Tiger-Nut

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Tiger-Nut Recipes

Tiger-Nut Brownies

Ingredients

  • 1/2 cup tiger nut flour

  • 1/2 cup ghee or unsalted butter (1 stick or 8 tablespoons)

  • 3/4 cup unsweetened cocoa

  • 3 tablespoons tapioca flour

  • 1 cup and 2 tablespoons granulated maple sugar

  • 1/4 teaspoon sea salt

  • 1 teaspoon vanilla extract

  • 3 tablespoons cacao nibs (optional)

Instructions

  • Preheat the oven to 350°F and line an 8"x8" baking pan with parchment paper.

  • Combine the butter, maple sugar, cocoa, and salt in a medium saucepan over very low heat. Stir frequently until the butter is melted and the mixture is hot to the touch. Remove the pan from the heat and cool until for at least 15 minutes. The mixture will appear gritty.

  • Stir in the vanilla. Add the eggs one at a time, stirring thoroughly after each one. Add the tiger nut and tapioca flours, and stir vigorously to form a glossy and smooth batter.

  • Transfer the batter to the prepared pan and sprinkle the cacao nibs on top (optional). Bake for ~30 minutes, or until a toothpick comes out with a few crumbs. Cool completely in the pan, then remove the brownies by lifting up the parchment. Slice and serve. Store leftover brownies in the refrigerator for up to four days.

Tiger-Nut Pancakes

Ingredients

  • 1 cup tiger-nut flour

  • 1/2 teaspoon sea salt

  • Coconut oil

  • 1 teaspoon pure vanilla

  • 1 teaspoon ground cinnamon

Instructions

  • Whisk together the eggs, almond milk, and vanilla extract in a mixing bowl. Stir in the tiger nut flour, sea salt and cinnamon until combined and a thick batter forms.

  • Heat a medium-sized skillet over medium heat and add coconut oil to coat the surface.

  • Measure out a ¼ cup of batter and pour it onto the skillet. Cook thoroughly for 1-2 minutes. Flip and cook on the other side another 1-2 minutes. Repeat until you reach your desired number of pancakes.

  • Serve with your choice of toppings. Some suggestions include maple syrup, almond butter, fresh fruit, honey, and sliced tiger nuts.

Tiger-Nut Cheesecake

Ingredients

  • 1 cup tiger-nuts

  • 3 ½ teaspoons coconut oil

  • 5 ½ teaspoons maple syrup

  • 3 tablespoons lemon juice

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1-2 dates

Instructions

  • Process ½ cup tiger nuts (skinned), 1-2 dates, ½ tablespoons maple syrup, ½ tablespoon coconut oil in a food processor until a crumbly mixture forms.

  • Transfer the mixture into a 4″ springform pan and press down into an even crust along the base. Put the mixture in the freezer.

  • Place all the filling ingredients in a power blender until it is smooth, then transfer into the pan and smooth out. Add preferred toppings and freeze overnight or at least 5-6 hours. Remove from pan, thaw out briefly before serving.

Tiger-Nut Spongecake

Ingredients

  • 1 cup tiger nut flour

  • 7-8 eggs

  • 1 teaspoon cinnamon (optional)

  • ¼ teaspoon potato starch

  • 1 lemon

  • 2 oranges

  • 1 ½ cup sugar

  • ¼ teaspoon salt

Instructions

  • Preheat oven to 325° F. Mix 1 cup of sugar, the salt, and the zest of one orange and lemon in a large bowl.

  • Squeeze oranges to make 6 tablespoons of juice. In a separate cup, squeeze the lemon to make 2 teaspoons of juice.

  • Separate the whites and yolks of the eggs. Add egg yolks to the sugar and beat until very light and thick. Then beat in the orange juice, tiger nut flour, and starch.

  • In another bowl, beat the egg whites and lemon juice using a stand mixer until the whites are creamy white and hold a soft shape. Slowly sprinkle in the remaining ¼ cup sugar, beating until the egg whites are stiff.

  • Fold ⅓ of the egg white mixture into the yolk mixture until almost completely blended. Fold in the remaining egg white mixture in two additions.

  • If using cinnamon, pour ⅓ of the batter into the pan and sprinkle half of the cinnamon over it. Cover with half of the remaining batter and sprinkle with the rest of the cinnamon. Top with the remaining batter. If not, pour all of the batter into the pan. Bake until the top of the cake is golden brown and springs back when gently pressed (~30 minutes). Remove the cake from the pan and let it cool for at least two hours.

Tiger-Nut Carrot Cake Muffins

Ingredients

  • 1 cup tiger nut flour

  • ¼ cup tapioca flour

  • ⅓ cup melted coconut oil

  • ¼ cup maple syrup

  • 2 tablespoons raisins

  • 2 eggs

  • Shredded carrots

  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 375° F and line a muffin tin with 8-9 liners.

  • Combine the tiger nut flour, tapioca starch, coconut oil, shredded carrots, raisins, baking soda, and cinnamon. Then, stir in the maple syrup, melted coconut oil, the eggs until a dough forms.

  • Spoon the dough into the muffin tins. Bake in the preheated oven for 20-25 minutes or until baked through and the tops are golden brown.

  • Transfer the muffins and allow to cool completely before serving.

Peanut Butter Chocolate Snack Bites

Ingredients

  • 1 cup tiger nut crumble

  • ½ cup melted peanut butter

  • ½ cup oats

  • ½ cup melted chocolate

  • 1 apple or fruit of your choice

Instructions

  • Preheat oven to 350° F.

  • Mix tiger nut crumble and oats, then bake until golden brown.

  • Cut up the fruit, then combine with the tiger nut mixture and peanut butter.

  • Refrigerate until hardened, then enjoy.

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Tiger-Nut Brown Sugar Banana Bread

Ingredients

  • 1 ½ cup tiger nut flour

  • ½ cup greek yogurt

  • ⅓ cup granulated sugar

  • ⅔ cup light brown sugar

  • 1 large egg

  • ⅓ cup melted butter

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 3 bananas

  • A pinch of salt

Instructions

  • Preheat the oven to 350° F.

  • Mash the bananas in a bowl and mix with the butter, egg, vanilla extract, and yogurt.

  • Mix in the sugars, then mix in the tiger nut flour, baking soda, and salt.

  • Mix in any preferred addons such as nuts, chocolates, or raisins.

  • Transfer the mixture into a loaf pan or distribute across a muffin tray, then sprinkle brown sugar on top.

  • Bake for 45 minutes (loaf pan) or 30 minutes (muffin tray).

Pharaoh Cakes

Ingredients

  • 1 cup Tiger Nut Flour

  • 2 tablespoons melted butter or margarine

  • Honey or maple syrup

  • 2 tablespoons milk of choice

  • Dates

Instructions

  • Mix tiger nut flour, butter or margarine, and milk until it forms a thick paste.

  • Mold into pyramid shape triangles.

  • Fry on all sides until browned.

  • Glaze with maple syrup or honey, and garnish with dates.

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