Ingredients

1/2 cup raw cashews, whole or roughly chopped

1/2 cup raw macadamia nuts, whole or roughly chopped

1/2 cup raw pecans, whole or roughly chopped

1/2 cup raw walnuts, whole or roughly chopped

1/4 cup hemp or sesame seeds

2 tablespoons MCT Keto Tonic

1 1/2 teaspoon ground cinnamon (avoid cassia)

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon all-spice

1/2 teaspoon vanilla bean, seeds, powder or essence

Suggested Toppings

Macadamia oil for drizzling

1-2 tablespoons coconut yoghurt or cream

1/4 cup berries, fresh or freeze-dried

Method

Recipe Notes: – For Nut Free, swap the nuts out for your favourite seeds and/or shredded coconut. – For a finer granola, roughly chop your nuts before combining them with the spice mixture.

Preheat your oven to 160C and line a baking tray with baking paper. In a bowl, combine your nuts, hemp seeds, spices, vanilla bean and MCT keto tonic. Using your hands, massage all of the flavours together well. If you’re not low carb, you’re welcome to add a dash of maple or honey at this stage.

Spread your mixture across your baking tray evenly, place in the oven and cook for 10 to 15 minutes or until lightly roasted. Be careful not to burn your nuts, I always recommend watching them as you go as oven temperatures can vary.

Once your granola mix is cool enough to eat, you can transfer to an airtight container for storage or serve up with a drizzle of Macadamia oil, coconut cream, coconut yogurt, or fresh, frozen or freeze-dried berries.

Share, love and enjoy!