1 cup raw tigernuts,
3 cups filtered water,
1/4 tsp licorice salt or any salt,
1 tsp vanilla extract
1.Cover tiger nuts with water in a glass jar and let sit for 4-6 hours .The longer they soak, the softer they will be and the easier they will be to wiz into silky, smooth milk. Then strain, drain and put into a high speed blender.
2. Add 3 cups filtered water. If you are adding any flavourings, now’s the time. I added licorice salt and vanilla extract, you can replace with maple or agave if you want.
3. Process on high speed for 3-4 minutes or until smooth and creamy. This usually takes around three minutes.
4. Pour your milk through a nut bag to separate the milk from the tiger nut pulp.
5. Once you’ve finished, pour the milk into a glass bottle and store in the fridge for 3-4 days.
To make Flour:
1.Spread wet tigernut pulp on a lined dehydrator sheets and put into the dehydrator at 42 Cfor about 2-3 hours (until the mixture is completely dry to the touch)
2.Put dried out pulp into a coffee grinder or a clean blender and process until it has been ground finely.
3. Store in a glass jar, in the fridge.