Spiced Antioxidant Granola Clusters

I don’t really do yogurt, fruit and granola but I am interested in the mediterranean diet. I made this for family members who are low carb and enjoy granola. This recipe is taken from ‘The New Mediterranean Diet Cookbook -keto friendly’. I intend to try several recipes from this book over the few weeks as I should have more time.

The recipe was easy to make and came out well. I tried it, it’s crunchy and the flavour is good. My only comment is I would add some Keto sweetener. Family members really enjoyed it and said it is far better than commercial granola. It made enough to fill two litre containers so next time I will make a half quantity. It is very much worth trying. Enjoy!

Prep time: 10 mins | Cook time: 1 hour 10 – 1 hr 20 mins | Servings: 10

Nutrition: calories 329 | total carbs 11.8g | net carbs 4.1g | fibre 7.7g | protein 9.1g | fat 28.8g | saturated fat 10.6g

Ingredients:

  • 1 cup / 75g unsweetened fine coconut flakes
  • 1 cup / 60g unsweetened large coconut flakes
  • 1/4 cup / 38g flax meal
  • 1/4 cup / 38g chia seeds
  • 1/2 cup / 50g pecans, chopped
  • 1 cup / 145g blanched almonds, roughly chopped or flaked almonds
  • 2 tsp ground cinnamon
  • 1 tsp ground anise seed
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tbsp fresh lemon zest
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup / 83g light tahini
  • 1/4 / 60ml coconut oil
  • 2 large egg whites
  • optional: unsweetened almond milk, coconut cream, coconut yoghurt, or full-fat goat’s yoghurt to serve.

Method:

  • Preheat the oven to 265 F (130 C) or 110 C fan assisted. Line a baking tray with grease-proof paper.
  • Place all the dry ingredients, including the lemon zest in a large bowl. Stir to combine.
  • In a smaller bowl, mix the tahini with the coconut oil. Then add to the dry ingredients, and mix to combine.
  • Add the egg whites, and mix until all ingredients are incorporated.
  • Spoon the mixture onto the lined baking tray, and crumble all over. Bake for 1 hour 10- 1 hour 20 mins, until golden.
  • Remove from the oven, and let the clusters cool completely; they will crisp up as they cool.
  • Serve on its own, or with a milk, yoghurt or cream of your choice. I chose to serve mine with some raspberries and yoghurt.
  • Enjoy!!

  • Note: Store in an air tight container at room temperature, for up to 2 weeks, or freeze for up to 3 months.
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