Vegan Tigernut Cookies - Gluten and Dairy Free!

Love peanut butter cookies? You’ll fall head-over-heels for this allergy friendly version of these classic cookies, upgraded with tigernut spread and tigernut kasha to make them gluten free, grain free, dairy free, nut free, and vegan! In just 20 minutes you can make these incredibly moist cookies.

Our Tigernut Kasha and Tigernut Spread transform this beloved cookie into a dessert that’s perfect for people with dietary restrictions. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie. You’ll need almost an entire jar of organic tigernut spread to make these, but you’ll find that they’re well worth it!

Easy Vegan Tigernut Cookies Recipe

Makes approximately 8 cookies

Prep time 10 minutes

Cook time 11 minutes

Total time 21 minutes

Ingredients

• 1 cup Natureul Original Tiger Nut Spread
• 1 cup Natureul Tiger Nut Kasha–Carob and Cinnamon Flavor
• ⅛ cup vegan butter
• 2 flax eggs
• ½ cup sugar or sugar alternative
• ½ cup brown sugar or alternative
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup gluten free/dairy free chocolate chips

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment or a silicone baking mat.
2. Melt the tiger nut spread and vegan butter in a microwave-safe bowl for 45 seconds-1 minute. Set the mixture aside and allow it to cool slightly while you prepare the other ingredients.
3. In a large mixing bowl, whisk together the kasha, baking soda, and salt. Once combined, add both sugars and whisk until uniformly combined and no lumps remain.
4. Creating a well in the center of the bowl, pour in the cooled vegan butter and tiger nut spread. Add the vanilla and flax egg and stir until a soft, sticky dough forms.
5. Cover the bowl with plastic wrap and refrigerate it for 10-15 minutes (or as long as overnight!). Remove from the refrigerator and begin forming dough balls using roughly 2 tablespoons of dough per ball. Slightly flatten each ball using the heel of your hand or the bottom of a glass, and place on the baking sheet 2 inches apart.
6. Using a fork, create the indentations by pressing the tines gently into the dough disks until the dough starts to rise through, forming the cross-hatch pattern. You may need to coat the back of your fork with tiger nut kasha to prevent it from sticking to the dough.
7. Bake cookies on the center rack for 11-14 minutes.
8. Allow to cool on the baking sheet for 5-10 minutes before consuming. Enjoy!

Allergy-friendly Tiger Nut Cookies

Check out this nut-free take on peanut butter cookies–but made safe for those with common food allergies! These incredibly soft cookies aren’t just nut free, they’re also dairy free, grain-free, gluten free, and vegan. They take around 20 minutes to make from start to finish and make the perfect dessert for those with food allergies.

This recipe uses Natureul Tigernut Kasha and Tigernut Spread to create an allergy-friendly version of a classic peanut butter cookie. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie.

What are Tiger Nuts?

The name might be confusing, but tiger nuts aren’t actually nuts! They’re tubers from the nutsedge family that have a nut-like appearance. When consumed raw, they’re chewy with a mildly nutty, earthy, and slightly sweet flavor, making them a great replacement for nuts. They can also be ground into powder and used in place of flour, like in this recipe.

Natureul uses high-quality, all natural ingredients to create allergy-friendly products that can be used in everyday baking and snacking! All their tiger nut-based products, including the ones featured in this recipe, are USDA certified organic and completely nut free.

Allergy-friendly Tiger Nut Cookies Recipe

Makes approximately 8 cookies

Prep time 10 minutes

Cook time 11 minutes

Total time 21 minutes

Ingredients

• 1 cup Natureul Original Tiger Nut Spread
• 1 cup Natureul Tiger Nut Kasha–Carob and Cinnamon Flavor
• ⅛ cup vegan butter
• 2 flax eggs
• ½ cup sugar or sugar alternative
• ½ cup brown sugar or alternative
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup gluten free/dairy free chocolate chips

