There’s been a revelation in the world of AIP baking, and I cannot take credit for it. Rebecca from Lichen Paleo, Loving AIP has a recipe for No-Nut Tigernut Spread (aka homemade AIP nut butter). I was a little skeptical but I had to try making it because I knew it would be totally awesome to have an AIP nut butter sub. The results astounded me; this recipe basically tastes like almond butter!
Now I love to bake with almond butter, so I decided to try my hand at some AIP baked goods with a tigernut butter base. Everything I’ve made with it has been phenomenal, and I’ve also figured out how to make the nut butter coconut-free; I just subbed mild-tasting olive oil for the coconut oil. I think the reason it works so well is that making the flour into a spread concentrates the prebiotic fiber content. As a result, it can mimic eggs really well! These muffins are the fluffiest and most-like-non-paleo AIP muffins that I have made so far! I know you’ll love them!
- 1/2 cup [url href=”http://lichenpaleolovingaip.com/no-nut-tigernut-spread-aippaleosugar-free/” target=”_blank”]tigernut butter[/url] (follow the link to find the recipe for how to make homemade tigernut butter. If you can’t have coconut oil – which the recipe calls for – then sub a mild oil like refined olive or avocado)
- 1/4 cup water
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B00A64NAJ8/ref=as_li_ss_tl?keywords=organic%20applesauce&qid=1458510392&ref_=sr_1_6_a_it&sr=8-6&linkCode=ll1&tag=coituppa-20&linkId=73fa0b065c3a35727dd40df515edbc25″ target=”_blank” rel=”nofollow”]unsweetened applesauce[/url]
- 1 teaspoon cinnamon
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B000F9ZM5Y/ref=as_li_ss_tl?keywords=plantain%20flour&qid=1458510417&ref_=sr_1_1_a_it&sr=8-1&linkCode=ll1&tag=coituppa-20&linkId=8b658023f33ecdb814ca7bd800e5db53″ target=”_blank” rel=”nofollow”]plantain flour[/url]
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B00HTPQUCG/ref=as_li_ss_tl?keywords=water%20chestnut%20flour&qid=1458510425&ref_=sr_1_1_a_it&sr=8-1&linkCode=ll1&tag=coituppa-20&linkId=e2baf5e28ac3d3c712fe4e5381fab3bf” target=”_blank” rel=”nofollow”]water chestnut flour[/url]
- Pinch salt
- 1/2 teaspoon baking soda
- Preheat the oven to 350° F and grease a mini muffin pan.
- In a mixing bowl, mix together the tigernut butter, water, and applesauce.
- Add the cinnamon, plantain flour, water chestnut flour, salt, and baking soda. Mix well.
- Divide between 8 mini muffin cups.
- Bake for 20-25 minutes.
Do you think I could use cassava flour instead of the plantain and chestnut flours?
This is such a creative idea! They look like super tasty muffins too. I also like baking with almond butter so cool you discovered tiger nut butter works too!
I LOVE that you use the Tigernut spread as an egg substitute, brilliant!
Hi! Your ingredients list has a comment about coconut oil but it’s not actually listed as an ingredient. The list of instructions doesn’t mention it either – thought you might like to update it!
I’m referring to the coconut oil that the recipe for homemade tigernut butter calls for (I link to it in the recipe). I’ll change it to make that more clear.
It is in the tiger nut butter recipe