Tigernut Berry Crumble (Gluten Free, Paleo, AIP)
/Tigernut Berry Crumble is off the chain delicious! It’s easy to make and a healthy nut-free alternative to a traditional dessert crumble.
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Tigernut Berry Crumble
prep 10 mins
cook 30 mins
total 40 mins
yield 6-8 servings
Ingredients
2 cups strawberries, fresh or frozen
2 cups blueberries, fresh or frozen
3/4 cup of tigernut flour
1 lemon, juiced
2 TBS maple syrup
1/4 cup Tinstar Foods Brown Butter, lard*, or coconut oil*, melted
1 tsp Primal Palate Apple Pie Spice or ground cinnamon*
1/4 tsp Himalayan pink salt
*Strict AIP option, brown butter (ghee) and nutmeg (apple pie spice) are reintroductions.
Instructions
Fresh Fruit:
Preheat oven to 350 degrees.
Toss strawberries, blueberries, and half of the lemon juice in a 8x8 baking dish or 8 inch cast iron skillet.
In a medium bowl mix flour, remaining lemon juice, maple syrup, brown butter, apple pie spice, and salt until well combined. Sometimes tigernuts really soak up liquid, so if your batter is dry add another tablespoon of brown butter or water until you have a moist smooth batter.
Using a small spatula spread batter over the fruit in an even layer.
Bake at 350 for 30 minutes or until the crust is golden brown. Serve warm.
Frozen Fruit:
Preheat oven to 350 degrees.
Heat strawberries and blueberries in an 8 inch cast iron skillet over medium low. Cook until softened and slightly warm, stirring regularly.
Drain the majority of the liquid and reserve. You want to do your best to drain most of the liquid so your crumble is not watery. Add half of the lemon juice to the berries and stir.
In a medium bowl mix the flour, remaining lemon juice, maple syrup, brown butter, apple pie spice, and salt until well combined. If the batter is dry add some of the reserved cooking liquid until you have a moist and smooth batter.
Using a small spatula spread batter over the fruit in an even layer.
Bake at 350 for 30 minutes or until the crust is golden brown. Serve warm.
About the Ingredients:
Tigernuts aren't nuts, they are mini sized tubers that grow underground like a peanut. They come with a similar flavor and nutritional punch as nuts, but they don't have the allergenic qualities that make nuts difficult for so many people to consume. It's so exciting to find and experiment with new ingredients like tigernuts, especially when I wrap my head around the idea of baking with a vegetable.
Tigernuts made up 80% of our paleolithic ancestor's diet, and for good reason. These small tubers were an easy source of fat and carbohydrates, important for keeping energy stores flowing. Tigernuts are also high in resistant starch, providing the prebiotic fuel for a healthy gut microbiome.
