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 (SCD, some of users of which 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 starchy 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.
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 350 degrees. Grease a bread loaf baking pan with coconut oil.
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.
In another bowl, whisk together the melted coconut oil, vanilla, and honey. Then stir in the chopped peaches and softened blueberries, followed by the soaked chia seeds.
Add the wet ingredients to the dry, and mix til evenly combined.
Scoop batter into prepared baking pan and 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.
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.
Think lamb is too strong tasting for your kids? Not sure how to prepare it? These are easy, really yummy, and taste wonderful with or without buns – and definitely without ketchup (IMO)! Serve with Dijon mustard, thick slabs of the best tomatoes you can find, thin cucumber slices, and yogurt or manchego cheese if your family tolerates dairy. If not, skip the dairy and top with fresh arugula sprigs, chopped basil leaves, and minced olives or tapenade.
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Combine all ingredients together in a mixing bowl and mix thoroughly with your hands or with a potato masher. For the lemon, grate the rind, then chop off the portion of the lemon that was grated and chop it to a fine mince. Add both the grated rind and the minced whole lemon to the mixture.
Form four large patties or eight small ones for sliders or kid-size burgers.
Oil a hot grill or place a thin layer of high heat olive oil in a skillet. Cook 2 minutes on each side to brown.
Turn heat to medium and cook another 2 minutes for medium-rare or 3-4 minutes more for medium.
Sounds like a mouthful of a combination, but boy does it work. Ground turkey, ground pork, shredded sweet potato and shredded carrot, lots of fresh ginger… and more. Once you’ve got all these ingredients, these meat and veggie balls are easy enough. Serve over whatever works – gluten free noodles, basmati rice, or as a slider on a Paleo bun.  Another grain free option is to make buns with Chebe mix – perhaps not precisely Paleo, but tasty and easy. With the sauce, this is a great meal. Kids who like spicy will go for these, and you can dial up or down the heat according to your family’s palate.
Pork and Turkey Thai Veggie Meatballs
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A spicy twist on the usual meatball, with a savory blend of turkey and pork
For the meatballs: Peel the sweet potato and wash and peel the carrots. Using a shredder attachment on a food processor, shred both. You can also use a grater to shred by hand.
Place shredded veggies with the rest of the meatball ingredients in a large bowl. Use your hands or a potato masher to combine.
Heat a large oven safe saucepan or skillet to medium high heat (an iron skillet is perfect for this!). Place in it 1-2 teaspoons coconut oil or sesame oil. Using an ice cream scoop or large spoon, shape meatballs. You will have 12-15 large meatballs. Brown them on all sides.
While these are cooking, in a medium bowl, blend all sauce ingredients together with a wire whisk, until evenly combined. When meatballs are browned, remove from heat, and pour the sauce over them.
Place the meatballs in sauce, in the saucepan, in the preheated oven for 15-20 minutes, or until cooked through. Garnish with chopped cilantro and green onions.
