Finally, a grain-free granola that isn't too sweet! Thanks to textured vegetable protein (TVP), it's wonderfully crunchy and high in protein, keeping you fueled for a long time.
Plus, with only 9g of carbohydrates per serving, it's a perfect fit for those with diabetes—enjoy it in yogurt with some fruit for a complete breakfast without worrying about your blood sugar.
And there's more: it also contains 2.6mg of iron per serving, which is 18% of your daily needs, per serving of 125 ml (½ cup).
Ingredients
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500 ml (2 cups) textured vegetable protein (TVP)
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250 ml (1 cup) raw unsalted almonds, coarsely chopped
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185 ml (¾ cup) raw unsalted pumpkin seeds
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125 ml (½ cup) unsalted roasted shelled pistachios, coarsely chopped
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60 ml (¼ cup) unsweetened shredded coconut
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60 ml (¼ cup) chia seeds
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15 ml (1 tbsp) ground flaxseed
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5 ml (1 tsp) ground cinnamon
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60 ml (¼ cup) egg whites
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5 ml (1 tsp) vanilla extract
Preparation
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Preheat oven to 325°F (160°C).
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In a large bowl, mix all the dry ingredients together. Stir in the egg whites and vanilla extract.
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Spread the mixture on a baking sheet lined with a silicone mat or parchment paper.
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Bake for 18 minutes, stirring every 5 minutes. Allow to cool completely.
Notes
Keeps for 4 days at room temperature or 1 month in the refrigerator in an airtight container. Do not freeze.
