20 Creative Tigernut Flour Recipes Delicious

Wondering how to make the most of tigernut flour? This gluten-free, nutrient-packed alternative is about to become your new kitchen staple. From fluffy pancakes to crispy cookies, we’ve rounded up 20 creative and delicious ways to bake, cook, and snack with it. Whether you’re gluten-free or just curious, these recipes will inspire you to get creative. Ready to dive in? Let’s go!

Tigernut Flour Pancakes with Maple Syrup

Breakfast just got a glow-up, folks! These tigernut flour pancakes are the golden, fluffy, gluten-free heroes your mornings have been begging for—drizzled with maple syrup so good, you’ll want to write it a love letter.

Ingredients

• 1 cup tigernut flour, finely sifted
• 2 tbsp coconut sugar
• 1 tsp baking powder (aluminum-free)
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup unsweetened almond milk
• 1 tbsp clarified butter, melted (plus extra for greasing)
• 1 tsp pure vanilla extract
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the tigernut flour, coconut sugar, baking powder, and sea salt until no lumps remain. Tip: Sifting the flour twice ensures an ultra-smooth batter.
2. In a separate bowl, combine the beaten eggs, almond milk, melted clarified butter, and vanilla extract. Whisk until fully emulsified.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Tip: Overmixing = tough pancakes. A few lumps are fine!
4. Heat a nonstick skillet or griddle over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and edges look set. Tip: Wait for those bubbles—flipping too early leads to pancake heartbreak.
6. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
7. Transfer to a plate and repeat with remaining batter, greasing the skillet as needed.

Golden, nutty, and just sweet enough, these pancakes are like a cozy hug with crunch. Serve them stacked high with extra maple syrup and a sprinkle of toasted pecans for a breakfast that’s basically a standing ovation.

Gluten-Free Tigernut Flour Banana Bread

Raise your hand if you’ve ever been personally victimized by gluten-free baked goods that taste like cardboard. This tigernut flour banana bread is here to redeem the category—moist, nutty, and packed with personality (unlike your ex).

Ingredients

• 1 ½ cups finely ground tigernut flour
• ½ cup almond flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 3 overripe medium bananas, mashed (about 1 ½ cups)
• 2 pasture-raised eggs, lightly beaten
• ¼ cup pure maple syrup
• ¼ cup coconut oil, melted and cooled
• 1 tsp pure vanilla extract
• ½ cup chopped walnuts (optional, for crunch)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil and line with parchment paper, leaving overhang on the sides for easy removal.
2. In a large bowl, whisk together tigernut flour, almond flour, baking soda, salt, and cinnamon until no lumps remain. Tip: Sift the flours if they’re clumpy for a smoother batter.
3. In another bowl, combine mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract. Stir until fully incorporated.
4. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the bread tender. Tip: Fold in walnuts now if using, reserving a handful for topping.
5. Transfer batter to the prepared loaf pan, smoothing the top with the spatula. Sprinkle reserved walnuts evenly over the surface.
6. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Tent with foil at the 40-minute mark if the top is browning too quickly.
7. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.

Outrageously moist with a caramel-like sweetness from the bananas, this loaf walks the line between cake and bread—ideal toasted with a smear of almond butter or dunked into cold brew for maximum indulgence.

Tigernut Flour Chocolate Chip Cookies

Look out, classic chocolate chip cookies—there’s a new nutty contender in town, and it’s gluten-free, grain-free, and downright delicious. These tigernut flour chocolate chip cookies are chewy, subtly sweet, and packed with a flavor that’ll make you forget they’re (almost) too good for you. Consider this your permission to eat the whole batch.

Ingredients

• 1 ½ cups finely ground tigernut flour
• ½ cup coconut sugar
• ¼ cup pure maple syrup
• ½ cup unsalted grass-fed butter, softened
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ¾ cup dark chocolate chunks (70% cacao)
• Flaky sea salt, for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together softened butter, coconut sugar, and maple syrup on medium speed for 2 minutes until light and fluffy.
3. Add the lightly beaten egg and vanilla extract, mixing just until incorporated—don’t overbeat.
4. In a separate bowl, whisk together tigernut flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until a cohesive dough forms. Tip: Tigernut flour absorbs moisture slowly, so let the dough rest for 5 minutes to thicken.
6. Fold in dark chocolate chunks with a spatula until evenly distributed.
7. Scoop 2-tbsp portions of dough onto the prepared sheet, spacing them 2 inches apart. Gently flatten each mound slightly with your palm. Tip: For extra texture, press a few extra chocolate chunks on top before baking.
8. Bake for 10–12 minutes until edges are golden but centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
9. Immediately sprinkle with flaky sea salt (if using) and let cool on the sheet for 5 minutes before transferring to a wire rack.

