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Day Into Night at home / 00

Welcome to Day Into Night at home! I’m so excited you are here.

Below is a welcome recipe. A little something from me to you. One of my favorite ways to start the day. I hope you enjoy it, Ana xx

Tigernut coconut muffin

Tigernuts are tiny tubers with a sweet, earthy, butterscotch-like flavor. They are nutritional powerhouses, and contain magnesium, calcium, and vitamins C and E. They are a good source of plant based protein as well as being prebiotic and gluten-free. Tigernut flour can sometimes be a little gritty since it is made by grinding the dried tubers. I would liken its texture to shredded coconut, which I've added here as a compliment. 



3 cups tigernut flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt

1/2 cup unsweetened shredded coconut 

2 eggs 

1/2 cup coconut oil (or 1/2 cup butter, melted and cooled)

1/2 cup coconut yogurt. + 1 Tablespoon water (or 1/2 cup yogurt)

1/4 cup maple 


Crumb topping:

1/2 cup unsweetened coconut

1/2 cup chopped oats * 

3 Tablespoons maple syrup 

1/4 cup coconut oil (or 1/4 cup melted and cooled butter)

salt to taste 

*to chop oats, lightly pulse in your blender or food processor

Step by step:

- Preheat your oven to 350°

- In a small bowl mix the ingredients for the crumb topping and set a side.

- In a medium bowl whisk together the tigernut flour, bp, bs, salt, and coconut. 

- In a separate bowl whisk the eggs. Whisk the yogurt, coconut oil, and maple into the eggs. 

- Mix the wet ingredients into the dry. and combine thoroughly. 

- Scoop the batter into the cups of a greased muffin tin, and top each muffin with crumb topping. 

- Bake until a toothpick comes out clean. How long will depend on your oven, but about 20 to 30 minutes. 

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