Have you heard of tigernut flour? The tigernut is actually a root vegetable. It comes from Northern Africa and regions of the Mediterranean. It is a good substitute for those with gluten and nut allergies or sensitivities.
The best thing about this flour is that it is high in protein, and essential nutrients like potassium, zinc, magnesium, and vitamins E and C. It also has a lot of fiber making it great for your digestive system. The sweet nutty taste paired with the apple and lemon give it a flavor that needs no additional sweetener.
You can add it to other flours or just use it on its own like i did in my recipe below:
- 4 Granny Smith apples peeled cores and chopped into pieces
- 2 zucchini peeled, shredded
- 3 large carrots shredded
- 2 lemons juiced
- 2 cups tigernut flour
- 2 cups filtered water
- 1 cup pumpkin puree
- Pre-heat the oven to 395 degrees Fahrenheit
- In a large mixing bowl add the tigernut flour, zucchini, apples, pumpkin, lemon juice, water and mix until well blended
- Scoop out about 1 tbsp serving into a mini muffin tray or 2 tbsp in a regular muffin pan
- Cook for 45 minutes or until golden brown