3 1/2 cups unsweetened, untoasted coconut chips
1 cup raw pumpkin seeds
3/4 cup raw sunflower seeds
1 1/2 cup raw pecans, roughly chopped
1 cup raw walnuts, roughly chopped
1/2 cup chia seeds
1 1/2 Tablespoons ground ginger
1 1/2 Tablespoons ground turmeric
2 teaspoons cinnamon
1 teaspoon sea salt
1/2 teaspoon black pepper
Flax Egg Replacer
3 Tablespoons ground flax seed
7 Tablespoons water
1/2 cup maple syrup
1 Tablespoon vanilla extract
- Preheat oven to 325° F.
- In a small bowl, whisk together the ground flax seed and water and set aside for 10 minutes.
- Add the Pompeian 100% Spanish Extra Virgin Olive Oil, maple syrup and vanilla to a small bowl. Whisk in the ginger, turmeric, cinnamon, salt and pepper.
- Add all the other ingredients (nuts and seeds) to a large bowl. Toss in the olive oil mixture and the flax eggs. Using a rubber spatula, mix until granola is well coated.
- Spread granola evenly over two parchment-lined baking sheets. Bake for 25-30 minutes or until the granola is golden. Allow to cool completely before transferring to airtight containers.