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Super Tasty Low Sugar Granola

4th February 2018 by Louise

 

Low Sugar Granola
Low Sugar Granola

I’ve been making granola for some time now as I have always found that anything I’ve bought contains far too much sugar. Preparing your own at home is incredibly easy, quick, and allows you to control the amount of sugar you add, while also varying the ingredients and adding the flavours that you love. It also makes your house smell unbelievably good – like you’ve been baking all day.

Whole oats are loaded with dietary fibre (containing more than many other grains) and have a range of healthy cholesterol-lowering properties, high in protein, and contain vitamins and minerals like folate, iron, and magnesium. I tend to use organic jumbo oats.
I always add nuts and seeds to my granola for flavour, texture, extra nutrients and added healthy proteins. The only fruit I add is stewed apple, it’s also a great way to use up the overripe ones in the fruit bowl that nobody wants to eat. To sweeten, I prefer brown rice syrup, honey and maple syrup, if you can’t find brown rice syrup you can replace it with ordinary syrup.

Granola, Live Yoghurt & Steamed Rhubarb
Print Recipe

Super Tasty Low Sugar Granola

 
 
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Breakfast
Servings: 20 servings
Author: Louise

Ingredients

  • 450 g Jumbo Oats
  • 1 Large or 2 Small  Dessert Apple approximately 180g once pureed
  • 120 g Mixed Seeds (Linseeds Sesame, Pumpkin, Sunflower
  • 30 g Chia Seeds
  • 75 g Brown Rice Syrup or Syrup
  • 30 g Runny Honey
  • 30 g Maple Syrup
  • 1 1/2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 100 g Nuts I used Pecan, hazel & pistachio
  • 10 g Coconut Oil
  • 30 g Desiccated Coconut
  • A pinch of Sea Salt

Instructions

  • Preheat the oven to 160°C. Begin with the dessert apple, peel and core and then cut into dice.  Place in a saucepan with a little water and bring to a simmer, reduce the heat and cover with a lid. Cook for 5-7 minutes then mash with a potato masher.  
  • Place all the dry ingredients in a large bowl, weigh out the syrup, honey and maple and pour over the oat mixture, finely add the hot apple puree and stir well, adding the puree hot helps to melt the syrups and honey, therefore, coating the oats more evenly.
  • Place the oat mixture on a large baking tray spreading the oats out as much as possible, (you may need two trays).
  • Place in the oven and set the timer for 10 minutes, when the time is up, taking a spatula and move the granola around on the tray.  Set the timer for another 10 minutes and do the same. Continue until the oats are golden brown.  Cool and place in an airtight container.

 

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Category: Autumn, Baking, Breakfast, Healthy, Recipes, Spring, Summer, WinterTag: granola, healthy, low sugar
Previous Post:Venison à la Lindström with Spiced Celeriac Remoulade
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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
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Easter prep didn’t quite go to plan this year, s Easter prep didn’t quite go to plan this year, so I’m posting this a little later than I’d hoped (better late than never) In Sweden, saffron isn’t just used at Christmas – it makes an appearance at Easter too! This simple saffron and cardamom cake is full of flavour and brings a touch of spring celebration with a gorgeous golden-yellow hue. I will share the recipe to my blog in the next few days. 
Wishing you a lovely Easter, however you’re spending it!

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