In a small, vibrant town nestled at the edge of an ancient forest, where the trees whispered secrets of old and the earth was rich with untold stories, there lived a woman named Eleanor. She was known throughout the land as the Guardian of the Woods, not only for her unyielding dedication to protecting the forest and its creatures but also for her profound knowledge of herbalism and natural remedies. Eleanor lived in harmony with nature, and her cottage was a haven for those seeking healing, wisdom, or simply the comfort of her warm, welcoming hearth.
Eleanor’s reputation as a healer was unparalleled, but it was her culinary creations, crafted from the bounty of the woods and her lush garden, that truly captured the hearts of those who visited her. She believed in the healing power of food and was always experimenting with recipes that could nourish the body, mind, and spirit.
One autumn, as the leaves turned golden and the air grew crisp, Eleanor noticed an increasing number of travelers seeking refuge in her cottage, weary from their journeys and the demands of their daily lives. Many spoke of their struggles to maintain balance and wellness, particularly those who followed a strict dietary regimen for health reasons, such as the ketogenic diet, which was becoming increasingly popular among the townsfolk and travelers alike.
Inspired by their stories and determined to offer a remedy, Eleanor set out to create a nourishing snack that would not only satisfy the palate but also adhere to the principles of the ketogenic diet. She gathered the finest ingredients from her garden and the forest: unsweetened coconut chips from the tallest trees, sunflower seeds harvested under the summer sun, pecans, Brazil nuts, and hazelnuts gifted by the generous trees, and pumpkin seeds collected in the cool embrace of autumn. To these, she added pure vanilla powder for its comforting aroma, Swerve for a touch of sweetness without the guilt, and cinnamon for warmth and spice. She bound these ingredients together with cold-pressed coconut oil, revered for its health benefits and the gentle flavor it lent to her concoctions.
Eleanor mixed these ingredients with love and care, then spread them thinly on a tray to bake under the low, gentle heat of her wood-fired oven. The result was a golden, fragrant granola that crackled with each bite, offering a symphony of textures and flavors that delighted the senses.
Word of Eleanor’s Completely Keto Granola spread far and wide, drawing people from all corners of the land to her cottage in the woods. They came not only for deliciousness of her granola but also for the peace and serenity that her presence and the surrounding forest provided. Eleanor’s granola became a symbol of her love and commitment to those she served, a reminder of the balance between nature and nourishment, and a testament to the idea that food, when prepared with intention and care, could be a powerful conduit for well-being.
Ingredients
- 2 Cups unsweetened Coconut chips
- 2 Cups Sunflower seeds
- 2 Cups Pecans
- 2 Cups Brazil nuts
- 2 Cups Hazelnuts
- 2 Cups Pumpkin seeds
- 2 Tsp Pure Vanilla Powder
- 2 Tbs Swerve
- 2 Tsp Cinnamon
- 1/2 Cup cold pressed coconut oil
Instructions
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Preheat oven to 350
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Prepare two baking sheets lined with parchment paper
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Set aside
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In a small pan heat up to low-medium heat
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Mix sunflower and pumpkin seeds, adding two teaspoons of pink himalayan salt
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Roast in pan between 3-5 minutes
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Using a food processor coarsely ground all nuts and coconut chips and seeds, one at a time
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When finished each one, add everything to a large mixing bowl
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Add vanilla powder and cinnamon and mix well
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Stir in Swerve and coconut oil
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When well combined use your hands to pick up the granola, squeezing handfuls together and dropping on parchment paper in an even manner to spread out as much as possible for even toasting in the oven
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Place two trays in the oven for 20 minutes or more, depending on oven until slightly golden and smells like heaven
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Remove from oven and allow to cool completely
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Store in airtight containers and enjoy
Recipe Notes
