2 cups raw nuts (any combination of walnuts, pecans, or almonds – slivered work best)
1/2 cup raw pumpkin seeds
1 cup large coconut flakes, unsweetened
1/4 cup coconut oil
1/4 cup xylitol
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 organic egg white, whisked until frothy
Core Plan Option: 1 cup dried fruit (unsweetened cranberries, raisins, dates)


• Preheat oven to 300 degrees.
• Line baking sheet with parchment paper.
• Melt coconut oil in a small saucepan over low heat. Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.
• Combine nuts in a food processor and pulse several times to chop the nuts roughly.
• Transfer nuts to a large bowl. Pull out any large chunks and re-process. Add pumpkin seeds, coconut flakes and dried fruit (if using) to the nuts.
• Toss to combine then pour the oil mixture into the nut mixture and mix well.
• Whisk egg white and pour over mixture and combine with a spoon or your hands, making sure everything is coated well.
• Transfer granola onto baking sheet, spreading it out into one even layer.
• Bake granola for 20-25 minutes until dry and golden (watch it closely so it doesn’t burn). Don’t stir, but you may need to rotate the pan if it is growing unevenly.
• Remove the parchment from the hot pan and let the granola cool completely (it will get even crispier as it cools).
• When the granola is cool, break it up into chunks.

This can be stored for up to two weeks in an airtight container.


Serving suggestions:
•As a snack on its own.
•As a cereal served with almond milk, coconut milk or raw milk.
•Parfait-style with organic yogurt and berries.