Low Carb Granola
Low carb Granola - Filling and low-carb breakfast. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Nuts are rightly regarded as little powerhouses: Monounsaturated and polyunsaturated fatty acids have a beneficial effect on the cardiovascular system, while B vitamins are necessary for strong nerves and optimal brain functioning. The fatty acids contained in Almonds protect our collagen and elastin fibers from degradation, firm the tissue and prevent the loss of the body's own hyaluronic acid.
If desired, the hazelnuts, cashews and almond slivers can be replaced with other nuts. Also suitable are walnuts or pecans. For an even more chocolaty version, one to two tablespoons of dark cocoa powder can be added to the mixture. The low carb granola should be stored in an airtight container. If moisture gets into the jar, it will become soft. Properly stored, the mix will keep for at least 2-3 weeks.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 6 ozs hazelnut kernels
- 5 ozs Cashews
- 8 ozs slivered almonds
- 1 ¾ ozs cacao nib
- 1 ¾ ozs melted Coconut oil
- 1 tsp cinnamon
Preparation steps
Coarsely chop the hazelnuts and cashews. Mix all ingredients in a bowl and spread on a baking tray lined with baking paper.
Bake in a preheated oven at 180 °C / 350˚ F for 10-15 minutes until golden brown. Afterwards, allow Low-Carb Granola to cool completely and then store it in a glass jar with a lid.
