so, the royal wedding is tomorrow - yey!! i'm heading on over to watch it on tv at my grandparents house with my mum. i'm taking a mahoosive salad with me and some fresh berries and soy cream to commemorate the occasion :)
without further ado i want to introduce to you the star of today's post:
♥ coconut and cinnamon seed granola
it's a very low-carb granola, and the reason for this is the accident that occurred when i tried to make soy flour cinnamon crisps - instead of crispifying, it sort of shmooed up (that's a technical term, of course) and crumbled everywhere, and my brain instantly thought 'ah, that'll make crispy granola instead!'
i've made granola's in the past - and i absolutely love having some around in a tub in the cereal cabinet. it just so perfectly rounds out a yogurt and fruit breakfast...
♥ it tastes wonderful with a little nutmeg pear puree and greek yogurt!
so for all those of you curious to know how to make this low carb granola recipe, here is a brief how to...
coconut and cinnamon seed granola
- soak 1/4 cup sultanas for a few hours until plump
- combine 1/3 cup coconut flour, 1/3 cup gram flour, 1/3 cup soy flour with 2 tsp cinnamon, 1 tsp vanilla extract, 2 tbsp melted butter, 1 tbsp agave nectar and 1 1/3 cups water.
- place mixture in a large non-stick baking tray (i used my new Jamie double non-stick tray - i love it!) and bake for 20 mins at 180c until golden on edges and cracking in the centre. then remove from the oven and leave to cool for 5 mins.
- crumble up the mixture with a spatula or wooden spoon, and place in oven again to crisp up for another 5-10mins.
- put 1/2 cup oats, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1 tsp cinamon, 1/4 cup linseeds, 1/4 cup wheat germ, 1/2 cup dessicated coconut (although even more would taste amazing!) and 1/4 cup whey protein powder into a large bowl. then add in the crispy soy/coconut crumble mix.
- mix together 1/2 cup apple sauce, soaked sultanas, 1 dsp honey, 1 tsp molasses, 1/4 cup groundnut oil and 2 or 3 peach slices. blend until smooth, adding a little water or juice if necessary.
- mix together the wet and dry ingredients and bake at 180c until golden and crispy, giving the pan a good shake every 5 minutes. remove from oven and allow to cool thoroughly. then enjoy!
- this should keep in an airtight container for a good few weeks...
obviously this recipe is up for negotiation and experimentation...i loved the peaches to sweeten it, so next time i'll probably try just a tin of those and 1Tbsp molasses to see what that results in. but i'll probably still use the same combination of dry ingredients, because the texture and flavour is just so tasty!
i can't tell how many carbs it actually got in it, but it's not many, especially in comparison to a regular oat granola. and it's far lower GI than standard. i think it's worth the extra effort to make the bulking crumble mix, because it works so well!
i hope you all have a fantastic day tomorrow, and that you have fun being super patriotic ♥
currently listening to: pyro by kings of leon