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Have you ever heard of tigernut granola? Have you even heard of tigernuts? Tigernuts are a sweet, little root vegetable that are the newest addition to a standard paleo or autoimmune protocol diet. Tigernuts can be used to make milk, flour, and granola. They can even be snacked on directly out of the bag.
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.
Well, due to my nursing baby’s extreme eczema, I’ve found myself eating a very simple diet, basically following an autoimmune protocol, and living without all grains, nuts, and seeds, at least for the time being.
So, enter the tigernut.
I originally introduced myself to tigernuts in order to find a grain-free, nut-free, coconut-free flour to fulfill my pancake obsession. However, I quickly found this humble little root vegetable is just as diverse as the coconut, my other true love.
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!
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.
Note: Tigernuts are very high in resistant starch, which can be hard on the digestion if added too quickly into the diet. Start small, and notice how you feel before engorging on them! Trust me. Just trust.
- 2 cups soaked tigernuts (soaked 12 hours in water or overnight)
- 3 tablespoons pure maple syrup
- 3 tablespoons medium to high heat cooking oil (coconut oil, avocado oil)
- Pinch of sea salt
- Optional add-ins: (chia seed, hemp seed, coconut flakes, cinnamon, turmeric, pumpkin spice, vanilla extract, etc. )
- Drain the tigernuts and process them in a food processor.
- Mix all ingredients together.
- Spread on baking sheet lined with parchment paper.
- Bake at 350 degrees for 25-30 minutes stirring occasionally (watch for burning!!).
- Remove and let cool.
This is a groundbreaking recipe for me, as I was convinced I was going to have to give up granola and snacking for all of eternity. I hope you enjoy it as much as I have! Happy crunching!