Biscuit with tigernut milk mousse

Biscuit ingredients:

  • Extra virgin tigernut oil Essence
  • 200 g wheat flour
  • 50 gr tigernut flour
  • 250g sugar
  • 4 eggs

Horchata mousse ingredients:

  • 1/2 l of tigernut milk
  • 9 sheets of gelatin
  • 1/4 of whipped cream

Salad with avocado, smoked fish and nuts

Ingredients:

  • Extra virgin tigernut oil Essence
  • 1/2 avocado
  • Mix lettuce
  • Nuts (nuts,seeds.....)
  • Smoked salmon, smoked cod

Garlic of melon and red wine sorbet

Ingredients:

  • Extra virgin tigernut oil Essence 200ml
  • Medium melon
  • 100 gr. raw almonds
  • Salt
  • A clove of garlic
  • Red Wine Sorbet :
  • 1/4 red wine
  • 1/4 water 
  • 100 gr. sugar
  • Cinnamon stick
  • Orange Peel

 

Tigernuts cake

Preparation:

Ingredients tigernuts cake :
• 200 g sugar
• 3 eggs
• 150 g of tigernut oil Essence
• 250 g of tigernut milk
• 20 g of yeast
• 350 g flour
• 50 g of tigernut flour
• Sugar glass for sprinkle

  1. Preheat oven to 180 º C.
  2. 2. Beat eggs with sugar until a homogeneous appearance. Add the tigernut milk and oil, and mix lightly.
  3. 3. Mix the flour  with the yeast powder, add the liquid and mix carefully to avoid lumps.
  4. 4. Line a cake pan with parchment paper. Brush paper with oil. Pour the cake mixture and bake for 30 minutes. Be careful not to overflow  from the edges.
  5. The cake is moist and fluffy, with a light touch  of tigernut milk. You get a really crispy  biscuit with high fiber content, because it contains tigernuts. It's different, original and very nutritious. Perfect for taking to the desktop or as a snack

Green Salad with salmon, nuts and seeds.

Ingredients of green salad :
• Oak Lettuce
• 3 medium  peeled tomatoes
• 200 grms of nuts and seeds
• 100 grms of smoked salmon
• 2 cloves of garlic.
• 1 spoonful  balsamic vinegar
• 3 spoonfuls extra virgin tigernuts oil Essence
• Black pepper and salt


Preparation

  1. Pu in a salad bowl: chopped lettuce, diced  peeled tomatoes, cubes of cut salmon,  nuts and seeds.
  2. Season  with the garlic cloves cut up in  tiny little pieces and a  mixture of extra virgin tigernut oil Essence and vinegar.
  3. Sprinkle with black pepper.
  4. Serve cold.