Tiger Nut Breakfast Bars

12 steps · 2h 40m total

1. 01

   Preheat and Soak Nuts

   Preheat your oven to 280°F (140°C). Meanwhile, place the tiger nuts in a bowl and cover them with hot water, letting them soak for 20 minutes.
2. 02

   Drain and Chop Nuts

   Drain the soaked tiger nuts thoroughly, then chop them finely.
3. 03

   Combine Dry Ingredients

   In a mixing bowl, combine the chopped tiger nuts, dried fruit, coconut flakes, and 3 tablespoons (21g) of the coconut flour.
4. 04

   Add Honey

   Pour in the honey and mix everything until it's well combined and slightly sticky.
5. 05

   Press into Dish

   Spread this mixture evenly into an oven-safe dish, then press it down firmly to compact it into a solid layer.
6. 06

   First Bake

   Bake for 1 hour, then remove the dish from the oven.
7. 07

   Cool and Crumble

   Allow the baked mixture to cool completely. Once cool, transfer it to a food processor and pulse until it forms a coarse crumble.

   Aim for small, even pieces; if they're too large, the bars might not hold together later.

8. 08

   Bloom Gelatin

   In a small bowl, sprinkle the gelatin over 1 tablespoon of lukewarm water. Let it sit for a minute or two to bloom, then stir in another 1 tablespoon of hot water.
9. 09

   Melt Gelatin and Oil

   Stir the gelatin mixture until it's completely melted and smooth. While that's happening, melt the coconut oil in the microwave until liquid.
10. 10

    Combine Crumbles

    In a large bowl, combine the coarse tiger nut mixture with the remaining coconut flour.
11. 11

    Mix and Press

    Pour the melted gelatin and coconut oil over the dry ingredients. Mix everything thoroughly until the crumbles are evenly coated and cohesive.

    Line a baking dish with parchment paper, then transfer the new mixture into it. Press down very firmly to create a compact, even layer.

12. 12

    Second Bake and Cool

    Bake the bars for another 1 hour. Once baked, remove them from the oven and let them cool completely in the dish before slicing into individual bars.

    Store the finished bars in an airtight container to keep them fresh.