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Boy, am I excited to finally be able to share this with you guys. Before I was gluten free I was a granola NUT. I made humongous batches of it for myself and hubby, batches so big they lasted weeks. When I cut out grains, I stopped. It seemed so expensive, making those huge batches with nuts. And when I switched to the AIP Diet, I thought for sure my granola days were over. Initially, for sure, when I was following it strictly, it didn’t make sense to make it – but now (well when I’m not battling candida) it is a welcome treat. And let me tell you – this Berrylicious AIP Granola is da BOMB. Both hubby and daughter scarfed it down, with rave reviews. Trust me when I tell you that this will be a beloved treat, for you and any non-AIP people as well.
This granola features tigernuts. These have been a real godsend for me – although the first time I bought them, I ate a TON and had some stomach issues (bloating, irritability) as a result. Even though I don’t have IBS or SIBO, I still had trouble digesting large amounts of them. Today, I can definitely tolerate tigernuts in smaller amounts (who should be eating half a bag of tigernuts in a day anyway?! Not this girl!)
Like many touted “wonder foods”, there are pluses and minuses to tigernuts. They are not a nut at all, but a root vegetable or tuber, hailing from Africa.
A resistant starch, tigernuts can help improve our cell’s ability to utilize insulin (aka improve insulin sensitivity) which can reduce risk of diabetes and other disease. They also increase satiety and will feed the good bacteria of the gut.
Even if you have IBS or SIBO, you may find resistant starch works for you – or not! According to Norm Robillard of the Digestive Health Institute, there isn’t a definitive “one answer suits all” when it comes to RS.
Basically, like much of the healing process, the response to resistant starch will be individual – try it and see how you feel!
For sweetener, I used 3 Tbsp honey (but you could totally sub maple syrup to make this vegan-friendly). I made this with my non-AIP family members in mind, but I think you could absolutely use 1 Tbsp or even non if making just for you or for those who don’t mind a “less-sweet” granola. See more detail under Recipe Notes, below.
I love that this Berrylicious AIP Granola can be enjoyed so many ways! Atop your favorite yogurt, for cereal, or just as is! Great for traveling and packing for kids’ lunches., it’s a totally delicious and easy snack.
What You’ll Need for This Recipe:
- variety of freeze-dried blueberries (I used a combination of blueberries, strawberries and raspberries)
- refined coconut oil (refined is always the way to go when baking, in my opinion, and I love that this size lasts forever!)
- shredded coconut
- coconut flakes
- honey or maple syrup
- cinnamon (Frontier is where I buy many spices and herbs, including cinnamon because I use it so much.)
- sea salt (Real Salt is my go-to)
- alcohol free vanilla extract (omit for strict AIP)
- baking pan
- unbleached parchment paper or silicone mat
Berrylicious AIP Granola (AIP + Paleo + Vegan)
Granola is back on the AIIP menu! This Berrylicious Granola is loaded with flavor and crunch, thanks to tigernuts and a mix of freeze dried berries. Totally delicious, it'll be a big hit for you and all non-AIP friends and family! AIP + Paleo and vegan.
- 1 cup tigernuts, soaked overnight
- 1/4 cup shredded coconut
- 2 Tbsp refined coconut oil
- 1 Tbsp honey (sub maple syrup for vegan)
- 2 cups coconut flakes
- 1 cup any combination of dried / freeze-dried berries (I used 1/2 cup raspberries and 1/4 cup blueberries + strawberries)
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 2 Tbsp maple syrup or sub honey
- 2 Tbsp refined coconut oil
- 1/2 tsp vanilla extract (omit for strict AIP)
Soak tigernuts overnight or roughly 12 hours.
When ready to make granola, preheat oven to 300 degrees. When tigernuts have finished soaking, drain and process in a food processor for several minutes, pulsing until broken down. The goal is to break them into chunky pieces, not purify or reduce them to total crumbles.
Add shredded coconut, maple syrup or honey, coconut oil and pulse a few times, just until combined.
Pour into large bowl and add coconut flakes (remember they aren't the same as shredded coconut). Stir until well-combined.
In a small bowl, mix together coconut oil, maple syrup or honey and vanilla. Pour over granola mixture and mix well.
Spread granola onto a large baking pan covered with parchment paper or a silicone mat. Bake for 20 minutes, turning at 10. Will keep for several weeks in an airtight container at room temp. Enjoy!!!
Recipe Notes: Made this way, the granola will be sweet without being cloying - but if you are looking to limit or lower your intake, feel free to make it with either 1 Tbsp sweetener - or even none! Feel free to experiment with the amount - since the tigernuts and berries both have a natural sweetness to them, the granola can be an entirely satisfying treat without!