I have noticed a lot of Paleo and Grain-free Granolas popping up in health food stores, but most of the brands I have seen are either highly overpriced or loaded with sugar, or both! It is easy to make this granola at home, and you can tweak the seasoning to change the flavor profile. This version is perfect for fall with warming cinnamon, clove, ginger, nutmeg and allspice. You can use any combination of raw nuts and seeds that you like, such as walnuts, cashews, pecans, hazelnuts almonds, sunflower seeds, pumpkin seeds, hemp seeds, etc.
3 cups of raw nuts and seeds of choice (I personally think a combination of walnuts, pecans, cashews, almonds, and pumpkin seeds works great with the Pumpkin Pie spices)
2 cups unsweetened large flaked coconut
1 egg white
1/2 tsp vanilla extract
1/2 tsp sea salt
liquid stevia to taste
1 tablespoon Pumpkin Pie Spice (cinnamon, clove, allspice, nutmeg, and ginger)
Preheat oven to 325. Pour the raw nut mixture into a food processor and pulse several times until the nuts have been broken up slightly (don’t over process or you will get nut butter!). Transfer to a large mixing bowl, add the flaked coconut and combine. In a small bowl, whisk the egg white with the vanilla extract, sea salt, and liquid stevia. Pour liquid over nuts and mix to incorporate. Sprinkle on the Pumpkin Pie spices and toss again. Spread the mixture over two baking sheets lined with parchment in a single layer. Use three baking sheets if necessary. Bake at 325 for 10-15 minutes or until the granola is golden brown and crispy. Allow to cool and store in an airtight container.