I sometimes eat brekkie at my desk. It’s an occupational hazard because I sometimes start work at a ridiculous hour. Tell you what else is ridiculous? The number of people that ogle and compliment my breakfast. Have a look for yourself – isn’t she gorgeous? Bonus, it’ll keep you full and energised until well past lunch.
Banting Nut Granola – yields approximately 3kg (which lasts us about three weeks or 50 serves)
This recipe is Banting friendly.
1 serving of this granola contains:
- 1602 kJ/ 383 Cal
- 9.6g protein
- 36.4g fat / 7.8g sat. fat
- 3.2 g carbs
- 8mg sodium
You will need
- the rind of 3 Valencia oranges
- ¹/³ cup erythritol
- 800g raw almonds, preferably slivered
- 400g shelled macadamias
- 400g pecan nuts
- 400g walnut halves
- 200g pepitas (pumpkin seeds, hulled)
- 200g flax seeds (I used golden flax seeds)
- 100g sunflower seeds
- 100g salted butter, melted (preferably pastured)
- 100 organic extra virgin coconut oil, melted
- 2tsp vanilla extract (or better yet, 2 vanilla bean pods)
- 100g coconut shavings or shredded coconut, unsweetened
- 200g sugar free dark chocolate chips
Prepare the ‘candied’ orange
- In a saucepan over a medium flame, dissolve the erythritol in 2 cups of water and add the sliced orange rind.
- Allow to simmer (turn down the heat if it boils) and cook for about 15 minutes until the rind is soft.
- Allow to cool, then drain the rind.
TIP: Reserve the liquid if you wish to make a sugar-free syrup with the juice of the oranges – simply boil the two together until the desired consistency is reached. I allow mine to halve in quantity. Once cool, I store in an airtight container and refrigerate for up to two weeks.
Make the granola
- Preheat oven to 170ºC. Grease and line 4 baking trays.
- In a food processor, roughly chop all the nuts (except almonds if already slivered). It is best to do this in batches to avoid ending up with a nut meal.
- In a large bowl, combine the nuts with the seeds and coconut and mix thoroughly.
- Stir in the melted fats, vanilla extract (or scrape in the vanilla pods, leave in the pods) and mix well.
- Spread a layer of the mixture onto the prepared trays. There will be enough mixture for about 6 trays but you will only need 2-4 at a time depending on the capacity of your oven.
- Bake the granola for about 10 minutes, watching carefully so it doesn’t burn. I find parts of my oven are hotter than others so I often stir the granola halfway through the baking process.
- Repeat until all of the mixture is used up.
- Allow to cool completely. Remove and discard the vanilla pods if using.
- When the granola is cool, stir in the chocolate chips and the prepared orange rind.
- Store in an airtight container in a cool and dry place for up to a month.
- You can use any mixture of nuts you prefer. I sometimes add pistachios, Brazil nuts and hazel nuts depending on what is at hand. You can also add sesame seeds but be careful, they are prone to burning because they bake much quicker as they are small.
- I love to serve my granola with low-carb yogurt, some berries and soaked basil seeds. I know chia seeds are the shit at the moment but I’ve always been a fan of basil seeds. Both seeds are better digested after soaking so do so – they acquire a wonderful slippery and crunchy texture this way.
- If you end up making some sugar-free orange syrup, drizzle some over your granola bowl for an extra delicious treat.
- I am quite partial to figs so when they are in season, I might add half a fig-pear to my breakfast bowl. I realise this impacts the carb content so I advise caution with this or any other fruit if you are ultra strict with your carbs.
- This granola is even better with a cup of masala chai.
We love this granola and hope you do too!
Please come back and share your experience.