Those tiger nuts you buy while stuck in traffic are not just for chewing. Did you know you can also make milk from them?

This is a great alternative to powered or tinned milk you buy from the shops, and is great for those who have nut allergies – as the tiger nut isn't actually a nut!

They’re rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E. They’re a good source of oleic acid (a monounsaturated fat also found in olive oil and avocado.

You can make milk from them.

Here's how:

Soak one cup of the nuts in two cups of clean, filtered water, leave it soaking for 24-48 hours. Keep it covered, out of the sun.

For added flavour, put a cinnamon stick in there to soak as well.

Once they have soaked for a day or two put the tiger nuts, water and cinnamon stick in your blender – a high-powered one is best but if you don't have this don't worry. You can also put a tablespoon of honey in there for a bit of sweetness.

Blitz it for at least two minutes, as long as your blender can handle. Leave it to sit awhile and the milk will separate from the pulp.

You can then strain the pulp  through a sieve, cloth, or if you have a coffee plunger use this to get extra liquid out.

The milk will keep a couple of days in the fridge, but it tends to go off fast, so try use it that day.

You can also use the pulp in a smoothie.