Two of my favourite Granola Recipes #lowcarb #sugarfree

November 12, 2017

Granola is so popular but can often contain lots of sugar and carbohydrates.  Here are my two favourite granola recipes taken from my The Sugar Free Family Cookbook.  I love these with cream of Greek yoghurt.  It is also good as a topping to cakes and can also be used as a crumble top.  

 

 

 

 

Choco-Nutty Granola

One of the kids.  It is really easy to make and there is nothing stopping you doubling or tripling the recipe to make up a large batch as it keeps well in a sealed, airtight container.

 

 

Makes approx. 15 servings

 

Nutritional information Per Serving

347 Kcals

32g fat

4g net carbohydrates

8.2g Protein

 

300g of mixed nuts (brazil, hazelnuts, almonds, macadamia, walnuts)

100g pecan nuts (these add a sweetness kids love)

75g flaked almonds

100g unsweetened coconut flakes

75g sunflower seeds

75g pumpkin seeds

40g coconut oil, melted

2 tbsp. unsweetened cocoa or cacao powder

2 tbsp. xylitol or erythritol blend (or to taste)

 

  • Preheat oven to 150ºc/gas mark 2

  • Place the nuts in a freezer bag and bash with a rolling pin until they are in smaller bite-size pieces.  I prefer doing this as it takes out my frustrations but also a processor tends to over process them and if you are not careful you can end up with nutty dust! 

  • Place the crushed nuts into a bowl and add all the nuts, coconut flakes and seeds.

  • Melt the coconut oil in a jug, once melted, add the cocoa and sweetener and combine well.

  • Pour over the nut/seed mix and stir well until the oil coats all the nuts.

  • Pour the nuts mixture onto a large baking tray – you may need 2 trays depending on the size of your tray.  Spread until it covers the tray.

  • Pop into the oven and bake for 5 minutes before turning the nuts, and baking again for another 5 minutes.

  • Remove from the oven and cool before storing into your airtight container.

 

 

Cinnamon Nut Granola

Granola is really easy to make and there is nothing stopping you doubling or tripling the recipe to make up a large batch as it keeps well in a sealed, airtight container. 

 

Makes Approx. 15 servings

 

Nutritional information Per Serving

360 Kcals

33.3g fat

3.7g net carbohydrates

8.6g Protein

 

300g of mixed nuts (brazil, hazelnuts, almonds, macadamia, walnuts)

100g pecan nuts

60g flaked almonds

100g coconut flakes

75g sunflower seeds

75g pumpkin seeds

50g flaxseeds

40g coconut oil, melted

2 tsp cinnamon

½ tsp mixed spice

½ tsp all spice

2 tbsp xylitol or erythritol blend (or to taste)

 

  • Preheat oven to 150ºc/gas mark 2

  • Place the nuts in a freezer bag and bash with a rolling pin until they are in smaller bite-size pieces.  I prefer doing this as it takes out my frustrations but also a processor tends to over process them and if you are not careful you can end up with nutty dust! 

  • Place the crushed nuts into a bowl and add all the nuts and seeds.

  • Melt the coconut oil in a jug, once melted, add the cinnamon and sweetener and combine well.

  • Pour over the nut/seed mix and stir well until the oil coats all the nuts.

  • Pour the nuts mixture onto a large baking tray – you may need 2 trays depending on the size of your tray.  Spread until it covers the tray.

  • Pop into the oven and bake for 5 minutes before turning the nuts, and baking again for another 5 minutes.

  • Remove from the oven and cool.

 

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