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment or a silicone baking mat.
2. Melt the tiger nut spread and vegan butter in a microwave-safe bowl for 45 seconds-1 minute. Set the mixture aside and allow it to cool slightly while you prepare the other ingredients.
3. In a large mixing bowl, whisk together the kasha, baking soda, and salt. Once combined, add both sugars and whisk until uniformly combined and no lumps remain.
4. Creating a well in the center of the bowl, pour in the cooled vegan butter and tiger nut spread. Add the vanilla and flax egg and stir until a soft, sticky dough forms.
5. Cover the bowl with plastic wrap and refrigerate it for 10-15 minutes (or as long as overnight!). Remove from the refrigerator and begin forming dough balls using roughly 2 tablespoons of dough per ball. Slightly flatten each ball using the heel of your hand or the bottom of a glass, and place on the baking sheet 2 inches apart.
6. Using a fork, create the indentations by pressing the tines gently into the dough disks until the dough starts to rise through, forming the cross-hatch pattern. You may need to coat the back of your fork with tiger nut kasha to prevent it from sticking to the dough.
7. Bake cookies on the center rack for 11-14 minutes.
8. Allow to cool on the baking sheet for 5-10 minutes before consuming. Enjoy!

Gooey Chocolate Tigernut Kasha Mug Cake (Microwave-Friendly Recipe!)

Craving something sweet? This single-serving gooey chocolate tigernut mug cake is the perfect quick pick-me-up for chocolate lovers–plus it’s vegan, gluten free, and contains no lactose! Nutty tigernut flavor, rich cocoa, and molten chocolate chips make every bite of this mug cake a heavenly experience. It can be made in just a few minutes, so it’s a perfect speedy dessert or snack. Plus, it’s extremely cute–you may get addicted to making these easy mug cakes!

A handful of ingredients–including our organic Tigernut Kasha–are all you need to satisfy your sweet tooth. Tigernut Kasha is the perfect substitute for flour to make your favorite treats gluten free in a flash. It also doubles as an instant porridge–just add liquid and mix for a healthy meal that’s ready in mere moments.

Prep time: 5 minutes

Total time (microwave): 6 minutes

Total time (oven): 25-30 minutes

Serves 1

Ingredients

• 6 tablespoons Natureul Tigernut Kasha
• 2 ½ tablespoons sweetener of choice
• ¾ teaspoon baking powder
• 1 teaspoon cocoa powder
• 5 tablespoons coconut, oat, or almond milk (or dairy)
• 1 ½ tablespoons coconut or avocado oil
• ½ teaspoon vanilla extract
• 2 tablespoons vegan chocolate chips
• Pinch of salt

Instructions

1. In a 10-12 oz mug, whisk the kasha, sweetener, baking powder, and salt together using a fork. Once thoroughly combined, add the milk, oil, and vanilla extract and mix again.
2. Just before it’s completely combined, fold in the chocolate chips.
3. Microwave on high for or bake in the oven (with an oven-safe mug) at 350℉ for 20-25 minutes until the top is spongy and firm when touched. Allow to cool for several minutes before eating.
4. Top with dairy-free whipped cream or enjoy as-is!

Gooey Chocolate Tigernut Kasha Mug Cake Tips

Center not done? No worries–because this recipe doesn’t contain eggs or wheat you can eat it as gooey as you like. You can always add a few more seconds in the microwave or a few more minutes in the oven until a toothpick comes out clean when inserted into the center.

Not a fan of chocolate? That’s okay! Customize the flavor of the mug cake by adding different spices and mix-ins. Omit the cocoa powder and add sprinkles for a birthday cake-style mug cake instead of chocolate! You can also use white chocolate, butterscotch chips, or crushed sandwich cookies to create different tastes and textures–go wild!

Want to make it more decadent? Drop 2 tablespoons of Natureul Tigernut Spread in the center of the mug cake just before baking for a lava cake-like experience! A molten tigernut center is the perfect thing to take this extravagant-yet-simple mug cake. If you want more tigernut flavor without the heat, just smooth tigernut spread over the top of the mug cake once it’s cooled and ready to eat.

Looking for a little crunch? You know what to do–add a handful of your favorite flavor of our Tigernut Granola to keep the mug cake allergy-friendly while adding some toothsome crunchy texture!

