gluten-free. vegan capability.
I bought four pounds of tigernut flour. At the time the idea seemed brilliant, now I need to use it. Four pounds is a lot.
Tigernuts? Tigernuts are root vegetables. Not even a nut, though so named, which makes it a little confusing. Some health benefits include: source of magnesium, potassium, protein and fiber.
Autumn is such a lovely month in the South. Leaves changing colors, flaming and then falling to the ground causing paths of orange hues. A little bit of visual warmth before temperatures cool. According to a few locals, this winter is going to be a cold one. No telling, but these doughnuts are an excellent addition to a warm cup of tea during these seasonal changes.
While shopping at TJ Maxx recently, I found the above doughnut mold. Prior to this, all of my doughnut recipes have been a much smaller size because that was the only mold I owned. While making banana bread, I had a vision of using olive oil with tigernut flour to make a moist and soft doughnut with my new pan. After only the first try, these doughnuts tasted so good!
Notes: (1) The recipe calls for ¾ c. flour. A ½ c. should be tigernut flour. A ¼ c. is interchangeable. You can use sprouted brown rice flour only, cashew or almond flour only, or a mix of the two. Do keep in mind the doughnuts will be drier with rice flour only.
Tigernut Olive Oil Doughnuts with Chocolate Glaze
Delicious tigernut doughnuts glazed in chocolate sauce. A lovely Autumn staple.
- ½ c. tigernut flour
- ¼ c. almond or brown rice flour
- 2 eggs or egg substitute (ex. 1 T. ground flax seed + 3 T. water = 1 egg substitute)
- 1 medium-sized banana
- ¼ c. olive oil
- 2-3 T. maple syrup depending on sweet preference
- 1 t. vanilla extract
- ½ t. gluten-free baking soda
- a few shakes cinnamon powder (optional)
- ½ oz. chocolate bar of choice (preferably one with a cacao/cacoa content between 70-85%)
- 1 T. coconut oil
- In a large bowl, mash banana (there can be some chunks… doesn’t have to be perfectly mashed). Add olive oil, eggs, maple syrup, and vanilla extract. Stir well to combine.
- Preheat oven at 325º F. Cook on this temperature as well.
- Add flours, baking soda and cinnamon. Stir well enough so as to mix all ingredients together.
- Oil doughnut pan (mine claims to be non-stick, but I oil anyways for easiest and best results). Place in oven and cook for around 10-15 minutes. The best way to tell is by smell or touching top of doughnut to check for firmness (if concerned about getting burned, do a toothpick test to see if batter is wet or dry).
- Remove from oven and let cool a few minutes before removing from doughnut pan. Set aside to cool some more.
- While doughnuts are cooling, make glaze: Melt coconut oil on low temperate over stove in small saucepan. Once melted, add chocolate pieces and stir well until chocolate is melted and incorporated. Remove from stove and also let cool.
- Gently dunk doughnut tops into cooled chocolate sauce and set on parchment paper. Place in refrigerator once all doughnuts have been dunked. If chocolate is still left over, you can drizzle the sauce as I have on a couple doughnuts in photos or dunk doughnuts one or two more times for a denser glaze layer. Store in sealed containers in refrigerator.
Fun Part: Chocolate Glaze