Crunchy (Top Secret!) Grain-Free Granola ???? gluten free & keto

Crunchy (Top Secret!) Grain-Free Granola ???? gluten free & keto

Ingredients

• 105 almonds (lightly toasted*)
• 95 g pecans
• 75 g sunflower seeds ((lightly toasted*))
• 60 g pumpkin seeds ((lightly toasted*))
• 110 g chia seeds
• 56 g flax seeds
• 60 g sesame seeds ((lightly toasted*))
• 10 tbsp Swerve Sweetener (or xylitol
• 1 1/2 tsp blackstrap molasses ((lightly toasted*))
• 1/2 tsp cinnamon
• 2 egg whites
• H imalayan salt ((lightly toasted*))
• ice (almond milk)
• greek yogurt ((lightly toasted*))

Instructions

1. Preheat oven to 250°F/120°C.
2. Line a rimmed baking tray with parchment paper.
3. Mix almonds, pecans, sunflower seeds, pumpkin seeds, chia seeds and flax seeds in a large bowl.
4. Set aside.
5. Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes.
6. 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.
7. Add sesame seeds, Swerve, molasses (optional) and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
8. Add sesame sugar to nut mix and combine thoroughly.
9. Set asideBeat egg whites with an electric mixer until soft peaks form.
10. Fold gently into granola mix until fully combined.
11. Spread granola onto prepared baking tray in a single layer and sprinkle with pink Himalayan salt.
12. Bake for 45-50 minutes, until they begin to harden, checking every 15 minutes or so.
13. Allow to cool completely, as they'll continue to crisp up while cooling.
14. Depending on the sweetener you use, these might get their full crunch after an overnight rest (think xylitol!).
15. 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.