For those of us struggling to make do without our favourite sugar laden cereal in the morning, this low carbilicious recipe is da bomb! And super easy to boot.
Serves 8 – 3.2g Carbs per 50g Serving
Tip: I used all the leftover ingredients from making Low Carb Rusks.
1/2 Cup Almond Slivers
1/2 Cup Pecan Nuts
1/2 Cup Mixed Nuts or nuts of choice
1/4 Cup Pumpkin Seeds
1/4 Cup Linseeds
1/4 Cup Sunflower Seeds
1 Tbsp Almond Flour
1 Tbsp Dessicated coconut
2 Tbsp Butter
2 Tbsp Xylitol
Preheat oven to 180 C.
Chuck all the nuts in a food processor and chop them a few times – preferably to an average of 5mm pieces. Or how you like.
Melt the butter and xylitol together.
Mix all the dry ingredients and add the butter mixture. Make sure you get everything coated with butter.
Spread out in a baking tray and bake until golden for about 15-20 min. Give it a mix and bake another 5-10 minutes. Have a looksy every now and then to make sure you don’t burn your expensive ingredients!
Ultra deluxe brekkie:
Double Cream Greek yoghurt, sliced strawberries, topped with this crunchy granola.