It’s a chocolate and cherry smoothie, made with a large handful of spinach, water, a handful of tiger nut flakes (or you could use powder), and a handful of cherries and a banana.  I also added some Maca powder for extra energy and a generous helping of cacao.

I decorated it with bee pollen, flowers and coconut, and also a little probiotic natural yogurt I blended with butterfly pea powder to make it turn blue. Adding a little probiotic yogurt, along with the prebiotic tiger nuts is brilliant for your gut  because it help to feed the microbes you need for good gut health.

The bowl  didn’t turn out how I’d intended. It started out really pretty with a delicate lacy design, but halfway through my glasses fell off my face and into my bowl! It ruined the design, my blue lace disappeared and brown splashes messed up the edges!

So I made the best of things and changed it. It’s less pretty, and a bit messy but tasted just as delicious.

Pancakes can be healthy, the natural sweetness of our tiger nut flour and powder means that you don’t have to add any sugar to this recipe at all. This a great grain free recipe, adding the tapioca flour makes really fluffy pancakes and the tiger nut flour adds a buttery nuttiness, and lots of healthy fibre.

This recipe is simple, just four basic ingredients,  simple to make and delicious. Try these  topped with fresh fruit and honey, or crispy bacon and maple syrup – my favourite!

Ingredients (makes 6- 8 small pancakes)

1 eggs

90g tiger nut flour

30g tapioca flour

125mls any milk- we use tiger nut milk

pinch sea salt

optional -vanilla extract, cinnamon

oil or coconut oil to fry

Method

Sieve the flours together with sea salt.

Whisk together eggs and milk.

Then slowly add to the flour, whisking to make sure there are no lumps.

Heat the oil in a non-stick pan or skillet.

Pour a small amount into a hot pan, and cook for 1-2 mins.

Gently turn over and cook for another couple of minutes until cooked through

Keep warm while you cook the remaining batter.

Serve with whatever takes your fancy!

I’ve posted a basic recipe here, but its really versatile and you can add whatever flavouring you like. For Christmas day  I made a chocolate and orange version, pictured here. For New Years Eve I made a chocolate and Amaretto to take to a friends party (sorry I was too rushed to take a picture of that version!) and to be honest I think that was my favourite by far!

The pastry is nice and crisp, and the ganache is seriously creamy and indulgent. Our non-vegan, gluten eating friends loved it and didn’t even realise or care that it was healthy, vegan or gluten free!

The brilliant thing about this is that even though it looks very impressive, it really is quick and easy. Decorate the top with grated orange zest, almond flakes or why not try peanut butter and smoked sea salt flakes. For this recipe you could also use two of our own raw chocolate bars   which will add nutty bits to the ganache, which would work really well with a little rum and raisin too. I used a vegan 70% dark chocolate, which is quite easy to find in the supermarket. I think a white chocolate would also work really well – actually I might give that a go myself! 

Ingredients (makes one medium tart, or four small tarts)

you will need one 8inch loose base cake dish, or silicon cupcake tray or cases

Pastry

90g tiger nut flour

30g tapioca starch

45g coconut oil

1-2 tablespoons tiger nut milk or water

optional pinch of cinnamon or Christmas spice mix

Ganache

1/2 can (200 mls) coconut milk

100g dark vegan chocolate

1 tablespoon cacao powder

1 teaspoon vanilla extract

a little maple syrup or sweetener (optional)

optional flavourings

Method

Combine the flours, then melt the coconut oil and mix in. Add a little tiger nut milk or water until it forms a ball. Don’t over mix, as soon as it forms a ball it’s ready.

Lightly grease the cake dish, and press the pastry in to the base and sides to make a tart shape.

Lightly prick the base. Bake in oven at 160 C for 10-12 minutes. Leave to cool.

Add the ganache ingredients to the pan.

Heat slowly until melted. Keep stirring and don’t let it boil. Taste, and add extra sweetener if needed.

When it’s ready pour into the cake base. Leave to cool, then pop into the fridge for an hour or so to firm up nicely. Then decorate and serve!

The tart should last for about 5 days – although to be honest its always eaten long before that!

Cutting out meat is good for the planet. Going vegan could be the single biggest way to reduce your environmental impact according to researchers at Oxford University.  A study, published in  Science,  found that meat and dairy production is responsible for 60 per cent of agriculture’s greenhouse gas emissions, and author

 Joseph Poore explains that  “A vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use and water use. It is far bigger than cutting down on your flights or buying an electric car,”.

