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0 Minutes


12 Servings




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.


  • 3/4 Cup Tigernut Flour, I used Pamela's, however, also recommend Anthony's!

  • 1/2 Cup Coconut Oil

  • 1 Tsp Cinnamon (Omit for Histamine Intolerance)


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.


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.

3. Store in an airtight container: Proper Storage instructions are listed here.


What ingredients can I substitute?
The coconut oil can be substituted with avocado oil, however, that will significantly change the taste of the recipe.


Refrigeration: While commercially processed nut butters often contain stabilizers to prevent oil separation, homemade versions may not have these additives. Therefore, it's advisable to store homemade nut butter in the refrigerator. This helps slow down the oxidation process, preventing the nuts from going rancid.
Airtight Container: Transfer the homemade nut butter to a clean, airtight container before storing it in the refrigerator. This minimizes exposure to air and moisture, which can contribute to spoilage.
Oil Layer: It's normal for nut butters to separate, with the oil rising to the top. Before using the nut butter, stir it thoroughly to recombine the oil with the nut solids. This can be more pronounced in natural nut butters that don't contain added stabilizers.
Avoid Contamination: Always use clean and dry utensils when handling homemade nut butter to prevent introducing bacteria or other contaminants.
Check for Freshness: Nut butters can go rancid over time, so periodically check for any signs of spoilage, such as off smells, unusual colors, or mold. If you notice any of these signs, discard the nut butter.
Freezing: If you don't plan to use the nut butter within a reasonable time frame, consider freezing it. Freezing can help extend the shelf life. Store it in a freezer-safe, airtight container, leaving some space at the top to account for expansion. These are my favorite freezer-safe airtight containers.
Labeling: Always label the container with the date when you made the nut butter. This helps you keep track of its freshness and ensures you use it within a reasonable time frame. These are perfect for labeling food containers, as they are dissolvable in the dishwasher.

*Remember that the shelf life of homemade nut butter may be shorter than commercially processed ones due to the lack of preservatives. It's essential to use good hygiene practices during preparation and follow proper storage guidelines to maximize the shelf life and maintain quality.