Makes 12 Servings
1 cup rolled oats
1/3 cup unsalted soy nuts
2/3 cup toasted wheat germ
6 packets Stevia In The Raw®
3 tablespoons dried cranberries
3 tablespoons dried blueberries
2 tablespoons dried cherries
1/4 cup unsweetened grated coconut
3 tablespoons chopped pecans
2 tablespoons raw, hulled (out of shell) sunflower seeds
In large bowl, combine all ingredients. Blend well. Store in an airtight container.
Combine dry ingredients in large mixing bowl.
In separate bowl, combine eggs, milk, oil and pumpkin; mix
Add pumpkin mixture to dry ingredients and mix just until large lumps disappear.
Heat non-stick skillet over medium heat until a drop of water skitters around pan; Pour ¼ cup batter for each pancake onto hot skillet.
Cook 1 or 1½ minute until bubbly and turn; cook on other side until golden brown.
Serve with a spoonful of hot applesauce or traditional maple syrup.
Makes 2 Servings
2 cups vanilla flavored lite Greek yogurt
2 teaspoons Pure Via sweetener
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 tablespoon toasted slivered almonds
Combine yogurt and Pure Via. Layer 1 cup of the yogurt mixture in each of 2 glasses. Top each with 1/4 cup of each fruit. Sprinkle with almonds.
TIP: Any fresh or frozen fruit can be substituted for the blueberries and raspberries.
Makes 2-3 Servings
¼ cup steviacane® or ½ cup Imperial Sugar® Extra Fine Granulated Sugar
2 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
1 cup whole almonds
Combine steviacane®, water, vanilla extract and salt in a sauté pan. Bring to a boil.
Add almonds and toss in syrup. Cook for a few minutes and turn off heat. Stir almonds until a white grainy coating develops on nuts.
Turn heat back on to medium and toss almonds until white coating caramelizes.
Sprinkle with cinnamon and remove from heat. Let almonds cool on parchment paper.