Maple Almond Granola

4 cups old fashioned rolled oats
1/4 cup flax seed
1 cup almonds, roughly chopped
1/2 cup sugar free maple syrup
1/2 cup natural almond butter
1 large egg white
1/4 tsp sea salt
1 tsp cinnamon {optional}

Preheat oven to 350 degrees F. For chunky granola, use a 9″ square pan, if you want regular granola, use a large 9×13″ pan. Spray with non stick cooking oil.

In a large bowl toss together the oats, flaxseed and almonds.

In a small bowl whisk together the maple syrup, almond butter, egg white and salt until smooth. Pour over the dry ingredients, tossing to evenly coat.

Transfer to prepared pan. Bake for 25 to 30 minutes until golden. Let cool. break into chunks and store in air-tight container at room temp.

Serves 12

Per serving {approx 1/2 cup}
240 calories
13g fat
23g carbs
5g fiber
8g protein

Cocoa Roasted Almonds

3 cups whole raw almonds
1 large egg white
1 tablespoon vanilla bean paste
couple drops water
2 tablespoon unsweetened dark cocoa powder
dash cinnamon {
4 packs Stevia in the Raw

Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.

Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.

In a separate bowl, combine the stevia, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.

Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely. Store in an airtight container. Enjoy!

Serves 12

Per Serving (1 oz each):
164 calories
14g fat
8g carbs
3.5g fiber
6.5g protein