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Non Thermomix

Baking/ Non Thermomix/ Thermomix

20 Second Choc Chip Chia Muffins

Yum! Good old fashioned choc chip muffins with the added crunch and nutrition of chia seeds!

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Add all ingredients into the bowl…

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…mix 20 seconds/Speed 4.

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Spoon into muffin cases.

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Bake for 15 minutes or until a skewer comes out clean.

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20 Second Choc Chip Chia Muffins

Print Recipe
Serves: 12 muffins

Ingredients

  • 300 grams self raising flour
  • 230 grams milk
  • 130 grams white sugar
  • 75 grams butter
  • 150 grams choc chips
  • 20 grams chia seeds
  • 1 teaspoon vanilla bean paste/extract
  • 1 x egg (optional)

Instructions

1

METHOD (THERMOMIX)

2

Preheat oven to 180 degrees.

3

Add all ingredients into the bowl - mix 20 seconds/Speed 4.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until a skewer comes out clean.

6

METHOD (NON THERMOMIX)

7

Preheat oven to 180 degrees.

8

Melt butter and stir all ingredients into a bowl until well combined.

9

Spoon into muffin cases.

10

Bake for 15 minute or until a skewer comes out clean.

Notes

*Egg can be optional - as this base muffin recipe is like my 20 Second Crunchy Lemon Muffin recipe which works well with or without egg.

Baking/ Non Thermomix/ Snacks/ Thermomix

Leftover Cereal Bars

This is a quick and easy way to use up the cereal in your pantry that you’re sick of eating, no-one’s eating, or is getting a little stale. In this batch I used Kelloggs Sultana Bran Buds (which is the boys fave) and a cranberry granola mix which my husband and I were crazy over and now I can’t take another bite of!

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Add rice malt syrup and coconut oil to bowl…

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Heat 2 minutes/50 degrees/Speed 2.

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Add cereal/granola/muesli…

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Mix 10 seconds/Speed 2/reverse.

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Pour and flatten into slice pan…

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…and bake for 12 minutes.

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Cool, and cut into bars.

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Leftover Cereal Bars

Print Recipe

Ingredients

  • 200 grams rice malt syrup
  • 20 grams coconut oil
  • 300 grams cereal/granola/muesli

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add rice malt syrup and coconut oil to bowl - heat 2 minutes/50 degrees/Speed 2.

4

Add cereal/granola/muesli - mix 10 seconds/Speed 2/reverse.

5

Pour and flatten into slice pan and bake for 12 minutes.

6

Cool, and cut into bars.

7

METHOD (NON THERMOMIX):

8

Preheat oven to 180 degrees.

9

Add rice malt syrup and coconut oil in a small pot on the stove and heat on low to medium heat until combined.

10

Add cereal/granola/muesli and mix until well combined.

11

Pour and flatten into slice pan and bake for 12 minutes.

12

Cool, and cut into bars.

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is  soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!! When served at room temperature/warm, this has a pudding-like texture. When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

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Add all ingredients to bowl.

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Cook – 5 minutes/70 degrees/Speed 2.

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Serve immediately or chill in fridge.

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The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

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When chilled this has a thick indulgent mousse-like texture 🙂

LCHF Bounty Chia Seed Pudding

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 400 grams coconut cream (1 x can)
  • 100 grams Lindt 70% Dark Chocolate
  • 100 grams water
  • 50 grams chia seeds
  • 30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

 

 

 

Healthy/ Non Thermomix/ Thermomix

LSA

LSA is an acronym for milled Linseeds (Flaxseeds), Sunflower Seeds and Almonds. LSA is high in protein, fibre and Omega 3 essential fatty acids. LSA is a rich source of protein which helps with sugar cravings and helps balance sugar levels.

LSA is a fantastic way too add extra nutrients into your food! You can add it to your smoothies, cereal/muesli in the morning, yoghurt, baked goods, bliss balls, sprinkle some through your main meals, or even use it as a coating for your chicken nuggets/fish fingers instead of breadcrumbs!

I have used LSA in some of my recipes including my Ferrero Rocher Bliss Balls, Apple Pie Bliss Balls and Simple Banana Smoothie!

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Add all ingredients to bowl.

