SERVING SUGGESTION

Preheat the oven to 180°C. Line a 12-hole muffin pan with cupcake liners. Whisk together 560 g tiger nut flour, 4 t baking powder, 1/2 t salt and 11/2 t ground ginger. In a separate bowl, whisk 6 free-range eggs, 180 g coconut sugar, 2/3 cup melted coconut oil and 3/4 cup milk of your choice until combined. Fold the

wet ingredients into the dry. Using an ice-cream scoop, scoop the batter into the cupcake liners until 3/4 full. Sprinkle with poppy seeds and bake for 15–20 minutes, or until a skewer comes out clean.

Serve warm.