Tag Archives: breakfast

Seed and Nut Keto Cereal

Seed and Nut Keto Cereal

Ya know, sometimes when you are eating keto, esp as a vegan, you just really want something a bit more traditional so to say. I don’t know if this is exactly traditional, but it’s a type of cereal. Could say flat grain free keto granola if you want. Either way.

I’m happy about it’s mix of ingredients with the fat and protein levels. I feel like its a nice balance. The serving size isn’t huge, but that’s because it’s so dense.

Makes 4 servings

1/3 cup flax seed (I used toasted flax)
1/3 cup hemp seeds
1/3 cup almond flour
2 tbs coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tbs ground cinnamon
1 tbs coconut oil
1 tsp vanilla extract
2/3 cup favorite unsweetened nondairy milk
2 TBS swerve or equivalent in stevia, or no sweetener if you want.


Using a smallish mixing bowl, combine first 7 ingredients. Then completely mix in the coconut oil and vanilla. Next all in your milk and mix all together. Will be a little soupy, the flax will start to gel a little in a couple min. Mix for about a minute, then let it sit while you pull out your baking sheet and cover it with parchment paper. I promise you want to use parchment paper, makes it all sooooo much easier. Taste your batter to decide if you may want more sweetener. I didn’t make this very sweet, so some of you may want it sweeter, you can likely tell by tasting the batter.

Pour your batter out onto the parchment and spread it as flat as you can.
((NOTE: If you want to double the recipe, since it’s not gonna go bad quickly, then make sure you use another baking sheet because it will be way too thick on one sheet.)) The baking sheet I used for this round was a smallish one (notice the width of the parchment paper in comparison to the edges)

Bake at 170 F degrees for 10 hours. Basically using your oven as a dehydrator. If you have a dehydrator and want to use that, by all means, you’ll just have to put it onto a couple sheets.

After the 10 hours, pull it out and let it cool down for about 10-15 min. You should be able to pick up the entire thing off the parchment paper and have it be one big thin rectangle. Break it into whatever size you want, but it won’t make a crisp same size pieces.

Here is the nutrient info for 4 servings with my exact ingredients. Could vary slightly depending on brands.

Fat 26.8g

Carb 10g (Fiber 7.7g) = Net Carb 2.3g

Protein 13g

13.5% calcium // 21.7% iron // 63.5 mg potassium     320 calories

Orange Creme Smoothie


This is a real simple smoothie and it doesn’t use nut milk. I’ve been reading up on the effects of carrageenan in our food. Just a quick explanation; it’s used to make creamy things hold together & not separate… dairy & nondairy alike, unfortunately. There are several almond and coconut milks that use it. If you want to read more about carrageenan here is an article on it.

Carrageenan Article


So, l have a renewed focus on making my own nut milk (and not just being lazy). I didn’t have any made today, but happened to have some coconut water in the fridge. Coconut water is great for you, some people aren’t crazy about the taste though. Why not use it to make a nice creamy smoothie? Hydrating and gives you protein plus orange cream is a great flavor. Fabulous for a lighter breakfast or a post workout drink.

Vegan Orange Creme Coconut Water Protein Smoothie
Makes about 30 oz

8 oz coconut water
½ banana
1 orange, peeled
1 scoop vanilla protein powder (I used Vega’s Viva Vanilla, love that stuff!!)
½ TBS Maca powder (optional)
8 ice cubes

Throw it all in the blender and blend until smooth. My personal recommendation is: start with the coconut water and end with the ice cubes, it’ll make things blend better.

Much love!!

amber chakras black

Vanilla Almond Coconut Granola

Vanilla Almond Coconut Granola

I love granola, always have, but it seems like it’s something that USED to be good for you, but is no longer. They add all sorts of sugar into them, and there is almost always wheat. One of my favorites is a vanilla almond macaroon granola, so, I thought I would make a healthier LIGHTER version of it.

If you can’t find puffed millet, puffed rice works just as well. OR you can just put another cup of oats.

I used coconut sugar because I’m crazy about it. If you have a different sweetener you prefer, you can certainly use that. For those of you who don’t know, brown rice syrup is sweet, but isn’t much more subtle than agave/maple/honey, it has more of a caramel taste to it. And stevia, that is really sweet, that’s why it’s only a few drops.

If you don’t have coconut butter, you can use almond butter, although it will give you a different taste. It is ALMOND Vanilla Coconut Granola though, so it will work just lovely!

Vanilla Almond Coconut Granola

Vanilla Almond Coconut Granola


Makes about 5 cups

1 c shredded unsweetened light coconut
1 c rolled oats
1 c puffed millet (you can use more oats if you would like)
1/4 c ground buckwheat groats or buckwheat flour
1/4 c ground flaxseed
2 TBS flaxseed
1 c almonds (I did threw it in my blender and pulsed it about 5-8 times)
1/2 tsp salt

1/4 c coconut sugar
2 TBS brown rice syrup
8 drops vanilla stevia
1 tsp vanilla extract
1/2 tsp almond extract
1 banana
3 tbs coconut oil
5 tbs coconut butter

Preheat the oven to 325F

Combine ingredients down to (and including) the salt, in a large bowl and mix.

Next throw the rest of the ingredients in the blender and blend until smooth. Pour the mix over the dry ingredients in the bowl and make sure it’s mixed through out.

Once its mixed line a cookie sheet with foil and pour granola onto it. Make sure to get it evenly spread all over the pan. If your pan is large, you can use one, if it’s small you will have to use two (otherwise the bottom and top will get toasty while the middle won’t, and it will take longer to cook).


amber chakras black