• Leanne Maala

Low Carb Grain-Free Granola

I’m making this breakfast nosh during Passover this year, because I’m sick and tired of boring Passover breakfasts!


Low Carb Grain Free Granola

For all of my friends who don’t celebrate, Passover is a week-long Jewish holiday celebrating spring and renewal. There’s a bunch of things to keep in mind when it comes to dietary restrictions, so navigating that maze during Passover can be exhausting- especially when you’re barely awake in the mornings.


So what’s something quick and easy to whip up for breakfast? Granola!


Low Carb Grain Free Granola

Granola’s always a crowd favorite because it’s super good, super healthy, but it’s also super easy to overeat- which can sometimes be a bad thing! It’s easy to forget just how much sugar goes into these things when you’re munching on your fourth or fiftieth piece.


You won’t have any of those problems with my Low Carb Granola recipe. It’s easy, nutritious, filling, and totally customizable with your favorite nuts and seeds! All of that granola goodness without the grains or ridiculous cups of sugar.


Low Carb Grain Free Granola

This grain-free granola is the perfect way to start your day. Whether you’re following a gluten-free, low carb, or grain-free diet, breakfast just got more interesting.


Plus it’s also hametz-free. You won’t find any grains here.


Save this easy Low Carb Granola recipe for later, or better yet, make it your Passover breakfast staple!


Low Carb Grain-Free Granola

Author: Micah Siva

Makes: 20 servings


Ingredients:

  • 2 cups sliced almonds

  • 1 cup coconut flakes

  • 1 cup sunflower seeds

  • ½ cup walnuts

  • ½ cup pecans

  • ½ cup pumpkin seeds

  • ½ cup flax seeds

  • ⅓ cup melted coconut oil

  • ⅓ cup monk fruit sweetener

  • 2 tsp vanilla

  • 1 tsp cinnamon

  • ¼ tsp sea salt

  • 2 egg whites

Optional: ½ cup sugar-free or low sugar chocolate chips



Preparation:

  1. Preheat the oven to 300F. Line a large baking tray with paper.

  2. In a large bowl, combine almonds, coconut, sunflower seeds, walnuts, pecans, pumpkin seeds, and flax.

  3. Drizzle coconut oil, sweetener, vanilla, cinnamon, salt, and egg whites. Mix until combined.

  4. Spread into an even layer on the baking tray. Bake for 25-30 minutes, or until golden. Let cool completely on the tray. Add optional chocolate chips while still hot.

  5. Enjoy!


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