Ancient Egyptian Tiger Nut Cakes by Ajdediego

Ingredients

• 250g (2 cup) tiger nut flour
• 120ml (1/2 cup) honey
• 60ml (1/4 cup) water (adjust as needed for consistency)

Instructions

1. Combine the tiger nut flour and honey in a medium mixing bowl.
2. Add water gradually, 1 tablespoon at a time, mixing until a stiff, moldable paste forms.
3. Shape the dough into small, uniform balls with your hands.
4. Press and mold each ball into a 3D cone shape, ensuring the base is flat.
5. Bake at 175°C (350°F) for 8-10 minutes until slightly firm and set.
6. Allow the cakes to cool completely on a wire rack before serving.