Low-Carb Cranberry Spiced Granola

Ingredients makes 10 servings

• Dry ingredients:
• ³/₄ cup walnuts (75 g/ 2.7 oz)
• 1 cup almonds (145 g/ 5.1 oz)
• ¹/₄ cup almond flour (25 g/ 0.9 oz)
• ¹/₄ cup pumpkin seeds (32 g/ 1.1 oz)
• ¹/₄ cup sunflower seeds (35 g/ 1.2 oz)
• 1 cup unsweetened coconut chips (60 g/ 2.1 oz)
• 1 cup unsweetened shredded coconut (75 g/ 2.7 oz)
• 3 tbsp chia seeds (24 g/ 0.8 oz)
• ¹/₂ cup whey or egg white protein powder (50 g/ 1.8 oz)
• ¹/₄ cup flax meal (38 g/ 1.3 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 tbsp cinnamon
• ¹/₄ tsp nutmeg
• 2 tbsp fresh orange zest
• ¹/₄ - ¹/₂ tsp sea salt
• Wet ingredients:
• 1 large egg white
• ¹/₄ cup melted coconut oil (60 ml/ 2 fl oz)
• 2 tbsp unsweetened almond milk (30 ml)
• Baked cranberries:
• ³/₄ cup fresh cranberries (75 g/ 2.6 oz)
• 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Chop the almonds and walnuts. Place all the dry ingredients in a bowl and mix well.

2. Add the egg white, coconut oil and almond milk and mix to form a dough.

3. Transfer to a greaseproof lined baking sheet and bake in the oven for 40-50 minutes until golden. Turn halfway for even cooking.

4. Meanwhile, place the cranberries on another greaseproof lined baking tray, toss with erythritol (to taste) and lemon juice. Roast for 35-45 minutes until soft. Remove from the oven and allow to cool.

5. Top the cranberries on the granola and serve with your choice of nut or coconut milk, Greek or coconut yoghurt, cream or keto ice cream.

6. Store in a glass jar in the cupboard for up to one month. I prefer to remove the cranberries and make them fresh if storing for over a week but the base can be stored for a good month. Store in a glass jar in the cupboard for up to 1 month.