Low Carb Nuts Granola With Coconut
In recent years I have shared granola recipes with you more than once. But in view of my current knockout race, I came up with a delicious low carb breakfast granola alternative! Without flour, gluten or high carbohydrates. But a delicious, filling, low carb nut granola with coconut flakes.
After all, nuts and seeds are healthy and full of good fats. And this nut granola with chefs is delicious on top of your (soy) yogurt, with (almond) milk and even as a topping for your salad smoothie bowl.
80 grams of coconut oil
4 tablespoons of water
3 tablespoons honey/maple/agave syrup
2 teaspoons vanilla essence
1.5 tablespoons ground cinnamon
300 grams of unroasted and unsalted nut mix
100 grams pumpkin seeds 100 grams of sunflower seeds
100 grams of linseed
150 grams of coconut flakes.
Additional: saucepan, oven baking tray, lined with baking paper.
Preheat the oven to 180 degrees (165 hot air). In a large bowl, combine the nuts, pumpkin seeds, sunflower seeds and flaxseeds. Set aside. Heat a saucepan over low heat with the coconut oil, water, honey, cinnamon and vanilla essence.
Once all the coconut oil has melted, remove the pan from the heat. Pour this over the nut mixture and stir vigorously so that all nuts and seeds are covered. Spread on the baking sheet and bake in the oven for 20 minutes.
Remove the plate from the oven, toss the nut granola over and then divide the coconut flakes over it. Return the tray to the oven and bake for an additional 5 minutes.
Let the nut granola with coconut cool down well, outside the oven. Then transfer to an airtight jar. Then you can safely keep it for a few weeks!
Enjoy your meal!
Cook Time: 25
Total Time: 25
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