Tigernut Granola with Lemon and Ginger {AIP, Paleo}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Trail snack, breakfast
Serves: 4.5 cups
Ingredients
  • 2 cups tigernut flakes
  • 2 cups wide coconut flakes (fine flakes work too)
  • ½ cup raisins (my faves are Thompson raisins!)
  • 2 tsp grated lemon zest (make sure to distribute it well in the bowl when you mix)
  • 1 tsp vanilla powder (or 2 tsp liquid)
  • 1 tsp dried ginger powder
  • 1 tsp sea salt
  • ½ cup melted coconut oil
  • ½ cup maple syrup (use Grade B for extra POWer!)
  • (If you like barely-sweet foods, cut the maple in half and add a TBS of applesauce to sub for the liquid)
Instructions
  1. Make sure your oven's baking shelf is equally distant from both heating elements. Granola is easy to burn!
  2. Preheat oven to 275°F. If you have an old, rebellious oven like mine, watch your granola like a hawk ;)
  3. Line a full-sized baking sheet with parchment paper. If you halve this recipe, you only need half the pan covered and place the paper in the center so the granola dries evenly in the center of the oven.
  4. In a large bowl, mix all the ingredients well with a spoon, making sure the liquids coat all the dry items.
  5. Taste test and congratulate yourself if you do not consume the entire batch raw.
  6. Place the mix on the papered baking sheet, and using a spatula or the back of a large spoon, spread evenly to about ¼ inch thickness.
  7. Place the baking sheet in the oven on the center of the shelf, and bake for 25-40 minutes until nicely browned; use less time for chewier granola, more for crunchier granola (watch closely at the end for burning).
  8. Stir a few times during baking to assure even baking. Make sure to reincorporate any liquids that run to the edges of the pan – that’s the sweetness and oil that is so tasty on the trail!
  9. Remove the baking sheet from the oven, stir another time, and let the granola cool completely.
  10. Once cool, break it up with your clean hands and package in an airtight container. I prefer a glass jar with a tight lid.
  11. Remember to label with date, and ingredients if it matters to you.
  12. Store in a cool, dark place, preferably the fridge.
  13. If you plan to keep this for a while, store in the freezer; make sure that lid is on really tight to avoid condensation.
  14. I keep this in my kitchen cabinet for about a week, and in the fridge or freezer for longer.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/easy-lemon-ginger-tigernut-granola-aip-paleo/