Creamy AIP tigernut porridge | Ruut

Cremiges AIP Erdmandel-Porridge | Ruut

gluten free I grain free I AIP I paleo I vegan


Ingredients: for 2 servings

  • 90 g tiger nut flakes (or 50 g flakes and 4 g tiger nut flour)
  • 30 g Ruut cassava flour
  • 1 generous pinch of salt
  • 1 tsp ghee, coconut oil or butter
  • 1 tsp cinnamon
  • 280ml of water
  • 1 banana or more to taste
  • Raspberries/ Blueberries/ Strawberries


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Mix the tigernut flakes/flour, cassava flour, salt, ghee and cinnamon and add the water.
  2. Bring to the boil and stir well. The porridge sets relatively quickly at the bottom of the pot.
  3. Mash the banana with a fork, spread between two bowls, divide the porridge into two and stir. If you like, decorate the porridge with raspberries, blueberries and/or strawberries.

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