Surprise mum this mother’s day with our very own LCHF version of No-Grainola. She is sure to be impressed!
A word from Chef Craig:
This recipe is a staple in my house – it’s a great, quick breakfast. I’ve layered it here with yoghurt and berries for my wife Hailey for Mother’s Day breakfast – happy first Mother’s Day, Hailey!
A word from the Whole Food Dietitian, Caryn:
As well as being totally delicious, grain-free granola is also rich in nutrients, particularly fats – a good mix of monounsaturated, and polyunsaturated fats (a mix of omega 3 and 6), protein, vitamin E and B complex. Health-promoting poly-phenolic flavonoid antioxidants such as carotenes, resveratrol, lutein, and cryptoxanthin are also part of the nutrient mix that comes to the table with this mix. BUT… along with these great nutrients, this dish bring lots of energy (i.e., calories), so if you’re watching your waist line, use as a sprinkle along with berries and yoghurt, rather than a “bowl of muesli” substitute to help keep your total energy intake in check.
A word from The Fat Professor, Grant:
Quick, simple and tasty as!
Prep time: 5 minutes
Cooking time: 12–15 minutes
Carb count: 5.5g per serve
- 2 Tbsp (30g) coconut oil, melted
- 3/4 cup (100g) macadamias
- 2/3 cup (100g) almonds
- 1 1/2 cups (100g) walnuts
- 1 cup (100g) coconut flakes (chips or shredded work well)
- 3 Tbsp (25g) sunflower seeds
- 3 Tbsp (25g) pumpkin seeds
- 1 tsp (2.5g) ground cinnamon (optional)
- 1 tsp (2.5g) mixed spice (optional)
Preheat the oven to 180°C.
Place the nuts and coconut oil in an ovenproof dish and roast for 6–7 minutes. Give them a stir to ensure even cooking, and then add in the seeds, and cinnamon and/or mixed spice, if using. Cook for a further 5 minutes.
Remove from the oven, turn the mix out into a large bowl to allow it to cool thoroughly before transferring to sealable containers for storage.
It is nice to chop up some of the mix to make it smaller and finer for serving with yoghurt or sprinkling on top of salads, etc.