Sugar-Free Coco Caramel Crunch Cereal

      It sure seems like I am on a cereal kick, but these recipes have been a life saver for me due to the ease of cooking as well as that it gives me options for breakfast and snacks that are quick and easy to put together. This cereal is amazing and the taste profile is crunchy and sweet like "Samoa Cookies". It is a little more time consuming to make but what a special treat. I'm sure it could be mixed into some Greek yogurt as well for a nice snack with a crunch.

       Being that it is February we are all starting to see Girl Scout Cookies. Being on a Sugar free whole foods eating plan like Trim Healthy Mama, requires you to forego the yearly indulgence of these cookies. That is really hard, honest I can relate to how hard it is … I used to buy cases of cookies and freeze them for longevity. With three sons even by the case they never did last nearly long enough.

      So to feed my cereal addiction as well as indulge in my favorite flavors of these cookies, I have been working on some cereals that work great for breakfasts and snacks. Yesterday I made the Coconut Caramel Crunch from this blog. This is an amazing snack as well as a wonderful topping for her
Samoa Shake (Yep I linked the recipes for you). 

      But to get the taste of the "Samoa" cookies we all love so much it needed some chocolate and short bread. So I mixed up some cereal to meet that need. And melted some Stevia Sweetened Chocolate Chips to drizzle over the cereal, I used the baking chips because they stay solid at room temperature a lot better than skinny chocolate does.

Sugar-Free Coco Caramel Crunch Cereal
Printable Recipe

Ingredients:

½ cup of Whey Protein Powder

½ cup of Oat Fiber

1/3 cup of Sweet Blend or Sweetener of choice

¼ cup+ 2 TBS Coconut Oil, Melted

1 tsp almond or vanilla extract

3 TBS water

1 batch of Coconut Caramel Crunch Topping

1 Batch of Stevia Sweetened Chocolate Chips, Melted

 

Directions:

Preheat oven to 350F

Blend Whey, Oat Fiber and Sweet Blend.

With a fork stir dry ingredients as you add coconut oil in a gentle stream, combining into loose crumbs.

Stir in extract and water until dough is coarse crumbs, dump onto baking sheet and bake until golden, about 20 minutes.

This should be stored in the refrigerator so that the chocolate is stable.

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Pear Waldorf Salad

     I was going through one of my Taste of Home cookbooks and ran across a version of Waldorf salad that included pears, grapes, walnuts, mayo and cottage cheese. This doesn’t work for my lifestyle because it tandem fuels with both S and E fuels.

     So I adapted it to fit my THM lifestyle. This makes enough for 4-5 servings which gives me a good go to lunch or snack when needed. This is a higher carb option which makes it an E meal/snack for THM mama’s.

     I adore the Waldorf Cottage Cheese Salad recipe on page 300 of Trim Healthy Mama . It has been my go to E meal for lunch and breakfast since I first tried it. This recipe is huge, so I normally have to split it into a meal and a snack since I can’t seem to eat it all in one sitting.

    

Pear Waldorf Salad

Printable Recipe

2 ripe pears, diced

2 cups diced celery

2 cups 1% cottage cheese or 1 cup cottage cheese & 1 cup 0% plain greek yogurt

1/4 tsp ground ginger

1 Tbs chopped walnuts

Add first 4 ingredients to a large bowl.

Mix with a fork, sprinkle chopped walnuts into bowl and mix again.

Serving size is aprox 1 ½ cups

*** I normally eat this in a cereal bowl or will split it into ½ - 1 cup servings for a snack. I also will sub greek yogurt for the cottage cheese and eat this as a sandwich on a pita or with on plan bread.

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Sugar Free Peanut Butter Crunch

     When I made the Trim Mint Cereal I had visions of so many varieties of cereal that I had a hard time waiting to make these.

     With the new peanut flour from Trim Healthy Mama, I was able to put this one together in about 10 minutes. Quick easy and so many uses.

• A crunchy snack that travels in a container
• With almond milk (who needs Captain Crunch!!)
• mixed with some on plan Greek yogurt 

     Just to name a few. Mixed with a batch of plain Cocoa cereal (that's a future post) this would make another great Cereal/snack mix that packs in the protein without all the sugars and carbs from store bought varieties.

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Here's the recipe

Sugar Free Peanut Butter Crunch

Printable Recipe

2 scoops whey protein powder, I used this one
1/2 cup Peanut flour, I used the THM Brand
1/3 cup Sweetener, This is what I use
1/4 cup melted Coconut Oil 
1/4 tsp Celtic Salt
1/4 tsp Baking Soda

Preheat oven to 300F.

Combine whey, peanut flour, sweetener, salt and baking soda, I used a wisk.

Drizzle coconut oil into dry ingredients while stirring with a fork, should be crumbly.

Dump out onto a baking sheet with sides, so the oil doesn't leak off into the oven.

Place in oven and bake for 12-15 min, making sure it doesn't burn.

Stir while hot, it will crisp up as it cools A LOT.

Store in an air tight container.

Makes 4 Servings

This is an S for Mama's following Trim Healthy Mama like me.

