There’s just something super satisfying about a crunchy cluster of granola. This delicious recipe is grain-free and free of added sugar; it’s sure to become a new favorite. In the photos I served it with some coconut yogurt I picked up at the store, but it’s also excellent with some nut milk or on it’s own! Brazil nuts are high in selenium, which increases mercury excretion and helps reduce the oxidative stress that can occur from exposure to toxins.
Ingredients
- 1 cup raw Brazil nuts, roughly chopped
- ½ cup raw pecans, chopped
- ⅓ cup raw pumpkin seeds (also called pepitas)
- ½ cup coconut flakes
- ⅓ cup raw buckwheat groats
- 2 large pasture-raised egg whites
- ⅓ cup monk-fruit maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 tablespoons raw cashew butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon Himalayan salt
Preparation
- Preheat the oven to 285°F and line a small baking sheet with parchment paper.
- Combine Brazil nuts in a medium bowl with pecans, pumpkin seeds, coconut flakes, and buckwheat groats.
- In a separate bowl, whisk egg whites until frothy. Add the monk fruit maple syrup, apple sauce, vanilla, cashew butter, cinnamon, and salt to the egg mixture and whisk until combined.
- Pour wet ingredients into the bowl of nuts and mix well.
- Spread mixture evenly on the baking sheet and bake for 45 minutes, do not stir.
- After 45 minutes, turn the oven off and leave the granola in the oven with the oven door cracked. Leave granola in to cool.
- Once cooled, break into clusters and serve with your choice of dairy-free yogurt, non-dairy milk, or store in an airtight container for future use.
Preheat the oven to 285°F and line a small baking sheet with parchment paper.
Combine Brazil nuts in a medium bowl with pecans, pumpkin seeds, coconut flakes, and buckwheat groats.
In a separate bowl, whisk egg whites until frothy. Add the monk fruit maple syrup, apple sauce, vanilla, cashew butter, cinnamon, and salt to the egg mixture and whisk until combined.
Pour wet ingredients into the bowl of nuts and mix well.
Spread mixture evenly on the baking sheet and bake for 45 minutes, do not stir.
After 45 minutes, turn the oven off and leave the granola in the oven with the oven door cracked. Leave granola in to cool.
Once cooled, break into clusters and serve with your choice of dairy-free yogurt, non-dairy milk, or store in an airtight container for future use.
