“A wonderful grain free granola option, it could also be made nut free if seeds were used. Mix through any chopped dried fruits once cooled if you fancy.”
Makes approx 2-3 servings
1 cup whole peeled tiger nuts (soaked for min. 24 hours)
1/3 cup desiccated coconut
1/3 cup nut or seed of choice (we used brazil nuts)
1/4 cup coconut oil– melted
3 tbs coconut syrup
a pinch of salt
1/2 tsp vanilla bean powder and/or 2 tsp cinnamon
Cocoa nibs (optional)
Lightly pulse the tiger nuts and whole nuts (if using) in a food processor until coarsely chopped. Add along with all remaining ingredients to a medium bowl and stir together until well mixed. Spoon onto a lined baking sheet And spread out into an even layer.
Bake on a medium heat approximately 160°C for 20-25 minutes until ligthly golden. Allow to cool fully before storing in a airtight container.
I added a handful of cocoa nibs to the granola once cool.
GRAB THE INGREDIENTS