Tigernut Christmas Cookies
It’s that time of year, a time when office get-togethers, bright flashing lights and Christmas shopping chaos reminds us that the big day is looming and the silly season is well and truly in full swing.
With great power comes great responsibility and as designated chef (self-appointed or not) be warned, Christmas Day is not all tinsel and tipples. Before you know it, your significant other has invited their sister-in-law’s, second cousin’s girlfriend and she is gluten, nut and dairy intolerant throwing a sleigh sized spanner into your otherwise well-flowing culinary creativity.
If this cooking crisis applies to you fear not, these Tigernut Christmas Cookies are a fantastic alternative for those who have a little trouble digesting Christmas Pudding. Made entirely from gluten and dairy free ingredients, these are a simple crowd-pleaser to help keep that infamous lunch bloat to a minimum and tickle the tastebuds of the whole family! For bonus festive spirit points, use a Christmas Tree cookie cutter; don’t forget to leave a couple out for Santa!
This biccie recipe works well across the board, it’s great for cheesecake and slice bases and cut-out cookies.
- 50g Tigernut flour
- 70g sunflower seed meal
- 70g buckwheat grouts coarse cut
- 4 – 5 medjool dates
- 1 Tbsp coconut oil
- 1 Tbsp maple syrup
- pinch salt.
- Blitz all ingredients together until well combined.
- Add buckwheat grouts last so they keep some crunch. Use as desired.
- Cut into shapes and bake in mod oven for 10 – 15 mins.
- Top with desired toppings. The biccies pictured are topped with sunflower seed-pomegranate jelly hearts
Merry X-mas from TFF xx