Recipes

Lemon Coconut Truffles (paleo, grain-free, gluten-free, vegan, dairy-free, egg-free)

Ingredients

Truffle mix

  • 70 g Desiccated Coconut, + extra for rolling
  • 80 g raw almonds
  • juice and zest of 1 lemon
  • 1 teaspoon vanilla essence
  • Pinch salt
  • 30 g Raw macadamias
  • 4 tablespoons honey, (Or 5 tbsp maple syrup for vegan option)
  • 4 tablespoons coconut oil

Method

Put all ingredients into mixing bowl and mx:

10sec speed 4, 10sec speed 6, 10sec speed 8

Scrape down sidesdown sides

Blend 30 sec speed 9

Roll mix into tablespoon sized balls, then roll in coconut.

Best stored in the freezer..

It is best to store these in the freezer until you want to eat them so they stay firm. You can also keep them in the fridge, however, you may find that they will soften a bit.

Many thanks to Wholefood Mumma for the great recipe found in the Thermomix recipe Community page

Asparagus, Ricotta & Walnut Tarts

Ingredients

  • 4 sheets ready rolled puff pastry
  • 180 g parmesan cheese , cubed
  • Handful Italian parsley
  • 250 g smooth ricotta cheese
  • 100 g walnuts
  • Salt and pepper to taste
  • 2-3 asparagus spears per tart
  • Egg wash

Preparation

  1. Preheat oven to 220ºC. Line 2 baking trays with paper.
  2. Cut two sheets of pastry in half and place on trays.
  3. Cut strips from remaining pastry and place on all edges of the cut tart bases to form sides to the tarts.
  4. Alternatively, you can line flan or pie tins with pastry. Dock bases with fork.
  5. Place cheese and parsley into TM bowl and mill for 10 seconds on speed 10.
  6. Add ricotta, walnuts and seasoning and mix for 5 seconds on speed 5.
  7. Spread mixture on each tart, ensuring you do not put any mixture on the edges.
  8. Arrange asparagus spears on each tart and brush any exposed pastry
  9. with egg wash.
  10. Bake for 15-20 minutes until puffed and golden.
  11. Serve hot sprinkled with a few additional chopped walnuts.

Raw Vegie Flaxseed Crackers

Ingredients

  • 500 grams organic flaxseeds
  • 250 grams water
  • 3 carrots large, chopped into chunks
  • 3 stalks Celery chunked
  • 1 Onion, medium, peeled quartered
  • 4 cloves garlic peeled
  • 2 tomatoes, quartered
  • 1 teaspoon caraway seeds, whole optional
  • 1 teaspoon cumin seeds, whole or spices of choice
  • 1 finely ground Celtic sea salt or Himalayan crystal salt
  • 70 grams naturally dried raisins preservative free if possible

Preparation

  1. Place Flaxseeds into TM bowl and mill for 10 seconds on speed 9. Set aside in a bowl.
  2. Place carrots, celery, onion, garlic, tomatoes (if using with soaking water if using Sundired) and raisins into TM bowl and pulverize for 20-30 seconds on speed 8.
  3. Add water, seeds and salt and mix 10 seconds on Speed 6 making sure all ingredients are wet.
  4. Add ground Flaxseeds into TM bowl and mix 10-20 seconds on Speed 5 ensuring all ingredients are wet well. If mixture is too dry add more water. If mix is too wet allow to stand for a 10-15 minutes for linseeds to thicken up. Mixture needs to be thick and spoonable.
  5. If you have a dehydrator with teflex sheets, spread about 2.5 cups of mixture onto sheets, ensuring that mixture is about 1.5-2cm thick. Neaten edges with spatula and when all mixture is spread out dry on about 45°C (about 105°F) for about 12 hours. Seeds or spice mixes like Dukkah can be pressed onto surface if desired.
  6. When dry but still pliable cut into serving size pieces and place back in dehydrator just on mesh sheets until dried to your liking. If completely dry store in airtight containers. If still left pliable store in airtight containers in fridge.

