Preheat the oven to 285°F and line a small baking sheet with parchment paper. Combine Brazil nuts in a medium bowl with pecans, pumpkin seeds, coconut flakes, and buckwheat groats. In a separate bowl, whisk egg whites until frothy. Add the monk fruit maple syrup, apple sauce, vanilla, cashew butter, cinnamon, and salt to the egg mixture and whisk until combined. Pour wet ingredients into the bowl of nuts and mix well. Spread mixture evenly on the baking sheet and bake for 45 minutes, do not stir. After 45 minutes, turn the oven off and leave the granola in the oven with the oven door cracked. Leave granola in to cool. Once cooled, break into clusters and serve with your choice of dairy-free yogurt, non-dairy milk, or store in an airtight container for future use.