Tigernut Pancakes: Easy and Healthy Recipe!

Hey pancake lovers! Your new favorite pancake recipe is here. Tigernut pancakes are fast, healthy, Paleo-friendly and oh-so delicious. If you have dietary restrictions or just prefer the taste of tigernut, these are the pancakes for you.

These pancakes are made with Natureul Tigernut Kasha, a raw vegan powder that makes every breakfast a quick and easy one. This delectable powder is completely gluten-free, lactose free, and nut-free, made with 100% natural, organic ingredients and no preservatives like all other Natureul products. Our Tigernut Kasha is a great replacement for other popular pancake mixes: they come with twice the flavor and none of the bad stuff! Kasha powder is incredibly versatile and easy to incorporate into all your breakfast favorites.

Plus, pancakes made with Natureul’s kasha come pre-flavored without the need to add extras (unless you want to). You can choose from Crunchy Cacao or Carob & Cinnamon kasha, which means perfectly yummy pancakes with less steps! 

This Is Going To Be Your New Favorite Pancake Recipe!

Did we mention how easy it is to make this recipe for tigernut pancakes? It only takes a few minutes of preparation to get these pancakes on the griddle–and you can actually reduce that time by tossing all the ingredients in a blender if you have one! Optional blender instructions are included below to make your pancake experience even more speedy and convenient.

This tigernut pancake recipe can easily be made vegan by swapping out the eggs for 4 tablespoons of ground flax or flax meal combined with water (also known as a flax egg). This may change the consistency of the finished pancakes slightly, but not enough to make a huge difference! You’ll still get fluffy, tasty Paleo tigernut pancakes either way, as flax is Paleo-approved!

How To Make Tasty Tigernut Pancakes

Makes 4-6 servings

Ingredients

• 1 ½ cups Natureul Tigernut Kasha (pick your favorite flavor!)
• 2 eggs (or 2 flax eggs, see notes above)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup coconut milk (use coconut for Paleo, or make these pancakes nut-free instead by trying flax milk, oat milk or pea milk!)
• ¼ cup sweetener of choice (use maple syrup or coconut sugar for Paleo)
• 3 tbsp (cooled) melted unrefined coconut oil, plus more for cooking

Step-By-Step Instructions

1. Whisk together the eggs, plant-based milk, sweetener, and melted oil (make sure it’s cooled down so it won’t cook the eggs in the mix!) until thoroughly combined.
2. In a separate bowl, combine the dry ingredients–the tigernut kasha, baking powder, baking soda, and salt–stirring to evenly distribute the different powders throughout the kasha.
3. Add the dry ingredients to the wet ingredients, whisking to combine before adding more until you get a smooth pancake batter.
4. Heat the additional coconut oil on a skillet or griddle over medium high heat for several minutes to ensure it’s reached the right temperature. The oil should have a shimmering appearance, or you can drop a single drop of water to see if it’s up to temp. If the droplet bounces and then immediately sizzles away, you’re ready!
5. Scoop ¼ cup of batter onto the surface, repeating the process to fill the skillet. Space the pancakes far enough apart that they don’t touch and you have room to slide a spatula in between them to flip the pancakes. Cook 2-3 minutes until golden brown (it may take you a few tries to get the timing exactly right) and flip, cooking an additional 2-3 minutes on the other side until done.
6. Remove from the skillet and serve! Allow pancakes to cool for a few minutes before taking a bite, they’ll be hot!

OR

1. Throw all ingredients into a blender and blend on high speed for two minutes until smooth.
2. Follow steps 4-6 to cook!

How Long Can You Store Tigernut Pancakes?

These pancakes store well in the fridge in a sealed back or airtight container for up to a week. You can also freeze them for ready-to-eat pancakes all month long! Just double (or triple) the recipe, allow them to cool completely, and then store in a freezer bag for up to six weeks. You can easily reheat them on high for 30 seconds in the microwave or on low heat on the stovetop until completely defrosted and heated through.

Tigernut Muffins Recipe: Quick, Easy and Healthy!

