|
|
Horchata balls Ingredients: 150 g peeled Tigetnuts crumbs 50 g coconut flakes 50 g Erythritol powder (Xyilitol) or sugar for non-paleo diets 50 g room temperature ghee or coconut oil (butter for non-paleo diets) 100 g ToTu cream (Mascarpone for non-paleo diets) 40 g Holland cocoa powder For the coating: some Tigernuts crumbs It […]
Alsace pear cake Ingredients for the dough: 150 g milled Yungas peeled Tigernuts crumbs 1 teaspoonful psyllium husk 2 eggs half teaspoonful baking soda Ingredients for the cream: 250 g boiled egg-yolk bar 50-80 g honey (or powdered Erythritol or Xylitol) the seeds of 1 vanilla stick 50 ml water 250 […]
Chocolate Tigernuts cream Ingredients: 150 g peeled Tigernuts flour 150 g dark chocolate with minimum 75 % cocoa content 100 g melted coconut oil 1-3 tbs. ground Erythritol or Xyilitol I tbs. Holland cocoa powder the seeds of 1 vanilla stick salt Melt the chocolate over steam and cool it. Blend the Tigernuts and the […]
