Today’s video offering gives us a nice, healthy approach to an older recipe. This is a twist on the traditional granola recipes I grew up eating in Switzerland and this is something we all enjoy frequently in my household. This was a staple breakfast in my home as a child, and today I love granola as much as I did back then, but I’ve tweaked the recipe somewhat in a way that allows us to substitute the large amounts of carbs that traditionally accompany granola. Instead, adding keto-friendly alternatives like dried mulberries, crushed walnuts and raw pumpkin seeds, as well as shredded coconut, chia seeds, dried strawberries or blueberries (optional) and organic tahini. I’ve also created this recipe to include foods that have extra health benefits such as flax seeds (omega-3 oils), coconut oil and walnuts (healthy fats), cinnamon (anti-inflammatory), collagen, monk fruit, so you don’t have to sacrifice that sweetness, plus some cacao nibs for a little extra flavor, and of course, the healthy properties contained within. This granola boasts a healthy amount of fiber and polyphenols both of which greatly prevent your body from harboring toxins that age us and steal our beauty.

This isn’t a complicated recipe, by any means. It’s simply a case of mixing the right ingredients together, laying it out and then baking for a short time, and then the rest is entirely up to you! Eat it by the handful, spoonful, bowlful! Sprinkle it over full-fat yogurt if you want a healthy keto breakfast. The truth is, there are no rules, just enjoy it!

Don’t forget to subscribe if you haven’t already and you’ll receive notifications with every new recipe we post and of course if you’re new to this channel, be sure to go back and take a look at our other keto recipes.

Thank you as always for tuning in, I hope you love this recipe as much as I do, and please be sure to leave your questions and comments below.

To your health and happiness :)

-Naomi

Ingredients:

Serves: 16 servings

1/2 cup organic tahini
1 tablespoon coconut oil, melted
1 1/2 tablespoons monk fruit powder
1 teaspoon Ceylon cinnamon
1/2 cup dried mulberries
1/3 cup crushed dried strawberries or blueberries
1/2 cup crushed raw walnuts
1/3 cup raw pumpkin seeds
1/3 cup shredded unsweetened coconut
2 tablespoons chia seeds
2 tablespoons ground flax seeds
1 tablespoon cacao nibs
2 tablespoons collagen (optional)

Directions:

Preheat oven to 200 F. Prepare an 8×8 square baking pan with parchment paper and set aside.
Mix the tahini, oil, and sweetener in a large mixing bowl. Add the rest of the ingredients to the bowl. With a fork or spatula, stir to combine, about 2 minutes.
Transfer the mixture to baking pan and press into all four sides so the mixture is evenly dispersed.
Bake for 35 – 55 minutes depending on your oven. Remove from oven and let cool for 30 minutes to 1 hour before crumbling into granola (or cut into squares for a quick on the go snack!).
Store leftovers in a glass container in the fridge for up to 5 days.

Coconut Oil: [ Ссылка ]
MCT Oil: [ Ссылка ]

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