Recipes & Ways to Enjoy Tigernut Products
Discover healthy, delicious, and versatile ways to use tigernut flour, crumble, and spread in your daily meals.
Tiger-Nut Recipes
Tiger-Nut Brownies
Ingredients
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup cocoa powder
1/3 cup chocolate chips
1 tsp salt
1 tsp vanilla
1 cup tigernut flour
1 tsp baking powder
2 eggs
Instructions
Melt butter, both sugars, vanilla, and salt over medium heat, stirring constantly until combined.
Remove from heat and let the mixture sit for 3–5 minutes until warm.
Add tigernut flour and baking powder. Mix until fully combined.
Add eggs and mix well until a smooth batter forms.
Bake at 350°F (177°C) for 25–30 minutes.
Insert a toothpick into the center. It should come out with a few moist crumbs. If there is wet batter, bake for another 5 minutes and check again. Avoid overbaking.
Video Instructions
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 1/4 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 Pancakes
Tiger-Nut Cheesecake
Ingredients
1 cup tiger‑nuts
3½ teaspoons coconut oil
5½ 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 tablespoon maple syrup, and 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 smooth, then transfer into the pan and smooth out. Add preferred toppings and freeze overnight or at least 5–6 hours. Remove from pan and thaw briefly before serving.
Flourless Chocolate Cake
Ingredients
1½ cups all‑purpose flour (gluten‑free if needed)
1 cup granulated sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 tbsp apple cider vinegar
1 tsp vanilla extract
6 tbsp unsweetened applesauce
1 cup water
Frosting
½ cup butter (melted)
⅔ cup cocoa powder
3 cups confectioners’ sugar
⅓ cup milk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (180°C). Line an 8‑inch pan with parchment paper.
In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
Add vanilla, apple cider vinegar, and applesauce. Mix well.
Pour in water and mix until smooth.
Transfer batter to pan and bake for 25–30 minutes, until a skewer comes out clean.
Let cool for 10 minutes, then transfer to a rack to cool completely.
For frosting: mix melted butter and cocoa powder, then add sugar, milk, and vanilla. Mix until smooth. Frost the cake once fully cooled.
Video Instructions
Video Instructions
Tiger-Nut Carrot Cake Muffins
Ingredients
1½ cups whole wheat pastry flour (tiger nut flour)
1 tsp baking soda
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup finely shredded carrots (2–3 carrots)
1 cup finely shredded carrots (2–3 carrots)
½ cup maple syrup
⅓ cup unsweetened applesauce
1 egg
2 tbsp canola oil
1 tsp vanilla extract
½ cup almond milk or coconut milk
Optional Mix-ins
½ cup shredded coconut
½ cup raisins
¼ cup walnuts or pecans
Glaze
4 oz cream cheese (softened)
¼ cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk
Instructions
Preheat oven to 350°F (177°C). Line a 12‑cup muffin pan or grease it well.
In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk carrots, maple syrup, applesauce, egg, oil, vanilla, and milk.
Combine wet and dry ingredients. Mix until just combined. Fold in optional mix‑ins.
Divide batter into muffin cups and bake for 18–20 minutes, until a toothpick comes out clean.
Let cool for 10 minutes, then transfer to a rack.
For glaze: warm cream cheese slightly, mix with powdered sugar, vanilla, and milk until smooth. Dip muffin tops into glaze and let set before serving.
Energy Balls
Ingredients
1¼ cups rolled oats
2 tablespoons “power mix‑ins”
½ cup nut butter
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Variations
Oatmeal Raisin
½ cup raisins
¼ teaspoon cinnamon
Coconut
Coconut flakes
Walnut pieces
Instructions
Place all ingredients in a large bowl and mix.
Add optional mix‑ins and combine.
Adjust texture (add oats or nut butter if needed).
Refrigerate for 30 minutes.
Roll into small balls.
Serve and enjoy.
Video Instructions
Tiger-Nut Brown Sugar Banana Bread
Ingredients
1½ 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 add‑ons 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).
Protein Bites
Ingredients
½ cup oats
⅓ cup peanut butter
1 tsp salt
1 tsp vanilla
2 tbsp tigernut flour
Optional: chocolate chips, M&Ms, or other mix‑ins
Instructions
Add all ingredients to a bowl.
Mix until fully combined.
Roll into small balls.
Chill before serving.
Video Instructions
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‑shaped triangles.
Fry on all sides until browned.
Glaze with maple syrup or honey, and garnish with dates.
Other Ways to Use Tigernuts
- Add to smoothies for natural sweetness.
- Use as a gluten‑free flour alternative.
- Spread on toast, pancakes, or waffles.
- Mix into oatmeal or yogurt.
- Snack on peeled tigernuts anytime.
- Snack on peeled tigernuts anytime.