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Nutty and Crunchy Granola


Nutty and Crunchy Granola 

A very simple recipe, that is healthy and will save time too.


2 egg whites
1/4 cup powdered sweetener (60 mL)
Liquid sweetener, to taste (optional)
3/4 tsp salt (3 mL)
2 cups almond meal* (500 mL)
1 cup raw almonds, chopped (250 mL)
1 cup pecans, chopped, (250 mL) or use walnuts (cheaper), if you prefer
2 cups raw almonds, chopped (500 mL)


1.Preheat oven to 350°F (180°C).
2.In small bowl, combine egg whites, powdered sweetener, liquid sweetener (if using) and salt
3.In large bowl, combine almond meal, 1 cup (250 mL) almonds, pecans and egg white mixture. Mix well.
4. Spread on ungreased cookie sheet. Place on middle shelf in oven. Bake 10 minutes, stir and bake another 10 minutes, or until toasty.
5. Stir in 2 cups (500 mL) chopped almonds. The granola will crisp up more as it cools.
6. Store at room temperature in an airtight container.

Variations: You can play with this recipe and use the nuts you prefer. After baking, you can add some chopped dried fruit, raisins, sugar-free dried cranberries or desiccated coconut or even chocolate chips or a chocolate bar broken up into bits (white or dark). This will make it almost like a trail mix and you’ll want to simply snack on it.
Helpful Hints: *You can use almond flour. The lighter version is using almond flour. The granola should last at least a month stored at room temperature in an airtight container. It remains crunchy as can be!

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