Tigernut and sunflower seed cake



100 g. Tigernuts; 75 g. sunflower seeds; 100 ml. granulated sugar; 150 g. butter; 2 msk milk; 1 msk syrup; 40 g. dark chocolate 70 %.


  • Preheat oven to 175 degrees C. (350 degrees F.).
  • Mix chopped Tigernuts, sunflower seed, granulated sugar, butter, Tigernut wheat, milk and syrup in a pot.
  • Heat the mixture; melt the butter, stirring frequently.
  • Place a large ungreased cookie sheet on a tray.
  • Drop a spoonful of the batter on the sheet 5 cm (2 inches) apart.
  • Bake for 15 minutes; allow the mixture to cool on a baking sheet. Cut the mixture into squares.
  • Heat the chocolate in a microwave oven until melted and drizzle over cake.
  • Let the chocolate cool and serve plain or with chocolate mousse.

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