Tigernut Butter {Nut-Free, Paleo, AIP}

Tigernut butter has a smooth, creamy texture and comes together in a few minutes. Make this 2-ingredient, allergy-friendly recipe or customize it and make it your own.

Jump to:

• Why You'll Love Homemade Tigernut Butter:
• What is Tigernut Flour?
• Recipe Steps Using Tigernut Flour
• Tigernut Butter {AIP, Paleo, Nut-Free}
• FAQs

Why You'll Love Homemade Tigernut Butter:

• You only NEED 2 ingredients to make Tigernut butter that tastes similarly nutty like a plain peanut or almond butter spread.
• You can use this tigernut butter as a 1:1 substitute in your favorite recipes. For example, these chicken-skewers get grilled then coated in an Asian-inspired tigernut butter sauce and these Tigernut Butter Protein Bars will remind you of the popular Tiger's Milk bars.
• It's nutritious! Tigernut butter is a healthy, filling AIP snack that you can enjoy over AIP pancakes with bananas and honey or enjoy right off the spoon!
• You can customize your own jar of tigernut butter easily. Try flavoring with maple syrup, vanilla extract, carob powder, raisins, cinnamon, or coconut butter.
• This recipe is Paleo, Grain-Free, Gluten-Free, Nut-Free, Dairy-Free, Vegan, and AIP.

What is Tigernut Flour?

Tigernuts are tubers native to Africa and the Mediterranean region that grow as nodules underground. They are rich in fiber and protein and are naturally allergy-friendly.

They contain potassium, magnesium, fiber, and iron and have a natural sweet, nutty flavor.

Tigernut flour is essentially ground tiger nuts. It performs a lot like almond or oat flour in AIP or gluten-free recipes. Since it is a high-fiber, high-protein flour, it works best when combined with a starch like tapioca or cassava flour.

Recipe Steps Using Tigernut Flour

While I initially thought to grind whole tigernuts in my blender, I realized that the tiger nut tubers are rock hard and better suited for granola or enjoying as a snack. I decided to try the tigernut flour route instead.

As it's already ground into a powder, Tigernut flour is far more convenient for small batch tigernut butter because it only needs to be rehydrated and then blended into a smooth texture.

After testing a few methods, here's the best way:

STEP 1: WARM OIL IN A POT OVER MEDIUM HEAT.

You can use palm oil, avocado oil, or coconut oil (refined or unrefined). **By warming the oil first, I find that you get a slightly creamier texture.

STEP 2: COMBINE THE WARM OIL WITH THE TIGERNUT FLOUR IN THE BLENDER OR FOOD PROCESSOR. BLEND ON HIGH FOR 1 MINUTE.

Scrape the sides of the blender or food processor if needed. Taste and increase the amount of oil if you need a thinner consistency. You can add a pinch of salt, to taste.

STEP 3: BLEND FOR ANOTHER 1 MINUTE OR UNTIL SMOOTH AND CREAMY.

STEP 4: STORE IN A JAR WITH A LID AT ROOM TEMPERATURE.

Remember, this is a plain ol' Jane recipe that can be adapted to your tastes. If it needs something, try adding a little salt or maple syrup until it tastes just right.

FAQs