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Nutritional info per serving:
Slow Roasted Granola
Serves 10:
- Carbs: 9 grams
- Fats : 29 grams
- Protein: 8 grams
- Prep time: 10 minutes
- Cooking time: 3 hours
Ingredients:
- 175 grams of pumpkin seeds
- 100 grams hazelnuts
- 200 grams of pecans
- 200 grams of brazil nuts
- 100 grams of cashews
- 100 grams of coconut pieces
- 2 tbsp of vanilla extract
- 2 tsp of cinnamon
- 5 heaped tablespoons of coconut oil
- ½ cup Xylitol
Instructions:
- Place nuts in blender and blitz for 10 seconds or so, alternatively wrap in a towel and smash with rolling pin
- Heat the coconut oil in a pan over a very low heat and once melted add in the cinnamon vanilla extract and xylitol
- Add the nut mix into a large bowl with the coconut pieces and pour the coconut oil mix over the nut mix and stir well ensuring even cover of oil and spice mix
- Line 2 baking trays with parchment paper and cover trays evenly with the mixture
- Bake for 3 hours at 100 C with the oven door slightly open to release any steam. Turn over after each hour
- Granola should be light and crunchy Remove from the oven and allow to cool completely. Serve with Greek yoghurt
Serves 10:
- Carbs: 9 grams
- Fats : 29 grams
- Protein: 8 grams
- Prep time: 10 minutes
- Cooking time: 3 hours
Ingredients:
- 175 grams of pumpkin seeds
- 100 grams hazelnuts
- 200 grams of pecans
- 200 grams of brazil nuts
- 100 grams of cashews
- 100 grams of coconut pieces
- 2 tbsp of vanilla extract
- 2 tsp of cinnamon
- 5 heaped tablespoons of coconut oil
- ½ cup Xylitol
Instructions:
- Place nuts in blender and blitz for 10 seconds or so, alternatively wrap in a towel and smash with rolling pin
- Heat the coconut oil in a pan over a very low heat and once melted add in the cinnamon vanilla extract and xylitol
- Add the nut mix into a large bowl with the coconut pieces and pour the coconut oil mix over the nut mix and stir well ensuring even cover of oil and spice mix
- Line 2 baking trays with parchment paper and cover trays evenly with the mixture
- Bake for 3 hours at 100 C with the oven door slightly open to release any steam. Turn over after each hour
- Granola should be light and crunchy Remove from the oven and allow to cool completely. Serve with Greek yoghurt