Crunchy – Nutola

Nutola - nutty granola

During the last year I’ve tried to reduce the amount of carbs I was eating. I avoided sugar nearly completely, cut down on grain products a lot. This wasn’t easy for me, lover of pasta and pizza.

I didn’t do this change in eating routines doctrinaire – I hate to be dictated by someone or something. But it made me think eating and cooking from a different angle. I browsed the internet for low carb recipes for inspiration.

What I found where a whole lot of recipes that tried to imitate classics that contain sugar and/or flour, but in a low carb version. This really goes absurde ways that in some cases they contain so much processed substitutes, that I deeply doubt that this is in some way healthier.

Nutola with sesame

I wanted to cook with ‘real food’ – no powders, no neglecting egg yolks, (nearly) no xylit. I also didn’t want to eat more meat than before and/or simply swap carbs for masses of fat.

These criteria kind of naturally led me to eggs and milk products on one hand, all sorts of legumes (including tofu), nuts and seeds on the other hand.

toasted nuts and seeds

This “nutola” (granola with nuts instead of grains) is one of the outcomes of this shift in eating.

One might argue whether something that is basically summed up by “Throw everything together and put it in the oven” really is a allowed to be called a ‘recipe’. One might argue … I would reply: “But it’s so damn delicious, you shouldn’t miss it!”

The simplicity makes it open of course for all kind of alterations: Different seeds and nuts, almond or peanut butter instead of tahini, a dash of cinnamon,…

Besides topping your breakfast bowl with crunchy nutola, it’s also nice as snack. Therefore leave it a bit chunkier.

granola low carb


200g mixed nuts (f.ex. almonds, hazelnuts, cashew nuts, walnuts, Brazil nuts), 3 tablespoons sunflower seeds, 3 tablespoons sesame seeds, 1 tablespoon linseed, pinch of salt, 1-2 tablespoons honey, 1 tablespoon tahini

Preheat oven to 160°C. Roughly chop nuts. Mix with seeds and salt in a medium bowl. Add honey and tahini and combine evenly. Spread on a lined baking tray and bake for 30 minutes. Let fully cool out, break down bigger or smaller clusters, then transfer to an airtight container. The nutola keeps well several weeks – theoretically 😉

One comment

  1. This looks delicious! 😍 As an Italian pasta, pizza, bread and grissini addict I find it reeeally hard to detach from carbs, so sweet treats like this feel like a great start to the journey! x

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