This granola fudge was my Easter weekend treat. It took all of 5 minutes to throw together 1 hour to set and about 45 seconds to devour. It is sweet, rich, creamy and totally delicious - not  to mention versatile. I used 2 different granolas from Lucy Rocks to fill and top each bar of fudge. Both granolas are not only paleo perfect but also utterly scrummy. I have listed below recipes for Paleo, AIP and low FODMAP variations of the fudge.

All recipes make 1 block of fudge as pictured but you could divide your mixture between different moulds.

You will need:
A food processor
Baking paper
A small dish or mould - I used a baking dish measuring 3 x 6.5 inches

Ingredients for blush crunch granola fudge:
3/4 cup tiger nut powder
1/2 tablespoon of almond butter (my favourite is meridian)
2 tablespoons of coconut oil (my favourite is lucy bee) plus half a cup of melted coconut oil
1 teaspoon of maple syrup
A pinch of sea salt
1/2 cup of Lucy Rocks Blush Crunch Granola (plus extra for decoration)


Method:
Line your dish or mould with baking paper and set to one side.

Add the tiger nut powder, almond butter and 2 tablespoons of coconut oil to a food processor and blend until a smooth paste forms. This will look like a thick nut butter. Add to this the salt, maple syrup and melted coconut oil. Blend again thoroughly until you have a smooth consistency. Transfer the liquid to a bowl and stir in 1/2 a cup of granola - combine thoroughly so that the granola pieces are evenly distributed throughout the fudge. Pour the fudge mixture evenly into your mould/dish. You can then decorate the top of the fudge by sprinkling more granola over the surface. Place in the fridge for an hour to set. Remove, admire, demolish.

Ingredients for golden granola fudge:
3/4 cup of tiger nut powder
1 tablespoon of carob powder (can sub for chocolate)
2 tablespoons of coconut oil plus half a cup of melted coconut oil
1 teaspoon of maple syrup
A pinch of sea salt
1/2 a cup of Lucy Rocks Golden Granola (plus extra for decoration)

Method:
Add the tiger nut powder, carob powder and 2 tablespoons of coconut oil to the food processor. Blend thoroughly to create a smooth paste the consistency of nut butter. Add the salt, maple syrup and melted coconut oil to the paste and blend again until smooth. Transfer this mixture into a bowl and stir through 1/2 a cup of golden granola, ensuring it is spread evenly throughout the fudge. Pour this mixture evenly into your lined mould/dish. Sprinkle additional granola over the surface to decorate and refrigerate for an hour until set.

Ingredients for AIP, low FODMAP fudge:
1 cup of tiger nut powder
2 tablespoons of coconut oil plus half a cup of melted coconut oil
A pinch of sea salt
A teaspoon of maple syrup
1/2 cup of freeze dried strawberries (plus extra for decoration)
* If you can tolerate it adding a tablespoon of almond butter makes the fudge even more creamy!

Method:
Add the tiger nut powder (almond butter if you can tolerate) and coconut oil to the food processor and blend until it forms a smooth paste. Add the salt, maple syrup and melted coconut oil and blend again to form a smooth consistency. Transfer the mixture to a bowl and stir in the freeze dried strawberries, ensuring that they are evenly spread throughout the fudge. Evenly pour the fudge mixture into your lined mould and place in the fridge for an hour until completely set.

Each bar of fudge will keep in the fridge for up to 4 days....if it lasts the long.

When I set about making these, I had absolutely no idea what I intended to create. As the story goes, I was lying in bed one Saturday morning and decided I fancied a cookie. Better still, multiple cookies. It then occurred to me that these cookies should probably be sandwiched together with some kind of creamy filling. This was all the motivation I needed to leave the bed and hit the kitchen. With a few adaptations to one of my previous biscuit recipes, these delicious tiger nut whoopie pies were born.

'Whoopie what?' I hear you cry. A whoopie pie is a kind of cakey cookie. Not crunchy, but soft and chewy and sandwiched with a scrumptious filling. If you haven't tried one, your world is about to change.

Makes 15 whoopie pies

Ingredients:

For the cookies
2 level cups of tiger nut powder
2/3 of a cup of arrowroot powder
1 level teaspoon of bicarbonate of soda
A pinch of salt
Just shy of 1 cup of melted coconut oil
4 dessert spoons of maple syrup
2 level tablespoons of gelatin powder.
3 dessert spoons of ground ginger
1 heaped teaspoon of cinnamon

For the filling
1 cup of sifted tiger nut powder
2 tablespoons of coconut oil
1/4 cup of tiger nut milk

Method:

To make the cookies
Pre heat your oven to 200 degrees or 180  for fan assisted.

Line a baking tray with a sheet of baking parchment.

Start by adding all the dry ingredients in a mixing bowl and thoroughly combine.

In a separate bowl add the maple syrup to the melted coconut oil and stir to combine. Sprinkle the gelatin powder over the surface of the liquid and whisk immediately to ensure thoroughly combined with the liquids, you do not want clumps of gelatin!

Pour the liquids into your dry mix and fold together. Fold slowly in a figure of eight whilst turning the bowl to ensure everything is completely combined until a dough forms. Use your hands to form small balls of dough, slightly smaller than a golf ball. Place these onto the baking sheet and use your hands to press them into biscuit shapes. They will spread slightly when cooking so leave some space between each biscuit.