Cinnamon Cereal Snack Bars

I've been racking my brain to find something that I can

• snack on while studying
• have for breakfast without waking everyone up
• can travel well if needed

This bars seem to work really well for all of those things and they taste good. They store well and would be more self stable if I had used coconut oil instead of butter, but with the amount of almond flour I am more comfortable storing these in the refrigerator than in the cupboard for extended periods of time.

If you are following Trim Healthy Mama like I do then these bars are considered an S meal/snack.

Cinnamon Cereal Snack Bars

Printable Recipe

3/4 cup Almond flour/meal
1/2 cup Coconut flour
2 TBS Oat Fiber
1/2 tsp Ground Cinnamon
4 TBS Softened Butter/ Coconut oil
1/3 cup THM Sweet Blend or Pyure Organic Stevia
2 Eggs
1 tsp Vanilla extract
1/2 tsp salt
1 Cup Cinnamon Jelly or Slim Belly Jelly (page 411)

 

In a large bowl, mix almond flour, coconut flour, oat fiber and cinnamon until well combined.

 In another bowl, cream together the butter or coconut oil, sweetener, eggs, vanilla and salt. 

Add the dry ingredients into the wet until well combined.  

Chill in the fridge for at least 20 minutes for easier preparation.

Preheat your oven to 325 degrees F. 

 

Place 1/2 the dough onto 1 piece of parchment and top the dough with the other piece of parchment. 

Roll out until a rectangle that is about 1/4 inch thick. 

Cut into small rectangles about the size of a cereal bar. Place 1 TBS jelly or a few berries onto the middle of half of the rectangles. 

Gently cover the jelly topped rectangles with a piece of dough without the jelly.

Seal the edges with a fork or your finger. 

Place the parchment onto a cookie sheet and bake for 15-18 minutes or until golden brown.

This should make 6 bars.

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Chocolate to the Rescue

     Part of what makes me happy eating my new healthier lifestyle is "Skinny Chocolate" it was one of the things that drew me to Trim Healthy Mama to begin with. (We are serious Chocoholics in this house.)

     So when  planning for my very first fuel cycle one of the administrators mentioned making chocolate fudge for Deep S days. She posted this link to a wonderful recipe over on Gwen's Nest that follows the Deep S guidelines.

     I'm not a huge fan of dark chocolate so I normally tweak my everyday chocolates with peanut butter, heavy cream or cream cheese...

 Hello!! Those aren't weight loss friendly...

     Protein powder makes Chocolate chewy, not my favorite... but it works to help make things a more milk chocolate taste. These don't even have that ...

     So I was looking at the variations that were listed and was like but I want chocolate and cherries... or maybe some with coffee as that makes the chocolates taste ohhh so yummy.

     And Chocolate Cherry Candies were born...

Chocolate Cherry Candies

Printable Recipe

1 cup coconut oil, I used refined
1/2 cup softened butter
1 tsp cherry extract
4 TBS ground Sweetener, (I use Pyure Organic Stevia All-Purpose Sweetener )
2 TBS Cocoa Powder, I used Hershey's Dark

Melt the oils, whisk the sweetener into the oils, add the extract.
(I poured this mixture into candy mold cervices about 1/2 way and froze them. Then added the cocoa powder to the remaining oil mixture while that layer was hardening in the freezer.)

When those were solid I whisked the oil mixture with cocoa again and poured into the remaining space of the molds, popped them in the freezer and let them harden all the way.

Unmold and store in the fridge or freezer.

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Sugar Free Pumpkin Pie Muffins

     Every year during the holidays my family requests these pumpkin pie muffins. They are Rick's favorite and apparently they are also Declan's.

     Having family members that are allergic to various foods makes coming up with recipes that everyone enjoys a bit of a challenge. THM has made more options available with the use of specialty ingredients such as almond milk, coconut flour and sprouted flours as well as being friendly to type 2 diabetes that runs both on Rick's side and mine.

Pumpkin Pie Muffins

These are made with sprouted whole wheat flour and sugar free sweetener which makes them wonderful for not spiking blood sugars and satisfying the craving for sweet baked goods.

The recipe:

Pumpkin Pie Muffins

Printable Recipe

1 15 oz can pumpkin puree
1/2 cup sweetener that measures 1:1 with sugar or 8 tsp of Pyure Organic Stevia
2 TBS brown sugar sweetener or 1 TBS homemade brown sugar replacement
1/3 cup egg whites
1 tsp vanilla extract
3/4 cup almond milk
2/3 cup sprouted wheat flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

 Preheat oven to 350 degrees. 

Spray the cups with cooking spray. ( Paper liners make it difficult to remove the cupcakes.)

Mix the pumpkin, sweetener, brown sugar replacement, eggs, vanilla extract and milk. 

 Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 

Fill each muffin cup.

Bake for twenty minutes and let cool for twenty minutes. 

Remove cupcakes from pan and chill in the fridge for 30 minutes. 

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 6 cupcakes.

 This post contains affiliate links, while it is no extra cost to you, if you happen to make a purchase than we make a small profit. This helps keep the content of the blog free