Tiger Nut & Sweet Potato Scones

We are so excited to bring you this recipe created for us by the lovely Kimberley Parsons, writer author of The Yoga Kitchen! Kimberley is a massive fan of our tiger nuts, and  after making a batch of tiger nut mylk – her new obsession- she wanted to know what to do with the leftover tiger nut meal. This is something we at the Tiger Nut Company are always being asked and so when Kimberley created these delicious scones, adapted from a recipe from her brilliant book, we were delighted!!

Using pureed vegetables adds moisture and a binding texture,  a great solution for healthier baking!   This recipe is easy, healthy, gluten-free,  vegetarian, paleo, AIP complaint and delicious!

Ingredients 

90g tiger nut meal (or tiger nut flour)

2 tsps baking powder

35g buckwheat flour

pinch sea salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 egg

180g boiled or steamed sweet potato

2 tsp vanilla extract

1/2 tsp maple syrup

30 g chopped walnuts plus extra to decorate

Method

Preheat oven to 180C

Line a large baking tray with baking paper

Whisk together Tiger nut meal or flour, baking powder, buckwheat flour, sea salt and spices in a medium bowl

Whisk the egg, sweet potato puree, vanilla extract and maple syrup until it’s a smooth paste

Add the mix to the dry ingredients and mix, adding the chopped walnuts once combined.

Using an ice cream scoop, scoop mixture onto the prepared baking tray, and decorate with walnuts

Bake for 15-18 minutes until risen and the base sounds hollow when tapped. Allow to cool, and enjoy!

 

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