Paleo Granola

Ingredients

• Walnuts

  Nuts, english

  2 cup, chopped or 234g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 cup or 129g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Water

  Plain, clean water

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Honey

  ⅓ cup or 113g

• Vanilla extract

  1 tsp or 4g

• Cinnamon

  Spices, ground

  3 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Cranberries

  Sweetened, dried

  1 cup or 121g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 cup or 85g

• Blackberries

  Raw

  2 tbsp or 18g

• Clementines

  Raw

  ½ fruit or 37g

Directions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Add the walnuts, cashews, and pumpkin seeds to a blender or food processor. Pulse a few times to chop the nuts, but do not grind them into a fine meal.
3. In a large mixing bowl, whisk the egg white with water until bubbly and slightly foamy. Add grapeseed oil, honey, vanilla extract, cinnamon, and salt, and whisk together well.
4. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to ensure it is all coated.
5. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 20 to 30 minutes or until golden-brown and crispy, stirring once after 10 minutes.
6. Remove granola from the oven and allow it to sit for 10 minutes without stirring – this is where the clustering happens, so do not skip this step.
7. Use a spatula to release the large clusters. Once cool, store the granola in a 2-quart sealable glass jar.
8. Serve with berries or fruit. Enjoy!

Similar Foods

• Paleo Dehydrated Chocolate Granola with Strawberries