1 1/2 cups (170 g) raw almonds
1 1/2 cups (175 g) raw pecan halves or pieces
1 1/2 cups (175 g) raw cashew halves or pieces
1 egg white (50 g)
1/4 cup plus 2 tablespoons (126 g) pure maple syrup
1/4 cup (56 g) extra virgin olive oil
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup (112 g) pepitas (pumpkin seeds)
1 1/2 cups small dried fruit (raisins, goji berries, dried cranberries, dried blueberries)
1/4 cup cacao nibs (optional)
Preheat your oven to 300°F. Line a large baking sheet with parchment paper and set it aside.
To the bowl of a food processor fitted with the steel blade, add the almonds. Pulse briefly a few times. You want most of the almonds in small pieces, with some larger pieces and a bit of fine powder. Transfer the almond to a small bowl. Repeat with the pecans and then the cashews.
In a separate large bowl using a handheld mixer, beat the egg white until foamy and holds soft peaks. Add the maple syrup, olive oil, vanilla, cinnamon, ginger, and salt and beat to combine. Add the chopped nuts and pepitas to the bowl and mix well to coat thoroughly. Spread the mixture into an even layer on the prepared baking sheet. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, stir the granola and spread back into an even layer. Return the baking sheet to the oven and continue to baking, stirring every 10 minutes, for about 30 minutes more or until golden brown all over.
Remove the granola from the oven, and allow it to sit for 10 minutes undisturbed. Once it’s rested, add the dried fruit and optional cacao nibs, and mix by hand, breaking up the granola into manageable chunks. Serve right away with almond milk and fruit or store in an airtight glass container at room temperature.
Becky is a food photographer, recipe developer, and cookbook author who shares creative paleo and gluten-free recipes on her blog, A Calculated Whisk. Her first cookbook, Paleo Planet, includes internationally inspired paleo meals, desserts, sauces, spice blends, and more. Becky enjoys searing short ribs, chopping chocolate, photographing citrus fruit, and salting desserts. She lives in Chattanooga with her fiancé and his cat.