Paleo, Sugar-Free Crunchy Granola
Why make granola grain-free? We all love granola; there is no denying that. But 99.9% of store-bought granola is full of grains and added sugar. This means it will cause a huge blood sugar spike that you might not be anticipating from your “healthy” snack. This sugar-free granola is nutrient-dense because it is packed full of nuts and seeds that provide your body with healthy fats, fibre, vitamins and minerals so that you can feel good about eating it any time of day.
At LLHC, we always aim to stabilize our blood sugar to prevent unwanted dips in energy levels and sugar cravings later in the day. This also stabilizes our mood and hunger, allowing us to make more healthy decisions throughout the day.
Breakfast plays a crucial role in maintaining low blood sugar levels, which in turn controls hunger throughout the day and prevents the blood sugar roller coaster effect that many of us experience after consuming a breakfast high in fast carbs and sugars. Our paleo granola is designed to keep your blood sugar balanced and your mind sharp, providing you with a clean energy boost to power through your day.
Dry Ingredients:
1C Flaked or shredded unsweet coconut
1 C Walnuts
1 C Almonds
1 C Cashews
1 C Macadamia
1 C Brazil
1 C Choice’s Raw Energy Mix
(sunflower + pumpkin seeds, raisins)
1/4 C Chia seeds
1/4 C Hemp seeds
1/4 C ground flaxseed
1 Tbsp Cinnamon
1/2 Tbsp Vanilla bean powder (may sub vanilla extract)
3 Tbsp unmodified Potato Starch (for added prebiotic fibre, can omit)
Wet Ingredients:
1/3 C virgin Coconut oil
3 Tbsp Monk Fruit Sweetener
(may sub with equal parts honey or maple if desired)
3 pastured egg whites
1 Tsp Pink salt
Optional additions:
3 Tbsp Nut butter
3 Tbsp raw Cacao powder
Servings: 2 large jar full | Time: 30 mins | Equipment: oven + baking sheets
Directions:
Chop nuts by hand or use a food processor and pulse to make small chunks. Add all dry ingredients to a large bowl and mix together thoroughly.
Warm coconut oil over low heat in a saucepan, and dissolve monk fruit or alternative sweetener into the oil. Add 2 Tbsp of water to help dissolve. Add pink salt and any other optional additions.
Beat egg whites with electric beaters for 30 secs until stiff peaks form.
Add coconut oil to dry ingredients and mix well.
Slowly add egg whites to dry ingredients and mix well.
Add to a baking sheet with a silicone baking mat and press down evenly with a spatula.
Bake in the oven for 20-25mins at 325. Allow cooling, then place in the fridge for 15 mins to allow the coconut oil to set
Break the granola into chunks and store it in an airtight jar in the pantry or fridge. Enjoy on top of smoothies, coconut yogurt, chia pudding or alone.
Enjoy over full-fat, organic yogurt, cottage cheese, or as a snack all by itself.
Kick the sugar habit and replace your favourite foods with real, whole foods.
