This weekend I was traveling for work again, and I thought the perfect low-carb, yet filling snack would be Sarah Wilson’s coco-nutty granola from her book, I Quit Sugar. It’s incredibly healthy and packed with a variety of proteins and fats that will keep you full. (I feel like my weekly “Weekend Delights” post is turning into a promotion for Wilson’s book, but her recipes are that great I want to try them all!)
3 cups unsweetened coconut flakes
2 cups almonds, pumpkin seeds, roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon
5-7 tablespoons coconut oil, melted
I added stevia leaves on top
Preheat oven to 250 degrees and line a baking tray with baking paper. Combine all the ingredients, then spread evenly on the tray. Bake for 15-20 minutes, until golden, turning halfway through the cooking time. Remove from the oven and allow to cool, then eat while it’s crispy. You can also store in an air-tight container in the fridge, and it tastes delicious when hardened. Enjoy by itself or with milk or full-fat yogurt.
On Saturday evening, we enjoyed a delicious meal at Bru Burger Bar. Our app was roasted peppers, pesto sauce and goat cheese.