These cookies strike the perfect balance—crisp edges giving way to a tender, almost caramel-like center, with melty chocolate in every bite. Serve them warm with a dunk in almond milk, or crumble over dairy-free ice cream for a next-level dessert hack.

Vegan Tigernut Flour Waffles

Who knew waffles could get even more exciting? These Vegan Tigernut Flour Waffles are here to prove that gluten-free, dairy-free, and egg-free can still mean ridiculously delicious—no sacrifices, just crispy-on-the-outside, fluffy-on-the-inside perfection.

Ingredients

– 1 ½ cups tigernut flour, finely sifted
– 1 tbsp organic coconut sugar
– 1 tsp aluminum-free baking powder
– ¼ tsp Himalayan pink salt
– 1 cup unsweetened almond milk, room temperature
– 2 tbsp cold-pressed coconut oil, melted
– 1 tbsp pure vanilla extract
– 1 tbsp apple cider vinegar
– ½ tsp ground cinnamon

Instructions

1. Preheat your waffle iron to 375°F (medium-high setting) for optimal crispiness.
2. In a large mixing bowl, whisk together the tigernut flour, coconut sugar, baking powder, salt, and cinnamon until no lumps remain.
3. In a separate bowl, combine the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar, stirring gently to avoid curdling.
4. Pour the wet ingredients into the dry mixture, folding with a silicone spatula until just combined—overmixing leads to dense waffles (tip: a few lumps are fine!).
5. Let the batter rest for 5 minutes to allow the tigernut flour to hydrate and the vinegar to activate the baking powder.
6. Lightly grease the waffle iron with coconut oil (tip: use a pastry brush for even coverage).
7. Pour ⅓ cup batter onto the center of the iron, close the lid, and cook for 4–5 minutes until steam stops escaping and the waffle is golden brown (tip: resist peeking—it disrupts the crisp crust!).
8. Transfer to a wire rack to cool slightly, preventing sogginess.
Ready to devour? These waffles boast a nutty, caramel-like depth from the tigernut flour, with a satisfying crunch that pairs brilliantly with coconut yogurt or a drizzle of date syrup. For extra flair, top with toasted pecans and a sprinkle of flaky sea salt.

Tigernut Flour Blueberry Muffins

Sneaky little blueberries, hiding in a tender, nutty embrace—these Tigernut Flour Blueberry Muffins are here to make your morning (or midnight snack) infinitely more exciting. Packed with wholesome ingredients and a hint of natural sweetness, they’re the gluten-free, grain-free heroes your taste buds deserve.

Ingredients

• 1 ½ cups finely ground tigernut flour
• ½ cup coconut sugar
• 1 tsp aluminum-free baking powder
• ¼ tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• ⅓ cup melted virgin coconut oil
• 1 tsp pure vanilla extract
• ½ cup unsweetened almond milk
• 1 cup fresh blueberries, tossed in 1 tbsp tigernut flour (to prevent sinking)

Instructions

1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the tigernut flour, coconut sugar, baking powder, and sea salt until no lumps remain.
3. In a separate bowl, combine the lightly beaten eggs, melted coconut oil, vanilla extract, and almond milk, whisking until fully emulsified.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—overmixing will lead to dense muffins.
5. Toss the blueberries in 1 tbsp tigernut flour (this prevents them from sinking to the bottom) and fold them evenly into the batter.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full for the perfect rise.
7. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (minus any blueberry juice).
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—unless you’re impatient, in which case, burn your fingers responsibly.

These muffins boast a delightfully moist crumb, thanks to the tigernut flour, with bursts of juicy blueberries in every bite. Try them warm with a smear of almond butter or crumbled over coconut yogurt for a next-level breakfast hack.

