Recipe – Tigernut Loaf
This simple yet delightful tigernut loaf can serve as a delicious sweet or savoury snack, sandwich base, breakfast, lunch, dinner, supper … so many options!
3/4 cup sunflower seeds
1/4 cup Tigernut ground powder
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks (or 3 tbsp psyllium husk powder)
1 tsp fine grain sea salt (add 1/2 tsp if using coarse salt)
1 tbsp maple syrup
3 tbsp melted coconut oil or ghee
1 1/2 cups water
In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
Preheat oven to 175 degrees C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Love Terra Firma xx