Gluten Free Granola

If you were stranded on a dessert island with a lifetime supply of only one food what would it be? Mine would definitely be a lifetime supply of granola chock full of giant clusters. Hopefully said island would have plenty of coconuts to crack open and tap for fresh milk 🙂

In my quest to develop the perfect apocalypse worthy granola recipe I stumbled upon this paleo granola recipe from The Roasted Root.

The recipe below has oats and some other adaptions, but I have to give credit to The Roasted Root for the nutty base and egg white inspiration which makes for enormous crunchy clusters.

INGREDIENTS
2 cups raw walnuts
1 cup gf oats
1 cup raw pumpkin seeds pepitas
1 cup coconut chips / shredded coconut
1 cup dried fruit (ex. wild blueberries)
2 TBSP hemp
2 TBSP chia seeds
1 TBSP flax
1 egg white lightly beaten
2 tablespoons water
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
pinch of salt

INSTRUCTIONS
Preheat the oven to 350F and line a baking sheet with parchment paper.

Add the first 4 ingredients to a blender or food processor until coarsely ground.

In a large mixing bowl, whisk together the egg white with the water.

Add the remaining ingredients including the mixture from the blender to the bowl with the egg white and water.

Stir everything well to make sure it is all coated.

Spread the granola mixture evenly on the parchment-lined baking sheet and bake for about 30 minutes or until golden-brown and crispy, stirring occasionally to avoid burning.

Once the granola has finished baking allow it to cool and settle for about 10 minutes!!

Break up the clusters and enjoy!

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