Ingredients:

22 dates, pitted

2 tablespoon creamy peanut butter

1/2 cup Tigernut sliced, toasted for 10 minutes at 350F

3 tablespoon coconut shredded 

 

Combine all ingredients except the shredded coconut in the food processor and pulse until they are coarsely chopped. 

Roll the “dough” into small balls. Re-roll these in shredded coconut. 

Store in an airtight container, in the fridge.

 

1 cup ( 200g) cacao butter chopped or shredded 

9 tablespoons honey or maple syrup 

1/4 cup and 2 tablespoons cacao powder 

8 oz tigernut sliced 

2 teaspoons beet powder

1/4 cup freeze dried strawberries 

Use a double boiler or add 3 inches water in a large saucepan bring to a boil over medium heat. Put a glass mixing bowl on top. 

In the mixing bowl add the chopped cacao butter  and let it melt for 2-3 minutes 

Once melted, add the cacao powder, maple syrup, beet powder and mix it well until combined. 

Set the bowl aside or let l it cool in the fridge for a few minutes.  Add tigernut sliced and mix it gently. 

Lay parchment paper down on a baking sheet and spread the chocolate into an even layer.  Sprinkle with freeze-dried strawberries. Cool it in the freezer for about 30minute.

Once set, break into barks. 

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Makes: 12 Cookies 

Ingredients:

1 egg 

3/4  cup maple sugar 

21/4 cup tigernut flour

2 tbs tapioca flour or arrowroot flour

1/2 cup melted ghee or butter 

1/2 tsp baking soda 

1 tsp vanilla extract 

One lemon zest

Instructions:

Preheat oven to 350°F.  Line baking sheet with parchment paper or if unavailable, grease with coconut oil.

In a large mixing bowl, combine egg, 1/2 cup maple sugar, butter, baking soda, vanilla extract, one lemon zest and whisk them well.  Add the tigernut flour, tapioca flour to the mixture and stir with the spoon until fully combined.  Scoop even tablespoons of dough from the batter and roll into individual balls using your hands. Roll each individual ball around in the remaining maple sugar until evenly covered. Flatten the balls with your palms into the cookie shapes, place on the prepared baking sheet making sure to separate cookies by 1-2 inches. Bake for 12 minutes. 

Apple Upside Down Cake 

Ingredients: 

4 eggs

1/3 honey 

1 1/4 cup tigernuts flour 

1/4 cup coconut flour 

1/4 cup arrowroot flour 

4 dates, pitted

1/4 cup walnuts

1/4 cup almonds 

¾ cup coconut oil 

1 tsp baking soda

2 tsp vanilla extract 

1 1/2 tsp cinnamon 

Pinch of clove 

2green apples, cleaned and sliced 

4 tbs shredded coconuts 

Instructions: 

Preheat oven at 325°F. Pour ¼ cup melted coconut oil and into an ungreased 9 inch round baking dish and swirl until the inside of the dish is evenly covered. Sprinkle with 2 tablespoon shredded coconuts. Arrange apple slices in single layer over and sprinkle the remaining shredded coconut on the apple slices.

Place all the ingredients and the remaining melted coconut oil in the food processor or high-speed blender and blend until well smooth. Spoon the batter over peaches. 

Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.

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INGREDIENTS

DIRECTIONS

TigerNuts Chocolate Cupcakes

Makes 18 cupcakes

3 ½ cups Tigernuts flour

1 cup unsweetened cocoa powder

½ cup corn starch

¼ cup arrowroot

1 Tbs baking powder

3/4 tsp Baking soda

¾ tsp Xanthan gum

1 Tsp salt

2 Tbs flax milled 

2 Tbs chia seed milled

1 cup coconut oil

1 ½ cups maple syrup

1 cup unsweetened Applesauce (homemade page TBD or store bought)

1 Tbs pure vanilla extract

1/4 cup hot water

Vanilla frosting (page TBD)

Chocolate Frosting (optional, page TBD)

Preheat the oven to 325F. Line 1 Standard 12-cup muffin tin and 1 standard 6-cup muffin tin with paper liners.

In a bowl, whisk together all the dry ingredients, then add the oil, maple syrup, applesauce, and vanilla extract to the dry ingredients.  Stir until you have a thick batter. Pour in the hot water and continue mixing until the batter is smooth. 

Pour 1/3 cup batter into each prepared cup, almost filling it.

Bake the cupcakes for 30 minutes. 

Let the cupcakes cool down in the tins for 20minutes, then transfer them to a wire rack.   Spread 1 Tablespoon frosting on each cupcake.(frosting page TBD) 

Store the cupcakes in the refrigerator for up to 3 days. 

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