Grain Free Granola -- Phase 3 Recipe

Please only make this recipe if you are able to control your portions and if you do well with nuts. It is so good that you will want to eat it ALL... so you must be cautious if you are a binge eater.

You will have 3 nutrient dense egg yolks left after making this recipe. Look for my Phase 3 Custard recipe to use up the egg yolks! :-)

Grain Free Granola
3 cups almonds
2 cups pecans
2 cups walnuts
1/2 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/4 cup almond butter
3 egg whites
sprinkle of cream of tarter
1/4 cup xylitol and stevia to taste*
1 TBSP Vanilla Flavoring
1-2 tsp Cinnamon (optional)

Preheat oven to 250 degrees F.
1. Place 1 1/2 cups of each of the nuts into the food processor and chop coarsely. With some of the nuts coarsely chopped it ends up giving the appearance of oats when the granola is done baking. :-)
2. Put chopped nuts into a large bowl. Add the remainder of the nuts, seeds, and coconut and stir.
3. In a separate bowl, beat egg whites with a sprinkle of cream of tarter until soft peaks form.
4. In a pan melt the coconut oil. Add the almond butter and stir until melted and combined.
5. Add vanilla, and sweetener to the nut butter coconut oil mixture.
6. Poor the oil mixture over the granola and mix well.
7. Fold egg whites into the nut mixture.
8. Spread the mixture out on 2 cookie sheets.
9. Bake for about 2 hours stirring every 15 minutes. Bake until granola is dry and browned. Allow to cool completely before storing in an air tight container.


*If you do not care for xylitol you may use Truvia, you may want to increase the amount of sweetener to suit your personal tastes.

Phase 4 variation: Use 1/2 cup honey in place of the egg whites and xylitol.