Genuinely Sugar-Free Granola (Makes 12 servings)
Taken From ‘Goodbye Sugar’ book by Elsa Jones
It is virtually impossible to find a tasty granola that is genuinely sugar free. Most brands you’ll find on supermarket shelves contain the equivalent of 3 teaspoons of sugar per serving, which is a lot. Even a lot of seemingly ‘healthy’ granola recipes contain lots of sugar in the form of dried fruit, honey or sugar substitutes.
The protein, fibre and essential fats in this granola will stave off sugar cravings and supercharge your energy levels at any time of the day. It works really well paired with natural yoghurt and fresh berries for breakfast or as a comforting snack to help ward off an afternoon slump.
¼ cup coconut oil
1 cup oats
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup chopped almonds (you can chop them in a food processor or use a knife)
½ cup ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon almond extract or vanilla extract (I use both)
pinch of sea salt
Preheat the oven to 190°C. Line two baking trays with baking paper or grease lightly with coconut oil.
Melt the coconut oil in a small saucepan and set aside.
Place all of the remaining ingredients in a large bowl and mix together. Make a well in the middle and add the melted coconut oil. Mix thoroughly until everything is lightly coated with the oil.
Divide the granola evenly between the two trays and spread out in a thin layer. Bake in the oven for about 15 minutes until lightly toasted and golden. Stir half way through to avoid burning.
Allow to cool, then store in an airtight container for up to 1 month.
Serve with milk of choice or natural yoghurt. Delicious served with fresh berries, grated apple or sliced pear.
Tip: Take care not to overcook as these ingredients burn easily and will taste bitter if cooked for too long. I find that the baking tray that’s placed on the lower shelf of the oven cooks a little quicker than the one on the upper shelf, so I take it out a few minutes earlier. You might need to do the same.