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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-bread
Tigernut Blueberry Peach Breakfast Bread
Print Recipe
A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
tigernut-blueberry-peach-bread
Tigernut Blueberry Peach Breakfast Bread
Print Recipe
A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Ingredients
Servings: slices or muffins
Instructions
  1. Preheat oven to 375 degrees. Grease a bread loaf baking pan with coconut oil. Line with parchment paper.
  2. 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.
  3. Combine the dry ingredients in a medium bowl, mix to blend evenly.
  4. 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.
  5. Add the wet ingredients to the dry, and mix til evenly combined.
  6. 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.
  7. 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.

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