- 300 g whole almonds
- 1 clove garlic
- 2 cm piece ginger peeled
- 2 cm piece turmeric peeled
- 580 g peeled pumpkin, roughly chopped
- 5 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon baking powder
- 60 g coconut oil, melted
- 2 tablespoons pepitas
- 2 tablespoons sunflower seeds
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 180C.
Place almonds into mixing bowl and mill for 10 seconds/speed 8. Remove and set aside.
Place garlic, ginger and turmeric into mixing bowl. Chop for 3 seconds/speed 6.
Add pumpkin, and continue to chop for 7 seconds/speed 5. Remove and set aside.
Add eggs, salt, pepper, baking powder and coconut oil to mixing bowl, and mix for 7 seconds/speed 5.
Return almond meal and grated pumpkin to the mixing bowl, and mix for 15 seconds/speed 5, or until combined.
Spoon mixture into 24 greased medium sized muffin pans. Sprinkle with combined seeds.
Bake at 180C for 18-20 minutes, or until cooked.
No need to wash bowl between each step.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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