Granola doesn’t have to be laden with sugar. This one is a crunchy mixture of nuts, coconut, spices and psyllium husks. Substitute pa I of the nuts for seeds to create different versions every time.


  •  2 1/2 cups almonds, roughly chopped
  •  2 1/2 tbs psyllium husks
  •  1 tsp baking powder
  •  2 tsp vanilla
  •  good pinch Himalayan salt
  •  1 cup walnuts, roughly chopped
  •  2 drops Stevia or 2 tbs Natvia      
  • 2 egg whites, whisked
  • 1/2 cup macadamias, roughly chopped         
  • 2 tsp ground cinnamon
  • 1/2 cup coconut oil, melted
  •  2 1/2 tbs coconut flour


  1. Preheat the oven to 18OC and line a baking tray with baking paper.
  2. Com bone the coconut flour, chopped nuts, psyllium husks, Stevia, cinnamon, baking powder, Himalayan salt in a large bowl and stir well to combine.
  3. Add the whisked egg whites, coconut oil and vanilla and stir well to coat.
  4. Spread out the granola onto the If ned baking tray and bake in the preheated oven and bake for 20 minutes, then flip the granola with a spatula
  5. Then return to the oven for another 10-15 minute until the granola is slightly brown.
  6. Remove from the oven and allow to cool completely – it will pet crunchier as It cools.
  7. Keep in an airtight container for 4 weeks.

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