Low Iodine Tigernut & Coconut Granola
Total time1 hr 5 min
Prep time10 min
Cook time35 min
4.9(11)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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