A grain-free, gluten-free, paleo, granola-style cereal. Crunchy and sweet, hard to resist, like crack...
- 1 cup almonds, whole, slivered, sliced, or a combo
- 1 cup pecans, pieces
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup coconut flakes, unsweetened
- 1/2 cup chia seeds
- 1/2 cup hemp hearts, raw
- 6 tbsp sesame seeds
- 8 tbsp non-nutritive natural sweetener of choice
- 1 tbsp molasses or maple syrup
- 1 tsp cinnamon
- 2 egg whites
- Sea salt
Preheat oven to 250 F. Prepare a large baking sheet with sides by lining it with parchment paper. In a dry frying pan, toast almonds, watching very closely to prevent burning. They will develop a rich smell. Add toasted almonds to pecans, sunflower seeds, pumpkin seeds, chia seeds, hemp hearts in a large bowl and mix together. In the same dry frying pan, toast the sesame seeds until richly fragrant, stirring frequently and watching closely to prevent burning. Add to a food processor or blender with sweetener, molasses or maple syrup and cinnamon. Blend, scraping down sides frequently, to pulverize the sesame seeds. Add sweet mix to large bowl and mix well. Beat the two egg whites with an electric mixer until soft peaks form. Fold into the nut mix and stir until all the ingredients are glazed with the egg white mix. This will adhere the sweet mix to the nuts and seeds. It should all look vaguely damp. Sprinkle with sea salt. Spread the granola mix out evenly on the prepared pan and bake in the oven for 1 hour. Allow to cool completely, then break into pieces and store in a ziplock bag or other airtight container to keep it crunchy.