The lovely people at The Tiger Nut Company have created this delicious Tiger Nut Bread using our Apricot Kernel Oil and nutritious tiger nut flour - it’s perfectly enjoyed dipped in any of our cold-pressed oils, and has a chewy sourdough texture with a lovely soft crust.
Tiger nuts are a nutrient-dense root vegetable that are especially known for their ability to improve digestion, boost immunity and reduce blood sugar levels. The Tiger Nut Company produce a range of delicious products made from tiger nuts, from silky dairy-free milk to raw, gluten-free flour!
INGREDIENTS
- 120g tiger nut flour
- 30g tapioca flour
- 20g psyllium husk powder
- 75g mixed nuts and seeds (I used walnut, hazelnut and pine nut)
- 15g golden flax seeds
- 1 small grated beetroot (approx 85g)
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- 1 teaspoon xanthan gum
- 1 teaspoon sage
- 1 small teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons Mokhado Apricot Kernel Oil
- 6 eggs beaten
- sesame seeds for decoration optional
- Sieve both flours
- Lightly crush the nuts but leave quite large for texture
- Add the remaining dry ingredients and mix well
- Add the oil
- Add the beaten eggs
- Line a cake tin (or loaf tin) with greaseproof paper
- Pour into the tin, and level with a spoon
- Make three scores on the top and sprinkle with seeds to decorate
- Place into a preheated oven at 180C
- Bake for approximately 50 mins until done
- Tip - take out after 40 minutes and check by tapping on the base
- When it sounds hollow and is bouncy it is done
- Leave to cool before slicing