Eating vegan is also an opportunity to eat better. You’ll be cutting down on saturated fats, and by avoiding processed meat and dairy you will also be reducing your intake of harmful additives.

Eating vegan is much easier and tastier than you think, and tiger nuts can help. Tiger nut milk is a delicious dairy alternative, great with cereal, coffee or on its own. Our tiger nut chocolate is amazing, vegan and sugar free.

And with plant based  tiger nut recipes like our sugar free orange curd tart, gorgeously gooey chocolate cake and healthy vegan pancakes you won’t feel like your missing out!

Tiger nuts are also a great source of iron and calcium. Having more iron and calcium than meat  can really help keep up your intake of these important minerals when eating a vegan diet.

We have lots of vegan recipes throughout the website, and we have lots of fun planned this Veganuary with new recipes, offers, and giveaways to help  support and inspire you throughout the month. Sign up to our newsletter to make sure you don’t miss out!

You can find our more information and take the pledge here at Veganuary.

Hope you can join in the fun!

It includes gorgeous goodies from;
@thetigernutcompany
@primroseskitchen
@rawandwildco
@welovemanfood
@eattroo
@squirrelsisters
@cornishseaweed
@authentichouseuk
@nkdliving
@norty

WOW!!!! This competition is…..NOW OPEN! The competition is running on Facebook, Twitter and Instagram and you can enter in as many places and as many times as you like!

We will draw the winner at random on 22nd December and post the box as soon as possible after that. (Please note we will try but can’t guarantee delivery before Christmas). Get tagging and Good luck! 

They kindly sent me a bag of their Erythritol , a naturally derived extract from fruit and plants with zero calories, that can be used in place of suagr to sweeten  just about anything!

As erythritol  passes undigested  through your body undigested it does not affect blood glucose levels in most people. It  has zero net carbohydrates which makes it a perfect sugar alternative for diabetics, low carb “keto” dieters and anyone reducing calories.

Because it is the festive season I wanted to come up with something simple but with tons of festive flavours. As a kid I loved eating lemon curd tarts, and with a twist of orange and Christmas spices I have jazzed up this old school favourite in a super easy, super healthy version. The good news is that not only is this healthy and sugar free, it is also gluten free, and vegan so you can serve it up to all of your guests this Christmas!

The pastry is really good and this recipe makes a generous amount of curd so depending on the depth of the tart you will probably have some left over. Simply pour into a clean glass jar or dish and keep in the fridge. Delicious spread on hot buttered toast, scones or as a topping for granola.

You can see Rosie our cocker spaniel had her eye on the tarts, she always hangs around when I’m photographing food and she is well  known for stealing my tiger nut creations when we aren’t looking!

makes 8 small tarts or one large

Ingredients

Pastry;

160g tiger nut flour

50g tapioca powder (can use arrowroot)

75g coconut oil

1 teaspoon cinnamon

1-2 tbls water or tiger nut milk

pinch salt

Curd;

120ml orange juice (freshly squeezed is best)

120g Erythritol

Orange extract (optional but adds intense flavour)

2 tbsp cornstarch

240 mls coconut cream or milk (use the cream from the top of the tin)

1 tbs coconut oil

1 tablespoon turmeric (optional but adds colour)

1 tsp freshly grated  ginger (or 1/2 teaspoon powder)

spices; christmas spice or allspice (nutmeg, cinnamon, ginger, nutmeg, cloves)

Method

Mix together tiger nut flour, tapioca, a teaspoon of cinnamon or spices and salt. Melt and add the coconut oil, and mix until it starts to form a ball, add a little water or tiger nut milk as needed. Don’t over work.

Simply press into a a large cake tin with removable base, or if you want smaller tarts use muffin pan or small silicon moulds.

Prick the base and bake in an oven until brown, around  10 -12 minutes at 160C. Allow to cool.

Add all of the curd ingredients to a pan and heat gently stirring all the time until it thickens. Depending on how thick the coconut cream is you may need to add more cornstarch.

When ready taste and adjust spice or sweetness if  necessary. Then pour the mixture into the tarts and leave to cool. When cool enough place in the fridge for an hour to firm up. Decorate.

The tarts are delicious and will keep in the fridge for 5-7 days if you haven’t eaten them all before then!

