Everybody loves a muffin. The hazelnut meal gives these ones a lovely nutty flavour, tigernuts for texture and sweetness and Wild Orange oil for a fresh taste and chocolate chunks..because everything basically tastes better with chocolate.

 Ingredients

1 c hazelnut meal

1 c Alive Foods Tigernut Flour

1 tsp baking powder

3 eggs lightly whisked

¼ c coconut milk

3 tbs honey or rice malt

½ c melted butter or coconut oil

3 drops Wild Orange Essential Oil (optional) or zest of one organic orange

50 g chopped dark chocolate

1 ½ c mixed berries (fresh or frozen)

 

Method

Preheat your oven to 180 C and line a 12-hole muffin tin with cases.

Combine all dry ingredients in 1 bowl. Combine all wet ingredients in another bowl. Add the wet mix to the dry mix and gently stir (make sure not to over-mix).Then fold in berries & chocolate.

Evenly distribute mixture into 12 muffin tins lined with paper cases. Bake for about 20 minutes or until a skewer inserted comes out clean. It can sometimes still feel a little moist with all the berries in it but that’s not a problem.

Let cool completely to enjoy!

Wild Orange Essential Oil*

 

*Disclaimer:

Products on this site are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using essential oils. Always ensure you use certified therapeutic grade essential oils.

 

It couldn’t be easier! This cookie is super nutritious with the goodness from tigernuts and coconut oil, low in sugar and high in fat and protein. And it’s super quick to make!

 

Ingredients

1 cup hazelnut or almond meal or a mix of the two

½ cup tigernut flour

1 tsp baking powder

¼ tsp salt

1/3 cup + 2 tbs coconut oil or grass fed butter, melted

2 tbs honey or rice malt

3 drops Wild Orange Oil or 1 tsp orange zest

1 tbs whole peeled tigernuts, chopped

1 tbs activated pecans, chopped

2 tsp raw cacao nibs

30g  dark chocolate (ideally 85%), chopped

 

Method

Preheat the oven to 180 degrees C. Linke a baking trey with baking paper.

Mix all dry ingredients in a bowl. Mix all wet ingredients in another bowl. Add the wet mixture to the dry mix and stir through until you have a sticky dough (I like using my hands for this).

Using a tablespoon for measuring form evenly sizes balls. Place on the baking tray and bake for about 10 minutes. Let cool completely to enjoy! Store in a air-tight container or jar. Best stored in the fridge to keep it fresh.

 

 

This has got to be the best milk alternative you could make! Traditionally from Nigeria and later Spain, this milk has incredible health benefits. It has been found to prevent heart problems, assist with flatulence and diarrhea and is high in protein. It’s naturally so sweet- you won’t believe it. 

Ingredients

1 C Alive Foods Whole Peeled Tigernuts

4 C spring water

pinch of sea salt

Method

Add to high speed blender. Blend on high for 2-3 minutes.

Strain through nut milk cloth. Store in the fridge for 2-3 days. If you prefer a thicker & sweeter milk you can just use 2-3 c of water.

Serve as is with  pinch of cinnamon. Or use as a base for Chai, Smoothies & Muesli.