Pardon me while I wax nostalgic for a few moments…
I’m thrilled to share my most recent spin on an entirely grainfree paleo/AIP hot cereal with this Banana Tigernut N’Oatmeal. It’s creamy, naturally sweetened, scrumptious breakfast-y goodness. Seriously, guys, I’m B-A-N-A-N-A-S for this recipe.
First, a few words on the tigernut, which was totally off my radar until Dora of Provincial Paleo posted her molasses cookies recipe (swoon!) for which the base is tigernut flour. Say what? It’s not actually a nut, making it #totesAIP? Okay, cool. I’m down with that.
A little more research revealed that the tigernut (or “earth almond”) is a tuber. The nutritional information on the package I purchased of skinned and ground tigernuts, which were grown without herbicides and pesticides, lists tigernut flour as a good source of potassium, magnesium, protein, and iron. Plus it’s high in fiber. Winning.
A couple of tablespoons of tigernut flour is a superb addition to this hot cereal as its flavour is slightly sweet and subtly nutty. While I don’t plan on introducing large amounts of ground tigernut into my diet on a regular basis, I am always interested in trying new AIP-friendly ingredients like this one.
Banana Tigernut N'Oatmeal (Paleo, AIP, Vegan)
Author: Martine Partridge
Recipe type: Breakfast
- 1 c cauliflower rice
- ½ c shredded coconut
- 1 can coconut milk (guar gum and BPA free)
- 1 large banana, mashed
- 2 tbsp. tigernut flour
- In a medium sauce pan, combine coconut milk, cauliflower rice, and 2 tbsp. of tigernut flour.
- Bring to a gentle boil, reduce heat, and simmer for 12-15 minutes.
- Add the mashed banana. Simmer for 2-3 more minutes.
- Serve hot topped with sliced bananas and a sprinkle of cinnamon.