If you hang around here a lot, you may have noticed I love to cook, but I hate to bake. But as soon as I saw this mini doughnut baking tray, I knew it was time to revisit.
It was good timing because I recently purchased some Tigernut flour I was looking to experiment with. I LOVE tiger nuts. Despite its name, Tigernuts are actually nut-free. In fact, the Tigernut is a vegetable- a root vegetable, to be exact! I love the naturally slightly sweet taste of the nuts themselves, so I was eager to give it a go in the kitchen.
While I chose them based on their pleasant flavor – they actually have an impressive nutritional profile. There are an amazing source of prebiotics because they are full of resistant starch. Prebiotics serve as the FOOD for the good bacteria in our gut. The good bacteria needs to eat to survive, so we need to keep feeding it!
1cup Tigernut Flour 3/4cup Almond Flour 1/2cup Vanilla Almond Milk (while I normally use unsweetened, I used regular vanilla almond milk since I left out any other added sweetener). 1 tsp Baking Powder 1/4cup Chocolate Chips (I used Lily’s)
Instructions
Preheat oven 350 degrees F.
In a bowl, combine all the dry ingredients.
Add in the liquid, mix well.
Pour batter into the tray
Bake for 20 minutes and let cool.
Notes
Option to drizzle with chocolate or nut butter. We did nut butter and dried cranberries.
Prep Time:5
Cook Time:30
They were fabulous!
Would you try this recipe? Tell me in the comments!
