This looks like a granola but there is no grain – it is seeds, nuts, and dried coconut. This breakfast is a great source of essential fatty acids, proteins, vitamin E and minerals. I recommend making a big batch and using it for dinner or a snack.
Makes approx 360g in total = 5 servings
Breakfast serving size (2g): Carb 6g Kcal 428
One 50g Serving
Makes 360g – 5 servings
10g, 1 tablespoons coconut oil,
20g, 1 tablespoon smooth almond butter or peanut butter,
30g Pecan nuts
50g sunflower seeds
50g, almond in bite sizes
50g, brazil nuts
50g Sesame Seeds
30g, desiccated coconut
20g, chicory syrup
Pre-heat the oven to 150.
Melt the coconut oil and nut butter on a flat baking tin in the oven.
You may need to fork the nut butter when it heats up to spread it around the tin. When melted and spread all over the surface of the tin, toss in all the nuts and mix up. You may want to chop up the larger nuts first. Hold back the seeds as they bake faster and add them for the last 10 minutes.
Spread out the ingredients across the tin and bake for 20 minutes, opening the oven to stir occasionally and watch to ensure the mixture does not burn. Pecans burn quickly so keep a close eye.
Cool down and add the desiccated coconut and cinnamon. Using a fork, drizzle over the chicory syrup (3g carb per 20g serving versus 15g in 20g honey)
Taste- does it need cinnamon, salt?
Store in your cereal kitchen drawer/cupboard.
Serve with natural yoghurt for example (Liberte natural 80g is 3g Carb) and Berries for example (40g (12) raspberries 2g Carbs)