Are you guys following Rachel Mansfield? Girl is a GENIUS. I found her page a couple months ago and have been so enamored with her feed, but only recently actually started making her recipes. I have to say (in all honesty… I haven’t met her or anything), they really are as good as they look! And they’re healthier than they look, which is a major added bonus!
I started making her grain free chocolate chip banana bread first and seriously flipped out. No grains, oils, or butters and the only added sugars are the chocolate and a tablespoon of honey/agave/maple syrup! My friends and I loved it so much. “How is it so moist?” “Is this really healthy? I don’t believe you.” My sister and I polished off the first loaf by ourselves in a day, and over the course of eight days, I made five loaves. I even messed up one loaf and forgot the tablespoon of honey, but it was still tasty. That got me thinking about how to tweak this recipe to make it even healthier.
I had a bag of Organic Gemini TigerNut Flour that I had meaning to experiment with and had been so stumped on how to use it, so this was the perfect opportunity. I’d recently been introduced to tigernuts and the Organic Gemini brand and love this ‘new’ darling superfood. It’s really very old and used to comprise 80% of our Paleo ancestors’ diet around 2 million years ago
Tigernuts are not nuts; they are actually small root vegetables that are rich in prebiotic fiber. Prebiotics, which I’ve also recently been introduced to, help to fuel probiotics (so they help aid all the yogurt, kombucha, sauerkraut, etc. that you eat). There are many other benefits to tigernuts, and you can find them here on the Organic Gemini website.
Rachel’s original recipe calls for 1/3 cup of coconut flour, but for this loaf I subbed it out for 1 cup of Organic Gemini TigerNut Flour. The flour is really just ground organic tigernuts; all goodness and no other additives. I was so nervous about this sub but couldn’t be happier with the way it turned out!
Tigernut flour is self-rising, so it created a fluffier banana bread. The tigernut flour made the loaf a little bit ‘grittier’ (not as smooth as the coconut flour), but I really didn’t mind at all as I felt it made it more hearty. I was also full and satisfied after one slice! Granted, it was a pretty hearty slice, but this was the main difference I felt between the two recipes. With the coconut version, I always wanted to keep going back for more slices and could never stop myself; with the tigernut version, I felt full pretty quickly, probably because tigernuts are so high in fiber.
I definitely will still be making Rachel’s version, but my tigernut flour version is now a new favorite. Check out the recipe below and let me know what you think!
Tigernut Grain-Free Banana Bread
Prep time: 10 minutes
Bake time: 30-40 minutes
Wet ingredients (step 2):
- 2 large or 3 medium ripe bananas
- 2 eggs at room temperature
- ½ cup Wild Friends creamy nut butter (use any one or combo you want; I use a combo of creamy almond, peanut and sunflower!)
- 1 tbsp honey/agave/maple syrup (can omit if you want it to be lower in sugar… but it’s only a tbsp!!)
- Splash of vanilla extract
Dry ingredients (step 3):
- 1 cup Organic Gemini organic tigernut flour
- ½ tsp baking soda
- ½ tsp cinnamon
Additional, optional but highly recommended ingredients:
- ½ cup chocolate chips or chunks (as dark or as milky as you want)
- Elemental Superfoods superfood crumble (I used the peanut butter chocolate one)
- Crazy Richard’s PB squeeze packs
Preheat oven to 350F. Line the bottom of a loaf pan with parchment paper and oil the sides.
Combine all five wet ingredients in a large mixing bowl with a mixer or whisk.
Combine all three dry ingredients in a separate bowl, and slowly fold it into the wet ingredients, mixing/whisking until fully combined.
Step 4 (optional):
Fold in ½ cup of chocolate chips or chunks.
Pour mixture into loaf pan and bake for 30-40 minutes or until sides are brown/ toothpick comes out clean.
Optional: take out the loaf after around 20 minutes and add Elemental Superfoods superfood crumble on top, then continue baking the remaining amount of time (10-20 more minutes).
Step 6 (optional):
Once cooled, drizzle Crazy Richard’s PB out of the single serving squeeze packs on top for extra prettiness and deliciousness J The single serving squeeze packs are my trick for getting the drizzle just right!
Tigernut research from Organic Gemini
Recipe adapted from Rachel Mansfield’s Grain Free Banana Bread recipe