Are you big on breakfast? Us, too! We’ve got the newest iteration of a quick healthy breakfast: tigernut muffins. A globally-enjoyed breakfast and snack time classic reimagined to be more dietary-friendly, healthy, and easy to make.

In fact, these tigernut muffins are completely vegan, gluten free, and so simple to recreate that anyone can do it—welcome baking beginners! 

The main ingredient that makes these muffins so awesome (and delicious!) is Natureul’s tigernut kasha. This versatile powder is made using a handful of organic ingredients and no preservatives, ever. The main component of the powder itself is ground tigernuts—which also makes this recipe nut-free!

These organic tigernut muffins can easily be made in under an hour, with only a few common ingredients that you probably already have on hand! They’re super allergy-friendly and cater to both Paleo and vegan dietary requirements.

How to Make These Awesome Muffins With Tigernuts

Ingredients

Makes 12 muffins:

• 2 ½ cups organic tigernut kasha (pick your favorite flavor!)
• 2 flax eggs (check out this previous recipe for how to make flax eggs!)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup non-dairy milk*
• ⅓ cup melted coconut oil
• ½ cup sweetener of choice (cane sugar, coconut sugar, maple syrup, etc.)*
• 1 teaspoon vanilla extract
• Optional: 1 cup of add-ins like fruit chunks, chocolate chips, etc.

*Depending on the type of dairy milk and sweetener you choose, you may alter the nature of the recipe to be more-or-less diet conscious. If you are following a specific diet like Paleo or vegan, double check the type of sweeteners and plant milks you’re allowed to use in the diet’s guidelines.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease a muffin tin (or two, if you’d rather make both at once with 6-cup tins) with coconut oil and set aside, OR use cupcake liners to make it easy to remove muffins once cool. If you do decide to go the liner route, you’ll also have to grease a ring around the opening of the muffin cup so the tops don’t get stuck when you’re releasing them from the tin and break away from the bottom half.
3. In a large bowl, combine the tigernut kasha, the baking soda and powder, and the salt. Whisk well to combine.
4. In a separate bowl, stir together the flax eggs, non-dairy milk, coconut oil, sweetener and vanilla extract until it makes one smooth wet mixture.
5. Next, slowly add the dry ingredients into the wet mixture (not the other way around or you’ll get chunks!) and stir continuously until a smooth batter is achieved. If you feel the batter is too loose, add more tigernut kasha a few tablespoons at a time until you achieve a jiggly (but definitely solid) consistency.
6. At this point, you can fold in the optional add-ins. Coating them in a light dusting of tigernut kasha and folding delicately will help to keep all of the good bits from sinking directly to the bottom of the batter.
7. Fill the greased tins with ¼ cup scoops of batter.
8. Place on the top rack of the preheated oven and bake for 25-30 minutes, checking the center with a wooden toothpick to ensure they’re done. If the toothpick comes out with batter on it, add another 5 minutes to baking time. Repeat until the centers are cooked through.
9. Allow the muffins to cool in the tin for 10-15 minutes before attempting to remove them (otherwise they’ll break) and then allow them to cool on a wire rack or other well-ventilated heat-proof surface for an additional 10 minutes.
10. Enjoy! We recommend splitting them in half and spreading each side with our delicious tigernut spread for the ultimate tigernut experience.

How long can you store the tigernut muffins in the fridge?

These delicious tigernut muffins are good in the fridge for up to a week—if you can keep from eating them that long! Wrap them up well to prevent drying out. If you want to keep them longer, you can store them in an airtight bag in the freezer for up to a month. Defrost frozen muffins in the microwave in ten-second bursts until you reach the desired temperature.

Recipe for Tigernut Kasha (Quick and Easy!)

This may be the easiest recipe you ever try! It requires as little as two ingredients and can be made in one of three easy ways, with an endless amount of options to adjust it to your preferences. This Tigernut Kasha recipe takes no more than a minute to prepare and can be eaten any time of day. Keep reading for ingredient highlights, preparation methods, customization tips, and storage instructions to make the most of your kasha experience.

