Pecan Tigernut Parcels

• Tigernut Flour is a fantastic ingredient to use – it lends a gorgeous sweet nuttiness to dishes, and you don’t need any sugar at all to make a beautifully sweet pastry.
• Here it’s been combined with wholemeal flour and coconut oil to make superb, crisp and deeply flavoursome patties with a lip-smacking and nutritious filling!
• Quick and easy to make
• No sugar
• Recipe can be modified easily – try chopped apple, sultanas and date syrup as a filling!

Extra Fine Tiger Nut Flour, Organic 500g (Sussex Wholefoods Gourmet)

100g Extra Fine Tigernut Flour, Organic

100% Wholemeal Plain Flour 1kg, Organic (Doves Farm)

100g Wholemeal Plain Flour, Organic

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

1 tablespoon of Coconut Oil, Organic

Organic Pecan Nuts (500g) - Sussex WholeFoods

1 handful of pecans

Amber Maple Syrup, Organic 250ml (Acadian Maple)

3 tablespoons of maple syrup

Profusion Himalayan Rose Pink Salt - fine 500g

a pinch of salt

Other Ingredients

• 3 ripe bananas
• A few spoons of very cold water

Method

1. Roast the pecans at 180℃ for a few minutes until they start to take on some colour and smell toasted.
2. Set aside to cool.
3. Put the tigernut flour and wholemeal flour in a bowl with a large pinch of salt.
4. Add the coconut oil and whizz up in a food processor (or mix with fingertips).
5. Add the cold water, one dessert spoon at a time, until the pastry combines into a ball.
6. Wrap the pastry in clingfilm and refrigerate for at least half an hour.
7. Preheat the oven to 150℃.
8. Mash the bananas and mix with one tablespoon of maple syrup per banana.
9. Chop the roasted pecans finely and add these.
10. Roll the pastry out between two sheets of greaseproof paper.
11. Cut out round shapes of 4 or 5 inches – cutting around the rim of a bowl is good!
12. Peel the pastry carefully away from the greaseproof paper and place on a baking tray.
13. Place a spoonful of filling on the pastry disc, and top with another.
14. Seal the edges together with a fork or fingers and cut two holes in the top of the patty to release steam.
15. Dab the top with some water to prevent burning.
16. Bake for around 15 minutes or until the pastry has taken on some colour and smells wonderful!