Low-carb granola recipe (gluten free)
This gluten-free and ultra-low-carb granola is packed full of healthy grains and nuts to fill you up without a blood sugar spike. It’s a staple in our Type-1 Diabetes household! Serve with greek yoghurt and low-carb fruit like berries or apricots for a well-rounded and easy breakfast. You can use other dry ingredients such as coconut or other nuts/seeds, just keep the total dry ingredients to around 180-200g.
Ingredients
- 60g pumpkin seeds (we love Pepo Farms Australian natural pumpkin seeds)
- 100g walnut kernel
- 60g sunflower seeds
- 30g hemp seeds
- 20g ground linseed (flax seed)
- 1tbs oil (a mild-flavoured oil like coconut or rice bran oil is best)
- 1 tbs honey or syrup (like maple or rice syrup)
- 1 egg
Method:
- Preheat the oven to 160 degrees C.
- Using a small food processor, whiz the pumpkin seeds until just slightly broken up. Transfer to a mixing bowl.
- Put the walnut in the food processor and whiz until finely chopped. Add to the mixing bowl, with other dry ingredients.
- Measure the oil and then honey into a small glass or china bowl and warm very slightly in the microwave (10 seconds or so should do) so the honey is liquid. Whisk in the egg and add the wet mixture to the dry mixture and incorporate well.
- Place a silicone baking mat or baking paper on a baking tray and spread the granola mixture across the whole tray. Bake for approx 15 min, or until browned.
- Allow to cool before breaking into pieces.
- Store in an airtight container.
