Lovely and delicious Low Carb Cinnamon Granola for your morning breakfast

I made this cinnamon granola as a gift for a very good friend. It’s not only low in carbs but it’s wheat-free and gluten-free as well. 

Ingredients Cinnamon toffee

• 1/4 cup coconut oil melted
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla essence
• 3 tsp fine cinnamon
• 2 tbsp Sukrin gold or sweetener of choice
• 3 Tblsps honey

this For later use

Ingredients Nutty base

• 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

Cinnamon Toffee Method:

1. Melt the oil then add the rest of the ingredients and whisk well.
2. Mix the egg in at the end.
3. Place all the nuts, seeds, and coconut in a huge bowl then pour over the cinnamon toffee.
4. Mix gently with a serving spoon.
5. Spread out onto a lined baking dish and bake at 180C for 30 minutes.
6. Turn the mixture over every 3-4 minutes to avoid the coconut from burning.
7. Cool completely before serving.
8. Store in an airtight container in the fridge.

Prepared, tried, and tested by: Caashifa Adams Young‎