Happy Accident AIP Tiger Nut Breakfast Bread
Updated: Oct 6, 2019
A mildly sweet and delicious bread, born out of an attempt to make nut cheese out of tiger nuts...
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Ingredients:
1 3/4 c Tigernut flour
3/4 c + 1T filtered water
3 T avocado oil or melted coconut oil (refined)
1/4 tsp salt
Opt: 1 tsp Cinnamon
Opt: 1/2 tsp Wild Vanilla Powder (my #1 favorite go-to baking flavorizer!)
(Skip the garlic and lemon juice mentioned in video, that was in there because I thought I was making cheese 😄. I've adjusted the liquid here to make up for the missing lemon juice and adjusted the salt content.)
A note on the Tiger Nut flour:
I used Anthony's brand Tiger Nut Flour (currently $13.79/ lb) to make this bread which was very good, but it also got me hooked on tiger nuts and I started spending an awful lot of money to support my new tiger nut habit, lol!
So I searched the web far and wide, and the absolute BEST price per pound I could find on the web (when you get the free shipping) is from Tiger Nuts USA!
A 2.2 lb box is currently 23.99 which equates to only $10.90 per lb. That adds up to a lot of savings if you are a tiger nut addict like me...
Because you have to spend a certain amount to qualify for free shipping I usually pick up:
a box or two of flour (for meatloaf, breakfast farina and all kinds of baking),
some whole tiger nuts for making cobbler (They are a GREAT source of fiber that don't upset my sensitive stomach!),
plus some sliced tiger nuts because they are so good tossed over a salad or in a trail mix (or straight out of the bag)...
By the way,
peeled tiger nuts make a great snack for traveling, they are soft enough to eat like peanuts! So if you need an alternative to nuts as a snack, they are perfect.
If you still aren't sure whether or not to pick up some tiger nuts, here are some other fun ways to use them!:
Make your own Tiger Nut Butter!
Make Tiger Nut Milk and Flour!
Pear, Apple, Blueberry or Peach Cobbler!
Directions:
Blend all ingredients together in blender.
Pour into a cheesecloth or nut milk bag covered strainer (demonstrated in video) and let sit 12-24 hours in fridge.
Flip onto a broiler pan and bake at 350 degrees for 40 minutes.
Let cool, slice and toast individual slices before serving. These are great even a few days later, the bread dries out a bit and doesn't even need toasting.
Serving suggestion: Toast & spread with some fluffy whipped coconut butter! Sprinkle a little cinnamon and wild vanilla powder on top, yum!
(This bread really shines eaten as a breakfast bread- it is a bit too sweet and not firm enough to make a good savory sandwich bread. For that, I would recommend my O.M.G. It's Bread recipe!)
Stay tuned for "On Purpose" tigernut flour muffins coming in future!😄
ENJOY!💕💕
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As seen on Phoenix Helix's Recipe Roundtable #272