Tigernut Loaf

Sometimes find the right gluten free bread recipe is a challenge but we're pretty pleased the way this one turned out. We like this recipe for its texture and flavour, and it's an easy one to slice. Just let it cool and use a serrated knife, and its fabulous toasted. Easy to digest and not difficult to make. I’m a fan.


Tigernut Sandwich Bread (gluten-free, nut free)

Dry Ingredients

-        1 cup tapioca flour

-        ¼ cup tigernut flour

-        1 tsp psyllium husk

-        2 tsp cream of tartar

-        1 tsp baking soda

-        Pinch of salt

Wet Ingredients

-        2 tbsp olive oil

-        1 tsp apple cider vinegar or lemon juice

-        Just less than a ¼ water

-        5 eggs



1.     Preheat the oven to 350ºF.

2.     In a large mixing bowl, combine all dry ingredients.

3.     Whisk in the wet ingredients.

4.     Pour the mixture into a greased or lined loaf tin.

5.     Bake for 30-40 minutes.

6.     Remove and cool.

7.     Enjoy!





Sweet Tigernut Butter




It’s worrisome these days how many people have an allergy to nuts. Schools have outlawed nut products – for good reason – and parents are left to find alternatives that they’re little ones not only like the taste of, but that are also good for them. Enter tigernut butter. Naturally sweet with a hint of vanilla, tigernut butter is full of Vitamins C and E, oleic acid, iron, magnesium, potassium and fibre. We like it on toast, apple wedges or as a substitute for peanut butter in a PB&J. It’s a TB&J!


Sweet Tigernut Butter (vegan, gluten-free, nut-free, Paleo)


  • 1 cup tigernut flour

  • 10 tsp tigernut oil (or a light tasting oil)

  • ¼ cup tigernut milk flavour of choice

  • ½ tsp vanilla

  • 2 tbsp maple syrup

  • ½ tsp cinnamon

  • ¼ tsp ground ginger

  • pinch of salt



  1. Blend all ingredients together until completely smooth.

  2. Store in an airtight container.

  3. Enjoy on toast, fruit slices, or straight from the spoon!



Tigernut Carob Brownies

Since it's Valentine's Day we thought we could share a decadent but healthy sweet treat. We decided to use carob for these brownies (because chocolate is so overrated, right?) WRONG. But, you know, sometimes, when it's only been 1.5 months since you started that new year resolution, and you're trying so hard, and again, it's Valentine's day, ca you please just you have something sweet and chocolatey and gooey. Please. Like a brownie. 

Carob is a lot like chocolate and is often used as a substitute. It's grown on a carob tree – a small evergreen that bears long brown-purple edible pods – it is mildly sweet and caffeine free.

These hit the spot. Especially if it's Valentine's day and you're still trying to be good. And the tigernut flour give it that extra boost of fibre and a lovely sweetness.


Tigernut Carob Brownies (vegan, gluten-free, Paleo, nut-free)

Wet Ingredients

  • ½ cup unsweetened applesauce

  • 1/3 cup maple syrup

  • 2 tbsp coconut oil

  • 1 tbsp vanilla

Dry Ingredients

  • 2/3 cup tigernut flour

  • ½ cup cassava flour

  • 3-4 tbsp carob powder

  • ½ tsp baking soda



  1. Preheat the oven to 350ºF.

  2. In a large bowl, mix the wet ingredients together before adding the dry ingredients.

  3. Spread mixture evenly into a greased 8x8 inch-baking dish.

  4. Bake for 20-25 minutes.

  5. Remove and let cool.

  6. Enjoy!

These chewy brownies are a great satisfying treat for those on restricted diets or simply looking for a healthy alternative to conventional brownies.



Introducing....Golden Milk

Turmeric is the health and wellness industry’s new darling. Used for thousands of years in Ayurvedic and Chinese medicine for it’s therapeutic effects, the western world has only recently begun to realize the root’s many health benefits.


Turmeric, or Curcuma longa, is a perennial plant native to South Asia and belongs to the ginger family. You might recognize the little root by its brilliant yellow-orange colour – in ballpark mustard, Indian curries, and as a natural dye – and if you haven’t already started adding the spice to your own cooking, we think 2017 is a great year to start. Our new Golden Milk has a blend of organic ginger with a touch of freshly ground organic black pepper. We added the latter because in order to absorb all the anti-inflammatory compounds in turmeric, it’s recommended to eat it with freshly ground black pepper and healthy fat or oil. We’re also partial to that little kick of heat!


If you want to incorporate turmeric into your own cooking try turmeric as a with with fresh ginger and honey, in smoothies, curries, soups, salad dresses or simply with rice. Add it to your oil if you plan on sautéing anything like tofu or lentils to give your dish the health benefits and that lovely yellow hue.


