Low Carb Sugar Free Granola
1 cup raw almonds
1 cup raw walnuts
1 cup raw pecans
1 cup shredded coconut, unsweetened
1/2 cup sunflower seeds
1/2 cup flax seed meal
1/2 tsp salt
1/2 cup water
1/2 cup butter or coconut oil
1/2 cup sugar free maple flavored syrup
Heat oven to 300 degrees F. Cover the baking sheet with sides with a
silicon mat or greased parchment paper.
Roughly chop the nuts. You can do this in a food processor, but if you
do, start with the harder nuts -- the almonds in this recipe or filberts
(hazelnuts) if you use them. Once they are chopped up a bit you can add
the softer nuts (walnuts, pecans). Otherwise, the softer ones will
become meal before the hard ones are chopped.
Melt the butter or coconut oil - you can microwave it in the bowl you're
going to use for mixing (although you can mix right on the baking sheet)
if you wish.
Mix the syrup and coconut oil or butter together.
Combine the nuts, coconut, seeds, and salt. If you're doing this on the
baking sheet, add the water first and mix (hands work best), and then
the oil/butter and syrup mixture. Otherwise, just combine it all in a
bowl and turn out onto the baking sheet. Press into an even layer.
At this point, it's good to taste it. It's going to end up tasting a
little less sweet, so judge your own desire for sweetness and add more
if you want.
Bake for 30 to 40 minutes. Twice during the baking, stir the mixture
with a large spoon and press back down. After the second time, don't
move it around anymore. Bake until fragrant and lightly browned on the
Let cool completely in pan. It will crisp as it cools.
Store in sealed container. Serve with yogurt, cottage cheese, etc. If
you like, add dehydrated blueberries or strawberries (unsweetened), such
as Trader Joe's carries.
Make about 6 cups (12 servings)
Nutritional Information: Each serving has 4 grams effective carbohydrate
plus 6 grams fiber (10 grams total carbohydrate), 7 grams protein, and
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