Put these in the middle of your oven and bake for 15-17 minutes. After this time they will be starting to turn golden brown. Remove from the oven and leave to cool and firm up.

While the cookies are cooling you can make the filling.

Add the powder and coconut oil to a blender and blitz until it forms a silky smooth nut butter. Add the milk and blend again until combined. Transfer this mixture to a bowl and leave to one side to firm up a little.

Once the cookies are completely cool, spoon a little (or a lot) of the filling into the centre of one cookie and spread to the edges in an even layer. Sandwich with another cookie and voila! The perfect AIP whoopie pie.

These will keep in an airtight container for up to 3 days.

Having mastered the art of the sweet AIP biscuit, I thought it was time to turn my hand to the savoury variety. I was never much a fan of biscuits with cheese and I am offended by those bone dry crackers that people seem to enjoy slathered in margarine. However, post coeliac diagnosis I discovered the humble oat biscuit and my savoury biscuit world changed forever. The real kick in the teeth then came when I discovered I was also intolerant to oats. Never one to shy away from a bizarre culinary challenge, I decided I would make my own oats. Without oats. Bare with me please, I haven't lost my mind.

If you follow my blog you will have noticed that there is very little that you cannot do with a tigernut. With this in mind, I set about creating my own tigernut oats. The result is a buttery, crumbly, slightly sweet yet savoury biscuit. Perfect with AIP cheese, delicious on its own or better still to accompany my chicken liver pate.

You will need:
A food processor
Baking paper

Ingredients:
1 cup of soaked and drained organic tigernuts - soak for 24 hours
1 cup of water
2 tablespoons of tigernut powder
1/3 cup of arrowroot powder
A generous pinch of salt
2 sprigs of finely chopped fresh rosemary
1/2 cup of melted coconut oil
1 dessert spoon of powdered gelatin

Method:

Preheat oven to 180 degrees for fan assisted, 200 degrees for conventional.

To make the oats, add the tigernuts to your food processor with half a cup of water and blitz on high speed until the tigernuts begin to break down. Add the rest of the water and pulse until you have an oat-like consistency. Transfer this mixture to a sieve and rinse the tigernuts making sure to drain off any excess water.

Spread the oat mixture evenly across a lined oven tray and bake in the centre of the oven for 20 minutes, turning frequently to ensure they are baked evenly. Once the oats are a crisp golden brown, remove from the oven to cool. You will also need to remove any larger pieces of tigernut that remain. Transfer to a large mixing bowl.

Add the tigernut powder, arrowroot, rosemary and salt to the oat mixture and combine thoroughly. Add the melted coconut oil to a seperate bowl and sprinkle the gelatin over the surface. Whisk immediately to ensure there are no clumps in the mixture. Pour the liquid into your dry mixture and mix thoroughly to combine.

Line an oven tray with baking paper. Take a small handful of the mixture at a time - roughly the size of a golf ball and press into a  biscuit shape on the paper. The biscuits may spread slightly when cooking so do not make them too thin to start with. Bake in the centre of the oven for 18 minutes or until turning golden brown. Remove from the oven to cool and firm up.

These will keep well in an airtight container for up to 4 days. Enjoy!

My lord this is so scrummy. As I am unable to tolerate nuts, seeds and legumes, any kind of nut butter is out for me. But my faithful tiger nut has rescued me once again. I really don't know how I'd function without these little guys.

Tiger nuts are naturally sweet so you also have the added benefit of not needing  to add any additional sweetener. You can also play about with how much salt you add depending on how savoury you want it. I personally like to leave it quite sweet, even when use it as a veggie dip.

The tiger nut powder from The Tiger Nut company is absolutely the best to use when making this. I prefer not to use the flour for this as the texture can be too brittle.

Ingredients:

1.5 cups of  sifted tiger nut powder ( I pass mine through a sieve to make sure it is silky smooth)
4 tablespoons of coconut oil
2 pinches of Himalayan sea salt (add more  to taste)

Method:
Add all ingredients to a food processor and blend until you have a smooth thick paste. It really is as simple as that. I guarantee after the first mouthful you wont be able to resist scoffing the whole lot.

This has to be the easiest snack ever, and is my go-to when I fancy something crunchy and salty. It also makes a great side dish to accompany your Sunday roast, and makes a change from bland boiled kale. Kale is packed with Vitamins A, K and C and loaded with essential minerals - calcium and iron. What's not to love?

Ingredients:

100g Kale - you can remove the stems if you prefer. Weirdly, I quite like them.
3 tablespoons of extra virgin olive oil
A good pinch of Himalayan sea salt

Method:

Preheat the oven to 180 degrees fan assisted.

Line a large baking tray with baking paper and spread the leaves across the tray. Sprinkle the salt over the top and drizzle with the olive oil. Use your hands to mix the kale and oil thoroughly so the leaves are coated. Place the tray in the centre of your oven and bake for 12-15 minutes until crispy.

As a variation you can replace the extra virgin olive with garlic oil for garlic crisps. You can also add ground ginger to the original recipe for spicy crisps...the crispy possibilities are endless.