2 tablespoons Monkfruit Sweetener, plus 2 teaspoons
2 tablespoons Coconut Oil, at room temperature, should be the consistency of softened butter
1 cup Raw Cashew Halves, 140 grams
1 cup Whole Raw Almonds, roughly chopped, 135 grams
1/2 cup Unsweetened Coconut Flakes, packed, 32 grams
2 tablespoons Chia Seeds, 20 grams
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Sea Salt
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silpat.
Place the flax meal in a large bowl and whisk in the warm water. Place into the refrigerator for at least 15 minutes so the flax meal can begin to gel up and thicken.
Once the flax has chilled, add in the monkfruit and coconut oil and stir together. The coconut oil won’t mix in smoothly and will start forming small chunks, that is normal.
Add in all the remaining ingredients and stir until the flax/water mixture coats everything.
Spread evenly into one layer on the baking sheet. Bake 10 minutes, then stir. While stirring, trying to kind of stick a few pieces together so that they bake into chunks (if you like chunky granola. If not, don’t worry about doing this.)
Bake another 10 minutes and repeat.
Finally bake another 5 minutes and then check for done-ness. You want the granola to be VERY golden brown when it’s done cooking, although it won’t feel crunchy yet. This could take another 5-15 minutes, so watch it in the last few minutes of baking.
Once done, let cool to room temperature on the pan. Then, transfer to an air-tight container and place into the fridge to cool and crunch up completely!
Once chilled in the refrigerator, you can store the granola at room temperature as it will main it’s crunchiness.