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

• Tangerines

  (mandarin oranges), raw

  ½ medium or 44g

Directions

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. Add the walnuts, cashews, and pumpkin seeds to a blender or food processor and pulse a few times until coarsely chopped; avoid grinding into a fine meal.
3. In a large bowl, whisk the egg white and water until lightly foamy. Whisk in the olive oil, honey, vanilla, cinnamon, and salt until uniform.
4. Fold the chopped nut mixture into the bowl, then add the dried cranberries and coconut and stir until everything is evenly coated.
5. Spread the mixture in an even layer on the prepared sheet. Bake 20 to 30 minutes, stirring once halfway, until golden brown and crisp at the edges.
6. Set the pan on a rack and let the granola cool undisturbed for 10 to 15 minutes to help clusters form.
7. Use a spatula to break into large clusters. Cool completely, then store airtight (such as a 2‑quart jar).
8. Serve with fresh berries or citrus segments, if desired.