I recently decided that I need to diversify the foods I take with me on my outdoor adventures (I’ve had enough beef jerky bars and apples to last a lifetime) so I took the leap and made my own gluten-free, grain-free granola! Grains do not agree with me and I feel a million times better off of them, so I couldn’t make a traditional oat-based granola. Fortunately, there is an amazing little plant called the Tigernut (it’s actually a starchy tuber, rather than a nut) that has the same texture and flavor as toasted oats when it has been sliced up and baked! I used Tigernuts as the base for this granola and added pumpkin seeds, pecans, coconut flakes, honey, dried strawberries, vanilla, and sea salt. The result smells heavenly and tastes delicious!
- 2 cups Tigernut flakes (I use this brand)
- 1 cup whole pecans (make sure the pecans aren't coated in canola oil or other vegetable oils)
- ½ cup pumpkin seeds
- ½ cup coconut flakes
- ¼ cup melted coconut oil
- 1/3 cup honey
- ¾ cup dried strawberries
- 1 tsp liquid vanilla
- 1 tsp sea salt
- Preheat oven to 275° F.
- In a food processor, briefly blend the Tigernut flakes and whole pecans. You want the ingredients to be slightly chopped, but not over-blended.
- Heat the coconut oil, honey, and salt over medium heat in a medium-sized saucepan for approximately 5 minutes. Remove from heat and stir in the vanilla. Then add the Tigernut flakes, pecans, pumpkin seeds, and coconut flakes and stir to coat.
- Spread the granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake the granola for 20 minutes or until lightly browned. Remove from the oven and add the dried strawberries, pressing them into the mixture (I recommend doing this with a spatula so you don’t burn your hands on the hot granola).
- Allow the granola to cool for 20 minutes or until it has hardened. Once it has cooled, break it apart and store in an airtight glass container or mason jar for up to two weeks.