Ingredients:
- 3+ cups puffed barley or puffed rice
- 1+ cup oats whole old fashioned
- 1+ cup TVP (textured vegan protein)
- 3 tablespoons flax seed whole
- 3 tablespoons chia seeds
- 1/2+ cup sliced unsalted almonds
- 4 egg whites
- 1/3 cup honey (or agave/maple/etc)
- 1-2 tablespoons molasses (optional)
- 1 tablespoon cinnamon
- very small pinch of kosher salt
Note: The + indicates generous measurements. Heaping cups are good.
Directions:
- Pre-heat oven to 350 degrees.
- Mix all the dry ingredients (except cinnamon) in a large bowl.
- In a separate bowl, whisk together the egg whites until well mixed, add the sweetener and cinnamon.
- Add to dry ingredients and mix very well, ensuring all is coated with egg whites. The egg whites act as a binder which is what gives you the crispy nuggets of goodness.
- Line a baking sheet with parchment paper and add mixture in an even layer. Press down lightly into pan (this helps avoid over/early crisping of the cereal).
- Bake in middle rack for 12 – 15 minutes (check for crispy level), then remove from oven and flip cereal. It's ok to break up the large chunks – flip and mix but ensure that you lightly press down the mixture into the pan again.
- Bake for another 10-13 minutes.
- Cool and then store in an airtight container.
Contact