I’m guessing there is a lot of you out there that think that I don’t have a sweet tooth. I hardly use sugar or sweeteners in my recipes and prefer to only sweeten treats with fruit or edible fruit . However, the truth is quite the opposite. The reason I do that is due to my appetite . I’m an all or nothing quite girl and that i literally can’t have anything sweet within the house or i will be able to EAT IT ALL. I have no self-control!
For this reason, I rarely make or have granola within the house. I can’t resist the deliciously sweet, crunchy goodness and literally would eat handfuls of the things until it had been done. However, my first challenge was to form granola. I have always been aiming to develop a sugar-free granola that had a crunchy texture but was something that I could store without the danger of me eating it all! This was the perfect opportunity.
The biggest challenge was getting the sugar free granola crunchy enough without the sugary coating. After researching for a touch I saw that a lot of sugar-free recipes use beaten albumen to realize this then i attempted it. It worked beautifully and combined with some copra oil I achieved the feel i used to be trying to find .
I love that this granola isn’t sweet and I hope you do too. It is a perfect base for you to add in extras to suit you and your kid’s taste buds. Dried fruit, if you're trying to find an honest little bit of sweetness, or some fresh fruit if you only need a touch hint of sweetness. I love it with fresh fruit and greek yoghurt and so do both my boys. The crunchiness of the granola paired with the creamy Greek yoghurt and sweet berries may be a winner and an ideal breakfast or dessert. You can always drizzle some honey over it if you are still looking for more sweetness.
INGREDIENTS
- 200 g (2 cups) rolled oats
- 60 g (1/2 cup) pumpkin seeds*
- 80 g (2/3 cup) mixed chopped nuts (i used cashew, hazelnut, walnuts) **
- 40 g (1/2 cup) almond flakes
- 2 tsp cinnamon
- 1/2 tsp ginger
- 4 tbsp coconut oil (melted)
- 2 egg whites (beaten until frothy)
INSTRUCTIONS
- Pre heat oven to 150c / 300f / Gas 2 and line a baking tray with baking paper.
- Add all the dry ingredients to an outsized bowl and mix .
- Add the copra oil and stir through, coating the mixture.
- Add the beaten egg whites and gently stir to coat the mixture.
- Spread the mixture onto the baking tray and bake for approx. 30 mins (until golden)
RECIPE NOTES
- * can sub for a seed of choice.
- ** chop finely for babies and young children
