Tiger Nut Breakfast Bars

Soak the tiger nuts in hot water for 20 minutes, then drain thoroughly and chop them into smaller pieces.

Ingredients

240 mL of Tiger Nuts

475 mL of Hot Water

Equipment

Chefs Knife

Colander

In a bowl, combine the chopped tiger nuts, dried fruit, coconut flakes, and 21g of coconut flour. Stir in the honey until the mixture is well incorporated.

Ingredients

30 mL of Tiger Nuts

120 mL of Dried Fruit

120 mL of Desiccated Coconut

21 g of Coconut Flour

60 mL of Honey

30 mL of Coconut Oil

Equipment

Bowl

Spread the mixture into an oven-safe dish, pressing down firmly to compact it, and bake for 1 hour.

Equipment

Casserole Dish

Oven

Remove from the oven and let cool. Once cooled, process the mixture in a food processor until it reaches a coarse, crumbly texture.

Equipment

Food Processor

Oven

In a small bowl, bloom the gelatin in 1 tablespoon of lukewarm water for two minutes, then stir in 1 tablespoon of hot water until completely dissolved.

Ingredients

15 mL of Hot Water

15 mL of Water

15 mL of Gelatin

Equipment

Bowl

Melt the coconut oil in the microwave. In a large bowl, combine the coarse crumb mixture, the remaining coconut flour, the melted coconut oil, and the dissolved gelatin. Mix until thoroughly combined.

Ingredients

30 mL of Desiccated Coconut

30 mL of Coconut Flour

30 mL of Coconut Oil

30 mL of Gelatin

Equipment

Microwave

Bowl

Line a baking dish with parchment paper, press the final mixture firmly into the dish, and bake for another hour. Allow to cool completely before slicing into bars.

Equipment

Casserole Dish

Oven