I’d like to introduce you to my favourite new food blog Truly Nourishing. It’s by the lovely Jen, an amazingly creative and talented cook who is working to become a nutritional therapist. I first discovered Jen’s amazing recipes on Instagram, and I am so pleased that she has finally found the time and courage to create a blog.
Jen follows a mainly paleo diet and is almost as obsessed with tiger nuts as we are! Tiger nuts are one of the original paleo foods eaten by our primal ancestors , they are nutrient dense and versatile and so are perfect for paleo, clean eating and health conscious lifestyles. Jen has created some of the most amazing tiger nut recipes and photos, which often use healthy hidden vegetable ingredients in surprising ways! Many of her recipes are raw, and almost all are gluten, grain and refined sugar free. I so love these really cute sugar free dinosaur gummies, you’ll find the recipe for these and many other delicious healthy things on the blog.
Although currently living in Germany Jen will be returning to the UK really soon when she has promised to make me one of her awesome breakfasts, but I am also hoping she might bring me a slice of this delicious tiger nut orange curd pie!
– 1 cup tiger nut flour
– 1 cup oat flour (finely ground oats, I use a small coffee grinder)
– 4 tbsp coconut oil
– 2 tbsp maple syrup
– a pinch of sea salt
– 4 eggs
– 4 egg yolks
– 1 cup fresh orange juice
– 1/3 cup raw honey
– zest from 1 orange
– a piece of turmeric the size of your thumbnail, peeled and grated
– a pinch of sea salt
– 12 tbsp coconut oil (or 6 tbsp coconut oil and 6 tbsp ghee)
1. Preheat your oven to 175C. Grease a 20 cm springform pan with a little coconut oil, set aside.
2. Mix butter, salt and maple syrup in a bowl using a fork until well incorporated.
3. Add the oat flour 1 tbsp at a time while stirring.
4. Now add the tiger nut flour and stir until everything is combined. Make sure your coconut oil is worked evenly, if necessary use your hands.
5. Separate the dough into two balls, one slightly bigger than the other. Press the bigger ball into your prepared springform pan. Use the smaller ball to build the pie rim. Use your hands to press everything where it needs to be, make sure the base and the rim are connected.
6. Bake for 35-40 minutes, until it starts to brown. Let it cool a bit before filling it with the curd.
1. In a small pan, whisk together eggs, yolks, honey, orange juice, salt, orange zest and turmeric.
2. Add coconut oil and turn heat to low. Cook on low until fat is completely melted, stirring constantly.
3. Turn heat to medium and continue to cook and stir until mixture thickens, mine took about 8 or 9 minutes
4. Strain through a sieve into a bowl. Let it sit on your counter for a while before you fill the pie crust with it, don’t wait until it gets too firm though! Stir it a few times, the coconut oil tends to separate from the other ingredients.
Last but not least, fill your pie crust with the orange-turmeric curd and the transfer the pie to the fridge. It will need a couple of hours until the curd has completely set and will be firm enough so you can cut it. Enjoy!