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However, our concern today is making flour out of tiger nuts. Tiger nut flour is either made using leftover pulp from tiger nut milk production or from grinding into powder, the dry tiger nut tuber. We’ll discuss how to make tiger nut flour using leftover pulp from tiger nut milk. If you learn this method, you will stop disposing the pulp from the milk.
To produce tiger nut milk and flour, you’ll need:
4 cups of dried tiger nuts 1500ml of water A smart blenderAdditional ingredients to produce tiger nut milk
Whole coconut Ginger 10 datesHow to make tiger nut milk
Remove stone and grits from the tiger nuts. When you are done, soak them for at least 24 hours before use. Afterwards, drain the tiger nuts and put them in a smart blender.Sign up to the Connect Nigeria daily newsletter
Ordinarily, I would have added coconut, dates and ginger to the blender at this time but since I want plain tiger nut flour, I’ll blend the coconut, ginger and dates after blending the tiger nuts. Now that the clarification has been made, add water to the tiger nuts and blend on high speed till smooth. Let the blended mixture sit for about 10 minutes before pouring it into a bowl through a cheesecloth. When you have emptied the content of the jug into the cheesecloth, use your hand to squeeze out as much milk as possible from the pulp. Set both the milk and the pulp aside for later use. Remove the coconut from its shell and dice it. Peel the ginger, crack the dates and take out the seeds. Put these ingredients into a blender. Since you already have some tiger nut milk, using water to blend the ingredients won’t be necessary. Just add some tiger nut milk into the blender and blend till smooth. You will have to strain the ingredients after blending. Thus, transfer the tiger nut pulp to a clean baking tray. Use the cheesecloth to strain the blended mix into the tiger nut milk. Stir the mixture and transfer it into a container. Refrigerate.
Making tiger nut flour from the milk
With tiger nut milk production over, it’s time to make flour out of the pulp. The first and most important step in achieving this is dehydrating the pulp. Thus, pre-heat the oven to 160-175F. When the oven is ready, put the baking tray and its content into it. Please note that dehydration may take about 4-6 hours but you have to monitor and stir the flour throughout the process. Once the flour is dried out, transfer it in batches to a dry mill blender and pulse until powdered. Your tiger nut flour is ready. Transfer the flour into a container and store in a cool, dry place. Featured Image Source: The Pretend ChefGot a suggestion? Contact us: editor at connectnigeria dot com
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