Step 1

Take 1.3 cup of tigernuts and soak them in a bowl of water overnight.

Step 2

Soak the dried black currants or any of your dried fruit in warm water for at least 30 minutes before use in the recipe. This will help remove dirt and any oil or sugar residue.

Step 3

Once soaked discard the water, place the tigernuts in a food processor and pulse a few times until they resemble chopped nuts.

Step 4

You can also thinly slice them with a knife if you prefer larger pieces.

Step 5

Preheat oven to 300F. Line a baking tray with parchment paper.

Step 6

Into a large bowl toss chopped and sliced tigernuts, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, flaxseed meal, dried black currants, coconut cream (room temperature) or oil, the sweetener (if you use any) and salt.

Step 7

Use a spatula to stir and combine.

Step 8

Spread your grain free nut free granola mixture evenly on the prepared baking tray. Spread the granola in a single thin layer or use two baking trays if needed.

Step 9

Bake for 40 minutes, stirring halfway through with a spatula. Your grain free granola is ready when is slightly golden brown and crisp.

Step 10

Cool down for 15 minutes on the tray then stir in the dried freeze fruits (I used raspberries and bananas).

Step 11

Transfer your cool granola into a glass jar. Store up to 3-4 weeks. This recipe makes about 4-5 cups of granola.