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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
Being gluten-free and dairy free now for three years, I have mastered how to create a flourless and dairy free life, however, removing nuts and seeds when my symptoms flare the most is usually the hardest. There are so many key nutrients that come from them, as well as fiber and healthy fats. Thankfully, contrary to their name, Tigernuts are not a nut at all. They are small tubers that grow underground and are perfectly AIP Compliant. They can be eaten alone, or even blended into a flour, or a nut butter. Which I present the below- two ingredient Tigernut Butter to you.
INGREDIENT SUBSTITUTIONS
Coconut Oil: The coconut oil may be substituted with avocado oil- however, this will definitely change the flavor profile of the nut butter in the end, as coconut oil provides a bit of flavoring to the tigernut flour based butter.
HOW TO MAKE THE DISH
1. Add the ingredients to a blender: Add the Tigernut Flour, Coconut Oil, and Cinnamon (if using) to a blender. Since you are blending flour and oil, an extremely high powered blender is not necessary for this- however, I do recommend this Ninja.
2. Blend until Smooth: Blend the ingredients until a buttery consistency forms. This should take about 2-3 minutes.
