Crunchy Nut Keto Cereal

½ cup almonds ((75g))

½ cup macadamias ((75g))

400 g Lupin Protein Flakes (see Notes)

½ cup Gold Fibre Syrup ((160g), see Notes)

1 tablespoon crunchy peanut butter ((30g))

2 tablespoons coconut oil ((30g), see Noted)

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Large pinch salt flakes (I use Cell Squared Salt Flakes)

Preheat the oven to 160°C. Line a large tray with baking paper.
Place almonds and macadamias into a food processor; pulse until roughly chopped.
Transfer nuts to a large bowl. Add the lupin flakes and stir to combine.
In a small bowl combine remaining ingredients. Mix until well combined. Pour the wet mixture over flakes and nuts. Using a spatula mix to combine.
Bake for 15-20 minutes turning halfway through cooking time.
Allow to cool completely on the baking tray.
Preheat the oven to 160°C. Line a large tray with baking paper.
Place almonds and macadamias into the mixer bowl; chop 4 sec/speed 4 or until roughly chopped.
Transfer nuts to a large bowl. Add the lupin flakes and stir to combine.
Add the remaining ingredients to the mixer; mix 8 sec/speed 5. Pour the wet mixture over flakes and nuts. Using a spatula mix to combine.
Bake for 15-20 minutes turning halfway through cooking time.
Allow to cool completely on the baking tray.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥣Cereal

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m