Lectin Free Granola Cereal
by: Seema Racela

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-1/4 cup raw hazelnuts

-1/4 cup roasted macadamia nuts 

-1/4 cup raw pecans or walnuts 

-1/4 cup coconut flakes OR 1/2 cup sorghum/jowar flakes 

-1/4 cup unsweetened shredded coconut 

-1/8 cup monk fruit sweetener 

-1 teaspoon ground flax

-1 teaspoon hemp hearts

-1/2 teaspoon ground cinnamon

pinch of cloves 

-1/4 cup currants (optional)

-1 pastured egg white

-1/2 teaspoon pure vanilla extract

-1 tablespoon pistachio butter (or blanched almond, hazelnut, or walnut butter)

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1. Preheat oven to 350º F. 

2. Line baking sheet with a Silpat mat or parchment paper. 

3. Add the nuts to the food processor and pulse until they are in small to medium sized pieces.

4. Transfer nuts to a mixing bowl and add the sorghum flakes, coconut, monkfruit, ground flax, hemp hearts, currants, cinnamon, and cloves.  Stir to combine.

5. Whisk the egg white in a small bowl.

6. Pour pure vanilla extract into the egg white and whisk. 

7. Add the egg white mixture to the dry ingredients and mix with a rubber spatula to combine.

8. Add the nut butter to the bowl and mix well.

9. Spread mixture onto the baking sheet and cover with a second Silpat mat or parchment paper. Use a rolling pin to roll it out flat.

10. Gently remove the top Silpat mat or parchment paper.

11. Bake for 10-15 minutes on the bottom rack of the oven or until the granola begins to brown and has a nice even color.

12. Remove from the oven and slide the Silpat mat onto a cooling rack and allow to sit until it is cool enough to break into pieces. 

13. Allow the cereal to cool on a cooling rack for about 3 hours.  Store in an airtight container. Enjoy!