Low FODMAP Tigernut & Coconut Granola
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups whole tigernuts
- 1 cup unsweetened shredded coconut
- 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
- ½ tsp vanilla powder
- ½ cup unsulfured dried cranberries or raisins
Ingredient noteA serving of up to about 1 2/3 tablespoons of dried cranberries is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!