Granola is one of our favourite breakfast foods, but with its high sugar contents, not an ideal choice, particularly for a 6-year old with Type 1 Diabetes. I’ve been looking for a healthier option for a long time, but I haven’t found a way to make a low carb version that taste just as good as Dorset Cereals’ Nutty Granola. Until now. The secret ingredient turns out to be water. We’ve been adding water when cooking to many things recently – it softens hard foods and prevents overcooking and it’s totally carb free – and throwing in a few tablespoons into our usual roasted nuts and seeds topping made a spectacular difference.
I carb counted using the information printed on the package and the total recipe below is 16 carbs. The batch weighed in after cooking at 160g, making it a neat 1 carb for 10g of granola. We tend to serve granola as a topping, so 160g lasts the week as a topping for fruit and yogurt at breakfast or a green salad at lunch.
20g Brazil nuts
20g Cashew nuts
20g Sunflower seeds
20g Pumpkin seeds
10g Chia seeds
10g Flax seeds
10g Sesame seeds
½ teaspoon Ground cinnamon
½ teaspoon Vanilla Extract
10g Coconut flour
15 ml (1 tablespoon) Olive oil
1. Pre-heat oven to 150°C/300°F.
2. Mix all ingredients in a bowl.
3. Spread onto a baking tray lined with baking paper.
4. Roast for 20 minutes. Remove, stir and return to oven (turn off oven and use residual heat).
5. Roast for another 10 minutes and remove when dry.