Natureul Tigernut Kasha is the star ingredient here, and even though this recipe is majorly easy, it can be used in an endless variety of formulas to create whatever culinary delight you might desire. Made with tigernuts (a nut-free tuber), chia seeds, and a simple blend of other organic spices and ingredients, it makes a great addition to any recipe. It’s also a complete meal on its own!

There are two flavors of Tigernut Kasha available: Carob and Cinnamon, and Crunchy Cacao. Both of these high quality raw vegan formulas are gluten free, lactose free, nut free, and contain no preservatives, making them an easy choice to reach for when selecting a snack or a quick and simple meal. Both flavors have naturally chocolatey notes without being overly indulgent (hello, no added sugar!) and are perfect to satisfy your sweet tooth without sending you into a food coma.

For the easiest iteration of Tigernut Kasha, you have three different (but equally easy) methods of preparation to choose from. The adaptability of this recipe makes it great for any circumstance, whether you have high-tech gear or the most basic, rudimentary utensils at your disposal. You can make Tigernut Kasha virtually anywhere! It’s so easy to make, it almost requires no explanation.

You can also make this recipe as complicated as you desire by adding whatever suitable ingredients you have on hand. Use your best judgment when selecting companion ingredients for your kasha and play around with the ratios to create the perfect taste and texture. You can top it with a dollop of yogurt or coconut cream, fold in Tigernut Spread, sprinkle it with fresh berries, or add some crunch by crumbling a handful of Tigernut Granola over the top. Your only limit is your imagination. Share your creations with us by tagging #natureulfood on social media!

Ingredients for Tigernut Kasha

Serves one

• ¼ cup Natureul Tigernut Kasha
• ⅓ cup plus two tablespoons water

OR

• ⅓ cup plus two tablespoons plant milk
• Extra liquid to adjust the consistency to your preference

Step by Step Recipe for making Tigernut Kasha

Stir Method

1. Add the Tigernut Kasha to a stable container like a bowl.
2. Slowly stream in ⅓ cup of liquid of your choice while whisking with a fork or rapidly stirring with a spoon until completely incorporated and smooth.
3. Optional: add additional liquid using the same method in step 2 to adjust the consistency to your liking.
4. Enjoy!

Blender Method

1. Add both ingredients to a blender.
2. Blend on high speed for 15 seconds, stopping halfway through to scrape down the sides with a rubber spatula if necessary.
3. Test the consistency and add more liquid if desired. Blend again to incorporate.
4. Pour into a serving dish.
5. Eat your easy kasha!

Shake Method

1. Add both ingredients to a shaker bottle with a metal blender ball.
2. Shake vigorously for 15-30 seconds.
3. Take a sip and adjust the texture to your preference by adding more liquid and shaking for an additional 5-10 seconds.
4. Enjoy your kasha straight from the bottle or transfer to a serving dish.

For Hot Kasha

If you prefer to eat your kasha hot, follow the preparation steps for any of the methods above. Then, prior to eating, transfer the kasha to a microwave-safe container and microwave on high in 10 second intervals until you reach the desired temperature. It’s that easy!

Best way to store Tigernut Kasha

You probably won’t need to store a single serving of kasha, but if you do end up with leftovers or you make a large batch, you can store it in an airtight container in the refrigerator for 2-4 days. If some separation occurs, don’t worry! You can simply recombine it by repeating the steps of your favorite method as outlined above.

Baked Tigernut Porridge: A Quick, Easy and Healthy Recipe!

This vegan tigernut porridge recipe is so easy to make, it almost feels like cheating! All you need is a blender, a single-serving-sized baking dish (oven safe, of course!), and a handful of plant-based ingredients like Natureul Tigernut Kasha. This recipe is also nut free, gluten free, and lactose free.

Natureul Tigernut Kasha is a delicious, all-natural approach to a classic breakfast staple. Our versatile tigernut powder contains no preservatives or added sugar and can be eaten by itself or used in recipes like this one! 

Natureul uses only the highest quality raw vegan ingredients in our entire line of tigernut-based products. We offer our organic Tigernut Kasha in two flavors, Crunchy Cacao and Carob and Cinnamon, so you can choose your own porridge adventure.

