- 2 eggs
- 1 teaspoon sea salt
- 2 teaspoons CINNAMON Infused Sugar
- 1/4 teaspoon ground cloves
- 2 teaspoons pure vanilla extract
- 3 apples, peeled, cored, and roughly chopped
- 2 cups raw nuts (pecans, almonds, hazelnuts, or a mix)
- 1/2 cup sunflower seeds
Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Note: If you don’t have 2 baking sheets, you can bake the granola in 2 batches.
In a large bowl, whisk together the eggs, salt, Infused Sugar, cloves, and vanilla.
In a food processor, pulse the apples until they achieve the consistency of chunky applesauce, about 5 to 7 times. Place the apples in the middle of a piece of cheesecloth or a clean, thin kitchen towel, pull up the sides of the cheesecloth or towel, and twist it above the apple mixture over the sink to extract as much liquid as possible. Add the apples to the egg mixture and stir to combine.
Add half of the nuts and seeds to the food processor and pulse 8 to 10 times, then add the other half and pulse 8 to 10 times more. The goal is to have some very small pieces and some larger pieces.
Add the nuts into the apple mixture and stir until the nuts are well coated.
Pour the combined mixture onto the prepared baking sheets in a thin layer. (If the layer isn’t thin, the mixture won’t dry properly; you should be able to see the bottom of the pan in spots.)
Bake for 40 to 45 minutes, carefully flipping the granola after 20 minutes and breaking up the larger pieces. You may also want to rotate your pans at this point if one seems to be browning more than the other.
Once the mixture is browned and the larger pieces are dry to the touch, turn off the oven, leaving the pans in the oven, and prop open the door with a wooden spoon to let any moisture escape. Let the pans sit in the oven for about 10 minutes or until cool.