Every afternoon when my boys are having their afternoon tea I treat myself to a little snack. I soak 1-2 tablespoons linseeds (flax) in a few tablespoons of water for at least 15 minutes but longer if I’m organized.

Then I top it with a few tablespoons home made yoghurt and either some almond butter or this granola.

So good!

And even better because it’s a savoury mixture you can use it as a crunchy topping for pretty much everything. I love it to add texture and crunch to salads, soups and vegetable dishes.

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Nutty Low Carb Granola

Total Time 30

Servings tray

Ingredients

250 g coconut flakes
500 g nuts such as almonds, macadamias, hazelnuts, walnuts.

Metric - US Customary

Instructions

Preheat your oven to 150C (300F).
Line a large baking tray with baking paper. Scatter over coconut in an even layer and roast for about 10 minutes or until golden brown.
Transfer coconut to a large mixing bowl. Then scatter nuts over the baking paper lined tray. Roast for 10-15 minutes or until nuts are cooked to your liking.
Allow nuts to cool a little before roughly chopping them. It’s up to you how coarse or fine you go.
Toss roasted chopped nuts with the coconut. When completely cool, transfer to an airtight container to store.

Variations

chocolate granola – try the recipe over here.

nut-free – make a seed granola by replacing the nuts with sunflower seeds, pepitas and linseeds (flax). No need to roast the linseeds.

no coconut – I use coconut flakes because they’re inexpensive compared to other nuts and lighten the texture but you could just use flaked almonds or other nuts if you aren’t into coconut.

snacky – toss in sea salt flakes and serve with drinks.