Why bake your tigernut porridge?

Baking your tigernut porridge transforms the texture! If you struggle with the regular texture of porridge or you want a more fluffy, moist, cake-like breakfast, you should seriously give it a try. If you’re in a hurry, though, you can skip some steps and enjoy this tasty porridge without baking it. Simply omit the baking powder, egg, and apple cider vinegar and follow step 3 only! It can’t get any easier than that.

Binding options

This recipe, like a previous Natureul tigernut bread recipe, uses flax eggs as a vegan binder to keep things combined during the baking process and retain structure in the end result. Making a flax egg is much easier than it sounds, and is an integral part of many vegan baking recipes. Whisk or stir 1 tablespoon of ground flax meal with three tablespoons of water and let it thicken in the fridge for 15-20 minutes. If you don’t subscribe to a vegan diet, using a regular egg is perfectly fine!

Customizing

This recipe, like many of our others, is highly adaptable to the tastes and dietary demands of each individual home chef. Make it your own by deciding what kind of sweeteners and plant milk (or regular dairy) you want to use in this recipe. Note that every different kind of sweetener (honey, stevia, cane sugar, erythritol) brings its own subtle flavor to the recipe and can affect the end result. Also be aware that certain substitutions will conflict with food allergies like lactose intolerance, nut allergy, and gluten sensitivity, so double check to make sure your substitutions are safe for your specific concerns.

You can take the customization one step further with mix-ins and toppings like fruit, chia seeds, chocolate chips, ribbons of tigernut spread, spices, etc. Experiment with different flavor combinations! You could eat it every day of the week and never get bored.

Ingredients

Makes one individual serving.

• ½ cup gluten free rolled oats
• ½ cup Natureul Tigernut Kasha in your favorite flavor.
• ½ tsp baking powder
• ¾ cup plant-based milk of choice
• 1 flax egg
• 1 tsp apple cider vinegar
• ¼ tsp fine salt
• 2 tbsp vegan sweetener of choice
• Optional: mix-ins and toppings

How to Make Tasty Tigernut Porridge

1. Preheat the oven to 350°F.
2. Grease a small, oven-safe dish like a ramekin, ceramic bowl, or a mini cocotte.
3. Blend all ingredients on high speed until combined. The consistency should be similar to cake batter. Let rest at room temperature for 5 minutes to thicken before moving on to the next step.
4. Pour into the prepared vessel and bake for 25 minutes. Check the center with a toothpick to ensure that it’s cooked through. It should come out almost clean, save for a crumb here and there. If it comes out coated in liquid or semi-liquid batter, put the pan back into the oven for 5 minutes and check in a different (but similar) location. Repeat if necessary until the porridge is cooked through.
5. Let rest for 5-10 minutes until cool enough to eat, add desired toppings, and enjoy!

Storing Tigernut Porridge

This vegan tigernut porridge is easy to store. Place in an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. To reheat, microwave on high for 1 minute and add increments of 15 seconds until warmed to desired temperature. To reheat in the oven, bake at 325°F for 10-15 minutes.

Recipe for Tigernut Bread

Move over, banana bread! This moist, spongey loaf of vegan tigernut bread is sure to be your new favorite. Tigernut — a tuber front the sedge family — adds a subtle but fragrant nutty taste to the humble sweet bread loaf that has been a global staple for centuries. Our modern recipe is vegan, gluten free, lactose free, and delicious. This tasty loaf is incredibly easy to make and won’t last long on your plate; you may find yourself baking a new loaf each week!

This Tigernut Bread recipe is made with Natureul organic Tigernut Kasha in Crunchy Cacao flavor, adding grand notes of cocoa for a rich, chocolatey flavor without being overly sweet. Our Tigernut Kasha is made with 100% organic raw vegan ingredients and contains no preservatives, no added sugars or artificial sweeteners. It’s also naturally gluten free, lactose free and nut free — making it a great addition to wholesome versions of your favorite tasty treats.

