How to make Tiger Nuts BRITTLE

Stephanie, one of our terrific customers, who also belongs to the "No Nuts Moms Group" created this superb Tiger Nuts Brittle, and here's what she writes on her blog about it.

Have you ever heard of or seen TigerNuts? They are not nuts, so those with nut allergies can safely consume them too. Tubers are structures in some plant species used as storage organs for nutrients. Tubers and roots are parts of a plant that usually grow downward, anchoring the plant into the ground, where they absorb moisture and nutrients. Examples of root vegetables include beets, carrots, celeriac, parsnips, sweet potatoes, and turnips. Other examples of tubers include potatoes, Jerusalem artichokes, jicama, and yams. You can find more here on tubers and roots here.

You can find and buy tigernuts here. We have tried different brands of tigernuts but Tigernuts USA wins hands down. Their whole peeled tigernuts are much softer than most other brands. Our friends over at Tigernuts USA were kind enough to send us some of their supreme peeled tigernuts to try and in return I have created this safe brittle with a twist. I remember as a child I loved peanut brittle and couldn't wait for this time of the year to get my hands on this yummy treat. As an adult with many food allergies, including peanut and tree nuts and a mother of children with life threatening allergies, my perspective of this candy has really changed. Don't let this NUT free brittle fool you. I made two batches because one was made with a Bourbon infused maple syrup. Don't panic this recipe is fun and easy to make, no special steps required. It makes a great gift too.

Ingredients

1/2 cup Uncooked Quinoa
3/4 cup Peeled tigernuts (cut in half)
1/4 cup Rolled oats
2 Tablespoons Chia seeds
2 Tablespoons Sucanat (coconut sugar)
1/2 teaspoon Pink salt
2 Tablespoons Coconut oil
1/2 cup Maple syrup

Directions Preheat oven at 325°

In a medium size glass bowl add all dry ingredients. Quinoa, halved tigernuts, oats, chia seeds, sucanat and salt. Mix to evenly combine.
In a small pot add your maple syrup and coconut oil and heat on medium until coconut is completely incorporated in the maple.
Once the coconut and maple are ready pour over the dry ingredients and mix until well combined.
Cover a cookie sheet with parchment paper and pour the mixture on the cookie sheet and spread evenly (important or it will burn on some parts and wont crisp in other parts)
Place in oven and bake for 30 minutes and rotating cookies sheet at the half way point to ensure even browning.
Let cool completely before breaking into pieces. Any leftovers will stay good in a mason jar on countertop for a little over a week.