Tigernuts. If you do a quick google search, you quickly realize they’re not actually nuts, but a tuber (or root vegetable), and their use is endless. As laundry “soaps”, roasted as a snack, creamed into a butter and ground into a flour. Tiger nut flour actually has its beginnings in ancient Africa. The natural resistant starch found in Tigernuts, is a prebiotic that fuels our digestion. There is also an abundant source of vitamins, minerals and fatty acids in this whole food. As a flour, I found the flavour slightly sweet, almost nutty. I use it like I would almond flour; blended with something else to make it smoother. In this recipe for cupcakes, I found some arrowroot worked well.
This was the first recipes I created with Tigernut flour. Served with large coconut flakes and unsweetend carob chips, these cupcakes almost remind me of “Almond Joys.” No kidding.
- 1.5 c tigernut flour
- ½c carob
- ½c arrowroot starch
- ⅓ c coconut sugar
- 1 tsp baking soda
- ⅛ tsp sea salt
- ½ c pumpkin
- ⅔c melted coconut oil
- ⅓ c water
- 1 tsp apple cider vinegar
- 2 gelatin eggs
- ½ c unsweetened carob chips (or homemade)
- Preheat oven to 350 degrees
- In bowl of kitchenmaid, blend all dry ingredients
- Prepare 2 gelatine eggs
- Add to dry ingredients with other wet ingredients.
- Mix until well blended, scrape down sides at least once.
- Add carob chips by hand.
- I scooped a large tbsp full into silicone cupcake holders and baked for 15 min
- Let cool in holders before removing and serving. I sprinkled large coconut flakes and extra carob chips on top before serving.
*This recipe shared on Paleo AIP Roundtable over at Phoenix Helix