Peanut Butter Flax Power Granola - Low Carb and Gluten-Free
Try this Peanut Butter Flax Power Granola - Low Carb and Gluten-Free recipe.
Try this Peanut Butter Flax Power Granola - Low Carb and Gluten-Free recipe.
- Carbohydrate 7.17803001133128 g
- Cholesterol 12.2012500155467 mg
- Fat 28.0980225374339 g
- Fiber 4.03910006838148 g
- Protein 6.56541751070736 g
- Saturated Fat 4.99504650638464 g
- Serving Size 1 1 serving (54g)
- Sodium 43.5660000548351 mg
- Sugar 3.1389299429498 g
- Trans Fat 1.66917850203636 g
- Calories 289 calories
Step-by-step
- Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
- In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in flax seed meal, sunflower seeds and vanilla protein powder.
- In a small saucepan over low heat, melt peanut butter, butter and erythritol together until smooth. Remove from heat and stir in stevia extract.
- Pour peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.
- Spread mixture evenly on prepared baking sheet and bake 20 minutes, stirring every 5 minutes or so, until golden and beginning to crisp. Turn off oven and let sit for another 20 minutes or so.
Warm toasted pecans and almonds emit a rich, earthy aroma while baking at 300 degrees Fahrenheit, mingling with the scent of melted butter and roasted peanuts. Processing the nuts into coarse crumbs before mixing creates clusters that cling together tightly, yielding a satisfying crunch without traditional oats. Freshly shelled nuts provide a brighter, cleaner flavor profile compared to older, pre-bagged varieties that can develop bitter, oxidized notes from prolonged shelf storage. Flax seed meal absorbs moisture readily during the mixing phase, requiring deliberate stirring to distribute the water and peanut butter blend evenly across the dry ingredients. Baking the mixture for 20 minutes with frequent stirring every five minutes prevents the edges from burning while ensuring the interior dries out properly. Turning off the heat and leaving the sheet pan inside for an additional 20 minutes allows residual heat to crisp the proteins and fats completely. Pair this high-fat, low-carbohydrate cereal with unsweetened Greek yogurt or cold unsweetened almond milk, as the dairy or nut milk cuts through the dense richness of the nut butter base. Store the cooled granola in an airtight glass container at room temperature for up to two weeks to maintain optimal crunch.