Serves 8

Ingredients

For the sponge;

1/2 a cup of arrowroot powder plus 1 tablespoon

1 and 1/2 cups of tiger nut powder

1 teaspoon vanilla powder

1 and 1/2 teaspoon of bicarbonate of soda

Pinch of salt

1 tablespoon ground ginger

1 dessert spoon ground

cinnamon

1 teaspoon of ground mace

1/4 teaspoon of

ground cloves

1/2 a cup of chopped fresh

cranberries

Zest of 1 large orange

1 dessert spoon of grated

fresh ginger

1/4 cup plus 1 teaspoon of maple syrup

1/2 cup of tiger nut milk

1 dessert spoon of lemon juice

2 tablespoons of fresh orange juice

1/4 cup plus one tablespoon of melted coconut oil

2 tablespoons of gelatin, agar agar or vege-gel

2 tablespoons warm water

For the butter cream;

1/2 cup of sifted tiger nut powder

2 tablespoons of coconut oil

1/2 cup of tiger nut milk

1 tablespoon of maple syrup

Method

Preheat the oven to 200 degrees (conventional) 180 degrees (fan assisted) or gas mark 6.

Line the bottom of your cake tins with baking parchment.

Sift the tiger nut powder and arrowroot together in a large mixing bowl. To this add

the vanilla powder, bicarbonate of soda, salt, ground ginger, ground cinnamon, ground

cloves, ground mace, orange zest and fresh ginger. Give this a good mix.

In a separate mixing bowl, add the milk, maple syrup, melted coconut oil, lemon juice,

orange juice and warm water. Give this a good stir then sprinkle the powdered gelatin

across the surface, whisking immediately to ensure the gelatin does not clump together.

Slowly pour the liquids into the dry mix, stirring and incorporating the flour as you go.

Give this a good mix with a spatula. Once you have a cake batter, stir in the chopped

cranberries.

Divide the batter between two 15 inch cake tins. If you only have one tin, cook half the

cake at a time. Place in the centre of the oven and bake for 35-40 minutes. You should

be able to test the sponge with a skewer and it come out clean. The cake may not feel

as firm as a regular sponge but it will firm up further as it cools. Remove the cake from

the oven and allow it to cool completely. Once it has been out of the oven for about 20

minutes remove it from the tin to help cool.

Buttercream;

Add the tiger nut powder to a food processor with the coconut oil. Mix on high

speed to form a very smooth tiger nut butter. Transfer this butter to a blender, or

continue the process with a food processor. Add the maple syrup and the milk.

Blend on a medium/low setting until you have a thick, rich cream. Transfer this to

a bowl and refrigerate for 15 minutes, allowing the mixture to firm up slightly.

Remove from the fridge and give the mix a good stir. This is now ready to use in

your cake.

To decorate my cake I used dried orange slices, sprigs of rosemary, cinnamon sticks

and frozen cranberries. I dusted the top of the cake with arrowroot powder.

The cake will keep in an airtight container in the fridge for up to 4 days

This recipe from The Nourished Coeliac is a brilliant dairy and egg free alternative. It is  rich in Christmas spices and so creamy you are left feeling like you’ve just drunk your dessert.

It puts eggnog firmly back on the festive table for anyone following a vegan, AIP or low FODMAP diet, and is delicious enough to serve up to anyone who isn’t!  Adding a shot of spirits makes it an extra festive treat, and perfect for sharing on cold nights.

For this recipe you can make your own tiger nut milk (You can see how easy it is to make tiger nut milk here in this video) or if not following an AIP or low FODMAP diet you can always use our ready made tiger nut milk. For extra thickness it suggests adding gelatine or agar but this is optional and it is just as delicious without.

I know what I’ll be drinking while decorating the tree!

Serves 2

Ingredients:
1/2 cup of sifted tiger nut powder
2 tablespoons of coconut oil
3/4 cup of tiger nut milk plus a separate 1.5 cups
1/4 teaspoon of vanilla powder (see below for an AIP compliant version)
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground mace
Pinch of Himalayan sea salt
1 tablespoon of maple syrup
optional- 1/4 teaspoons gelatin, agar agar or vege-gel

You will need:
A food processor with blender attachment
A fine sieve

Method:
To make your tiger nut ‘cream’, add the sieved tiger nut powder and coconut oil to the food processor and blend on a high speed to form a very smooth nut butter. Transfer this nut butter to your blender and add the 3/4 cup of milk a little at a time. Blend until a rich cream forms and reserve to one side.

To a medium saucepan add the remaining milk, vanilla powder, cinnamon, mace, salt and maple syrup. Whisk the ingredients together over a low heat before adding in the cream. Continue to whisk until all ingredients are combined and the liquid is beginning to simmer. You will know it is ready when the mixture begins to thicken slightly. Do not allow this to boil!

Remove from the heat and pass through a fine sieve into a large glass or serving jug. Sieving the mixture just ensures it is silky smooth.

