Today at the Bondi Markets I came across a product I new nothing about,
‘Tigernut’.

It is an ancient root vegetable, used thousand of years ago by the Egyptians, North and East Africans and now organically grown in Spain.
You can eat the little nuts, by soaking them in water for about 4 hours and just have them as a little snack or with yogurt, in smoothies, in salads. The nuts are slightly chewy and a little sweet.
There is also a Tigernut flour, so I decided to experiment and make some Anzac biscuits, using it.
I must admit it worked really well.
The great thing is, the nuts and the flour can be used by Gluten intolerant people!!!

• turn on the oven to 160˚
• 150 gr tigernut flour
• 80 gr whole buckwheat
• 100gr rolled oats ( use quinoa flakes for a Gluten free version)
• 150 gr unsalted butter, melted
• 100 gr brown sugar
• 2 tablespoons maple syrup
• a pinch of salt
• 1 teaspoon baking powder
• in a bowl, mix all the ingredients well

• line a oven tray with grease proof paper
• roll a little ball of biscuit dough in your palms
• flatten it lightly and put on tray
• bake for about 15-20 minutes or until golden

• let them cool a little
• put them on some biscuit raks to col completely