This past summer, I created a grain-free granola recipe that was quite the hit! However, I recently decided to embark on a reduced-carbohydrate diet to address some long-standing yeast overgrowth issues, which means I need to avoid sweeteners (even natural sweeteners such as honey and maple syrup) for the time being. I love having grain-free granola as a snack and it is a convenient food to bring on hikes and backpacking trips, so I decided to make a sugar-free version. This low-carb “maple” granola contains almonds, macadamia nuts, chia seeds, and coconut flakes, and is sweetened with an entirely natural zero-glycemic index sweetener – Lakanto maple-flavored syrup. This recipe is perfect for people following a Paleo, ketogenic, anti-candida, or low-carb diet.
1 cup macadamia nuts (whole)
1 cup raw almonds, chopped into halves
½ cup coconut flakes
2 tbsp chia seeds
2 tbsp coconut oil, softened but not melted
2 tbsp Lakanto maple-flavored syrup
2 tsp vanilla extract
½ tsp salt
Preheat your oven to 350° F. Line a baking sheet with a piece of parchment paper.
Pour the macadamia nuts, chopped almonds, coconut flakes, and chia seeds into a large bowl and mix together.
Add the softened coconut oil, Lakanto syrup, vanilla extract, and salt to the nut and seed mixture. Mix thoroughly.
Spread the mixture evenly in one layer on the baking sheet. Bake for ten minutes, then stir and place back in the oven for another 10 minutes. When done, the granola will be golden brown due to the combination of the oven heat and the maple syrup.
Once done, let the granola cool to room temperature on the pan. Once cool, transfer to an airtight container (such as this reusable glass-lidded jar) and place in the fridge to let the granola cool and “crunch-up” completely.
Eat the granola with your favorite dairy product or nut milk at breakfast, take it along as a snack on a hike, or enjoy as a mid-afternoon pick-me-up!
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