1 cup unsweetened coconut flakes
1 cup unsweetened shredded coconut
1 cup almond flour
1 cup pumpkin seeds
1 cup almonds flakes
1/4 cup linseeds
1 tbsp. chia seeds
1/4 cup Sukrin gold
1/2 tbsp. vanilla bean paste
1/4 coconut oil, melted
2 tbsp. honey
2 tbsp. walnut butter
1 egg white
Pinch of Himalayan salt
Step 1. Preheat oven to 170 degrees Celsius.
Step 2. Place all dry ingredients, coconut oil and vanilla onto a non-stick
baking paper-lined cookie tray and toast for 12-15 mins,
tossing the granola every 2-3 mins until golden brown. Transfer to a large bowl.
Step 3. Combine honey, egg white, and nut butter into the granola and mix until well combined.
Transfer back onto baking tray and spread the mix evenly.
Bake it for a further 20 mins, tossing the mixture midway (10 min mark).
Step 4. Once baked, set aside to cool completely. It will then form into clusters.
Store in an airtight container in the refrigerator for up to 2 weeks.
Almond flour/meal - pumpkin or sunflower flour
Flaked almonds - dried fruit (but making sure you only put this in at step 2.)
Sukrin gold - coconut sugar or xylitol with 1 tbsp maple extract
Chia seeds - sesame seeds
Honey - Water, RMS or maple syrup (sugar free or natural)
Nut butter - Seed or coconut butters