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Thermomix

Baking/ Dessert/ Healthy/ Thermomix

Healthy Apple and Custard Crumble

I really felt like a winter warming custard + apple crumble – so here is my healthy version of the 2 combined! YUM!

Add all of the ‘CRUMBLE’ ingredients to bowl.

Mix 5 seconds/Speed 5.

Set aside. (Don’t clean bowl).

Add all of the ‘CUSTARD’ ingredients to bowl.

Cook 8 minutes/90 degrees/speed 3.

Pour into roasting pan/dish. (Don’t clean bowl).

Add all of the ‘APPLE’ ingredients to bowl.

Cook 14 minutes/100 degrees/Spoon speed/Reverse.

Pour into roasting pan/dish on top of custard.

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Healthy Apple and Custard Crumble

Print Recipe

Ingredients

CRUMBLE
80 grams oats
60 grams maple syrup
40 grams desiccated coconut
20 grams chia seeds
10 grams coconut oil
CUSTARD
500 grams milk
80 grams maple syrup
50 grams cornflour
2 x eggs
APPLE
5 x apples
1 tablespoon lemon juice
1 teaspoon cinnamon

Instructions

1

Preheat oven to 160 degrees.

2

Add all of the 'CRUMBLE' ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Don't clean bowl).

3

Add all of the 'CUSTARD' ingredients to bowl. Cook 8 minutes/90 degrees/speed 3. Pour into roasting pan/dish. (Don't clean bowl).

4

Add all of the 'APPLE' ingredients to bowl. Cook 14 minutes/100 degrees/Spoon speed/Reverse. Pour into roasting pan/dish on top of custard.

5

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Notes

*You can use Rice Malt Syrup/Honey etc instead of Maple Syrup. **You can either use red or green apples (or whatever you have in the house) ***If you love more crumble, you can easily double the crumble ingredients. ****The apple juice with the stewed apples may seem quite watery, however will caramelise and help the apples further cook when baked. *****If you are feeling super lazy, you can use tinned apple pie apples instead 😉

June 6, 2017 By Sophia Brown

2

Baking/ Healthy/ Non Thermomix/ Thermomix

10 Second Grain Free Bites

These are a quick, easy and healthy snack which is wheat free, dairy free, refined sugar free, egg free and nut free! They are super delish with a chewy crunchy texture – even my chocolate loving boys can’t stop eating these, and they are fantastic for my sweet pregnancy cravings!!

Add all ingredients to bowl.

Mix 10 seconds/Speed 5.

Spoon mixture into mini muffin tray(s).

Press mixture down with damp fingers/hands.

Bake for 10 minutes or golden brown.

Leave to cool before taking out of tray(s).

10 Second Grain Free Bites

Print Recipe

Serves: 24 pieces Cooking Time: 10 minutes

Ingredients

100 grams oats
100 grams dried apricots
100 grams honey
30 grams desiccated coconut
20 grams flax seeds
20 grams sunflower seeds
20 grams pepitas/pumpkin seeds
20 grams coconut oil
10 grams chia seeds
1 teaspoon vanilla bean paste/extract
Pinch of salt

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl.

4

Mix 10 seconds/Speed 5.

5

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

6

Bake for 10 minutes or golden brown.

7

Leave to cool before taking out of tray(s).

8

METHOD (BLENDER):

9

Preheat oven to 180 degrees.

10

Add all ingredients to blender.

11

Mix on the highest setting until all of the ingredients have combined.

12

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

13

Bake for 10 minutes or golden brown.

14

Leave to cool before taking out of tray(s).

Notes

*You can use other dried fruit instead of the dried apricots (i.e. pitted dates, sultanas). **You can use rice malt syrup instead of honey. ***If you don't have mini muffin trays, you can make this into a slice and cut it up into bite sized pieces once cooled.

May 16, 2017 By Sophia Brown

0

Baking/ Chocolate/ Snacks/ Thermomix

Chocolate Chip Oat Cookies

My pregnancy cravings have been calling for chocolate chip cookies after seeing all these Coles ads with their chocolate chip cookies – so I thought I would make my own and add some oats in there for some texture, fibre and goodness! These are very moreish cookies and delicious with a cuppa tea or a cold glass of milk! Mmm!

