Peanut Butter Flax Power Granola – Low Carb and Gluten-Free
Try this Peanut Butter Flax Power Granola – Low Carb and Gluten-Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup water
- 1/4 cup butter
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 1 cup flax seed meal (i used bob's red mill organic gold
- 1/4 cup sunflower seeds
- 1/3 cup vanilla whey protein powder
- 1/3 cup peanut butter
- 1/4 cup granulated erythritol (i used swerve)
- 20 drops stevia extract
- 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
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.
