Thursday, April 14, 2016

Nutty Spiced Granola (Low Carb)

Hubby and I are still doing well with our low-carb diet. So far, we are both at or close to a 20 lb. loss. My goal for the year is 50 lbs., and I'll make it if I keep making and eating yummy, low-carb granola like this for breakfast:


This granola is nut-based, containing no grains, and I actually prefer it over other oats/grain-based granola I've had in the past. It stays really crunchy, doesn't go stale at all, and packs a wallop of protein.

I like to eat it will a dollop of Fage, whole, plain Greek yogurt and some berries. It's also great as a snack all on its own.


The only "special" ingredient you will need for this is some sugar-free coffee syrup, like Torani. I have a whole collection of these syrups and if you're lucky, you'll find them in your grocery store. If not, order it from Amazon.



Kathy's Nutty Spiced Granola (Low Carb)
Recipe source/modified from: Carrie Brown

1 cup cashews, roughly chopped
1 cup unsweetened flaked coconut
1/2 cup hazelnuts, roughly chopped
1/2 cup pecans, roughly chopped
*8 T whole flax seeds
1 cup silvered almonds
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2/3 cup sugar-free vanilla syrup
1 T coconut oil, melted

*Note; The flax seeds are from the original recipe, but when I make this again I will omit them and add more nuts, as the flax seeds get stuck in my husband's teeth. :-) I guess I could use flax seed meal, as flax seeds are really high in omega-3.

Preheat oven to 300°. Mix all the nuts, coconut, seeds, spices, and salt in a large bowl. Add the syrup and melted coconut oil. Mix until everything is well coated.

Spread the mixture on a cookie sheet and bake, stirring occasionally, for 45 min - hour, until golden brown. Cool completely before storing in an air-tight container or Ziplock. This will last for at least 2-3 weeks.


1 comment:

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