Batch cooking is essential to most following an AIP diet, and very worthwhile for all. Its also helpful when batch cooking, to create something versatile. Thats what inspired this recipe. I aimed for a simple bread that I could use for anything and everything. From hamburger buns, to flatbread, even a pizza base, this all purpose dough can perform it. Fresh out of the oven, it reminded me a lot of cornbread. Because of the tigernuts, the bread does come out more on the sweet side, but by simply omitting the blackstrap molassas, it definitely works as savory as well!
Its quick, easy, and you’ll find you probabably always have all the ingredients on hand. And did I mention, Its COCONUT FREE? I wanted to avoid coconut, and cassava as it seems those two ingredients are in everything AIP and broaden my use for tigernuts.
Tigernuts are not actually nuts, but tubers that grow in the soil under the grounds surface. Noted as the most nutritionally dense tuber in the world, they offer a plentiful source of amino acids, vitamins C and E, magnesium, potassium and are 33% fiber! Originating in Ancient Egypt, but also playing a vital role in Africa and Europe, these little bulbs have sustained generations for thousands of years.
I recently made a batch of fresh Rhubarb Marmalade and tried it out on a slice of this bread. What a treat to enjoy while sipping a cup of chamomile tea outside in the evening! You can find the Marmalade recipe Here.
- 2 cups Tigernuts or 3 cups Tigernut flour
- 1/2 cup Arrowroot powder
- 1 tsp Baking Soda
- 1/2 tsp Himalayan Sea Salt
- 2.5 tbsp Beef Gelatin
- 1/2 cup Avocado Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Backstrap Molasses
- 1 cup hot Water
Pre- Heat your oven to 400 degrees. In a high speed blender or food processor, grind your tigernuts. Add all your dry ingredients to a large bowl and mix. Add your oil, vinegar and molasses and stir until combined. At this point it will look crumbly, dont be afraid to get your hands in and mix it well! Once uniform, begin adding the hot water about 1/4 cup at a time. When all the water is added, your dough is complete!
At this point, you may shape the dough for your particular use. Hamburger buns, biscuits, wraps, get creative! This particular time, I chose to spread it out onto a cookie sheet over some parchment paper. I used a spatula to pat down the dough to achieve a flat top. I also separated the dough from the sides of the pan slightly, so the edges would be straight.
Bake at 400 degrees for 15 minutes.
I would love to hear how else you choose to use this recipe in your kitchen. Don’t shy away from commenting!
Two Gnomes Table 
Looks yum 🙂
LikeLike
Thank you! You should definitely try it.
LikeLiked by 1 person
Hi. Wondering if you think almond flour would work instead of the tigernut flour. I plan to order beef gelatin soon. I have never tried it. Thanks for the recipes!
LikeLike
Hello Joyce! The flours are similar when ground, I assume it would work! However, because almonds are not AIP, I have not tried it. Almond flour might be a little more dense, maybe begin with just 2 cups of the almond flour, and work your way up if needed. Good luck, and let us know if it works for you!
LikeLike
Thank you Steffanie. How did you find out what foods you could not eat. I’m trying to figure it out on my own, but it’s tough. Your recipes look delicious and I can’t wait to try some of them!
LikeLike
Of course! I’m so sorry to hear you are having difficulties with food. Long story short; after 7 years of daily pursing new ideas on how to feed myself, I was finally successfully diagnosed with a few autoimmune diseases. I’ve also got pretty severe gut disbiosis (SIBO) and some other issues related to ongoing and untreated autoimmune diseases. So for myself, I have found an elimination diet to be most effective. By my doctors reccomendation and under his supervision, I’ve eliminated most food groups to quite a severity, and have just now began the process of reintroducing. The reintroduction process will highlight foods that I have an issue with and also allow me to see which foods my body tolerates. I hope that helps. If you have any further questions, feel free to email me. 🙂
LikeLike
Thank you so much for your information. I’m trying to figure out what bothers me, but I have a hard time eliminating!!!
LikeLike
You’re so welcome! Eliminating is a very difficult process. It requires time, patience and discipline – not easy after you’ve struggled for so long! But I’ve found eliminating to be the most reliable method. Unfortunately blood work does not always prove helpful. Most of my allergies and sensitivities did not come up in my blood work.
LikeLike
Can you use something else besides molasses? Maple syrup maybe? Or is it not thick enough?
LikeLike
Absolutely! The gelatin is what will hold this together, the molasses is only for flavor- to keep it mildly sweet. You may omit, or substitute for honey or maple syrup if you’d like the bread to be more on the sweet side.
LikeLike
Hi! Do you think I could use one egg instead of the beef gelatin? I’ve reintro’d eggs and am fine with them. Unfortunately, I’m sensitive to beef 😕
LikeLike
How exciting!!! So happy for you 🙂 but bummed your sensitive to beef. I dont think there would be an issue with that. It might turn out slightly more crumbly – but you won’t know until you try! Let me know if it works for you.
LikeLike
I’m going to try it out this morning. I’ll let you know how they turn out!
LikeLike
Ok, so, I made this with two eggs and used honey instead of molasses. It’s delicious. It has a bread texture. Next I will only bake for about 12-13 minutes as mine are a little drier. Will be so good with fruit spread, avocado and bacon. It’s sweet but not overly sweet. Thank you so much for sharing!
LikeLike
I love it! Thank you for sharing your modifications and letting us know how it worked out.
LikeLike