Certified organic • Gluten-free • No additives • No preservatives • No refined sugar • Raw • Vegan
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. Buckwheat is also an alkalizing food, balancing the pH levels in our bodies so that our blood can effectively transport oxygen and other vital nutrients for optimal functioning.
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.
A new kind of granola
Pour our tigernut granola out of the box and enjoy on its own 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 and tigernut granola recipe
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. After that it’s perfect to slice and serve. 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