Updated: Oct 11
2 cups walnuts
2 -1/2 cups pecans
3 cups sliced almonds
2 cups pepitas, roasted and salted
1/2 cup flaxseed meal
1 cup almond flour
1 cup Lakanto golden monkfruit
2 tablespoon Pyure granualted sweetener (or brown sugar sub of your choice)
2 whole eggs, whisked
1/4 cup pumpkin puree
2 tablespoon LorAnn Emulsion flavoring Pumpkin Spice
1 tablespoon Pumpkin Spice seasoning
Preheat oven to 350 degrees Fahrenheit. Using a food processor, pulse the pecans and walnuts until they look like a rough "sand like" texture.
Pour them in a large bowl. Add in the almond slices, pepitas, almond flour, flaxseed meal, and brown sugar substitute. Mix well. Pour in the eggs, pumpkin puree, LorAnn emulsion, and pumpkin spice seasoning. Mix evenly with your hands.
Use two sheet pans lined with parchment paper. Spread the granola out evenly on the two pans.
Bake for 20- 25 minutes. When you pull it out of the oven, break it up slightly with a spatula or spoon into "bite sized" pieces. It may appear still wet, but it dries quickly once removed.
Allow granola to cool completely and keep in airtight container at room temperature for up to two weeks.