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!
100g Extra Fine Tigernut Flour, Organic
100g Wholemeal Plain Flour, Organic
1 tablespoon of Coconut Oil, Organic
1 handful of pecans
3 tablespoons of maple syrup
a pinch of salt
- 3 ripe bananas
- A few spoons of very cold water
- Roast the pecans at 180℃ for a few minutes until they start to take on some colour and smell toasted.
- Set aside to cool.
- Put the tigernut flour and wholemeal flour in a bowl with a large pinch of salt.
- Add the coconut oil and whizz up in a food processor (or mix with fingertips).
- Add the cold water, one dessert spoon at a time, until the pastry combines into a ball.
- Wrap the pastry in clingfilm and refrigerate for at least half an hour.
- Preheat the oven to 150℃.
- Mash the bananas and mix with one tablespoon of maple syrup per banana.
- Chop the roasted pecans finely and add these.
- Roll the pastry out between two sheets of greaseproof paper.
- Cut out round shapes of 4 or 5 inches – cutting around the rim of a bowl is good!
- Peel the pastry carefully away from the greaseproof paper and place on a baking tray.
- Place a spoonful of filling on the pastry disc, and top with another.
- Seal the edges together with a fork or fingers and cut two holes in the top of the patty to release steam.
- Dab the top with some water to prevent burning.
- Bake for around 15 minutes or until the pastry has taken on some colour and smells wonderful!