Ingredients
12 portion(s)
- 125 gram Almonds raw
- 115 gram cashews,raw
- 30 gram Desiccated Coconut
- 40 gram Shredded coconut
- 130 gram coconut cream
- 65 gram Pure Maple Syrup
- 3 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean extract
- 1 pinch salt
- 140 gram Frozen Blueberries
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6
40min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Preheat oven to 165 fan forced.
Add both nuts to "Closed lid" & mill sp 9 for 6 seconds.
Add both coconuts & mix sp 3 for 5 seconds.
Add coconut cream & maple syrup & mix sp 3 for 8 seconds.
Add eggs & mix sp3 for 5 seconds.
Scrape down/around the sides of bowl
Add baking powder, salt & vanilla & mix sp4 for 5 seconds.
Add blueberries & mix "Counter-clockwise operation" sp4 for 2-3 seconds.
Scoop 1 tablespoon of mixture into muffin tray (so it is 3/4 full)
Bake for 20 min or until golden on top.
Leave to cool in the tin for 5-10 min.
Take out to cool on wire racks & dont eat all at once!
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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