(AIP • Snack • Topping • Breakfast Add-On)
These Sweet Crunchy Tigernut Clusters are like granola’s cool AIP cousin — all the crunch, none of the grains. They’re toasty, golden, and just sweet enough to trick your taste buds into thinking you’ve earned dessert for breakfast. Sprinkle them on yogurt, crumble over fruit, or eat straight off the tray like a rebel.
They also happen to make your kitchen smell like a fancy bakery met a maple forest. (If I could bottle that scent, I’d retire tomorrow.)
Sweet Crunchy Tigernut Clusters
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a bowl, mix roasted tigernuts and coconut flakes.
- Melt & mix: In a small saucepan, melt maple syrup and coconut oil over low heat. Stir in cinnamon, vanilla (or vanilla bean powder), and sea salt.
- Coat & toss: Pour syrup mixture over tigernuts and coconut, stirring until evenly coated and glossy.
- Bake: Spread onto the baking sheet in a thin layer and bake 10–12 minutes, stirring once halfway through, until golden and fragrant.Cool completely: Let cool on the sheet for at least 20 minutes — they’ll crisp up beautifully as they cool. Break into clusters once firm.
- Cool completely: Let cool on the sheet for at least 20 minutes — they’ll crisp up beautifully as they cool. Break into clusters once firm.
- Store: Keep in an airtight jar at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Notes
🍴Serving Info & Macros
- Yield: 6–8 servings
- Serving Size: about ¼ cup
- Calories: ~145
- Fat: 9 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
Values are approximate and can vary depending on ingredient brands, substitutions, and the number of “chef’s samples” that mysteriously vanish mid-recipe.
My Tiny Kitchen Favorites
These are the pantry staples that make my recipes work (and my RV oven slightly less dramatic):
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Disclaimer (a.k.a. The “I’m Not Your Doctor” Part)
I’m not a doctor or a nutritionist — just a woman who loves her comfort food and believes healthy eating doesn’t have to taste like cardboard. My husband is under the care of a licensed physician for his autoimmune disorders, and everything you see here is based on what works for us (and what keeps him happily fed without setting off alarms).
Please always check with your healthcare provider before making changes to your diet — especially if you’re managing autoimmune conditions, allergies, or any other medical issues. I’ll handle the cozy recipes and humor; you handle the medical side with your doc. Deal? ❤️
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