This paleo gingerbread granola is made with all the good stuff, just nuts, seeds and natural sweeteners with a wintertime twist perfect for the holidays.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine the nuts and seeds in a food processor and pulse until finely chopped into rice-sized pieces.
In a large bowl, combine the nuts, seeds, maple sugar, cinnamon, ginger, salt and candied ginger if using.
In a small saucepan, heat the honey, maple syrup, molasses and vanilla until boiling. Once boiling, add to the nut mixture and stir until well combined.
Add the whisked egg-white to the bowl and mix well.
Spread the mixture out onto the lined baking sheet in an even layer and bake for 15-20 minutes until golden brown. Watch the granola towards the end to avoid burning. Remove the pan from the oven and let cool completely before breaking into pieces.
Store in an airtight container for up to 1 month.
Notes
The optional candied ginger isn't paleo friendly. If you can find dried ginger without sugar, feel free to use that or just skip it entirely.*Recipe from Lexis Clean Kitchen cookbook. Reprinted with permission