Good for you, good for the planet
Tigernuts are not actually nuts but tubers that grow beneath the earth. Tigernuts are naturally grain and gluten free and are a delicious source of dietary fibre, vitamin E and potassium. Vitamin E contributes to cell protection from free radical damage whilst potassium is necessary for healthy electrolyte balance and muscle function.
Ways to enjoy
Tigernut flakes are delicious as a base for homemade muesli and granola, as a grain free alternative to oats, sprinkled on yoghurt or smoothie bowls, in baked treats, added to soups or for a nutritious pop of flavour and texture in salads. They can also be pan roasted for sweet and savoury dishes or used for making tigernut milk or ice cream. This nutritious ingredient can also be used in smoothies and raw treats to boost digestive health.
Origins of tigernuts
Ancient African and Egyptian civilisations have used tigernuts for centuries, prizing these tubers for their healing and regenerative properties. Evidence suggests tigernuts were included in the human diet since the paleo era. Known as “earth almonds”, tigernuts taste similar to an almond or pecan and have a natural sweetness. They’re consumed across Africa, while the Spanish use tigernuts to make their favourite drink: horchata de chufa.
Customer Reviews
Based on 1 review
Write a review
Recipe Ideas
Related Product
$16.95
Tigernuts are not actually nuts but tubers that grow beneath the earth. Growing beneath the surface of open flood plains, the tubers are carefully extracted, cleaned and dried naturally and slowly. The raw tigernuts are then peeled and rolled into crumbly flakes. Known as "earth almonds", tigernuts are naturally grain free and have a chewy texture and a natural sweet nutty flavour similar to an almond.
Soldout
$16.95
Our tigernuts are organically grown and sustainably harvested by farmers in Burkina Faso, Africa. Growing beneath the surface of open flood plains, the tubers are carefully extracted, cleaned and dried naturally and slowly. then skinned and milled at low temperatures to produce an extra fine flour for superior culinary results.