For many years I only heard of tigernuts but was never able to buy some here in New Zealand. But now they are finally available. So I quickly bought some! 🙂
That name though! Tigernut, how cute 🙂 In case you wanna know the German name (translated into English), it means Earth-Almond. Kinda makes sense I guess. But if you compare the word Erdmandel with tigernut there can only be one winner 😉
So while it bears the word nut in its name, tigernuts are actually not a nut but a small tuber. This makes them very allergy-friendly.
Also, tigernuts contain resistant starch, which makes them a prebiotic food source. They are packed with nutrients such as vitamins E and C, are a good source of magnesium, phosphorous and potassium and contain healthy fats very similar to olives. There are plenty more health benefits that you can find out about online 🙂
I have tried a few recipe ideas, not all of them worked. But one was very delicious. But in order to make it, one needs tigernut milk first. It may seem weird, but this stuff tastes sooo good! I just love that sweet, nutty flavour. And I enjoy it without any additional sweetener. Feel free to add flavouring, sweetener etc. of your choice 🙂
Makes about 3/4 liter:
1 cup (145g) tigernuts
warm water for soaking
3 cups (750ml) water
sweetener of your choice, if desired
1. First of all, soak the nuts for at least 12 hours up to 42 hours. I let them soak in warm water for 8 hours or so and then place them in the fridge to avoid fermentation.
2. Place soaked nuts and 2 cups water in high-speed blender and blend until smooth.
3. Pour mixture through the nutmilk-bag into a suitable container and strain. Transfer strained mylk into clean glass jar.
4. Add another cup of water into the nutmilk-bag and wash out any remaining goodness. Strain once more and add to the jar. Store covered with lid in fridge. Shake well before using (the starch will settle)