Low Sodium Tigernut & Coconut Granola

Total time1 hr 5 min

Prep time10 min

Cook time35 min

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Ingredients

8 servings

2 cups whole tigernuts
1 cup unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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½ cup unsweetened coconut flakes
3 tbsp coconut oil, melted
3 tbsp maple syrup
1 tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla powder
½ cup unsulfured dried cranberries or raisins

Instructions

1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the tigernuts, shredded coconut, and coconut flakes. Add the melted coconut oil, maple syrup, Ceylon cinnamon, ground ginger, sea salt, and vanilla powder. Stir until every piece is evenly coated.

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