Grainless Granola

Yields1 Serving
 2 cups nuts (any combination of walnuts, pecans, and almonds - slivered work best)
 ½ cup raw pumpkin seeds
 1 cup large coconut flakes, unsweetened
 ¼ cup coconut oil
 ¼ cup erythritol (like Swerve) or spoonable stevia to taste (about 1 - 1 1/2 tsp)
 1 tsp fresh grated ginger or 1/4 tsp ground ginger
 1 tsp sea salt
 1 tsp vanilla
 1 tsp cinnamon
 1 organic egg white, whisked until frothy
 1 dried fruit (unsweetened cranberries, raisins, dates) - advanced plan option
1

Heat the oil/butter in a non-toxic pan.

2

Preheat oven to 300 degrees.
Line baking sheet with parchment paper.

3

Melt coconut oil in a small saucepan over low heat.
Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.

4

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.

5

Whisk egg white and pour over mixture and combine with a spoon or your hands.
Make sure everything is coated well.

6

Transfer granola onto baking sheet, and spread it out into one even layer.

7

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.

8

Remove the parchment from the hot pan and let the granola cool completely.
(it will get more crispier as it cools)
When the granola is cool, great it up into chunks.
This can be stored for up to two weeks in an airtight container.

Ingredients

 2 cups nuts (any combination of walnuts, pecans, and almonds - slivered work best)
 ½ cup raw pumpkin seeds
 1 cup large coconut flakes, unsweetened
 ¼ cup coconut oil
 ¼ cup erythritol (like Swerve) or spoonable stevia to taste (about 1 - 1 1/2 tsp)
 1 tsp fresh grated ginger or 1/4 tsp ground ginger
 1 tsp sea salt
 1 tsp vanilla
 1 tsp cinnamon
 1 organic egg white, whisked until frothy
 1 dried fruit (unsweetened cranberries, raisins, dates) - advanced plan option

Directions

1

Heat the oil/butter in a non-toxic pan.

2

Preheat oven to 300 degrees.
Line baking sheet with parchment paper.

3

Melt coconut oil in a small saucepan over low heat.
Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.

4

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.

5

Whisk egg white and pour over mixture and combine with a spoon or your hands.
Make sure everything is coated well.

6

Transfer granola onto baking sheet, and spread it out into one even layer.

7

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.

8

Remove the parchment from the hot pan and let the granola cool completely.
(it will get more crispier as it cools)
When the granola is cool, great it up into chunks.
This can be stored for up to two weeks in an airtight container.

Grainless Granola