Video: How to make my Nutjob low carb granola

20150716_080503_resizedThis recipe kicks butt. Nice and moist, slightly sweet thanks to the addition of desiccated coconut and inulin (chicory root fibre) and nuttier than a squirrel’s turd, it’s an adaptation of a recipe from my friends at the Natural Ketosis Co. Mix 30g with 50g of strawberries and/or blueberries and two tablespoons of full fat Greek yoghurt and it’s the perfect start to the day.

I’m no expert (see my disclaimer below) but by my calculations this breakfast packs around 12g of carbs (including the berries and yoghurt). That compares to the 40g to 60g of carbs a bowl of shop-bought granola will contain. What’s more, the Nutjob keeps me full until lunch and is packed with a host of goodies (copper, manganese, calcium, phosphorus, magnesium, selenium, fibre, etc) thanks to all those lovely seeds and nuts.

Here’s how I make it:

  
In case you missed any of that, for a week’s supply, blend together:

60g hazelnuts

30g sesame seeds

30g sunflower seeds

30g pumpkin seeds

15g desiccated coconut

30g brown linseeds

30g walnuts/almonds

Two or three teaspoons (8 to 12g) of inulin

A smidgen (2g) of coconut oil

Voila!

*Disclaimer: I have no medical training. I am not a doctor, a nutritionist, a physio or a sports therapist; I doubt they’d even give me job handing out oranges at half time of a football match. I am just a type-one diabetic and former fat bloke with a stupid idea. This blog is my account of following that idea to its conclusion. Do not attempt anything similar without seeking prior medical (and psychiatric) advice.

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