Soak sliced tigernuts overnight. Before using drain and pat dry. If using whole tiger nuts, soak, pat dry and slice in food processor.

Preheat oven to 325°. Line a large baking sheet with unbleached parchment paper.

In a large mixing bowl, add (pre-soaked/sliced) tiger nuts, chia seeds, coconut flakes, flax meal, sunflower seeds, coconut sugar and cinnamon. Stir together. Next add melted butter and maple syrup. Stir until well combined.

Spread mixture evenly on the parchment paper. Bake for 15 minutes. Gently stir. Bake for another 15 minutes. Check to see if the granola feels dry and lightly brown. If not, bake for another 10-15 minutes. Check frequently.

Remove from the oven and set it on a wire rack to cool. Wait until completely cool before stirring. Cooled granola should have formed large clumps.

Trouble-shooting Limb Granola: If your granola is still not crisp after completely cooling, stick it back in the oven for another 5-10 minutes. Wait carefully.

Store in an airtight container in the pantry for a couple days. To keep fresh store the container in the refrigerator for up to 2 weeks.