Some time ago, I produced an article titled, 6 Things You Didn’t Know About Tiger Nuts. If you read that article, then you should know that tiger nuts are not nuts but root vegetables. They are gluten-free, nut-free and grain-free.
Tiger nuts are versatile too. Tiger nut milk, tiger nut energy balls, tiger nut granola, tiger nut flour, are some of the foods that can be made with this root vegetable. Of all these foods, tiger nut milk is the most popular.
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However, our concern today is making flour out of tiger nuts. Tiger nut flour is either made using leftover pulp from tiger nut milk production or from grinding into powder, the dry tiger nut tuber. We’ll discuss how to make tiger nut flour using leftover pulp from tiger nut milk. If you learn this method, you will stop disposing the pulp from the milk.
To produce tiger nut milk and flour, you’ll need:
4 cups of dried tiger nuts
1500ml of water
A smart blender
Additional ingredients to produce tiger nut milk
How to make tiger nut milk
Remove stone and grits from the tiger nuts. When you are done, soak them for at least 24 hours before use. Afterwards, drain the tiger nuts and put them in a smart blender.
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Ordinarily, I would have added coconut, dates and ginger to the blender at this time but since I want plain tiger nut flour, I’ll blend the coconut, ginger and dates after blending the tiger nuts.
Now that the clarification has been made, add water to the tiger nuts and blend on high speed till smooth. Let the blended mixture sit for about 10 minutes before pouring it into a bowl through a cheesecloth.
When you have emptied the content of the jug into the cheesecloth, use your hand to squeeze out as much milk as possible from the pulp. Set both the milk and the pulp aside for later use.
Remove the coconut from its shell and dice it. Peel the ginger, crack the dates and take out the seeds. Put these ingredients into a blender.
Since you already have some tiger nut milk, using water to blend the ingredients won’t be necessary. Just add some tiger nut milk into the blender and blend till smooth.
You will have to strain the ingredients after blending. Thus, transfer the tiger nut pulp to a clean baking tray. Use the cheesecloth to strain the blended mix into the tiger nut milk. Stir the mixture and transfer it into a container. Refrigerate.
Making tiger nut flour from the milk
With tiger nut milk production over, it’s time to make flour out of the pulp. The first and most important step in achieving this is dehydrating the pulp.
Thus, pre-heat the oven to 160-175F. When the oven is ready, put the baking tray and its content into it. Please note that dehydration may take about 4-6 hours but you have to monitor and stir the flour throughout the process.
Once the flour is dried out, transfer it in batches to a dry mill blender and pulse until powdered.
Your tiger nut flour is ready. Transfer the flour into a container and store in a cool, dry place.
Featured Image Source: The Pretend Chef
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