Preheat the oven to 120°C (fan 100°C / 250°F) and line a large rimmed baking tray with baking paper or a silicone mat.

Lightly toast the almonds, pecans, sunflower seeds and pumpkin seeds in a dry pan over a medium-low heat for a few minutes, until golden and fragrant, then tip into a large bowl with the chia and flax seeds.

Toast the sesame seeds in the same pan over a medium-low heat for 4–6 minutes, until just golden — watch them closely so they don't catch and turn bitter.

Add the toasted sesame seeds, sweetener and cinnamon to a food processor and pulse until you have a fine, fragrant powder.

Tip the sesame mixture over the nuts and seeds and stir until everything is evenly coated.

Whisk the egg whites to soft peaks, then fold them gently through the mixture until fully combined.

Spread the granola over the prepared tray in an even layer, pressing down lightly if you like bigger clusters, and scatter over a little pink Himalayan salt.

Bake for 45–50 minutes, checking every 15 minutes, until set and golden.

Leave to cool completely on the tray — it will keep crisping up as it cools (some sweeteners need an overnight rest to reach full crunch).

Break into chunks and store in an airtight container for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.