The tiger nut ( chufa ) is actually not a nut but a tuber which makes it allergen free! It grows under the ground like potatoes and carrots, is plant based and gluten free. Tiger nuts have a brown skin and have a sweet, almond- and chestnut- like flavor. I usually buy them peeled, makes eating and blending easier.
Tigernuts are Glutenfree, Nutfree, Allergen Free, fibre Rich, are Low in Calories, GMO free, Raw and paleo friendly. i
And they are just wonderful for making tiger nut milk. Sweet and rich in nutrients!
They are a wonderful source of resistant starches, a prebiotic. These prebiotics are not digested by the body but are food for the healthy bacteria in our guts, the probiotics.
Tigernuts are rich in iron, potassium, magnesium, zinc and phosphorus, needed for the repair of cells and tissues.
Tigernuts have a sweet taste, something between almonds and chestnuts. On the packaging it says it can be eaten as it is, I usualy soak them between 6 to 24 hours to make them softer and more crunchier instead of chewy. It makes a great snack.
You can add these nute to salads or enjoy them as a snack but I love them the most in tigernut milk. The milk is sweet and great in may dishes and meals.
Ingredients for 1 liter milk,
- 1 cup of ( peeled ) tigernuts, soaked between 6 to 24 hours, the longer you soak the easier on your blender k
- 3 to 4 cups of water
- 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1 Tbsp. liquid sweetener of your choice
- pinch of pink salt
Add the soaked and rinsed nuts with 3 cups of water to your blender and blend until totaly broken down. This takes about 1 minute using my Blendtec blender. Using a very fine sieve or nutmilk bag squueze out all the mlik until only the dry pulp is left. This can also be used in recipes, I will post some soon. .
If you use the added flavourings add the milk back to the blender with may be an extra cup of water and blend briefly. It is wonderful and sweet, great for pancakes, puddings and in smoothies.