Hypo-allergenic Tiger Nuts Cookies

Another of our amazing Tiger Nuts customers, Laurie Pevnick would like to share the recipe of her Hypo-Allergenic Tiger Nuts Cookies. Here's what she says about them, "

I have so many food sensitivities; anyone who tolerates tiger nut flour would tolerate these for sure! It allows me to eat cookies!".


 They look good don't they, and here's the recipe:


1 1/3 c. Tiger Nut Flour, sifted
1/4 tsp baking soda
pinch salt (optional)
4 Tblsp. oil of choice (I use Camellina oil) or Tiger Nuts Oil
2 Tblsp. water
3/4 tsp. powdered ginger (optional)
Sliced Tiger Nuts for topping (optional)
You could add cinnamon, if tolerated.
Mix dry ingredients by hand in a large bowl. Make a well and pour oil and water into it.
Mix well by hand. If it seems too wet, add a little more Tiger nut flour. You want a nice soft dough.
Roll into 1" balls. This makes 12 small cookies. You could make them bigger or double the recipe if desired.
Place on a parchment lined baking sheet. Flatten slightly with your hand. Press some sliced Tiger nuts on top.
Bake:  350º for 24 minutes or Convect bake:  325º for 24 minutes
Yield: 12 small cookies
Check them early. Oven temperatures vary and you don't want them to burn.
Allow to cool. They freeze beautifully.



Amazing Auto Immune Paleo Brownies!

Amazing Auto ImmuneTigerNut Brownies Recipe from our customer Regina Gonzales who runs Delicious Delights Cafe, based in Queen City, Texas!

3 ripe bananas
1/2 cup unsweetened applesauce
1/4 cup avocado oil
1 TBS Apple cider vinegar
1 TBS maple syrup
1/3 cup carob powder
1 cup Tiger Nut Flour
1 tsp baking soda
1/2 teaspoon salt
Optional toppings :
Unsweetened Carob chips
Sliced Tiger Nuts

For the best texture place all of wet ingredients in a blender or food processor.
Add all dry to a mixing bowl , combine the wet and mix until combined.

Line an 8x8 pan or 9 inch round with parchment paper, add your toppings and bake 350 for 30 mins.

TigerNut USA is my favorite brand!

Spanish Frittata

Spanish Frittata

Filled with the taste of spinach, mushroom and onion; you will certainly enjoy this Spanish frittata for breakfast.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4-6

What You’ll Need:

  • 12 large organic eggs
  • ½ cup sautéed mushrooms
  • ½ tsp. sea salt, more to taste
  • 1 small red onion (finely chopped)
  • 1 cup spinach
  • 2 tbsp. Premium Organic extra virgin-olive oil
  • ½ cup coconut milk


  • Preheat oven to 375F.
  • Heat the oil in a pan over medium-high heat and sauté the onions for 3 minutes, until translucent. Add the mushrooms and sauté until soft. Next, add the spinach and stir until it welts. Take the pan off the heat, transfer veggies into a plate and set aside.
  • Turn the heat down to low and add a bit more coconut oil. Crack your eggs into the same skillet and cook them on medium-low for about 5 minutes. Use a spatula to spread the eggs to the center from the edges. Once the eggs are no longer runny, top them off with the vegetable mixture.
  • Chuck inside the oven for 5 minutes or until set and golden brown.
  • Once done, take out of the oven and place a plate over the pan. Hold both the pan and the plate and then flip the pan so that the frittata safely drops onto the plate. Now, slide it back into the pan and place back into the oven for 3-4 minutes so that the other side cooks.
  • Serve