Paleo Tigernut Flour Pizza Crust

Pizza night just got a glow-up, folks—swap that sad, gluten-laden dough for a crunchy, nutty, and totally Paleo-approved tigernut flour crust that’ll have you questioning why you ever bothered with wheat. Bonus: it’s sturdy enough to handle your most ambitious topping pile-ons (we see you, extra pepperoni enthusiasts).

Ingredients

• 1 ½ cups finely ground tigernut flour
• ¼ cup arrowroot starch
• 1 tsp sea salt
• 1 tsp baking soda
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp extra-virgin olive oil
• 1 tbsp raw apple cider vinegar
• ¼ cup filtered water (90°F)

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together tigernut flour, arrowroot starch, sea salt, and baking soda until no clumps remain. Tip: Sifting the dry ingredients ensures a smoother texture.
3. Create a well in the center of the dry mix; add eggs, olive oil, and apple cider vinegar. Stir with a silicone spatula until a shaggy dough forms.
4. Gradually drizzle in warm water, kneading by hand for 2–3 minutes until the dough is pliable but not sticky. Tip: If the dough feels too dry, add water 1 tsp at a time.
5. Roll the dough between two sheets of parchment to a ¼-inch thickness. Peel off the top layer and trim edges for a perfect circle (or embrace rustic charm—your call).
6. Bake for 12 minutes, then rotate the tray and bake another 8–10 minutes until golden and crisp. Tip: For extra crunch, broil for 1–2 minutes at 450°F, watching closely to avoid burning.

Ready to rock your taste buds? This crust boasts a caramelized nuttiness with a satisfying snap—ideal for loading with dairy-free pesto and roasted veggies or going classic with marinara and cashew mozzarella. Pro move: Crumble leftovers into salads for a gourmet crouton upgrade.

Tigernut Flour Cinnamon Rolls

Ever had a cinnamon roll so good it made you question all your life choices? These Tigernut Flour Cinnamon Rolls are here to ruin your diet (in the best way possible) with their irresistible, gooey centers and nutty, gluten-free charm. Consider this your official warning—they disappear faster than your resolve to eat ‘just one.’

Ingredients

• 1 ½ cups tigernut flour, finely sifted
• ¼ cup arrowroot starch
• 1 tsp baking soda
• ½ tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• ¼ cup pure maple syrup, grade A
• 2 tbsp clarified butter, melted
• 1 tbsp vanilla extract, bourbon-infused
• ½ cup coconut sugar
• 1 tbsp ground cinnamon, Ceylon variety
• 2 tbsp grass-fed ghee, softened

Instructions

1. Preheat oven to 350°F and line an 8-inch round baking dish with parchment paper.
2. In a large mixing bowl, whisk together tigernut flour, arrowroot starch, baking soda, and sea salt until no lumps remain.
3. Add eggs, maple syrup, melted clarified butter, and vanilla extract to the dry ingredients, stirring until a sticky dough forms. Tip: If the dough feels too wet, let it rest for 5 minutes—tigernut flour absorbs moisture slowly.
4. Between two sheets of parchment paper, roll the dough into a ¼-inch-thick rectangle using a lightly oiled rolling pin.
5. Spread softened ghee evenly over the dough, leaving a ½-inch border.
6. Sprinkle coconut sugar and cinnamon over the ghee, pressing gently to adhere. Tip: For extra decadence, add a pinch of cardamom to the filling.
7. Starting from the long edge, tightly roll the dough into a log, using the parchment to guide you without tearing.
8. Slice the log into 8 even rolls using unflavored dental floss for clean cuts. Tip: Chill the log for 10 minutes beforehand if it feels too soft.
9. Arrange rolls in the prepared dish and bake for 18–20 minutes, until golden and fragrant.

Unbelievably tender with a caramelized crust, these rolls are best served warm with a drizzle of tahini or a scoop of dairy-free vanilla ice cream. Trust us, they’ll make you forget regular cinnamon rolls ever existed.

Tigernut Flour Lemon Drizzle Cake

Yowza! If you’ve ever wanted a lemon drizzle cake that’s gluten-free but still packs a zesty punch, buckle up—this tigernut flour version is about to become your new obsession. Light, tangy, and with just the right amount of sweetness, it’s the kind of treat that’ll have you sneaking slices straight from the pan (no judgment here).

