• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything Everhot

Make the most of your Everhot – Recipes • Advice • Maintenance • Accessories

  • Home
  • Recipes
    • Everhot basic cooking
    • Slowcooking
    • Vegetarian
    • Baking
      • Bread
      • Cakes and biscuits
    • Lunch
    • Dinner
    • Desserts
  • Everhot Advice
    • Buying an Everhot
    • Everhot cooking parts
    • Cleaning an Everhot
    • Cooking on an Everhot
    • Accessories
    • I love my Everhot!
  • Where to buy
  • Cookery Demos
  • About
    • Privacy policy
    • Cookie policy
  • Contact

Sugar-free granola

28th August 2020 By Teresa

In the past few years I have steadily been gaining about three pounds a year in weight and every year I vow to try and lose the extra love handles. I know what I should do, but I find it so hard as I absolutely adore cooking and I love food even more. So, this year I have decided to try and reduce my sugar and carb intake in a bid to lose those extra pounds. This Sugar-free granola I made without any sweetener, but you can add stevia or monkfruit, or indeed any sugar-free sweetener if you need to. I usually use this as a topping on berries and full-fat Greek yoghurt so the berries provide the sweet kick. Make a batch and store in a Kilner jar or other airtight container. 

Paleo granola

Ingredients

  • 150g whole almonds
  • 100g whole walnuts
  • 100g pecans
  • 65g pumpkin seeds
  • 65g sunflower seeds
  • 40g flax seed or crushed chia seeds (I used chia seeds)
  • 30g protein powder
  • 90g coconut chips, unsweetened
  • 80g smooth almond butter
  • 80ml of water
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 2tsp granulated sweetener (optional)
  • 1tsp vanilla extract

Method

  1. Place the almonds, walnuts and pecans in a food processor and pulse until chopped into a variety of sized pieces. 
  2. Next place the pumpkin sunflower and chia seeds in the food processor and pulse until chopped.
  3. Empty the nuts and seeds into a bowl and mix together. Next add the remaining ingredients and mix thoroughly together. The mixture should be a little sticky, add a little more water if it’s dry.
  4. Line a baking tray with baking parchment. Press the mixture onto the baking tray until it is flat and covers the entire sheet.
  5. Place in the bottom oven at 100ºC for around 20 minutes and then move to the top oven at 200ºC for around 15 minutes. Keep an eye on it to make sure it does not burn.
  6. If the edges brown faster than the centre, remove from the oven and break off the outside and return the centre potion back to the  oven until golden.
  7. Allow to cool, break into pieces and store in an airtight container. Delicious served with Greek yoghurt and fresh berries. 
  8. You can  freeze-dried berries for extra flavour or dried fruit if you are not following a Keto or Paleo diet.

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Filed Under: Breakfast, Keto Tagged With: almond butter, almonds, chia seeds, keto, pecan, pumpkin, sunflower seeds, walnuts

Previous Post: « Moroccan style traybake chicken
Next Post: Shakshuka everhot style »

Primary Sidebar

Welcome to Everything Everhot where I share my best tips and favourite recipes. Read More

  • Facebook
  • Instagram
  • Twitter

Categories

Basic Everhot Recipes

Baked lemon cheesecake

Baked lemon cheesecake

Blackberry and orange loaf

Spatchcock chicken with tarragon and lemon butter

Spatchcock chicken with lemon and tarragon butter

Shakshuka everhot style

Shakshuka everhot style

Moroccan style traybake chicken

Dogs love an Everhot

daschound norma
Everhot dog Norma – 10 weeks old

See an Everhot in action

https://www.youtube.com/watch?time_continue=1&v=lLiX5UQCi4M

Copyright © 2023 Everything Everhot | All rights reserved