Healthy with Jodi

Tigernut Flour Pancakes

    Tigernut Flour Pancakes

    GF, Refined Sugar free

    Happily serves 4-6


    • 4 organic cage free eggs
    • ½ cup tigernut flour
    • ¼ cup coconut flour
    • ½ cup dairy free milk (coconut milk)
    • ½ tsp cinnamon
    • ½ tsp raw apple cider vinegar
    • ¼ tsp baking soda
    • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

    You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

    Jodi’s Fudgy Brownies

      Jodi’s Fudgy brownies

      Grain free, Refined sugar free, Dairy free, Gluten Free,

      Happily Serves 12


      1 Egg

      2 Cups Black beans rinsed, drained & cooked

      One avocado

      1 TBSP vanilla extract

      1/2 Cup Coconut Brown sugar

      2/3 Cup Carob

      1-2 tsp Coconut oil

      1/4 tsp baking soda

      1/4 tsp baking powder

      1/2 tsp Himalayan Sea Salt

      1/2 cup dairy free chocolate chips

      Preheat oven to 350°. Grease an 8 x 8″ baking stone.

      Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

      Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

      Batter needs to be sticky to be fudgy.

      If you want it thinner add a tablespoon or so of coconut milk.

      Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

      Tips:  The food processor is best.  It  blends and hides the consistency of the beans.