Ingredients

– 1 ½ cups finely ground tigernut flour
– ½ cup almond flour
– ¾ cup coconut sugar
– 3 pasture-raised eggs, lightly beaten
– ½ cup clarified butter, melted and cooled
– ¼ cup freshly squeezed lemon juice (about 2 large lemons)
– 1 tbsp lemon zest
– 1 tsp pure vanilla extract
– 1 tsp baking powder
– ¼ tsp fine sea salt
– ½ cup powdered sugar (for drizzle)
– 1 tbsp lemon juice (for drizzle)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan with clarified butter and line with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, whisk together tigernut flour, almond flour, coconut sugar, baking powder, and salt until no lumps remain.
3. Add beaten eggs, melted clarified butter, ¼ cup lemon juice, lemon zest, and vanilla extract to the dry ingredients. Fold gently but thoroughly until just combined—overmixing can make the cake dense.
4. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Tip: Rotate the pan halfway through for even baking.
6. While the cake cools for 10 minutes in the pan, whisk powdered sugar and 1 tbsp lemon juice into a smooth drizzle. Poke small holes in the warm cake with a skewer, then pour the drizzle evenly over the top.
7. Let the cake cool completely in the pan before lifting it out via the parchment overhang.

Dare to dig in? This cake is moist with a delicate crumb, thanks to the tigernut flour, and the lemon drizzle adds a glossy, tangy finish. Serve it with a dollop of coconut whipped cream or toasted almond slices for extra flair—because why not?

Tigernut Flour Brownies with Walnuts

Satisfy your chocolate cravings with these fudgy, nutty delights that are secretly gluten-free—because who needs an excuse to eat more brownies? These tigernut flour brownies with walnuts are the perfect blend of chewy, rich, and crunchy, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 cup tigernut flour, finely sifted
• 3/4 cup Dutch-process cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3 pasture-raised eggs, lightly beaten
• 1 cup coconut sugar
• 1/2 cup clarified butter (ghee), melted and cooled
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts, toasted
• 1/2 cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the tigernut flour, cocoa powder, kosher salt, and baking powder until no lumps remain.
3. In a separate large bowl, vigorously whisk the eggs and coconut sugar for 2 minutes until pale and slightly thickened.
4. Slowly drizzle in the melted clarified butter while whisking continuously to emulsify the mixture.
5. Stir in the vanilla extract until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, just until combined—overmixing will make the brownies dense.
7. Fold in the toasted walnuts and dark chocolate chunks, reserving a handful for topping.
8. Pour the batter into the prepared pan, spreading it evenly with the spatula. Sprinkle the reserved walnuts and chocolate on top.
9. Bake for 22-25 minutes, or until the edges are set but the center still has a slight jiggle—this ensures fudgy perfection.
10. Let the brownies cool completely in the pan on a wire rack before slicing into squares.

Prepare to be obsessed with these brownies—their crackly top, gooey center, and nutty crunch make them irresistible. Serve warm with a scoop of vanilla bean ice cream for a next-level dessert, or pack them for a hike (if they last that long).

Keto Tigernut Flour Crackers

Yowza, who knew ditching carbs could taste this good? These Keto Tigernut Flour Crackers are the crispy, golden answer to your snack-time prayers—so addictive, you’ll forget they’re grain-free. (Proceed with caution: your cheese board just got a major upgrade.)

Ingredients

– 1 1/2 cups finely ground tigernut flour
– 1/4 cup cold unsalted butter, cubed
– 1 large pasture-raised egg, lightly beaten
– 1/2 tsp sea salt, finely ground
– 1/2 tsp smoked paprika
– 1 tbsp ice-cold filtered water (if needed)

Instructions

1. **Preheat oven to 325°F** and line a baking sheet with parchment paper.
2. In a food processor, **pulse tigernut flour, cold butter, salt, and smoked paprika** until the mixture resembles coarse sand, about 30 seconds. (Tip: Cold butter ensures flakiness—don’t let it soften!)
3. **Add the beaten egg** and pulse until a crumbly dough forms. If too dry, drizzle in **1 tbsp ice water** and pulse briefly.
4. **Turn dough onto a clean surface**, knead lightly into a ball, then roll between two sheets of parchment to 1/8″ thickness. (Tip: Uneven dough? Chill for 10 minutes to prevent tearing.)
5. **Cut into 1″ squares** with a sharp knife or pizza cutter, then transfer to the baking sheet, spacing them 1/2″ apart.
6. **Bake for 18-20 minutes** until edges are golden and centers are firm to the touch. (Tip: Rotate the tray halfway for even browning.)
7. **Cool completely on a wire rack**—they’ll crisp up as they settle.

