Tigernut flour is a paleo friendly and gluten free alternative to wheat and nut flours and can be used when creating cakes, biscuits, muffins, pancakes, cookies, pizza dough and more. Paleo-friendly, tigernut flour has a mildly sweet vanilla taste and is ideal for baking/cooking. A great alternative to wheat and nut flours, tigernut flour has 3.5 times more fibre than wheat flour and 1.5 times more fibre than almond meal. It also has 2 times more vitamin E and 1.3 times more potassium than almonds!
Tigernuts are not really a nut, but a tasty and nutritious tuber. They are a brilliant source of resistant starch (a prebiotic fibre that resists digestion and becomes fuel for our good gut bacteria). (Keep in mind however that introducing resistant starch for the first time may produce some symptoms of a shift in gut flora. You may wish to introduce tigernuts gradually and see if you experience symptoms such as gas or bloating. If you do, slowly but consistently increase the amount of tigernuts starting at just one or two a day.)
Healthful fats – unlike other starchy vegetable tubers such as potatoes, tigernuts are a good source of healthful fats. Tigernuts have a fatty acid composition similar to olive oil, with the fat composition being about 73% monounsaturated fat, 18% saturated fat and 9% polyunsaturated fat (source),which makes for a super healthy fat profile.
Proteins are fundamental for the human body. Different studies have demonstrated that tiger nuts have a high content of non-animal proteins which is 8% higher than wholemeal wheat.
Organic farming uses no pesticides or artificial fertilisers and works with nature to build the fertility and health of our soil while caring for our environment. Organic farming has a low carbon footprint. Pure and simple, just the way nature intended.