Tiger Nut Milk Ingredients

1 cup tiger nuts

4 cups filtered water

Tiger Nut Milk Directions

1.  In a medium bowl, soak the tiger nuts in water overnight.

2.  The next day: Drain the tiger nuts. Place them in a high-power blender (I use a Vitamix), and blend until it looks uniform and frothy.

3.  Place a cheese cloth or mesh bag inside a large bowl- make sure the edges hang over the sides of the bowl so you can gather them up easily.  Pour the liquid into the cheese cloth/mesh bag that is lining the bowl.  Gather the cheese cloth/mesh bag and squeeze out as much of the tiger nut milk as possible.

4.  Keep in fridge up to 3 days in glass bottles.

Tiger Nut "Flour” Ingredients

pulp from making tiger nut milk

Tiger Nut “Flour” Directions

1. Heat the oven to 200 F.

2. Break up the pulp using your fingers as much as you can. Spread it on a half sheet pan. Bake for 10 minutes, so that it starts to dry out.

3. Take the pulp out of the oven. Force it through a fine mesh strainer to break up the clumps of pulp even more. This may be hard initially, but is necessary to get a fluffy flour. Spread out the sieved flour evenly in the sheet pan and bake again for 10 minutes.

4. Repeat Step 3 one more time. The pulp should look like flour. If it is still wet, then repeat this step one more time.

5. Turn off the oven, but leave the sheet tray with the flour in the oven overnight.

6. Next day- Pass it through the mesh strainer into an air tight container for storage.