Ancient Egyptian Tiger Nut Cakes | Recipe & Brief History

tiger nuts

🥗Healthier: almond flour

💰Cheaper: oats

Almond flour is gluten-free and lower in carbs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds well.

Soak 6 ounces of medjool dates in 2 cups of hot water for 10 minutes to soften.

Reserve about 3/4 cup of the soaked liquid from the dates.

Place the softened dates and the reserved water into a high-speed blender and blend until smooth.

Transfer the date paste into a saucepan and bring it to a simmer over low heat.

Add 1 tablespoon of honey to the date paste and mix well, then turn off the heat.

Pour the date paste into a container and let it cool, then store it in an airtight container in the fridge before use.

Add 2 cups of tiger nuts to a food processor and grind them by pulsing in bursts until finely ground.

Sift the ground tiger nuts through a strainer to remove any large bits, returning larger pieces to the food processor to grind again.

Repeat the grinding and sifting process until you have enough finely ground tiger nut flour.

Add 2 tbsp of melted butter to the tiger nut flour and slowly add 1/8 cup of milk until you have a dough.

Form the dough into 1-inch diameter balls with your hands and shape the balls into cones.

In a preheated frying pan or skillet, add some butter and place the cones in the pan.

Cook each side for about 2-3 minutes until the cakes turn golden brown.

Serve the cakes covered with the date honey paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens