Baked Cinnamon Spice Grain-Free, Low-Carb Granola
Makes 12 servings (1/2 cup each)
1/2 cup chopped pecans
1 cup chopped walnuts
1/2 cup slivered or sliced almonds
1/2 cup unsweetened flaked coconut
1/2 cup hazelnut or almond meal/flour
1/4 cup chia seeds, ground in a nut grinder (or 1/4 cup ground flaxseed)
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1/4 cup melted butter (or 1/2 butter & 1/2 coconut oil)
2 tablespoons LaKanto Monkfruit Sweetener (or other erythirtol sweetener)
3/4 teaspoon Stevia powder (I use Sweet Leaf brand)
1 tablespoon raw honey, melted
10 drops of Vanilla Creme liquid Stevia, or to taste (I use Sweet Leaf brand)
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon mace
1/2 teaspoon kosher or sea salt
1/4 cup water
1. Preheat oven to 250-degrees F. Line cookie sheet with parchment paper and spray with non-stick coconut oil spray; set aside.
2. In a large bowl combine all ingredients and mix very well. Spread the granola on the parchment paper-lined pan. Compress it into a firm, even sheet of granola by pressing mixture flat with a rubber spatula or your hand that is protected by parchment or a plastic sandwich bag. The granola should be about 1/4-inch thick.*
3. Bake for about 70-90 minutes, or until golden throughout (the longer you bake it, the crunchier it gets). Remove from the oven and allow to fully cool. Break into pieces and enjoy! Makes about 6 cups of bite-size pieces. Store in an air-tight container.
*If you want to make this mixture into bars, shape into 12 equal-size bars or rounds, flatten and bake as directed. Cool bars completely before removing from pan. Wrap each bar individually with plastic wrap, then store bars in a zip-lock bag.
Nutritional Information per 1/2 cup pieces: 260 calories, 8.7 g carbohydrate (4.6 g dietary fiber, 2.5 g sugars), 23.8 g total fat (6 g saturated fat, 0 g trans fat), 5 mg cholesterol, 124 mg sodium, 61.2 mg calcium, 184 mg potassium, 7.1 g protein. Net carbs per serving: 4.1 grams
Recipe by Kathy Sheehan, copyright 2015
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