We have been so busy lately here at Tiger Nut Co that I haven’t had much time for developing new recipes. But luckily for us there are lots of lovely bloggers out there who are discovering how versatile and delicious our tiger nuts are and are creating some brilliant tiger nut recipes!
We came across this recipe by the lovely Leitchy from the Healthy Lifestyle blog Leitchy Creates . We actually met her at the brilliant Fare Healthy show last month and introduced her to our lovely Tiger Nuts! Leitchy says that food and mood are two peas in a pod and she creates recipes to inspire and make healthy eating more enjoyable, exciting and accessible and most importantly not restrictive or depriving. You’ll also find lots of her lovely inspirational creations and photos here on Instagram
If you eat gluten or grain free you’ll know it can be really hard to find good gluten free bread. Making your own is always a better option than buying processed, so having a recipe that is simple, quick and easy to do is fantastic – and we think this is one of the best grain free, tiger nut bread recipes we have found! Its quite dense like a rye bread but also quite moist, still close textured but really nice and nutty! Similar to soda bread.
This bread goes well with almost anything, but but we think that Leitchy’s brazil nut pesto avocado and feta mash with a sprinkling of tiger nuts is a truly inspired combination!
155g ground almonds
45g milled flaxseeds
60g brazil nuts
0.5 tsp bicarbonate of soda
a pinch of salt
1 tbsp apple cidre vinegar
200ml nut milk
70ml melted coconut oil
45g chopped tiger nuts
linseeds to decorate
Line a loaf tin with parchment and preheat the oven to 180 degrees.
Pop the almonds, flax, brazils, bicarb, salt and vinegar in a food processor and processor until the brazils are the same consistency as the almonds.
Pour in the milk and oil and process to combine.
Add the chopped tiger nuts and pulse to combine but not break down.
Scoop the dough into the lined tin and level with a spoon.
Decorate with linseeds or seed of choice and pop in the oven for 1 hour – until cooked through.
Remove from the oven and tin and place on a wire rack to cool completely before slicing and freezing or keep in an airtight container in the fridge for 3 days.Cuts into 8 – 16 slices