Chocolate Chip Oat Cookies

Print Recipe

Serves: Approx. 35 Cooking Time: 11 minutes

Ingredients

130 grams butter
60 grams white sugar
60 grams brown sugar
150 self raising flour
150 dark chocolate chips
100 grams oats
1 teaspoon vanilla
1 x egg
Pinch of salt

Instructions

1

Preheat oven to 180 degrees.

2

Add butter, white sugar and brown sugar to bowl. Melt 3 minutes/60 degrees/Speed 2.

3

Add flour, chocolate chips, oats, vanilla, egg and salt. Mix 10 seconds/Speed 4.

4

Spoon teaspoon sized balls of dough onto a lined baking tray.

5

Bake for 9 - 11 minutes or until browned.

May 9, 2017 By Sophia Brown

0

Baking/ Cake/ Chocolate/ Snacks/ Thermomix

30 Second Chocolate Banana Slice

My favourite recipes are the ones where you chuck in all the ingredients and mix! This is light, fluffy, chocolate-y with a hint of banana, and very very easy to eat!

This is the first recipe I’ve created since finding out I’m pregnant with my 2nd lot of twins as I’ve been feeling sooo sick and uncomfortable this pregnancy (moreso than with the boys!)! Was a quick and easy way to use up the 2 lonely overripe banana’s on my bench!

Add all ingredients to bowl.

Mix 30 seconds/Speed 4.

Spoon and spread batter into a slice tin.

Bake for 25-30 minutes or until a skewer comes out clean.

Cool before cutting up into squares.

30 Second Chocolate Banana Slice

Print Recipe

Ingredients

2 x bananas
180 grams self raising flour
120 grams butter
120 grams sugar
100 grams dark chocolate chips
20 grams cocoa powder
1 teaspoon vanilla bean paste/extract
1 x egg

Instructions

1

Preheat oven to 160 degrees.

2

Add all ingredients to bowl. Mix 30 seconds/Speed 4.

3

Spoon and spread batter into a slice tin.

4

Bake for 25-30 minutes or until a skewer comes out clean.

5

Cool before cutting up into squares.

April 29, 2017 By Sophia Brown

2

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.

Add all PUDDING ingredients into bowl.

Mix 5 minutes/60 degrees/Speed 4.

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.

Add CRUMBLE ingredients to bowl.

Mix 5 seconds/Speed 5.

Pour and spread onto a lined baking tray.

Bake for 5-7 minutes or until browned.

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

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

Top with the crumble and extra lychees (optional).

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.

January 17, 2017 By Sophia Brown

0

Main Meal/ Thermomix

Vegemite and Cheese Pasta Sauce

This is a huge hit with the whole family, especially with the boys who have been a little fussy lately!! A decade ago, I would make a quick dinner with pasta, and stirring butter, Vegemite and some grated Parmesan cheese through (YUM!)! This version is super easy, and is a thick and creamy pasta sauce with a huge explosion of flavour!!

Add all ingredients to bowl.

Cook 11 minutes/90 degrees/Speed 4.

Stir through cooked pasta and serve.

Vegemite and Cheese Pasta Sauce

Print Recipe

Serves: 4-6

Ingredients

500 grams milk
100 grams tasty cheese
100 grams parmesan cheese
50 grams butter
50 grams cornflour
50 grams Vegemite

Instructions

1

Add all ingredients to bowl.

2

Cook 11 minutes/90 degrees/Speed 4.

3

Stir through cooked pasta and serve.

Notes

*This amount of sauce is perfect to serve with 1 x 500 gram packet of pasta (cooked as per packet).

January 15, 2017 By Sophia Brown

0

Baking/ Cake/ Thermomix

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

Add SLICE ingredients to bowl.

Mix 20 seconds/Speed 5.

Pour and spread into a rectangular baking tin…

…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

Once cool, spread jam evenly on top of slice.

Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

Mix 1 minute/Speed 5.

Place icing mixture in a piping bag/ziplock bag with tip cut off…

and pipe on top of the jam, leaving the middle with only jam.

Roughly spread the icing down to cover any ‘exposed jam spots’…

and top/press the icing and jam topping with extra desiccated coconut.