Crisp, nutty, and just smoky enough, these crackers are begging to be piled high with whipped goat cheese or dunked into roasted red pepper dip. Store in an airtight container—if they last that long.

Tigernut Flour Pumpkin Spice Muffins

Gather ’round, muffin lovers, because we’re about to turn your fall cravings into a gluten-free, nutrient-packed reality with a recipe so good, even your pumpkin spice latte will be jealous. These tigernut flour pumpkin spice muffins are the cozy, flavorful upgrade your breakfast (or snack time) deserves—no basic vibes here.

Ingredients

– 1 ½ cups tigernut flour, sifted – ½ cup coconut sugar – 1 tsp baking soda – 1 tbsp pumpkin pie spice blend – ¼ tsp fine sea salt – 2 pasture-raised eggs, lightly beaten – ½ cup organic pumpkin purée – ¼ cup melted coconut oil, cooled slightly – 1 tsp pure vanilla extract – 2 tbsp pure maple syrup – ¼ cup almond milk (unsweetened)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners. 2. In a large mixing bowl, whisk together sifted tigernut flour, coconut sugar, baking soda, pumpkin pie spice, and sea salt until no lumps remain. **Tip:** Sifting the flour ensures a lighter texture. 3. In a separate bowl, combine beaten eggs, pumpkin purée, melted coconut oil, vanilla extract, and maple syrup, whisking until smooth. 4. Gradually add the wet ingredients to the dry mixture, folding gently with a spatula to avoid overmixing. **Tip:** Overmixing can lead to dense muffins—stop when just combined. 5. Pour in almond milk and stir until the batter is evenly hydrated (it should be thick but spoonable). 6. Divide the batter evenly among the muffin cups, filling each ¾ full. **Tip:** For bakery-style domes, let the batter rest for 5 minutes before baking. 7. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. 8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Light, moist, and packed with warm spice, these muffins are a textural dream—crisp edges with a tender crumb. Serve them warm with a schmear of almond butter or crumbled over coconut yogurt for a next-level parfait situation.

Tigernut Flour Apple Pie

Get ready to meet your new fall obsession—this tigernut flour apple pie is the gluten-free, nutty twist on a classic that’ll have you questioning why you ever bothered with regular crust. Packed with warm spices and a buttery, crumbly crust, it’s the dessert equivalent of a cozy sweater (but way more delicious).

Ingredients

• 2 cups tigernut flour, sifted
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup coconut sugar
• 1/4 tsp fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 4 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1/3 cup pure maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 tbsp arrowroot starch

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter.
2. In a food processor, pulse tigernut flour, cold butter, coconut sugar, and sea salt until mixture resembles coarse crumbs.
3. Add the beaten egg and pulse just until dough comes together. Tip: Overmixing will make the crust tough—stop when it holds together when pressed.
4. Press dough evenly into the pie dish, including up the sides, and prick the base with a fork. Blind bake for 12 minutes until lightly golden.
5. While crust bakes, toss apple slices with maple syrup, lemon juice, cinnamon, nutmeg, allspice, and arrowroot starch in a large bowl until evenly coated.
6. Arrange spiced apples in the par-baked crust, packing them tightly in concentric circles. Tip: Save the syrupy bowl juices—you’ll drizzle them later!
7. Bake for 45-50 minutes until apples are tender and crust is deep golden. Tip: Tent with foil if the crust browns too quickly.
8. Cool pie on a wire rack for at least 30 minutes before slicing.

Outrageously good, this pie boasts a caramelized apple filling with a hint of citrus brightness, all cradled by a toasty, slightly sweet crust. Serve it warm with a scoop of vanilla bean ice cream for maximum ‘wow’ factor—or just eat it standing over the sink, no judgment here.

Tigernut Flour Coconut Macaroons

Gather ’round, cookie lovers, because these Tigernut Flour Coconut Macaroons are about to hijack your taste buds with their chewy, nutty charm—no actual tigers were harmed in the making, just your willpower to eat just one. Gluten-free, grain-free, and guilt-free(ish), these little mounds of joy are the ultimate pantry-raid triumph.