Baking Notes

How to make a flax egg:

This recipe is made completely vegan thanks to using flax eggs as a binding agent rather than regular eggs. Making a flax egg is much easier than it sounds, and is an integral part of many vegan baking recipes. Thoroughly combine 1 tablespoon of ground flax meal with three tablespoons of water and let it thicken in the fridge for a minimum of 15 minutes. Don’t let it set for too long, though — leaving it to thicken for longer than 30 minutes will result in a completely congealed gel that won’t be a suitable baking substitute for eggs.

Customizing the recipe with alternative ingredients:

There are lots of easy swaps you can make to suit the recipe to your diet or mood; however, be aware that changes to this recipe could alter the end result, and not all swaps are diet or allergy friendly. If gluten is no issue, feel free to substitute gluten free flour for organic bread flour or an equivalent at a 1:1 ratio. You may also try swapping out the coconut milk for any number of plant-based milks or regular cow’s milk using the same measurement called for on the ingredients list below. In lieu of a flax egg, use ¼ cup unsweetened applesauce plus ½ teaspoon of baking powder, or simply use a real egg. Alternatives to coconut sugar include honey, stevia, or maple syrup, and the measurement remains the same no matter which of these alternatives you decide to use. To replace coconut oil, use the equivalent measurement in avocado oil or cooled melted unsalted butter. Happy experimenting!

Ingredients for Tigernut Bread

Makes 1 loaf.

• 1 cup Natureul Tigernut Kasha - Crunchy Cacao flavor
• 1 ½ cups gluten free measure-for-measure flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups coconut sugar
• 1 flax egg (see above for instructions)
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup coconut oil, melted and then cooled to close to room temperature
• 1 cup coconut milk
• Optional: a tasty mix-in! We recommend ¼ cup cacao nibs, chocolate chips, chopped walnuts or chopped dates, 1 teaspoon of cinnamon or nutmeg, or ¼ cup of melted chocolate folded in at the end to create lush ribbons throughout the bread. Experiment with different combinations to create your own flavors!

Allergy information: This recipe contains coconut.

Step by Step to your TIgernut Bread (How to make it correctly)

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a standard 1 lb loaf pan with parchment paper and grease with oil.
3. In a large mixing bowl or stand mixer, carefully combine the tigernut kasha, flour, baking powder and salt. If using a stand mixer, use it on a low setting so as not to throw the ingredients out of the bowl.
4. In a small or medium bowl, whisk together the flax egg, coconut oil, vanilla extract, applesauce, and coconut sugar. Slowly add the coconut milk, continuing to whisk until the liquids are fully incorporated.
5. Slowly add the liquid mixture to the dry ingredients while stirring continuously until a fully incorporated batter forms.
6. Optional: at this point you can gently fold any mix-ins using a silicone spatula. Be careful not to over-fold, or heavier additions like chocolate chips or pieces of fruit will sink to the bottom. Fold just enough to ensure an even distribution of ingredients throughout the batter.
7. Carefully pour the batter into the greased pan and use the spatula to smooth it into place, making sure it’s evenly spread all the way across.
8. Bake in the preheated oven at 350 degrees for 45 minutes, rotating the loaf pan around the 20-minute mark to ensure an even bake.
9. Check to make sure it’s done by inserting a toothpick into the center of the loaf. If it comes away clean or with only a few crumbs, it’s done! If the toothpick comes out with batter or lots of crumbs, put it back in the oven for five minute increments until a fresh toothpick comes away clean.
10. Once removed from the oven, let the loaf rest uncovered for 10 minutes before slicing into it (we know it’s tough to wait when it smells so good! It will still be warm — and much easier to slice properly — after it’s been given a chance to cool and release steam.)
11. Enjoy your fresh-baked bread with a generous layer of your favorite flavor of Natureul Tigernut Spread! Buy it here.

Storing Tigernut Bread

Once completely cooled, wrap the remainder of the loaf tightly in an eco-friendly beeswax wrap and store in an airtight container at room temperature for up to four days.

