• Tigernut Chocolate Bar

    Tigernut Chocolate Bar
    Step 1. Preheat the oven to 400°F/200°C. Mix 1 tablespoon ground flaxseeds with 3 tablespoons water. Let sit to thicken for about 10 minutes while the oven is being preheated.
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  • Chocolate Chip Cookies

    Chocolate Chip Cookies
    1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined. 

    2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth. 
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  • Yam and Tigernut Stew

    Yam and Tigernut Stew
    Yam and tigernuts are indigenous to West Africa, Yam is often called the king of crops, a starchy tuber that has dark bark like skin, and its white inside.
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  • Teff and Tigernut Pumpkin Pecan Muffins

    Teff and Tigernut Pumpkin Pecan Muffins
    2 tbsp ground flax or chia seeds
    4 tbsp water
    1 cup pumpkin puree
    1/4 cup vegetable oil
    1/4 cup unsweetened plant based milk
    1 tbsp maple syrup
    2 tsp pumpkin pie spice
    1 tsp apple cider vinegar
    3/4 cup teff flour
    1/2 cup tigernut flour
    1/3 cup cane sugar, plus more for topping
    1/3 cup chopped pecans, plus more for topping
    1 1/4 tsp baking powder
    1 tsp baking soda
    Pinch of salt
    1. Preheat oven to 350ºF and grease or line a muffin tin.
    2. Add ground flax or chia seeds along with water into a small bowl. Mix and let sit for 5 minutes.
    3. Add mixture to a large bowl along with pumpkin puree, oil, milk, maple syrup, pumpkin pie spice and apple cider vinegar. Mix to combine.
    4. In a separate bowl, mix teff flour, tigernut flour, cane sugar, pecans, baking powder, baking soda and salt. 
    5. Transfer dry ingredients into the bowl with the wet ingredients. Mix to combine.
    6. Divide the mixture between 8 muffin cups. Garnish with extra pecans and a sprinkle of sugar if desired.
    7. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
    8. Let cool for 10 minutes then remove from the muffin tin and let cool completely before enjoying.
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  • Fall Harvest Fonio Grain Salad

    Fall Harvest Fonio Grain Salad
    1/2 cup fonio grain
    1 cup water
    1/4 tsp salt
    Sweet potato
    1 small sweet potato, peeled and cubed (~1 cup)
    1/4 tsp ground cinnamon
    1/4 tsp ground ginger
    1/4 tsp paprika
    pinch of salt
    pinch of ground pepper
    1/2 tsp vegetable oil
    3 tbsp lemon juice
    1 tbsp olive oil
    1 tsp maple syrup
    1/2 tsp salt
    1/2 tsp garlic powder
    1/2 tsp chili powder
    1/4 tsp ground pepper
    Other ingredients
    1 cup cooked brown lentils
    1/4 cup chopped dried cranberries
    1/4 packed cup chopped parsley
    1/2 apple, cubed
    1. Add fonio, water, and salt into a small saucepan. Stir, cover and bring to a boil.
    2. Once boiling reduce heat to low and keep cooking for 1 minute.
    3. After one minute, turn off the heat and let sit, covered, for 5 minutes.
    4. Fluff up with a fork and transfer to a bowl. Place in the fridge to let cool completely.
    5. Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.
    6. Add sweet potato cubes into a bowl with the spices and vegetable oil. Toss to coat.
    7. Transfer on the prepared baking sheet and bake for 25 minutes or until fork tender.
    8. Let cool completely.
    Prepare the dressing by adding all its ingredients into a small jar. Mix and set aside.
    1. Crumble up the cooled fonio into small grains using your hands. The texture once crumbled up should resemble couscous.  
    2. Add into a large bowl along with cooled sweet potato cubes, dressing, brown lentils, cranberries, chopped parsley and apple cubes.
    3. Toss to combine. Taste and adjust seasonings to your liking by adding more salt, pepper, lemon juice or chili powder, if desired.
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