Grain-Free Brazil-Nut Granola Clusters

Ingredients:

Granola Clusters

• 1 cup raw Brazil nuts, roughly chopped
• ½ cup raw pecans, chopped
• ⅓ cup raw pumpkin seeds (also called pepitas)
• ½ cup coconut flakes
• ⅓ cup raw buckwheat groats 
• 2 large pasture-raised egg whites
• ⅓ cup maple syrup 
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 tablespoons raw cashew butter
• 1 teaspoon ground cinnamon 
• ¼ teaspoon Himalayan salt

Method:
 

1. Preheat the oven to 285°F and line a small baking sheet with parchment paper.
   
   
   
2. Combine Brazil nuts in a medium bowl with pecans, pumpkin seeds, coconut flakes, and buckwheat groats.
   
   
   
3. In a separate bowl, whisk egg whites until frothy. Add the monk fruit maple syrup, apple sauce, vanilla, cashew butter, cinnamon, and salt to the egg mixture and whisk until combined.
   
   
   
4. Spread mixture evenly on the baking sheet and bake for 45 minutes, do not stir.
   
   
   
5. After 45 minutes, turn the oven off and leave the granola in the oven with the oven door cracked to cool.
   
   
   
6. Once cooled, break into clusters and serve with your choice of dairy-free yogurt, non-dairy milk, or store in an airtight container for future use. 

Nutritional analysis (per serving): Calories: 369, Total Fat: 31 g, Saturated Fat: 9 g, Cholesterol: 0 mg, Fiber: 8 g, Protein: 9 g, Carbohydrates: 21 g, Sodium: 87 mg, Sugars: 3 g Net Carbs: 13g

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