I've been making so many delicious desserts lately with my TigerNut flour by Organic Gemini. I love the flavor it lends to both baked and raw desserts- a slightly nutty, sweet flavor, that goes perfectly with just about any fruit or nut combination. Plus, since TigerNuts aren't actually nuts, it's a great replacement for almond flour if you are following AIP or have a nut allergy.
What's so great about TigerNut flour is that it's actually a PREbiotic: they're the #1 whole food source of a particular type of fiber called Resistant Starch, which is the preferred food of our gut microflora. By nourishing these friendly tummy bugs, we are ensuring a strong immune system, which is key to eliminating various causes of fatigue, regulating body temperature, and helping to prevent the onset of most modern diseases!
This recipe was created as our contribution to the Paleo Cookie Exchange E-book by Anne Marie of Grass Fed Salsa and Allison of Flabs to Fitness. Grab your copy of this amazing holiday recipe book for FREE, right here.
There was a snack bar made by a certain big food company that I used to LOVE. It was pretty clean, but still contained some ingredients that I didn't love ingesting on the regular. Once I made this, I realized it tasted even better, than my former coconut snack bar fave.
For the base of this "bar" I used a simple TigerNut cake type layer which only takes about 12 minutes to bake. The topping can be done on the stovetop in about 5 minutes, then sets for about 30 minutes in the fridge before being ready to serve.
Preheat your oven to 350.
For the crust, you will need:
1/2 Cup TigerNut Flour
1 tbsp honey
1/2 tsp vanilla extract or vanilla bean
Combine all ingredients to form a thick paste.
Spread with a spatula on a piece of parchment paper, about 1/4-1/2 inch thick and as close to a rectangle shape as you can, trying to keep the same height throughout.
Bake for 10 minutes, turn off the oven, and leave in for an additional 3 minutes before removing.
For the topping you will need:
1 Cup Coconut Flakes
1 Tbsp Coconut Oil
1 Tbsp Coconut Sugar (omit for a less sweet version)
1 Tbsp honey
In a large, dry skillet, lightly toast the coconut flakes, stirring constantly so they do not burn. You want a nice caramel brown shade. Remove from heat when desired color is achieved.
In a pot over low heat, melt 1 Tbsp coconut oil, then pour in the toasted coconut flakes, sugar, and mix well. Once mixed, drizzle 1 Tbsp of honey over the mixture and combine well.
Scoop the mixture out onto the TigerNut base you created, spreading evenly, and packing as tightly as possible with a spatula or your hands (once cool!)
Throw it in the fridge for about 30 minutes to 1 hour.
When topping has set, use a pizza cutter, or sharp knife to cut into small snack size squares.
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