More and more people are opting for grain-free products and homemade snacks as part of their daily nutrition. I personally like to keep oats and other whole grains in my diet but have found that I reap rewards for cutting back on carbs. For one, I usually have to eat fewer carbs, even healthy ones, in order to lose a few pounds. And I can feel the difference with less inflammation in my joints when I eat fewer carbs of any sort. This is a go-to recipe for grain-free granola that can easily be adapted to incorporate a variety of nuts and seeds. The unsweetened flaked coconut takes the place of oats and other grains you might find in granola. I like to make this on the weekend to help me plan meals for the entire week. This particular recipe makes eight good-sized servings, so I divide it into eight airtight containers, all set to toss into my lunch box. The taste alone will win you over, but a low-carb treat to snack on or to eat just like a cereal can’t be beat. It’s great over yogurt as well. I also love the idea of carrying a little snack with me in my purse which goes back to the fact that I really need a good option like this one instead of a tortilla, as I’ve done in the past! I like mixing sliced almonds, walnuts, sunflower seeds and pumpkin seeds. You can also add a little cinnamon, pumpkin pie or apple pie spice, orange zest or flax seeds/flaxseed oil. You will not miss cutting out the dried fruits and oats and will reap the benefits of the low-carb factor. Enjoy food made fresh!
Low-Carb Granola 3 cups unsweetened coconut flakes 1 1/2 cups raw nuts, such as walnuts, almonds or pecans 3/4 cup seeds, such as sunflower or pumpkin 2 tablespoons honey, pure maple syrup or stevia 4 tablespoons unsalted butter 1/2 teaspoon vanilla 1/8 teaspoon salt Preheat oven to 250° F. Place coconut, nuts, and seeds on a large baking sheet. In small saucepan, whisk together, honey (or maple syrup or stevia), butter, vanilla and salt. Cook over medium heat, stirring just until butter is melted. Pour mixture evenly over coconut, nuts and seeds. Stir until well coated. You may want to mix it with your hands to ensure coating is incorporated well with the dry ingredients, being cautious of the heat. Bake in the preheated 250° oven for about 30 minutes, stirring halfway through. Remove from oven and cool. Store in airtight container.
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