Superfood Cookies: with Tigernuts!
Cookies are always as good idea, not only during Christmas time. These ones I baked with two superfoods: cacao nibs and tiger nuts. The cookies are high in fiber, vegan and refined sugar free. And they are not sooooo sweet which I like.
Tiger Nut Cookies
Makes 15 cookies
- 145 g whole tiger nuts
- 1 Tbsp. maple sirup
- 50 g wholemeal spelt flour
- 50 g raw cane sugar or muscovado sugar
- 1 pinch salt
- ½ tsp. cinnamon
- 1 vanilla pod
- 50 g coconut oil
- 2 Tbsp. raw cocoa nibs
Soak tiger nuts in 100 ml of water for at least 12 hours. Blend nuts with soaking water and maple sirup, adding 2-4 tablespoons of water – the amount depends on the kind of blender you are using. The result should be a moist and very flaky puree.
Mix the dry ingredients in a bowl: Wholemeal spelt flour, raw cane sugar, a pinch of salt and ½ teaspoon of cinnamon. Split the vanilla pod in half and scrape out the pulp with the back of a knife. Add vanilla pulp together with tiger nut puree and cocoa nibs. Knead a dough.
Preheat the oven to 175 degrees Celsius without fan (345 degrees Fahrenheit). Shape 15 cookies and put them on a baking sheet. Bake approximately 20 minutes.
