Spice up your low carb granola with the traditional flavor of gingerbread! Like all granola, this recipe is very easy to make and will fill your house with the irresistible aroma of holiday baking.
Note: To make this granola truly low oxalate, substitute 1/2 teaspoon of both ginger and cinnamon extracts with a few drops of clove oil for the dried ground gingerbread spice mix (which is shockingly very high in oxalates!). If you need to be nut free, simply omit the macadamia nuts and substitute with more sunflower seeds and pepitas in their place (this will lower the oxalates further, too). That’s the best part about making homemade granola, you can customize it to your own personal taste and preferences!
Low Carb Gingerbread Spice Granola
Makes about 14 servings (1/4 cup each)
1-1/2 cup unsweetened shredded coconut
1/3 cup sunflower seeds
1/3 cup pepitas (pumpkin seeds)
1/2 cup macadamia nuts or pecans
1/2 cup golden flaxseed meal
1/2 cup Golden LaKanto Monkfruit sweetener (or Swerve Brown)
1 teaspoon gingerbread spice (or substitute extracts for low oxalate and add to liquid ingredients, see note in description above)
1/2 teaspoon salt
2 egg whites (1/4 cup)
2 teaspoons finely minced ginger (fresh or from a jar)
2 tablespoons melted butter
2 tablespoons sugar free simple syrup (or SF maple syrup)
3/4 teaspoon molasses extract (or substitute 2 teaspoons molasses, but will add some carb)
24 drops OOO Gingerbread Cookie flavoring (or more gingerbread spice, if not concerned about oxalates)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon extract (or ground cinnamon, if not concerned about oxalates)
1. Preheat the oven to 250 degrees Fahrenheit. Prepare a large cookie sheet by lining with parchment paper; set aside.
2. Place the coconut, sunflower seeds, pepitas and macadamia nuts in a food processor and pulse until the mixture resembles rough-cut oatmeal. Pour into a large mixing bowl and add the flaxseed meal, sweetener, gingerbread spice and salt. Stir to combine.
3. Whisk together the egg whites and minced ginger until frothy. In another small bowl, whisk together the melted butter, sugar free simple syrup, extracts and OOO Gingerbread Cookie flavoring. Pour the egg white mixture and the butter/syrup mixture into the dry ingredients and stir until well distributed and all of the dry ingredients are well coated.
4. Pour the granola onto your parchment-lined cookie sheet and spread out and press down into a thin layer. (I put my hand into a plastic sandwich bag to prevent my hands turning into a sticky mess. Another suggestion is to cover the granola with plastic wrap and use a rolling pin.) You want the granola in a thin layer, about 1/4” to 1/2” thick.
5. Place the baking sheet into the preheated oven and bake for 1 hour. Then use a spatula to break up and turn over the granola. Return to the oven and continue baking for 15-30 minutes or until deep golden brown in color. Remove from the oven and allow to cool completely on the baking sheet. The granola will crisp up as it cools.
6. Once it has cooled completely, break into bite-size pieces and store in an airtight container at room temperature for up to 3 weeks. This granola can be served as a breakfast cereal, sprinkled over yogurt for a bit of crunch or eaten plain as a snack or dessert.
Nutritional Information per 1/4 cup: 171 calories, 6.1 g carbohydrate (3 g dietary fiber, 0.9 g sugars, 0.9 g sugar alcohols), 15.1 g total fat (7.4 g saturated fat, 0 g trans fat), 4 mg cholesterol, 139 mg sodium, 8 mg calcium, 29 mg potassium, 1 mg iron, 18 IU Vit A, 3.8 g protein. Net carbs per serving: 3.1 grams
Total Oxalate per serving (made with dried spices): 6.1 mg; Soluble Oxalate: 3.1 mg. (Made with dried spices, this is a Medium Oxalate food.)
Total Oxalate (if made with extracts only, no dried spices): 3.9 mg; Soluble Oxalate: 2.4 mg
Recipe and Photo by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.