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Horchata Tiger Nut Granola

You might remember that a few months back I hosted a giveaway for The Tiger Nut Company. The Tiger Nut Company (if you didn’t know) are a small British company (check out their interview via Primal Eye Magazine to find out more) that LOVE – and I mean really love tiger nuts. Tiger nuts are a really amazing little superfood that isn’t actually a nut, in fact tiger nuts are actually tubers! They’re gluten-free, raw, Paleo, vegan, and packed full of wholesome nutrition, as well as being a fab source of resistant starch – a prebiotic that feeds your good gut bacteria.

Tiger nuts are naturally sweet and creamy and so are often used in horchata a.k.a. tiger nut milk. Horchata is made in several countries but the recipe that always appeals to me the most is the Mexican style horchata – it’s sweet, creamy, and flavoured with vanilla and cinnamon. When I looked around for tiger nut recipes I couldn’t find any recipes for a grain-free granola – which was the first thing that sprang to mind to use these little powerhouses for. So I combined my love of Mexican horchata with granola, added in a little almond extract as I usually associate a Mexican horchata with being made with almonds or rice, and hey presto here you have it – my Horchata Tiger Nut Granola!

This recipe requires you to soak your tiger nuts overnight in filtered water, just simply place them in a bowl and pour the water over until the tiger nuts are completely submerged. Do not cover the bowl with cling film – just leave to the air – and soak for 12-24 hours to soften.

Horchata Tiger Nut Granola
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Breakfast
Serves: 10
Ingredients
Instructions
  1. Preheat your oven to 180°C/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. Lightly grease a baking tray with coconut oil.
  5. Transfer your ingredients onto the baking tray and add the mixed seeds.
  6. Mix everything together and using a spatula spread the mixture thinly and evenly.
  7. 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’.
  8. 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.


The Tiger Nut Company stock everything from peeled tiger nuts to tiger nut flour and pre-made horchata, if you’d like to stay in the loop then why not follow them on one of the links below:

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