Wednesday, December 31, 2014

Tiger nuts part three: How to make Tiger nut cookies

Happy New Year Everyone!
After making nutritious Tiger nut milk several times using this method and this method for big batches, I looked at the pulp and thought, What do I do with these? I was definitely not going to throw it away! ZeroNever made candies with hers, but that meant adding sugar. Not an option for me. So I resorted to making this 2-ingredient cookies by The Burlap Bag, but substituting oats with the tigernut pulp.


  • Tiger nut pulp, about 150g. If very wet, dry using an oven to make into a pulp or drier, according to your preference.
  • Ripe Bananas, 2 or 3 sticks.
  • Greased cookie sheet.
  • Oven.


STEP 1: Preheat oven to 180C for 40 minutes.

STEP 2: Mash up the bananas in a bowl. Add the Tiger nut pulp and mix away. You are aiming for a thick consistency like thick porridge, not too runny but not dry either.

STEP 3: Drop in chunks on the cookie sheet, leave adequate spacing between each chunk.

STEP 4: Place in the preheated oven and bake for at least 15 minutes, at 180C.

STEP 5: Wait until cool before eating. They should be solid enough to keep in a cookie jar for later consumption.

You can add other addins e.g. chocolate chips, and walnut bits or groundnut bits, but do not add too much so the consistency can be meshed enough to solidify into one chunk.

Happy munching! Once again, Happy New Year and a Prosperous Healthy 2015 to you all!

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