Recipe From: Laura Watson
Granola is a fabulous healthy treat--especially for on the
go. For me, regular granola is loaded
with sugar and harder to digest due to the grains. I have found that by replacing empty grains
with nuts, I feel fuller and have more energy.
That's why I love this yummy grainless granola recipe. As you can see, it's loaded with protein and
healthy fats. We love to use it as a
snack, in a parfait, or served as cereal with almond milk.
Ingredients
2 cups nuts (any combination of walnuts, pecans, and almonds
– slivered work best)
1/2 cup raw pumpkin seeds
1 cup large coconut flakes, unsweetened
1/4 cup coconut oil
1 to 1 1/2 tsp. spoonable stevia to taste
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 organic egg white, whisked until frothy
optional 1 cup dried fruit (unsweetened cranberries,
raisins, dates)
optional real maple
syrup to taste
Directions
Preheat oven to 300 degrees. Line baking sheet with parchment
paper.
Melt coconut oil in a small saucepan over low heat. Add a
lil maple syrup if desired. Take off heat and stir in ginger, salt, vanilla,
and cinnamon. Set aside.
Combine nuts in a food processor and pulse several times to
chop the nuts roughly. Transfer nuts to a large bowl. Pull out any large chunks
and re-process. Add pumpkin seeds, coconut flakes and dried fruit (if using) to
the nuts. Toss to combine then pour the oil mixture into the nut mixture and
mix well. Whisk egg white and pour over
mixture and combine with a spoon or your hands, making sure everything is
coated well.
Transfer granola onto baking sheet, spreading it out into
one even layer.
Bake granola for 20-25 minutes until dry and golden (watch
it closely so it doesn’t burn). Don’t stir, but you may need to rotate the pan
if it is growing unevenly.
Remove the parchment from the hot pan and let the granola
cool completely (it will get even crispier as it cools).
When the granola is
cool, break it up into chunks. This can be stored for up to two weeks in
an airtight container.
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