Tag Archives: LCHF

LCHF Coconut Granola

5 Jul

NNG fin2So I sat down to blog again and realised with a back to reality horror that the last time I blogged was NOVEMBER!!!!

In my defense a whole heap of stuff has happened since November.  I started an amazing  new job that is keeping me busy and,  on the odd occasion,  away from home – and it’s hard to blog from a hotel room.  I also started a new diet.  Some foodies have all the luck and are able to eat tons of yummies and still stay slim.  I am unfortunately not one of those foodies.

On a trip back to South Africa earlier this year I was introduced to Tim Noakes’s Real Meal Revolution – which is in essence a low carb, high fat diet – or as he would prefer – a low carb, high fat way of life.   The verdict – I’m hooked.  Weight has been coming off at a nice and steady pace, I don’t feel hungry or for that matter that I’m dieting AND I don’t miss carbs nearly as much as I thought I would.  I have had to make changes to the way I cook and that hampered the blogging, but I’ve had  a few successes and I’m back on track.

One thing that has been difficult has been for me is breakfasts.  Not weekend breakfasts when you have ample time to cook omelets and fry-ups and frittatas, but weekday breakfasts when you’re rushing out the door to beat the traffic. Yogurt works, but lets face it, it can be a bit tedious, so I’ve been playing around with carb free granola and I’ve finally found one I really like.

NG INGTo start take:

  • 90ml Coconut Oil
  • 100gms Dessicated Coconut
  • 100gms Pecan Nuts
  • 100gms Almonds
  • 100gms Macadamia Nuts
  • 50gms Sunflower Seeds
  • 50gms Pumpkin Seeds
  • 1 Tbsp Honey
  • Spices to Taste

NG SpicesA Note on the Spicing – you can use whatever spicing you happen to enjoy.  I’ve used cinnamon, nutmeg, ginger and cardamom.  I also like mine quite flavourful so I’ve used 2 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of ginger and then the seeds from 6 cardamom pods.

NG ProcessPreheat the oven to 160 °C  and line two baking sheets with parchment paper. Then process your nuts (not the seeds or the coconut) briefly until they are coarsely chopped.

NG MixedAdd the coarsely chopped nuts, seeds and coconut to a large bowl and mix well.

NG CardamonIf you’re using fresh spices – and if you’re not, give it a try as the flavours are SOOOOO much better – chop, grate and grind your spices.

NG PanIn a large pan (I used my wok) add the coconut oil, spices and the honey and heat over a low heat until the coconut oil has melted and the honey is runny.

NG CoatAdd the nut mixture and stir to coat it evenly in the oil and spice mix.

NG Baking Tray 2Spread the granola mix evenly out over the two trays and place them in the oven for 20-30 minutes until the nuts are golden and toasty, but keep an eye on them to make sure they don’t burn as this will make your granola quite bitter.

NG ToastedLeave the mix to cool to room temperature and store in an airtight container.

NG fin2

Add a dollop of yogurt, a sprinkle of blueberries and enjoy!

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