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Granola for Kyle

November 20, 2012

Grain free Cinnamon Granola

What is Granola? In a previous post I mention Americanisms and here is another one. Granola.

In Australia we tend to call this yummy breakfast food toasted muesli as opposed to natural muesli which is based on oats and nuts & fruit with the added sins of oil and/or butter!

Granola is a bit chunkier (or clumpier) and usually sweeter and as it is based on oats & grains, is definitely not within  my diet of being grain free & sugar-free!!

But my version below, based on nuts, IS grain-free and low carb and just as delicious, if not more so..

Recently, my friend Kyle showed me a recipe for Chocolate Granola which he equated with a grown up version of Coco Pops! I sooooo loved Coco Pops as a kid, but we were never allowed them for breakfast – an after school snack maybe. Predominately white rice and sugar, Coco Pops have a whopping 36% sugar and very little 1% of fibre. Hmmmm… big insulin spikes here!!

I did make the wonderful recipe from Gourmande in the Kitchen but my conscience would not allow me to have it for breakfast. However, it made a fantastic topping for my favorite Co Yo ice cream for dessert!!

You could always chocolatify this recipe by adding a tablespoon of raw cacao to the mix, but I just love the intensity of the cinnamon and vanilla – and then I can eat this for breakfast!!

40g sunflower seeds
2 tabs linseeds
100g sugar – I used an erythritol/stevia mix
35g vanilla protein powder (optional)
2 teas cinnamon or a few drops of cinnamon oil
70g coconut oil or butter
1 teas vanilla
1 tab nut butter (or peanut butter)
150g mixed nuts – I used almonds, pecans, walnuts & macadamias
1 egg white – lightly beaten
2 tabs peptitas
1 tab sunflower seeds, additional
Mill the sunflower seeds and linseeds on SP 9 for 10 seconds. Set aside.
Roughly chop the nuts on Turbo (pulse) for a second or until desired consistency.
Add all of the other ingredients, including the sunflower/linseed meal EXCEPT the egg white and mix on REVERSE so that you don’t chop the nuts further, to keep it chunky.
Add half the eggwhite and mix through on SP 1 REVERSE. Check the wetness of the mix, it should be able to clump well but not be too wet. Adjust with extra eggwhite if required. If you use the protein powder, you will probably need all of the eggwhite. 

Granola ready to bake

Press into a tray and bake on 160°C for 10 minutes. Stir up the mix and bake a further 10 minutes or until lightly toasted. It may not be crunchy at this stage but will crisp up as it cools. 
When cool, break it up and store in a sealed container!



4 Comments leave one →
  1. Carol Millington permalink
    August 13, 2016 12:47 pm

    Sarah, I make this all the time and absolutely love it – I have passed on the recipe to a few friends too. My tweaks (as I do have trouble sticking to a recipe!!) are double the quantities therefore lasts longer! I add in 100gm almonds, 100gm Macadamias and 100gm Pecans and 80-90gm Rapadura sugar and I tend to cook it for a bit longer. To make it last even longer instead of a full plate of muesli I use about 3dsp muesil and top with GF cornflakes and Vanilla Yoghurt (homemade of course!) Thank you for sharing this delicious recipe.

  2. A Table in the Sun permalink
    November 20, 2012 1:41 pm

    I have been a granola fan since the 60s. I haven’t made it since I went gluten free about ten years ago, but I still dream of the chewy goodness of this breakfast staple. You idea of using nuts would be a good substitute, and cinnamon/vanilla/nut butter would provide the warm toasty flavor that I love.

    • November 23, 2012 3:23 pm

      Yes, I have to stop making this as I can’t stop eating it!!

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