TIGERNUT FLOUR

I found this amazing flour on the depleted shelves in the flour aisle of my local supermarket .
Tiger nut is a small wrinkled brown tuber which forms on the roots of the plant , Cyperus esculentus , that grows around the Mediterranean .
It has a crisp , sweet , light nutty flavoured white flesh and is eaten as is .
Tigernut is a non -nut substitute to almond meal .
When tigernut is ground it is granular in texture similar to almond meal .
It is also gluten free .
VANILLA TIGERNUT CAKE .....
Preheat your oven to 160 deg C
Line a 20 cm round ring cake pan .
Using a large bowl combine 2 and 1/2 cups of tigernut flour , 1/2 tsp of bi carb of soda , 1/2 tsp of salt ........
In a separate bowl lightly beat 2 eggs ( room temp ), 1/4 cup of coconut oil ( melted ) , 1/2 cup of milk, 1/2 cup of maple syrup  and 1 tsp of vanilla extract , once you have whisked the wet ingredients together ....
Create a well in the centre of the dry ingredients and add the wet ingredients .
M,ix well .
Pour the mixture into a well sprayed cake pan .
Bake in the preheated oven for 40 minutes or until an inserted skewer comes out clean .
Let the cake stand in the cake pan for 15 minutes before removing .
GLAZE
Mix together 1 tsp of lemon juice , 2 tbs of coconut oil ( melted ) ,zest of 1/2 lemon , 2 tbs honey , 1 tsp of arrowroot ( tapioca ) flour ....until smooth .
Spread over cooled cake .
Alternatively .....I mixed together the honey , lemon juice, the coconut oil and drizzled over the

prepared cake , topped with shredded coconut .