In a previous we talked on some of the many post benefits of tiger nuts and tiger nut milk, Click Here to View
As life is too short to be constantly munching on this fabulous superfood, we have compiled 5 tiger nut based recipes that will excite your palette and bring color, variety and adventure to your breakfast and dinner table.
1. Tiger nut Milk Drink (Kunu Aya (Hausa), Horchata de Chufa (Spain), Atadwe (Ghana))
This refreshing drink can serve as a healthy replacement for regular milk (for those that are lactose intolerant), can fulfill the required daily protein intake of body builders and generally, can serve as a healthy and revitalizing on-the-run drink.
It is quite popular in Ghana, Hausaland and Spain. Below is a recipe for preparing Tiger nut milk drink.
In making Tiger nut milk, it is always better to use fresh tiger nuts as processed and packaged ones, in addition to having few calories and nutrients than the organic ones, contain a slew of problematic ingredients like synthetic vitamins, harmful preservatives, inflammatory carrageenan and natural flavors (a euphemism for “this could be anything“).
How to Make Tigernut Milk Drink (Kunu Aya)
8 ounces raw, organic tiger nuts
1 quart filtered water
1 ceylon cinnamon
3 cardamom pods
½ cup organic piloncillo or jaggery , optional
You can also use dried dates, honey or maple syrup to naturally sweeten it. A dash of ginger can also be added to give an exciting edge.
•Pour the tiger nuts and cinnamon stick into a medium-sized mixing bowl, and cover them with warm water.
•Allow them to soak in the water for at least 12 and up to 24 hours or until softened.
•Transfer the tiger nuts, soaking water, cinnamon stick, cardamom pods and jaggery to a high-powered blender and blend until they form a smooth paste, adding water as necessary to allow even blending.
•Allow the paste to sit in the fridge for an hour to rest, and then spoon it into a nut milk bag, press it through, and serve over ice.
Tip: Save the tiger nut milk pulp!
In making nut or seed milk, two components are obtained: the milk and the pulp. The cardinal rule of making your own nut milk? Don’t toss the nutrient-dense pulp! It is chockfull of beneficial resistant starch and can be used for the following suggestions below.
2. Tiger Nut Pulp Recipes
As much of the flavor has been squeezed out, naturally, the tiger nut pulp tastes a bit bland and dry. Irrespective of this, it is still a rich source of resistant starch. Put the leftover pulp in an airtight container and store in the fridge.
Here are some ways you can repurpose the pulp:
•Make a topping for yogurt, custard or porridge by blending the pulp with a bit of cinnamon and shredded coconut.
•Add a big spoonful of the pulp to your smoothie for a nutrient boost.
•Make energy balls by blending the pulp with some dates or other dried fruit and nuts/seeds of choice. Roll into truffle-sized balls and store in the fridge.
3. Tiger Nut Pancakes
Tiger nut pancakes are an absolute delight as they have the flop of traditional pancakes and remain moist but not too heavy.
Your breakfast plate would look (and smell) all shades of heavenly when piled high with these bad boys. Feel free to jazz up the recipe with any baking spices you enjoy. Bon Apétit!
•1 cup of flour
•Half a cup of tiger nut drink
•2 ripe mashed bananas
•2 teaspoons baking powder
•1 teaspoon of vanilla essence
•Half a teaspoon cinnamon
•Coconut oil (or any oil) for cooking. A pat of butter can also serve.
•Mash bananas in a bowl with a fork till smooth then add the tiger nut milk.
•Add 2 eggs, vanilla and honey to the mixture and whisk.
•In a separate bowl, mix all dry ingredients (flour, baking powder and cinnamon) and add to the wet mixture.
•Mix batter gently. Some lumps might still remain but what’s life without a few imperfections.
•Heat coconut oil in a pan over medium heat and once hot, ladle the pancake batter in to the pan.
•Cook for 2 minutes until bubbles appear on the surface then flip.
•Cook the reverse side until golden brown.
•Repeat process till all the batter is used up.
•Top with desiccated coconut, apple compote (optional) and an extra drizzle of honey or maple syrup.
4. Tiger Nut Ice Cream
Treat the lips, trim the hips. That’s exactly what this amazing ice cream variation does.
Tired of the same old story of vanilla, strawberry and chocolate? Tiger nut ice cream to the rescue!
•3 cups tiger nut milk
•1 cup pitted dates
•1 teaspoon vanilla essence or one scrapped vanilla pod
•Half teaspoon guar gum (optional)
Using a high-speed blender, blend all ingredients till smooth.
Pour mixture into an ice cream maker and let run until the mixture is firm.
Serve straight away or scoop ice-cream into a freezer-safe container to let firm up a little longer.
5. Tiger Nut Bread
Tiger nut flour is a gust of kitchen magic that adds extra moisture and fiber to both savory and sweet baked goods.
Tiger nut flour yields a mouthwatering bread loaf that has an innately satisfying weight and texture that would leave you sighing with pleasure. Below is a simple recipe for one loaf of tiger nut bread.
•3-4 drops Omica liquid
•1/4 cup coconut oil
•1/2 teaspoon apple cider vinegar
•I cup + 3 tablespoon TigerNut Flour
•1/4 cup ground flax
•1 tablespoon baking soda and a generous pinch of sea salt
•Preheat oven to 350°F.
•Beat eggs, coconut oil, stevia and vinegar together in one bowl.
•In a separate bowl, combine flour, flax, baking soda and salt.
•Gently fold in the wet ingredients into the dry ingredients.
•Line your bread pan with parchment paper and slowly pour batter in.
•Bake for 35-40 minutes and voila, the king of breads!