Blueberry Coconut Tiger Nut Granola

January 27, 2018

I have always loved granola! Many years ago, I ate gluten free granola on oatmeal and yogurt for breakfast.  Since turning to the AIP/Paleo diet, it was hard to find a granola I could eat but I did come across a few recipes I could have but I wanted a combination of flavors that worked for me.

 

A few weeks ago, a dear friend of mine gave me a box of tiger nuts and asked me to experiment with them.  I was able to make a sweetened tiger nut milk (horchata), creamer and most recently came up with this granola recipe which I love! This granola is fantastic by itself as a snack or on top of yogurt or oatmeal.  It adds a delicious crunch!  If you don't like or want to mess with tiger nuts, you can use almonds or whatever nut you prefer.  You can also substitute the blueberry for any dried fruit you like (cranberries, mango, pineapple, etc.).  This granola is versatile and I encourage you to play with the flavors! 

 

Blueberry Coconut Tiger Nut Granola, Paleo/AIP

  • 2 Cups Tiger Nuts, soaked in water for 12 hours

  • 1 Cup Coconut chips

  • ½ Cup Dried Blueberries

  • 2 Tsp. Cinnamon

  • ½ Tsp. Sea Salt

  • 1 Tbs. Maple Syrup

  • 2 Tbs. Coconut Oil, melted

 

Preheat oven to 300°.  Place tiger nuts in food processor and chop or sliver.  Place tiger nuts in a medium bowl and add remaining ingredients.  Thoroughly combine and spread even on a parchment paper lined baking sheet.  Bake for 25 minutes, turning after first 15 minutes.  Let cool completely.  Store in fridge.  Can be frozen. 

 

 

 

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