How to Make Tigernut Milk and Flour?


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.


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