INGREDIENTS

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

1/4 cup Pompeian 100% Spanish Extra Virgin Olive Oil

1/2 cup maple syrup

1 Tablespoon vanilla extract

PREPARATION

  1. Preheat oven to 325° F.
  2. In a small bowl, whisk together the ground flax seed and water and set aside for 10 minutes.
  3. 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.
  4. 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.
  5. 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.