- 100 grams almonds, Activated if possible
- 2 quince
- 2 eggs
- 100 grams coconut oil
- 2 tsp Vanilla powder
- 150 grams honey
- 180 grams buckwheat flour, or teff
- 2 teaspoons GF baking powder
- 125 grams Almond milk
- 1 zucchini, medium size
1h 45minPreparation 45minBaking/Cooking
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 180 degrees (fan forced) Line a loaf tin with baking paper.
Add almonds to TM bowl and with MC in place, grind 10 seconds, speed 6. Set aside.
Place 500 grams of water and 1 tsp vanilla in TM bowl, add TM basket and place quinces inside. Steam 30 minutes, 100 degrees, speed 2.
Remove basket and quinces and allow to cool, then slice fruit away from the core, tip water out of TM bowl, add quince and roughly sliced zucchini, MC on and chop 5 seconds, speed 5.
Add remainng ingredients to quince and zucchini, MC on and mix 30 seconds, speed 6, until well combined.
Pour into lined loaf tin and bake for 60 mins, test with a skewer and cook futher 5-10 mins if still too sticky.
Serve warm with cream if desired.
Quince &amp; Buckwheat Loaf
Reduce the honey if desiered for a less sweet taste. You can replace the buckwheat with plain flour if not worried about going gluten free.
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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