Tigernut granola is a simple grain, nut, and gluten free breakfast option that can be served over chia pudding, coconut yogurt, or grass-fed yogurt. Tigernuts are small tubers that are naturally sweet, high in fibre, and a good source of prebiotics, vitamin E, C, phosphorus, and potassium. Therapeutically the tuber assists blood circulation, soothes the nervous system, and strengthens digestion. Scroll down to explore another recipe, tigernut cookie dough balls, which can be enjoyed as is or baked into cookies.
Prep time: 5 minutes
Cook time: 12 minutes
Makes: 3 cups
1 1/2 cups sliced tigernuts
1/2 cup pumpkin seeds, pulsed
1/2 cup sunflower seeds, pulsed
2 tablespoons dark maple syrup
1 tablespoon coconut oil or ghee, melted
1/2 teaspoon cinnamon
Himalayan sea salt, to sprinkle
Preheat oven to 325F and line a large baking pan with non-bleached parchment paper. Pour 1 1/2 cups of sliced tigernuts into a mixing bowl.
Pulse 1/2 cup pumpkin seeds in a coffee grinder. Do not over-process into a flour. Add to bowl.
Pulse the sunflower seeds until chopped. Add to the pumpkin seeds, tigernut flakes, and stir.
Melt coconut oil or ghee then drizzle over the mixture along with the maple syrup. Stir to coat thoroughly. Sprinkle with cinnamon and sea salt. Stir.
Evenly spread the granola onto the parchment paper lined baking sheet and bake for approximately 12 minutes or until the edges appear golden.
Remove from oven and cool completely before transferring to a glass storage container. Serve with chia pudding, coconut yogurt, or grass-fed yogurt alongside tea.
TIGERNUT COOKIE DOUGH BALLS
Prep time: 10 minutes
Set time: 30 minutes
Makes: 16 balls
1 cup tigernut flour
1/3 cup Organika collagen powder
1 tablespoon Bob's Red Mill coconut flour
4 - 5 cardamom pods
¼ cup coconut oil or ghee, melted
3 - 4 tablespoons coconut cream (from top of a full-fat can or container)
1 teaspoon alcohol-free vanilla extract
2 teaspoons maple syrup or raw honey, optional
¾ cup shredded coconut
¼ cup dried currants or mini dark chocolate chips
Place a full fat can or carton of full fat coconut milk in your fridge to set the coconut cream to the top of the container. The brand I use is Aroy-D coconut cream which I buy from a local Asian grocer.
Mix the tigernut flour, collagen protein, and coconut flour in a mixing bowl. Transfer 1/4 cup of the mixture to a coffee or seed/spice grinder and blend with the cardamom pods. Transfer back to the mixing bowl.
Melt the coconut oil or ghee in a small saucepan.
Drizzle the coconut oil or ghee onto the tigernut flour mixture, add the optional sweetener, vanilla extract, and one tablespoon at a time of the coconut cream. Mix until a batter forms.
Add the shredded coconut, currants or chocolate chips, and sea salt. Mix to combine.
Use a Tbsp measuring spoon to scoop and form approximately 16 balls. Store in an airtight glass container in your freezer to set for 1/2 hour.
Alternatively, do not freeze and bake into cookies: Flatten and shape onto a parchment paper lined baking sheet and bake in a pre-heated oven at 350F for 12 minutes. Remove and cool completely.
If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs R.Ac, CNC