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Low Carb Cinnamon Granola

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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
Low Carb Cinnamon Granola

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 

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