Grain free cinnamon crunch is just one of many grain free granolas I have on Ditch The Carbs. Take a look below at all the other flavous.
Sugar & Grain Free Cinnamon Crunch
I’ve been promising to post this recipe for a while, so here it is. Sugar free and grain free cinnamon crunch with a hint of vanilla, is absolutely divine. I have to stop my children eating it straight from the jar. They eat it for breakfast with berries and milk, or sprinkled on whipped cream for dessert.
We all want something quick in the morning and are so used to pouring something from a packet, this is a great healthy alternative. I make a big batch every few weeks with whatever mixture of seeds, nuts and coconut I have in the pantry at the time.
When possible, try and find thread coconut or coconut chips as it gives a really beautiful texture and crunch.Grain Free Cinnamon Crunch. This is a fabulous and healthy alternative to sugar laden cereals.
If you haven’t seen my previous grain free granola/muesli recipes take a look at the original Grain Free Granola and an all time favourite Chocolate Grain Free Granola. I especially encourage you to read the post here on why you need to ditch the cereals and the 5 myths that cereal is good for you.
If you understand what is wrong with cereals and how they are marketed, you will understand what is wrong with modern food production. See how companies turn a cheap grain into a socially acceptable breakfast food.
Cereals today are more akin to a dessert than a breakfast meal.
And remember that grains are used to fatten cattle before slaughter, and corn is force fed to geese which fattens their liver to make foie gras. So try to pledge never to feed your children cornflakes and cereals again.
Other Grain free Breakfast Ideas
- Grain Free Granola Bars are great for a breakfast on the go or for school lunches
- Chia breakfast 4 ways – mocha, berry, coconut and chocolate
- Top 20 Low carb Breakfasts
- Coconut Pancakes with berries and cream
Grain Free Cinnamon Crunch
- 650 g mixed nuts seeds and desiccated/shredded coconut. Quantities given are all approximations and as a guide. You can really use whatever you have in your pantry.
- - as an example I used the following for the photo shown -
- 250 g desiccated/shredded coconut threads or chips
- 100 g pumpkin seeds
- 100 g flaxseeds/linseeds ground
- 100 g almonds chopped
- 100 g sunflower seeds
- Mix all the ingredients.
- Place all the nuts, seeds and coconut in a huge baking dish then pour over the cinnamon crunch.
- Mix gently with a serving spoon.
- Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 3-4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.
- Store int an airtight container in the fridge. Will keep for 3-4 weeks.
- Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much.
- Use the nutrition panel as a guide only.
- I have calculated the values using a 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
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