Preheat oven to 250 degrees Fahrenheit. Place nuts on a baking sheet and roast for 5 minutes. Remove baking sheet from oven and add the seeds to the baking sheet. Roast for an additional 5 minutes. Transfer nuts and seeds to a medium bowl and increase oven temperature to 350 degrees Fahrenheit.
To the nut-seed mixture, stir in the coconut, salt, cinnamon, and ginger. In a separate bowl, combine the egg whites, egg yolk, date paste, and monk fruit. Add the wet ingredients to the dry ingredients.
Spread mixture evenly onto a parchment-lined 9 x 13 inch baking pan. Bake at 350 degrees for 30 minutes. Allow granola to cool completely before cutting up. You can also place granola in fridge or freezer for faster cooling.
Ingredients
Directions
Preheat oven to 250 degrees Fahrenheit. Place nuts on a baking sheet and roast for 5 minutes. Remove baking sheet from oven and add the seeds to the baking sheet. Roast for an additional 5 minutes. Transfer nuts and seeds to a medium bowl and increase oven temperature to 350 degrees Fahrenheit.
To the nut-seed mixture, stir in the coconut, salt, cinnamon, and ginger. In a separate bowl, combine the egg whites, egg yolk, date paste, and monk fruit. Add the wet ingredients to the dry ingredients.
Spread mixture evenly onto a parchment-lined 9 x 13 inch baking pan. Bake at 350 degrees for 30 minutes. Allow granola to cool completely before cutting up. You can also place granola in fridge or freezer for faster cooling.