Oven Drying

If using an oven, spread about 2.5 cups of mixture onto Baking tray lined with good quality baking paper. Leave about 2-3 cm edge free around paper. Dry for about 12 hours in oven set to about 50°C. Place a wooden spoon in between door to leave slightly ajar during the drying process to allow steam to escape. Dry as in step 5.

Can be enjoyed with sweet or savoury toppings, dips, etc.  A great grain free alternative to crackers and very healthy.

This recipe is from the Thermomix recipe community, a great place where people share their love of cooking using their Thermomixes.

Quick Healthy Ice Cream

Ingredients

  • 1/2 litre Coconut Cream (frozen in ice cube trays)
  • 500g frozen Strawberries (or fresh fruit in season)
  • 100g Sugar (you can leave it out or add less to taste) or Raw honey

Method

Place sugar into bowl and pulverise for 10 seconds onturbo to create icing sugar.

Add the remaining ingredients and mix for 1 minutegradually increasing from speed 1 to turbo until ice cream is formed. Using spatula to assist.

General Tips

Never use large frozen pieces of fruit, always cube them before pulverising. Always freeze liquids in ice cube trays and cut fruit (ie. bananas) before freezing.

Coleslaw with Tahini Honey "Mayo"

Ingredients

  • 1/4 cabbage, roughly chopped
  • 2 carrots, peeled & chopped into 4
  • 1/2 red capsicum, quartered
  • 2 sticks celery, chopped into 4
  • 1 Lemon Juiced
  • 20 g Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon Raw Honey
  • 1 pinch of Himalayan salt
  • 2 tablespoons tahini
  • 1 handful, raw cashews
  • 1 handful, dried currants
  • 1/4 red onion
  • 1 small green apple, quartered

Preparation

  1. Add cabbage, carrot, capsicum, celery and onion to TM bowl.
  2. Add lemon juice, EVOO, tahini, honey and salt.
  3. Chop for 6-10 seconds on speed 4.

Serve garnished with currants and cashews

Incaberry & Date Paste

Ingredients

  • 1 cup of pre-soaked Incaberries
  • 1/2 cup medjool dates

Preparation

Place all ingredients into Thermomix or blender, slowly add water from soaked Incaberries to get smooth consistancy. blend for 20 seconds

Serve with crackers and cheese

Tomato Spinach Tart

This is a beautiful and delicious Tart that is sure to impress with its rich italian tomato flavours mixed with the light lemony cream cheese filling! It is so easy to put together and take to family or friends get togethers... enjoy!

You will need a 8-9″ tart shell (with push-up base) or 4 smaller tart shells for this recipe. As with a lot of raw recipes, you will need to start preparing this recipe at least a day in advance.

Ingredients

Marinated Tomatoes:

  • 4 cups cherry tomatoes, cut into halves.
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 3 tablespoons Italian herb mix (or mix oregano, basil, thyme and rosemary).
  • pinch of salt

Preparation

  1. Whisk together olive oil, balsamic vinegar, garlic and herb mix.
  2. Toss tomatoes with vinaigrette to coat.
  3. Place on dehydrator sheets and dehydrate at 145 for 1 hour.
  4. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done.

(Don't worry they are still raw. The food temp never goes above 115 degrees)

Crust:

  • 1¼ cups almonds
  • 1½ tablespoon coconut oil, melted
  • Dried kale or spinach flakes (dehydrate your kale when you are dehydrating the tomatoes)
  • Pinch salt and pepper
  • 2-3 tablespoons water (as needed)

Method:

*To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with your hands.

  1. Place almonds in food processor. Process until a fine crumb is achieved.
  2. Add kale, coconut oil and salt and pepper. Pulse to mix. Gradually add water if needed to form a dry dough like consistency. (It is the correct consistency when it is no longer crumbly and begins to clump together in the processor.)
  3. Pat down into the base (not sides) of an 8-9″ tart shell (with push-up base) or 4 smaller tart shells. Place in the refrigerator.

