Tigernut Butter {AIP, Paleo, Nut-Free}
Servings: 16 people
Calories: 88kcal
Rich, smooth, creamy and nutty in taste. You won't believe this tigernut butter contains zero nuts. It's made with tigernut flour and your favorite oil.
Equipment
- 1 blender or food processor
Ingredients
- 1 cup tigernut flour
- ¼ cup coconut oil or avocado oil or palm oil
- 1 pinch sea salt plus more to taste
Instructions
- 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.Tigernut butter shelf life is 2 weeks (room temp) or 1 month (fridge).
Notes
For a neutral taste, use refined coconut oil (unrefined coconut oil tastes like coconut).
Stir before use. The tigernut butter will thicken if refrigerated. Thaw before using if chilled.
Nutrition
Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 5mg | Fiber: 10g | Calcium: 0.04mg | Iron: 5mg