Freeze as a whole loaf or as individual slices for up to 3 months and reheat in ten second bursts in a microwave on the high setting just until warmed to your liking. Alternatively, you can thaw from frozen on the counter until room temperature or toast in the top rack of the oven at 350 degrees until it reaches desired temperature and color.

Tigernut Paleo Waffle: Quick, Easy and Healthy Recipe!

What happens when you add a few simple ingredients to Natureul Tigernut Kasha? You get unbelievably tasty paleo waffles! Creating a hearty stack of vegan waffles is incredibly easy thanks to a few effortless ingredient swaps. The most important meal of the day just got better — this recipe’s main ingredient, our organic Tigernut Kasha, is made with raw vegan ingredients and is 100% natural, with no artificial flavors and no preservatives to be found. Delicious waffles can now be made gluten free, lactose free and nut free while still remaining appetizing. There are two fine flavors to choose from: Carob and Cinnamon or Crunchy Cacao. Try each one to find your new favorite breakfast flavor.

Your new favorite Paleo Waffle recipe!

Not all waffle irons are created equal! Depending on the size and material of your waffle iron, cooking time and the amount of batter to use may differ. Instructions for stovetop waffle irons may be significantly different from countertop waffle makers or similar appliances, so in any case, follow the directions from the manufacturer of your iron or maker. Ensure that there is enough batter to cover the bottom mold to guarantee you will have a full waffle and not a partial one, but be cautious as to not overfill or the iron will overflow, creating a mess and increasing your chances of burning the waffle. If you don’t get the amount of batter perfect on the first try, do not despair! Adjust the amount and try again, you’ll be cooking perfect waffles in no time.

Add interesting textures and more flavors with mix-ins. Chocolate chips, banana chunks, blueberries, chopped strawberries, raspberries, blackberries, cherries, or finely chopped nuts all make great additions for enlivened taste and more nutrition, though the waffles are tasty enough on their own. If you are wary of cooking the mix-ins, simply add them as a topping once the waffles are plated. Not all mix-ins are paleo-friendly and vegan, so stick with whatever best suits your diet.

Ingredients

• 1 cup Natureul Tigernut Kasha - pick your favorite flavor!
• 1 cup plant-based milk of choice
• 1 tbsp avocado oil
• ½ tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 tsp baking powder
• 1 fine pinch of sea salt
• Optional mix-ins

How to make Tigernut Paleo Waffle

Serves 1-2

1. Heat up your stovetop waffle iron or warm up your waffle maker. If using a stovetop waffle iron, use medium-high heat to keep the waffle batter from sticking.
2. In a large bowl, mix together the dry ingredients: the kasha, the baking powder, and the sea salt.
3. Combine the milk, the avocado oil, the vanilla extract and the apple cider vinegar in a separate, smaller bowl.
4. Whisk continuously while streaming the contents of the small bowl into the large bowl containing the dry ingredients.
5. Let the mixture rest for 10 minutes to allow the batter to thicken.
6. Optional: stir in any other mix-ins you would like to add at this point once the batter has thickened.
7. Grease your waffle iron or waffle maker.
8. Depending on the size of the waffle iron or maker, ladle ¼-¾ cup into the maker and close it (see notes above).
9. For stovetop waffle irons on medium-high heat, cook on each side 2-3 minutes until lightly browned and flip. The waffle should be golden brown on both sides when done. For waffle makers, follow the instructions that came with your specific appliance. Once done, turn out waffles onto a plate lined with paper towels or kitchen cloth and cover to keep warm until ready to serve.
10. Repeat until you run out of batter. If you end up with only a partial final waffle, add it to the top of the stack or save it to snack on later.
11. Serve warm with your favorite toppings — fresh fruits, nuts, whipped yogurt and Tigernut Granola, cacao nibs, vegan butter and maple syrup, sprinkles, powdered sugar, spices, or a thick layer of Tigernut Spread in the flavor of your choice!

How to store Tigernut Paleo Waffle

These waffles will store in the freezer well for up to three months (if you can resist finishing them for that long!). Thaw them by reheating in the microwave for 2-3 minutes at thirty second intervals until the waffles are warmed through completely, or toast in the oven until they reach the desired crispness.