Ingredients: tigernuts
Tigernuts aren’t actually almonds or nuts, but rather the tubers of a grass-like plant indigenous to North America and the Mediterranean, which has been used for centuries. In Hungary, tigernuts flour isn’t commonly known, yet it’s worth experimenting with it, particularly in the case of those with gluten intolerance. A fun fact is that wild tigernuts are a favorite treat of carp.
Significance, effects: Tigernuts have a rather high fat content and favorable fatty acid content. It also has a significant fiber content, which is mostly made up of resistant starch. Tigernuts flour is more easily digestible and is therefore recommended for those who face difficulties in using other gluten-free flours (e.g. coconut flour).
Use: Tigernuts flour can be used on its own or mixed with other gluten-free flours. Its slightly sweet flavor reminiscent of peanuts allows using it in pastries with less sugar. Its flavor is also perfect for using in vegan hamburger patties. It can also be used for breading.
Nutritional information (Typical values per 100g):
| Energy: |
1924 kJ / 465 kcal |
| Fat: |
25 g |
| - of which saturates: |
5,5 g |
| Carbohydrate: |
40,0 g |
| - of which sugars: |
15,0 g |
| Fibre: |
17 g |
| Protein: |
4,1 g |
| Salt: |
0,05 g |
Storage: Store in a cool and dry place!
Country of origin : Spain
