Low Carb Granola with Scandinavian Spice Mix

Name: Low Carb Granola with Scandinavian Spice Mix
Cook time: 2 1/2 HRS
Yield: 1

COOK TIME:

2 1/2 HRS

SERVES:

12 to 14

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There’s something about the aroma of Scandinavian spices that instantly feels like autumn. Cinnamon, cardamom, cloves, and nutmeg bring warmth and depth, while orange zest lifts the mix with a bright, citrusy edge. And of course, it wouldn’t be autumn without pumpkin or squash; fine shavings are slowly dehydrated and folded through the granola for a pop of colour and a gentle chew that feels quite seasonal.

Instead of the usual honey or syrup, the granola is bound together with a lucuma powder emulsion. Lucuma is a golden fruit from the Andes with a subtle caramel sweetness and a low glycaemic index. Blended with olive oil and almond milk, it becomes caramel-like and coats the nuts and seeds, crisping into golden clusters as they bake. Coconut flakes and cacao nibs add extra layers of crunch and flavour, rounding out a granola that’s warming, nourishing, and just a tiny bit different.

ALLERGENS: NUTS

Ingredients

DRY INGREDIENTS

100g almonds, roughly chopped

80g pecans, roughly chopped

70g cashews, roughly chopped

50g Brazil nuts, roughly chopped

50g pistachios, roughly chopped

60g pumpkin seeds

50g sunflower seeds

40g whole flaxseeds

45g jumbo rolled oats (optional – omit for stricter low carb)

60g coconut flakes

30–40g cacao nibs

½ tsp fine sea salt

40–50g dried pumpkin or squash shavings

SPICE MIX

2 tsp ground cinnamon

3/4 tsp ground cardamom

1/2 tsp ground cloves

1/4 tsp ground nutmeg

Zest of 1 orange

1/2 tsp cayenne pepper (optional)

BINDER

2 tbsp organic lucuma powder

3 tbsp extra virgin olive oil

150–180 ml unsweetened almond or coconut milk, lukewarm

1 tsp Madagascan vanilla extract (optional)

2–3 drops monk fruit or stevia (optional)*

Instructions

Use a vegetable peeler to shave thin ribbons of pumpkin or butternut squash. Spread them out on a lined tray and bake at 90–100 °C for 1– 1/2 hours, until completely dry and crisp. Cool and store in an airtight jar until ready to use.
Preheat oven to 100 °C fan and line another large baking tray with parchment paper.
In a large bowl, combine the dry ingredients and spice mix.
In a jug, combine the olive oil, lucuma, and vanilla beans if using. Mix well with a which or hand blender and start pouring the lukewarm milk slowly while hand blender is still on (or use the whisk - it will take a bit more effort) until it's smooth and glossy. Adjusting the milk quantity until it reaches a caramel-like consistency.
Pour the binder over the dry mixture and stir until evenly coated. Spread onto the tray and press down lightly to encourage clusters to be formed.
Bake for 35–40 minutes, stirring the granola with a wooden spoon once or twice. Then, scatter over the coconut flakes and bake a further 15–20 minutes, until the mix is crisp and lightly golden.
Allow the granola to cool completely, then stir through the cacao nibs and the dried pumpkin/squash shavings.
Keep in an airtight container for up to 2 weeks.

NOTE : If you are not concerned about the carbohydrate content, you can always add two tablespoons of maple syrup in the binder mix

to make it sweeter, if preferred.

Nutritional value per portion* / Calories: ~331 kcal, Protein: ~8.7 g, Fibre: ~5.8 g, Carbohydrates: ~13.3 g, Fat: ~29.1g

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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