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 3 organic eggs 

1/2 cup honey 

1 1/2 TigerNut Flour @organicgemini

1/4 arrowroot flour

1/3 coconut flour 

3/4 chopped walnuts 

1 teaspoon cinnamon 

1 teaspoon baking soda 

1/3 coconut oil, melted 

1/2 cup warm water

1/4 cup dry coconut flakes 

Caramel Frosting Ingredients:

1 cup( 4oz)  butter regular or dairy-free.

10 pitted dates ( toasted for 10 min, optional)

1/3 cup coconut flakes 




1.Preheat oven to 350 degrees. 

3. In a medium bowl, mix together the eggs, honey,  coconut oil, water and vanilla extract and mix until well combined. 

4. In a large bowl mix all dry ingredient except the walnuts. 

5. Pour wet ingredients into the bowl of dry ingredients and mix until smooth. Finally, add 1/2 cup chopped walnuts and mix until well combined. 

6. Pour batter into prepared  cake pans 

7. Bake 30 minutes. Remove from oven and let cool in the pans for 10 minutes, then remove it from pans and let cool on a rack. 


For the Frosting:  

  1. Toast dates and remaining walnuts for 10 minutes at 350F. 
  2. In the food processor, add butter and dates and process until well combined. 
  3. Frost cakes and spread the remaining chopped toasted walnuts and coconut flakes on each layer. 


Makes: 12 Cookies 


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


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 


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 


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.




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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