Preparation time
5min
Total time
30min
Portion
18
portion(s)
Level
easy
Ingredients
Slice
- 125 grams skim milk
- 2 eggs
- 30 grams reduced fat sunflower spread
- 115 grams Self Raising Flour
- 80 grams granulated sugar substitute, (SPLENDA)
- 20 grams almonds
- 400 gram can apricot halves in juice, drained
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 170C (fan forced). Spray an 18cmx28cm slice pan with cooking spray and line base with baking paper, allowing the paper to hang over the sides.
- Add almonds to bowl and mill 8-10sec/Sp7 Set aside
- Whisk milk, eggs and spread 20sec/Sp5-6
- Add flours, sugar and almond meal 4sec/Sp 4 (until just combined)
- Pour mixture into slice pan. Place apricot halves, cut-side down, in mixture. Bake for 20-25min. Set aside in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with TM icing sugar (optional)
Slice
Tip
Nutritional Info
Per serve:402kj, protein 3.4g,
total fat 3.1g (sat. fat 0.6g), cholesterol 31.6mg, carbs 12.8g, fibre 1.5g, sodium 120.8mg.
Carb exchanges: ¾.
GI estimate: medium
Thermomix Model
-
Recipe is created forTM 31
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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Comments
Found this to use up some apricots that had been hanging around - was quite nice. I wasn’t worried about the Splenda so just used same amount of raw sugar. You could probably use this with other types of tinned fruit too. I didn’t mill my almonds terribly fine and quite liked the them that that in final dish.
This was delicious! I did gluten free sr flour which is not too forgiving in a recipe at times, but this turned out perfect. Thank you!
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