Filling:

  • 2 cups cashews, soaked overnight in the fridge and drained
  • 1 clove garlic
  • ½ lemon, juice from
  • 1 tablespoon nutritional/savoury yeast (optional) (available at Health food stores) or ½ teaspoon of salt (to taste).
  • 5 tablespoons water
  • 2 cup spinach (crushed by hand)
  • 1 cup marinated tomatoes
  • White pepper

Method:

  1. Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
  2. Stir in crushed spinach and tomatoes.
  3. Top with a the remaining marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.

White Chocolate Fudge

Ingredients

  • ½ cup cacao butter
  • ½ cup light agave
  • ½ cup cashew
  • dash of salt
  • vanilla bean or dash of vanilla powder
  • (optional: goji berries, raspberries, chocolate nibs, pistachios)

Preparation

  1. Melt cacao butter in warm water bath or in a bowl in your dehydrator
  2. Pour into blender along with cashews, agave, salt and vanilla
  3. Blend until smooth
  4. Line a square casserole dish with parchment paper and pour the fudge evenly
  5. Stir in nuts and/or berries
  6. Refrigerate until set. Approximately 2 hours.
  7. Cut into squares to serve
  8. Keep refrigerated between serving

Thanks to http://theblueok.com for the recipe

Magic Bean’ Chocolate Cake

Ingredients

  • 420 g kidney beans, canned drained 1 tablespoon water or coffee
  • 1 tablespoon vanilla extract
  • 70 g unsweetened cocoa powder
  • 1 teaspoon GF baking powder 1/2 teaspoon bicarbonate of soda 1/4 teaspoon salt
  • 125 g Butter
  • 5 eggs
  • 180 g sugar

Preparation

  1. In your TM puree the beans, water/coffee, I egg and vanilla until smooth. SP 7. Set aside. Beat the butter and sugar SP 5 30 seconds
  2. Add the remaining eggs & beat for 20 seconds SP 4.
  3. Add bean mixture SP 4 5 seconds.
  4. Add the cocoa powder, baking powder, baking soda, and salt and blend SP 4 10 seconds.
  5. Pour batter into greased ring tin pan and bake MOD oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

Tip

This GLUTEN FREE / NUT FREE / HIGH PROTEIN cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste. If you use a round tin it will take a few minutes longer to bake.

You can also use oil instead of butter to make it dairy free - but butter is better!

Spiced Red Lentils with Cucumber Yoghurt

Ingredients

Spiced Red Lentils

  • 200 g red lentils
  • 350 g water
  • 1 bunch fresh coriander
  • 1 small onion
  • 40 g peeled ginger root
  • 3 cloves garlic, peeled peeled
  • 1 mild fresh green chilli
  • 1½ tsp black mustard seeds
  • 50g sunflower oil
  • 1½ tsp Ground Coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp sweet paprika
  • ¼ tsp sweet paprika
  • 10 curry leaves
  • 400g tin tomatoes
  • 2 tsp fenugreek seeds (optional)
  • Pinch asafoetida (optional) 70 g unsalted butter

Cucumber Yoghurt

  • 75 g cucumber
  • 150 g Greek style yoghurt 10 g olive oil
  • Pinch salt

Preparation

Cucumber Yoghurt

Place cucumber in TM bowl and chop for 1-2 seconds on speed 5 or until finely chopped. Add yoghurt, olive oil and salt and mix for 1-2 seconds on + speed 3. Set aside.

Spiced Red Lentils

  1. Place lentils in a sieve and wash under plenty of running cold water (you can use the simmering basket as a sieve, but lentils will stick in the cracks). Weigh the 350g water into Thermoserver or bowl and soak lentils in the water for 30 minutes.
  2. Cut the coriander bunch somewhere around the centre to get a leafy top half and a stalk and root half. Place leafy half in TM bowl and chop for 2 seconds on speed 6. Set aside.
  3. Place mustard seeds in TM bowl and dry roast at Varoma temperature or for 6 minutes. Add coriander stalk ends, onion, ginger, garlic and chilli and chop for 2-3 seconds on speed 6. Ensure that the mixture is roughly chopped rather than a paste.
  4. Add canola oil and sauté for about 5 minutes at 100˚C on counter-clockwise operation + speed 2. Add ground coriander, cumin, turmeric, paprika and curry leaves and sauté for a further 5 minutes at 100°C on counter-clockwise operation + speed 2.
  5. Add the lentils and their soaking water, the tomatoes, fenugreek and asafoetida (if using) and salt to taste (if desired). Simmer for about 30 minutes at 100˚C on counter-clockwise operation + speed 1, or until the lentils are fully cooked. If using whole tinned tomatoes, you may need to break them up with the spatula during cooking.
  6. Place lime juice and chopped coriander leaves in a Thermoserver or large bowl and pour lentil mixture over the top. Mix through with spatula. Divide among serving bowls, spoon cucumber yoghurt on top and garnish with extra coriander leaves. Serve with rice and salad leaves.

