Snacking is one of the trickiest parts of following the autoimmune protocol — most grab-and-go options are loaded with grains, nuts, seeds, or additives that simply don't work. This trail mix sidesteps all of that by leaning on toasted coconut flakes, tiger nuts, and a trio of unsweetened dried berries for a mix that's genuinely satisfying without any of the usual problem ingredients. Tiger nuts bring a pleasantly chewy, slightly sweet bite that makes you forget you're missing anything at all. A quick toast in the oven at 325°F deepens the flavor of the coconut and gives the whole mix a warm, caramelized quality that store-bought snacks rarely achieve. A drizzle of honey and melted coconut oil ties everything together, with a whisper of Ceylon cinnamon and sea salt rounding out the flavor beautifully. Once it cools and sets on the parchment, it's ready to portion into an airtight container for easy snacking all week — and with six servings per batch, you'll have plenty on hand when hunger strikes between meals.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Spread the coconut flakes and chopped tiger nuts in a single layer on the prepared baking sheet. Toast in the oven for 6–8 minutes, stirring once halfway through, until the coconut is lightly golden at the edges and fragrant — watch closely in the final 2 minutes, as coconut flakes can brown quickly.
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