Substitute any nuts or seeds you like in this recipe, but the flax meal is essential, and the coconut is helpful. These ingredients will absorb the liquids and help form the “granola” clumps. Since this recipe pretty rich, even a small portion will do.
- 1 cup raw almonds, slivered
- ½ cup raw walnuts, chopped
- ½ cup raw pumpkin seeds
- 1 cup shredded coconut, reduced-fat and unsweetened
- ½ cup flax seed meal
- ½ teaspoon salt
- ½ cup water
- ¼ cup butter or coconut oil
- ½ cup sugar-free maple-flavored syrup
- 1½ cup dry-roasted soybeans such as Seapoint Farms
- Edamame or Organic Just Soynuts (sold at WholeFoods Market and other health food stores)
Heat oven to 325 F. Cover baking sheet with sides with a greased parchment paper.
Melt the butter or coconut oil in a large bowl. Stir in sugar-free syrup. Add nuts, seeds, coconut and salt, mix together. At this point, it’s good to taste it and add more sweetener if desired. Keep in mind that it will be less sweet after baking and adding soybeans. Turn out onto the baking sheet and press into an even layer.
Bake for 30-40 minutes. Twice during the baking, stir the mixture with a large spoon. Press mixture back down, but after the second time, don’t move it around any more. Bake until fragrant and lightly browned on the surface.
Let cool completely in pan. It will crisp as it cools. Add soybeans and store in sealed container.
Serve with nonfat Greek-style yogurt and fresh fruits such as blueberries.
Yield: 40 Servings (3 tablespoons each)
GreenLite Exchanges per serving:
Protein: ½ (Fat)
Nutrition facts per serving:
Calories: 74 (52 calories from fat)
Carb: 1.5g net
*Due to the high fat content, watch portion size carefully and limit to max one serving a day during acute weight loss phase.
Adopted from: Laura Dolson, About.com’s Guide to Low Carb Diets