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Blitz – 10 seconds/Speed 9.

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Store in an airtight container in the fridge.

1 x batch fits these $2 550ml Kmart Glass Jars PERFECTLY – perfect for maximising storage space and for gift ideas!

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Ingredients

  • 160 grams linseeds (flax seeds)
  • 80 grams sunflower seeds
  • 40 grams almonds

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Blitz - 10 seconds/Speed 9.

4

Store in an airtight container in the fridge.

5

METHOD (FOOD PROCESSOR):

6

Add all ingredients into food processor.

7

Blitz on high until all ingredients are ground into a fine breadcrumb texture.

8

Store in an airtight container in the fridge.

Notes

*This batch fits a $2 550ml Kmart Glass Jars perfectly ^^link above - perfect for storage and for gift ideas! **This keeps about 3 months in the fridge. ***Add this to your smoothies, cereal/muesli, yoghurt, baked goods, bliss balls, sprinkle through your main meals, or a coating for your chicken nuggets/fish fingers instead of breadcrumbs!

 

Breakfast/ Drinks/ Non Thermomix/ Thermomix

Berry Smoothie Bowl

Smoothie bowls are the latest craze on social media and trendy cafes because they look sooo pretty!!! They are great for you as they are jam packed with nutritious ingredients to start your day and are slightly thicker than a normal smoothie so is easy to eat with a spoon!!

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Add all ingredients into bowl.

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Mix 1 minutes/Speed 9.

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Pour into bowls…

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and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

Berry Smoothie Bowl

Print Recipe
Serves: 2

Ingredients

  • 180 grams milk
  • 200 grams berries
  • 1 x banana
  • 100 grams ice
  • 100 grams yoghurt
  • 80 grams raw cashews (or almonds/sunflower seeds etc)
  • (Optional) 20 grams honey

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients into bowl.

3

Mix 1 minutes/Speed 9.

4

Pour into bowls and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

5

METHOD (BLENDER):

6

Add all ingredients into blender.

7

Mix on high speed until ingredients are well blended.

8

Pour into bowls and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

Notes

*You can easily substitute the above ingredients to customise your own smoothie bowl flavour!

Baking/ Non Thermomix/ Snacks/ Thermomix

Goji Berry Coconut Muffins

The boys are IN LOVE with Goji Berries at the moment! I buy Goji Berries wherever and whenever I see them – which is very often! They are available from anywhere from Coles/Woolworths, Aldi, Costco, even the dried fruit and nut shop at the markets!

I thought that Goji Berries were the new fad food, however I didn’t realise this until recently – but I have been eating Goji Berries my whole life!! Goji Berries are also known as Wolfberries and are used in Chinese cooking, commonly as a base for chinese soups to sweeten it up!!

Goji Berries are a superfruit, which is a good source of Vitamin C and antioxidants (amongst other things)!

The boys have been snacking on these instead of sultanas (they aren’t as sweet as sultanas) and I have been topping my porridge with them, however I thought I would incorporate them in my baking too!

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Add all ingredients to bowl.

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Mix 20 seconds/Speed 4.

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Spoon into muffin cases..

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and top with extra Goji Berries and pepitas.

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Bake for 20 minutes or until a skewer comes out clean

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Goji Berry Coconut Muffins

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • 270 wholemeal self raising flour
  • 230 grams milk
  • 130 grams coconut sugar
  • 80 grams coconut oil
  • 40 grams Goji Berries
  • 30 grams desiccated coconut
  • (Optional) extra Goji Berries and pepitas to top

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl - mix 20 seconds/Speed 4.

4

Spoon into muffin cases and top with extra Goji Berries and pepitas.

5

Bake for 20 minutes or until a skewer comes out clean

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Met coconut oil and mix all ingredients together until well combined.

9

Spoon into muffin cases and top with extra Goji Berries and pepitas.

10

Bake for 20 minutes or until a skewer comes out clean.

Bread/ Non Thermomix/ Thermomix

Garlic Bread Butter

I love a good garlic bread!!! This is a hit with my whole family, easy to make and makes a lot to feed a crowd, or you can keep it ready to go in the fridge or freezer!

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Add garlic cloves to bowl.

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Blitz – 5 seconds/Speed 7. Scrape down.

