TigerNut Bread Recipes

Tiger Nut Bread 

If you like a heavier bread, try this recipe:

Size pan: 4.5 X 8.5

6 pastured eggs

2 tbsp honey/maple syrup/your sweetener of choice

¼ cup TigerNut Oil or any vegetable oil 

½ tsp apple cider vinegar 

1 cup + 3 tbsp TigerNut Flour

¼ cup chia or flax

1 tsp baking soda

½ tsp sea salt


Preheat oven to 350°F.

Beat the eggs, sweetener, oil, and vinegar together in one bowl.

In a separate bowl, combine flour, chia/flax, baking soda, and salt.

Mix dry ingredients slowly into the wet ingredients.

Pour batter into a parchment paper lined loaf pan and bake for 35-40 minutes.


If you like a softer bread, try this recipe:

3/4 cup tahini

6 pastured eggs

2 tbsp honey/maple syrup/your sweetener of choice

1/4 cup TigerNut Oil

1/2 tsp apple cider vinegar

1/4 cup ground flax

3 tbsp TigerNut Flour

1 tsp baking soda (gluten-free)

1/2 tsp sea salt


Preheat oven to 350°F.

Blend the tahini, eggs, honey, coconut oil, and apple cider vinegar.

In a separate bowl, combine the flax, flour, baking soda, and sea salt.

Mix the dry into the wet, pour into a parchment-lined and greased loaf pan and bake for 35-40 minutes.

Remove from oven and allow to cool in pan for 10 minutes.

Remove from pan by pulling up on the parchment.

Allow cooling completely.


Both versions will last for at least a week in the fridge and longer in the freezer. Enjoy!



4 Responses

Marky Mander
Marky Mander

December 19, 2018

HI, FOLKS, FORGOT TO ADD THAT FOR SWEETENER I USED ORGANIC AGAVE NECTAR, AND I ALWAYS PLACE MY POWDERS IN WITH MY LIQUID, SUCH AS, THE SODA, SALT, VINEGAR, OLIVE OIL, ETC. THEY TEND TO INCORPORATE MUCH BETTER IN A MORE UNIFORM WAY AND GET MIXED INTO EVERY PART OF THIS DENSE BATTER. AND IT IS A BATTER. IT LOOKS ENTIRELY TOO RUNNY TO MAKE GOOD BREAD, AND THAT IS DECEPTIVE. IT ROSE IN THE CENTER SO BEAUTIFULLY BUT IT DID NOT DO SO WELL ON THE SIDES. THAT WAS WHY I WAS GOING TO TRY EITHER A 5 X 6 INCH PAN OR MAKE A DOUBLE RECIPE AND COOK IN A LARGER PAN. THANX, MARKY

Marky Mander
Marky Mander

December 19, 2018

Hi, folks, Just went Paleo about a month ago. wonderful results, but i did miss my bread. i found the first recipe a bit dense but it did taste great. did not agree with my tummy so i tried the lighter version. i think in the first dense bread the problem was its density with Flax and Chia seeds. i was not used to so much fiber. so this lighter one i cut the fiber down to about a teaspoon and then added organic pecan meal. if you have no way to grind your pecans or if you just prefer not to, then i suggest using the HEB organic pecan pieces. this bread was fabulous. it seemed to improve as it matured in the frig. i made sandwiches and toasted it and made French toast with almond milk and eggs and vanilla and a cinnamon. it was really great. it calls for a total of 1\4 C. flax and chia seeds. and i tweaked it by using the equivalent of a quarter cup of some flax and chia seeds and the rest was pecans. i made sure to add the salt because that aids in the leavening process and you have no big air bubbles in your lovely bread. that was the only thing i changed in the second lighter recipe that called for Tahini,. it does not call for a certain pan size so i baked it in one of my smaller bread pans but i believe i am going to double the recipe and see how that works out in a bigger bread pan. i am going to try a version of coconut flour and tigernut and add some mashed avocado to it and reduce my tahini a bit. we will see how that turns out!
Enjoy, Marky ;))

jody young
jody young

August 16, 2017

I really like this bread. Its easy and uncomplicated. For interest I added fruit and nuts/seeds and had good results. The flour tastes nice but the actual ‘nut’ is rather unpalatable.

Mrs beauty smooth
Mrs beauty smooth

July 07, 2017

I tried the softer recipe and it was really nice and fluffy.

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