We are really happy to bring you a guest post by Emma Carter, from the brilliant new blog The Nourished Coeliac. Emma has created some of the most exciting tiger nut recipes we have ever seen, and this recipe is no exception! A great thing about this recipe is that it uses our lovely Naked Tiger Nuts. We donate 50p from each bag to Trekstock, so you know when you are eating these you are also supporting their amazing work!
As somebody on a restricted diet I am forever looking for ways to be inventive with the ingredients I do tolerate, in an attempt to recreate all the foods I miss the most (yes I am working on making cookie dough ice cream…shhhh). My beloved tiger nuts have totally opened up a whole new world of food for me and since discovering them I have not looked back. Not satisfied with being little powerhouses of nutrition, tiger nuts are also the saviour of those with multiple food intolerances. From savoury to sweet they haven’t failed me yet. Oh, apart from…
Yorkshire puddings! Fourteen attempts later and it’s still too raw for me to talk about, but I am persevering!
One of my favourite past times these days is recreating classic recipes suitable for those with dietary restrictions. Always autoimmune paleo compliant, coeliac friendly and mostly low FODMAP. Or, for those of you that don’t speak gobbledegook , my recipes are dairy free, refined sugar free, egg free, grain free, gluten free, nightshade free and nut free.
You’re probably now wondering what exactly I’m left with? Well for one, a lot of tiger nuts.
I literally have an ongoing list which I’m forever adding to of foods to recreate with tiger nuts. It’s so long I’m not sure I’ll be able to attempt it all in this lifetime but I’ll give it a damn good go. I’d love to hear what recipes you’d like to recreate on a restricted diet? I may even be able to add them to my list somewhere between millionaires shortbread and the aforementioned Yorkshire puddings.
Whilst I’m ploughing through the list, here is a recipe for my carob coated florentine biscuits. AIP, gluten free, dairy free, nut free, refined sugar free and with low FODMAP variations. These little biscuits are both crisp and chewy in texture and use slivered naked tiger nuts in place of almonds.
I have used carob in place of chocolate – a low FODMAP amount per cookie. However if you are low FODMAP and not AIP you can use dark chocolate. I have also used dried cranberries – a low FODMAP amount per cookie. If the combination of the carob and cranberries is too much for your tolerance you could replace the cranberries with candied peel or dried blueberries.
This mixture makes 20 florentines
1 cup of naked tiger nuts soaked over night
50 grams of coconut oil
75g of maple syrup
35g of tiger nut powder
1 dessert spoon of arrowroot powder
50g of chopped dried cranberries (or sub with dried blueberries or candied peel)
Zest of half an orange
For the carob coating:
2 tablespoons of coconut oil
5 tablespoons of carob powder
1 tablepoon of maple syrup
Pre-heat an oven to 180 degrees (fan assisted) and line a large baking tray with baking parchment.
To create your slivered tiger nuts, use the thin slice attachment blade on a food processor and blitz the whole soaked tiger nuts. You will be left with fine slivers. Add these to a bowl with the tiger nut powder, dried fruit, orange zest and arrowroot. Mix thoroughly .
In a small pan over a low heat melt your coconut oil and maple syrup. Once melted add your dry mixture, stirring continuously until fully combined and you have a thick sticky paste.
Take one teaspoon of the mixture at a time and place on the baking sheet. You want to press this down with your hands to form a small flat biscuit. Too thick and the mixture wont crisp up properly. Place the tray in the centre of your oven and bake for 12 minutes until golden brown. Depending on the size of your tray you will probably need to cook these in 2 batches. The biscuits will be crispy round the edges with a slightly softer chewy centre. Allow these to firm up a little as they cool.
To make your carob coating, create a double boiler by resting a bowl over a pan of boiling water. Add the coconut oil and let it melt completely before adding your carob powder and maple syrup. Keep stirring until this resembles chocolate sauce. Spoon about half a teaspoon onto the back of each biscuit and spread to the edges, covering the back of the biscuit completely.
You can leave these to set on the side or pop in the fridge for 15 minutes to set quickly.
These keep well in an airtight container for up to 5 days.
Warning: these are very moreish. I’d make double because the first batch won’t last five minutes.