Ingredients

– 2 cups finely shredded unsweetened coconut
– 1 cup tigernut flour, sifted
– 1/2 cup pure maple syrup, grade A
– 2 large pasture-raised egg whites, room temperature
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1/4 cup dark chocolate chips, melted (optional, for drizzling)

Instructions

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine shredded coconut, sifted tigernut flour, and sea salt, whisking until evenly distributed.
3. In a separate bowl, vigorously whisk egg whites until frothy (about 1 minute)—no peaks needed, just a light foam.
4. Add maple syrup and vanilla extract to the egg whites, whisking until fully incorporated.
5. Pour wet ingredients into the dry mixture, folding gently with a spatula until a sticky, cohesive dough forms.
6. Using a 1-tbsp cookie scoop, portion dough onto the prepared sheet, spacing 1 inch apart. Press lightly to compact each mound (they won’t spread much).
7. Bake for 18–20 minutes, rotating the tray halfway, until macaroons are golden at the edges and firm to the touch.
8. Cool on the sheet for 5 minutes, then transfer to a wire rack.
9. If using, drizzle melted chocolate over cooled macaroons with a fork for Insta-worthy streaks.

Perfectly chewy with a crisp exterior, these macaroons taste like a tropical vacation—minus the sunscreen. Serve them stacked like mini pyramids or crumbled over dairy-free ice cream for a texture showdown.

Tigernut Flour Carrot Cake

Who knew a humble carrot could moonlight as the star of a dessert so divine? This tigernut flour carrot cake is a gluten-free, nutty twist on the classic, packed with cozy spices and just the right amount of sweetness—because life’s too short for sad cake.

Ingredients

• 1 ½ cups finely grated organic carrots (packed)
• 1 ¼ cups tigernut flour
• ½ cup coconut sugar
• 3 pasture-raised eggs, lightly beaten
• ⅓ cup melted coconut oil
• 1 tsp pure vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp sea salt

Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil, then line the bottom with parchment paper.
2. In a large bowl, whisk together tigernut flour, coconut sugar, cinnamon, ginger, nutmeg, baking soda, and sea salt until no lumps remain.
3. Add the lightly beaten eggs, melted coconut oil, and vanilla extract to the dry ingredients, stirring until just combined—overmixing can make the cake dense.
4. Fold in the grated carrots with a spatula until evenly distributed, scraping the bowl’s sides to ensure no pockets of flour remain.
5. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
6. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this prevents a soggy bottom.

The cake is moist yet sturdy, with a caramel-like depth from the coconut sugar and a whisper of spice. Serve it warm with a dollop of coconut yogurt or, for extra decadence, a drizzle of tahini caramel.

Tigernut Flour Chocolate Mug Cake

Ready to ditch the oven and whip up a decadent, single-serving dessert in minutes? This tigernut flour chocolate mug cake is your new microwave BFF—fluffy, rich, and gluten-free without tasting like a sad health food imposter.

Ingredients

• 3 tbsp tigernut flour, finely sifted
• 1 tbsp Dutch-process cocoa powder
• 1 tbsp coconut sugar
• 1/4 tsp baking powder
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter (ghee), melted
• 2 tbsp full-fat coconut milk
• 1/4 tsp pure vanilla extract
• Pinch of flaky sea salt

Instructions

1. In a 12-oz microwave-safe mug, whisk together tigernut flour, cocoa powder, coconut sugar, and baking powder until no lumps remain. Tip: Sifting the tigernut flour prevents grittiness—worth the extra 10 seconds!
2. Add beaten egg, melted ghee, coconut milk, and vanilla extract. Stir vigorously for 30 seconds until the batter is smooth and slightly glossy.
3. Microwave on high for 60 seconds. Tip: Stop at 50 seconds to check for doneness—edges should pull away slightly, center will look moist but not raw.
4. Sprinkle with flaky sea salt immediately after microwaving. Tip: The salt amplifies the chocolate flavor—don’t skip it!

This cake emerges with a fudgy crumb, intense cocoa depth, and a whisper of caramel from the coconut sugar. Serve it warm with a dollop of coconut whipped cream or crumbled freeze-dried raspberries for a tart contrast.

