I absolutely adore my AIP diet, and I shall never tire of consuming copious amounts of meat and vegetables. But there comes a time every now and then when you think/scream, MY GOD WILL SOMEBODY PASS ME SOME CEREAL. But what generic store bought cereals lack in terms of nutrition, this homemade granola makes up for tenfold.
If you are not familiar with tiger nuts, you need to get acquainted - ASAP. These beautiful little golden gems are not a nut at all, but a small starchy root commonly found in Africa and Spain. And it would appear they provided a plentiful source of food for our paleolithic ancestors. They are a naturally sweet and delicious, almond-esque revelation that has an incredibly versatile repertoire from sweet to savoury.
Not only do they taste great, but these tiny sweet morsels are packed to the rafters with valuable nutrients and health enhancing properties:
A rich source of resistant starch. A prebiotic that helps feed and support your good gut bacteria. It also enhances production of butyrate, a potent anti inflammatory which has been linked to reducing rates of colon cancer.
- Rich in vitamin E and antioxidants, reducing oxidative stress.
- Loaded with fibre, leaving you feeling fuller for longer and aiding weight loss. These little roots pack more fibre than most fruits and vegetables.
- Exhibit antibacterial properties
- Excellent source of protein for non meat eaters.
- Rich in essential minerals - magnesium, iron , potassium and calcium.
- A great source of healthy fats, similar in composition to olive oil.
What’s not to love?
This cereal is sweet, crunchy, and oh so nourishing, even more so when doused in homemade tiger nut milk. You can follow the recipe to make the crunchy tiger nut base and then pretty much add in any other ingredients that take your fancy!
Cranberry Tiger Nut Granola
Makes Makes 6 servings | Cook Time 25 minutes
This oat free granola is sweet, crunchy, and oh so nourishing, even more so when doused in homemade tiger nut milk. You can follow the recipe to make the crunchy tiger nut base and then pretty much add in any other ingredients that take your fancy!
2 cups organic tiger nuts, soaked for 24 hours
1 Tbsp. coconut oil, melted
1 Tbsp. maple syrup
1.5 Tbsp. dried cranberries, chopped
1 Tbsp. dried blueberries
1/2 large orange, zested
Pinch of Himalayan salt
1 tsp. cinnamon (optional)
Preheat the oven to 200 degrees fan assisted. 220 degrees for conventional.
Line a large baking tray with baking parchment.
Drain and rinse the soaked tiger nuts. Take a half cup of the tiger nuts and chop them roughly into small chunks.
With the remaining 1.5 cups, add these to a food processor and use your slicer attachment to create thin slivers.
Add both the slivers and the chunks to the baking tray with the maple syrup, orange zest, melted coconut oil and pinch of salt. Give this a good mix with your hands to ensure that the maple syrup and oil is evenly coating the tiger nuts. At this point you can also add a teaspoon of cinnamon for extra sweetness.
Place the tray in the centre of the oven for 25-30 minutes. Every five minutes give it a good mix to ensure it is baking evenly. You will know they are ready when they are a golden brown colour and perfectly crunchy.
Remove the granola from the oven and allow to cool completely. Stir through the chopped cranberries and blueberries and you're good to go!
This is delicious served with ice cold tiger nut milk.
Transfer to an airtight container to store.
This recipe was submitted by Emma Carter from The Nourished Coeliac