Having been on so many other restrictive diets, I am familiar with using unusual ingredients and methods to come up with something edible.  Many of the recipes for the Autoimmune Protocol can work, sometimes with slight adaptation, for the SPPP.

I looked at several different AIP recipes for granola, and because of ingredients I did/did not have, took some of the ideas and did my own thing.  I didn’t really even measure, so this is approximate.

  • 2 ripe bananas, mashed
  • 3/4 cup flaked and/or shredded coconut, unsweetened (I used a combo)
  • 3/4 cup tigernut flour
  • 1/2 cup sunflower seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt

Combine to make a thick batter (if necessary, add more flour or coconut to make a spreadable consistency).  Spread about 1/2″ thick on a parchment-lined baking sheet.  Bake at 350 degrees for 20 minutes.  After this time, it should be firmed up.  Chop it up into chunks with a spatula, spread evenly on the pan, and put back in the oven for another 15 or 20 minutes, or until your preferred level of crunchy/chewy is reached.


I realize tigernut flour is a specialty ingredient that few people are likely to have in their pantry (btw, tigernuts are not nuts at all, they are tubers).   I happened to have some from my stint with AIP.  You could try using coconut flour, although it will act differently.  It absorbs moisture like crazy and I don’t think you’d need as much of it.  Or perhaps ground flax or hemp seeds would work.

I consider this a snacking granola, but you could try it with some compliant coconut or hemp milk if you want to eat it like cereal.

Take this recipe and make it fit your diet:

  • For AIP, omit the sunflower seeds and add more coconut or chopped tigernuts.  Add dried fruit if you tolerate it.  Also make sure you are using alcohol-free vanilla.
  • For Paleo, add nuts and dried fruit as desired.  If you don’t have tigernut flour, try using finely ground almond flour.