One of the most frequent questions that we get asked about our Tiger Nuts products is "How do you make Tiger Nuts Butter"? And usually it's followed by "How does it compare with Almond Butter""

The answers are easy:

1. It's easy and quick to make Tiger Nuts Butter.

2. Tiger Nuts butter is NUT FREE and nutritionally superior.

So we asked our Chef Kimberly to whip some up and share the information with you, and if you click on the video below you will be amazed how easy it really is to make great tasting Tiger Nuts Butter.

Click on either of the pictures below to take you to the Tiger Nuts Flour or Tiger Nuts Oil pages on our web site that's all you need:

By the way you can add some of our "Chopped Tiger Nuts" to the Butter to make it crunchy if that's your preference.

We do hope you like Tiger Nuts Butter, and we always are looking for pictures of what our customers make, so please make sure to send us yours to nuts@tigernutsusa.com 

Jack and the Tiger Nuts Team

Tiger Nuts Chef Kimberly has come up with this terrific Gluten Free Tiger Nuts Winter Sauce Cake with Hot Sauce, and it will be a huge hit in you house too, if you bake it can be the perfect addition to your Holiday repertoire.

Keeping in mind the dietary restrictions of family & friends, over the Holidays, doesn’t have to be a chore, boring or sub-par, when it comes to cooking & baking.

This cake may be gluten free, but it’s every bit a delectable bake in its own right – now top that with a hot cake sauce & you’re on your way to a Happy Holiday Season!

In this recipe, Chef Kimberly use Organic Tiger Nuts Flour, which is not only nut-free, but gluten-free, & cholesterol-freetoo. Made from ground up tiger nuts, this flour is light & super versatile for baking & cooking, alike!

RECIPE

Prep Time: 20 minutes
Bake Time: 45 – 60 minutes at 350 degrees F
Yield: 1 cake using a tube pan

The ingredients & instructions are listed below the video for measurements & directions. 

Ingredients:

* Note: It is important to have all ingredients at room temperature before you begin.

• 2 1/2 cups tiger nuts flour – sifted
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp fresh ginger – finely grated
• 1/2 tsp pumpkin pie spice
• dash cayenne pepper
• 1/2 tsp salt
• zest 1 orange
• 3/4 cup butter – softened
• 1 1/2 cups brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1/2 cup eggnog – or milk, cream, buttermilk, sour cream, yogurt
• juice 1 orange
• 1/2 cup pumpkin purée – pumpkin pie filling or mashed sweet potatoes can be used
• 4 egg whites
• 1/4 cup white sugar
• 1/8 tsp cream of tartar

Instructions:

• Note: Have available a greased 9 inch tube pan, or 8 inch or 10 inch fluted tube pan.

1. Preheat oven to 350 degrees F.
2. In a bowl, whisk together until thoroughly combined, the following dry ingredients: tiger nuts flour, baking powder, baking soda, nutmeg, cinnamon, cloves, pumpkin pie spice, ginger, cayenne, salt & orange zest. Set aside.
3. In a large bowl, beat butter until creamy, using a mixer or hand mixer.
4. Gradually add brown sugar, and beat on high speed until light & fluffy –about 2-4 minutes.
5. Beat in egg yolks, one at a time, and then beat in, vanilla extract & pumpkin purée.
6. On low speed, add the flour mixture in 4 parts, alternating with the egg nog, and beat until smooth.
   • Note: Be sure to scrape the sides with a rubber spatula, to ensure all the flour has been incorporated.
7. Add orange juice & beat until smooth.
8.                                                                                   Using clean beaters, in another clean bowl & on medium speed, beat egg whites & cream of tartar for 30 seconds.
9. On high speed, gradually add white sugar to the egg whites, and continue to whip until stiff peaks form, but the whites are not dry.
10. With a rubber spatula, fold 1/4 of egg whites into the flour & egg mixture, until well dispersed. Fold in the remaining egg whites.
11. Scrape the batter into the prepared tube pan & spread evenly.
12. Bake 45 – 60 minutes, or until a toothpick inserted into the center comes out clean.
13.                                                                         Remove cake from oven & cool for 30 minutes. Then, allow to cool upside down, on a wire cooling rack, until cake reaches room temperature.
14. Run a small, sharp knife around edges of tube pan, before removing cake & turning it out onto a plate or pedestal.

