Grain-Free Granola
Submitted by Toni Hayes, SouthEastern Illinois Electric Cooperative
Servings 12
Ingredients
- 1 large egg white
- 2 tablespoons monk fruit blend sweetener
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup chopped raw pecans or slivered raw almonds
- 1 cup unsweetened coconut flakes
- 1 cup roasted unsalted shelled sunflower seeds
- 1/4 cup blanched almond flour
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 F and position a rack in the center of the oven. Line a 15-by-10-inch baking pan with parchment paper.
- In a medium bowl, whisk the egg white, then stir in the monk fruit, melted coconut oil and vanilla extract. Add pecans, coconut flakes, sunflower seeds, almond flour and cinnamon to the bowl. Stir until the pecan mixture is completely coated with the egg white mixture.
- Spread the granola evenly on the lined sheet pan. Bake for 20 minutes, stirring after 10 minutes, until light golden brown.
- Remove from the oven and let cool completely before serving. Makes 12 1/4-cup servings. Store in an airtight container for up to two weeks.
