This is great as a cereal, whilst bigger pieces give you an amazing snack bar. The recipe originally comes from Wholesome Yum.
It takes about 10 minutes to make and approx. 15 minutes cooking time. A serving of cereal is a quarter cup.
- 1 cup of Almonds
- 1 cup of Hazelnuts
- 1 cup of Pecans
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 6 tbsp of Erythritol (I find 3-4 tbsp enough)
- 1/2 cup of golden flaxseed meal
- 1 large Egg white
- ¼ cup of solid butter (alternatively, coconut oil or ghee) – melted
- 1 tsp Vanilla extract
- You can use a mix of any nuts you have in; it is worth using hazelnuts as they give a good crunch.
- I use a 2/3 cup of the seed mix we have in.
- I use Arla lactose-free butter spread
- Preheat the oven to 325 degrees F (163 degrees C)
- Line a large baking sheet, or two smaller ones, with parchment paper. (I used a single baking tray (15.7inches x11.3 inches x1inch), with a silicone baking mat)
- Pulse the almonds and hazelnuts intermittently, until most of the nuts are chopped into about ¼ or ½ of their full size. (alternatively, if you don’t have a food processor, you can do this by hand)
- Add the pecans; pulse again, stopping when the pecans are in large pieces. Pecans are a softer nut so don’t over-process them.
- Add the seeds, erythritol and golden flaxseed meal. Pulse just until everything is mixed well. You need lots of nut pieces and want most of the seeds still intact.
- Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl and pour that into the processor too.
- Pulse a couple of times, mix from the bottom of the processor towards the top with a spatula, then pulse a few more times.
- Repeat as needed until everything is coated evenly.
- Avoid over-processing. At the end of this step, you will have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.
- Press the mixture out on the lined baking sheet(s) – ¼ to 1/3 inch thick
- Bake for 15-18 minutes until light brown especially at the edges.
- Leave to cool completely until breaking into pieces. Store in an airtight container.
- Don’t over-process. I like my granola chunky, so I do steps 5 -9 by hand, just mixing them thoroughly in a bowl.
- You don’t need a food processor to make this; doing this by hand might give you more control over the consistency.