Tigernut Flour Savory Crackers with Herbs

Unbelievably crunchy, ridiculously flavorful, and secretly wholesome—these Tigernut Flour Savory Crackers with Herbs are about to become your new snack obsession. Whether you’re gluten-free, paleo, or just a sucker for a crispy bite, these little guys deliver big-time personality (and a sprinkle of herbaceous sass).

Ingredients

• 1 1/2 cups finely ground tigernut flour
• 1/4 cup arrowroot starch
• 1 tsp sea salt, finely ground
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/4 tsp cracked black pepper
• 3 tbsp extra-virgin olive oil, chilled
• 1/4 cup ice-cold water
• 1 pasture-raised egg, lightly beaten (for egg wash)
• Flaky sea salt, for finishing

Instructions

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together tigernut flour, arrowroot starch, sea salt, rosemary, thyme, garlic powder, and black pepper until fully combined. Tip: Crush the herbs between your fingers as you add them to release their oils.
3. Drizzle in chilled olive oil and use a fork to cut it into the dry ingredients until crumbly, like coarse sand.
4. Gradually add ice water, 1 tbsp at a time, mixing until the mixture just comes together into a pliable dough. Tip: Overworking the dough can make it tough, so stop as soon as it holds shape.
5. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Tip: For extra-thin crackers, aim for 1/16-inch—they’ll crisp up like delicate lace.
6. Cut into 1.5-inch squares or use a fluted cutter for fancy edges, then transfer to the prepared baking sheet.
7. Brush tops lightly with beaten egg and sprinkle with flaky sea salt.
8. Bake for 18–22 minutes, rotating the tray halfway, until golden and crisp at the edges.

Now, these crackers aren’t just crunchy—they’re shatteringly crisp, with a nutty depth from the tigernut flour and pops of herbaceous brightness. Serve them stacked high with whipped feta or dunked into a smoky roasted red pepper dip for maximum drama.

Tigernut Flour Zucchini Bread

Who knew zucchini could be this rebellious? This Tigernut Flour Zucchini Bread is here to shake up your baking routine with its nutty charm and moist, tender crumb—no gluten required, just pure, unapologetic deliciousness.

Ingredients

• 1 ½ cups finely grated zucchini, excess moisture squeezed out
• 1 ½ cups tigernut flour, sifted
• ½ cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• ⅓ cup extra-virgin coconut oil, melted and cooled
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the tigernut flour, coconut sugar, cinnamon, baking soda, and sea salt until no lumps remain. Tip: Sifting the flour ensures a lighter texture.
3. Add the beaten eggs, melted coconut oil, and vanilla extract to the dry ingredients, stirring until just combined—overmixing can make the bread dense.
4. Fold in the grated zucchini and dark chocolate chunks until evenly distributed. Tip: Squeezing the zucchini dry prevents a soggy loaf.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway for even browning.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Slice into this beauty to reveal a speckled green interior studded with melty chocolate pockets. Serve it toasted with a smear of almond butter or as is—because sometimes, rebellion tastes this good.

Tigernut Flour Peanut Butter Cookies

Sneaky little tigernuts are here to shake up your cookie game—these peanut butter cookies are gluten-free, nutty, and dangerously snackable, with a flour so hipster it probably has its own podcast. Who knew something called ‘tigernut’ could taste this good?

Ingredients

– 1 cup creamy peanut butter (no-stir, natural)
– ¾ cup coconut sugar
– 1 large pasture-raised egg, lightly beaten
– 1 tsp vanilla extract
– ½ cup tigernut flour, sifted
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup dark chocolate chunks (70% cacao)
– Flaky sea salt, for finishing

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together peanut butter and coconut sugar on medium speed for 2 minutes until fluffy.
3. Add the lightly beaten egg and vanilla extract, mixing just until combined (30 seconds). Scrape down the bowl with a rubber spatula.
4. In a separate bowl, whisk together sifted tigernut flour, baking soda, and fine sea salt. Tip: Sifting prevents clumps for a smoother dough.
5. Gradually add dry ingredients to the wet mixture on low speed until fully incorporated (45 seconds).
6. Fold in dark chocolate chunks with a spatula until evenly distributed. Tip: Reserve a few chunks to press onto dough balls for bakery-worthy tops.
7. Scoop dough into 1.5-tbsp portions, roll into balls, and place 2″ apart on the prepared sheet. Flatten slightly with a fork in a crisscross pattern.
8. Bake for 10–12 minutes until edges are golden but centers are still soft. Tip: Underbake slightly for chewy cookies—they firm up as they cool.
9. Immediately sprinkle with flaky sea salt. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Dense yet chewy, these cookies are a nutty, chocolate-studded dream with a hint of caramel from the coconut sugar. Serve them warm with a dunk in cold almond milk, or crumble over vanilla bean gelato for a next-level sundae.

