80g (⅔ cup)Mixed Chopped Nuts ,I used cashew, hazelnut and walnuts
45g (½ cup)Almond Flakes
2Egg Whites,beaten to soft peaks
Pre heat oven to 150c / 300f / Gas 2 and line a baking tray with baking paper.
Add all the dry ingredients to a large mixing bowl and combine.
Add the coconut oil and stir through, coating the mixture.
Whip the eggs to soft peaks using an electric hand mixer or stand mixer.
Add the beaten egg whites and gently stir to coat the mixture.
Spread the mixture onto the baking tray and bake for 30 mins, stirring once halfway through the cooking time.
FEEDING YOUNG CHILDREN: Whole nuts are a choking hazard for children under 5. Make sure to finely chop the nuts. ADD SWEETNESS: As this is sugar-free granola it has no added sugar or sweeteners (maple syrup/honey etc). If you are looking for sweeter granola then you can replace the egg white with 1/4 cup of maple syrup and a drop or two of vanilla (no longer sugar-free). Alternatively, you can add some chopped dried fruit, freeze-dried fruit or some berries/chopped fresh fruit (after cooking) to suit taste. NUT FREE: Substitute with extra seeds (e.g. sesame, sunflower, chia) and add some coconut flakes.EGG FREE: The egg whites are there to add a little extra crunch to the granola in the absence of sugar. You can replace the egg whites with a 1/4 cup of maple syrup (no longer sugar-free). STORAGE: Store the granola in an airtight container at room temperature for 1 to 2 weeks.Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.