Preheat oven to 170 C/335 F and line a large baking tray with baking paper.
Heat the butter or oil to melt, add the sweetener while it is hot, stirring to dissolve. Add the vanilla extract to the butter/oil mixture.
Roughly chop the macadamia nuts into smaller pieces and if the coconut flakes are too large, chop them as well.
Combine the nuts, coconut and seed in a medium bowl. Fold through the cinnamon and salt and then pour over the melted butter/coconut oil mixture, stirring until well coated.
Pour the granola onto the baking sheet and spread it out. Bake for 10-15 minutes allowing to brown before stirring. Bake for another 5-10 minutes or until your granola has browned slightly and is toasted.
Allow to cool completely before storing in an airtight container. Granola will stay fresh for up to 1 month. It can also be frozen to keep fresh.
Slow Cooker Method
Turn slow cooker on to the lowest cooking temperature that isn't 'keep warm.' Allow the coconut oil/butter to melt in the pot and blend in the erythritol, cinnamon, vanilla extract and salt. Stir through the remaining ingredients and allow to cook for 1-2 hours or until granola is a golden color.
Stir occasionally for even toasting. Note that slow cookers temperatures can vary, so keep an eye on the mixture to ensure that it doesn't burn, in case yours cooks hotter. Variance in cooking times will occur because of this.
Adjust nuts and seeds amounts and type to suit your own taste.Make sure you use fresh linseed as it can go off quite quickly. Serve with Greek yoghurt and your favorite berries for the ultimate healthy breakfast.If catering for carb eaters, divide your granola mixture in half after the final mixing, and add 1 cup of oats to one half . Follow the recipe as per instructions, baking on 2 trays.