Tigernut Flour Matcha Energy Balls

Tigernut flour and matcha are the dynamic duo you didn’t know your snack game needed—until now. These energy balls are like tiny, nutrient-packed superheroes here to rescue your 3pm slump (and your taste buds). Let’s roll!

Ingredients

– 1 cup finely ground tigernut flour
– 2 tbsp ceremonial-grade matcha powder
– 1/3 cup creamy almond butter, unsweetened
– 1/4 cup raw honey, warmed to a pourable consistency
– 1 tsp pure vanilla extract
– 1/4 tsp fine Himalayan pink salt
– 2 tbsp chia seeds
– 1/4 cup unsweetened shredded coconut, plus extra for rolling

Instructions

1. In a large mixing bowl, whisk together the tigernut flour, matcha powder, and pink salt until no clumps remain.
2. Add the almond butter, warmed honey, and vanilla extract. Use a silicone spatula to fold until a thick, cohesive dough forms. **Tip:** If the mixture feels too dry, add 1 tsp of water at a time until it holds together when pressed.
3. Gently fold in the chia seeds and shredded coconut until evenly distributed.
4. Scoop 1-tbsp portions of dough and roll into smooth balls between your palms. **Tip:** Lightly dampen your hands to prevent sticking.
5. Roll each ball in extra shredded coconut for a festive finish.
6. Place balls on a parchment-lined tray and refrigerate for 30 minutes to firm up. **Tip:** For a firmer texture, freeze for 15 minutes before serving.

Glory awaits! These energy balls boast a chewy, slightly crumbly texture with earthy matcha vibes and a hint of coconut sweetness. Pack them for hikes, or sneak one mid-meeting—no one will judge (or maybe they’ll, but they’ll be jealous).

Tigernut Flour Almond Butter Bars

Fancy a snack that’s equal parts chewy, nutty, and downright addictive? These tigernut flour almond butter bars are here to rescue your snack game from the abyss of boring—no fancy kitchen skills required, just a love for all things deliciously wholesome.

Ingredients

• 1 cup creamy almond butter (unsweetened, stirred well)
• 1/2 cup pure maple syrup (grade A, dark amber)
• 1/3 cup tigernut flour (finely sifted)
• 1/4 cup coconut oil (unrefined, melted)
• 1 tsp vanilla extract (Madagascar bourbon preferred)
• 1/2 tsp sea salt (flaky Maldon for texture)
• 1/3 cup dark chocolate chips (70% cacao, mini-sized)

Instructions

1. Preheat oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
2. In a medium saucepan over low heat, warm the almond butter and maple syrup, stirring constantly with a silicone spatula until fully combined and slightly runny, about 2 minutes. Tip: Avoid overheating to prevent separation.
3. Remove from heat and whisk in the melted coconut oil, vanilla, and sea salt until emulsified.
4. Fold in the tigernut flour with deliberate strokes until no dry pockets remain—the mixture will thicken slightly. Tip: Sifting the flour first prevents clumps.
5. Transfer the batter to the prepared pan, spreading evenly with an offset spatula. Sprinkle chocolate chips evenly over the top, pressing them lightly into the surface.
6. Bake for 18–20 minutes, until the edges are golden and the center appears set but still soft. Tip: For fudgier bars, err on the shorter bake time.
7. Cool completely in the pan on a wire rack (about 1 hour), then refrigerate for 30 minutes to firm up before slicing into 12 bars.

Perfectly dense yet melt-in-your-mouth tender, these bars boast a caramel-like depth from the almond butter, with pops of dark chocolate for contrast. Try crumbling one over vanilla bean ice cream for a next-level sundae hack.

Summary

Tigernut flour opens up a world of delicious possibilities, from baked goods to savory dishes! We hope these 20 creative recipes inspire you to get cooking. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy reference. Happy baking!