TIGERNUT DINNER ROLLS

TIGERNUT DINNER  ROLLS

 

 

Going Paleo , the one thing I found hard to give up was bread.  Not that I ate  it a lot but every now and then it’s nice to have some. And then I thought that bread would be out of reach once I was told that I couldn’t have eggs.  After all, I can’t have yeast, grains , almonds and now eggs amongst other things. What else is my body going to throw at me.
Life was getting harder and food was and is constantly a huge challenge.  So the other day I made my Quick Thai Style Chicken Soup and what’s soup without bread? And being that I am trying to keep my nut intake to a minimum I decided to try my hand once more at using Tigernut Flour.
Now Tiger nuts are not actually a nut but rather they are small root vegetables related to sweet potatoes.  
Originating from Northern Africa,  these are great for people who are gluten or nut intolerant and are great for people who are on a paleo or fodmap diet. They are high in fibre, great source of potassium and magnesium to mention just a few of the benefits. Anyway, like all non wheat flours, they take some trial and error and I think  this time I’ve got it right.
These rolls smell so good as they are baking in the oven. They are crispy on the outside and soft on the inside. They are nice on their own or with your favourite toppings.I can just imagine lashings of butter……ok, the old Christine would have had the butter or jam and cream.Oh, but not this chook! No, no, no…..
I have totally changed my wicked ways. Indulgent toppings for me these days  are tahini and honey or have you tried chocolate hemp spread topped with blueberry and hemp coconut yoghurt? Some vegan cheese and tomato is a nice savoury option too. And did I mention that they can also be frozen ( If there’s any left).

 

 

TIGERNUT DINNER  ROLLS

1 ½ cups Tiger nut Flour, whole ground ( I use Terra Firma Foods- available online)
1 cup Cassava Flour
½ cup Tapioca Flour/starch
2 tablespoons Psyllium Husks
3 Tablespoons Golden Flax meal
Pinch Sea Salt
1 tablespoon Baking Powder
1 tablespoon Apple Cider Vinegar
½ cup Olive Oil
400 gram can Full Fat Coconut Milk
¼ cup Natural flavour Coconut Yoghurt

METHOD

Preheat oven to 180 degrees Celsius Fan forced.

In food processor bowl add tiger nut flour, cassava flour, tapioca, psyllium husks, flax meal, salt and baking powder.  Process for 5 – 10 seconds to combine.

Add to food processor bowl the apple cider vinegar, oil, coconut milk, and yoghurt.  Process till well combined.

Remove bowl and set aside for 5 minutes.

Prepare trays with baking paper.

Using heaped tablespoonfuls roughly shape into a ball and put on tray.  Dough will be slightly sticky but that’s fine. Allow room between rolls, do not overcrowd the tray.

Using the back end of a knife blade make an indentation or criss cross pattern on top of the rolls.

Put trays in oven and bake for 30 minutes.  Rolls will be a light golden colour around the edges.

Once cooked and removed from oven, put rolls onto a wire cooling rack and rest for 5 minutes. Serve.

MAKES 15 Rolls

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