Breakfast is the most important meal of the day and to start off in the best possible way, few things are better than a bowl of milk (cow or vegetable) with a good dose of granola. Making it at home isn't even that difficult and the recipe can be modified according to taste, this one in particular is rich in fat and low in carbohydrates, suitable for the ketogenic diet.
Ingredients for 12 portions:
- 143g of almonds
- 120g of hazelnuts
- 99g of pecans
- 21g of pumpkin seeds
- 44g of sunflower seeds
- 88g of erythrol
- 80g of flaxseed flour
- 1 large egg white
- 57g butter (or coconut oil or ghee)
- A teaspoon of vanilla extract
- A pinch of salt
Preparation :
- Preheat the oven to 160 degrees and prepare a large baking tray (or two small ones measuring 33x22cm) with baking paper.
- Intermittently chop the almonds and hazelnuts in the food processor (so they remain chunky) then add the pecans and chop very briefly, chunks should remain, not crumbs. Pecans are softer so it takes very little to go overboard and turn them into flour, be careful.
- Add the seeds, erythrol, salt and flaxseed flour and mix everything together (you don't even need to chop, but it depends on your taste, I prefer the whole seeds). Add the egg white.
- In a bowl mix butter and vanilla then add them to the food processor and restart briefly. Stop and mix with a spatula in order to bring the part at the bottom of the mug to the surface. A stroke with the blender and once again mix with the spatula so that the mixture is uniform. (It must be completely covered in egg white and butter but not too chopped)
- Transfer the compound to the baking paper in an even layer and bake about 15/18 minutes until the top is golden brown.
- Leave to cool completely before breaking into small pieces.
Each portion :
278 calories | 26g Fat | 7g Protein | 7g Carbohydrates (5g Fiber and 1g sugars)
