This is such a tasty snack! Every now and then, I try to find healthy snacks that I can pop into my lunch bag. Sometimes its so hard because I want something fun and interesting to snack on. One day I was searching Amazon and found this delicious low-carb granola made from nuts. The product is a paleo granola shot made by a company called Elan. I provided links of the products below for you to check out. I absolutely love their products but they can be a little pricey, but sometimes its worth paying for convenience.
After trying their product, I decided to try and make my own version but my version uses a little bit of monk fruit for sweetness along with the pure maple syrup which is how they make it and I use raw nuts and bake at a much lower temperature for shorter period of time to preserve the healthy fats. This is important as cooking fats at high temperatures damages or oxidizes the fat which is not good. I will post more info in future articles about oxidized fats and how to minimize adding damaged fats to your diet and how it will improve your overall health.
This is a great recipe that I use in my nutritional arsenal to curb my craving for something slightly sweet but healthy to snack on. Granola-less granola is nutritionally dense, packed with tons of goodness including: protein, resistant starches, fiber, and great fats (omega-3).
Using a food processor or chopper, put nuts in chopper in small increments depending on the size of your chopper and using the pulse mode, gently pulse the nuts until you get a course chop for each nut. I like to vary the size and amount that i chop each nut to form a nice mixture ranging from a fine powder to chunkier bits. As you chop each batch of nuts and coconut, pour it into a large mixing bowl until all nuts are chopped.
In a small pot over very low heat or in a double-boiler, add coconut oil, coconut manna, maple syrup, butter, cinnamon, salt and vanilla extract. Combine all ingredients well and pour into nut mixture. Mix and ensure that all ingredients are mixed well. Preheat oven to 250 degrees. Place about 3-4 cups of the mixture on a non stick cookie sheet and bake gently for 1 hour. Be sure not to put too much of the mixture in the pan. You can probably cook the entire mixture in 4 batches, 2 batches at a time.
Be sure to rotate pans between higher and lower racks about half way through and to mix the mixture as well to achieve even toasting.
The whole idea behind this recipe is to preserve the integrity of the fats contained in the nuts as well as in the coating. This is also why its important to use raw nuts.