Tigernut flour has become very popular and showing up on grocery store shelves lately. What is Tigernut? Your first guess might be "it's a nut," as the name implies. Tigernut is a small starchy root vegetable that grows in Northern Africa, parts of the United States, Mexico, South America, and the Mediterranean. This flour is nut-free, gluten-free and paleo. It has an earthy, nutty taste and a bit sweeter than most flours.
Tigernut Flour is made by roasting the root and then processing it into a fine powder. It is used in baked goods, drinks and as a thickener for soups or stew. You can also mix this flour with other flours, such as coconut, arrowroot, and almond. It can also be used as a binder for veggie or bean burgers, or other dishes.
I decided to create these cookies for a friend who needs to be on a special diet for health reasons. I now had a reason to open the package of flour, which was sitting in my closet for a few weeks. I wish I had tried it sooner, but so happy I have discovered a wonderful ingredient.
Ingredients:
2 TBS flaxseed flour
6 TBS water
1/3 cup honey
1 cup tahini
1 cup tigernut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/8 tsp salt
Directions:
1. Preheat oven to 350 degrees.
2. In a medium-size bowl mix together the flaxseed flour and water. Let sit for 5 mins. To the bowl add honey and tahini. Mix well.
3. In a separate bowl stir together the tigernut flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Add the dry ingredients to the wet ingredients and mix well.
4. Line a baking sheet with a silicone mat or parchment paper. With a medium size (1 TBS) cookie scoop, fill with cookie batter and drop onto the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Let cool and add to a cookie rack.
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