Yesterday was a big day for me! I had my last class and completed the Wellcoaches Health & Wellness Coaching Core Training program. It’s been quite the experience and has had a huge impact on my own healing and personal growth. It’s also been incredibly fulfilling, as coaching has given me the space to work with people on this autoimmune journey in such an impactful and empowering way. Since I’m feeling pretty awesome and always up for celebrating, I thought I would share with you a special treat! This Tigernut AIP Berry Crumble is off the chain delicious! It’s easy to make and a healthy alternative to a traditional dessert crumble.
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Tigernut what?!
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. Discovering ingredients like tigernuts is one of my favorite parts of this paleo lifestyle. It’s so exciting to find and experiment with new ingredients, 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.
One of the things I’ve been focusing on lately is spending sometime grounding myself outdoors. I let some of my self-care essentials, like intentionally winding down my day outside, slip over the last few months as the stress and time commitment of school, business, blogging, hockey, and my day job took over. I whole heartedly enjoy listening to the birds and sounds of nature, disconnecting from my day, and soaking in some Vitamin D. It helps me to relax, refresh, and take on whatever’s next with a clean slate. One of my absolute favorite outdoor activities is going berry picking! Florida has THE BEST berries, particularly in the area that I live. Unfortunately my favorite organic strawberry farm closed before I even realized they were open this year, but blueberry u-picks start next weekend and I couldn’t be more excited. I CANNOT wait to make this crumble with fresh picked blueberries. For more about the joys and benefits of picking your own berries check out this post from last season.
Alright, let’s get to eating!
If you are following the elimination period of the Autoimmune Protocol be sure to use the starred* options. Tinstar Brown Butter will bring amazing flavor, but it’s an early reintroduction (ghee). I prefer to bake this right in my cast iron skillet, but you can use a glass baking dish as well. Tigernuts do have a slightly sweet flavor, so if you are trying to avoid extra sugar omit the maple syrup. It helps bring balance, but it’s delicious without it as well. This dish is meant to be eaten warm, but I think it’s even better cold the next day after all the flavors have a chance to make friends.
Tigernut AIP Berry Crumble (Paleo, AIP, GF)
Prep
Cook
Total
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.
This recipe was a Reader Favorite in the AIP Recipe Roundtable #117 hosted by Phoenix Helix. Check back to her site every Wednesday for a collection of community submitted AIP recipes.
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Kristina is a health & wellness coach & certified rehabilitation counselor who aims to empower individuals with autoimmune disease to heal, love, and thrive through a paleo & mindfulness based lifestyle. 
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