Updated 10/30/14: I have included an affiliate link for Tiger nut flour (This means that purchasing it through the link will enable me to earn a commission at no additional cost to you, which will help me fund the running of this website). Tiger nut flour is a finely ground flour of tubers, not nuts, despite their curious name! It has a slightly sweet taste and is high in fiber, but the grittiness is not apparent once cooked in this recipe. Since it’s grain-free, seed-free, nut-free, and gluten-free, I like to incorporate it in my AIP baking. Whole tiger nuts are great for snacking, I found that on the days that I crave snacking on nuts, these do the trick.
I had so much fun experimenting with mug cakes that I decided to make a banana bread version of it. It took some tries and some failed versions were just plain odd. Thankfully my family eats them up obligingly most of the time! It takes a real ‘epic fail’ recipe to get tossed into the trash… There was one try that was so rubbery it reminded me of those crazy bouncy balls but my son insisted on gnawing and finishing it up! If you’re looking for a quick grain-free/ egg-free cake-like treat without coconut flour, this takes the cake! The banana makes it lighter and fluffier with a nicely spiced banana-y taste compared to the first version that I posted for AIP Maple Mug Cake.
You could lightly grease the inside of the mug before filling it with batter if you wish to unmold the cake and serve it on a plate. I did not do that for my mug bread, but it unmolded pretty easily after I ran a spatula around the inside of the mug.
You may wonder ‘what’s a smidgen?’ when looking at my recipe. It’s a very small pinch I take between my thumb and index finger, and they are barely touching. For salt, it’s a fine coating between the fingers. With a pinch, the fingers don’t touch, but with a smidgen, the fingers barely touch. Have I lost you already? Anyhow, give the recipe a try, and I hope you’ll like it!
- 4 tbsp tiger nut flour
- 1 tbsp tapioca starch
- ⅛ tsp baking soda
- Smidgen (a tiny pinch) sea salt
- ¼ tsp ground cinnamon
- Smidgen (a tiny pinch) ground mace
- Pinch of ground ginger
- 1 tsp gelatin powder
- 1 tbsp coconut oil
- ½ tbsp maple syrup
- ½ banana, mashed
- Combine all ingredients in a mug. Stir until well mixed.
- Microwave at high power for 1.5 - 2.5 minutes or until the top is springy to touch.
- Serve warm.
Great recipe! I’ve been looking for how to use tiger nut flour. I also see we have the same genesis theme 🙂 Blog twins!
Thanks! Tiger nut flour is fantastic to work with, have fun experimenting! Genesis rocks 🙂
Wish I didn’t have such a terrible reaction to tiger-nut flour 🙁 This recipe looks delicious!
I have to say, this is the closest thing I’ve had to real cake since I switched from paleo to AIP. This is UNBELIEVABLE!!!! I started just making the recipe as written, then I started to experiment with it. It is a very forgiving recipe. I have made a chocolate chocolate chip version (as I can tolerate chocolate), a carrot cake version, a pumpkin version, and also used the pumpkin to make a savoury version to use as a bun for a hamburgers and for sandwiches. It’s so awesome. Seriously, a life saver. Loving the recipe. Ummm…. Did I mention I love the recipe?
I’m so glad you love the recipe! Chocolate chip version sounds amazing and the burger bun idea is insane! 😉
As far as the burger bun is concerned, desperate times call for desperate measures! Haha! I’m used to AIP now, but it sure is nice to have something almost “normal”. ☺️
Good to know! Glad you’re used to AIP!