Tigernut Flour Apple Crisp, is gluten-free, paleo, vegan and nut-free, perfect for any fall or Thanksgiving table, and perfectly delicious. Tigernuts, despite their name and the fact that they do have a slightly sweet and nutty flavour (that goes so well with cinnamon and baked apples), are actually small root vegetables. They are high in fiber, iron, potassium, protein, magnesium, zinc and vitamins E and C, which means when you use tigernut flour not only are you using a gluten-free option, you're also adding tons of nutrition to whatever it is that you're making.

Watch video here: https://pom.me/TigernutAppleCrisp

Filling

4 Granny Smith Apples (sliced)
½ Lemon
1 tbsp Arrowroot Powder
2 tbsp Maple Syrup
2 tsp Cinnamon

Topping

3/4 cup Tigernut Flour
6 tbsp Arrowroot Powder
1 tsp Cinnamon
1/4 tsp Powdered Ginger
1/4 tsp Sea Salt
1/4 cup Coconut Oil
2 tbsp Maple Syrup

Instructions:

Preheat oven to 375°F

Prepare the filling:

Slice 4 apples and place in bowl. Squeeze half a lemon over apples and toss.
Add the arrowroot powder (1 tbsp), maple syrup (2 tbsp) and cinnamon (2 tsp). Mix well.

Prepare the topping:

In another bowl whisk together tigernut flour (3/4 cup), arrowroot powder (6 tbsp), cinnamon (1 tsp), powdered ginger (1/4 tsp) and salt (1/4 tsp). Cut in coconut oil (1/4 cup) using a pastry blender. Add in maple syrup (2 tbsp) and mix with a fork.

Pour the filling in a 9” baking dish and add topping. Bake for 45 minutes.

VARIATIONS:

Apple Rhubarb:
Substitute one apple with 1 cup of rhubarb.
Extra TBSP of arrowroot powder
Extra TBSP of maple syrup

Apple Berry:
Substitute one apple with 1 cup of berries.
Extra TBSP of arrowroot powder
Extra TBSP of maple syrup

Apple Peach:
Substitute two apples with 3-4 peaches.
Extra TBSP of arrowroot powder
1 TBSP orange juice

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