Recipe from 'Plenty' by Yotam Ottolenghi.

Salted Caramel Ice Cream

Ingredients

  • 250g raw sugar
  • 50g 100% maple syrup
  • 50g unsalted butter
  • 2tsp heilala vanilla bean paste
  • 2tsp Celtic sea salt
  • 100g whole milk
  • 500g cream
  • 4 eggs
  • 150g dark chocolate chopped (optional)

Preparation

  1. Place sugar into Thermo bowl and mill 15 sec/speed 9
  2. Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1
  3. Add salt, cream, milk and whisk together 30 sec/speed 5
  4. Add eggs and beat 20 sec/speed 4
  5. Cook 5 min/80°C/speed 4
  6. Pour into cold metal tin and freeze
  7. After 3-4 hours when partially frozen, remix 1 min/speed 5 to give a creamier consistency
  8. Fold through chocolate chunks after remixing few sec/Reverse + speed 1
  9. Return to cold tin and freeze for up to 12 hours before serving
  10. It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving

Thanks to http://tenina.com for this recipe

Steamed Chocolate Mudcakes with Orange Sabayon

Chocolate Mudcake

Ingredients

  • 40g extra virgin macadamia oil (or grapeseed oil)
  • 200g cool water
  • 1 tsp vanilla extract
  • 20g balsamic vinegar
  • 1 tsp baking soda
  • 100g rapadura
  • 25g honey
  • 260g spelt flour or gluten free plain flour
  • 30g cacao powder (or cocoa)
  • pinch sea salt

Preparation

  1. Place all the ingredients into the Thermomix bowl in the order listed and beat for 30 seconds on speed 6
  2. Scrape down sides of bowl and beat for a further 10 seconds on speed 6
  3. Pour into ungreased silicon cupcake cups (only fill a little over half way!) and place in the two layers of the Varoma.
  4. Pour water into the Thermomix bowl to just above the blades (not hot water), place lid and Varoma on top, and cook on Varoma temperature, 20 minutes, speed 2.

Sabayon

Ingredients

  • 1 tsp ground nutmeg
  • 5 egg yolks
  • 5 tblspns fresh orange juice
  • 1 tsp vanilla bean paste

Preparation

  1. Make sure the Thermomix bowl is clean and dry. Place nutmeg in bowl and grind for 10 seconds on speed 9. Remove from bowl and set aside. - 1 whole nutmeg
  2. (Of course, you can use pre-ground nutmeg, but you'll get more flavour if you grind your own!)
  3. Mill the Rapadura for 20 seconds on speed 9, until fine: - 80g Rapadua
  4. Add remaining ingredients to Thermomix bowl and cook for 8 minutes at 80 degrees, speed 4. (You can use the butterfly if you like - it makes it lighter and fluffier.)

Now turn the cupcakes out of their cups, place them upside down on a plate, and drizzle over some sabayon... Enjoy!

Thanks to Quirky Cooking for the recipe.

