptides
Wet ingredients 1:
1/2 cup water
2 Tbs. beef gelatin
Wet ingredients 2:
1/2 cup melted butter
2 Tbs. vanilla
1/2 tsp. THM stevia extract
Mix the dry ingredients together. Boil the water and add the gelatin. Pour over the dry ingredients and mix well. Combine the melted butter, vanilla and stevia extract. Add this to the other ingredients and mix well. Should be in clumps and crumbs.
Spread out on a large cookie sheet. Bake at 275 degrees for at least 30 minutes, turn and continue baking on the other side till dry and lightly golden.
After it has totally cooled you may add 1/2-1 cup freeze dried berries, and lightly mix. Store in ziplock bags in the freezer.
I added raspberries to the granola pictured!
I also have added 1 Tbs. of cinnamon before baking, and added freeze dried blueberries after baking for a blueberry cinnamon granola.