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TIGERNUT AND SUNFLOWER SEED CAKE
INGREDIENTS:
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 %.
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PREPARATION:
- 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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http://www.tigernuts.com/recette_gateau_de_souchets_et_de_pepins.html |
