Day #10 tiger nut milk and chocolate chip cookies the perfect mid-afternoon snack. The cookies are made from the leftover pulp after making the milk, so there’s no waste in this recipe. It would also work with almonds if you can’t find tiger nuts.
Ingredients for the milk:
– 2 cups tiger nuts
– 6 cups filtered water
Ingredients for the cookies:
– 2 cups tiger nut pulp
– 1/3 cup coconut sugar
– 50g melted butter
– 2 eggs
– Pinch sea salt
– 1/3 cup oats
– 1 bar dark chocolate 70%
Soak the tiger nuts in a jar of filtered water overnight. You don’t need to measure this water as it will be discarded, you just need to make sure that it covers all of the nuts in the jar plus a bit extra.
Drain the nuts and place in a blender with 4 cups of filtered water and blend until totally smooth. You may want to do this in batches. Add the remaining 2 cups of water and blend again.
Use a muslin cloth over a sieve to drain the nut milk. Place a jug under the sieve to catch the milk. Once the liquid has drained squeeze the cloth to get out all the remaining liquid. Store in a clean jar or bottle in the fridge. You will have the nut pulp left over in your muslin cloth.
We will use this pulp to make the cookies. Heat the oven to 180 degrees centigrade. Mix the tiger nut pulp with the oats. Chop the chocolate into small pieces and add to the bowl. In a separate bowl whisk the eggs. Add the coconut sugar and butter to the eggs and continue to mix. Add this wet mixture to the nut mixture. At this point it is easier to use your hands to combine. Roll the mixture between your palms into small palm sized balls. Gently flatten the balls with the top of your hand.
Lay the cookies on a baking tray lined with baking paper and bake for 20 minutes until golden.