While I should be updating our photos in responce to guest comments about how much nicer the property is than the photos on the website, instead I’m persuing my granola recipe theme.  I actually don’t make granola very often – I just post about it when I do!

I’m still happily eating lower carb and higher fat (when compared with the standard American diet).  The tigernuts still make a good granola, but preparing them is a bit of a fuss.  Instead, I’ve been making Low Carb Macadamia Nut Granola With Berries and Flaked Coconut – a recipe I found online at LowCarbMaven.com.  It is comperable to a nut-based granola brand I found at Wegman’s recently, Paleonola.  Homemade is even better because I can choose the sweetener and prepare the almonds according to the recommendations in Nourishing Traditions, by Sally Fallon.  [Of course, that adds a bit of a fuss in preparation too.   That step isn’t in the recipe, but I like to reduce any potential anti-nutrient component and I think it makes the nuts a bit easier on the digestive system.]

The other find that makes this even nicer is Sukrin Fiber Syrup Gold.  It’s a great substitute for honey, barley malt or rice syrup, or corn syrup (or golden syrup if you are from the UK).  I find the flavor of Sukrin products closest to actual sugar and they don’t seem to increase ‘bloating’ or have other nasty digestive side effects (used in moderation as they recommend).  Since I seldom eat sweets these days, I find I can use much less sweetening in my cooking and things still taste appropriately sweet.

I have all of these ingredients on hand, but you may need to order the freeze dried berries, macadamia nuts, cocoa nibs, and most certainly Sukrin Fiber Syrup Gold – well, you may need to order everything!  If you are ordering you could buy ‘Crispy almonds’ and not worry at all about the soaking and drying step recommended by Sally Fallon in Nourishing Traditions.  If you don’t have that cookbook, it might be worth adding it to your order if only for the sidebar information.

One night last week when I was skipping dinner to prepare for a medical procedure, my husband came home and enjoyed a big bowl of this granola with some homemade yogurt for dinner.  Even after a full day of work, he was completely satisfied.  He doesn’t usually compliment me on the food, but he made an exception for this recipe. 🙂

My cooking notes include a reminder to actually follow the recipe!  I tend to throw everything together and forget that the berries and coconut aren’t added until after the granola has been baked.  Also, my oven is hotter, so I need to watch the granola carefully and turn it.  I’ll try a lower temperature next time for a less stressful and more even baking.

Low Carb Macadamia Nut Granola With Berries and Flaked Coconuts
Prep Time 10 minutes

Cook Time 20 minutes

Servings: 8
Calories: 297 kcal
Author: lowcarbmaven.com
• 4 ounces raw macadamia nut (114 g)
• 4 ounces raw sliced almonds (114 g)
• 2 ounces raw cacao nibs (57 g)
• 1 1/2 ounces unsweetened flaked coconut (42.5 g)
• 1/2 cup freeze-dried raspberries or strawberries (20 g)
• 2 tablespoons butter (ghee or coconut oil), melted (28.4 g)
• 1 large egg white beaten until frothy with a fork
• 1/4 cup Sukrin Fiber Syrup Clear or Gold (honey for Paleo) (55 g)
• 1 tablespoon Sukrin Melis or Swerve (coconut sugar for Paleo) (omit if using the fiber syrup)
• pinch of salt

1 Preheat oven to 325 and line a large sheet pan with parchment paper or foil.
2 In a food processor or with a knife, chop the macadamia nuts into smaller pieces. Chop the flaked almonds until they resemble the size of oats.
3 Place the macadamia nuts, almonds, cacao nibs and salt into a medium bowl and mix with the butter. Pour the Fiber Syrup over and mix thoroughly with a big spoon. Then, add the egg white, mixing again.
4 Pour the granola onto the baking sheet and spread out. Bake for 15-25 minutes or just until it is fragrant and toasted on the bottom. Let it cool completely before adding the flaked coconut and freeze-dried fruit.
5 Store in an air-tight container. Serves 8.
Recipe Notes

Nutrition Facts
Low Carb Macadamia Nut Granola With Berries and Flaked Coconuts

Amount Per Serving
Calories 297
Calories from Fat 243

% Daily Value*
Total Fat 27g
Total Carbohydrates 16g
Dietary Fiber 11g
Protein 6g
* Percent Daily Values are based on a 2000 calorie diet.