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Add butter, cheese, parsley and salt.

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Mix 10 seconds/Speed 4.

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Generously spread the butter on bread and bake for 8 – 10 minutes or until browned.

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Garlic Bread Butter

Print Recipe

Ingredients

  • 12 garlic cloves
  • 200 grams butter
  • 50 grams shredded/grated cheese (i.e. Mozzarella, Tasty, Parmesan)
  • 1 teaspoon dried parsley
  • 1 teaspoon salt

Instructions

1

Preheat oven to 180 degrees.

2

Add garlic cloves to bowl. Blitz - 5 seconds/Speed 7. Scrape down.

3

Add butter, cheese, parsley and salt. Mix 10 seconds/Speed 4.

4

Generously spread the butter on bread and bake for 8 - 10 minutes or until browned.

Notes

*This makes a lot of garlic bread butter - it spreads approx. 24 pieces of bread. **You can keep this in the fridge or freezer.

Dessert/ Non Thermomix/ Sweets

Crystalised Fruit

This is a fantastic way to use up your spare egg whites to create a simple and stunning edible table centrepiece! And better yet, no Thermomix or special appliances needed!

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Lightly whisk egg whites with a fork.

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Dip/paint fruit with egg whites…

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…then immediately dip/sprinkle into castor sugar.

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Leave on a wire rack to dry overnight.

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(the next morning) The coating hardens up for a beautiful crystallised finish.

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Crystallised Fruit

Print Recipe

Ingredients

  • Fruit of your choice
  • Egg whites
  • Castor sugar

Instructions

1

Lightly whisk egg whites with a fork.

2

Dip/paint fruit with egg whites, then immediately dip/sprinkle into castor sugar.

3

Leave on a wire rack to dry overnight. The coating hardens up for a beautiful crystallised finish.

Notes

*Amount of egg whites and castor sugar depends on how many fruits you are coating. **Berries last approx. 24 hours. ***Harder fruit (ie. apples and pears) last approx. 1 week.

Chocolate/ Dessert/ Non Thermomix/ Thermomix

Nutella Ganache

I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes. I bought my pipettes (3ml) from Ebay.

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Add all ingredients into bowl.

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Heat 3 minutes/50 degrees/Speed 2.

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(I added an extra syringe full of ganache before putting the filled pipettes in!)

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Nutella Ganache

Print Recipe
Cooking Time: 3 minutes

Ingredients

  • 150 grams Nutella/chocolate hazelnut spread
  • 100 grams thickened cream

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl. Heat 3 minutes/50 degrees/Speed 2.

3

METHOD (Non Thermomix):

4

Add all ingredients into a small saucepan and stir on low to medium heat until combined with a smooth consistency.

Baking/ Non Thermomix/ Thermomix

20 Second Doughnut Muffins

When my husband ate my 20 Second Crunchy Lemon Muffins, he said they tasted like a lemon doughnut – so I had to make this version of a cinnamon doughnut muffin!! This is dangerously good!!!

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Add all ‘muffin’ ingredients into the bowl

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Mix 20 seconds/Speed 5.

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Spoon into muffin cases.

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Bake for 15 minutes or until a skewer comes out clean.

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As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter…

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…and press the muffin top/sprinkle with the sugar/cinnamon mixture.

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20 Second Doughnut Muffin

Print Recipe

Ingredients

  • MUFFIN:
  • 300 grams self raising flour
  • 150 grams white sugar
  • 75 grams butter
  • 230 grams milk
  • 1 egg (optional)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • TOPPING:
  • 80 grams butter (melted)
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 200 degrees.

3

Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until a skewer comes out clean.

6

As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter, and press the muffin top/sprinkle with the sugar/cinnamon mixture.

7

METHOD (Non Thermomix):

8

Preheat oven to 200 degrees.

9

Melt butter.

10

Add all 'muffin' ingredients into the bowl and mix until well combined.

11

Spoon into muffin cases.

12

Bake for 15 minutes or until a skewer comes out clean.

13

As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter, and press the muffin top/sprinkle with the sugar/cinnamon mixture.

Notes

*Egg is optional (there are similar results - see my 20 Second Crunchy Lemon Muffin post)