Keto, Sugar-free, Crunchy Mango Granola
Based in Amsterdam, Netherlands
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350 g mix of nuts (I use walnuts, hazelnuts, almonds and pecans)
2 tbsp chia seeds
2 tbsp sunflower seeds
1 tbsp flax seeds
1 tbsp ground cinnamon
1 tbsp shredded coconut
¼ cup sugar-free maple syrup
A pinch of Himalayan salt
• Preheat oven to 355°F.
• Roughly chop all nuts and sunflower seeds. Place into a big bowl, together with the rest of the ingredients. Mix well.
• Line a large sheet pan with a piece of parchment. Place the mixture evenly on a sheet pan and bake for about 15 min until slightly golden.
• Remove from the oven and allow granola to cool completely.
• Once cooled, break granola into smaller pieces, if needed, and store in an airtight container.