Nut Medley Granola
Laurie made an out-of-this-world granola when we visited last week. It's all nuts, plus coconut. (Larry exclaimed, "What, granola without oats?!") This version is very keto, but of course you could add oats if you like. I might play with in the future. Serve as cereal or on yogurt!
2 C shredded unsweetened coconut
1 C sliced almonds
1 C raw sunflower seeds
1/2 C raw pumpkin seeds
1/2 C walnuts
1/2 C melted coconut oil
2 T maple syrup (to replace 10 drops stevia; we don't like artificial sweeteners)
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 325. Line baking sheets with parchment paper. In a large bowl, toss together coconut and nuts and seeds. In a small bowl, stir together the oil, sweetener, and spices. Pour the oil mixture into the large bowl and use your hands to mix together until the nuts are very well coated.
Transfer mixture to baking sheets and spread out evenly. Bake for 30 minutes or until golden brown, stirring at the 15 minute mark. Transfer granola to a large bowl and let it cool, tossing frequently to break up the large pieces. Store in airtight containers in the fridge or freezer for up to 1 month. (Laurie stores on the counter, which should be fine since it won't last long!)
Adapted from: The Complete Ketogenic Diet for Beginners
Fat: 38 g
Net Carbs: 4 g, Fat 80%/Protein 10%/Carbs 10%