• Preheat the oven to 325 ° F / 165° C. Line a large baking sheet with parchment paper.

Make Flax Egg

• Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes

With a Food Processor

• Pulse hardest nuts like almonds and hazelnuts in a food processor till most of the nuts are chopped to 1/4 in size (approx. 5 -6 pulses). Add softer nuts like walnuts , pecans one after the other and pulse just once.

  Don't over process we want tiny size nuts not powder.

  At this point add tiny seeds like pumpkin , sunflower , erythritol, and flaxseed meal. Pulse to mix every thing.

  Add the liquids now flax egg or egg white ,melted butter , vanilla extract and pulse a couple of times to mix everything with a spatulla from bottom to top. The mixture should be damp by now.

With out a food processor

• Chop almonds, walnuts, pecans coarsely. Powder erythritol smooth so it combines easily.

  To combine dry ingredients add chopped nuts, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed meal ,powdered erythritol in a bowl.

  To combine all wet ingredients together add flax egg, erythritol to melted butter and mix till combined and smooth.

  Add dry ingredients to wet ingredients and mix together till everything is damp

Bake

• Spread the mixture on a baking tray uniformly and pat it with a spatulla or your hand to set it firmly.(no loose mixture at all)
• Bake at 325°F / 165 °C for 15 - 18 minutes or till the edges are browned. Remove a set aside. Granola looks damp at this stage. Cool it completely before crumbling to pieces.

  Store in an air tight container and enjoy with a bowl of nut milk.