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Have you ever heard of tigernut granola? Granola. It’s the staple of a crunchy mom, right? I mean, the term crunchy comes from crunchy granola (seriously look it up) because the hippies apparently used to make and consume a whole bunch of granola.
I for one, love granola. I could eat it every day, in all forms, all flavors. Unfortunately, my standard granola had to take a hiatus when I gave up grains for a short period of time to heal my gut. I quickly replaced that with paleo granola, which is equally as delicious but filled with nuts and seeds.
Tigernuts are great to snack on, make milk with, and my newest obsession, use for delicious granola. I came up with this recipe by accident after making tigernut milk and wondering what I should do with the leftover tigernut pulp. I was definitely not going to throw it away, so I tossed it in the oven with some avocado oil and maple syrup and guess what came out? Golden deliciousness!Print
A grain free, nut free snack made with soaked tigernuts and packed with fiber.
- 2 cups tigernuts (soaked for 8–12 hours)
- 1 tbsp pure maple syrup
- 1 tbsp high heat cooking oil (avocado, coconut)
- Optional add ins (coconut flakes, chia seeds, hemp seeds)
- Drain the tigernuts
- Process in a food processor or chop roughly (optional)
- Mix all ingredients together
- Spread on baking sheet lined with parchment paper
- Bake at 350 degrees for 10-15 minutes stirring occasionally (watch WELL for burning!!)
- Remove and let cool
- Category: Snack
Keywords: grain free, paleo, nut free, healthy snack, AIP
If you are following a simple diet, autoimmune protocol, paleo, or even if you just want a new snack, this recipe is a perfect one to try out! You’ll end up with delicious tigernut granola that is full of resistant starch and iron that can eaten alone, added to yogurt, or mixed in with a trail mix. It’s a little different in consistency than regular granola, for obvious reasons, but still satisfies my need for a yummy snack.
I hope you enjoy it as much as I have! Happy crunching!