Browsing Tag:

crunch

Baking/ Dessert/ Healthy/ Thermomix

Lychee and Coconut Pudding with Maple Crumble

This is a deliciously refreshing dessert!!! The fruity creaminess is beautifully paired with the crunchy crumble topping! It is not very sweet so is very light and easy to eat – the mild sweetness comes from the sugar from the tinned lychees and maple syrup in the crumble.

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Add all PUDDING ingredients into bowl.

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Mix 5 minutes/60 degrees/Speed 4.

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Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

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Add CRUMBLE ingredients to bowl.

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Mix 5 seconds/Speed 5.

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Pour and spread onto a lined baking tray.

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Bake for 5-7 minutes or until browned.

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Leave to cool and ‘crumble’ up the mixture with a fork.

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To serve, pop the pudding out of the mould and onto a plate.

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Top with the crumble and extra lychees (optional).

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Lychee and Coconut Pudding with Maple Crumble

Print Recipe
Serves: 10

Ingredients

  • PUDDING:
  • 560 grams tinned lychees with syrup
  • 400 grams coconut milk
  • 30 grams desiccated coconut
  • 20 grams gelatin powder
  • CRUMBLE:
  • 40 grams oats
  • 30 grams maple syrup
  • 20 grams desiccated coconut
  • 10 grams chia seeds

Instructions

1

Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.

2

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

3

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

4

Preheat oven to 180 degrees.

5

Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.

6

Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.

7

Leave to cool and 'crumble' up the mixture with a fork.

8

To serve, pop the pudding out of the mould and onto a plate. Top with the crumble and extra lychees (optional).

Notes

*Pudding mixture fills 10 x silicon muffin moulds. **You can use metal/porcelain moulds/ramekins, however grease lightly with cooking oil before pouring mixture in. ***If you want a generous amount of crumble to top, you can easily double the mixture.

Baking/ Healthy/ Sweets/ Thermomix

Sesame, Chia and Flax Seed Snaps

I buy the storebought sesame seed snaps a lot as the whole family loves it! These taste exactly like the storebought stuff – but with extra goodness with chia and flax seeds which add nicely to the crunch! I have tried this recipe with both brown sugar and coconut sugar – both turn out amazing! I find the brown sugar sweeter, and more like the storebought stuff. The coconut sugar version isn’t as sweet and is slightly less crunchy than the brown sugar version (though they are still pretty crunchy – you would only notice if eating them one after another!)

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Add all ingredients into bowl.

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Cook 6 minutes/100 degrees/Speed 1.

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Whilst hot, pour onto baking paper on the baking tray.

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Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

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Bake mixture for 6-8 minutes or until browned.

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Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

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Sesame, Chia and Flax Seed Snaps

Print Recipe

Ingredients

  • 100 grams honey
  • 100 grams brown sugar or coconut sugar
  • 100 grams sesame seeds
  • 50 grams chia seeds
  • 50 grams flax seeds
  • 20 grams coconut oil

Instructions

1

Preheat oven to 180 degrees. Cut 2 x sheets of baking paper the size of your baking tray.

2

Add all ingredients into bowl. Cook 6 minutes/100 degrees/Speed 1.

3

Whilst hot, pour onto baking paper on the baking tray.

4

Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

5

Bake mixture for 6-8 minutes or until browned.

6

Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

Notes

*Some mixture sticks to the top sheet of baking paper depending on the angle or how quick you pull it off. You can spray some cooking spray on the sheet of baking paper so it peels off easier. **The coconut sugar version isn't as sweet, and is slightly chewier than the brown sugar version (however it still has a crunch).