RECIPE: Sugar Free Granola

Makes 1 medium jarIMG_6122.JPG

  • 2 cups gluten free rolled oats
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup hazelnuts
  • 1/2 cup pumpkin seeds
  • 1/2 cup coconut chips
  • 4 medium organic egg whites
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  1. Preheat the oven to 110ºC
  2. Place the almonds, walnuts and hazelnuts into a plastic bag and use a rolling pin or saucepan to gently bash them into chunky pieces. You can do this in a food processor but I think you then end up with some dust and some big pieces so I prefer this way.
  3. Add the nut rubble to a bowl with the oats, pumpkin seeds and spices and give everything a good mix together.
  4. Separate your eggs and whisk the whites to stiff peaks. Once they are ready fold them into the oat mixture so everything is coated.
  5. Spread the mix onto a baking tray and bake for 30-40 minutes giving it a stir every 10 minutes, try not to break it all apart though as the bigger clusters are the best bit! It is ready when it is all dry and falls back onto the tray with a lovely clicking sound.
  6. Leave to cool slightly then stir through your coconut chips.
  7. Store in an airtight container for up to 2 weeks. Serve with fresh fruit purée, yoghurt or munch by itself.

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