As you can probably tell, I am on a tigernut kick. Seriously, if I had the choice, I probably would stay in the kitchen creating recipes that showed off the versatility of tigernuts all day long. Of course, that isn’t really an option, but nonetheless, it does not keep me from dreaming up recipes in my mind, with today’s just so happening to be one that I was able to make a reality. Though most of my previous recipes use tigernut flour, I have recently come up with a few creations that use the starchy tuber as whole, of which I plan on sharing throughout the next couple of months. That being said, the granola that I am sharing with you today is one that I simply couldn’t help myself but post as soon as possible. My mother has always made homemade granola, and quite frankly, I have yet to taste a recipe that is as delicious as hers. Therefore, I knew she would be the perfect candidate to test my new creation on.
Overall, I am happy to say that my Autoimmune-friendly granola got two thumbs up by both of my parents. My mother in particular was very excited about having a grain-free granola that wasn’t heavy on nuts and seeds. Though she typically enjoys a small bowl of her homemade granola every night, she has easily been replacing that with my tigernut granola, saying that it is good enough to be sold in stores. With a slight chew, and the perfect amount of crunch, natural sweetness, and texture from the tigernuts and banana chips, this granola is the perfect treat served in a bowl of ice cold coconut milk, or, as my father enjoyed his, with Organic Gemini’s strawberry horchata. I, personally, can also attest to it being equally tasty served dry, as I couldn’t help but pick at a few pieces while taking photos of it. The granola would also be great sprinkled on top of ice cream or a bowl of fruit. In the end, this grain-less granola proves just another reason why I believe tigernuts will soon be taking the world by storm. If you are interested in other recipes that use tigernuts, check out my “Paleo Flour” recipe page here. *See my updated Sweet Cinnamon Granola for a coconut and banana free version.
(Makes 4 Cups)
- 1 cup whole tigernuts (2 cups ground)
- 1 cup unsweetened banana chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup currants
- 1/4 cup coconut oil – melted
- 1/4 cup grade B maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- Place tigernuts in a bowl, cover with water, and allow to soak anywhere from 6-12 hours.
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
- Once soaked, drain tigernuts and place in a food processor with the banana chips, pulsing until broken up into small pieces.
- Transfer tigernut mixture to a large mixing bowl and stir in shredded coconut and sea salt.
- Melt coconut oil and pour into the mixing bowl, a long with the vanilla and maple syrup, stirring the mixture together with a spatula until evenly coated.
- Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35-40 minutes, until just beginning to brown around the edges.
- Remove the baking sheet from the oven and allow the granola to cool completely before mixing with the currents, and storing in a mason jar either in the pantry or fridge.
To make coconut-free, replace shredded coconut with freeze dried strawberries , once the granola is roasted (or omit all together), while replacing the coconut oil for avocado oil or melted, non-hydrogenated palm shortening.
*For both a coconut and banana free version, see my Sweet Cinnamon Tigernut Granola