Tigernut Flour

Tigernut flour comes from a finely ground vegetable root that come from the tubers of the sedge plant, Cyperus esculentus. They are not nuts even though the name is misleading. Tigernut is a resistant starch and has numerous health benefits. It has a slightly sweet and nutty flavor. Although it hasn't received much attention until more recently, that doesn't take away from the fact that it is a great addition to gluten-free flour pantry. This is great combined with other gluten-free flours.

Uses: Breads, brownies, cookies, pancakes, pudding

Key Nutrients: Resistant starch, fiber, protein, vitamin C, vitamin E, calcium, iron, magnesium potassium, zinc

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Tigernut Flour Shortbread Cookies
Source: https://www.feastingonfruit.com/tigernut-flour-shortbread-cookies/

Ingredients:

• 1 cup Tigernut flour
  

• ¼ cup maple syrup

• ¼ cup coconut butter, or butter
  

• 1 tsp vanilla extract

• Pinch of salt (optional)

 
Carob Coating (or you can use melted chocolate if preferred)

• 1/3 cup carob powder, sifted

• 1/3 cup coconut oil or butter, melted

• 2 Tbsp maple syrup (optional, carob powder is somewhat sweet on its own so I didn't use it)
  

Directions:

1. Preheat the oven to 350F.
2. Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough.
3. Divide the dough into 6 balls (they are fairly large cookies; feel free to make 10-12 smaller cookies).
4. Arrange on a baking pan lined with parchment paper. Press to form cookies, optionally using a cookie cutter to make perfect circles.
5. Bake for 15 minutes at 350F. Let them cool completely before dipping.
6. For the carob coating, whisk together the sifted carob powder and melted coconut oil. Or melt the chocolate chips if you are going with that option.
7. Dip the cookies partway into the carob coating. Lay on a plate/pan lined with wax paper. Chill to set.
8. Enjoy! Keep in the fridge.

Feel free to print it off by clicking the PDF file below and add it to your recipes!