Have you come across or used tiger nut flour in baking before? You may have seen me feature it in my Banana, Caramel & Tiger Nut Bars recipe.
Funnily enough, they aren’t ACTUALLY a nut; they are a small root vegetable, grown in a field and harvested in a similar way to a potato. Tiger nuts have a chewy texture and a sweet, nutty flavour reminiscent of coconut and packed full of super healthy qualities: they’re high in fibre, contain no dairy, gluten or sugar, are nut free, low in fat and calories and ideal for paleo diets.
Using the brand Tiger Nut‘s Tiger Nut Flour, milled from Premium Organic Tiger Nuts on their farm in Spain which adds a wonderfully subtle but nutty flavour, I’ve made this simple but flavoursome traybake which is brought to life by the addition of cardamom. GAME CHANGER SPICE. Paired with the flour, blueberries and peaches, this has become a new flavour favourite!
- ⅓ cup coconut sugar (I used The Coconut Company)
- ⅓ cup coconut oil, melted (I used Lucy Bee)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup almond milk (I used Alpro)
- 2 tablespoons maple syrup (I used Meridian)
- 1 cup oat flour
- ½ cup gluten-free flour (I used Dove’s Farm)
- ¼ cup Tiger Nut flour
- 1 teaspoon baking powder
- 2 teaspoons ground cardamom
- Large handful fresh blueberries
- 1-2 small peaches, sliced
For the topping –
- 4 tablespoons rolled oats
- 2 tablespoons Tiger Nut flour
- 2 tablespoons maple syrup
- 1 teaspoon coconut oil, melted
- Pinch of ground cardamom
- 6 tablespoons pistachio nuts, shelled and chopped
- Preheat the oven to 180 degrees C and grease and line a rectangular or square deep baking tin.
- Whisk together the coconut sugar, melted coconut oil, eggs, vanilla, almond milk and maple syrup until smooth and frothy.
- Mix together the flours, almonds, ground cardamom and baking powder in a large bowl. Pour in the whisked egg mixture and gently fold in to combine.
- Pour this mixture into your prepared tin. Scatter over the fruits in one single layer.
- Stir together the oats, tiger nut flour, maple syrup, coconut oil, extra cardamom and chopped pistachios, then sprinkle over to lightly cover the fruit.
- Bake for a total of about 40 minutes (covering with foil halfway through baking to prevent burning), until risen, golden and cooked through.
- Leave to cool then cut into squares (makes about 8). Enjoy!
Keep any remaining squares in the fridge in an airtight container for up to 3 days.
Check out my other Tiger Nut recipe over here! 🙂