Tigernut and coconut gluten free muffins August 3, 2016 recipes Tigernut and coconut gluten free muffins Hi everyone, As many of you know, I am prebiotic fibre obsessed, and therefore it is no surprise that I have always taken a liking to tiger nuts (not technically a nut, but rather a tuber, that is very high in prebiotic fibre!). Tigernuts are also rich in iron, potassium and manganese, and are natural gluten free. I know for some it may seem like an ingredient that seems too far fetched to know where to even start in using it in recipes, so I thought I would whip up a muffin recipe which you can use as a base, and then modify it to your liking by adding in different fruits or vegetables (I am sure pumpkin or banana would work really well here!), and whichever other flours or sweeteners you prefer. Tigernut meal/flour has a nutty like flavour, and is quite easily switched in recipes! I have also used some black bean powder as this is another great regular flour alternative that is both high in protein and complex carbohydrates, as well as antioxidants and micronutrients. It has a great mild yet creamy flavour and consistency, that is easily incorporated into baking. tigernut and black bean powder muffin recipe Tigernut and coconut gluten free muffins Ingredients: ¾ cup Tigernut flour ¾ cup Jimmy Blacks blackbean powder 2 tbsp natvia baking mix or your preferred sweetener 1 tsp baking soda 1/4 cup natural and lightly salted peanut butter ¼ cup egg white (you could just use 2 eggs here) 2 tbsp desiccated coconut 1 tsp cinnamon 1 tsp vanilla ¾ cup Babushka kefir (honey flavoured yoghurt) (if you only have access to the plain variety this would work too, you just may like to add a tbsp of natural honey into the recipe) Method: Blend everything together in a high speed blender. Seperate evenly into a pre-sprayed or non-stick muffin pan. Place in a preheated 180 degrees oven for approximately 12 minutes or until a skewer comes out clean. Let cool. High protein vanilla icing: 1/2 cup reduced fat cottage cheese 1/4 cup whey protein 1/2 tsp vanilla (can omit if you use a vanilla protein powder) 1 tbsp natvia or vitafiber or sweeter of choice Optional extras: 1/2 tsp cinnamon 1 tbsp natural peanut butter 1 tbsp desiccated coconut Method: Blend in a high speed blender and spoon over partially cooled muffins. Enjoy!