Recipe for Tigernut Bread

Move over, banana bread! This moist, spongey loaf of vegan tigernut bread is sure to be your new favorite. Tigernut — a tuber front the sedge family — adds a subtle but fragrant nutty taste to the humble sweet bread loaf that has been a global staple for centuries. Our modern recipe is vegan, gluten free, lactose free, and delicious. This tasty loaf is incredibly easy to make and won’t last long on your plate; you may find yourself baking a new loaf each week!

This Tigernut Bread recipe is made with Natureul organic Tigernut Kasha in Crunchy Cacao flavor, adding grand notes of cocoa for a rich, chocolatey flavor without being overly sweet. Our Tigernut Kasha is made with 100% organic raw vegan ingredients and contains no preservatives, no added sugars or artificial sweeteners. It’s also naturally gluten free, lactose free and nut free — making it a great addition to wholesome versions of your favorite tasty treats.

Baking Notes

How to make a flax egg:

This recipe is made completely vegan thanks to using flax eggs as a binding agent rather than regular eggs. Making a flax egg is much easier than it sounds, and is an integral part of many vegan baking recipes. Thoroughly combine 1 tablespoon of ground flax meal with three tablespoons of water and let it thicken in the fridge for a minimum of 15 minutes. Don’t let it set for too long, though — leaving it to thicken for longer than 30 minutes will result in a completely congealed gel that won’t be a suitable baking substitute for eggs.

Customizing the recipe with alternative ingredients:

There are lots of easy swaps you can make to suit the recipe to your diet or mood; however, be aware that changes to this recipe could alter the end result, and not all swaps are diet or allergy friendly. If gluten is no issue, feel free to substitute gluten free flour for organic bread flour or an equivalent at a 1:1 ratio. You may also try swapping out the coconut milk for any number of plant-based milks or regular cow’s milk using the same measurement called for on the ingredients list below. In lieu of a flax egg, use ¼ cup unsweetened applesauce plus ½ teaspoon of baking powder, or simply use a real egg. Alternatives to coconut sugar include honey, stevia, or maple syrup, and the measurement remains the same no matter which of these alternatives you decide to use. To replace coconut oil, use the equivalent measurement in avocado oil or cooled melted unsalted butter. Happy experimenting!

Ingredients for Tigernut Bread

Makes 1 loaf.

• 1 cup Natureul Tigernut Kasha - Crunchy Cacao flavor
• 1 ½ cups gluten free measure-for-measure flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups coconut sugar
• 1 flax egg (see above for instructions)
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup coconut oil, melted and then cooled to close to room temperature
• 1 cup coconut milk
• Optional: a tasty mix-in! We recommend ¼ cup cacao nibs, chocolate chips, chopped walnuts or chopped dates, 1 teaspoon of cinnamon or nutmeg, or ¼ cup of melted chocolate folded in at the end to create lush ribbons throughout the bread. Experiment with different combinations to create your own flavors!

Allergy information: This recipe contains coconut.

Step by Step to your TIgernut Bread (How to make it correctly)

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a standard 1 lb loaf pan with parchment paper and grease with oil.
3. In a large mixing bowl or stand mixer, carefully combine the tigernut kasha, flour, baking powder and salt. If using a stand mixer, use it on a low setting so as not to throw the ingredients out of the bowl.
4. In a small or medium bowl, whisk together the flax egg, coconut oil, vanilla extract, applesauce, and coconut sugar. Slowly add the coconut milk, continuing to whisk until the liquids are fully incorporated.
5. Slowly add the liquid mixture to the dry ingredients while stirring continuously until a fully incorporated batter forms.
6. Optional: at this point you can gently fold any mix-ins using a silicone spatula. Be careful not to over-fold, or heavier additions like chocolate chips or pieces of fruit will sink to the bottom. Fold just enough to ensure an even distribution of ingredients throughout the batter.
7. Carefully pour the batter into the greased pan and use the spatula to smooth it into place, making sure it’s evenly spread all the way across.
8. Bake in the preheated oven at 350 degrees for 45 minutes, rotating the loaf pan around the 20-minute mark to ensure an even bake.
9. Check to make sure it’s done by inserting a toothpick into the center of the loaf. If it comes away clean or with only a few crumbs, it’s done! If the toothpick comes out with batter or lots of crumbs, put it back in the oven for five minute increments until a fresh toothpick comes away clean.
10. Once removed from the oven, let the loaf rest uncovered for 10 minutes before slicing into it (we know it’s tough to wait when it smells so good! It will still be warm — and much easier to slice properly — after it’s been given a chance to cool and release steam.)
11. Enjoy your fresh-baked bread with a generous layer of your favorite flavor of Natureul Tigernut Spread! Buy it here.

Storing Tigernut Bread

Once completely cooled, wrap the remainder of the loaf tightly in an eco-friendly beeswax wrap and store in an airtight container at room temperature for up to four days.

Freeze as a whole loaf or as individual slices for up to 3 months and reheat in ten second bursts in a microwave on the high setting just until warmed to your liking. Alternatively, you can thaw from frozen on the counter until room temperature or toast in the top rack of the oven at 350 degrees until it reaches desired temperature and color.