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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.