I discovered Tiger Nut flour at the bulk food store. I was after almond meal, which I use the odd time when I bake. It was substantially less expensive than the almond meal, so of course, I bought it. Shortly after getting it home, I did some research and learned it isn’t actually a nut at all, but a tuber that grows on the roots of a certain type of sedge (grass). Many sources suggest that it may have been one of the earliest human food sources, and that it is a nutrient powerhouse. It is well-known in many countries and is also used to make a milky drink.
If you’d like to know more about the cultivation of tiger nuts check out http://www.tigernuts.com/tigernut_tigernuts_chufa_chufas.html
I’ve done a little experimenting and have found it can replace coconut flour or almond meal one for one. It is much sweeter than either of these, and if you like to make muffin or cake-like treats, you may find you won’t need much, if any extra sweetener.
Tiger nut flour, or at least the brand I bought at Bulk Barn, has a less mealy texture than either coconut or almond meal, but it does have a slightly gritty texture. It’s almost as if there is a bit of sand in it, but it doesn’t have the same effect on your teeth. My guess is that it is either very fine sand particles (it does grow slightly underground, so this would be understandable) or it is the plant fiber that makes it seem so. It was off-putting at first, but I’ve gotten used to it now that I know I’m not floating my teeth each time I eat it.
Summertime means BBQ time, and burgers are a quick and easy meal. While you don’t, strictly speaking, need a bun, it makes you feel more like one of the crowd if you don’t eat your burger with a knife a fork. Here’s how to make a super quick hamburger bun. If you are microwave-leery, bake it in your toaster oven.
Quick Tiger Nut Hamburger Bun
- 1 tbs of coconut flour
- 1 tbs of tiger nut flour
OR - 2 tbs of tiger nut flour
- 1 egg
- 1 tbs of water
- 1 tbs melted butter or coconut oil
- 1/4 tsp of baking powder
- sprinkle of salt
Mix everything but the baking powder in a large mug. Let sit for about five minutes so the flours can absorb the moisture. Then, mash in the baking soda. Spread the mixture out so it’s even in the bottom of the cup, and microwave for about a minute and a half.
Dump the ‘bun’ out of the cup and with a very sharp, knife cut it horizontally to make two halves. Pile on burger patty and toppings. This will be a bit more crumbly than a wheat flour bun, but really much hardier than many of the wheat-less or gluten-free buns I’ve tried. You’ll be able to pick up your burger like the rest of the kids.
Sorry I don’t have a photo to share. I keep getting half way through my burger before remembering I should take a picture.
Every Day a Little Better 