Tigernut Granola Nopal
No added sugar
When we were creating this gluten-free granola recipe, we thought what would an ideal morning look like. The result?
- Delicious snack made with exotic, nourishing plants
- Activated seeds and sprouted buckwheat for your gut health
- A small amount keeps you satisfied for longer
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 fiber. Tigernuts have prebiotic properties, meaning they help to feed the good bacteria in your gut for a better digestion and energy boost.
Sprouted buckwheat is naturally energizing 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.
Commonly found in Mexican dishes, nopal cactus is rich in fiber, 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.
How to enjoy
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.
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!
- Servings per Container 8
- Serving Size 1/3 cup
- Calories 100
- Total Fat 3g
- Saturated Fat 1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrate 12g
- Total Sugars 5g
Free standard delivery to the United States of America on orders over $60.
- Standard deliveries arrive in 3-5 working days
- For next day US delivery, order before 12pm PT Monday to Thursday
- You can return your order for any reason within 14 days
For more details visit Erbology Orders.