This Tiger Nut Granola is a grain and gluten free granola that takes its inspiration from the classic Mexican drink horchata. Flavours of almond, cinnamon, and vanilla will transport your taste buds to another dimension.
Place your tiger nuts into a colander and rinse with warm water. Shake off as much water as possible before transferring to a clean tea towel and patting dry until you can remove as much excess water as possible.
Place all of the ingredients except for your mixed seeds, desiccated coconut, and goji berries into a food processor and pulse a few times before blending until you have a mixture of fine crumbs and some bigger chunks. You will need to frequently scrape down the sides with a spatula.
Lightly grease a baking tray with coconut oil.
Transfer your ingredients onto the baking tray and add the mixed seeds.
Mix everything together and using a spatula spread the mixture thinly and evenly.
Place the tray in the oven for 10 minutes then rotate the mixture using a spatula. Stir in your desiccated coconut and return to the oven for a further 20 minutes, be sure to rotate the mixture every 10 minutes or until the top layer becomes ‘browned’.
Remove from the oven and leave to cool down to slightly warmer than room temperature then add your goji berries and transfer into an airtight container. This should keep for up to 2 weeks although in my house it never lasts longer than a few days!
Notes
*This recipe requires you to soak your tiger nuts overnight in filtered water.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/horchata-tiger-nut-granola/