I absolutely adore my AIP diet, and I shall never tire of consuming copious amounts of meat and vegetables. But there comes a time every now and then when you think/scream, MY GOD WILL SOMEBODY PASS ME SOME CEREAL. But what generic cereals lack in terms of nutrition, this granola makes up for tenfold. Yes, it's the humble tiger nut once again - is there anything these little guys can't do?

This cereal is sweet, crunchy and oh so nourishing, even more so when doused in home made tiger nut milk. You can follow the recipe to make the crunchy tiger nut base and then pretty much add in any other ingredients that take your fancy!

Makes 6 servings

Ingredients:

2 cups of soaked organic tiger nuts ( I soaked mine for 24 hours)
1 tablespoon of  melted coconut oil
1 tablespoon of maple syrup
1.5 tablespoons of chopped dried cranberries
1 tablespoon of dried blueberries
Zest of half a large orange
A pinch of Himalayan sea salt

Optional:

1 Teaspoon of cinnamon

You will need:

A food processor with slicer attachment blade

Method:

Preheat the oven to 200 degrees fan assisted. 220 degrees for conventional.

Line a large baking tray with baking parchment.

Drain and rinse the soaked tiger nuts. Take a half cup of the tiger nuts and chop them roughly into small chunks.

With the remaining 1.5 cups, add these to the food processor and use your slicer attachment to create thin slivers.

Add both the slivers and the chunks to the baking tray with the maple syrup, orange zest, melted coconut oil and pinch of salt. Give this a good mix with your hands to ensure that the maple syrup and oil is evenly coating the tiger nuts. At this point you can also add a teaspoon of cinnamon for extra sweetness.

Place the tray in the centre of the oven for 25-30 minutes. Every five minutes give it a good mix to ensure it is baking evenly. You will know they are ready when they are a golden brown colour and perfectly crunchy.

Remove the granola from the oven and allow to cool completely. Stir through the chopped cranberries and blueberries and you're good to go!

This is delicious served with ice cold tiger nut milk.

Transfer to an airtight container to store.

AIP breakfasts can be hard at the best of times. AIP, low FODMAP breakfasts are even more limiting. For me, a typical breakfast will often consist of leftovers from a previous dinner, or meat and salad. To many this is bizarre, but for me it is something I have become totally accustomed to. However, when summer is fading and cold mornings are creeping in, all I want is a nice warming bowl of porridge. I've been craving this so much recently I hit the Internet in search of an oatless alternative. Having attempted veggie based porridge previously, I was looking for something that tasted closer to the real thing. Creamy, sweet and a little on the stodgy side. I'm not one for a watery porridge.
Having used water chestnut flour (also known as singhara flour) in a spectacularly disastrous attempt at making flat breads, I recalled reading about its traditional use as
a medicinal porridge in Ayurvedic culture. The flour boasts an impressive array of nourishing health giving properties, vitamins and minerals. Rich in vitamin C, magnesium, calcium, iodine and iron, water chestnut flour is used traditionally to soothe digestive conditions, support thyroid health and used as a nourishing porridge for pregnant women.
What's more exciting is that it is both low FODMAP and AIP complaint.

You will find singhara flour on the shelves of your local international store or it is available online. I have posted a link below to the one that I use. Although costly - a little goes a very very loooooong way.

This warming bowl of loveliness, is my adaptation on the traditional singhara porridge.

Serves 3 or two generous portions

Ingredients:

3/4 cup singhara (water chestnut flour)
1/4 cup tiger nut flour
2 and a half cups of tiger nut milk
4 tablespoons of coconut oil
2 tablespoons of maple syrup
1 tablespoon of cinnamon

Method:

Sift your flours together and mix thoroughly.
Melt the coconut oil in a large saucepan over a low heat. Once melted, stir in your flour mix. Ensure that the flour is thoroughly combined with the oil - you should have a thick paste that will resemble almond butter. Pour in the milk and stir continuously. The flour will begin to absorb the milk and increase in size. Keep stirring until all the milk is absorbed. Add in your maple syrup and cinnamon. You will have a thick porridge consistency. Add more milk if you would prefer a thinner porridge. Serve immediately with topping of your choice.

A side note...Too much water chestnut flour may contribute to bloating and constipation. If you have particularly sensitive digestion you may wish to start with smaller serves to test your tolerance.