In a blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
Cut the chicken (or turkey) into small pieces and chop the tarragon.
In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.
Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP and paleo compliant. If you are not on the AIP nor paleo diets you can use potato or corn starch instead of arrowroot.