Tigernut flour is something I had heard of often, but never used, until I needed an option without almond flour, gluten, any grain flours, or nut flours. I also had to omit eggs in this case, which are substituted here with “chia eggs” – and it worked! This is a dense, moist bread, almost crumb cake like. If your kids are missing muffins on an elimination diet, give this a try in small muffin tins. I’ve baked it here as a sweet bread.
This tigernut flour recipe is easy on the gut – it’s compatible with auto-immune Paleo (AIP) and modified Specific Carbohydrate Diets (some SCD users can comfortably enjoy this flour).It’s low FODMAPS too – which means it may work for toddlers emerging from FPIES restricted diets. Of course, always check with your care team before going forward.
Tigernut flour is not from nuts at all, but from a root vegetable which is roasted then ground into a fine powder. Tigernuts were a food source for humans thousands of years ago! The flour yields a nutty earthy taste and texture. It’s a great source of gut-helping prebiotic fiber as well as minerals like iron, zinc, potassium, and magnesium – plus some protein too.
This flour can be a little hard to find, but it can be had on line. In my region in Boulder, Colorado, I found it at my favorite Natural Grocers. It’s also always available on amazon and Organic Gemini Tiger Nut Flour is the brand I have tested in this recipe. If it just isn’t available, the recipe works well by using 2/3 cup potato starch flour, 1/3 cup tapioca flour, and 1/3 cup coconut flour instead (omit the oat flour).
Tigernut Blueberry Peach Breakfast Bread
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A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Preheat oven to 375 degrees. Grease a bread loaf baking pan with coconut oil. Line with parchment paper.
Combine chia seed with water in a small bowl and set aside. Allow chia seeds to gel for at least five minutes while you prepare other ingredients.
Combine the dry ingredients in a medium bowl, mix to blend evenly.
In another bowl, whisk together the melted coconut oil, vanilla, almond milk, and honey. Then stir in the chopped peaches and softened blueberries, followed by the soaked chia seeds. Make sure fruit is room temperature or warm, otherwise it will cause melted coconut oil to harden and it won't blend well.
Add the wet ingredients to the dry, and mix til evenly combined.
Scoop batter into prepared baking pan. It will be sticky. Press to smooth to an even surface in the pan. Dust cinnamon lightly on top. Option to drizzle thin strand of pure maple syrup on top also, and spread into thin layer.
Bake x 30 minutes for bread, and 20 minutes for muffins. Top and edges should be browned and toothpick will come out clean except for fruit. Bread will have hollow sound when tapped and top will be firm.
Recipe Notes
For peaches, you can use canned as long as organic and thoroughly rinsed of all packing juices. You can use frozen thawed fruit as well if preferred.
Substitutions: If avoiding all grains and you would like to omit oatmeal, option to substitute oat flour with 1/4 potato starch flour and 1/4 cup tapioca flour; or, sub oat flour with 1/3 coconut flour instead for SCD compliance.
I bought peaches too early and this Summer Peach Blueberry Cobbler was the answer. My husband was right. “Don’t buy those, June is too soon. They look great but they will not ripen.” He was right. We had a whole case of beautiful looking, organic peaches in mid June. After trying to eat one or two, we gave up. The skins were dehydrated and showing mold. The flesh had great flavor but was so hard the pits couldn’t be separated out. We tried putting them in paper bags to ripen, no go. I couldn’t bare to toss them all out. After perusing recipes from several favorite sources, this is the amalgam I came up with, and it’s delicious!
Peaches and blueberries are problem solvers in my pediatric nutrition practice too. Obvious benefits are antioxidants and vitamins, but I like to find healthful, non-sugary carbohydrate sources that picky eaters will enjoy (besides cheese crackers, bread, sugary granola bars, etc). If your kids won’t touch the fresh fruit, this is a good recipe to try. Blueberries are a low FODMAPs fruit, meaning kids with gas, bloating, FPIES, or reflux may do okay with them. And, both peaches and blueberries are “legal” on the Specific Carbohydrate Diet, meaning that they are easy to digest in the upper small intestine, where Candida and other disruptive microbes don’t like to hang out. These fruits won’t feed yeast or dysbiosis much if at all. When both are cooked as in this recipe, they become even more digestible.
Summer Peach Blueberry Cobbler (Paleo)
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A luscious summer treat without all the sugar and junk. Amazing warm out of the oven with some coconut whipped cream or dairy free ice cream option like Coconut Bliss Vanilla. If your peaches are too firm for eating, cooking them slightly and then baking as is done in this recipe solves the problem. The fruit becomes sweeter and texture-perfect.
A luscious summer treat without all the sugar and junk. Amazing warm out of the oven with some coconut whipped cream or dairy free ice cream option like Coconut Bliss Vanilla. If your peaches are too firm for eating, cooking them slightly and then baking as is done in this recipe solves the problem. The fruit becomes sweeter and texture-perfect.
Rinse blueberries and remove any stems. Set aside. Grease a 9 x 12 glass baking dish with butter, ghee or coconut oil. Heat oven to 350.
Skin and pit the peaches, and cut them into chunks. You can skin peaches via one of two ways: Blanching (skin pulls off easily) or, by peeling the skin off the raw fruit with a sharp knife. To blanche and skin peaches, follow these steps: https://www.wikihow.com/Blanch-Peaches Be sure to remove pits.
Add water and honey to a pot, place over medium heat and stir to blend together evenly. Add just the peaches. Cook on medium heat to reach a low simmer, about ten minutes. Let peaches cook long enough to soften the flesh. If already ripe and soft, heat through enough to see a simmer emerge, eg 5 minutes.
Make a space in the center of the pot by clearing the fruit away. Add the arrowroot or tapioca starch, and mix it with the liquid. Continue medium heat and low simmer, and blend starch evenly with the liquid to thicken it. Then stir the peaches til evenly distributed throughout the thickened liquid. Cover and remove from heat.
In a food processor, place the GF oats, pumpkin seeds, almonds, flax meal, coconut sugar, cinnamon, stevia, and salt and process to a coarse powder. Add ghee or coconut oil and pulse again briefly, til evenly blended. Substitute additional nuts (cashew, macadamia, walnut) if you want to omit the oats for full Paleo. If these nuts are unsafe, omit oats and increase almonds, flax meal, and pumpkin seeds to make up the lost volume.
Place cooked peaches and rinsed blueberries in the greased baking dish. Spread topping from food processor generously over all. Bake 25-30 minutes. Top should look golden brown and crisp.
Recipe Notes
For Paleo option, omit gluten free oats and substitute walnuts or macadamia nuts. If these are not safe for your household, simply increase the other topping ingredients to make up volume lost by removing oats.
Canned peaches may work in a pinch, use peaches that have no added sugars or syrup. You'll need two 15 oz cans.
