Ingredients
1 cup almonds
1 cup hazelnuts
1 cup pecans
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
6 tbsp besti erythritol
½ cup flax seed meal, golden
1 large egg white
¼ cup butter, measured solid, then melted; can use coconut oil or ghee for dairy-free
1 tsp vanilla extract
Preparation
Preheat the oven to 325 degrees F. Line a large baking sheet, or 2 small ones, with parchment paper.
Pulse almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces, about ¼ to ½ of the full size of the nuts.
Add the pecans. Pulse again, stopping when the pecans are in large pieces.
Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal. Pulse just until everything is mixed well. Don’t over-process.
Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. Everything should be a little damp from the egg white and butter.
Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle. Bake for 15 to 18 minutes, until lightly browned, especially at the edges.
Cool completely before breaking apart into pieces. Enjoy!
