With my Healthy May eating plan, I’ve been trying not to have the mentality that I need to replace the things that I used to eat with a version that fits the criteria of this plan, but rather change my mindset altogether. I would love to get to a place where I prefer not to eat many grains. I know I will go back to eating some grains, but I hope I can eat fewer of them!
This recipe is an exception, though. We love granola – I love it as cereal with fruit and almond milk, and Todd also loves it with yogurt and fruit. Eating grain-free granola provides the right kind of fat, plus protein, without the extra carbs.
(Just fyi, if you want a traditional granola, this recipe is my favorite – it is gluten free, but not grain free or sugar free. Truthfully I should think of it more as dessert! ;))
I bought some fresh-picked strawberries from a local farm and knew they would be delicious with granola in the mornings. So I did some research, compared recipes, and found this one from Satisfying Eats blog. I used the basics of her recipe, then came up with my own version. My recipe is below! It is not nearly as sweet as traditional granola, but it is very satisfying and we love it!
Grain-Free, Sugar-Free Granola
- 1 c. raw pecans, chopped
- 1/2 c. sliced raw almonds
- 1/2 c. sunflower seeds, unsalted
- 1 1/4 c. unsweetened coconut
- 1/2 c. raw walnuts, chopped
- 2 egg whites
- 1/8 tsp stevia powder
- 1 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 3/4 tsp pumpkin pie spice
Line a large, rimmed baking sheet with parchment paper. Preheat oven to 250.
Mix all of the nuts, seeds, and coconut in a large bowl.
In a stand mixer, or by hand, whisk the egg whites until soft peaks form. Add the stevia, vanilla, and spices to the egg whites and gently fold together.
Fold the egg white mixture into the nut mixture until it is well incorporated. Spread out onto the lined baking pan.
Bake for an hour total, stirring every 12 minutes. Let sit on the pan to cool, then store in an airtight container. Enjoy!