I’ve been sitting on this Tigernut Flour for a little while now just itching to use it. I also had some fresh currants that were begging to be used! I figured since my Tigernut and dried currant granola bars went so well, why not try both those ingredients in different ways via muffin pan? I know… How do I come up with these things, pfft.
New to Tigernuts? Well here is a recap-
- They’re a pre-biotic fiber, resisting digestion and becoming fuel for probiotic bacteria.
- Have 40% of recommended daily fiber
- Have as much Iron as red meat
- Have as much Potassium as coconut water
- and more…
The flour itself tastes great (nutty and sweet) and also replaces wheat flour well for a gluten-free option! OH, and p.s. – they aren’t nuts. Intriguing, right?
This flour was fairly easy to work with, but my first batch was too dense and never quite cooked in the middle so lesson learned… Don’t overdo it with the liquid! The second batch was delicious and cooked thoroughly- WIN. The flavor from the flour is mildly nutty although there were no nuts used at all. Amazing! Then the tart yet sweet currants that explode in your mouth like red gushers is everything. I used barely any sweetener in this for that exact reason, also since tigernuts have a slight sweetness to them which also comes through in the flour. I am definitely sold on using this as a gluten-free flour, I mean- no xantham gum and I didn’t even need a secondary flour for this and it tastes wonderful. The texture is good for a gluten-free option and perhaps could have been fluffier if not for the moist currants. So I’ll mess with a chocolate chip version too or plain with cinnamon. But it’s not overly dense, it’s almost cakey.
You can find it at Whole Foods or online here!
Currant Muffins /serves 6//gluten-free//vegan
- 1 cup tigernut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp tahini
- 1 tsp coconut nectar or maple syrup
- 1 flax egg or egg
- 1/4 cup coconut oil
- 1/2 tsp vanilla
- 1/4 cup hemp milk
- 1/2 tsp apple cider vinegar
- 1/2 cup currants (fresh if in season, dried if not)
- Pre-heat oven to 350f degrees and add muffin liners to a muffin tin.
- Mix dry ingredients in a bowl: flour, baking soda and baking powder.
- In a separate bowl, mix the wet ingredients: tahini, nectar, egg, coconut oil, vanilla, milk, and vinegar.
- Pour the wet mixture into the dry and using a hand or stand mixer, combine until the batter forms.
- Add fresh currants and with a spatula, carefully mix in.
- Scoop batter into the muffin tins and bake for 15 minutes.
Currant Muffins – serves 6
Use #foodbymars to tag your FBM inspired creations! I’d love to see!