Grain Free Granola (Keto|Paleo|Gluten Free)
This recipe creates the perfect granola. It's substantial and crunchy without being too dense.
3/4 cup almonds lightly toasted*
3/4 cup pecans
1/2 cup sunflower seeds lightly toasted*
1/2 cup pumpkin seeds lightly toasted*
1/2 cup chia seeds
1/4 cup flax seeds
6 tablespoons sesame seeds lightly toasted
8-10 tablespoons Swerve
1 1/2 teaspoon yacon syrup or fiber yum
1/2 teaspoon cinnamon
2 egg whites
pink Himalayan salt to taste
Preheat oven to 250°F/120°C. Line a rimmed baking tray with parchment paper.
Mix almonds, pecans, sunflower seeds, pumpkin seeds, chia seeds and flax seeds in a large bowl. Set aside.
Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes. Watch out they do not burn, or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder.
Add sesame seeds, Swerve, molasses (optional) and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
Add sesame sugar to nut mix and combine thoroughly. Set aside
Beat egg whites with an electric mixer until soft peaks form. Fold gently into granola mix until fully combined.
Spread granola onto prepared baking tray in a single layer and sprinkle with pink Himalayan salt. Bake for 45-50 minutes, until they begin to harden, checking every 15 minutes or so. Allow to cool completely, as they'll continue to crisp up while cooling. Depending on the sweetener you use, these might get their full crunch after an overnight rest..
Break up in chunks and store in an airtight container for up to a week, in the fridge for 2, or in the freezer for up to 2 months.
Nutritional facts are estimated for 45g of the keto granola, which is roughly 2/3 cup.