Tigernut pulp, just like nut pulp, can be used in Yogurt, soup, purees and salads, and it also makes a wonderful pasta toppings.
When it comes to baking, it can be used instead of actual Tigernut flour in cake, cookies and even bread. However, it is necessary to take into account that it’s a wetter ingredient, so you will need to decrease the amount of water/milk/liquids in the recipe.
Today we’d like to show you a fabulous experiment which turned out incredible! If only they would always come out like this 😉
- 150 grams Tigernut pulp
- 100 grams wholewheat flour
- 100 grams organic cane sugar
- 100 grams carob powder
- 100 grams butter
- 1 tbsp. Baking soda
- 2 free range eggs (you can also use flax eggs or chia eggs)
If you’d like to make a vegan version, here’s how to whip up those subsitutes:
Whisk 1tbsp. Chickpea flour + 2 tbsp water
Whisk 1tbsp. Chia/Flax seeds + 3 tbsp water
VEGAN BUTTER (by Barbara Bianchi, Italy)
To make 250 grams of vegan butter, mix 100 grams of organic rice oil, 60 grams of corn oil, and 40 grams olive oil. Add in 50 grams of melted cocoa butter (it’s best to use a double boiler). Mix throughly, let it cool and chill in the fridge in a glass container until it’s solid.
- In a bowl, mix together flour, carob, sugar and baking soda and mix well.
- Melt the butter on low heat.
- Add the butter to the flour bowl and mix throughly.
- Add the eggs and whisk again until batter is smooth.
- Lastly, add Tigernut pulp and mix again until everything’s combined.
- Line a baking mold with parchment paper and pour the batter inside.
- Preheat oven to 180°C and bake for 20 minutes.
Tips and tricks:
You can eat the cake straightaway or cover it in cream, jam or some leftover pulp form making Apple kale juice, like we did.
You guys know we don’t like our food going to waste!!