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Granola Bars

Yields1 Serving

 1 cup sliced almonds (Other options: pistachios, walnuts, or macademia nuts)
 1 cup pecans, chopped
 ½ cup shelled pumpkin seeds (Other options: sunflower seeds, sesame seeds, or hemp seeds)
 1 cup unsweetened shredded coconut
 1 tsp salt
 ½ tsp cinnamon
 ¼ tsp ground ginger
 ½ cup egg whites (from about 2 eggs)
 1 egg yolk
 ⅓ cup date paste
 1-2 tbsp powdered monk fruit (NOT monk fruit extract)
1

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.

2

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.

3

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.