This has been on my ‘to-make’ list for a long time – I love granola, but it’s impossible to find one in stores that is low carb, grain-free, sugar-free and sugar-free. Believe me, I’ve looked – and just because it says its ‘paleo’ doesn’t mean it won’t contain a ton of honey, maple syrup and even ‘coconut nectar’.
Friends, that’s all just sugar by another name. ⠀
One of the joys of granola is its crunchy texture, which is typically created by using liquid sweeteners, but I’ve used egg whites in this recipe to keep the carbs low but create that perfect bite when pairing it with plant-based yoghurt or milk. But wait, even if you don’t want to use egg whites (my vegan / egg intolerant / gut-healing friends) you can simply replace them with 1/4 cup of aquafaba (the liquid from canned chickpeas)!⠀
Grain Free, Low Carb Vanilla and Cinnamon Granola Recipe
- 2 1/2 cups of mixed nuts and seeds (I used pumpkin seeds, sunflower seeds, pecans and sliced almonds)
- 1/2 cup peeled tiger nuts
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 10 drops stevia (optional)
Preheat oven to 300 degrees.
Whisk the egg whites until thick, then gently mix in the cinnamon, vanilla extract and stevia. Pour in the nuts and tiger nuts, and stir carefully, ensuring everything is evenly covered.
Line a baking sheet with parchment paper, then pour out mixture creating a thin, even layer. Bake in the oven for 60 minutes, moving occasionally to break up any ‘lumps’. Leave to cool, then store in an airtight container.
Don’t want to use egg whites? Simply replace them with 1/4 cup of aquafaba (the liquid from canned chickpeas)!