Nut & Seed Granola

These make great snacks or treats but if you feel like some primal crunch for breakfast – crush

some up into a bowl and add some cold unsweetened almond milk for a terrific treat!

Ingredients:
3 cups assorted nuts & seeds (almonds 4g sugar, walnuts 2.6g, sunflower seeds 2.6g, etc)
1/4 cup fresh cranberries (fresh has 4g sugar, dried has about 65g)
2 cups shredded coconut (unsweetened)
¼ cup coconut oil
½ cup sunflower seed butter
½ cup honey or maple syrup (honey has 82g of sugar per 100g, maple syrup has 68g sugar
per 100g)
¼ tsp vanilla extract, optional (13g of sugar per 100g)
½ tsp salt
1 tsp cinnamon
1 Tbsp chia seeds

Directions:
1. Line a baking dish or tray with baking paper and set aside.
2. Combine nuts and seeds into large bowl
3. Remove 1 cup of nuts & seeds mix and chop into small pieces
4. Place remaining 2 cups of nuts & seeds in blender and pulse till chopped quite finely – You
should end up with a good mix of small and fine pieces
5. Return nuts & seeds to mixing bowl. Stir in dried cranberries and add coconut. Stir well
combining contents together
6. Place a small saucepan on a low-med flame and add coconut oil, sunflower seed butter &
honey, vanilla, salt & cinnamon to cook. Stir until mixture bubbles and then remove from heat
7. Pour hot liquid mixture over nut mixture, stirring to combine. Add chia seed if you haven't
already. Mix well.
8. Pour the combined nuts-and-honey mixture into prepared tray and press together using wet
hands or spoon pressing firmly to ensure ingredients are well packed together.
9. Leave mixture to sit for 2 hours, cover and then place in freezer for at least 1 hour
10. Remove from freezer and cut into chunk sized pieces or muesli bars slices with a very
sharp knife. You can eat like this or serve crumbled up for a grain free cereal with coconut or almond milk!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Seed Crackers and Spicy-Hot Nuts

Seed crackers, a creamy dip, and my hot and spicy nuts can convert even the biggest snack
hound to LCHF.

Seed Crackers
• 1 cup + 1 tablespoon water (250 ml)
• 3½ tablespoons (50 ml) unflavored coconut oil
• 7 tablespoons (100 ml) sunflower seeds
• 7 tablespoons (100 ml) sesame seeds
• 3½ tablespoons (50 ml) flax seeds
• 3 tablespoons unflavored, whole psyllium husk*
• 2 tablespoons fresh thyme, oregano, or chives, finely chopped
• a pinch (1 ml) of cayenne pepper
• ½ teaspoon crushed salt flakes (for example, Maldon Salt Flakes), for dusting the
crackers

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper.
Pour water and coconut oil in a saucepan and bring to a boil. Meanwhile, mix the dry
ingredients (except salt) in a bowl. Pour the boiling water and oil mix over the dry
ingredients and mix well. Taste and adjust seasoning if needed. Leave the batter to rest for
5 minutes.

Pour the batter onto the parchment paper on the baking sheet. Place plastic wrap or
parchment paper on top of the batter, and roll the batter out in a thin layer with a rolling
pin to cover the entire surface of the baking sheet, minimum measurement being 13” x 17”
(33 x 43 cm).

Sprinkle the salt flakes evenly over the batter. Bake the batter at 300ºF for 45 minutes.
Lower the temperature to 125ºF (50ºC) and leave the crackers to dry for about 2 hours. Let
the cooked batter cool and break into uneven pieces. Keep the crackers in a tin with a lid in
the pantry; they should keep for a long time.

Dip with Ajvar Relish
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) crème fraîche
• 3⅓ fl. oz. (100 ml) Ajvar (or smoked bell pepper) relish, mild or spicy
• 1 teaspoon organic garlic powder
• ¼ teaspoon (1 ml) Worcestershire sauce
• a pinch of salt

Mix all ingredients for the dip and adjust seasoning to taste. Chill.

Hot and Spicy Nuts
• 10 oz. mixed nuts (Brazil nuts, walnuts, and cashews, for example)
• 1 tablespoon coconut oil
• 1 teaspoon paprika
• ¼ teaspoon (1 ml) ground cumin
• ¼ teaspoon (1 ml) cayenne
• 2 teaspoons salt flakes

Roast the nuts in a dry skillet for a few minutes. Mix in coconut oil and spices, crush and
sprinkle in the salt flakes. Stir-fry for one minute and mix well.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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