Maple Granola

4 cups or so of unsalted nuts and seeds-- I use what's around, usually lots of pecans, walnuts, cashews, Brazil nuts, sesame seeds, pumkin seeds

2 tablespoons of unsalted butter, cut up
1/4 cup almond flour
Couple tablespoons Splenda
Dash salt
1/3 cup sugar-free maple syrup
Vanilla - 1-2 teaspoons

Make sure the nuts and seeds are about the size you'll want in your finished granola - at least randomly chop them a little. Spread them on a cookie sheet in a low oven (300 to 350 degrees) for ten minutes or so. If you're using little tiny seeds like sesame seeds, you might want to add them at the very end - they'll burn. Let this stuff cool.

Put the butter, almond flour, sugar & salt in a bowl and mix it -- I use the two-knifes slicing it all together method, but you can use your fingers or a little food processor. Mix this up with the nut mixture.

Mix the low carb maple syrup with the vanilla in a measuring cup - pour over the nuts and mix 'em up some, then spread it out on the cookie sheet. Put back in the very low oven for 10 minutes.

I usually turn off the oven after the first five minutes and then let the granola cook as the oven cools down, checking to make sure it doesn't burn. I've gotten the best drying results with keeping the granola in the oven until the oven is completely cool.

And yes, this is a lot of work, but it makes a lot of granola, and it will keep for a couple of weeks. Remember, berries are very low carb and taste great with this granola.

I usually use whole milk or half-and-half, or a mixture.

This also makes a nice gift for someone who is trying to live low carb.

,,,