Homemade Cinnamon-Apple Nut Bread (using TigerNut Flour)

TigerNut FlourThis Cinnamon-Apple Nut Bread is so moist…it is kind of a cross between a bread and a bread pudding. Also, heated up, this would be great with a scoop of my homemade Cinnamon Ice Cream!

I recently received a bag of TigerNut Flour from Organic Gemini. I not only had never tried this type of flour, but had frankly never heard of it. I find it a little more substantial than coconut flour so I can’t wait to try it on some pancakes. Also, if the coconut flour flavor is a turn-off for you, TigerNut flour may be your solution.

So here are some things I learned:

“Organic Gemini TigerNut Flour can be used in most baking and smoothie recipes, adding a sweet and nutty flavor!

TigerNuts are not actually nuts but small root vegetables. Around 2 million years ago in the heart of Africa, our Paleo ancestors relied heavily upon this super-root, making up to 80% of their diet.

TigerNuts are the #1 wholefood source of resistant starch, an essential PREbiotic fiber that resists human digestion and becomes fuel for our PRObiotics.”

Homemade Cinnamon-Apple Nut Bread

Homemade Cinnamon-Apple Nut Bread (using TigerNut Flour)



  1. Preheat oven to 350 degrees F. Grease a 9×5 bread pan.
  2. Blend eggs and coconut sugar for 5 minutes until thicker.
  3. Combine egg mixture with remaining ingredients. Pour into bread pan.
  4. Bake for 40 minutes. Remove from oven and let rest for 30 minutes. Slice it up!
  5. Enjoy!

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