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!
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
180g boiled or steamed sweet potato
2 tsp vanilla extract
1/2 tsp maple syrup
30 g chopped walnuts plus extra to decorate
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!