Coconut Keto Granola

[mific]

This is a version of granola I road tested and adapted that's delicious and nut-free, and can be dairy-free (the original recipe I adapted it from used coconut oil but I get heartburn with too much coconut). A lot of nut-free granolas are heavy on grains like oatmeal, but this one's low-carb and fits with a keto eating plan.

Prep Time: 5 min | Cook Time: 5-10 min | Servings: 12 portions

Nutrition: Portion size: 1 average handful
Calories: 151, Fat: 14.3g, Carbohydrates: 3g, Fiber: 2g, Protein: 3g

Ingredients:
1.5 cups unsweetened shredded coconut
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
1 tbsp golden flaxseed meal
3 rounded tbsps allulose or erythritol (or sugar if not on a keto plan)
¼ tsp salt
3 tbsp melted coconut oil (or butter)
1 tsp ground cinnamon ½ tsp vanilla or maple extract

Directions:
Preheat the oven to 350 degrees F. Prepare a medium to large oven tray by lining with parchment paper.

Add the coconut, seeds, sweetener/sugar and salt to a medium-size mixing bowl and stir to combine. Add the melted coconut oil/butter to the dry ingredients and stir everything well. Lastly, mix in cinnamon and any extract flavourings such as vanilla or maple.

Put the mixture into the baking dish and spread it out, pressing it down a bit. Bake for 5-10 minutes or until the coconut begins to brown (check after 5 min). Remove from the oven and let it cool completely, then crumble it before storing in a closed container in the fridge. 

It's not as crunchy as other granolas, but has lots of texture and is firmer if kept cool.