Hot Cake Sauce:

This thick, Hot Cake Saucetopping my Winter Spice Cake has just a hint of maple flavor.

This is another dessert that warrants sneaking into the kitchen for a midnight snack. Mom and I often cross paths, during our late night forays into the kitchen for snacks.

Type: Sauce Recipe

Yield: about 2 1/4 cups
Prep Time: about 20 min

Ingredients:

•                                             1/2 cup butter
• 1/4 tsp salt
• 1 cup brown sugar
• 1/4 tsp pumpkin pie spice or ground ginger
• 1 egg
• 1/3 cup water
• few drops of vanilla extract
• 1 tbsp maple syrup
• 1 tbsp heavy cream

Instructions:

1. Melt butter in sauce pan.
2.                                                                                 Stir in sugar, maple syrup, pumpkin pie spice or ground ginger, salt & water, and stir until sugar dissolves & thickens somewhat. Remove from heat.
3. In a small bowl, whisk egg until frothy.
4. Add a small amount of sauce to frothy egg, and whisk vigorously.
5. Gradually add egg mixture to the sauce pan, stirring constantly.
6. Return to heat, and stir until sauce has thickened to the degree desired.
7.                                                                               Remove from heat, and stir heavy cream into the sauce.
8. Drizzle over or smother your winter spice cake with hot cake sauce, for a positively glorious dessert.

This dreamy sauce can be served drizzled over carrot cake or corn bread, over ice cream, yogurt or to dip fresh fruit, to name a few other uses. Try spiking it with 1-2 tbsp of rum, brandy, bourbon or liqueur of your choice for an adult treat!

This Gluten Free Tiger Nuts Winter Spice Cake is well complimented by Hot Cake Sauce.

These healthy baked breakfast taquitos are great to have in the fridge for rushed mornings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 2 (8 taquitos)

What You’ll Need:

- 1 potato
- 8 tortillas
- 2 jalapenos
- ½ tsp. chili powder
- 6 eggs
- ½ cup ham (or sausage)
- ¼ white onion
- ½ cup cheddar or Monterey Jack Cheese
- 2-3 tbsp. Tiger Nuts Cold Pressed Extra Virgin Oil

Method:

1. Finely chop your potato and add into a large bowl with ½ tsp. chili powder, salt and pepper.
2. Cover your bowl and shake to coat.
3. Preheat oven to 400F.
4. Transfer potatoes into a baking sheet lined with parchment paper and bake for 15-20 minutes.
5. Meanwhile, chop up the jalapenos, onion, ham and cheese.
6. Add 2-3 tbsp. Tiger Nuts Cold Pressed Extra Virgin Oil into a nonstick pan and sauté the onion and jalapenos for a few minutes.
7. Add in the ham; season with salt and pepper. Next, add the eggs and cook until slightly underdone.
8. Slightly warm up your tortillas so they are easy to handle.
9. Fill each tortilla with potatoes, ham and egg mixture and finally the cheese.
10. Roll them tight and place on a lined baking sheet.
11. Brush lightly with oil and bake for 12-15 minutes. They will be done when the edges start turning a bit dark.
12. Serve with hot sauce.
13. Add 2-3 tbsp. Tiger Nuts Cold Pressed Extra Virgin Oil into a nonstick pan and sauté the onion and jalapenos for a few minutes.
14. Add in the ham; season with salt and pepper. Next, add the eggs and cook until slightly underdone.
15. Slightly warm up your tortillas so they are easy to handle.
16. Fill each tortilla with potatoes, ham and egg mixture and finally the cheese.
17. Roll them tight and place on a lined baking sheet.
18. Brush lightly with oil and bake for 12-15 minutes. They will be done when the edges start turning a bit dark.
19. Serve with hot sauce.