Tigernut Tahini Ginger Cookies

 

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.