Low Carb Granola

Low Carb Granola
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • RECIPE BY ROSE ELLIOT
  • Makes 8 servings at 4.4g net carbs per serving
  • 55g unsweetened desiccated coconut
  • 85g chopped brazil nuts
  • 85g chopped walnuts
  • 85g chopped almonds
  • 85g sunflower seeds
  • 115g melted butter *
  • 1 tsp of cinnamon
  • 1 tsp vanilla extract
  • Some stevia to sweeten
  • 85g flax seeds (i left these out)
  • * vegans can use coconut oil instead of butter
1. Preheat oven to 180C.
2. Put the coconut, brazil nuts, walnuts, almoonds and sunflower seeds onto a baking sheet. Add the melted butter, cinnamon and vanilla extract, stirring gently (I found it easier to use my hands instead ). Taste the mixture and add stevia to taste.
3. Bake in the oven for approx. 5 -7 mins , stirring a few times, until golden brown (I actually cooked mine a bit longer- around 12 mins) . Keep an eye on it though as it'll burn easily.
4. Remove from the oven and immedietely turn into a bowl, to prevent the mixture continuing to cook on the hot baking sheet, and stir in the flax seeds.
5. Once it's completely cold you can transfer the mixture to a storage container.

Low Carb Granola

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This recipe was uploaded by Allora Andiamo

 
 
You can serve this granola with milk, yoghurt or cream .

Method


1. Preheat oven to 180C.
2. Put the coconut, brazil nuts, walnuts, almoonds and sunflower seeds onto a baking sheet. Add the melted butter, cinnamon and vanilla extract, stirring gently (I found it easier to use my hands instead ). Taste the mixture and add stevia to taste.
3. Bake in the oven for approx. 5 -7 mins , stirring a few times, until golden brown (I actually cooked mine a bit longer- around 12 mins) . Keep an eye on it though as it'll burn easily.
4. Remove from the oven and immedietely turn into a bowl, to prevent the mixture continuing to cook on the hot baking sheet, and stir in the flax seeds.
5. Once it's completely cold you can transfer the mixture to a storage container.
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