Tangelo and cinnamon upside-down cake

Ingredients

  • 550g (2 1/2 cups) caster sugar, plus 2 tbs extra
  • 250g unsalted butter, softened, roughly chopped
  • 8 tangelos, 2 zested and juiced
  • 1 tsp vanilla extract
  • 150g (1 cup) plain flour
  • 120g (1 cup) almond meal
  • 3 tsp baking powder
  • 6 eggs
  • 100g (2/3 cup) pine nuts, lightly roasted
  • 1 tsp ground cinnamon
  • Method
  1. Place an oven tray in oven and preheat to 180C. Grease cake pan, then line base and side with baking paper. Place 165g (3/4 cup) sugar and 125ml (1/2 cup) water in a small saucepan over medium heat and cook, stirring, for 2 minutes until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add 15g butter, swirl pan until butter melts, then pour caramel over base of cake pan to cover.
  2. Trim top and base from 6 tangelos, then cut away peel and white pith. Cut into 3mm-thick slices. Taking care as caramel will be hot, arrange enough slices to fit over base of pan. Reserve remaining slices to serve.
  3. Using an electric mixer, beat 220g (1 cup) sugar, 220g butter, zest and vanilla on high speed until light and fluffy. Sift flour, almond meal, baking powder and 1/2 tsp salt into sugar mixture. Add eggs and beat on low speed until combined.
  4. Spoon batter into pan. Combine extra 2 tbs sugar, pine nuts and cinnamon in a small bowl, then scatter over batter. Loosely cover pan with baking paper, place on hot oven tray, then bake for 1 hour and 5 minutes or until a skewer inserted into centre comes out clean.
  5. Meanwhile, place juice in a small saucepan over medium heat and simmer for 5 minutes or until reduced by half. Pour into a small cup. Place remaining 165g (3/4 cup) sugar and 125ml (1/2 cup) water in pan and cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add remaining 15g butter and reduced juice and swirl pan to combine. Set aside.
  6. Stand cake for 5 minutes, then invert onto a plate. Serve warm or at room temperature with tangelo caramel sauce and reserved tangelo slices.

Recipe taken from TASTE.com.au

Raw carrot refrigerator cake recipe

Ingredients:

Cake:

  • 1 cup roughly chopped carrots
  • 2 cups walnuts
  • 1 cup raisins
  • 1/2 cup dried shredded coconut
  • 1 tablespoon sunflower seeds
  • 1/8 cup honey, agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 tablespoon water

Icing:

  • 1 cup cashews
  • 2 tablespoons lemon juice
  • 1/8 cup honey, agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon water

Preparation

  1. Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.
  2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
  3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
  4. Place all icing ingredients into a high-speed blender and blend until smooth.
  5. Ice cake.
  6. Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.

Organic Honey & Pecan Slice

Ingredients

Base

  • 300g plain flour
  • 100g rapadura sugar
  • 180g chilled, unsalted butter, chopped
  • ½ tsp salt

Pecan topping

  • 125g unsalted butter
  • 200g rapadura sugar
  • 80g honey
  • 20g pure (thin) cream
  • 250g pecans, sliced lengthways
  • 1½ tsp vanilla extract
  • ¼ tsp salt

Preparation

Base

  1. Preheat oven to 180°C. Grease and line a 4 cm deep, 21 cm x 30 cm slice pan with baking paper, allowing the paper to extend slightly over the edges on the longer sides.
  2. Place flour, sugar and salt into the TM bowl and mix for 5 seconds on speed 5. Add butter and process for 12 seconds on speed 6, or until the mixture resembles damp sand.
  3. Tip mixture into the pan and pat out evenly over the base. Roll a small glass over the base to smooth it. Bake base for 20 minutes or until golden brown.

Pecan topping

  1. Towards the end of baking time, make the topping. Melt butter for 2 minutes at 60°C on speed 4. Add sugar, honey, cream and salt, mix for 5 seconds on speed 4 then heat for 4 minutes at 90°C on speed 2.
  2. Remove base from oven and stand for 1-2 minutes.
  3. Add pecans and vanilla to topping mixture, then combine for 30 seconds on Reverse +speed soft. Spread pecan mix evenly over base.
  4. Bake for 16-18 minutes or until topping is bubbling and deep golden.  Place the pan on a rack to cool completely.
  5. Using a hot knife, loosen the edges of the slice and slice in the pan (or lever the whole slab out onto a board and slice).

Tip:

Store the slice, layered between baking paper, in an airtight container. It will keep for up to 5 days in a cool spot. It also freezes well.

Thanks to Thermomix for the Recipe

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