Raw coconut chips become light and crunchy when toasted, with amazing flavour. To do that, simply pour a thin layer over a baking tray lined with non-stick parchment paper and bake at 160°C static for 3-5 minutes, mixing half-way through (don’t take your eyes off it and remove from oven as soon as most of the chips become golden brown). Let cool, then store in airtight containers and they’ll remain crispy for weeks.
Erythritol + stevia will create a crunchier, dryer granola. If you prefer a more sticky, softer granola, use 50g
ALLULOSE (UK option
HERE) instead of erythritol, and no stevia powder. Reduce baking time to 9-10 mins, watching carefully as allulose burns more quickly.
Hazelnut butter can be replaced with just about any other butter of your choice. The hazelnut butter I use is imported from Italy and made with Piedmont hazelnuts - it is very liquid due to the high oil content of those superior nuts. If using a firm nut butter (always stir it well before using), you may need to double the coconut oil. The hazelnut butter I use is
THIS.
This recipe is highly customisable with nuts and seeds of your preference. Just ensure that their combined total weight doesn’t exceed 255g, otherwise you’ll need to adjust the quantity of the other ingredients.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click
HERE for the ones I use, or
HERE for U.S. alternative.