The recipes

serve as a guide for your delicious recipes.

TIGER NUTS PESTO

1 large handful of basil

½ cup hydrated Tiger Nuts (soaked overnight)

1 clove garlic

2 tablespoons Tiger Nut oil

Sea salt, to taste

INSTRUCTIONS

Place all ingredients into a food processor. Pulse until coarsely chopped. Add more oil and salt if desired.

Enjoy!

Paleoamazing

MANGO PINEAPPLE TIGER NUTS SMOOTHIE

1 Cup of fresh or frozen mangoes

1 cup of fresh or frozen pineapple

2 TBSP of Vegan Tiger's Tiger nuts smoothie mix

 

  1. Measure the ingredients and put them in the blender

  2. Blend.

  3. Pour out into two glasses and serve right away

TIGER NUTS BUTTER

  • 1–2 tbsp Tigernut Flour

  • 1–3 tbsp Avocado Oil

  • A pinch Sea Salt

 

INSTRUCTIONS

  1. Put the tigernut flour in a small bowl.

  2. Drizzle in some of the avocado oil and mix well with a fork or spoon, making sure to break up any clumps of tigernut flour.

  3. Add more oil as needed to get to a consistency you desire, letting the mixture sit for a few seconds in between additions to let the flour absorb the oil.

  4. Add a pinch of sea salt and any other variations (cinnamon, vanilla powder, and similar) you might like and use!  Thrivingonpaleo

TIGERNUT FLOUR SHORTBREAD COOKIES

  • 1 cup tigernut flour

  • 1/4 cup maple syrup

  • 1/4 cup coconut butter

  • 1 tsp vanilla extract

  • Pinch of salt ((optional))

  • Carob Coating (or you can use melted chocolate if not following AIP)

  • 1/3 cup carob powder, sifted

  • 1/3 cup coconut oil, melted

  • 2 tbsp maple syrup ((optional, carob powder is somewhat sweet on it’s own so I didn’t use it))

INSTRUCTIONS

Preheat the oven to 350F. Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough.Divide the dough into 6 balls (they are fairly large cookies, feel free to make 10-12 smaller cookies).

Arrange on a baking pan lined with parchment paper. Press to form cookies, optionally using a cookie cutter to make perfect circles. Bake for 15 minutes at 350F. Let them cool completely before dipping.

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. Dip the cookies partway into the carob coating. Lay on a plate/pan lined with wax paper. Chill to set.Keep in the fridge.

Feastingonfruit

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