Cinnamon Crunch (Nut Free Granola)
This lovely granola has a slightly 'lighter' texture than our original recipe... if that makes sense. Of course the mixed spice / cinnamon isn't necessary, but it's a lovely addition!
We wouldn't use this as a breakfast cereal due to it's low protein content. Instead, we like to use this as a topping for our fluffy pancakes (click here for nut free version) with a dollop of Greek or Greek-style yogurt. Or, serve this for dessert with yogurt and berries :)
Makes 10 portions - each portion contains:
97 Calories / 1.7g Carbs / 2.1g Protein / 8.7g Fat
25g Unsalted Butter or Coconut Oil (Cooking Coconut Oil has no taste)
50g Coconut Chips / Flakes
30g Sunflower Seeds
30g Pumpkin Seeds
20g Whole Golden Linseed
1/2 tsp Vanilla Extract
1/2 - 1 tsp Mixed Spice or Cinnamon (adjust to taste)
Preheat the oven to 180°C.
Melt the butter / coconut oil in the microwave or in a small saucepan over a gentle heat.
Add the melted butter / oil to a mixing bowl along with all of the other ingredients and mix well to coat the seeds & coconut chips with the spice & sweetener. Adjust the sweetener to taste - we use very little as the coconut chips are quite sweet on their own.
Transfer the mix to an oven tray (if it's not very non-stick, line it with greaseproof baking paper or a silicone mat) and bake for around 10-15 minutes until golden. You may need to give the mix a stir half way through baking to prevent the sides from burning.
Allow to cool before transferring to a storage container / jar. Keep in a cool cupboard (it'll last several weeks... although we eat it too quickly!).
Nutrition per serving
Calories 97, Carbs (net) 1.7 grams, Protein 2.1 grams, Fat 8.7 grams