Cranberry Tiger Nut Granola

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Blueberries, dried
  • 1 1/2 tbsp Cranberries, dried
  • 1/2 Orange, large

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Pinch Himalayan sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Tiger nuts, organic

Found on realfooddiets.com

Description

Directions

• 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 youre good to go! This is delicious served with ice cold tiger nut milk. Transfer to an airtight container to store.