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Tigernut Granola Nopal

Tigernut Granola Nopal

A wholesome crunch

When we were creating this gluten-free granola recipe, we thought what would an ideal morning look like. The result is a delicious snack made with raw plants and no added sugar.

Box size 220g | 7.8 oz

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Erbology

Certified organicGluten-freeNo added sugarNo additivesNo preservativesRawVegan

Ingredients

24% tigernuts, dates*, sprouted buckwheat*, apples*, raisins*, sunflower seeds*, 10% chia seeds*, linseeds*, 10% nopal powder*, pumpkin seeds*, nutmeg*, clove*, cinnamon*, cardamom*, vanilla extract*, sea salt. *Certified organic. This product may contain traces of nuts, sesame, mustard seeds, soy and celery.

Why you’ll love our tigernut granola

Actually not a nut but a sweet veggie root, tigernut is packed with iron, magnesium and fibre. Tigernuts have prebiotic properties, meaning they help to feed the good bacteria in your gut for a better digestion and energy boost.

Learn more about tiger nuts

Sprouted buckwheat

Sprouted buckwheat is naturally energising and gluten-free. It’s a source of magnesium, iron and vitamin B-6. Sprouting makes it easier for our bodies to digest, increases the amount of nutrients and helps buckwheat form co-enzyme Q10.

Nopal cactus

Commonly found in Mexican dishes, nopal cactus is rich in fibre, calcium, magnesium and flavonoids – phytonutrients that help our bodies fight oxidative stress.

Note: This product is not intended to diagnose, treat, cure or prevent any disease.

A new kind of gluten-free granola

Enjoy our gluten-free granola straight from the box or use as a breakfast cereal with milk, yogurt or a smoothie. 

Store in a cool, dry place. Once opened, consume within 10 days.

Pumpkin pie

Cut your medium-sized pumpkin into quarters. Cut in small cubes and boil in slightly salty water until it softens. Add 1 star anise. In the meantime, prepare the crust. Add 1 pack Erbology Organic Tigernut Granola with Nopal Cactus and pulse a few times. Then add ½ cup golden or jumbo raisins and 1 1/3 tbsp virgin coconut oil and mix until the mixture starts to come together. Pour the mixture into a pie pan. The mixture should easily stick together. Take the pumpkin out and strain.

Heat a pan and add ½ tsp coconut oil, add the pumpkin cubes and use a spatula to mash. Add 1/2 cup coconut milk to the milk. In a separate cup, mix 2 tbsp chickpea flour with the remaining 1/4 cup coconut milk. Pour this over the heated pumpkin puree and add 1/4 cup (plus a little extra) coconut sugar, 1 tsp agave nectar, ¾ tsp cinnamon, seeds from 1 vanilla pod and a pinch of nutmeg and cloves. Whisk well over heat, then turn off heat and let it cool. Pour the pumpkin puree into the crust and let it cool in the fridge for 10-15 mins. Slice, serve and enjoy!

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14g
Fibre
10g Tissue growth
Protein

  • Servings per Container 5
  • Serving Size 45g
  • Nutrition Per 100g
  • Calories 373
  • Total Fat 11g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 31g
  • Total Sugars 19g
  • Protein 10g
  • Fibre 14g

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