Ingredients :
1 cup raw brazil nuts, roughly chopped
½ cup raw pecans, chopped
½ cup raw pumpkin seeds
? cup raw buckwheat groats
2 large pasture-raised egg whites
? cup monk-fruit maple syrup
2 tablespoons unsweetened applesauce
1 teaspoons vanilla extract
3 tablespoons raw cashew butter
1 teaspoon ground cinnamon
¼ teaspoon Himalaya salt
Instructions :
How to make :
STEP 1: Preheat the oven to 285F and line a small baking sheet with parchment paper.
STEP 2:Combine Brazil nuts in a medium bowl with pecans, pumpkin seeds, coconut flakes, and buckwheat groats.
STEPS 3: 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.
STEP 4: Pour wet ingredients into the bowl of nuts and mix well.
STEP 5: Spread mixture evenly on the baking sheet and bake for 45 minutes , do not stir.
STEP 6:After 45 minutes , turn the oven off and leave the granola in the oven with the oven door cracked. Leave granola in to cool.
STEP 7: 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.
macro nutrients:
Cal:1200 kcal , carbs : 45gm, protein: 34gm, fat :100gm ,
