You are here:
4
Ingredients
12 portion(s)
Raw tahini coconut biscuits
- 200 g Coconut
- 125 g Rice malt syrup
- 125 g tahini
- 100 g coconut oil
- 12 almonds
- 1 pinch salt
-
6
1h 1min
Preparation 1minBaking/Cooking -
7
easy
Preparation -
8
-
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.
-
-
9
5
Recipe's preparation
- Weigh all ingredients into TM bowl and mix on speed 5 for 20 seconds
Shape into a disk wrapped in gladwrap and place in the freezer for 10-15 mins
Roll out onto thermomat and use a cookie cutter to cut biscuits out
Press an almond into the center of each one and return to the freezer to set, approx 1 hour
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
store in the freezer or in fridge
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.
Comments
Add a comment