When I shifted to a low-carbohydrate regimen, I was at a loss at what to eat for breakfast. How was I to replace baked oatmeal bars, mini-wheats, and ahhh! pancakes?!? I tried a number of things. I like tofu scramble, but it’s time consuming to make. I made coconut flour pancakes and, well, hated those. I tried a few breakfast cake recipes but wasn’t crazy about them either. I kept coming back to nuts as my go-to breakfast.
After years of eating ‘real food’ for breakfast (and after I finally conditioned myself to do that with my lifestyle change), nuts seems so insubstantial. Over time, though, I’ve come to appreciate the 1 second prep time of weighing them and the need to focus on eating them one at a time to feel like I’d eaten something. I still make tofu scramble, peanut butter toast, or a pretty convincing scrambled egg substitute from Follow Your Heart every once in a while, but mostly it’s nuts.
One thing I miss, though, is cinnamon. I love cinnamon. So one day I was thinking about cinnamon and thought, “Why not make cinnamon pecans?,” and voilá, this recipe materialized in my head.
Not only are these good on their own, but they compliment desserts, can be tossed into salads, and would be great in oatmeal.
Cinnamon Pecans Recipe
- 4 oz. Raw pecans
- 2 t. Canola oil
- 1 t. Date sugar
- 1/2. t. Cinnamon
- 1/8 t. Stevia
- 1/16 t. Salt
Mix everything but the pecans in a bowl, mix well with the pecans in a baking pan, and bake at 250 degrees for 15 minutes. Let cool entirely before storing.
Alternately, you can use the toaster setting on a toaster oven. Time varies, so just check in on them regularly so they don’t burn. Let cool entirely before storing.