If you're tired of the way your Thermomix looks on your kitchen bench, why not dress it up? Many people name their Thermomix kitchen machines, mine's simply Thermie. But giving it a new look? How can you do that?
These little morsels are so delicious and light. I'm quite surprised as I thought the almond meal would make them heavy.
I have adapted a recipe found on taste.com to such an extent that I'm calling it my own. The cakes are not gluten free, but are wheat free and high fibre, low GI. I used coconut sugar, but rapidura would work just as well. These were made in the Thermomix, but an ordinary mixer or food processor would work just as well.
200g raw almonds (or 200g almond meal)
150g butter, melted and cooled
100g coconut sugar (2/3 cup)
1/2 cup white spelt flour
1/2 cup wholemeal spelt flour
1 1/2 tsp baking powder
1/2 tsp bi-carb soda
Preheat oven to 175 C. Place muffin cases in 2 x 1/2 cup muffin trays to make 12. I use silicone trays.
Grind almonds in Thermomix or processor until fine. Remove from bowl and set aside.
Place melted butter, eggs and finely grated rind and juice of orange into TM bowl. Blend on speed 4 - 5 for 20 seconds.
Add coconut sugar and blend on speed 2 for 1 minute. This helps dissolve the sugar as it has quite large crystals.
Add flours, rising agents and almond meal to mixture and blend on speed 3 for a few seconds. Scrape down and mix again on speed 4 to 5 until combined. Divide among the muffin cases, filling to top of the cases if muffin tray is deep.
Bake for around 25 to 30 minutes or until the top of a muffin bounces back when pressed lightly.
Serve dusted with icing sugar. Delicious when eaten warm (I had to try one!)
This recipe originates from a Thermomix consultant at www.recipecommunity.com.au and is delicious and moist as well as being gluten free! It can be made dairy free using oil instead of butter, but the texture will be different.
This is a Thermomix recipe but can easily be made in a food processor.
I've made a few changes such as reducing the sugar content. I'd like to try it with maple syrup or agave next time.
Magic Bean Chocolate Cake Pre heat oven to 180C Grease a ring tin (I used a silicone one)
420g can red kidney beans, drained and rinsed
1 Tbsp coffee (2 tsp coffee powder in a Tbsp hot water)
2 tsp vanilla extract or paste
125g softened butter
130g raw castor sugar
5 eggs (large)
70g good quality cocoa
1 tsp GF baking powder
1/2 tsp bi-carb soda
Place kidney beans, coffee, 2 eggs and vanilla into TM or processor and blend until smooth. Remove and set aside. (If you have two TM bowls, it makes it easier!)
Beat butter and sugar on speed 5 for 1 minute or so, scraping down occasionally. Add 2 eggs and beat again for a minute.
Add bean mixture with last egg and remaining ingredients and beat on speed 4 to 5, scraping down until mixture is homogenous.
Pour into tin and bake for around 30 - 40 minutes or until a skewer comes out clean.
Buttercream Icing Jude Blereau
125g softened unsalted butter
450g (2 cups) golden icing sugar (made from raw sugar)
2 tsp vanilla
2 - 3 Tbsp cocoa powder
Beat until smooth. Use a knife moistened in warm water to spread.