Easy Orange Cherry Tigernut Granola {AIP, Paleo}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4.5 cups
Ingredients
  • 2 cups tigernut flakes
  • 2 cups wide coconut flakes (fine flakes work too)
  • 3 tsp grated orange zest (make sure to distribute it well in the bowl when you mix)
  • 1 tsp vanilla bean powder (or 2 tsp liquid vanilla)
  • 1 tsp sea salt
  • ⅓ cup melted coconut oil (measured after melting, not before)
  • 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.
  • 1 cup dried cherries, chopped, for after baking
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 ;) NOTE: Keep an eye on the granola as it bakes; you might need to turn your oven down a few degrees.
  3. Line a full-sized baking sheet with parchment paper. If you halve this recipe, you only need half the pan covered; place the paper in the center so the granola dries evenly.
  4. In a large bowl, mix all the ingredients – except the cherries – 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 (w/o cherries) 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 for burning at the edges).
  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! The edges tend to get brown first and can easily burn - make sure to turn that stuff into the mix a few times during baking.
  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 remember to mix in the chopped dried cherries.
  11. Package in an airtight container. I prefer a glass jar with a tight lid. Remember to label with date, and ingredients if it matters to you.
  12. Store in a cool, dark place, preferably the fridge.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/easy-orange-cherry-tigernut-granola-aip-paleo/