There is nothing at all wrong with the recipe for the Grain-Free Granola given in The Calorie Myth book. It’s just that I can’t get all the ingredients where I live. So I modified it to suit the ingredients I can get.
1 C raw cashews, roughly chopped
1 C hazelnuts, roughly chopped
1 C slivered almonds
1 C unsweetened, shredded coconut
6 T pumpkin seeds (pepitas)
1/2 tsp freshly ground nutmeg
1 tsp cinnamon
1/3 C xylitol
2 T melted coconut oil with 1/2 tsp good vanilla extract stirred through
Preheat oven to 300F (150C) Combine all ingredients in a bowl with the oil and xylitol and toss to coat. Place in a baking pan, lined with foil or baking paper (for easier clean up) and bake on the middle rack of the oven until golden brown, stirring occasionally for even cooking. Takes about 25-30 minutes using a fan forced oven. Make sure to stir it during baking, at least 3 or 4 times, for even cooking.
Cool completely. Store in airtight jar.
I could not find whole flaxseeds anywhere in town when I wanted to try this recipe, so I used the pepitas (pumpkin seeds). Knowing how things go, it will be there next time I look. Also, I could not source the Torani sugar free vanilla syrup from the original recipe, here in Australia, though it may be in some of the gourmet food stores in the bigger cities. Coating the nuts with the coconut oil and xylitol worked perfectly well, however, so I don’t feel the need to add another ingredient to my pantry at the moment.
I have updated this recipe on 26 April 2014. After making it several times, this is the version I prefer; but of course your tastes may dictate you use more spices or less coconut or xylitol, so adjust accordingly.