At this point add the gelatin and whisk immediately into the mixture – this thickens it further.

Leave to cool or briefly refrigerate and serve with a pinch of mace or cinnamon.

The perfect treat to enjoy whilst wrapping the presents!

Ingredients:

2 cups tiger nut powder plus two reserved tablespoons
Half a cup of arrowroot powder plus extra for dusting.
1 teaspoon of bicarbonate of soda
2 tablespoons of ground ginger
2 teaspoons of ground cinnamon
1/2 teaspoon of ground mace
A pinch of ground cloves
A pinch of salt
A teaspoon of vanilla powder
Half a cup of maple syrup
Half a cup of melted coconut oil
1 tablespoon of gelatin/agar agar/vege-gel
2 tablespoons warm water

Equipment:

Baking paper
Gingerbread/cookie cutters
rolling pin
large oven tray
2 mixing bowls
Whisk

Method:

Preheat your oven to 180 degrees for fan assisted.

In a mixing bowl sift together your tiger nut flour and arrowroot. Add your ground spices, bicarbonate of soda, vanilla and salt. Mix throughly so the spices are incorporated evenly throughout the flour.

In a separate bowl add your maple syrup and melted coconut oil. Add two tablespoons of warm water and sprinkle your gelatin across the surface of the liquid. Whisk immediately to avoid the gelatin clumping together.

Slowly stir your liquids into your dry mix a little at a time until fully combined. You should have a firm dough  that does not stick to your hands. If your dough is too sticky, add some of the reserved tiger nut flour to firm the dough up. Unlike regular gingerbread dough, you do not need to leave this to rest, you want to work fairly quickly.

Sprinkle arrowroot powder over your work surface to prevent your dough from sticking. Using a rolling pin, roll your dough out evenly to the thickness of a pound coin. Using your chosen cookie cutters, cut your gingerbread shapes from the dough and transfer to a large oven tray lined with baking paper. Leave an inch between biscuits to allow for them to expand a little during cooking.

Bake these towards the top of the oven for 10-12 minutes. They should be golden brown and firm to touch without being too hard.

Leave these to cool then decorate before eating.

Pastry

1 1/2 cups of sifter tiger nut powder

1/2 cup arrowroot powder

1/4 cup coconut oil

1/4 cup ice cold water

a pinch Himalyan salt

1/2 tsp cinnamon

1/2 tbsp maple syrup

Mincemeat

2 cups diced rhubarb

1 cup dried blueberries

1/2 cup dried cranberries

1/2 cup fresh cranberries

zest of 2 oranges

juice of 1 1/2 oranges

1 tsp mace

1 tsp ginger

1 tsp cinnamon

1/2 tsp cloves

1 heaped tbsp coconut oil

3 tbsp of maple syrup

Cinnamon Butter

1/2 cup sifted tiger nut powder

2 tbsp coconut oil

1 tbsp maple syrup

1/4 cup plus 1 spoon of tiger nut milk

1 tsp cinnamon

Method

If making your own, add all the mincemeat ingredients to s large saucepan and heat on a medium-low setting. Simmer gently for 35 minutes stirring regularly.

Once the fruit has softened and the liquid reduced you will be left with a jammy mincemeat mixture.

While the mincemeat is cooking make the pastry. Sift dry ingredients together in a bow, and add the maple syrup and coconut oil.

combine using hands, and then add a little water at a time until you have a malleable dough. Wrap in clingfilm and chill for 15 minutes.

Preheat oven to 200 degrees/180 fan/gas mark 6.

Take the dough and take 1/3 and leave to the side. With the remaining two-thirds pinch off a tablespoon sized ball and flatten to 4cms thick.

Place into a baking tray to form the base. Then prick with a fork and cook in the oven for 8 minutes.

Place the remaining dough onto greaseproof paper, flatten and cut out to make the pie lids using a cookie cutter – your chance to get creative!

Take pie bases out of oven and fill with the mincemeat mixture. Then carefully top with the pie lids.

The dough is crumbly and you will need to pick up the lids with the baking paper and turn out onto the mince pie.

Then bake in the oven for 20 minutes or so until golden. Leave to cool slightly.

To make the butter simply process the tiger nut powder and coconut oil until you have a smooth paste.
Add the maple syrup and cinnamon and blend again, slowly adding the milk a little at a time.

Transfer to a bowl and chill in the fridge for 15 minutes. Give it a good stir, and return to the fridge until needed.

When ready simply dollop onto the warm mince pies and enjoy!

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