I made a double batch of the cereal this weekend. I spread it as thinly as I could with a butter knife, and kept it in a bit longer at each temperature. I have smallish cookie sheets, so my results here may be different than others.
When fully crisped, the double recipe was about 5 cups of cereal, and weighed 9.5 oz. Also, my hubby discovered it, and it's going really fast.
It is extra lovely when dusted with a little Swerve powdered erythritol.
Whenever my weight loss stalls, I worry that even thinking about sweets spikes my insulin (yeah, that's a real thing!). I'm not ready to look at her truffle recipe and drool yet!
I have made her cream cheese pancakes when I was in induction. They were nice, but very eggy. I decided I'd rather make the basic flax and egg type for the fiber! I think I will get her recipe book eventually, but I still have a ton of stuff I've found to test and perfect.
The author calls it 6 servings of 1/2 c each, I think mine turned out smaller (even allowing for the nibbles to see if it was really done). For me, this recipe essentially makes 2 bowls of cereal, with 2 g of carb from the cereal.
I forgot to put in the coconut oil, and it turned out okay. It took longer to get mine dry and toasty. I left it in the oven overnight with the light on, after following the other instructions. the outer bits were crispy, so I had those for breakfast and crisped the rest by bringing the oven up to 250 then shutting it off and letting them sit another hour.
I will try to carefully weight and measure what the recipe produces next time.
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