We are so excited to announce that we now have a resident nutritionist! We are so pleased to welcome Phoebe Liebling to The Tiger Nut Company team. Phoebe is a Nutritional Therapist and recipe developer who is passionate about nutrition, delicious tasting food, and tiger nuts! She has an extensive knowledge of the use of nutritional and lifestyle guidance as a therapeutic tool.
She will be working closely with us in future to provide you with incredible recipes, health-related articles and answers to your nutrition based questions, so keep a look out for her new page soon! In the meantime here is one of her amazing recipes for you to enjoy!
One of my biggest pet peeves in life is waste, especially when it comes to food! Luckily this is counterbalanced by one of my favourite things to do which is to create recipes to use up seemingly non-useable ingredients! 😀
This absolutely beautiful breakfast evolved from when I made a big batch of super dreamy, creamy tiger nut milk and was then left with a large quantity of tiger nut meal for which I seemingly had no use.
One of the incredible benefits of tiger nuts is their high quantity of insoluble fibre, most of which is contained in that meal I had left over. Because they are little root vegetables rather than nuts they are also rich in resistant starch and have a naturally sweet taste.
By simply combining the leftover meal with a couple of other standard store cupboard ingredients, this has turned into one of my favourite ways to start the day.
I hope you will all enjoy it as much as I do!
- 1/3 cup tiger nut meal (leftover from making tiger nut mylk or use Tiger Nuts Crunch or Tiger Nuts Flour)
- 2 tablespoons rolled oats (gluten free if necessary -or use coconut shreds)
- 1 tablespoon pumpkin seeds
- 1 cup Tiger Nut Milk (watch the video here)
- 1 fig
- 1 tablespoon coconut butter
- 1 tablespoon almond butter
- 1 teaspoon ground cinnamon (optional)
- Place your tiger nut meal, oats and cinnamon if using into a small pan and add the tiger nut milk.
- Bring to a gentle simmer and leave to cook on low until the liquid has been absorbed and the mixture is creamy and smooth, about 5-7 minutes. Stir occasionally to prevent it sticking.
- Once ready pop into a bowl, top with the sliced fig, your nut butters and pumpkin seeds.