Alimonia

Tigernut trifecta: refreshing horchata de chufa, crunchy snack and creamy puree

28.8.2023

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Author:

Alimonia

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Breakfast & Smoothies

∙ Gluten-free & vegan∙

As mentioned in the blog post, tiger nuts are a real all-rounder in the kitchen. To live up to its name, I have therefore put together three super simple but incredibly tasty tigernut recipes for you. The first is the "Horchata de Chufa", a classic refreshing drink that is served with ice cubes and a little cinnamon. Unfortunately, the original consists of a lot of sugar, which is far too much for me personally. I chose the healthier version and sweetened it with dates. Another tigernut recipe is a creamy puree that is perfect as a spread, for muesli or porridge. And last but not least, there is of course a healthy snack. The tigernuts are roasted in the oven, which makes them super crunchy. This snack is also very nutritious and a good alternative to popcorn or potato chips. Of course, there are many more delicious recipes with this superfruit and there are sure to be more to come on Alimonia😊

Ingredients

Tigernut milk (Horchata de Chufa)

130g tiger nuts, soaked overnight in cold water
550ml water
3 dates
1/2 tsp cinnamon (optional)

Tigernut butter

130g tigernut flour or tigernut flakes
60ml coconut oil, melted

Tigernut snack

120g tiger nuts, soaked overnight in cold water
2 tbsp olive oil
1-2 tsp thyme, dried or spice of your choice, e.g. paprika powder
Salt

This is how it's done

Tigernut milk

Pour away the soaking water and rinse the tigernuts with cold water. Now blend the soft tigernuts with 150 ml water in a blender.
Using a tablespoon, press the milky mixture through a sieve placed over a bowl. The bowl will now contain the juice from the squeezed milky mixture. If you don't have a sieve, you can also use a nut milk bag or a simple tea towel. The thick residue (the so-called pomace) can be used for a cake, porridge or muesli.
In the next step, mix the tigernut milk with 400 ml water, three dates and some cinnamon again in a blender until everything is lump-free.
Now you can enjoy the tigernut milk with a few ice cubes or you can pour everything into a glass bottle and keep the milk in the fridge for 3-4 days.

Tigernut butter

Blend the tigernut flakes with the liquid coconut oil in a blender until a creamy paste is formed. Scrape the paste from the sides with a spatula from time to time. The blending process takes approx. 2-3 minutes. It is best to pause briefly so that the blender can cool down.
Store the finished tigernut purée in a preserving jar in the larder and stir vigorously from time to time so that the oil does not settle on top.

Tigernut snack

Preheat the oven to 180 degrees top/bottom heat.
Pour away the soaking water, rinse the tigernuts briefly with water and pat dry very well (they must no longer be wet).
Mix the olive oil, salt and spices in a small bowl and use to marinate the tigernuts.
Spread everything on a baking tray lined with baking paper and roast for approx. 10 minutes.
Leave to cool completely and enjoy😊