Tiger nut milk


tiger-nuts
Tiger nuts, tiger nut milk, and tiger nut flour- YUM!  Years ago, when I was visiting Spain, I tried these tiny little snacks called tiger nuts.  They were sweet and nutty, and so addictive!  Many of the places I visited also sold tiger nut milk, which tasted like dessert.  I was so surprised when I learned that they are actually root vegetables, and not nuts!   Anyhow, I saw some in the store and had to pick them up.   I started munching on them the minute I checked out at the cashier.  In addition to just snacking on them, I made tiger nut milk (soooo good when chilled). Since I couldn’t bear to waste any of the tiger nuts, I turned the fibrous pulp into “flour” and now have a new flour to play with in the kitchen.  I’ll post recipes using the flour as I work on them.

Tiger Nut Milk

Ingredients
1 cup tiger nuts
4 cups filtered water

Directions
1.  In a medium bowl, soak the tiger nuts in water overnight.
2.  The next day: Drain the tiger nuts. Place them in a high-power blender (I use a Vitamix), and blend until it looks uniform and frothy.
3.  Place a cheese cloth or mesh bag inside a large bowl- make sure the edges hang over the sides of the bowl so you can gather them up easily.  Pour the liquid into the cheese cloth/mesh bag that is lining the bowl.  Gather the cheese cloth/mesh bag and squeeze out as much of the tiger nut milk as possible.
4.  Keep in fridge up to 3 days in glass bottles.

Tiger Nut “Flour”

Ingredients
pulp from making tiger nut milk

Directions
1. Heat the oven to 200 F.
2. Break up the pulp using your fingers as much as you can. Spread it on a half sheet pan. Bake for 10 minutes, so that it starts to dry out.
3. Take the pulp out of the oven. Force it through a fine mesh strainer to break up the clumps of pulp even more. This may be hard initially, but is necessary to get a fluffy flour. Spread out the sieved flour evenly in the sheet pan and bake again for 10 minutes.
4. Repeat Step 3 one more time. The pulp should look like flour. If it is still wet, then repeat this step one more time.
5. Turn off the oven, but leave the sheet tray with the flour in the oven overnight.
6. Next day- Pass it through the mesh strainer into an air tight container for storage.

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