I made this cinnamon granola as a gift for a very good friend. It’s not only low in carbs but its wheat free and gluten-free as well.
1/4 cup coconut oil melted
1/4 cup melted butter
1 tsp vanilla essence
3 tsp fine cinnamon
2 tbsp Sukrin gold or sweetener of choice
3 Tblsps honey
1/4 cup pecan flour or LC flour of choice
1 cup desiccated coconut
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup golden flax seeds
1/4 cup black poppy seeds
1/4 cup white poppy seeds
1/4 cup chia seeds
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 cup almond flakes
1 cup walnuts chopped roughly
Melt the oil then add the rest of the ingredients and whisk well.
Mix the egg in last.
Place all the nuts, seeds and coconut in a huge bowl then pour over the cinnamon toffee.
Mix gently with a serving spoon.
Spread out onto a lined baking dish and bake at 180C for 30 minutes.
Turn the mixture over every 3-4 minutes to avoid the coconut from burning.
Cool completely before serving.
Store in an airtight container in the fridge.
Prepared, tried and tested by: Caashifa Adams Young
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