tigernut butter
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This Tigernut Butter is perfect for those with Nut and seed allergies (SUB OUT flax milk with milk of choice) and those following a Paleo or AIP diet! This butter is also coconut free and can easily be altered to fit the needs of diabetics. This recipe can be DOUBLED too!
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Ingredients
- 1/2 cup Tigernut flour
- 1/4 cup Preferred milk we used Good Karma flax milk (if you are allergic to seeds sub out for milk of your choice)
- 1 Tablespoon Tigernut oil
- 1/2 Tablespoon Maple syrup
- 1 Tablespoon Unsweetened cacao powder
- 1/4 teaspoon Vanilla
Directions
- Add all your ingredients to a processor and pulse for 20 seconds, open scrap down sides and pulse for another 20 seconds, until smooth.
- Place in a mason jar. It stays fresh for 3 weeks in the refrigerator.
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