• 1 cup raw almonds
  • 1 cup raw pecans
  • 1 cup shredded unsweetened coconut
  • 1/2 cup walnuts
  • 1/2 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 1/2 cup dried mulberries, goji (or any fruit that you like)
  • 1/2 cup ground golden flax seed
  • 1/4 cup hemp hearts
  • 1/2 tsp salt
  • 1/2 cup of water
  • 1/2 cup of coconut oil or ghee
  • 1/2 cup of sugar-free maple syrup (you can use DaVinci’s sugar-free syrups too) or sugar free honey
  • 1/4 cup of erythritol

LOW CARB GRANOLA

Ok, this stuff is addicting, so be mindful to not load up and eat the whole batch. I’m not just telling all of you this.. I’m also reminding myself. It is so good. It’s great alone, or on top of some nonfat greek yogurt. Sometimes we just get that ” ALL I WANT TODAY IS SOME SUGARY FREAKEN CEREAL” well, this will calm you down. A great idea, would be to set away 1/2 cup servings to pack for lunch everyday as your mid-day snack in a zip-lock.I grabbed this recipe from a fellow blogger and had been craving to make this in my kitchen:) I hope you enjoy as much as I did. My batch is all gone now. Duh.

1. Preheat your oven to 300 degrees.  Chop up all your nuts by hand or in a food processor.  If using a machine, do the nuts one at the time so you don’t overprocess them.  Dump ‘em into a big ol bowl.  Add the dried fruit, ground flax and hemp hearts. 2.  Add the water and mix by hand.  This is to moisten them so they’re not all dry and dusty when they come out of the oven. 3.  slightly melted coconut oil or ghee in a bowl and mix in the syrup or honey. 4.  Mix the wet into the dry ingredients and stir until evenly coated. 5.  Sprinkle on the salt and erythritol and mix again 6.  On a lined cookie sheet with either parchment or silicone, spread the mixture evenly.  Bake for 30-40 minutes, stirring twice occasionally.  Pat down after last stir and continue baking until the edges are brownish.

Adapted from: theubanpocketknife.