How To Make Tigernut Milk and Tigernut Flour

Step 1Place the tigernuts in water and let them soak for 24 hours.

Step 2After 24 hours, drain and place in a blender (I used my Kenwood mixer with a blender attachment). Add a small amount of water, about ¹/₂ cup. Blend the mixture on high for 2-3 minutes.

Step 3Add more water if the mixture is too dry and sticks to the sides. Then, pour in the remaining water and blend for another minute. Let it sit for 10-15 minutes.

Step 4Pour the mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth, into a bowl. Strain the mixture through the nut milk bag. Using your hands, squeeze out as much milk as possible (be careful, the mixture can still be hot inside).

Step 5When done, optionally add any flavouring and pour in a container or a bottle. Refrigerate and use within 3 days. If you want to store it for longer, freeze in batches.

Step 6Don't waste the tigernut pulp use it to make tigernut flour. Before you store it, you will have to dehydrate the tigernut pulp.

Step 7Preheat the oven to 70-80 °C/ 160-175 °F. Spread the pulp over a large baking tray and place in the oven. Dehydrate for 4-6 hours or until dry. Mix a few times during the dehydration process. Otherwise, let it dry on a warm sunny spot in your kitchen and mix a few times.

Step 8Once it's dry (not browned), place it in a food processor and pulse until powdered (I use this Kenwood mixer with a food processor attachment).

Step 9Below is a comparison of store-bought tigernut flour (left) and homemade tigernut flour/meal (right). The homemade version is not as fine as store-bough tigernut flour but has has less carbs - most of it is just fibre. That's because store-bought tigernut flour is made with pure ground tigernuts while my homemade version is just the leftover from making tigernut milk.