Breakfast on the AIP can be difficult to get our heads wrapped around – most are used to eating pastries and pancakes or cereal – and I know not everyone’s into eating meat and veggies every morning! Since it’s so hard not to yearn for a bowl of warm cereal on a crisp autumn morning I decided to take the opportunity on this first day of fall to bring you my latest coconut-free creation – TigerNuts Pear Porridge! And yes ma’am – it still contains veg! But – shhhh – your family probably won’t even notice!
If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the most realistic, crunchy AIP cookies I’ve ever tried.
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here.)
If you’re sensitive to coconut, you’ll want to pay careful attention to TigerNuts as they can often come to the rescue – TigerNuts butter, oil, milk, flour, flakes and more – so be sure to check them out! You can find lots of TigerNuts products in our affiliate shop, Shop AIP where you can save 10% on your first order with our exclusive coupon code – AIPRecipe (click here), or you can shop directly at TigerNuts USA (click here).
Looking for more Coconut Free AIP Recipes? Join us in the AIP Recipe Collection Facebook Group – there are oodles of recipes in our easily searchable group!
Special thanks to our sponsor, TigerNuts USA, for sending some of their ingredients to dabble with.
- 1 Large Cauliflower
- 3/4 Cup Sliced TigerNuts* (plus more for topping)
- 2 Cups Water
- 2 Ripe Bananas*, mashed (approx 1 Cup)
- 1 Cup Pears, shredded (no need to peel)
- Zest of 1 Lemon
- 2 tsp Ceylon Cinnamon
- 1/2 tsp Ground Ginger
- Generous Pinch of Himalayan Salt
- Sliced Pears, Bananas and additional lemon zest for topping
- Cut your cauliflower into chunks. Place it in a food processor with an "S" blade and pulse until it resembles the texture of rice. Work in batches, being careful not to over-process the cauliflower - you do not want it to be a puree. You should have approximately 4 Cups of riced Cauliflower.
NOTE: if you don't have a food processor you can use a box grater - it's just a little messier.
- Place all ingredients (excluding the optional toppings) in a large pan or wide, deep pot (this is my preference). You'll need to cover it during cooking, so choose something that you have a proper lid for if possible.
- Stir to combine well.
- Cook over medium heat until the porridge begins to bubble. Cover your pot and allow to simmer over low heat for about 25-30 minutes until your porridge has a creamy texture. NOTE: the TigerNuts will give this porridge a crunchy texture.
- Serve while warm and top with a sprinkle of shredded TigerNuts, sliced pears, sliced bananas, a sprinkle of cinnamon and lemon zest if you wish (the lemon zest really adds some bright flavor).
NOTE: You can enjoy this cold or simply reheat in a small sauce pan (you may need to add a little water to avoid burning).
Your banana can be as ripe as you like it to be. The more ripe it is, the sweeter your porridge will be.
Want to make it banana-free? You can make this recipe with additive-free coconut milk or tigernut milk instead! Simply omit the banana and replace the 2 cups of water with coconut milk or tigernut milk. Note that you will need to add something for sweetness - try adding a couple of unsulphured medjool dates, honey or maple syrup to taste.
Don't have tigernuts? You can use unsweetened shredded coconut if you're not avoiding it.