The nut and seed granola is loaded with healthy fats, energy, fibre, and micronutrients. It's also free of grains (for anyone with intolerances!) and lighter in carbohydrates compared to classic cereals or granola recipes.

You can use any nut or seed of your choosing. So mix it up and make it your own!

NUTS & SEED GRANOLA 

The Nutrition Facts are for 2 tablespoons which is the perfect accompaniment to chia pudding, yogurt bowls, or smoothie bowls. If you are eating the granola on it's own you may want to dial the serving up to 1/4 cup for a more satisfying portion!

INGREDIENTS

• 1 cup (120g) almonds
• 1 cup (120g) hazelnuts
• 1 cup (120g) walnuts
• 1/3 cup (40g) pumpkin seeds
• 1/3 cup (40g) sunflower seeds
• 2 tablespoon (24g) maple syrup*
• 1/2 cup ground flax
• 1/4 cup oil or fat (eg. coconut manna, butter, or coconut oil)
• 1 teaspoon vanilla extract
• 1 egg white, beaten
• sprinkle of salt

*if you like a sweeter granola add up to 1/4 cup of maple syrup

DIRECTIONS 

1. Preheat the oven to 325F.
2. Roughly chop the almonds, hazelnuts, and walnuts or use a food processor and pulse a few times. You'll still want large chunks! 
3. Next roughly chop the pumpkin seeds and sunflower seeds or add them to the food processor and pulse. You'll want the seeds to be mostly intact.
4. Next, add the ground flax seed and give the granola mixture a good mix.
5. Melt your oil and add in the maple syrup and vanilla extract. Note: if you like a sweeter granola you may want to add 1/4 cup of maple syrup or another sweetener of your choosing. Pour the liquid over the granola and mix.
6. Next, whisk the egg and combine with the granola mixture.
7. Transfer the granola onto a baking sheet and press together into a rectangle. I like to add a sprinkle of salt over the mixture at this stage for that sweet + salty combo.
8. Bake for 15-18 minutes. The granola will be soft when you remove it but will crisp up as it cools!
9. After the mixture cools, break it into chunks and store it in the pantry or freezer.