Curcumin, the most active compound in turmeric, is high in antioxidants and anti-inflammatory qualities, and in scientific and peer reviewed studies, has been found to:


1.     Reduce symptoms of depression and anxiety

2.     Strengthen the immune system

3.     Reduce blood sugar

4.     Suppress the growth of fat tissue and prevent against obesity

5.     Sooth the digestive system – especially for those suffering from indigestion, irritable bowel syndrome, Crohn’s and ulcerative colitis

6.     Speed up the healing process of wounds

7.     Reduce joint pain (comparable to ibuprofen) and stiffness*


And before we leave you, a word of warning: turmeric can and will stain everything so be sure to wear dark clothing when cooking with it, even wear gloves if you have them!




We had a great time this weekend at Marni Wasserman's Food Studio's Mini Market - we were honoured to be invited and be among such great company! It's always brilliant getting inspiration and ideas from super talented makers - like this recipe, an idea from Tara from www.rawcology.com to make flat breads. Tara is incredibly talented, so I can just imagine what she comes up with. In the meantime, here's our little recipe:



  • 1 cup of Tigernut Flour

  •  1/3 cup of mixed seeds (we used hemp hearts, sesame seeds and poppy seeds)

  • 1 tablespoon of Salamoia Bolognese*

  • 1/4 of a cup tigernut oil (you can you substitute olive oil or coconut oil)

*Salamoia Bolognese is an Italian seasoning made up of herbs, sea salt and pepper. You can pick it up at Italian specialty stores and I've even seen it in FreshCo. It is wonderfully fragrant and is great in these crackers. You can even make your own with a few ingredients.


Preheat oven to 300 degrees

Mix all ingredients together in a bowl with a fork. Add more oil if the mixture is not coming together.

Use your hands to form mixture into a ball.

Roll it out onto parchment paper about 1/4 of an inch thick and cut into desired sizes.

Bake in the oven for 30 minutes and then let cool on a wire rack or cool surface.








In our humble opinion, mint chocolate chip is probably the best flavour out there, so we wanted to make a nut-free, dairy-free and vegan version. Here's how we did it:


  • 1 cup of Organic Tigernut Milk Maple + two tablespoons

  • 1 frozen ripe organic banana

  • 1 cup of organic mint, chopped

  • 1 tablespoon of organic coconut oil

  • 1 tablespoon of organic raw cacao powder

  • 1 teaspoons of coconut sugar


Blend mint and 1 cup of tigernut milk in blender until mint is completely blended. Set aside.

Make banana ice cream in either food processor until it looks like soft serve. Blend with tigernut milk mixture.

On the stove melt tablespoon of coconut oil and add cacao powder and coconut sugar. When sugar has dissolved add the two tablespoons of tigernut milk.

Drizzle chocolate sauce into a glass and add the shake. 

Adapted from This Rawsome Vegan Life


Pineapple & Mint Tigernut Crumble Tarts

We love crumble. Love. It. Rhubarb, strawberry, you name it. Basically it's the sugary, crunchy crumb on top that is, well, the crumble on the cake. And this crumble is pretty scrummy. Not to mention good for you too. And because tigernut flour is naturally sweet you won't need to add as much sugar.  We had a ripe pineapple and mint in our fridge, so we went with that for the fruit filling. Basically you can use anything.

Ingredients (makes 4 tarts)

  • 3 tablespoons of organic coconut sugar

  • 6 tablespoons of organic tigernut flour

  • 1 cup of pineapple

  • 5 mint leaves

  • 1 tablespoon of organic tigernut oil (or organic coconut oil)


Preheat oven to 325C

Melt 2 tablespoons of sugar in tigernut oil on medium heat (we used tigernut oil because of the mild flavour) but you can substitute coconut oil.

Add tigernut flour one tablespoon at a time, mixing well. The crumb should be crumbly but still a little moist. If it's too dry, add a tiny bit of water. Set aside

On medium heat, cook pineapple with remaining sugar. Add mint leaves at the end. Remove from heat and add to well oiled tart tins. Top with crumble and sprinkle with a little coconut sugar. Bake for 15 minutes. Enjoy!


Recipe adapted from B.Eat





We love everything about Golden Milk - from the colour to the flavour to the amazing health benefits. But when spring rolls around, what we really love is perfectly chilled and refreshing golden milk. Here's our recipe:

  • Ingredients:

  • 1 cup of Organic Tigernut Drink Original

  • 1 tablespoon of dried turmeric/ one thumbsize piece of fresh turmeric

  • 1/2 teaspoon of organic maple syrup

  • 1 teaspoon of organic grated ginger

  • Pinch of black pepper

    Add all ingredients to a blender and blend well. Warm gently on the stove top (do not bring to a boil). Enjoy immediately or store it in the fridge for a few days to enjoy cold.





The best thing about these energy balls (other than the taste!) is that they are completely nut free! And with all that fibre and resistant starch they promise to fill you up.


One cup of organic tigernut flour
One cup of fresh dates (you can use dried but the fresh ones are really moist!)
1 tablespoon of organic coconut oil
1 teaspoon of organic vanilla extract or 1/2 teaspoon of vanilla powder
Optional 1-2 tablespoons of organic cacao.
Throw all ingredients into food processor and whiz until combined. Knead the paste into a ball and then separate into small balls.

Refrigerate and enjoy!