Tiger Nut Brownies

Tiger nuts are not actually nuts but are a small tuber vegetable that grows under the soil in warm climate wetland areas. Traditionally part of the Spanish diet and now popular in areas of Africa, tiger nuts or chufa, have been used to make a milk-like beverage, pressed for their oil and also dried and ground into flour. The outside of the tuber is fibrous like a rubbery peanut shell and the inside is a bit sweet and powdery, tasting a little like cookie dough if you ask us. They are also fun and satisfying to munch on just like nuts.

Tiger nuts are very high in potassium, fibre and natural sweetness. In fact, about half of the carbohydrate content is fibre making them interesting for grain free eaters, diabetics, folks that can't tolerate gluten or wheat and also as a great fuel for your fibre eating probiotic bacteria friends. The slight sweetness of the flour also makes for less sugar needed in your recipes.

You can find the flour in most of our refrigerators at Amaranth and the whole 'nuts' themselves are on the shelves. If you don't see this new product at your local Amaranth, let the team know. They would be happy to make sure it comes your way.

These brownies can combine a number of super foods into one delicious little square. They have few ingredients and you only dirty one pot plus the baking pan - no bowls or mixers to fuss with. Choose the ingredient quality that speaks to you and you will have a scrumptious, ooey, gooey snack with minimal effort!

Tiger Nut Brownies

3/4 cup coconut sugar

1/3 cup unsalted butter

1/2 tsp salt

2/3 cup cocoa powder

1 tsp vanilla extract

3 large eggs

1 1/4 cups tiger nut flour

1 tsp baking powder

1/2 cup walnuts

1/4 cup chocolate chips

Preheat your oven to 350F and prepare an 8"x 8" square or 9" circular pan with parchment paper or by greasing.

In a saucepan on the stove, combine the sugar, butter and salt and allow them to melt together. You just want to carefully melt. Combine them well with a whisk and take them off of the heat. Add the cocoa and vanilla and whisk well. Make sure the mixture is cool enough and then add the eggs one at a time, whisking after each. The batter should have a really nice sheen. Finish by adding the tiger nut flour, baking powder, nuts and chocolate chips and whisk well to combine.

Bake for 23-25 minutes. A toothpick will not quite come out clean, but they are done. Let them cool and keep them at room temperature, well covered, to keep them moist.

Posted by Amy Buckman, Community Ambassador, Amaranth Stores