While there aren’t many non-Paleo foods that I miss very often, yogurt and granola are definitely at the top of the list. I used to be obsessed with granola, especially gingersnap, and I still have cravings for a yogurt parfait topped with a good crunchy granola for breakfast sometimes. Add a drizzle of raw honey and it was a match made in heaven!
The problem though, is that most AIP granola recipes consist of just toasted coconut and maybe dried fruit. That doesn’t quite count as granola in my book. I wanted something that could replicate the crunch and different textures of traditional granola. After a little bit of experimentation, I settled on using sliced tigernuts and apple chips, which give this AIP granola the perfect amount of crunch, to satisfy all my granola cravings!
It’s slightly sweet and salty, crunchy, and has just a hint of a kick from the ginger.I have to warn you though, it’s addicting! I may or my not have eaten almost the whole batch the first time I made it. But with a good serving of healthy fats, protein and carbs, it’s the perfect snack to keep your blood sugar balanced and avoid an afternoon crash, while still indulging in something sweet!
I like to serve this granola with coconut milk yogurt and fruit, but if you don’t have access to an AIP friendly yogurt, coconut milk is a great substitute. It’s also delicious on it’s own and is the perfect on the go snack.Print
Grain-Free Gingersnap Granola (AIP, Paleo,)
2 c coconut flakes
¾ c tigernuts, chopped
¾ c apple chips, chopped
½ c raisins
2 tsp ginger powder
1 ½ tsp cinnamon
1 pinch of salt
2 tbs of coconut oil2 tbs maple syrup
1. Add all ingredients to a large mixing bowl and stir to combine.
2. Spread the granola mixture onto the lined baking sheet in one even layer, and bake at 325° F for 10-12 minutes, stirring halfway trough.
3. When the granola is lightly golden brown, remove from the oven and allow to cool completely before serving. Enjoy!
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