Low Carb Granola - Gluten Free, Grain Free, Dairy Free
  • 3 cups unsweetened coconut flakes
  • 1 1/2 cups sliced almonds
  • 1 cup shelled raw pumpkin seeds (pepitas)
  • 1/2 cup unroasted sesame seeds
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons chia seeds (optional but good)
  • 1/2 teaspoon sea salt
  • 1/2 cup currants (optional, will increase the carbs)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup honey, or more to taste
  • 2 tablespoons coconut oil, unrefined or refined
  • 1 teaspoon vanilla extract
  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
  2. Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, salt, cinnamon, cardamom and currants, if using, in a large bowl.
  3. Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine.
  4. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes. Watch carefully because it goes from not done to done very quickly.
  5. Granola lasts for one week, stored in an airtight container.
Recipe by Preheat to 350˚ at https://preheatto350.com/low-carb-granola-gluten-free-dairy-free/