Tag: pumpkin seed

Pumpkin Pie Granola

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Pumpkin Pie Granola!  Just what the doctor ordered for your next pie topping.  What?  What I mean is that this versatile granola is not only delicious on it’s own as part of your morning go to healthy breakfast (served with Coconut Yogurt perhaps) but it also makes a fantastic crumble for an apple pie or even as the base of a pumpkin pie or cheesecake.  But the ultimate way to use it is with chocolate!

Pumpkin Pie Granola
 
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Nutrition Information
  • Serves: 4 cups
  • Serving size: ½ cup
  • Calories: 268
  • Fat: 24.7g
  • Carbohydrates: 14.8g
  • Fiber: 11.3g
  • Protein: 5.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ¼ cupSpiced Pumpkin Butter (or pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1 egg white
  • 1 tsp vanilla
  • 4 tbsp Lakanto® sweetener https://www.lakanto.com/
  • 1 Pinch pure stevia powder
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
  • ¼ cup flax seeds
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans, chopped
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
  2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
  3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
  4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.
Notes
Net Carbs = 3.5g
SugarOH = 6g
 

Hazelnut Crackers

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These crackers are crisp, flavorful and rich.  They pair well with cheese and white or red wine.  Try combining them with the cheese of your choice and topping with a little sugar free and low-carb

Spiced Pumpkin Butter with Hazelnut Crackers and Manchego Cheese

 

or how about Blackberry-Jalapeno Jam served over warmed brie with Hazelnut Crackers.

Blackberry Jalapeno Jam

 

No one will know these healthy crackers are gluten free and low carb!

 

 

 

Hazelnut Crackers
 
Author: 
Nutrition Information
  • Serves: 25
  • Serving size: 1
  • Calories: 33
  • Fat: 2.6g
  • Carbohydrates: 1.6g
  • Fiber: .6g
  • Protein: 1.4g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 tbsp flax meal
  • 3 tbsp unsweetened apple sauce, warmed
  • ½ cup almonds
  • ½ cup hazelnuts
  • ½ cup pumpkin seeds
  • 2 dried figs, finely chopped
  • 2 tbsp fresh rosemary
  • ½ tsp pink salt
Instructions
  1. Preheat oven to 350°F. Prepare a sheet pan with parchment paper or silicon mat.
  2. In a small bowl combine the warmed apple sauce with the flax meal stirring into a paste. Allow to sit for 5-10 minutes. If you prefer you can substitute 1 egg white for the fax/apple sauce.
  3. Combine the nuts and seeds in a food processor, process until coarsely ground but not into nut butter. Add the figs, rosemary and salt. Process until only small bits of fig remain then add the flax mixture or egg white. Add a little more water if necessary to form a semi-sticky ball around the middle when pulsed.
  4. Roll dough between 2 pieces of parchment or two silicon mats into a 12x12-inch square. Then score with a pizza cutter into 25 crackers. Place only the bottom silicon mat or parchment paper with the crackers onto the sheet pan.
  5. Bake for 10-12 minutes. Remove from oven and allow to rest before breaking apart.
Notes
Net Carbs = 1g
SugarOH = 0g