Teff Tigernut Flour Cookies
If you haven't tried teff and tigernut flour yet, this recipe is a perfect introduction. Teff Tigernut Flour Cookies are high in protein, high in fiber, vegan, gluten-free, and nut-free.
Ingredients
- 80 g teff flour
- 70 g tigernut flour
- 25 g white rice flour
- 15 g potato starch
- 50 g coconut sugar
- 100 g coconut cream the thickened cream from a can of full-fat coconut milk
- 1 tablespoon lime juice
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- Mix all the dry ingredients in one bowl.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- Add melted coconut cream and lime juice to the bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
- Form the dough into cookies using your hands and use a fork to make a crisscross pattern on each cookie.
- Place cookies on the baking sheet and bake for approx. 18-20 minutes.
- Remove from the oven and leave them to cool down completely. They will continue to firm up while cooling.
Notes
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.