Iced Vovo Slice

Print Recipe

Ingredients

SLICE:
230 grams plain flour
130 grams butter
130 grams milk
110 grams sugar
80 grams desiccated coconut
2 x eggs
1 teaspoon vanilla bean paste/extract
TOPPING:
100 grams strawberry or raspberry jam
170 grams icing sugar
60 grams butter
20 grams glucose syrup
1 teaspoon milk
1/8 teaspoon pink food colouring
Extra desiccated coconut to top

Instructions

1

Preheat oven to 180 degrees.

2

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

4

Cool before icing. Clean and dry bowl.

5

Once cool, spread jam evenly on top of slice.

6

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

7

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

January 12, 2017 By Sophia Brown

4

Baking/ Breakfast/ Dessert/ Healthy/ Snacks/ Thermomix

Apple Crumble Loaf

This is a healthy version of an apple crumble – in loaf form!!! It is deliciously moist with a crunchy crumbly topping. Great for breakfast, a snack, or dessert!!

Add all TOPPING ingredients to bowl.

Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

Add all LOAF ingredients to bowl.

Mix 10 seconds/Speed 6.

Pour and spread loaf batter into loaf pan.

Pour and spread topping mixture on top of the batter and gently press down.

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

Apple Crumble Loaf

Print Recipe

Ingredients

TOPPING:
40 grams oats
30 grams maple syrup
20 grams desiccated coconut
10 grams chia seeds
LOAF:
2 x apples (quartered and cored)
200 grams wholemeal plain flour
160 grams milk
150 grams dried apricots
70 grams coconut oil
60 grams maple syrup
30 grams desiccated coconut
2 x eggs
1 teaspoon bicarb soda

Instructions

1

Preheat oven to 170 degrees.

2

Add all TOPPING ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

3

Add all LOAF ingredients to bowl. Mix 10 seconds/Speed 6.

4

Pour and spread loaf batter into loaf pan.

5

Pour and spread topping mixture on top of the batter and gently press down.

6

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

January 10, 2017 By Sophia Brown

4

Baking/ Cake/ Chocolate/ Drinks/ Thermomix

Lamington Cupcakes

Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!

If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!

Add ‘cupcake’ ingredients to bowl.

Mix 30 seconds/Speed 6.

Distribute batter between 12 muffin cases.

Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.

Once cool, add ‘topping’ ingredients to bowl.

Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

Dip the tops of the cupcakes into the chocolate topping…

…then immediately dip/press into the coconut. Repeat with all cupcakes.

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.

Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Lamington Cupcakes

Print Recipe

Serves: 12 muffin sized cupcakes

Ingredients

CUPCAKES:
210 grams self raising flour
190 grams butter
150 grams sugar
80 grams milk
40 grams cornflour
3 x eggs
2 teaspoons vanilla bean paste/extract
TOPPING:
200 grams dark chocolate chips
30 grams coconut oil
Approx. 1 cup shredded/desiccated coconut
MILKSHAKE:
Leftover 'topping' ingredients
250 grams milk
Handful of ice

Instructions

1

Preheat oven to 160 degrees.

2

Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.

3

Distribute batter between 12 muffin cases.

4

Bake for 17 minutes or until a skewer comes out crumb free.

5

Leave to cool. Clean and dry bowl.

6

Once cool, add 'topping' ingredients to bowl.

7

Mix 2 minutes/50 degrees/Speed 2. Scrape down.

8

Mix a further 2 minutes/50 degrees/Speed 2.

9

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

10

Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.

11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Notes

Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!

January 7, 2017 By Sophia Brown

3

Dessert/ Healthy/ Non Thermomix/ Thermomix

No Bake Cherry Mousse Slice

This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!

Prepare and add cherries into a large baking pan/roasting tray.

Add the 2 x jelly packets, gelatine powder and water in bowl.

Heat 4 minutes/50 degrees/Speed 2.

Add evaporated milk and eggs.

Mix 10 seconds/Speed 4.

Pour over cherries and set in fridge overnight.

Cut up in slices and serve chilled.

No Bake Cherry Mousse Slice

Print Recipe

Ingredients

400 grams fresh cherries (pitted/cut in half with seed removed)
1 x packet strawberry jelly
1 x packet raspberry jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add cherries into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over cherries and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add cherries into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over cherries and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*The cherries without seed weighs approx. 380 grams. **You can use different types of fruit/berries instead of the cherries. ***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)

January 4, 2017 By Sophia Brown

0